We like it either way – fresh and warm, right from the oven and the next day, toasted and generously buttered. It’s not even close to a store-bought raisin bread, but much more flavorful.
If you like sour cream and ice cream, you are certainly going to love this. Good quality of the sour cream really matters. The sauce is great with almost any ice cream or fresh fruit.
What a wonderful way to get rid of these brown spotted bananas. And it’s a lot easier than baking banana bread and tastes superb. The recipe is coming from Alice Medrich’s “Pure Dessert”
These are paper thin, almost translucent and very delicious French-Russian style pancakes. The recipe calls for baking powder and this is very unusual for this type of pancakes. But it doesn’t make them puffy and thick. They are both delicate… Continue reading →
It looks impressive and might seem like difficult to make. But there’s nothing complex in the shaping of this bread. Besides, the handling of the yeast dough is always calming and nerve soothing experience.
These can be served as an appetizer or as an accompaniment to a salad. I like them warm from the oven with a tomato or roasted peppers pureed soup.
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