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Pão de Ló - Portuguese Sponge Cake by Sofia ReinoI have always loved this recipe, especially when one is able to cook in in such a way that the middle part is still wet. I have always been afraid of making this recipe as I am not the best at baking. But amazingly enough it came out perfect and I am very proud of myself. |
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Classic French Bread Recipe by Julia Ann SoudersA small loaf of crusty Classic French Bread to go with summer salads and winter hearty soups. It can be made easily without a mixer or food processor and does not take exceeding long time. Enjoy some tonight. Recipe adapted from Cooking Light Annual Recipes 1999, p.35. 2007-2014 Netta Belle's Choice cookbookinabox "Reg. U.S.… |
1 vote
9714 views
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Lemon-Cranberry Biscotti by J. Gino GenovesiThe biscotti had its origin in Roman times They are a dry, crunchy cookie that contains no fat and quite nourishing. .A food with sustenance and carried by the Roman Legions into battle; perhaps this action help fuel the expansion of the Roman Empire since they were so light and easy to carry into battle. The biscotti became… |
1 vote
5212 views
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Rosemary Focaccia by Shawnna and Davide BusettiFocaccia is a flat oven baked bread. It is often brushed with olive oil, then topped with an herb such as rosemary. Many attribute its origins to Genova. Focaccia is a popular snack, but also a delicious paired with a rich seafood stew to complete a meal. Many of the tastiest breads need a starter dough or require a really long time… |
1 vote
3818 views
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Chocolate Genoise by Navaneetham KrishnanLight, crumbly and melt in the mouth cake. |
1 vote
3152 views
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Garlic Butter Breadsticks by Culinary EnvyThese irresistible and simple Garlic Butter Breadsticks are so light, airy, and crispy, you’ll make them over and over again! |
1 vote
1400 views
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Cinnamonroll gourmet style by branna(makes abt 12 large or 15 small rolls) : |
1 vote
2631 views
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