Jennifer Kirkgaard makes this Italian-inspired loaf all year long, but her family and friends especially enjoy it during the holidays. Semolina flour is available in well-stocked supermarkets; if you can’t find it, substitute yellow cornmeal.
- * About 1 cup all-purpose flour
- * 2 teaspoons baking powder
- * 1/2 teaspoon salt
- * 4 large eggs
- * 2/3 cup sugar
- * 1/2 cup olive oil
- * 2 teaspoons grated lemon peel
- * 1 tablespoon vanilla extract
- * 1 teaspoon almond extract
- * 3/4 cup dried cranberries
- * 1/2 cup coarsely chopped unsalted pistachios
Mashed potatoes make an especially tender bread that’s great for sandwiches. Make sure the potato cooking liquid is warm to the touch so it will activate the yeast. This recipe makes two loaves. Keep one of them for yourself, and wrap the other in a pretty kitchen towel secured with a ribbon or raffia.
2 loaves, 12 slices per loaf (serving size: 1 slice)
- * 2 teaspoons salt
- * 3/4 teaspoon freshly ground black pepper
- * Cooking spray
Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.
Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.
Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and 1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.
Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed with recipe as directed. Makes 2 1/2 dozen.
- * 1/2 cup cold butter
- * 2 1/4 cups self-rising soft-wheat flour
- * 1 1/4 cups buttermilk
- * Self-rising soft-wheat flour
- * 2 tablespoons melted butter
2 loaves (serving size: 1/2-inch slice)
- * 1 cup chopped pecans
- * 2 cups sugar
- * 2 large eggs
- * 1 tablespoon plus 1 teaspoon baking powder
- * 1/2 teaspoon baking soda
- * 1/2 teaspoon salt
- * 1 1/2 cups orange juice
You can prepare the patties in advance up to the point of dredging them in cornmeal; cover and refrigerate. Purchase precut, fresh pineapple in the produce section to save time.
- * Rice:
- * 2 teaspoons butter
- * 1 cup diced fresh pineapple
- * 2 tablespoons chopped fresh cilantro
- * 1/4 teaspoon salt
- *
- Patties:
- * 1/2 teaspoon bottled minced garlic
- * 1/4 teaspoon ground cumin
- * 1/8 teaspoon salt
- * 1 large egg white
- * 1/4 cup chopped red onion
- * 1/4 cup cornmeal
- * Cooking spray
- * 1/4 cup reduced-fat sour cream
This delicious side dish can also be served as a dip with tortilla chips.
- * 1/4 cup vegetable broth
- * 1 tablespoon olive oil
- * 1/2 teaspoon salt
A reader describes this as “watermelon-scented water.” The flavor doesn’t overpower, but refreshes, especially on hot days.
- * 8 cups water
- * 1/2 cup sugar
- * 1/2 cup fresh lime juice
- * Garnish: watermelon wedges
- * 1 1/2 cups sugar
- * 1/2 cup boiling water
- * 2 teaspoons grated lemon rind*
- * 1 1/2 cups fresh lemon juice
- * 5 cups cold water
- * Garnish: lemon slices
This sweet-tart beverage is refreshing on a hot day. Feel free to adjust the sugar to suit your taste. Tote the limeade in a thermos so it stays cold.
- * 1/2 cup sugar
- * 3 tablespoons chopped peeled fresh ginger
- * 3 tablespoons grated lime rind
- * 10 mint leaves
- * 1 1/2 cups sliced fresh ginger
- * 1 1/2 cups sugar
- * 1/2 cup fresh lemon juice