Comte Cheese Spoon Breads with Roasted Pepper Raisin Jam
Made in individual muffin cups, these spoon breads are cheesy, creamy and delicious, especially when served with Roasted Pepper Raisin Jam.
We are crazy for figs, and it has become potluck tradition to make this every year.
Paisley’s Whipping Cream Biscuits
Dry ingredients first. Make a well and add the whipping cream. Fold with wooden spoon until ingredients are together. (don’t over mix) Drop dough in a…
Paisley’s Wild Blueberry Scones
Pour the flour into a large mixing bowl. Scoop out a well in the center. Pour in the whipping cream. Fold with wooden spoon until…
Maple Sticky Buns
No yeast is required to make these walnut-studded maple breakfast buns with the heady flavor of cinnamon.
Equal parts of butter mayonnaise and cheese. Mix together in a spread. Spread on any bread (I use french or sour dough). Place on cookie…
Cinnamon French Toast with Pomegranate Apple Compote
Compote: Heat pomegranate juice in a small saucepan over medium heat until it simmers. Turn off heat; add sliced vanilla bean and dried cherries. Let…
Gluten-Free Buttermilk Corncakes
Stoneground cornmeal is key to these flavorful puffs. A fleck of black pepper gives them the right bite.
Basic Pie Dough (All-Butter Version)
This all-butter crust is unrivaled in terms of flavor. It’s also quite flaky, despite having no shortening. The secret is to work with very cold butter.
Basic Pie Dough (Shortening-and–Butter Version)
Why use shortening in a piecrust? The general thinking is that shortening aids in creating flakiness, while butter imparts flavor. This recipe creates a crust that is just that—full of tender flakes and rich in flavor.
Fresh Dill Feta Quick Bread
This fragrant dough comes together easily. Stone ground whole-wheat flour, mixed in equal parts with unbleached white, gives the crumb a nice texture.