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.
Many moons ago, my Mom had a website (www.thebreadworks.com). Each month, she added a new recipe to the “Recipe of the Month” section. This recipe is the selection from January 2002 which is pretty much pre-Cambrian in terms of internet history.
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.
I do so love an herb bread. Thought it was about time to honor the bastard step child of the seed family: celery seeds. In the allergen hall of fame, celery seeds are second only to peanuts. Bet you didn’t know that.
Because alliteration is cool. And pretentious. You want to know what’s even more pretentious than alliteration? Using goat milk, that’s what.
I made this bread with powdered milk. I do not like powdered milk. Frankly, I would rather drink rehydrated platypus urine. But the bread! Oh, the bread is wonderful.
Happy International Women’s Day! Make this awesome bread for the amazing woman of your choice. Seriously. Doesn’t even need to be someone you know. Just bake and deliver. Bread pretty much says, “You are awesome” all by itself.
Fresh cranberries soaked in rum, rolled in cane sugar, and baked in a bread laden with flaxseed. Really, really yummy bread. And yes, of course I drank the rum. And no, I’m not a lush. And possibly, I might be fibbing… but not about the bread.