This is a sweet bread similar to the recipe we made in cans years ago. While I would not recommend baking this in cans, if you can find a round bread baking tin, fill it a little more than half full and place on center rack to bake.
We reduced the sugar from the original recipe, but reduce it further if desired. Toasted with a little butter is our favorite way to eat it.
This is our attempt at our favorite store bought granola.
Start with your favorite sourdough that is fed and active. You can make these in one day if you start early enough, but they are best when the dough is allowed to sit overnight. These are easy to customize also!
A soft, cake like cookie. This is a very sweet cookie, so reduce sugar if desired. While mini chocolate chips are preferred, I think these are best with a mix of dark chocolate and milk chocolate chips.
Andrea learned how to make these cookies while working in the kitchen over the past few summers. This is our favorite way to make them.
It is the day after a beautiful Easter. It snowed!
Adrian decided to play with our “Rotten” tea recipe so we did not need to use Tang and also to use less sugar. This is what he came up with.
Mark and Katie gave us this recipe. Everyone likes as is, but I prefer it with whipping cream to make it creamer and thicker.
Experiment with different powdered creamers and omitting or swapping the spices.
This is very similar to what our Spanish tutor said her mom made when Señora Swart was growing up in Argentina. Since 8 April is National Empanada Day, we decided to surprise her with some during our lesson.
