This waxed bread bag ended up working better than I thought it would! After three days, with just a little nub of bread left, it was still very soft on the inside and nice and crispy on the outside.
My husband shares this simple, step-by-step guide with friends interested in getting started. Once comfortable with the hands-on process, anyone can dive into the more nuanced aspects of making delicious bread.
I had been using this banana bread recipe for many years before I realized how great it is. At some point, I decided to try some other recipes, in the endless quest to fix things that aren’t broken. Only then did I realize that this one uses much less added sugar than most.
This molasses cookie recipe has been in my family FOREVER. I’ve been making them since I was a wee cutey pie, as has my daughter (they’re her favorite). They are so delicious but so unfussy. Sometimes they come out crispy, sometimes chewy, sometimes puffy, sometimes flat — they are always delicious because of that molasses-ginger-cinnamon-clove magic!
A few years ago, a friend gave me the Milk Bar cookbook, and since I’m always a sucker for a variation on a chocolate chip cookie, of course I had to try the Cornflake Chocolate Chip Marshmallow Cookie.
Lovely for snacking all on its own, or use in the Chocolate Chip Cornflake Marshmallow Cookies.
This version of the classic New Zealand dessert has been a family favorite for decades. It’s somewhere between a hard meringue and an angel food cake — so, heaven, or the best of both worlds.