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On well-floured surface, roll out half of dough at a time into 10-by-8-inch rectangle. With pastry wheel or knife, cut into 2-inch squares. Place 1/2 inch apart on ungreased cookie sheets.
Bacon Jam. Making jam doesn't always involve cooking down seasonal fruit. Sometimes it involves caramelizing onions and shallots in bacon fat, maple syrup, and brown sugar for a sweet and savory ...
Buckeyes started as a kitchen mistake in the 1960s. Now the treat and its flavors are synonymous with our state. Columbus author dips into the history of Ohio's famous buckeye candy with new book
It is common for Ohioans to make buckeyes at home, but they are also available in mail-order catalogs and candy shops. [1] [2] [3] The dessert is not known prior to the 1960s or 1970s, originally being prepared by home cooks in their kitchens. One recipe included butter, crunchy or creamy peanut butter, powdered sugar, and chocolate chips.
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. [1]
To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.
Know better, bake better!
Roasted Potatoes. When it comes to versatile sides, it’s difficult to beat classic roasted potatoes.They complete practically any main they’re served alongside! In this recipe, the humble ...
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