Subtly sweet with a hint of orange, these scones are at their best when paired with a hot drink. Given their UK heritage, tea seems most appropriate, though this variety is not particularly dainty. Indeed, these are probably better suited for a farmhouse bed and breakfast than an old-fashioned drawing room. Dense and hearty, [click headline for more — or photo in Facebook]
The leaves are beginning to turn here in Michigan, so there’s no more denying that fall is here. It’s time to embrace it and all of the gorgeous colors—and flavors—that go along with it, like sweet potatoes and cinnamon!
This recipe provides yet another opportunity to feed young ones (and yourself) some veggies at [click headline for more — or photo in Facebook]
Though this looks like bread at first, it transforms into a decadent dessert once served. Its unusual ingredients boost moisture while providing a healthy dose of vitamins, minerals, fiber and antioxidants that you’d never expect from such an exotic-tasting treat. Give it a whirl, and you’ll soon have friends and family asking for more.
[click headline for more — or photo in Facebook]
Moister than traditional Irish soda bread yet heavier than a typical scone, this seems a bit like a hybrid of the two. Since it doesn’t include a step for “cutting in” butter, this is actually quicker to assemble than either of the others.
Loosely based upon a recipe for soda bread that calls for 2 [click headline for more — or photo in Facebook]
This recipe works really well for bread, but I like the muffins even better because they are easier to serve and store. The bread tastes wonderful, but it’s so moist that you have to cut large slices to keep it from falling apart. Admittedly, not everyone would consider that a problem.
This is adapted from [click headline for more — or photo in Facebook]
According to the Society for the Preservation of Irish Soda Bread, the traditional version of this treat contains nothing more than flour, baking soda, salt and milk. Period.
Personally, I prefer the slightly sweetened, raisin-studded variations, so that’s what I make. I’ve experimented with a handful of recipes over the years, and this one remains [click headline for more — or photo in Facebook]
As pizza lovers with an aversion to garlic and onions, we have mastered several different recipes over the years. (Just try going into a restaurant and ordering a pizza that doesn’t have either item in the sauce!)
When we first got married, our favorite crust utilized Jiffy mix, bacon pieces and dried tomatoes. We haven’t [click headline for more — or photo in Facebook]
I have always loved the combination of cranberry and orange flavors in bread and muffins. The cranberry orange quick bread recipe that I used for years called for more oil (in the form of butter) than I wanted and contained no whole grains. This modified version of a similar recipe replaces some of the oil [click headline for more — or photo in Facebook]