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    You are in: Home / Cookbooks / Staff of Life
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    Staff of Life

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    Just a variation on caramel corn...tastes especially good in the fall with a cup of hot cider..

    Recipe #118625

    An easy to throw together banana bread recipe that uses banana pudding in the mix.Came from Real Simple magazine.

    Recipe #295848

    These classic Scottish bread rolls are so easy to make - with only one kneading required. They are soft with a distinctive floured finish and are excellent for all manner of fillings, but especially bacon or cheese and salad. These baps are quite wide without much height, and they must only be baked for a maximum of 10 minutes in order to maintain their soft texture. Preparation time includes the proving and kneading time. They are best eaten on the day that they are made - they are delicious toasted the next day however.

    Recipe #302697

    3 Reviews |  By 2Bleu

    There is lots of sourdough recipes out there, this one is mine. Hope you enjoy. This makes two round loaves. Time does not include 2 1/2 hours rising time. :)

    Recipe #297588

    Just the shape of this traditional loaf of bread is reminiscent of ploughman's lunches and warm cottage kitchens! A delightfully shaped loaf of bread, which represents all that is rustic and rural in Britain, but especially England. This bread keeps well and makes lovely, if odd shaped sandwiches! Cut the loaf into wedges and serve with freshly churned butter and a hunk of mature Cheddar cheese, maybe with a pickled onion or two. Quintessential British bread at its best. This reminds me of baking days in my grandmothers’ old cottage, sitting in her warm and cosy kitchen; she would have baked this in her wood burning Aga stove, as I sometimes do in the winter when my Godin wood burning stove is working. I often leave the first batch of dough to prove and rise overnight - leave it in a cool but NOT cold place, and then continue shaping and proving it next morning. We used to call this wooden spoon bread when we were little, as you push a wooden spoon down through the two loaves to stick them together before baking! Preparation time includes the proving of the dough - but NOT the overnight method!

    Recipe #303955

    These mini muffins have a mild rum and cinnamon flavor of traditional Bananas Foster. I am posting the recipe as written from The Party Girl Cookbook but you may want to reduce the amount of glaze in half as it makes more than necessary. If you want a strong rum flavor eat them right after they have cooled down. I prefer them the second and third day- when you don't even notice the rum. They are very tender and moist.

    Recipe #249183

    I love William Shatner and cappuccino; what could be better, hehe. These are on several sites, the goldmine again, where there are bunches of other celebrity recipes. I used instant coffee instead of espresso powder cause where I live that's all there is. It works fine.

    Recipe #112673

    Laura Ingalls Wilder's recipe from the Little House on the Prairie cookbook. She wrote in her original recipe, "chocolate frosting adds to the goodness." My children and I agree! This recipe works well with or without the eggs. I tried it both ways--with the eggs gives you a more cake-like texture, without eggs is slightly denser. The results are so similar it was difficult to tell one from the other--wonderful either way!

    Recipe #15463

    These are THE BEST cinnamon rolls! The recipe is from Todd Wilbur's "More Top Secret Recipes." and www.TopSecretRecipes.com. They're oooey, goooey and rich! The dough can easily be prepared in your bread machine, just follow your manufacturer's order of ingredients. I put the ingredients in the night before, and then roll out and bake in the morning. I would like to share the following suggestions by reviewers about the filling "leaking out" during baking: 1) add a few tablespoons flour to the brown sugar/cinnamon mixture 2) using a flour "shaker" or sifter, I lightly dust the margarine with flour before sprinkling with the brown sugar/cinnamon mixture, then again on top of the BS/cinnamon mixture, before rolling up the dough.

    Recipe #76864

    This recipe is very special to me. I made this several years ago as one of my first pastry-making attempts. If you follow the directions this recipe is foolproof. Patience is a must. From Baking with Julia.

    Recipe #55981

    This recipe was originally submitted by Mean Chef (IHHDRO), and I adopted it after he left the site. I prepared this to use with Recipe #64295. This promises us a very tender and flaky crust, and does not disappoint. Adapted from Rose Levy Bernanbaum. Prep time does not include resting dough.

    Recipe #66029

    THIS is from a old cook book and its a rhyming recipe. It's just such a neat recipe I thought other people would enjoy it as much as me. It's a little bland--it may need more nutmeg. From History in the Baking, Minnesota.

    Recipe #123983

    This was from Taste of Home. It is great. if you dont have bisquick try recipe #16813

    Recipe #112669

    When you call the cops, make sure you have these on hand!

    Recipe #26702

    For those who aren't familiar with butter kuchens yes, the filling is suppose to be runny. That's what makes it gooood. There are other butter kuchens out there that have firmer fillings but this is a spoon kuchen or a sopping kuchen. You're suppose to cut a piece of it and then dip it in the goo that's in the bottom of the pan. If you want a firmer filling then simply add another egg to the filling and omit the water. I think it makes it taste too eggy though when you do that.

    Recipe #268290

    Danish pastries are the flakiest and the most buttery of all the sweet rolls. These cinnamon rolls just melt in your mouth.This recipe takes all day to make but the results are really worth it. To make it easier you can complete the recipe through step 26 on one day, and then make the actual rolls the next day. The recipe may seem complicated but it's really not. Most of the time the dough is either resting or rising. For this recipe you'll need a pastry brush and something that will allow you to evenly distribute flour over your work surface. A sifter or a shaker of some type is fine. Also, you must use real butter. It can be salted or unsalted (I use salted) but do not try to substitute margarine. The recipe will not work with margarine. You'll end up with a big mess in your oven if you use margarine. Also, in step #11 where it says to thoroughly flour your work surface, you need to resist the temptation to knead any more flour into the dough. The dough is SUPPOSE to be that wet. Note: If you wish to measure the flour by weight rather than by volume, 3 1/4 cups flour is approximately equal to 14.33 ounces or 406 grams.

    Recipe #269806

    4 Reviews |  By duonyte

    This recipe comes from a Sunset magazine cookbook. It's a great way of using up starter that you would otherwise be dumping when refreshing your starter. Start it before you go to bed, and you'll be ready to go in the morning. Yield is approximate - the size of your eggs, the ambient humidity, the vigor of your starter, the exact size of your pan, will all affect yield.

    Recipe #136074

    Wonderful waffles! The batter improves each day and will keep up to a week (if it lasts that long!) refrigerated. I usually mix the batter at least two days before I plan to use it. I originally got this recipe from the aunt of a dear friend over 15 years ago. They're yummy topped with sliced strawberries, blueberries, and whipped cream! Prep time does not include overnight chill time.

    Recipe #54047

    18 Reviews |  By Marie

    Make up this batter and keep it in the refrigerator for up to 2 weeks to bake as you need muffins. These are excellent and so easy.

    Recipe #66209

    I got this recipe from Cook's Illustrated. I haven't tried it yet - but it looks yummy. Since I haven't made this recipe yet, I am guessing on the cook and prep time.

    Recipe #85820

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