This is a different recipe than the one I posted the other day. I have no doubt it will be good. ROSE KOPECEK’S VÁNOČKA 1 stick sweet cream butter, softened½ C sugar, plus an additional 2 tsp1 C milk, lukewarm2 eggs, plus an additional 2 egg yolks1 ½ tsp salt5 C flour1 tsp vanilla2 yeast
You could say it’s an annual Christmas tradition! Mr. Big Food will be making this year’s loaf tomorrow, which is Marica Cooks Tuesday. So I’ve chosen to make Chicken Merlot with Mushrooms in the slow cooker so he has the kitchen all to himself. Recipe: Vanočka (Czech Christmas Bread) Reposted from December 21, 2020 Reposted
From Easter Brunch. It’s really good. Served with Boiled Shrimp I, and Creole Eggs I. FLUFFY GOLDEN GRITS BREAD 2 C milk1/3 C quick-cooking grits1 tsp (scant) salt1 tsp sugar3 beaten egg yolks3 egg whites2 Tbsp (heaping) butter, melted, plus additional butter for serving Preheat oven to 375o. Scald milk, stir in grits, salt, and
Mr. Big Food is frying up some Homemade with Sage Sausage (recipe) and I have two slices of Vanočka (recipe) warming up in the toaster oven. Hope your day is starting off well.
Reposted from December 19, 2018– it’s that good. It’s rising now. Just cherries as we couldn’t find anything else. And sliced almonds worked into the dough. Reposted from December 20, 2015. This year Mr. Big Food added cherries. Delicious. Also delicious lightly toasted and complimented by a scrambled egg and coffee. I am certain I’ve
Originally published on January 2, 2016 and well worth a rerun! From West, Texas MRS. NEMECEK’S KOLACHES AND FILLINGSMakes about 3 ½ dozen DOUGH 2 envelopes active dry yeast ¼ C lukewarm water1 Tbsp sugar, plus ½ C2 C milk1 stick butter plus 1 Tbsp, plus more, melted, for brushing kolache2 tsp salt2 egg yolks, beaten
Lots of baking going on here at Farther Along Farm. Yesterday I baked two loaves of quick breads, this and Quick Graham Bread. This morning Mr. Big Food is baking a cake, Texas Tornado Cake, for our morning snack. I don’t bake too many quick breads but that may change. This one is delicious. We’ll
Baking bread this morning. This post and recipe were originally posted August, 2013. There are a ton of bread recipes floating around Big Food. Check out the ‘bread tag.’ This is a particularly good whole wheat bread. Sorry about the formatting. Left over from blogger dot com. Stay well & enjoy! ♩♪♫♬ Served with Lentil
This looks like something that would be fun to make with… oh, I don’t know… a little boy, doesn’t it? 😉 From The Best of Bon Appetit (1979) brought to you courtesy of Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. (More info here; similar recipe here.) “This bread may be frozen and decorated
From The Best of Bon Appetit (1979) Be creative! Make this in the shape of a bunny instead of a duck! More info here; similar recipe here.) “Each slice of this festive bread will show a swirl of raspberry, chocolate and nuts.” —The Best of Bon Appetit (1979) “Duck may be prepared a day ahead.
This recipe was first posted January 6, 2015. I’ve made it several times since, it’s that good! This bread is delicious! HONEY WHEAT BREAD Makes 2 loaves 1 package active dry yeast 1 C warm water ¼ C honey 1 Tbsp salt 2 Tbsp shortening 1 C scalded milk 3 C whole wheat flour 2-3
There were a number of things Mr Big Food and I wanted to accomplish over the Christmas Break: Traveling 1700+ miles without a collision incident; Helping Miss M move; Hanging out with Grandson ‘Phen; passing Kat & Tony’s ship in the night; Not getting in the way of Daughter C and The J-Man’s Move as
Reposted from December 20, 2015. This year Mr. Big Food added cherries. Delicious. Also delicious lightly toasted and complimented by a scrambled egg and coffee. I am certain I’ve posted the recipe for Mr. Big Food’s vanočka before but it’s worth repeating. This year he substituted chopped dried apricots for the chopped nuts, and added
Several substitutions were made; the photograph is not representative of a slice of Creative Cooking Spiced Rye Bread made according to the recipe. I don’t know how any of this happened because this is just not the way we do things. Ran out of molasses and had no dark Karo so I used light Karo.
Faithful commenter SueK and I are having a conversation about refrigerators, including the relative merits of top vs. bottom freezers. Her reply to my comment that one drawer of our bottom freezer contains almost nothing but stale bread and bread crumbs, was this recipe about which she says, “Not a company dish…just not all that
We are quite sure that when the Romans invaded Greece they had their eating habits changed drastically. The Greeks were better bakers, for one thing, and the Greek slaves who were taken back to Rome taught the Romans to use several different flours in a single loaf instead of the one common flour that was
Sometime this week I will finish my very brief survey of Greek Literature and move onto ancient Roman lit. Marica cooks Monday reflects that ambition. We’ll be having Ancient Roman Bread courtesy of The Frug and Lemony Meat Sauce with Spaghetti from The Culinary Arts Institute. I do not think this family favorite is especially
beneath the bough A Flask of Wine, a Book of Verse– and Thou Beside me singing in the wilderness– And Wilderness is Paradise enow. The Rubáiyát of Omar Khayyám (11th quatrain) I was reminded of this verse the other day when Mr. Big Food explained to me how to make Danish Easter Duck Bread with
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