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Brandied Orange Marmalade Quick Bread

Quick bread with orange marmalade and Cointreau


A few months ago I saw a muffin recipe over at Baker Street for brandied orange marmalade muffins (shown on the computer screen).  The recipe sounded absolutely delicious, except – it was for muffins, something I rarely eat, have never made, and really have no interest in making.  However, I do love a good quick bread. So I decided to try making a quick bread using the same recipe.  I followed the recipe pretty much to a tee, including preheating the oven to 400° F.  That was the only thing I ended up changing. Fifteen minutes into the bake, I noticed that the bread was already starting to brown on top. So I turned the temperature down to 350° F and cooked for another 35 minutes. The bread turned out GREAT! I will definitely be making this again once I have another jar of orange marmalade!

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Experimenting With Pizza Stone – Pizza with Poolish Method by Alterkitchen

Pizza with Stracchino, Cherry Tomatoes and Arugula


We’re into the last week of our kitchen remodel (hopefully), so my dear Italian friend Giulia of Alterkitchen has brought us pizza to help get us through the week!  What a friend!!!  When I first came across Alterkitchen well over a year ago, I knew that I needed to know more about the person behind the blog.  Everything on her About page hit home.  She loves to read, travel, watch movies, cook, knead bread, and even though she is only in her 20’s, she loves 70’s rock music! Talk about having a lot in common (everything but being 20 something :))!  I’ve thoroughly enjoyed getting to know my young Italian friend, her food, and her country.  She has taken me to places I have never seen and has turned me on to dishes that I had never heard of.  Thank you Giulietta!!!

Today Giulia is sharing a traditional Italian method for making pizza (pizza crust) – the Poolish method; something else I’ve never heard of and can’t wait to try!  To check out her other wonderful recipes, be sure to click on Alterkitchen before you leave here.  So I’ll shut up now and turn you over to Giulia!

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A Celebration of Garlic


For anyone who has been following my blog for more than a day knows that I LOVE, I mean LOVE garlic! So in honor of this versatile and tasty bulb, I am dedicating this post to all foods garlic.  Through the last several months I have found others that celebrate garlic as much as I do, so I am sharing their love and my love with you through a variety of recipes, all of which use a respectable amount of garlic.  Cook and Enjoy!
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Comments { 55 }

Banana Buttermilk Waffles with Strawberries and Pecans

Banana Buttermilk Waffles #waffles #recipe @MJsKitchen


Given the choice between pancakes, waffles or crepes, I’ll take waffles any day! I love a waffle that’s crispy on the outside and moist on the inside, then topped with fresh fruit, nuts and warm maple syrup.  These Banana Buttermilk Waffles have been my “go to” recipe for years, but recently I made a change in the flours that has taken something quite good and made it even better. These banana buttermilk waffles use an overripe banana in place of any oil or butter. They also use buttermilk to add more flavor and texture. A variety of toppings can be used so be sure to read the Kitchen Notes for suggestions.

My first waffle iron was one I inherited from my great aunt back in ’76. It was one of those heavy electric cast-iron waffle irons that produced a PERFECT waffle every single time. Unfortunately, I only had it for 15 years before it bit the dust.  Not bad for a kitchen appliance that was probably purchased in the 50’s! It took me about 5 years and 3 different waffle irons to find another one that came close to the waffles that my aunt’s made, but I finally found one that works. I use a Krups, 4-square Belgian waffle maker and love it! (No, I was not paid to say that. 🙂 )

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Never Fail Buttermilk Cornbread

Never fail Buttermilk Cornbread. #cornbread #recipe @MJsKitchen


When I posted my Green Chile Succotash recipe I strongly suggested serving it with buttermilk cornbread. So here is my never fail buttermilk cornbread recipe!

I have no idea how many years I’ve been making this buttermilk cornbread. I don’t even know where it came from because I’ve been making it from memory forever.  Back in the pre-computer days I finally had to write it down in one of my recipe journals so Bobby could make it when I was out of town. It’s one of his favorite foods and that goes for me too!  This buttermilk cornbread recipe is fast and easy, and the result is a moist and oh SO delicious cornbread. Enjoy!

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Potato and Leek Soup

Potato Leek soup with a variety of toppings @mjskitchen   This is just one of our favorite winter soups, because we do have many. Leeks and potatoes are abundant here this time of year so it’s easy to find the ingredients. I usually make a big batch and then have it for a couple of suppers and lunches during the week. Sometimes I’ll add other ingredients to the leftovers to change things up a bit. See Kitchen Notes for some variations. Continue Reading →

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Cranberry Bread – Tried and True

Cranberry Bread,Tried and True #quick #bread @mjskitchen

Every once in a while you come across a recipe that doesn’t need to be changed.  It worked the first time, then the time after that and every time after that.  This is the case with this cranberry bread recipe.  I made it for the first time December of ’74 and have made it pretty much every year since then.  So where did this awesome recipe come from?

One of my bridal showers in ’74 was hosted by the women of my mother’s Sunday school class.  The attendees were the hostesses and several neighborhood moms and friends of my mother. One of the presents was a cookbook: A Cook’s Tour of Shreveport– A Dash of the Old South.

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Pumpkin and Chestnut Soup

A beautiful Pumpkin chestnut soup served with red chile crackers #chestnuts #crackers @mjskitchen|


Several things inspired me to make this soup:

  • A cute little pumpkin sitting on the windowsill looking for a purpose other than just being cute
  • The local co-op having fresh Chestnuts for half price
  • It’s fall and the weather has turned chilly, so it’s soup time!
  • New plates that friends gave me for my birthday that were perfect for pumpkin soup!

With all that inspiration, how could I not make it?!

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Comments { 67 }

Herb Bread

I had forgotten how much fun it was to make bread!

A herby, yeasty Herb Bread #bread @mjskitchen

During the first few years of our marriage I made pretty much all of our bread.  Then my career, travel and life got in the way.  I’ve been itching to get back into making it and finally that itch got the best of me.  I knew it was going to happen when I saw the recipe for the Macaroni Grill Bread on Kneady Sweetie’s site.  It was an herb bread finished off with butter and salt.  What a great place to start!! However, as always, I made a few, actually several changes to the original recipe. I used the same yeast, water and flour amounts, then went wild with the herbs. I love a good herb bread and this is definitely a good one!

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