Even though this bread does not always puff up or pull apart into a pocket, it is still a very good flat bread.
The longer the dough has to sit in the fridge, the better it tastes. It can be made up to three days ahead, but it is also good if you are making it last minute.
These are a drier biscotti, but are wonderful with hot chocolate or tea.
Andrea decided we needed some biscotti for our tea. Instead of using plain white chocolate, she caramelized some. She found many different recipes for caramelizing white chocolate online. It made the biscotti extra good, but the cookie was a little sweeter than we liked. Next time we make this, we plan to reduce the sugar some.
This is not the super soft, sweet pretzel that many malls offer. This has a bagel like texture that is much better I think! Salt as much or as little as you like and serve with a favorite mustard or cheese sauce.
These muffins are a wonderful fall treat. My mom was given this recipe years ago when she spent the day with her cousin Kathy. They made a few muffin recipes and other fun fall treats. This is probably my favorite. Not only do these freeze well, they are also good for a few days after baking and toast nicely.
You can use all purpose flour, but these are also great as a 50/50 mix with AP flour and 50% white whole wheat. We rarely use the full amount of sugar. They are good with or without the steusel. If you chose not to add the streusel, they are even less sweet, which is a nice change sometimes.
If you prefer to make a loaf of bread, pour into a greased and lightly floured pan and bake for about an hour.
This is basically the inside of a pot pie. Instead of a crust, either serve with fresh biscuits or, like Audrey recommended, cheese crackers! While this is good the first day, leftovers for lunch was even better.
I am not exactly sure when I was given this recipe, but I know it is from my mom. These muffins are a great when you went apple picking and picked a lot more apples than you thought.
Another recipe from Aunt Bonnie’s recipe box. We baked ours in a pie pan which worked very well also. The card did not included time to bake, but we just let our set up like a cookie.
One thing I really like about many of the recipes from Aunt Bonnie is the recipe makes a small amount. There was enough here for us, but no left overs. I am not sure when she copied this recipe, but when I looked it up, it looks like it was popular in the early 1960’s.
I am not sure where I originally found this recipe. I know that we made it a few times in our travels for potlucks so I have had it for all -most?- of the time I have been married. I never tell what the secret ingredient is until people have tried this recipe and say they like it. Most think it is coconut, so why ruin it for them?
The recipe says it makes 2 pies, but we usually bake it in a 9×13 casserole dish and cut it into squares. For a gluten free crust, see notes.
This is a good bread to have with chili or soup when you do not want plain cornbread. You can use yellow corn meal if you want, but we prefer to use white. It tastes great toasted and is a good base for BLT’s and other favorite sandwiches.
