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Posts Published in ‘ plain & savory ’

Bacon Buttermilk Muffins Recipe

June 29, 2016 | by Annie | vegetables, sides, bread

These muffins are so flavorful! Enjoy them with your favorite stew, soup, or bowl of beans.

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Korean Steamed Buns Recipe

| by Annie | appetizers, main dishes

My daughter Amy and I can nearly wipe out the entire batch of these Korean steamed buns in one sitting. They are so delicious, and although a tiny bit time consuming, they are not at all difficult to prepare. Experiment with different seasonings, vegetables and meats until you find your own favorite combination. These stuffed and steamed buns can be served as an appetizer or main dish.

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Johnnycakes Recipe

| by Lisa | vegetables, sides, bread

Johnnycakes, a staple of the Native American diet, are made from cornmeal that is mixed with salt and hot water or milk. Another name for them is journey cakes because they could be carried in saddlebags on long trips.

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Colonial Cornbread Recipe

June 28, 2016 | by Annie | vegetables, sides, bread

This traditional cornbread recipe produces a delicious, buttery golden cornbread with a bit of sweetness. Corn meal was a staple for Native Americans across the great wilderness. The early colonials were introduced to cornmeal and learned to incorporate it into their European style cooking and baking.

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Black Bread Recipe

June 27, 2016 | by Lisa | vegetables, sides, bread

Black bread was originally made with all-rye flour. It was eaten by peasants because it was less expensive and kept longer than breads containing wheat. I researched what exactly makes a bread black, and today’s cooks often use chocolate and/or coffee. I raided my pantry to see what else I could use to give it that black color. Instant chocolate pudding? Too sweet and artificial. Food coloring? It would take massive quantities. Guinness? My husband drank the last one. So here is my recipe…with coffee and chocolate.

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Khubz (Arabic Flatbread) Recipe

May 27, 2016 | by Annie | vegetables, sides, bread

Khubz, the Arabic Flatbread or pita bread, is a staple in Middle Eastern diets. It is traditionally cooked in a brick oven, but can be baked in a very hot modern oven.

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Hungarian Spaetzle (Dumplings) Recipe

| by Lisa | vegetables, sides, bread

Traditionally to make spaetzle, you place the dough on a wooden board and hold it over the boiling water as you cut strips off. It is a very messy job. It’s well worth the effort, but next time I am going to use a spaetzle maker.

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Irish Soda Bread Recipe

| by Marilyn | vegetables, sides, bread

A traditional Irish bread that is quick and easy to make. Irish soda bread uses baking soda as its leavener.

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Cracklin’ Bread Recipe

May 25, 2016 | by Lisa | vegetables, sides, bread

Cracklin’ Bread is a southern bread that I have surprisingly never tasted. Cracklins are fried pork skin and fat. I needed some guidance so I used a recipe from Chloe’s Blog. I did not have a pone pan so I tried the recipe in a cast iron skillet, an egg mold and a muffin tin. They all came out great. I was able to buy the pork fat at my grocery store and then fried them in a skillet on the stove. When you hear the sound they make in the frying pan, you will know why they call them cracklins.

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Best Irish Potato Bread Recipe

May 18, 2016 | by Annie | vegetables, sides, bread

This moist and packed full of flavor potato bread is one of my family’s favorite. The dough is refrigerated overnight to enhance the flavor and texture of this bread.

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Yorkshire Pudding Pop-ups Recipe

May 17, 2016 | by Annie | appetizers

Yorkshire Pudding Pop-ups are prepared from a pancake-like batter and baked in a mini muffin pan filled with hot grease or oil. They are crispy on the outside and light on the inside. The hot grease causes the pudding to pop-up during baking. Traditionally served with roast beef, but goes well with soup or stew as well.

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Israeli Pitot (Pita) Bread Recipe

May 12, 2016 | by Annie | vegetables, sides, bread

Freshly made pitot or pita bread to stuff with your favorite meats and/or vegetables is easy to prepare and so much better than the blah tasting pita pockets available at the grocery store. The pocket is created by the steam that puffs the dough up during cooking. Pitot also stores well in the refrigerator or freezer.

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Poppy Seed Pletzl Recipe

May 6, 2016 | by Annie | vegetables, sides, bread

This flat onion bread with poppy seed can be eaten as a snack, stuffed with a filling for lunch, or served with dinner.

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Golden Parmesan Bread Rings Recipe

May 5, 2016 | by Annie | vegetables, sides, bread

This Golden Parmesan Bread Rings recipe uses refrigerated garlic breadstick dough. Each breadstick is halved and rolled out a bit thinner to easily form rings. Brush on a seasoned eggwash and enjoy these easy to prepare and wonderful tasting bread rings!

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Scottish Oatcakes Recipe

| by Lisa | vegetables, sides, bread

Oatcakes were traditionally eaten with every Scottish meal since oats were one of the few grains that grew well in Scotland. They can be served alongside a main dish or can be made slightly sweeter for breakfast.

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