Pictures to come! IngredientsFor Tangzhong3 Tbsp. water3 Tbsp. milk (I used 2% milkfat)2 Tbsp. all purpose or bread flour (14g) For Bread2/3 Cup evaporated milk4 Tbsp. melted butter (60g)1/4 Cup honey (85g)1 Egg2 1/4 Cups all purpose or bread flour (300g)1 tsp. salt1 Tbsp. instant yeast Note: gram measurements are based on bread flour. If… Continue reading Bread Machine Shokupan
I called my mom to ask for the family cinnamon roll recipe. She just sent me a picture of faded pen, missing ingredients, and water spots. I had to translate that into a working recipe. I love my mom’s cinnamon rolls. I know there are plenty of good cinnamon rolls out there but hers is… Continue reading Teri’s Triple Rise Cinnamon Rolls
A couple years back I set out to make a stew using as many root vegetables as I could. I’ve made it half a dozen times since then. In that time I have made two major changes, adding turmeric root and spices to give it a curry flavor, and putting it into pie shells for… Continue reading Curried Root Vegetable Pot Pies
I should start this post with this quote. “I can’t give you a recipe for the pie. If you really want to know how to make it, I will show you.” Those were the words of a 94 year old woman when I begged her for this recipe. So in honor of Ruth, I will… Continue reading Ruth’s Perfect Pie Crust
There is nothing quite like a fresh baked chocolate chip cookie. Something about their simplicity makes them a staple in our comfort food lineup. I took a basket of cookies to a work potluck a year or so ago and people kept asking me, “How do you make your cookies not go flat?” The answer… Continue reading Butter vs Shortening or How to Make Better Cookies.