More and more, a kitchen scale is an essential kitchen tool if you do a lot of cooking.
But if you have over ripe bananas that are getting a little too soft, rejoice! For you now have the perfect bananas for making delicious banana bread.
Pot roast is an American classic. But it’s not just American. You can find pot roast in some form in many countries.
This is my change of pace. They still come out fluffy and tender, but with a little tang.
Shortcake is a biscuit and fruit dessert popular in the early 1600s.
It’s more like a cobbler than a pie, but it’s much easier.
These biscuits are naturally sweet but not too sweet. They go great with a dab of preserves and a glass of milk.
Making your own bread just seems to taste better. Also, you know exactly what’s in it. No dough conditioners or other stuff used to make commercial breads. And once you get the hang of it, you open up a whole new world of possibilities.
This recipe is a great use of frozen fruit. We used a berry medley in our version. But you could use any combination you like.
Scones have enjoyed increasing popularity in the U. S. because of their not-too-sweet character. This Scottish quick bread is particularly popular in the English-speaking world’s afternoon snack, cream tea.