Archive for the ‘Bread’ Category


Last week I posted a recipe for Italian Stuffed Mushrooms and I promised a follow-up post to let you know how I used up my leftover mushroom stuffing mix to make a quick and delicious lunch idea.  But first, there’s something I want to show you.

The other day, while in the barn, I couldn’t help but snap this picture. Look at those eyelashes. Are they not the most beautiful lashes you’ve ever seen? Maybelline wants you baby.

So after everyone in our house had eaten as many stuffed mushrooms as they could possibly eat, there was still a substantial bowl of stuffing mix sitting in the fridge and it kept calling out to me every time I opened the door.  

It got to the point where I just couldn’t take it any more and so I made these Cheesy Italian Naan breads for lunch. It’s a great way to use up any leftover stuffed mushroom filling.

Here’s how it’s done.

Preheat your oven to 350 °F. Pull out some Naan bread ( I buy mine from the local grocery store in the bread section but if you have trouble finding it, any type of flat bread will work) and place it on a greased baking sheet. Cover the Naan bread with shredded mozzarella cheese followed by the Italian stuffed mushroom filling. Sprinkle with some chopped Italian parsley. Bake in a preheated oven for 15 minutes or until slightly golden.


I ate mine piled high with English cucumbers for a refreshing crunch. This was quick, easy and delicious.  And that’s just the kind of lunch I love.

Cheesy Italian Naan

Naan Bread (any flavour)

Pam cooking spray

Mozzarella Cheese, shredded

Italian stuffed mushroom filling (recipe found here)

sprigs of Italian parsley


Preheat your oven to 350 °F. Place the Naan bread on a  greased baking sheet. Cover the Naan bread with mozzarella cheese followed by the Italian stuffed mushroom filling. Sprinkle with some chopped Italian parsley. Bake in a preheated oven for 15 minutes or until slightly golden. Allow to cool and serve warm.


I love recipes that are versatile and this one is definitely versatile.

How many Naan breads you can make depends on how much of your Italian mushroom filling you have left over.  I was able to make 4.

You could make the Italian Stuffed Mushroom filling just so that you could have these cheesy Naan’s. The only difference is you would need 4-5 mushrooms to chop and saute with all of the other ingredients instead of 40. It would make approximately 8-10 cheesy Naan breads.

Another idea I had … I know stop already. Instead of filling mushrooms …  how about filling zucchini?  Hmmm. Anyone who grows zucchini know’s you can never have enough zucchini ideas.

I hope you have a wonderful weekend. 



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My husband’s mom could always make a really good biscuit.  Still does. So could my grandmother. Effortlessly.  I, on the other hand, could not.  I tried. Lord knows, I tried. But more often than not, I failed miserably. I’m not going to tell you how long it took me to make a biscuit worth eating. Let’s just say it was a long time.

Okay. It was a very long time. 

So, if you’re like me and you have a little trouble with things now and again (like me). Don’t give up.  Keep trying.


Here’s the recipe.

Good luck!

Cheesy Biscuit Squares

 2 cups (500 ml) all-purpose flour

4 teaspoons (20 ml) baking powder

1 tablespoon (15 ml) sugar

1/2 teaspoon (2 ml) salt

1 cup (4-ounces) cheddar cheese

1/4 cup (125 ml) shortening

3/4 cup (3-ounces) plus 1 tablespoon milk

Dill Butter

1/4 cup (125 ml) butter, melted

1/2 teaspoon (2 ml) dill weed

1/8 teaspoon (1 ml) garlic salt


1.  In a large bowl, combine the flour, baking powder, sugar and salt.  Stir in

the cheese.  Cut in shortening until mixture resembles coarse crumbs.  Stir in

milk just until moistened.

2.  Turn onto a lightly floured surface.  Roll out into a 3/4-inch thick square.

Cut into 12 squares.  Place 1/8-inch apart on an ungreased baking sheet.

3.  Bake at 400°F (200°C) or until golden brown. Combine dill butter

ingredients; brush over hot biscuits.  Serve warm and refrigerate leftovers.


In a large bowl, combine flour, baking powder, sugar and salt.  Stir in the

cheese.  Cut in shortening until mixture resembles coarse crumbs.

Stir in milk just until moistened and gather in a ball.

Turn out onto a lightly floured surface. Roll out into 3/4-inch thick squares.

You don’t want to squish the dough down really hard.  Just ever so lightly.

Cut into 9 or 12 squares, depending on how big you want ’em.

I made 12, but feel free to make 9, if you want ’em bigger.

You’ve gotta admit … these are pretty.

And so are these.

Place onto an ungreased baking sheet.

Bake at 400° F ( 200°C) for 10-12 minutes or until golden brown.

Makes 1 dozen.

Serve your biscuits warm with butter or honey.

Dip ’em in your soup or your chilli and eat ’em in a hurry.

That way you won’t have to refrigerate the leftovers.

If you’re a dilly kinda girl, and you’d like some dilly biscuits, combine 1/2

teaspoon of dill weed and 1/8 teaspoon garlic salt with 1/4 cup melted butter

and brush over the hot biscuits.

Cheesy biscuits with dill are great served with seafood.

These are yummy! I hope you enjoy ’em.

This Sweet Wife

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These popovers are surprisingly easy to make.  I bake them in a metal muffin

pan and they come out puffy and golden; crispy outside and tender inside. 

They are superb with steak or a good old fashioned pot roast. Many people are

intimidated by the popover (commonly referred to as a Yorkshire Pudding).  I

myself used to feel the same way.  However, this recipe is foolproof.  

There are many theories about making the perfect popover and I have a few

myself which I’ll share with you here:

1.    Use ingredients that are at room temperature.  If your milk is just out of the refrigerator, measure it out and pop it in the microwave for 30 seconds.  Stir and you’re ready to go.  Same with the eggs, use them at room temperature but if you’ve forgotten to take them out of the fridge, set them in a bath of hot water for 5 minutes and they’ll be just as good.

2.    The trick to gorgeous height and puffiness – don’t overbeat your batter.  This  can be very tempting … but back away. In this case, less is more!

3.    Preheat your oven.

4.    Heat oil in each muffin cup before you pour in your batter and make sure you use the required amount.  It may be tempting to cut back on the oil, but don’t … there is nothing worse than cleaning up a muffin pan full of baked on popovers.

5.    Once baked, remove them immediately from the cups.

6.    Watch your timing!  Since these need to be served immediately you’ll want to bake these when everything else is almost ready.  Like the gravy, these should be one of the last things to hit the table.

7.    Have fun!   It’s great fun to watch these puff up while they’re in the oven. And just to be on the safe side, try not to get so excited that you’re jumping up and down … it might not be so good for the pop effect we’re going for!

Best Ever Popovers

1 cup (250 ml) all-purpose flour

1/3 teaspoon (3 ml) salt

2 large eggs

1 tablespoon (15 ml) butter, melted

1 1/4 cups (300 ml) whole milk

12 teaspoons (60 ml) oil


1. Position rack in the middle of the oven, and preheat to 425 ° F (220 °C).

For this recipe, you can use a popover pan, a muffin pan or custard cups

placed on a baking sheet. 

2. In a food processor, combine the flour, salt, eggs, butter, and milk.  Process

for a few seconds, just barely enough to combine.  Scrape down the sides of

the bowl and process again briefly to break up any lumps of flour.

3. Place 1 teaspoon (5 ml) of oil in each cup of whatever type pan you are

using so that the popovers won’t stick.  Pop the pan filled with oil in the

preheated oven for about 2 minutes.  An  easy way to tell if your oil is hot or

not is to tilt your pan ever so slightly.  Hot oil will spread really fast across the

bottom of your muffin cup. If it doddles, heat it a little longer but not too long

or they will take up smoking.

4. Pour the batter into the prepared  cups, filling them half full.  Bake for 30

minutes.  Reduce the heat to 375 °F (190 °C) and continue baking until they

are a golden brown. 

5. Remove from the oven and immediately unmold them before they shrink

and stick.  If you come across one that sticks, pry it out with a spoon or the

edge of a sharp knife.  Serve immediately. Makes 12 beautiful popovers.

Adapted from: Williams- Sonoma Essentials of Baking

I just know you’re going to love these dramatic, little show-offs! Slathered with

butter, or crowned with gravey, they’ll bring you flurries of praise and

adoration. The two things I love most!

Love, TSW

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