One of my favorite bacon recipes is for Austrian povitica ("poh-VEE-teetz-ah" or "poh-vuh--TEETZ-ah" depending upon which Slovenian you ask). My recipe for povitica has been in my family for four generations. My great-grandmother, Frances Zunic Sardick, brought it to this country from Austria. You most often see the Croatian or Slovenian versions of this bread (usually called potica) which use ground walnuts, cream, honey, and a much sweeter dough rolled into very thin laye

During the Covid quarantine I produced a multigrain baking mix to use when yeast became scarce in the grocery stores. If you already use baking mixes, you might be surprised to see that this version requires refrigeration, but you might be equally surprised to discover that the package on the commercial versions also recommends that you refrigerate their product after opening. But most baking mixes use shortening and have a number of preservatives and therefore are more “shel

This image is from the manufacturer, Norpro If you spend any time at garage sales or in thrifts shops, you have probably seen these tin tubes for sale, and perhaps wondered what they are for. These unique pans are canapé molds, used to bake bread that have decorative shapes when sliced. The slices are used as a base for hors d'oeuvres or appetizers. I see them often on eBay, Etsy, and when thrifting, which suggests that the people who buy them don't use them very much. Person

This year, in addition to my usual Zoom programs and group demonstrations, I started offering one on one and small group classes at the Bethany House, our monastery's guest facility. You can learn more HERE . Recently I gave baking lessons to the children of one of my former students: scones for her son and pizza for her daughter. It was their Christmas present, and we had a grand time! (Photos used with parents' permission) I also have classes in basic breads and braids, din