Skip to main content

Popular posts from this blog

7 Uses of Your Leftover Bread

This post was originally published on March 14, 2013. Most of us always have bread in the house and whether it's home-baked or store-bought, we seem to keep getting leftover bread. Have you ever caught yourself staring at a stale bread that you can't afford to throw away? Leftover bread can be used. Here are what I find the best suggestions to convert them into something new and delicious.   Note:  This post contains affiliate links. I may earn a small commission if you make a purchase. _____ Bake it one more time                                                                                                                                 ...
Read more

Modern Pudding Recipes Cooked the Old-Fashioned Way

With all the  types of pudding from the 14th-century British porridge and the English meat-based favorite of the 17th century, down to the cake-like version of the 18th era, and the famous American custard form of the present-day; any of your pudding masterpieces were born from these traditions. Growing up, I thought there is only the old bread variety that my mother would soak in milk. So it was all like getting batter pudding every time but just more on the sweeter side. With modern versions today like that which resembles a jelly-like texture, it's no wonder why puddings are among a favorite delicacy the world loves. What do you think of these two modern pudding recipes cooked the old-fashioned way? Fruit-Cocktail Pudding Ingredients 5 cups of bread torn into pieces 2 cups of sugar 1 cup butter (not margarine) 1 teaspoon ground cinnamon (optional) 8 eggs, slightly beaten 2 cans fruit cocktail (or fresh fruits) chopped nuts (optional) Whipped cream (optional) Directions In a mix...
Post a Comment
Read more

8 Gluten-Free Flour to Replace Gluten in Your Recipes

Gluten is a compound of proteins commonly found in wheat and other related grains that work as a binder in food. It is the reason for that "stretchy" effect that's so appetizing to look in your pizza dough. To cut it short, gluten is responsible for the chewiness of baked goods. You've probably spotted organic flours or that which says "gluten-free" while shopping for grocery items, but you may not have given attention. As it turns out, you should have been using this flour option not only as a great flour substitute but also for health reasons.  Choosing gluten-free flour doesn't mean staying away from your flour-filled goodies. Rather, it is a matter of figuring out what best replaces gluten in your recipes. This is ideal for people who are allergic to gluten. Alternative flours, also have high amounts of protein, vitamins, minerals, and fiber than white and wheat flours. This increases the food's nutritional value in the flour while adding new...
Read more