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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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Bakery Dinner Rolls

(Cooking Light, November, 2008)

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Healthful Info:

Experiment with whole grain flours to increase the fiber content of breads.

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On January 25, 2009, 5:57 pm melissa.glickman said:

Great taste and fairly easy to make.


Basic White Bread

(Sunset, March, 1998)

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Chickpea Flour “Flatbread”

(La Cucina Italiana, October, 2009)

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Chive and Cheddar Biscuits

(Saveur, April, 2007)

Sharp cheddar cheese is a good foil for the chives in these biscuits.
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Ciabatta Dough

(Baking Artisan Bread by Ciril Hitz, 2008)

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Recipe unavailable for viewing, see page 70

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On February 27, 2009, 3:01 pm pam said:

We couldn't stop eating this bread.


Corn, Pattypan Squash, and Cheddar Flatbreads

(Cooking Light, July, 1999)

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Healthful Info:

sodium high (800), but good use of veggies as main dish

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On July 23, 2007, 9:29 pm pam said:

Yum! I used a mixture of fresh white and yellow corn that was nice and sweet. I also used Chesire cheese instead of cheddar and the result was simply wonderful. Think I'll grow patty pan squash again next year just so we can make this again!


Cranberry Orange Scones

(Barefoot Contessa, Episode: Jeffrey Home Alone, Season: 7)

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Marbled-Chocolate Banana Bread

(Cooking Light, September, 2003)

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Healthful Info:

Lower fat version of banana bread

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On September 13, 2007, 7:56 pm pam said:

Next to peanut butter and chocolate, bananas and chocolate are my favorite chocolate combination. This bread is a moist, delicious and easy to make. It is a great way to combine chocolate and bananas! It is also a great way to use up overripe bananas.


Master Recipe For Artisan Free-Form Loaf

(Mercury News, April, 2008)

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On April 4, 2008, 4:24 pm rilene said:

I have just tried this recipe, and only done one loaf of the four. The crust is nice and crisp, but the crumb is very uniform and fine. I expected more air. I will keep working with the dough every few days or so.


Potato Cinnamon Rolls

(Mercury News, April, 2008)

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Southern Corn Bread Dressing

(Cooking Light, November, 1996)

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