Crêpes
Crepes are like pancakes--there are different styles in each region. All are good. They're just different. This is the recipe my...
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Blueberry Muffins
This is one of France's favorites, as such, it is on the sweeter side. Ingredients 1/2 cup softened butter 1 cup sugar 2 eggs 2 cups...
Wheat Bread
The wheat used has a great effect on how the bread turns out. I make the bread most often with half hard white spring wheat and half hard...
Belgian Waffles - Dessert
These waffles are like pound cake and are served at room temperature for dessert plain or with fruits and ice cream. Ingredients 2 cups...
Belgian Waffles
If you are in a rush, you can skip beating the egg whites separately. I used to do this, but now I am convinced it is worth the extra...
White Bread
France could not stomach wheat bread when she was pregnant with Truman, so I got pretty good at making white bread. It is amazing how...
Doughnuts
As a youth I made doughnuts often. Now it's more of a rare occurrence since it's deep fat fried. However, the upside to making your own...
Banana Bread
I learned at baking school the bananas should be black for best results. This gives the maximum about of banana flavor. Also, I often...
Cinnamon Rolls
This recipe comes from my great aunt Alverna Virtue. She baked them in a 13 X 9 inch pan instead of a cookie sheet and used an icing...
Belgian Waffles - Yeast
These are my favorite waffles. Since yeast is used as the leaven, there is no strong baking powder taste. Also, since I usually make...
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