Saturday, December 20, 2014
Friday, December 19, 2014
From the kitchen of One Perfect Bite...I wanted to share this recipe with those of you who manage to run out of treats and sweets before the holiday season ends. This is a fallback recipe that I use when the cookie jar is empty and I need to quickly put something together for guests. The recipe is child's play and the bread tastes much like an old-fashioned coffeecake. It won't make your reputation as a cook, but neither will it harm it. The original recipe appeared several years ago in a Taste of Home publication and while I've kept the ingredients from the original recipe, I've cut their quantities in half, so I don't have to worry about disposing of the second loaf. I like this recipe because I don't have to pull out any special equipment to make it. If you have a large bowl and a wooden spoon you can have sweet bread on the table in an hour. I do hope you'll give the recipe a try. Here is how the bread is made.
Thursday, December 18, 2014
From the kitchen of One Perfect Bite...It wouldn't be Christmas in our house if, at some point, there weren't sticky buns on the table. They are a favorite of the Silver Fox, who, after 50 years of marriage, continues to remind me his mother always made them for him. "He had a very good mother," said she sotto voce. I already have several recipes for the rolls, but because mine always seem to be drier than I'd like, I keep my eyes open for new ways to prepare them. I found this recipe in a Better Homes and Gardens special interest publication called Breakfast and Brunch recipes, and because it was an editor's favorite, as well as being an award winner, I bravely threw myself into the fire and commenced to take another stab at sticky buns. As it turns out, those editors may know a thing or two about picking prize winning recipes. I love these buns and I think those of you who give the recipe a try will also. You just can't beat fast, easy and delicious and these buns are all of that. I double-batched the recipe today with the intent of freezing one pan of the rolls to serve on Christmas morning. When I freeze bread and rolls, it usually is with the intent of using the oven to thaw and warm them in a single step. To that end, once the rolls are turned out of the pan, I foil-wrap and freeze them in a single layer, and then when I want to serve them, I move the entire package to a 300 degree F oven for 20 minutes. It works every time and the rolls taste every bit as good as when they first came from the oven. I hope some of you will keep these rolls in mind for your own Christmas breakfast. Here is how they are made.
Wednesday, December 17, 2014
From the kitchen of One Perfect Bite...Today was the day of the coffee I spoke to you about last week. I've added the menu for the get-together to the tail end of this post for anyone who is interested to see what went down. The good news is, that despite a crowd, it went well, the bad news is, I'm exhausted tonight. I thought that might be the case, so, yesterday, I made a huge pot of bean soup to serve for dinner tonight, and was able to freeze another two meals worth for other nights when my energy levels sag and nothing looks more inviting then a hot bath and a "so to bed" evening. This is a simple dish, and save for some chopping, it is nearly effortless to prepare. Served with a salad and Yankee cornbread, it will make for a fine and filling everyday meal. Here is how the soup is made.