Monthly Archives: March 2017


Banana Walnut Bread

By |March 31st, 2017|

Try this exciting recipe, from Food Network Kitchen


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


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, […]

Comments Off on Banana Walnut Bread

Parker House Rolls

By |March 17th, 2017|

Try this exciting recipe, from Ree Drummond


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

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

Special equipment: a […]

Comments Off on Parker House Rolls

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 […]

Comments Off on Locally Grown, Locally Own

Quiche Lorraine

By |March 10th, 2017|

Try this exciting recipe, from Emeril Lagasse


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


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, […]

Comments Off on Quiche Lorraine