I took an informal poll recently of a few friends and family members gathered around the table. The results surprised me. So I'm putting the question to you a bit more guardedly. My expectations are lowered, but still I have to ask -
When you were a kid, were you pretty sure you could fly if you just ran fast enough or really, really tried?
Continue reading "Party Snacks for Super Heroes" »

Everybody's mama has a recipe for biscuits. Here's mine. Like I said on Tuesday, this one adds a bit of light whole wheat flour without making them taste at all good for you, plus there's much less fat than a lot of recipes out there. So, this is now a semi-weekly treat rather than a semi-yearly one. There is no better vehicle for good jam than a soft biscuit fresh from the oven.
Continue reading "Buttermilk Biscuits" »

Today's tip comes via Southern Biscuits
by Nathalie Dupree and Cynthia Graubert with some minor whole grain modifications by me.
To make your own light, semi-whole-wheat self-rising flour:
Whisk together 1/2 cup white whole wheat flour, 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder.
Continue reading "Your Tuesday Tip: Self-Rising Flour" »

I'm going to tell you right now, this cookbook
is not for all of you. What I think makes it noteworthy is its very existence. Good Housekeeping published a vegan cookbook last year. The vegans have arrived. We have the Good Housekeeping Seal of Approval.
Continue reading "Carrot Cake Muffins and Good Housekeeping's Simple Vegan!" »