Tag Archives: bread

Karl’s American Biscuits

For some reason, I have never made biscuits from scratch.  I frequently make scones for breakfast, but I have always depended on Bisquick for biscuits. Part of the reason for this is that I really did not understand the difference between the two. While I was making biscuits for biscuits and gravy, I discovered that they are easy and, by themselves, the are a delicious and versatile bread.

Karl’s American Biscuits

Karl’s American Biscuits

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Karl’s Buttermilk Cornbread

Adapted from a Foodie with Family recipe

My sister, Karen, is visiting for Christmas so on the first dinner I am making ham and beans. Ham and beans calls out for corn bread.

Karl’s Buttermilk Cornbread

Karl’s Buttermilk Cornbread

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Karl’s Scottish Oatcakes

I had leftover lamb fat from making Scotch broth. I decided that oak cakes would be a good compliment to this stew. I use only a pinch of salt, because I am on a low salt diet. You may use as much as a quarter teaspoon. How much fat you may use is also a personal choice, you may use as little as one tablespoon. It is also not really necessary to brush them with fat, as I did, a Pam-ed baking sheet will work as well.

Karl’s Scottish Oatcakes

Karl’s Scottish Oatcakes

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Karl’s Guinness Beer Bread II

Jan wanted my Karl’s Guinness Beer Bread as her carbs for dinner tonight. Looking at the recipe I posted in December I realized I had made a significant change since that time. I found that instead of white sugar my orange infused sugar makes this bread even better. With the strong beer flavor you do not taste “orange,” but the orange zest in the sugar adds a depth that is nonpareil.

Karl’s Guinness Beer Bread II

Karl’s Guinness Beer Bread II

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Karl’s Cinnamon Scone Pinwheels

I have recently been making excellent scones, but why leave it at excellent? My mother, Claudia, used to make raised dough cinnamon pinwheels. These were heavy, sweet and sticky, and took hours to make. Could I make a lighter, slightly less sweet cinnamon pinwheel that I could make in much less time?

Karl’s Cinnamon Scone Pinwheels

Karl’s Cinnamon Scone Pinwheels

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Karl’s Fat Free Banana Bread (and a higher fat option)

Adapted from Joy of Cooking

When Jan had her gall bladder removed while we were in China (a long and scary story), one of the results was that she was not able to digest fat normally. Too much fat in a meal would leave her feeling sick for the rest of the day or give her a very bad night.  It has gotten better over the last 25 years, but I still cook with much less fat or oil than the normal American diet.

Karl’s Fat Free Banana Bread (and a higher fat option)

Karl’s Fat Free Banana Bread (and a higher fat option)

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Karl’s Banana Beer Bread

After last Sunday’s meal, the question remained about what to do with the Voodoo beer. This was an undrinkable concoction that tasted of peanuts, chocolate and an unfortunate and overpowering taste of banana. Jan suggested that it would make good banana beer bread. I have adapted my Guinness Beer Bread to include these new ingredients.

Karl's Banana Beer Bread

Karl’s Banana Beer Bread

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Karl’s Doro Wot (Ethiopian Red Chicken Stew) with Authentic Injera

If you have ever been to an Ethiopian restaurant the beautiful tray covered with the large, sour pancake dotted with brightly colored stews is a delight to see and even more to taste.  It makes you want to try to do this yourself. While many of the Ethiopian dishes appear to be simple, with only a few ingredients, you discover hidden complexities. Many of the ingredients in Ethiopian cooking turn out to have their own complex recipes.

Ethiopian Feast

Karl’s Doro Wot – Ethiopian Red Chicken Stew
(in the center)
with Authentic Injera (under all)

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Lebanese Za’atar Pizza

Jan and I were watching “Diners, Drive Ins and Dives” one night. One of the featured dishes was Lebanese Za’atar Pizza.  Za’atar is a ubiquitous Middle Eastern spice blend with no clear set of ingredients. The word usually translated as “thyme” on the packages can be from a wide variety of related herbs depending on the locality. The Za’atar blend usually has “thyme,” sesame seeds, salt, and “other spices.” Sumac is a common addition, but any other additions and amounts are the closely held secrets of the blenders. This is not a blend that you are going to mix yourself and come anywhere even close to the commercial blends, so find a blend that you like by trying different producers.

Lebanese Za'atar Pizza

Lebanese Za’atar Pizza

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Karl’s Guinness Beer Bread

Adapted from a Gerald Norman recipe

Eilene and Jan wanted beer bread so I found Gerald’s recipe online.  After a couple of loaves using his recipe (which makes a really decent bread), it was time to branch out. Beer bread tastes strongly of whichever beer you use as the fluid.  It is best to use a beer that you would happily drink warm (pretend you are British). This bread is good with a mediocre beer, but it is great with a good tipple.

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