Tags » KAF

Carrot soup and Italian dumplings

In the face of our third snow storm this month (hello, Iowa spring!), I decided what I needed was soup. I’ve got kind of a thing… 394 more words

KAF

Waffles and banana bread - two old favorites

Wednesday night, Husband and I had King Arthur Flour’s classic buttermilk waffles for supper. And last night, I made banana bread, a family favorite, for dessert. 624 more words

KAF

The most gorgeous bread in the history of mankind

The only recipe in The Baker’s Companion I don’t plan to make is the one for sourdough starter, since I already have one. My starter is about nine years old. 672 more words

KAF

Feeling French: clafouti

Despite the fancy name, The Baker’s Companion‘s pear-ginger clafouti made a very simple (and delicious) Thursday night supper.

Though I’ve never made clafouti before, this… 239 more words

KAF

Pillowy pizza

One thing I like about King Arthur Flour is that they get that so much about food and baking is nostalgic. Frequently in The Baker’s Companion, they talk about the history of certain baked goods, especially going on about special treats of a New England childhood. 393 more words

KAF

Easter, rolls, and the piecrust problem

Easter was a very busy weekend for us. Saturday morning was spent at church, doing rehearsal for an Easter skit that Husband was in, practice for the choir (which I was in), and a spoken word performance I did. 980 more words

KAF

Sticky delicious brownies

When you say “brownies,” I think of my dad’s buttermilk brownies. Rich, sour, chocolatey, not too sweet. But of the two brownie recipes KAF printed in the book, neither have buttermilk. 489 more words

KAF