I love ice cream.  Nope, that isn’t the secret at all…that is coming up..but…I love ice cream.  Vanilla did not used to be a big hit with me.  It seemed to me that vanilla ice cream was an empty canvas, or a plate to hold the good stuff like hot fudge sauce.  When I started making homemade ice cream, though, I decided that vanilla…real vanilla …was a flavor to be reckoned with..and not one to ignore.

I found a french vanilla flavoring at the store the other day, and I was writing an article for a local magazine on..ice cream.  I had all ready done the vanilla, but wondered…with some adjustments? What would triple french vanilla taste like?

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So, I bet you are wondering what ever happened to the corned beef that I was talking about a week ago, aren’t you?

Well, I didn’t get time to cook it Tuesday or Wednesday and so I ended up doing it Thursday.  By then it had had nearly an entire week in the brine.   I was a little concerned about the meat being tough, or stale, or…you know, there are a million things that can go wrong with a recipe that you are trying for the first time, right?

I shouldn’t have worried at all.

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Making a bread braid is not hard.  It is just like braiding hair, only doughier.

You will cut the dough lengthwise into three narrow pieces, and then squish together at the top firmly.  Now just braid until you get to the bottom.  Turn the ends under and place in your greased pan…perfect!

This is a lightly sweet white bread with a sprinkle of sesame seeds. The heavy amount of dairy in here gives it it’s light, delicate texture and tender crumb, almost cake-like.   This recipe makes 3 loaves. Read more

If you have been reading Baking Delights very long at all you will all ready be aware of my penchant for rose flavoring. It is a delicate flavor that seems to re-invent any other flavor that it comes in contact with.

Long before vanilla beans were being imported into Europe and North America, rosewater was being included in cakes, cookies, pies, and confections. A classic combination is rose and almond but the versatility of this flavor allows for more contemporary renditions. I love rose and white chocolate, and rose and lemon, for example. Don;t expect the flavor to jump out at you no matter how much you put in, it is a nuance not a major player.

If you have never added rose petals to a salad , cake, or other food, then you are missing out. Make sure that they are unsprayed! Red ones tend to be a touch bitter, but pink and white have the delicate rose flavor. Read more

Summer is the time for cook-outs for sure. When you can make homemade, delicious (soft!) hot dog and hamburger buns in less than an hour why in the world would you buy them?

Did I say less than an hour? Yep!

These freeze well so you can make them ahead of time. If you have a regular baking day, or OAMC weekend make up a few batches of these for the month and freeze them for quick meals anytime.

Most of us do not consider Read more

I love the word hearth, it conjures up romantic images of cottages, crackling fires and romantic heroes.

And the cake? That picture is from 1963…and I will share the story in a day or so…

Anyway, Valentines Day has become a holiday that is all about how much you spend, just like Christmas and Easter. The candy companies have convinced us that without a $20 box of chocolate our day is incomplete and we are unloved.

Is there anything more loving that homemade? I don’t think so. Here are some ideas for you, some are mine, some are from around the web. Take back the day. Simplicity is good for our budgets, our environment, but most importantly, simplicity is good for the soul.

Oh, and remember, if you are not reading this at http://bakingdelights.com, then you are reading stolen material. Read more

Is there anything more sacred to childhood than a couple of graham crackers and a tall glass of cold milk? I don’t think so. Like so many convenience foods though, it is easy to pick them up at the store and lull our taste buds into mediocrity. Seriously, try homemade crackers, especially homemade graham crackers, and you will be hooked on them. The taste is very intensely different. The graham flour is different than regular whole wheat flour, you may need to get it at the local Whole Foods type store.

I was going to make these today and post the pictures however life happened and so I will be making them tomorrow…and posting pictures. But, as a fair trade I decided to post a picture of my favorite vintage tea set. Enjoy!

Homemade Graham Crackers:

350F 4 dozen
3/4 cup unbleached all-purpose flour
1 1/2 cups whole-wheat graham flour (Bob’s Red Mill is the brand I use)
1/2 cup sugar (use half brown sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cold, unsalted butter, cut into small pieces

4 tablespoons honey
1/4 cup cold water
1 teaspoon vanilla extract (or maple extract..yum)

In a food processor or the bowl of an electric mixer, mix together the flours, sugars, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse crumbs. Add the honey, water, and vanilla. Mix until the dough comes together in a ball. Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick, silpat, or parchment lined cookie sheets. With a fork, prick several holes in each cracker. You can sprinkle with some sugar crystals if you like. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.