From the category archives:

Bread

Pesto Rolls

by alice on February 25, 2010 · 31 comments



Seriously, who doesn’t love garlic bread?  Now let me ask you this, who wouldn’t love a savory yeast bread dinner roll made with pesto and Parmesan cheese?  That’s what I thought.  I modified my cinnamon roll recipe into a savory version filled with garlic, basil, cheesy goodness.  All kidding aside, we really love these rolls.  There is something special about fresh baked bread right out of the oven but when you add pesto swirled inside a roll, it takes it up several notches.  The aroma of pesto and fresh bread is heavenly. Can life get any better?  Our family loves these rolls and I know yours will too. [click to continue…]

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Homemade Croutons Recipe

by alice on January 10, 2010 · 13 comments

Baked Seasoned Croutons
When I was in middle school I used to to work at my uncle’s deli during summers. Some of my job duties included making sandwiches, baking cookies, prepping salads, and making seasoned croutons using leftover sandwich bread from the day before.  The nice thing about making croutons at home is the ability to make fresh croutons for salads and soups in small batches.  However, I like making croutons because it helps me not to waste stale bread which otherwise may be tossed out and thrown away.  Besides, how many times have you bought a box of croutons to make for a salad, only to let the rest of the box go stale (bye bye $3)?  By making your own, you can make small batches which is great for being frugal and saving money.  This recipe uses only a few ingredients you likely have in your cupboard and can also be used for “seasoned cubed bread” needed in stuffing recipes.

PS: Kids and grown-ups love snacking on them.  [click to continue…]

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Bourbon Croissant Bread Pudding Recipe

by alice on December 24, 2009 · 11 comments

I am happy to share with you one of my favorite breakfast dishes, Bourbon Croissant Bread Pudding.  The first time I tried this was earlier in the year after discovering it SuperChef’s, Mirch Masala’s site.  She adapted the recipe from Nigella and let me tell you, it’s a keeper.  This dish is indulgent in every way.  Buttery croissants, heavy cream, caramel sauce, and bourbon coming together for a special bread pudding suitable for any special breakfast or brunch.  Day old croissants work best and if you don’t have croissants, challah would be a great substitute.  I made this croissant pudding with leftover croissants I bought in bulk at Sams Club.  Use what works for you and if you prefer rum, by all means knock yourself out.  And of course you can just omit any alcohol all together.  [click to continue…]

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Skillet Cornbread Recipe {via The Pioneer Woman}

by alice on October 27, 2009 · 27 comments

skilletcornbread1

Yesterday I posted my review of Ree Drummond’s cookbook,”The Pioneer Woman Cooks: Recipes from an Accidental Country Girl” officially being released today.  (Yay REE!!!)

Today I would like to share with you her recipe for “Skillet Cornbread”.  I made this a few days ago and with as much enthusiasm as I can muster, can I just say.. OH MY WORD!?!

Ree’s cornbread is simple, honest, and comforting.  It’s what I call a “generational” recipe.   In other words, it would not surprise me if this recipe was passed down from generations gone by and is intended to be passed on to generations to come. [click to continue…]

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