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This is the granola that we eat regularly for breakfast, and that we prepared for the Bakker Reunion at Moonlight Bay Centre (Wabamun Lake) in 2024.
This recipe is pretty flexible in terms of the kind of meat / cheese / etc.
Since our family likes monkey breads and likes to make yeast dough – I thought this would be a winner.
We had some delicious delux pizza (ground beef, onion, peppers, cheese) and it brought us back to pizza night on Rebeck Road. The kids made some individual pizzas and I made a “cheese bread” with this recipe.
This was Alleia's 13th birthday treat -- a keeper for sure!
We've merged Grandma's recipe and Matt's recipe and modified slightly.
The main benefit of this sweet bread is the speed with which it can be made. If you need bread for your dinner and haven't started anything rising, this bread can be whipped up and thrown straight into the oven.
Arlo and Heidi made this when lived with us, and we've made it numerous times since. It pairs very well with focaccia bread.
Recommended from a friend: "this meal is healthy, cheap, fairly quick, and flavorful. It can also easily be modified to be gluten free and/or dairy-free, making it a good one to cook for families who have food restrictions. Sometimes I actually use dried chickpeas and fresh vegetables, but canned chickpeas and frozen veggies work well, too."
It’s not sourdough, but a recipe that mixes easily and doesn’t require kneading. A search for “artisan bread in 5 minutes a day” would come up with recipes. Edward mixes it on Saturday evening and bakes it Sunday morning before church.
Arlo and Heidi made these when they lived with us in 2008-2009. We've made them repeatedly since then, often when we have visitors.
We've made this cake once before and really liked it. We're planning to make it again for Reuben's birthday so I had to search and find it again, and then thought I'd better bookmark it in this recipe site to make it easier to find next time.
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