I have to admit to never even having heard of Black and White cookies until my copy of ITJB came in the mail -- and they look delightful! I'm planning on making these in a heart shape for Valentine's day, and suspect that they will woo my kids and husband well. As always, I'm enjoying everyone's stories and pictures, and look forward to this set, too!
You know what I love about coffee cake? It's not special-occasion cake. It's "coffee cake," which means it's "any time of the day or night and for any purpose except possibly a wedding" cake. Which makes it an excellent type of food, the all-purpose workhouse of happy snacking. Add sour cream and you get tender, light, delightfully most -- so I'm really looking forward to this one.
Hopefully it will also have enough yumminess to launch me out of the Onion Rolls orbit I've been in for two weeks (Two weeks! I've been making Onion Rolls for two weeks, they were that good!)
Cookie Monster is a well-loved friend in this house, and so I'm looking forward to making this one. I'm especially intrigued by the idea of making loaves of the cookies, then cutting them when cool -- this isn't a cookie technique common in my family of origin, though I realize it's pretty common elsewhere.
As always, I'm interested in seeing what everyone else comes up with, too!
Now that we've had a bit of a baking warm-up with the breads, cakes and pastries to date, it's time to tackle the bakery equivalent of the 3-meter high dive. Danish or puff pastry. I'm a little breathless with anticipation, but it could also be the fear of a metaphorical 3-meter belly-flop, as well.
After the excesses of the holidays, something warm and comforting and thrifty like soup and bread sounds like a great dinner. We've had soup probably four times since the New Year already, and have a wonderful lineup for the next couple of weeks, as all of my cooking magazines seem to have taken soup as their mantra for January and February issues.
Ok, back to the bread. This just looked good. And I promise, promise, promise that I am going to improve upon my (as-of-now) deplorable batting average and actually post on this one!
Happy New Year, everyone!
I thought we could start the New Year off sweetly with this rye-based Honey Cake. I've never made anything like this before, so will be very interested to see what it's like and to hear what experiences others have. I have a secret, hidden hope that it's like the honey cake with glorious chunks of crunch sugar in it that is sold commercially in Belgium, where I've spent some time. Regardless, I'm sure it will be delicious!
Also -- sorry for the tardiness in getting this forum post up. Thanks for your patience!
Almond (anything) + bread = bliss, in my book. These almond buns struck me as potentially winning additions to the Christmas brunch table. Or perhaps as a pre-brunch snack. If they last past my getting them off the baking sheet, that is.
Hi,
I am looking for some traditional jewish recipes to prepare for a lecture about Israel. It would be great to make some typical bread that goes with savory spreads and salads, but I could not find any on various jewish web pages. Only Challah and Matza are mentioned there.
Then I realised there are recipes for so called "Jewish rye" here on TFL and in some breadmaking books. But nowhere did I find any history or other connection to jewish tradition. So my question is: Is "Jewish rye" really typically jewish (or israeli)?
zdenka
