Another goodies from one of my favorite recipe books: Food and Wine.
The method is pretty straightforward and does not require cutting the butter, rather melting in and adding it with the wet ingredients to the dry. It also uses buttermilk - I make my own using milk and vinegar as a substitute if I am out of the real thing - instead of cream. Th original recipe used berries and nuts. I have used it as a base and experimented with different flavors.
The latest we've made - and we make these often as they are one of my kids favorite things to have for breakfast or snack - are banana-chocolate and apple-raisins. They each picked a combination.
The problem with theses, is that they do not last. I always make double the recipe in hopes of having some left for the freezer... Right :) I am lucky if there are any left the next morning. I could hide them of course, but that would not be nice, would it?
Recipe to come shortly...
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