In a new feature I’d like to call “Mark Hasn’t Made This One Yet,” allow me to introduce The Crazy Food Lady, a.k.a S.N.Arly. She just posted a Youtube video…
Was looking to make an herb bread – when a little package of Spinach Dip & Seasoning caught my eye. Turns out, it makes a great loaf. Yay, impulse decisions!
The wonderful smell of potpourri in a bread… cran-raspberry juice, apple, orange peel, coriander, ginger. Not a sweet bread like cinnamon rolls, but sweet like a kiss on the cheek.
Pinkish purple crumb with a fresh, almost fruity, flavor.
“This recipe was given to me in Dallas by a 90-year old lady in our church. It had been used in her family for many years.” — Betsy Oppenneer
First time making Birnenbrot. And I didn’t have Birne (pear), so I made Apfelbrot instead. The filling is apple, raisins, cranberries, walnuts, fresh orange juice, lemon zest… and rum. Can’t forget the rum.
There is a lot to love about these muffins. You like fruits? We got em. You like nuts? Check. How about trendy hipster bits like cashew yogurt and chia seeds? You betcha. Oh, and you were hoping for a little spice? We got you covered.
Mom made this Stollen every Christmas and the thought of it brings back a torrent of wonderful memories. It looks like it may be heavy or hard, but actually it is light and sweet with chewy bits and icing drizzle and all sorts of magical goodness.
This showy nut bread comes from Bavaria in Southern Germany. The subtle spices compliment the ground nuts. This bread is good at room temperature, but warming it brings out the flavors even more.
The taste of sourdough, cheddar, and chipotle are well-balanced in this bread – with a light but insistent heat in the back of the throat from the pepper.