apple snickerdoodle bread


just in time for fall weather. the smell is fabulous! i have an apple tree, so time to pick and bake.

apple snickerdoodle bread


Copycat Red Lobster Cheddar Bay Biscuits in 20 Minutes

 Copycat Red Lobster Cheddar Bay Biscuits in 20 Minutes

i LOVE these and can eat my weight in them!
makes approximately 18 biscuits
2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp granulated sugar
1 Tbsp garlic powder
¾ teaspoon kosher salt, divided
1 ½ sticks (¾ cup) unsalted butter (divided)
1 cup whole milk
1 (8 oz) package shredded mild cheddar cheese
½ teaspoon dried parsley

Preheat oven to 450°F.  Line a baking sheet with parchment paper.  Add 1 stick (½ cup) of butter to a small microwave safe mixing bowl.  Microwave for 30 seconds or until butter is melted.  Set aside.

In a large mixing bowl combine flour, baking powder, sugar, garlic and ½ tsp salt.  Whisk until well combined.  Add melted butter and milk and whisk just until flour is all wet, do not over mix.  Add cheese and fold in with a spoon.

Drop heaping spoonfuls onto baking sheet.  Bake for 10-12 minutes, until biscuits are golden brown.

Meanwhile melt remaining ½ stick (¼ cup) of butter in small mixing bowl.  Microwave for 30 seconds or until butter is melted.  Add ¼ teaspoon salt and parsley.  Stir with pastry brush.

Remove biscuits from oven, brush with melted butter mixture.  Serve and enjoy!

Recipe developed by Donna Elick – The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Crusty Rustic Bread


Crusty Bread

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Easy 100% Whole Wheat Bread in 90 Minutes



This is a great recipe for beginners and experts alike.  It is *almost* foolproof.  But, just to make sure you know what you’re doing, we have a picture tutorial on the process of making 100% whole wheat bread.  Explaining bread making in written words is challenging, so please bear with our long post.


Tin Can Sandwich Bread


Dough/Bread machine
1 cup warm water
1 tablespoon olive oil
1 egg, slightly beaten
salt to taste
1/4 cup finely minced sun-dried tomato
1/3 cup finely grated Parmesan cheese
1 cup whole wheat flour
2 cups all purpose flour
1 package (or 1 tablespoon) yeast

Mix all ingredients to create dough
Spray insides of two tall tomato-juice-size cans
Divide dough and place in cans
Cover cans and let rise for an hour
Place cans in cold oven
Turn oven on to 400 degrees and allow bread to heat inside oven for 15 minutes
After 15 minutes, turn oven down to 350
Let bake for 15 more minutes at 350
Let cool and enjoy!Image






When I first started prepping, one of the first things I started to store were buckets of wheat given that they are relatively cheap and have a shelf life of 30+ years.

Overall it’s a fantastic storage food – especially if you like baking bread like I do.

The only problem that I found though was with yeast.

Although you can store your wheat for 30+ years, yeast’s shelf life will only last about a year before it starts to die off and become ineffective. And unless you enjoy eating unleavened Matzah bread, you’ll be forced to eat a lot of bread bricks during a SHTF situation.

This realization led me on a journey to find out how to make homemade yeast. For years I had looked around but could never figure it out until I stumbled upon an awesome blog called In it, the author (I believe her name is Wao) learned how to make natural yeast while over in Japan.

These last couple of weeks I’ve been playing around with making natural yeast and have had some great success which I hope to share with you.


In this article, I go into detail on how you can make your own homemade yeast using common foods found in your home or in the wild.




2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
2 tablespoons butter
1 egg

Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader. If thick add more water.
Let it rise double and cut into 16 equal parts.
Baking tray lined with baking paper and cut the ears with scissors.
Then, the eyes can be put, such as pepper grains.

Bake at 375° for about 10 minutes or until golden brown.

Recipe: Buttermilk Cheddar Biscuits with Fermented Jalapenos

Recipe: Buttermilk Cheddar Biscuits with Fermented Jalapenos

It’s been a cold, grey weekend.  You know the kind of weather – gloomy enough that you never fully feel warm yet warm enough that it isn’t quite cozy weather.  It’s just kind of dank, dark and droopy.  It’s that kind of weather.

Last night we decided to watch movies, curl up with a blanket and make a big pot of chili.  I’m a giant fan of having some form of bread to dip into chili and last night we made these awesome biscuits:

We fermented jalapeno peppers in the summer (similar to this recipe but stopped short of blending and adding vinegar for hot sauce) and use them for everything from regular cooking to these cookies.  They are a pleasant combination of hot, sour and savory.

We also used rendered beef fat for this recipe.  It’s similar to lard (which is from a pig) and can be used in the place of butter for many things (although it’s smoking point is much higher so it can be used in higher-heat cooking).  It’s consistency is slightly thicker than butter and it’s a great alternative to commercially produced lard and vegetable shortening.

It’s biggest downside is that it can be hard to find: an old-fashioned butcher store (like Sausage Partners, where we got ours).  You’ll have to ask if they have it (it’s rarely on display) and you could replace it with lard or duck fat.  If you’re really stuck, you could also buy duck breasts for a wonderful meal and use the rendered fat (like in this recipe) for the biscuits.

Lastly, these are really easy to make.  The biggest secret to biscuits is to touch them as little as possible and prevent the fats from melting with the heat of your hands.  The real magic of biscuits occurs when ‘clumps’ of butter and fat remain in the dough (as opposed to a smooth dough like you would make for bread).  The two ‘secrets’ I use to do this are: working with cold fat and grating it when necessary.  I explain how to do this in the recipe below.


  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 tablespoons frozen butter
  • 2 tablespoons rendered fat (cold is best)
  • 1 tablespoon molasses
  • 1-2 tablespoons fermented hot peppers (more or less as you like).  Include a small bit of brine as well.
  • 0.25 cups of old cheddar grated super fine (I used my microplane which continues to be my favorite kitchen gadget for more than 2 years)
  • 1 cup buttermilk, chilled


  1. Preheat your oven to 450.
  2. Toss the dry ingredients (they are the first 4) in a large mixing bowl.
  3. Grate the butter into the flour (you can use a large cheese grated like we do with pie but I prefer the microplane).
  4. Stir the mixture with the handle of a spoon (this prevents your hands from melting the butter) so that all of the small pieces of butter are individually coated in flour.
  5. Chop your fat fine (grating didn’t work for me but it was easy to create small ‘pebbles’ with a knife).
  6. Stir the fat with the handle of a spoon into the mixture and coat with flout.
  7. Add molasses, stir to incorporate.
  8. Chop your fermented peppers, stir to incorporate.
  9. Add the cheese, use the handle of your spoon to stir and incorporate.
  10. Create a ‘well’ in the center of the mixture, pour in the buttermilk.  Stir with the spoon to incorporate until it won’t come together any further.  It will be sticky and not completely incorporated.
  11. Rinse your hands with very cold water for about 30 seconds.  This will help cool them (you could also use a glove but you won’t be touching the dough that much.
  12. Dump the dough onto a floured surface and fold it onto itself (incorporating any stubborn bits into the fold) 5-6 times.  It should be a sticky dough at this point.
  13. Roll the dough into a 1-inch thickness.  Cut 2-inch biscuits from the dough (I used a hearty wineglass to do so).
  14. Place each biscuit on a cookie sheet and ensure each biscuit just touches the one next to them (they won’t stick together).
  15. You can reassemble the excess dough and make extra biscuits from it but they won’t be as flaky as the ones that have been worked less – so know which ones came from the scraps and use them for testing the ‘doneness’ as they cook.
  16. If you wanted to increase the fermented flavor, you could glaze the biscuits with brine at this point.
  17. Place in the oven.  They should turn golden and be cooked throughout in 15 minutes.  I tested in 12, separated them and could see the sides were still a bit doughy.  I left them separated and they finished cooking 4 minutes later.

Who’s making biscuits tonight?