Category: Mark Oppenneer’s recipes
Caffè Latte Bread
Ground coffee, cocoa, milk, and a spoon full of sugar. It’s a visit to the coffee shop – but in loaf form.
Spinach Dip Bread
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!
Green Onion Cheese Bread
Sauteed green onions, cheese (I used Gruyère, dill Havarti, and Gouda… cleaning out the cheese drawer), sweetened with a wee bit of applesauce.
Fruity Potpourri Bread
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.
Sumac Currant Bread
Pinkish purple crumb with a fresh, almost fruity, flavor.
Mark & Mom’s Panettone Recipes
“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
Gluten-Free Mostly Morning Glory Muffins
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.
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.
Beer & Buckwheat Bread
The flavor of the softened buckwheat groats plays nicely with the hint of citrus and the soft suggestion of Parmesan.
Chipotle Cheddar Sourdough Bread
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.