raisins « A Woman Sconed

Cookie of the Month: Going old-school oatmeal

By rahoward, on January 30th, 2022

Back in the day, the cookies — dropped from a teaspoon — were softer, rounder and, yes, smaller, and the world was good. I discovered this recently when I revisited a retro recipe for oatmeal cookies.

A wee bit of ground cloves (along with a generous dose of cinnamon) gave the Old-Fashioned Oatmeal . . . → Read More: Cookie of the Month: Going old-school oatmeal

Bread of the Month: Loafing with streusel and scones

By rahoward, on September 30th, 2018

Sometimes I wonder why it takes me so long to get to things. Like recipes. Like a Cinnamon Scone Bread recipe, in particular, which I first saw back in 2014 on the Food52 website, and at that moment declared, â€œOooo, I gotta make that!â€ Just how long could one deny oneself layers of scones sandwiched . . . → Read More: Bread of the Month: Loafing with streusel and scones

Bread of the Month: Basking in a morning glory muffin

By rahoward, on July 18th, 2017

My momâ€™s got a thing against muffins. She wonâ€™t make them. She wonâ€™t eat them. This stems from a traumatic period in her childhood, where her obligations as a member of 4-H pushed her to the brink after years of being chained to an oven, churning out muffin after muffin.

Itâ€™s not the taste . . . → Read More: Bread of the Month: Basking in a morning glory muffin

Bread of the Month: Revering an artist and a Rosca de Reyes

By rahoward, on January 5th, 2017

Beyond some of her work and her unforgettable image — dark-haired, piercing-eyed, flower-crowned — I didnâ€™t know enough about the Mexican artist and icon Frida Kahlo until the 2002 biopic â€œFrida,â€ starring Salma Sayek, in a stirring performance examining her life. That movie, for me, ignited an admiration for the artist,who died in 1954 at . . . → Read More: Bread of the Month: Revering an artist and a Rosca de Reyes

Bread of the Month: Weighing in on fluffy buns

By rahoward, on April 17th, 2014

Its appearance is simple; its diminutive texture, light as air. Yet the hot cross bun carries a lot of symbolic weight. Originally a little tea roll created to celebrate spring, it was adorned with a cross and — if eaten during the Easter season, usually on Good Friday — has been credited with helping . . . → Read More: Bread of the Month: Weighing in on fluffy buns

Waiting for the Great Pumpkin

By rahoward, on October 31st, 2012

If you are lucky to live long enough, it gets easier to separate the wheat from the chaff. Over a life, if you pay attention, you will find yourself in the idyllic condition of understanding what matters most. And what means something to you. And what make up your favorite things.

I have a . . . → Read More: Waiting for the Great Pumpkin

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