This bread is great for sandwiches or with soup or salads, or for dinner instead of a traditional roll. For tailgating or picnics, you can use the entire focaccia to make festive sandwiches as follows: Using a serated knife, slice the entire focaccia through the center to form two rounds. Place sandwich fillings on the […]
Hot Cross Buns with Raisins, Apricots, and Cranberries
December 28, 2009 by Leave a Comment
We make these around Easter every year, and they’re very popular. The citrus and dried fruits make these hot cross buns more flavorful than traditional buns. We use basic Granny Foster’s Refrigerator Roll dough, which can be made in advance. Our hot cross buns are great for breakfast or tea.
Herb Cheese Biscuits
January 1, 2009 by Leave a Comment
These biscuits are perfect for breakfast and if made smaller just right for hors d’oeuvres. The amount of buttermilk you use will depend on the brand of flour and the humidity. The more humid the less buttermilk you will need. Always start with the minimum amount.
Foster’s Market Cornbread
January 1, 2009 by Leave a Comment
Makes one 8-inch square 1 tablespoon butter 1 cup all-purpose flour 1 cup yellow cornmeal 1 tablespoon sugar 2 teaspoons salt 2 teaspoons baking powder 1 cup milk 2 large eggs 1. Heat oven to 425 degrees with rack in center. Butter an 8-inch-square baking pan, and set aside. 2. In a medium bowl, whisk […]
Granny Foster’s Refrigerator Rolls
January 1, 2009 by 3 Comments
This is my grandmother’s recipe for make-ahead yeast rolls. The dough keeps up to 2 weeks in the refrigerator and is extremely versatile. If you love to bake, I highly recommend having this dough on hand for Killer Pecan Sticky Buns, Sticky Orange-Coconut Pinwheels, and Hot Cross Buns with Raisins, Apricots, and Cranberries, as well as for these delicious dinner rolls.
Foster’s Herb Biscuits
January 1, 2009 by 2 Comments
These light and fluffy biscuits are perfect for breakfast and as a topping for Chicken Pot Pie