From Martha Stewart’s site. This pie dough is used in the Apple Crostata recipe
This is a quick and easy recipe to make biscuits like you’d find at some nation-wide chain seafood and american food restaurants.
A great recipe for an artisan style bread with rosemary.
This recipe looks so simple, and looks so NOMMY! It originally came from “Cooking with Julia” and was posted at foodbuzz. This will be my first foray into baking something more complex than drop biscuits, cake or cookies. This looks easy enough that I’m sure it will turn out!
“Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter-cake, pound-cake, Madeira cake or genoise sponge.”
I haven’t made this recipe yet, but I love roti so I’m cataloging it here.
Beer and rye complement each other well in this robust light bread, each bringing out the unique flavors of the other. Be sure to use a quality beer to ensure a good result.
To toast pecans, preheat oven to 325 degrees. Spread pecans in a single layer on an ungreased baking sheet and bake, stirring occasionally, until they are fragrant and toasted, about 10 minutes. Remove from oven, let cool, coarsely chop, and reserve.