Roasting a whole chicken can be intimidating and frustrating. There are roughly 6,829,293,641 roast chicken recipes out there and I swear I’ve tried about… 34 of them. 33 of them didn’t work and once I found this one, I stopped looking. This Perfect Roast Chicken recipe is the last roast chicken recipe you will ever need.… Read More »
Lavender Cherry Pie, sounds like quite the interesting combination, doesn’t it? I have made soap from my dried lavender but haven’t cooked with it, that is until my mother-in-law started raving about a Lavender Cherry pie she had bought. Since we were (literally) picking cherries as we were talking about this pie, I knew I would have to give it a try.… Read More »
This post contains affiliate links. I may receive a small commission if you purchase from any links.
A refreshing cold drink is always welcome on a warm summer day! Sun-filled summer days always make me crave some delicious Sun Tea. Although it isn’t quite summer, today seemed to be the perfect day to whip up the first batch of the year.… Read More »
Looking for a quick and easy rhubarb dessert?
Look no further! This Rhubarb Bar recipe comes together quickly with only 6 ingredients!… Read More »
Make it a power-packed one!… Read More »
Is there anything more comforting and cozy than a freshly baked loaf of bread, right out of your oven? I personally don’t think so- bread is one of my favorite things to make! During the Bread Making Challenge, I was asked if I have a bread recipe that will work for a beginner, easy and yields great results. Well by golly, I do! Heirloom Buttermilk Bread is simple, yet delicious!
My husbands grandma gave this recipe to me years ago and it’s my favorite by far. It is very tried and true and I guarantee it will yield beautiful results every time. I have made this recipe many, many times and I know Grandma still makes this bread every single week.
Heirloom Buttermilk Bread is a traditional, comforting recipe that will fill your home with the irresistible fragrance of warm, fresh baked bread! Your family will thank you, in fact- invite some friends over and show off this deliciousness! Or hoard it all for yourself… I don’t judge.
Bonus: it comes together very quickly- not a lot of kneading or rising time needed for this tried-and-true recipe!
Sad to say… there is one issue with Heirloom Buttermilk Bread.. there is no “stop eating” button. It’s way too easy to plow through a whole loaf without even realizing what is going on. Good thing this recipe makes two loaves :).
First of all, sift flour if desired. I try to do this every time. My grandma once told me the statistic on the average amount of bugs in flour and ever since then, I sift :). I do think it also leads to fluffier baked goodsand I get my flour in 50 lb sacks so I think it maybe gets condensed more (or it could all be in my head)… Either way, I take the time to do it but it definitely isn’t necessary.
Combine 3 cups of the flour, the sugar, yeast and salt. Add warmed milk, water, oil and mix on low for 2 minutes.
Add enough remaining flour to make a soft dough.
Knead, add flour as necessary until smooth and elastic. I typically knead with my Kitchenaid Mixer on low for about 5 minutes, then finish up by hand.
Cover and let rest for 10 minutes. Divide dough, shape and place in greased pans.
Cover and let rise for 30-45 minutes.
Bake at 350ºF for 30-35 minutes.
Remove from pans, brush with butter (if desired) and cool.
Heirloom Buttermilk Bread
- 6-6 1/2 cups flour
- 3 tbsp. sugar
- 2 packages (4 1/2 tsp) rapid rise yeast
- 1 tsp salt
- 1 cup buttermilk (regular milk can be substituted as well)
- 1 cup water
- 1/3 c oil
- 2 tbsp. melted butter (if desired)
Combine 3 cups flour, sugar, yeast and salt. Heat milk, water, and oil to 125ºF-130ºF in microwave. Stir into dry ingredients. Beat on low 2 minutes.
Stir in enough remaining flour to make a soft dough. Knead, add flour as necessary until smooth and elastic. Hint: I use my Kitchen Aid mixer to knead (on low) for 5 minutes, then I finish up by hand.
Cover and let rest 10 minutes. Divide dough in half and shape. Place in greased pans. Cover and let rise 30-45 minutes.
Bake at 350ºF 30-35 minutes. Remove from pan. Brush with butter (if desired). Cool.
Yields 2 loaves.
Who doesn’t love the smell of homemade bread?! Such a comforting, delicious aroma that makes your house smell absolutely amazing!… Read More »
For my husbands birthday this year, I asked what kind of cake he wanted. “Dairy Queen” was his response. Being the
cheap-ass awesome wife that I am, I knew I would make his cake rather than buy one. Right away I go to Pinterest for ideas and stumble upon this recipe from Fabulessly Frugal.… Read More »
Rhubarb season is always so much fun, one of the first crops of the year in Wisconsin. Rhubarb has such a unique tart flavor that pairs so well with sweet in desserts, jams, fruit toppings, etc. Mike is not a fan of rhubarb however and threatens to mow over the bushes every single year. No worries, he knows better :). For a few years I didn’t make much with our rhubarb because I knew I’d be the only one eating it and with my sweet tooth, its never a good idea to make a dessert (or anything) just for me. It will only be a couple days before I’ve devoured the whole thing!
Thankfully our boys have acquired the taste for rhubarb so I’m able to make recipes again!
William and I picked quite a load of they yummy vegetable (really-its a vegetable!) a couple of days ago. I made some delicious jam yesterday (recipe to come soon!) and this morning I decided to try out this muffin recipe.
It is absolutely mouthwatering. So incredibly light, fluffy, and moist. The perfect amount of tartness from the rhubarb and not too sweet. Heavenly indeed. Bonus: very easy to whip up as well! I had these in the oven in no time!
I enjoyed them, peacefully, (boys were inside fighting- I mentally blocked them out) on the deck with a nice cup of coffee this morning. A perfect start to a gorgeous spring day!
- 2 cups flour
- 3/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain yogurt
- 8 tbsp. butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups diced rhubarb
- 3 tbsp. granulated sugar
- 1/2 tsp ground cinnamon
Preheat oven to 400ºF. Prepare 12-cup muffin tin with cupcake liners.
Mix together the flour, sugar, baking powder, cinnamon, soda, and salt.
In a separate bowl, mix the yogurt, butter, eggs, and vanilla until thoroughly combined. This is essential as you do not want to overmix when you add wet and dry together.
Add the wet ingredients to the dry and combine only until just incorporated. The key to fluffy muffins is to not overmix!
Fold in rhubarb.
Scoop batter into prepared muffin tins, be sure to mound the batter above the height of the cupcake liners. You may need to push the batter into the sides of the cups as this batter is thick.
Mix the cinnamon and sugar for the topping and sprinkle evenly over the batter.
Bake for 18-20 minutes or until toothpick comes out clean.
Cool for 5-10 minutes before removing from cupcake pan. These are best when eaten warm!
Is there anything more comforting than a delicious warm bowl of soup on a cool, rainy evening? What is even better is this Crockpot Lentil Soup practically makes itself all day long while you are at work or busy at home.… Read More »