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.
Mom’s ‘Fridge Pickles
December 28, 2009 by 1 Comment
I grew up eating these crunchy, not-too-sweet pickles. They’re great just to snack on or served with a sharp Cheddar or Swiss cheese. In the summertime, I layer them on tomato sandwiches, and they’re a must with Peter’s All World Burgers. You want to make them with Kirby cucumbers because the seeds are small and […]
Say’s Bread Pudding with Bourbon Icing
December 28, 2009 by Leave a Comment
This is actually a variation on my mother’s bread pudding. My mother, Say, adds much more butter and bourbon than we do at the Market, but our version is just as delicious
Lemon Bars with Blueberries
December 28, 2009 by Leave a Comment
Everyone loves these! Cut them into tiny squares and serve with espresso for an elegant touch at the end of a special dinner.
Chocolate Chip Cookies
December 28, 2009 by 1 Comment
Our basic chocolate chip cookie is really big and packed with chocolate chips and nuts. We make hundreds of these cookies every day; it’s clearly everyone’s favorite. The dough can be made up to 6 days in advance and refrigerated until ready to bake.
Country Muffins with Carrots, Coconut, and Pecans
December 28, 2009 by Leave a Comment
This very moist, chewy muffin is similar to carrot cake in texture and flavor. You can mix the batter the night before, refrigerate it overnight, and then bake the muffins in the morning.
Crispy Gingersnaps
December 28, 2009 by 5 Comments
Flavoed with cinnamon and cloves as well as ginger, these crispy cookies are great wit vanila ice cream or frozen yogurt. They also ma a delicious piecrust in place of graham cracker crumbs.
Sauteed Chicken Breasts with Artichokes, Lemons, and Capers
December 28, 2009 by 2 Comments
This quick, easy dish is delicious any time of year, but especially in summer, since the lemons, artichokes, and capers add vibrant — but light — flavors. Try this on a bed of lightly wilted spinach or Classic Mashed Poatoes.
Old-Fashioned Turkey Noodle Soup
December 28, 2009 by Leave a Comment
After the Thanksgiving feast, try this easy, comforting soup with some of the leftover turkey. It appeals to all ages, so if you have a house full of holiday guests, this is a real winn b m er. Of course, you don’t have to wait until you have leftovers to make this soup; you can grill or braise a turkey breast specifically for this dish or buy cooked turkey. I also like to make his soup with drumsticks, since the rich dark meat makes a very flavorful soup. To use drumsticks, simply poach them in lightly salted water 50 minutes to 1 hour, then reserve the cooking liquid to use as broth for the soup.
Four-Layer Blueberry Gingerbread Cake with Mocha Cream
December 28, 2009 by Leave a Comment
Kathy Edwards, a pastry chef at Nana’s Restaurant in Durham, North Carolina, worked with us one summer and created this luscious cake. We continue to make if every summer and it’s always a hit, especially during blueberry season.