You can tell by the name that the original recipe came from the 60’s, right? One friend even asked, “what does “casserole bread” mean? Maybe that’s since most people don’t even make bread anymore? (Or casseroles, for that matter?!) Well, I had to optimize this recipe for my whole wheat sourdough starter, and… it worked. I didn’t use yeast, but I kept the baking soda, adding it to the second rising, which seemed to give the bread an extra “lift”.
Posts Categorized: 2. Bars, Bread & Breakfast
Years ago, before the internet, my sister was on a mission to duplicate the famous “Apple Pancake” of the Original Pancake House fame. We must’ve tried dozens of variations on this recipe (more recent scouring of the web gave me an edge). At last, I think we’ve finally got it!
If I’m going to make homemade sourdough bread using freshly ground whole wheat flour, I definitely need a system. Otherwise, I won’t have time for this! Below is the streamlined recipe I’ve been using…
Almond extract, honey, butter, and toasted oats and pistachios, make these energy bars taste almost like the buttery Greek confection, baklava. Only healthier!
Many popular breakfast places add flour to their egg dishes, knowing it helps the eggs hold their shape- to stay light, fluffy… But potato starch works too. This is a great dish for party time- easy to make!
We made tons of this in the 80’s, when “The New Deli” was just a small wholesale sandwich business in our home kitchen (AKA “Foods for Thought”). Dern hippies, with a “grass-roots” food business!
Back in 1976, my husband’s super-cool older sister turned us on to hummus & herbal teas. We walked into a health food store in Big Sur on our honeymoon & I knew- I had to make granola too!
Raw (local) honey & bee pollen can help with allergies, & cinnamon helps insulin to work better, with some potential in preventing Alzheimer’s. I’m so down for eating my way to health, ha!
I was craving some Irish Soda Bread from a local bakery. Alas- too far away. Plus, we needed scones for a tea we were hosting at The New Deli. Result: This recipe!
Even though I don’t use much flour these days, in this particular case, the flour helps the dish to hold up, and to cut easily into small serving pieces. For gluten-free, make it “omelet-style”.