Category Archives: Sweet

sweet flavors

Fig Hazelnut Bread

Week Fifty-One: Gift Breads Today’s gift bread is slightly on the lighter side, as it contains very little added fat and sugar, but it doesn’t skimp one bit on flavor.  An ample amount of orange-juice-soaked dried figs studs the bread … Continue reading

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Freezer Biscuits

Week Fifty-One: Gift Breads This bread isn’t so much a gift for others as it is a gift for you, the host or hostess with sleepover guests.  Sure, we’d all love to have our guests wake up to visions of … Continue reading

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Bourbon Cherry Scones

Week Fifty: Bourbon Week After dark chocolate, cherry is one of the better flavor pairings with Bourbon.  There’s a reason Manhattans are garnished with a cherry: it’s delicious, especially when the cherry is a homemade brandied and spiced cherry, rather … Continue reading

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Yeasted Bourbon Ball Bread

Week Fifty: Bourbon Week I’ll be honest; it didn’t feel like much of a challenge to turn a Bourbon ball candy into a quick bread.  It basically went like this: find a good base recipe, add pecans, chocolate, and Bourbon. … Continue reading

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Bourbon Ball Quick Bread

Week Fifty: Bourbon Week For me, one of the most highly-anticipated moments of the Christmas season has for years been the first taste of my Old Kentucky Grandmother’s famed Bourbon balls.  In recent years, she has begun to supplement with … Continue reading

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Bourbon Corn Bread

Week Fifty: Bourbon Week Once upon a time, I used to enjoy a glass of Scotch every so often. But then I moved to Kentucky, and I was shown the error of my ways. There, I was taught that Bourbon … Continue reading

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Honey Ricotta Stuffed Buns

Week Forty-Nine: Breads With Cheese Cheese, for the typical American home cook, is most often thought of as a savory item, and is duly relegated to a supporting role in pastas, salads, or pizzas.  Occasionally, a very fine example is … Continue reading

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Eggnog Bread

Week Forty-Eight: Breads With Spices I know I’ve been absent lately, but I have been making bread every day as I’m supposed to; I just haven’t been writing about it.  I will make up the previous posts for this week … Continue reading

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Fig and Fennel Bread

Week Forty-Six: Professional Recipes Ah, figs.  I discovered figs late in life, as my mother (who cannot abide the multitudinous seeds) never kept them in the house.  In contrast to her, I have come to find the seeds irresistable, crunchy … Continue reading

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Windsor Court Scones

Week Forty-Six: Professional Recipes The Windsor Court Hotel in New Orleans is widely known for its elaborate and spohisticated Afternoon Tea, so when I saw their recipe for scones, I had to try them.  They were described as “unusual”, but neither … Continue reading

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