Category Archives: bread

Karl’s Cinnamon Sugar Buns

Over the last few years, I have perfected my biscuit recipe. While I usually simply make biscuits, sometimes I use the dough for other purposes.  Today, I was craving my mother’s sweet rolls.

Karl’s Cinnamon Sugar Buns

Karl’s Cinnamon Sugar Buns

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Claudia’s Sweet Rolls

Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes.  These were all written to fit on a 3×5 card, written to remind her about how to make the dish. As a result, they are often hard for anyone else to “unpack” the sometimes cryptic instructions. Continue reading

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Karl’s  Red, White and Blueberry Biscuits

It is the Fourth of July, so I decided to do something a little patriotic. Red jam, white flour and dried blueberries seemed just the ticket for a holiday breakfast.

Karl’s  Red, White and Blueberry Biscuits

Karl’s  Red, White and Blueberry Biscuits

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Karl’s Avocado Toast

Several weeks ago, this dish was all the rage because Australian millionaire Tim Gurner suggested that it was the reason that young people couldn’t afford to buy a house. While I will admit that the price of avocados has gone up since I was that age, it is still not that expensive if you go to an ethnic store.  You can sometimes find them for $1 apiece at Marina Grocery—as opposed to $2.50 at Safeway.

Karl’s Avocado Toast

Karl’s Avocado Toast

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Karl’s  Cal-South American Empanadas

I am barbecuing Argentinean beef and I wanted some kind of starchy side dish. Although it is from the other end of the South American continent, I suggested Venezuelan arapas—basically a thick corn pancake—but for some reason Jan said “No.” She was more amenable to empanadas—stuffed pocket bread.

Karl’s  Cal-South American Empanadas

Karl’s Cal-South American Empanadas

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Karl’s Blueberry Scones

The last time I made blueberry scones Eilene did not like them. I had thought she simply did not like hot, cooked fruit. In talking to her, I found out that what she did not like was the soggy bread around the fruit. Using dried fruit was the solution.

Karl’s Blueberry Scones

Karl’s Blueberry Scones

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Karl’s Corn Crackers with Chili Pepper Salt

Jan was visiting her graduate friends in Santa Barbara last weekend. She brought me back some chili salt. She suggested that using it to top corn meal crackers would be something to do.

Karl’s Corn Crackers with Chili Pepper Salt

Karl’s Corn Crackers with Chili Pepper Salt
and (on right) Flor de Sel

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Karl’s Cumin Water Crackers

To go with the red lentil soup I was making for Jan’s friend, Jan asked me to make crackers. Her friend is allergic to dairy, so I could not make my usual butter crackers. I decided to change the spicing of my water crackers to match the soup by adding cumin.

Karl’s Cumin Water Crackers

Karl’s Cumin Water Crackers

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Karl’s Fry Bread

Jan had requested meatloaf for dinner and I wanted a bread-like side dish to go with it. Jan has problems with digesting fats and she generally avoids white flour breads. Knowing that Jan would probably eat only a bite or two of this bread—Jan would be happy with just the salad and the meat—freed me to make it how I would really like it to be.

Karl’s Fry Bread

Karl’s Fry Bread (on the left)

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Karl’s Sichuan Pepper Crackers

It is just Jan and me for a Saturday night. Eilene is off at a party, so Jan asked for something with mushrooms, like mushroom soup—something Eilene does not like. Soup calls for a salad and crackers.

Karl’s Sichuan Pepper Crackers

Karl’s Sichuan Pepper Crackers

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Filed under bread, California Fusion, Side Dishes, Vegetarian