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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 ...
A special guest shows Martha the right way to roll, pull and stretch the dough to create this delicious apple strudel. Sweet and tender golden delicious apples mingle with cinnamon, raisins, and ...
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Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Banana bread recipes emerged in cookbooks across North America when baking powder became available in grocery stores in the 1930s. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas.
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Anadama bread – traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. Banana bread – first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s; appeared in Pillsbury 's 1933 Balanced Recipes cookbook.
Heat the oven to 450 degrees. Line a baking sheet with parchment paper.?3 In a large bowl, using a rubber spatula, stir the sour cream with the rum.