This recipe for Potato Bread was featured in the 2007 edition of Food and Drink Magazine. It’s made with mashed potatoes, grated raw potatoes and loads of roasted garlic. Because this rustic loaf doesn’t have any yeast, it has a denser texture similar to a scone. But don’t be fooled by its simplicity. It’s hearty and delicious.
Imagine a melt in your mouth shortbread cookie with chunks of chocolate covered almonds inside. You can’t buy them from the Shriners any longer but you can now make your own. It took me years to get this recipe but it was worth the wait.
For those of you who are new to home canning, Dill Pickles are, in my opinion, the easiest pickles to make. The brine is simple, the method is simple and there’s not much that can go wrong. But a few tips and tricks will definitely help so read on if you’re thinking of making the pickle plunge.
When the late summer harvest is starting to pile up around you, Eggplant Antipasto is a delicious topping for bread or crackers that features local produce and can be preserved so it lasts all winter. This recipe is a winner, even to those who think they don’t like eggplant.
If you have a cookie press you can make Whipped Shortbread Cookies in various shapes. The dough is very stiff so the cookies maintain their shape during baking. And these cookies melt in your mouth. They make great hostess gifts around the holidays but they’re so good you’ll have a hard time giving them away.