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Archives for March 2014

focaccia

Herbed Focaccia

by Michele Pesula Kuegler March 31st, 2014| Breads, Recipes, Tapas Monday
There are a few go-to menus for our Tapas Monday dinners.  If it is a busy evening, the menu is charcuterie and fruit.  If I have a couple hours free before dinner, I often go with a Greek menu that includes homemade pita bread.  Another menu that makes regular
flatbread

Mini Flatbread

by Jane Wangersky March 28th, 2014| Recipes, Simple Solutions
This started out as a pita recipe, but somewhere in there my old friend the muffin tin insisted on being included, so I ended up with something less pocket-like but still very good.

To backtrack a little -- when I first read a pita recipe a few years ago, I
milk in measuring cup

Buttermilk: What, Why, What to Use Instead

by Jane Wangersky March 27th, 2014| Cooking Basics
Years ago,a friend of the family said that when he saw that a recipe called for buttermilk, he just went on to the next one. Buttermilk just wasn't something he usually had in the fridge. It may not be for you, either, unless you make your own butter. After
burgers cooked or not

Save the Burgers

by Elizabeth Skipper March 26th, 2014| Ask the Chef
We had a cookout and bought a larger package of ground beef.  After making all of the patties, we realized we had far more than we needed.  My husband and I are at odds over what to do with the extra.  Our options:  freeze the formed, uncooked patties or
Peach Bread Pudding

Peach Bread Pudding

by BnB Finder March 25th, 2014| Best BnB Bites, Recipes
If you think it'd be impossible to whip up a special brunch or dessert starting with stale bread, canned peaches, and two ounces of liqueur shared among all the diners --  you haven't read this recipe. The bread and peaches soak overnight in a sweet and slightly spicy egg
pizza dough

Homemade Pizza Dough

by Michele Pesula Kuegler March 24th, 2014| Breads, Recipes
I have been making homemade pizza with my kids since they were old enough to eat it.  However, I didn't start making my own dough until sometime in the last decade.  That being said, I am surprised that I haven't shared my pizza dough recipe.  Not only is it
muffin pan

Muffin Tin Biscuits

by Jane Wangersky March 21st, 2014| Recipes, Simple Solutions
Home baked biscuits are the next best thing to home baked bread, and they're a lot quicker, because there's no yeast to wait for. Instead, they're leavened by baking powder. Apart from that, all you really need is flour, fat, and milk, plus a touch of salt -- though
yeast

Yeast 101

by Jane Wangersky March 20th, 2014| Cooking Basics
Last week I made a quick comment about how important it is to use quick yeast for the rapid bake cycle on your bread machine. (Also what to do if it’s too late -- and by the way, my family did eat all the fried bread shards with cinnamon
muffins

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
Blueberry Brunch Loaf

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
cinnamon swirl bread

Cinnamon Swirl Bread

by Michele Pesula Kuegler 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
bread

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
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