Monthly Archives: March 2017

//March

Banana Walnut Bread

By |March 31st, 2017|

Try this exciting recipe, from Food Network Kitchen

 

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield: 1 loaf
Level: Easy

 

Ingredients
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, […]

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Parker House Rolls

By |March 17th, 2017|

Try this exciting recipe, from Ree Drummond

 

Total Time:
4 hr 20 min
Prep:
35 min
Inactive:
3 hr 15 min
Cook:
30 min
Yield: 72 rolls
Level: Intermediate

Ingredients
4 cups whole milk
1 cup sugar
5 sticks salted butter
4 1/2 teaspoons active dry yeast (2 envelopes)
9 cups all-purpose flour, plus more for flouring the surface
1 heaping tablespoon kosher salt
1 heaping teaspoon baking powder
1 scant teaspoon baking soda

Directions
Special equipment: a […]

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Locally Grown, Locally Own

By |March 10th, 2017|

Local vs. Global, Sustainable vs. Industrial, Harvest vs. Induce. Not all flours are run of the mill, and Gideon Milling is no exception.

 

The family owned and operated business is committed to its customers, understanding the importance and value of family and that families are what create a community. This is the foundation that Gideon Milling […]

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Quiche Lorraine

By |March 10th, 2017|

Try this exciting recipe, from Emeril Lagasse

 

Total Time:
1 hr 5 min
Prep:
5 min
Cook:
1 hr
Yield: 1 (9-inch) quiche; 6 servings
Level: Intermediate

 

Ingredients
Flaky Butter Crust, recipe follows
6 ounces thick cut bacon, cut into narrow strips (or “lardons”)
2 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss
Simple Salad, […]

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