Pumpkin bread moist and flavorful. The secret? Pumpkin ale.
Tis the season for baking so I’m posting my mom’s Banana Nut Bread recipe. Nothing new, nothing special, just a reliable, moist and old-fashioned quick bread using good old Crisco. This recipe uses the creaming method where the shortening, sugar and eggs are creamed together before the bananas and dry ingredients are added. Creaming adds
Luscious, lemony and lively = LOVE.
This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at GirliChef.
When I was growing up, my father’s signature dish was his Chili Soup. On cold dark windy evenings in the middle of Kansas he would combine fried hamburger meat and chopped onion, pinto beans, tomatoes and seasonings of cumin, chili powder and oregano into a delicious bowl of soup. Simply topped with hand-crushed saltine crackers, it was certainly a
Bacon and Egg on Toast with Vinaigrette. A delicious breakfast or light lunch.