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.
We came along this variation on that traditional classic and it turned out really great. So, naturally, we’re passing it along to you in The Bachelor’s Kitchen.
There are two basics I think every kitchen needs: a cookie sheet or baking sheet and a baking dish or casserole.
Baking powder uses baking soda with other compounds to create the same reaction, but once the food is exposed to heat.
Most people just think that it’s any style of deep dish pizza. But real Chicago pizza can be so much more.