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This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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Frozen dough and butterscotch pudding mix to get the job done much more quickly. The pudding mix, nuts, cinnamon sugar and butter make a gooey pullapart bread everyone will want to get their hands on.
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Blonde brownies are dotted with butterscotch chips to make these chewy bars extra delicious.
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Banana bread with walnuts and dark chocolate chunks is easy to prepare in the bread machine and makes a tasty quick bread.
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Packed with whole wheat flour, bran, and germ, this brown bread moistened with buttermilk is a whole grain version of Irish soda bread.
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Warm cake topped with melting ice cream is a traditional endnote to a special occasion. And every spoonful (with a bit of chocolate and a bit of vanilla, a little cold and a little heat) is pure romance.
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Homemade cinnamon and vanilla pudding, similar to the Salvadorian version, is a quick and easy dessert for any occasion.
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Whole wheat bread is dipped in a Parmesan cheese custard and pan-fried until golden in this quick and easy savory take on French toast.
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Traditional New England Anandama bread, a dark yeast bread made with flour, cornmeal, and molasses.
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This recipe uses gluten-free all-purpose flour and xanthan gum to offer a tasty and moist gluten-free pumpkin bread with walnuts.
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Silky chocolate pudding is amazing on its own, but when used in the smores desserts found in this cookbook, you have a new degree of delicious.
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