Archives for the 'Breads and Crackers' Category

198. Currant Tea Scones p.598

198. Currant Tea Scones p.598

The recipe
Scones are serious business. Done right, they’re transcendent, rich, with just a hint of sweetness and a striated flaky texture. A scone should be substantial, but not dense. Unfortunately they’re often done very very poorly. Starbucks gets my vote for worst mass market scone. Their oversized scones are dense enough to sink, and so [...]

11 November 2008 | Breads and Crackers, The Book | 1 Comment
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168. Cheddar Scallion Drop Biscuits p.597

168. Cheddar Scallion Drop Biscuits p.597

The recipe
The Boys were over for breakfast, and I decided to make them biscuits. One of them has been living down in the Carolinas for the last few years, and has become something of a biscuit connoisseur, so I didn’t dare try a traditional buttermilk biscuit. These are far simpler, and less error prone. It’s [...]

24 May 2008 | Breads and Crackers, The Book | 6 Comments
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166. Skillet Corn Bread p.600

166. Skillet Corn Bread p.600

The recipe in The Book is identical to this one on Epicurious, but The Book adds a tablespoon of sugar to the corn bread.
The desire to make corn bread comes in waves for me. Six months will go by, and I won’t even think of it, then I’ll get the urge, and make it three [...]

19 May 2008 | Breads and Crackers, The Book | Comments Off
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150. Pumpkin Apple Bread p.599

150. Pumpkin Apple Bread p.599

The recipe courtesy of The Amateur Gourmet
A loaf is a dangerous thing. It hardly ever occurs to me to bake up some banana bread, or a lemon loaf. If you asked me to name my favourite desserts, no loaf would make the list. I don’t think about them, or go out of my way to [...]

12 March 2008 | Breads and Crackers, The Book | Comments Off
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113. Rosemary Focaccia p.606

113. Rosemary Focaccia p.606

The recipe is the same as this one, but linked recipe forgets to list the water and salt for the dough in the ingredient list (they are in the recipe description).
I should start off by saying that this was absolutely delicious. It didn’t rely on rare ingredients or novel taste experiences to get there. It [...]

29 October 2007 | Breads and Crackers, The Book | 3 Comments
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107. Cream Biscuits p.596

107. Cream Biscuits p.596

No, recipe appears on line, and that’s a shame.
I really enjoyed these biscuits. They’re light but not too fluffy, nicely moist, and just crumbly enough. The recipe is simplicity itself, it’s just flour, baking powder, and salt, mixed with whipping cream. After kneading it for a few seconds it’s patted into a 1/2 inch thick [...]

22 October 2007 | Breads and Crackers, The Book | 4 Comments
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3. Garlic Bread p.606

3. Garlic Bread p.606

the recipe
Ahh Garlic bread, the ubiquitous starchy accompaniment to a big plate of my mom’s pasta. Weren’t the fat phobic carb happy 80’s a good time? So this is fairly idiot proof: apply garlic butter to bread, bake in tinfoil till warmed through, open tinfoil package to crisp up bread. Who could screw [...]

8 March 2007 | Breads and Crackers, The Book | 3 Comments
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