I originally planned to have this up by the Fourth of July, but between my camera dying and Ginny’s surgery it just wasn’t going to happen.  :-)  Oh, well; better late than never, right? 03 shortcake
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Scones are very tasty, and Sean requested them especially last week. Fortunately, they weren’t hard to adapt. I’ve made two versions Orange Scone with Fruit and Creamthus far; the orange zest version, which made a great base for a strawberry-kiwi “shortcake” type dessert (pictured below) and the traditional English Currant scone, which is a great breakfast or treat all on its own when hot (mmmmm, buttery yum!) and delicious with jam when cold.

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I’ve figured out a few more, and figured out how to do closed-face savory kolaches, so I thought I’d share with you :-). So, this post is rather simple, but it goes along with the earlier kolache dough recipes. Truvia is, in fact, gluten-free, so you can use these fillings with Jennifer’s kolache bread recipe if you’d like.

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Happy Thanksgiving, everyone.  This week we have a guest post from my friend Ginny, who has a super-tasty orange bread to share.
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I love pumpkin bread, and if I made a loaf that Sean couldn’t have I’d almost certainly eat the whole thing by myself in just a couple of days. Since this is a really bad idea (:D) I figured I’d best reinvent it.

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This post is actually just an alternative version of the Apple Walnut muffins I posted some time ago. Yeah, there are a few ingredient changes, but the basic procedure is the same.

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Last week I decided it was high time to improve on (or — let’s be honest — totally replace) my “basic bread” recipe from two years ago.  I’ve learned so much about making gluten-free bread and breadsticks since then, that I knew I could make a simple white bread dough that was easier to handle, quicker to make, and tasted better to boot.
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These breadsticks are best straight out of the oven, of course, but they’re also good up to a day old, especially if you pop them in the microwave for a second first.  The mozzarella gives them a great texture, and the parmesan gives them a lively flavor that means eight of these barely last ten minutes.  Plus, unlike my previous breadstick recipes, these breadsticks are soft and chewy, but don’t require a mold or even a stand mixer to make — both definite plusses.
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Sometimes my motivation for devising a recipe is as simple as someone staring mournfully at a price tag in a store.  :-)  My mother really wanted cinnamon raisin bread, but she did not want to play $8 for one measly little loaf made mostly out of brown rice flour off the shelf.  So I grabbed the principles behind my garlic cheese bread and set to work, and a couple trials later I had this recipe.
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Well, when I made this bread I’d actually set out to try something completely different — but, as it turned out, my mozzarella had gone bad, and nobody wants that, so I changed course and improvised wildly with some cheddar.  :-)  The result was some surprisingly delicious cheese bread.
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