This one comes from Lee Pribble, in the Ashland Presbyterian Church 105th Anniversary Cookbook, 1979. … [Read more...]
All-time Favorites
How To Make Potato Buns
April 28, 2009 (Updated March 23, 2014) by
Just when I thought I was getting the hang of this whole bread-making thing, the season changes and half of what I thought I knew went out the (now open) window. I had read that the exact amount of flour needed would vary with humidity. So I knew ... but I didn't understand. This recipe started out with 3 cups of flour, and probably ended up closer to 5. And it wasn't just humid, it was hot. So it rose way more, and way faster, than I expected. They came out delicious though, so I've … [Read more...]
How To Make Emily’s Creamy Cheesecake
April 21, 2009 (Updated March 23, 2014) by
Cheesecake is delicious, but can be really heavy. It's not the kind of thing you're going to want after a meal like pot roast with mashed potatoes and gravy. This version gives you the same taste with a much lighter texture. And it's a no-bake, so it won't heat your kitchen up in the summer, either. … [Read more...]
How To Make Good Pizza Crust
March 31, 2009 (Updated March 23, 2014) by
The last time I made pizza crust I said I'd have to try again with bread flour. The higher gluten content is supposed to make dough more stretchy and chewy, both good things when you're trying to stretch out a pizza crust without tearing it. Well, I got the bread flour, and it's true. It makes a huge difference. Check out the comparison photos at the bottom if you don't believe me. … [Read more...]
How To Make Corned Beef Pizza
March 30, 2009 (Updated March 24, 2014) by
I've never seen a meal of corned beef and cabbage that didn't generate leftovers. We've all done the basic corned beef sandwich, or maybe a Reuben. But sometimes you're not in the mood for rye. Or a sandwich. Or eating alone. And is there any food more social than pizza? So here it is. Corned beef pizza. … [Read more...]
