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Martha Stewart's Pumpkin Seed Brittle by Martha Stewart. After you’ve carved your pumpkins, don’t discard the pumpkin seeds. Clean them and turn them into a sweet and crunchy brittle for snacking.
Pumpkin spice season begins mid-August and continues all the way through the holidays, and while there are tons of sweet and savory pumpkin recipes to try during that time, this soft, lightly ...
Martha Stewart No dessert quite says “all-American” like a golden brown, perfectly flaky, double-crust apple pie. In fact, even though I enjoy all kinds of desserts, I think I prefer a slice ...
Brush the loaf with the egg-water wash. Bake for 50 minutes, or until the bottom of the loaf sounds hollow when tapped. Turn the bread out of the pan and onto a rack. Serve warm or at room temperature. Recipe courtesy of The Beekman 1802 Heirloom Cookbook by Dr. Brent Ridge and Josh Kilmer-Purcell with Sandy Gluck/Sterling Epicure, 2011.
While pumpkin ascends the ranks to one of the top flavors of the season, marshmallow holds its position, leaving the s’mores of summer for the hot cocoas of the colder temperatures.
The recipe calls for all the typical ingredients, including onions, celery, sage, and two loaves of stale white bread. However, Martha Stewart also recommends adding optional ingredients like ...
The classic pie gets an extra kick.
4. French Toast. Slightly stale bread is perfect for French toast. It soaks up the eggy custard without falling apart or turning to mush. Whisk together eggs, milk, a splash of vanilla, and a ...
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