Do you have varying taste buds in your family? What if you could make one base mashed potato recipe and turn it into two? Look no further! Your problem is solved with my recipe for “Sinfully Rich and Silky 2 Way Mashed Potatoes” with variations to accommodate simple and mature taste buds alike. Our livesContinue reading “Sinfully Rich and Silky 2 Way Mashed Potatoes”
Category Archives: Traditional Foods in North America
Gluten or Gluten-Free Rich and Flavorful Stuffing Alternative
Try this gluten or gluten-free rich and flavorful stuffing alternative. NO one should sacrifice. Do you have gluten and gluten-free eaters for your holiday meal? I do! Since I have recently discovered a gluten intolerance, I decided NOT to sacrifice my love for bread and holiday favorites. While I’m still learning how to bake gluten-freeContinue reading “Gluten or Gluten-Free Rich and Flavorful Stuffing Alternative”
The Berry Rolls: A Yeast Roll Made with Love
Recipe Updated 11/16/2022 It’s that time of year… My annual making and baking of “The Berry Rolls” is here. No, this roll doesn’t have any fruit berries in them, they are simply traditional southern American yeast rolls named after my grandparents for all of their siblings and descendants. While these rolls are my maternal grandma’sContinue reading “The Berry Rolls: A Yeast Roll Made with Love”
Fall, Football, and Food Equal the Mexican Bolillo
The Mexican Bolillo is the perfect fall tailgating sandwich bread and chili dunker. Forget the fancy, dainty croissant rolls. Fall and football need a standout bread or roll to resemble the season and withstand fall flavors and hearty dishes. For this post, I wanted to revisit the Mexican Bolillo and add some highlights since itContinue reading “Fall, Football, and Food Equal the Mexican Bolillo”
How to make Pan de Muerto with Updates and Tips
It’s that time of year! Warm spices, sweet, tangy citrus, and freshly baked yeast bread that permeates the house… The seasons have changed, and the holidays are here. I’ve always considered Halloween the kick-off festivity. Even in countries where Halloween isn’t as prominent, this time of year is as significant all over the world.Continue reading “How to make Pan de Muerto with Updates and Tips”
Rye Bread and New Year’s Day Traditions
New Year’s Day traditions are specific to different cultures around the world. A new year, a new beginning, and hopes for a healthy and prosperous year seem to be common themes for us all. I’m not a new year’s resolution kind of person as I try to modify my life as I see the need;Continue reading “Rye Bread and New Year’s Day Traditions”
Holiday Stuffing or Dressing? Why not Bread Pudding?
It’s the American age-old question… Do you call your Thanksgiving turkey “side” stuffing or dressing? Well, my unprofessional, yet logical response is… call it stuffing if it’s baked in the bird and call it dressing if it is baked separately in a casserole dish. It is suggested NOT to cook the stuffing in the birdContinue reading “Holiday Stuffing or Dressing? Why not Bread Pudding?”
Berry Family Tribute via the Matriarch through Bread
What Country this week? This week’s blog is not country focused, but instead a tribute to my family, the Berry family, in southern America… more specifically… Arkansas. I no longer live in the south nor cook southern food (except for cornbread once in a while and biscuits), but my memories of good downhome southern foodContinue reading “Berry Family Tribute via the Matriarch through Bread”
Let’s all remember like Mexico: Día de los Muertos Part 2
As promised, here’s Part 2 of Mexico’s weekend bake. Pan de Muerto summarizes the celebration of Día de los Muertos. It includes the bones to represent us all at death and our loved ones who’ve passed on from this life. And, of course, it is food from which smells and tastes evoke many memories fromContinue reading “Let’s all remember like Mexico: Día de los Muertos Part 2”
Let’s all remember like Mexico: Día de los Muertos Part 1
Why Mexico now? In deciding on the country to bake this past weekend, it was clear it needed to be Mexico. Having taught French for many years now, I’m accustomed to being around and hearing all about Día de los Muertos from my department colleagues, i.e. Spanish educators. In fact, I think my French studentsContinue reading “Let’s all remember like Mexico: Día de los Muertos Part 1”