2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar, plus 6 teaspoons sugar, divided 1 1/2 cups chopped strawberries 2 eggs 3/4 cup unsalted butter, melted 1/2 cup milk 1 teaspoon vanilla extract Heat oven to 375 degrees. Combine flour, baking powder, salt and 1 cup of the sugar in medium … Continue Reading →
1 1/3 cups whole milk 1/3 cup apple-cider vinegar 3 cups all-purpose flour, plus more for surface and dusting 2 1/2 teaspoons coarse salt 1 teaspoon baking powder 1 teaspoon baking soda 4 tablespoons (2 ounces) cold unsalted butter, cut into small pieces 1 cup unprocessed wheat bran 1/4 cup caraway seeds 1 cup (5 … Continue Reading →
4 large egg s 6 tablespoons milk 1/4 teaspoon vanilla extract 4 pieces challah, brioche or other bread sliced 3/4 – to 1-inch thick 2 tablespoons butter Beat the eggs, milk and vanilla extract together in a deep dish. Add the bread and let the slices soak up the egg mixture completely, turning the pieces … Continue Reading →
This is a worthy brunch dish. 4 large eggs 6 tablespoons milk 2 tablespoons maple syrup or honey 1/2 teaspoon almond extract 4 pieces challah, brioche or other bread sliced 3/4 – to 1-inch thick 1 cup finely chopped almonds 2 tablespoons butter Beat the eggs, milk, maple syrup and almond extract together in a … Continue Reading →
2 large navel oranges 4 teaspoons melted butter 2 tablespoons brown sugar Pinch salt 4 large eggs 6 tablespoons milk 2 tablespoons maple syrup 1/4 teaspoon vanilla extract 1 teaspoon grated orange peel 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 4 pieces challah, brioche or other bread sliced 3/4 – to 1-inch thick … Continue Reading →
When it comes to maple syrup, use the real deal, Michigan produces plenty of maple syrup and it’s not hard to find. Don’t sully this dish with inferior substitutes usually labeled “pancake syrup.” 2 large eggs, room temperature 1/4 cup all-purpose flour 1/4 cup heavy cream 1/4 cup pure maple syrup 1/2 teaspoon kosher salt … Continue Reading →
3/4 cup dried currants 1/2 cup dry or medium dry Sherry 1/2 cup plus 3 tablespoons butter 1 large onion, chopped 2 stalks celery, chopped 1 tablespoon dried fines herbes or herbes de Provence (See Note) 1 14-ounce package cubed herb-seasoned stuffing 2 cups water 1 cup pecan pieces, toasted Combine currants and Sherry in … Continue Reading →
Adapted from Cooking Light Magazine. 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/8 teaspoon baking soda 1/2 teaspoon ground cloves 3/4 cup packed brown sugar 1/2 cup fat-free mil k 1/8 cup vegetable oil 1 teaspoon vanilla extract … Continue Reading →
Recipe adapted from Gourmet. The 450-oven temperature is correct. Just keep an eye on the oven so these biscuits don’t burn. 2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 2 teaspoons sugar 3/4 teaspoon baking soda 1 teaspoon salt 6 tablespoons ( 3/4 stick) cold unsalted butter, cut into 1/2 -inch cubes 6 … Continue Reading →
2 cups all-purpose or bread flour, more as needed 3/4 teaspoon instant yeast 1 teaspoon coarse salt 3 tablespoons extra virgin olive oil, more for cooking About 2 cups any light, fresh tomato sauce, warmed Sliced mozzarella to taste Salt and black pepper Prosciutto slices and basil leaves for topping (optional) Combine flour, yeast and … Continue Reading →