A plain, yet flavorful quick bread made with sourdough starter. I found the recipe printed in the Houston Chronicle years ago. To give the bread a kick, you can add fruits and nuts of your choice. This bread feezes well.
Courtesy of Andreas Viestad via the Pocatello newspaper. This apple dessert is a traditional dish both Norway and Denmark lay claim to, Viestad says. "How it got its name is easy to understand: It consists of layers of applesauce and sweet cinnamon-scented bread crumbs, veiled with whipped cream." Note: If your applesauce is very sweet, reduce the sugar for the bread crumbs.
This recipe was printed in the Toronto Star way back in 1990 and was featured in an article about The Elmwood Bed and Breakfast in Charlottetown, P.E.I. My family likes cake anytime and this recipe appeals to me in that it is made with easily obtainable ingredients, is not too sweet and can be enjoyed for breakfast or with a cup of coffee during the day.
I came across this recipe recently when looking for apricot recipes. I haven't make it yet but it sounds delicious and will be making it before apricot season is over. Recipe source: local newspaper which was adapted from Four-Star Desserts.
I came across this recipe while looking for apricot recipes. Although I haven't made it I am hoping to make it before the too-short apricot season ends. Chillng dough time (1 hour) is included in prep time. Recipe source: local newspaper
This is a recipe from the Los Angeles Times by Russ Parsons. I saw this while flipping through the Food section at the airport and It caught my eye because my husband absolutely loves artichoke dip and I thought I might try something a little different. This is definitely fancier, but very good.