Think Tasty- The Tastier Side of Life

Baking Soda & Baking Powder

by Elizabeth Skipper March 19th, 2014 | Ask the Chef

I know that both baking soda and baking powder are leavening agents. Can you substitute one for the other in a quick bread recipe?

No, they're not interchangeable. Baking soda is a single chemical, an alkaline substance which when combined with something acid like lemon juice or buttermilk gives off carbon dioxide bubbles. This is what causes the rise in baked goods which use these ingredients. Baking powder contains baking soda, but it's mixed with a dehydrated acid, so by itself it raises quick breads, pancakes, waffles, and the like; there's no need for acidic ingredients in the batter or

An easy way to get each week's content from your favorite PeKu Publications

Click Here

Blueberry Brunch Loaf

by BnB Finder March 18th, 2014 | Best BnB Bites, Recipes

If you can get your hands on some blueberries, and some blueberry jam, you can make this quick, easy, sweet bread in the hour before your brunch guests arrive -- or even after work as a dessert for dinner. The rest of the ingredients you can probably find in your kitchen. A brown sugar and oatmeal topping with plenty of butter adds the final sweet touch. The Captain Schoonmaker

Cinnamon Swirl Bread

by TT March 17th, 2014 | Breads, Recipes

Most of my family enjoys cinnamon in our breakfast treats. Cinnamon rolls, cinnamon marbled quick bread, these are recipes I have shared previously. Although today's recipe is the newest to Think Tasty, it actually is a recipe that I have used for the longest time. It really is quite simple to make, if you enjoy making yeast breads. Served slightly warm with some butter, it is an absolute delight.

This recipe makes one loaf of bread. If this recipe is served as breakfast on a morning when multiple people are home, you may need to double it. On a recent

Classic Homemade White Bread

by Jane Wangersky March 14th, 2014 | Recipes, Simple Solutions

This very basic recipe comes from a 1915 book I found on Project Gutenberg, Mary at the Farm and Book of Recipes Compiled During Her Visit Among the "Pennsylvania Germans", by Edith M. Thomas. Judging from both the title and the recipes, people had longer attention spans 99 years ago. However, some things haven't changed, and this recipe works as well and tastes as good if you make it today in a bread machine. I even used the same brand of yeast (Fleischman's) the book recommends -- I don't buy it in cakes, as people did back then, but

Meat Loaf

by Jane Wangersky March 13th, 2014 | Cooking Basics

Everyone and their dog -- literally -- has a different idea of what makes a good meat loaf. Advice columnist Ann Landers learned this after publishing her sister's meat loaf recipe in 1959. One reader won a cooking contest with it, another said it was so awful the dog wouldn't eat it.

So I'm just going to give you the basics of meat loaf, and you can try whichever combination of ingredients sounds good to you.

Both Ann Landers' sister and Michael Ruhlman, author of Ratio, recommend using one egg to every pound of ground meat. The meat can