Since moving to Australia I have discovered one of the main things that sets Aussies apart from Kiwis when it comes to culinary preferences — banana bread! It's everywhere and so very addictive. I've come to the conclusion that the reason banana bread is so popular in Australia and almost non-existent in New Zealand is due to the rate that bananas ripen and become inedible, yet suitable for baking in Australia. Just a theory. So of course I had to find a perfect recipe to make at home. I'm not sure if this is perfect, but if it isn't I'd love for you to share your recipes with me!
See how she makes her version of the specialty when you read more.
Last night I had this sudden urge to make donuts! So I did this afternoon using the recipe taken from 17andBaking. I had bookmarked it for a looong looong time but was simply unwilling to mess with yeast. It seemed easier than I thought though and I was certainly glad I tried . . . Anyway, the writer of 17andBaking, Elissa, is a very, very talented senior whom I look up to very much. Not only does she bake well, her photography skills are also excellent!
Her recipe — and what she learns from her first attempt at making donuts — after the break.
This story was written by member girlA and comes from The Dairy Free Diva Recipe Exchange group in the YumSugar Community.
I've never been very good at making breads, but this was very easy and SO DELICIOUS! I love potatoes and I love pesto, so it was a no-brainer — I had to make it and it smelled divine as it baked. And please note, this recipe makes 2 of these large loaves, not just one!
To get her recipe, keep reading.
This tried-and-true recipe couldn't be any simpler. It doesn't require an electric beater, and you don't need to spend hours roasting your own pumpkin. The übermoist, not-to-sweet, spiced bread is the perfect breakfast, snack, or edible gift for Halloween, Thanksgiving, or anywhere in between. Want the recipe? Keep reading.
The number of "I must make this, stat!" moments I have while watching TV chefs is getting out of hand. First it was Lidia's Neapolitan mac and cheese. Then Giada's Asian chicken salad. On another weekend, I made this herbed focaccia. I've never really tried any of Sandra Lee's recipes, since I tend to associate them with ingredients like canned soups and prepackaged spice mixes that play a role in her semi-homemade philosophy.
However the focaccia, which I watched Sandra make on her new show, is different. It calls for refrigerated pizza dough, an ingredient that's reasonably fresh. I often keep pizza dough on hand, and happened to have some in the fridge. I'm grateful I seized the moment. The rustic bread, which I made with heirloom tomatoes and whole-wheat dough, is simultaneously soft and crunchy, with a nice acidity from the tomatoes. You, too, can make this easy, breezy recipe.
Planning a boisterous bash for St. Patrick's Day? Chances are, you'll have plenty of Guinness — the famous Irish brew — on hand. Deliciously creamy, slightly sweet, and a tad bitter all at the same time, Guinness makes for a great drink on its own. But did you know the stout also packs a punch of flavor to many different types of dishes? Read on to find out what you can cook with yours.
A cylindrical, domed Italian dessert bread, panettone originated in Milan and is traditionally enjoyed during Christmas and the New Year. Like fruitcake, the fluffy bread contains candied citrus peel and raisins; however, the bread's natural leavening process, which requires dough to cure for several days, means panettone is difficult to recreate at home.