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.
I came across a recipe to use up all those gorgeous strawberries that were in season a few weeks ago. I decided to try it out but making a low-sugar version.
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.
During the coming weeks, we will be re-posting some of our classic Thanksgiving related articles and advice.
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.
Menudo is made with tripe, or cow’s stomach lining. It’s usually a weekend and holiday dish and is sometimes touted as a hangover cure.
This can be served hot or cold. In this hot weather, a cold pasta salad sounds really good.
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.