When you hear “strawberry shortcake,” what comes to mind? Many Americans picture angel food cake layered with whipped topping and strawberries. That is not what we are making here. Traditional strawberry shortcake is made with a tender biscuit. The word “short” refers to the fat in the dough, which limits the formation of long gluten…
Last fall, I puréed fresh pumpkin and froze it for later use. Frozen pumpkin purée will keep for several months and works well in pies, breads and muffins. I prefer fresh or frozen pumpkin purée, but plain canned pumpkin also works in this recipe. Be sure to use pure pumpkin rather than canned pumpkin pie…
I had a bad cold for nearly four weeks, complete with a fever, sore throat, watery eyes and plenty of sinus and chest congestion. That explains the gap between posts. Now that I can breathe through my nose again, I should be able to think clearly enough to keep up. I have also started adapting…
“Hot muffins to warm the inner man, a wonderful addition to any breakfast, brunch or coffee break. They are good served with supper too.” Betty Crocker’s Cookbook, 1969 printing I wonder whether muffins warm a woman’s heart too. Betty Crocker did not say. I reviewed several recipes before making these muffins and combined parts of…
I grew up eating “Mormon scones.” Whenever someone talked about scones, I was a bit confused. A Mormon scone is a deep-fried piece of yeast dough that you top with powdered sugar, jam or honey. It’s a bit like a doughnut, only flat and more bread-like in flavor. They still remind me of family campouts…
Jeff’s Baking Blog