Tasty Biscuit

Category: Baking

  • Tarte tatin

    The original recipe comes from “Fine Cooking”, the October/November 1994 edition. Steven Payne made it for us which was quite nice. The original called for a light butter shell, which was then changed by a recipe that Michelle likes. No spices were in the original.

  • Sables au Citron

    A quick and very tasty recipe. This is also really nice since it can be frozen and baked at a later day.

  • Cardamom Cinnamon Rolls

    Tasty and not a crazy amount of work. Works well for brunches. Based off of a Paupered Chef recipe.

  • Tartine Country Bread

    This is a very, very tasty bread recipe. I am addicted to the loaves at Tartine itself. The nice thing about this recipe is that it does not involve kneading, so it is low-stress. I consider this a work in progress and will put my reactions in the comments section.

  • Cinnamon Bread

    My mom used to make cinnamon bread when I was a little kid. We had a salamander in that house which made rising dough a cinch. We moved when I was 10 and that was the end of the cinnamon bread. Here is my first attempt at recreating it.

  • bagels!

    I have been meaning to try this recipe for over a year now. Why this necessitates having a kid, I’m not sure. Now I have less time. Thank goodness for mother-in-law’s!

  • Ethiopean Honey-Spice bread

    This is a standard bread recipe for me. I have been mucking about with it for the last year or so. I don’t think I *have it* just yet, but this entry is a good work in progress.

  • Jacked up Banana bread

    A simple banana bread recipe, with a twist. This is adapted from a Smitten Kitchen recipe. The original is a one-bowl kind of operation. Since I have a mixer and am lazy, I prefer to do it in the mixer and be a little more complex.

  • NY Times Chocolate Chip Cookie aka: Crack Cookies

    Why haven’t I posted this earlier? This is a popular recipe. My friend Shana told me about it, and I have heard raves and wows from all sorts of other cooks. The magical part is in the chocolate and salt pairing. Without the salt, it would be overly sweet. With the salt. Oh my. We…

  • Almond Biscotti (Carolyn’s)

    This is a version based on one from my cousin Carolyn. She has gotten many rave reviews of them and are the center of the party when she brings them. I think she does some different things to hers, since I did not have the same tasty results. This is a work in progress recipe.