by By Emily Black | Photo by Rory Doyle
2 cups plain flour ¼ cup packed light brown sugar 1 tablespoon cinnamon, plus more for serving 1 tablespoon baking powder ¾ teaspoon salt 1 cup whole milk ¾ cup buttermilk 2 large eggs 3 apples, grated (about 1 ½ cups) 1 tablespoon lemon juice 1 teaspoon vanilla 4...
by Emily Black | photos by Rory Doyle
Oatmeal is healthy and loaded with fiber and good things for your body. It is warm and comforting on a chilly fall morning. Oatmeal can also be bland, gray, lumpy, tasteless, and unattractive. These recipes give you a reason to bring it back to the table with a few...
by Emily Black | photos by Rory Doyle
The serving of a meal early in the day or before lunch anyway, usually signifies a celebration of some sort; hence the word “brunch.” Not breakfast and not lunch, but something in-between. The dishes do not need to be heavy or too light. Sausage balls, egg casseroles,...
by Emily Black | Photo by Rory Doyle
2 cups milk ½ cup sugar ½ cup shortening 1 cup sourdough starter 6 cups flour, divided 1 teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda ¼ cup melted butter 6 tablespoons butter, melted, divided 1 cup brown sugar 2 teaspoons ground cinnamon 1 cup...
by Emily Black | photos by Rory Doyle
When Southerners send requests for daily bread, I am almost certain that daily biscuits are what they are truly asking for. Not biscuits that pop out from a cardboard tube or sleep in the frozen food section of the market, but biscuits that are light as air,...
by Emily Black | Photo by Rory Doyle
I have been making delicious, light-as-a-feather cinnamon rolls as long as I can remember, using the dough scraps from yeast rolls I was making at the time. I always had too many, even for my three boys to eat, so they made great happies for neighbors or teachers or...
