Cassava Bread, Pan de Yuca

En Español
My aunt makes a delicious cassava (mandioca) bread. I had asked her for the recipe and she gladly sent it to me  with my cousin Ucha. It's been over a year since I had this recipe waiting to be published. Last week I decided to make a couple of coconut desserts with coconuts from our farm, and it was the perfect opportunity to bake this pudding like, cassava bread to photograph and share.

Strangely, when I woke up my baked goody had a big triangle piece missing... Mr. M had served himself a delightful breakfast. This bread has a similar taste to the yuca fritters (arepitas de yuca) with the difference that this is a bit sweeter, has shredded coconut and it's baked. There are many variations of this bread, but this is my Aunt, Elena Paulino's recipe with some adaptations, I added an egg and more sugar.

I can not fail to mention that another loved aunt also made this recipe, Tia Maria Alvarez, who was my father's aunt. I remember when I used to visit her in Santiago, on two occasions she offered me this sweet yuca bread. While making this recipe I was filled with fond memories of her. I hope this recipe will be useful for any of her daughters or granddaughters that may not know how to prepare this bread. I am sure they will enjoy remembering their mother's/grandmother's cooking. God rest her soul.

Mini Irish Soda Bread

I'm enthralled by the notion of crafting Irish soda bread in individual-sized loaves. They serve as ideal gifts for friends and family alike. Employing the Irish soda bread recipe I previously shared, I discovered its versatility; originally yielding one loaf or four 5" loaves, it can effortlessly yield five 4" loaves for those desiring smaller portions.

La receta del Pan de Soda Irlandés en Español.

This straightforward quick bread recipe promises gratifying outcomes. If you've yet to indulge in baking this bread, now is the opportune moment to embark on this delightful culinary adventure!

Get your cup of tea or coffee and enjoy!

Mini Irish Soda Bread  

Ingredients:

4- 4½ cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
4 Tablespoons white sugar
½ teaspoon salt

Go to: Irish Soda Bread for the remaining ingredients and instructions for these wonderful loaves. 

 

"If you can’?” said Jesus. “Everything is possible for one who believes.” ~ Mark 9:23.

Breadsticks

If you are the type of person that's afraid of working with bread dough, this easy breadsticks recipe, will be a bridge for you to successfully make some bread or pizza dough in the future. These grissinis go perfect with a salad or pasta dish. Sometimes I prepare them for snack accompanied with some pizza sauce. They're a huge hit at home and hopefully in yours as well! Enjoy!

Chocolate Chip Pancakes

Don’t you hate it when you go look in the pantry for something, only to find out you’re out of the product you are looking for? Having to run out to the supermarket, especially at breakfast time is a bummer, so if you are ever out of pancake mix, here's a recipe to make some delicious pancakes from scratch!

Receta de Panqueques, Chocolate Chips Pancakes en español Aqui.

It's summer vacation time, take it slow, sleep in late if you can, and enjoy this morning treat.

 

Chocolate Chips Pancakes

 
Ingredients:
2 cups all-purpose flour
2 teaspoons of baking powder
¼ teaspoon baking soda
¼ teaspoon of salt
4 Tablespoons of granulated sugar
2 eggs
1 teaspoon vanilla
1¼ cups milk or buttermilk
2 Tablespoons melted butter or oil
⅔ cup chocolate chips
Maple syrup, to serve

Preparations: 

1. Sift flour, baking powder, salt and sugar in a bowl. Make a well in the center and add eggs, milk, and melted butter. Let stand for 5 minutes, then add chocolate chips.

2. Heat a griddle or nonstick skillet over medium heat and grease lightly with Pam spray or butter. For each pancake, place ⅓ cup of mixture in the pan and spread as much as possible.

3. Cook for 1-2 minutes until you see bubbles on the surface of the pancake. Turn and cook for another 1-2 minutes. Remove from skillet and keep warm until serving. Repeat with the rest of the mixture.

4. Place 2 or 3 pancakes on each serving plate, served with maple syrup.

Yield: 8-10 pancakes.

 
Variations:

• You may also add a peeled and shredded apple together with the chocolate chips or omit the chocolate chips and just add apple and cinnamon.
• You could substitute the milk with buttermilk.

En español: AQUÍ

There will be circumstances and people that can bring out the worst in you, but you have the freedom to choose if you let out the best or the worst of you. That’s your decision.

Irish Soda Bread

At long last! I've finally mastered the Irish soda bread that my husband has been yearning for over the years. And what better occasion to indulge in this culinary delight than Saint Patrick’s Day?

La receta del Pan de Soda Irlandés en Español.

I've treasured this bread recipe since it was generously shared with us by our Irish friend from Massachusetts. His mother's rendition, laden with plump raisins, is precisely how my husband prefers it. While it's a fancier iteration of the traditional Irish bread, known as the Irish spotted dog bread, it has won the hearts of both Irish natives and enthusiasts worldwide. I encourage you to give this recipe a try and discover its irresistible charm for yourself!

About Irish soda bread:

Irish Soda bread is a quick variant in which baking soda is used as a leavening agent instead of yeast. In Europe, this type of bread began to gain popularity in the 19th century with the introduction of baking soda as a leavening agent.

Traditional Irish soda bread is made with flour, baking soda, salt, and buttermilk. In this recipe, the buttermilk reacts with the baking soda to form small bubbles of carbon dioxide, allowing the bread to rise quickly and acquire a soft texture. In addition to these basic ingredients, others such as egg, butter, raisins, caraway seeds, or nuts can be added.

Despite the wide variety of breads available in supermarkets today, many Irish families continue to bake their own daily bread, following recipes passed down through generations. In most of Ireland, this bread is baked in a round shape and marked with a cross on top. This mark has no religious connotations but serves to allow the air accumulated by the carbon dioxide inside the bread to escape during baking.

Irish Soda Bread

Ingredients:

4- 4½ cups all-purpose flour

1 Tablespoon baking powder

1 teaspoon baking soda

4 Tablespoons white sugar

½ teaspoon salt

½ cup margarine softened at room temperature

1¼ raisins, that have been previously soaked in water for 20 minutes and drained

1 cup buttermilk or yogurt at room temperature

1 egg at room temperature

Preparation:

1. Preheat oven to 375˚F (190˚C). Lightly grease a large baking sheet.

2. In a bowl, mix 4 cups flour, baking powder, baking soda, sugar and salt. Add margarine and mix with two knives or a hand until it resembles a coarse meal. Add in raisins and mix in well.

3. Stir in the buttermilk and egg lightly beaten. If the remaining ½ cup of flour is needed, add it now and knead the dough on a lightly floured surface for no more than 2 minutes. Form the dough into a round shape and place it on a baking sheet. With a sharp knife cut an 'X' into the top of the loaf.

4. Bake for 30 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. When preparing mini loaves bake for only 20-25 minutes. Serve warm. This bread tastes best when it’s freshly baked. 

Yield: One large loaf, or four 5" loaves. For smaller loaves you can get five 4" loaves.

Note: 

I have just tasted it the next day and although it might feel a little denser, it tastes better than yesterday!

If you like this recipe, you will also enjoy:

Mini Irish Soda Bread

So be careful to do what the LORD your God has commanded you; do not turn aside to the right or to the left. Walk in obedience to all that the LORD your God has commanded you, so that you may live and prosper and prolong your days in the land that you will possess. ~ Deuteronomy 5:32-33

Teddy Bear Bread

Hello! I have to say that I am very happy with the emails and photos I have received from readers that have made the Mandarin cake. I am so glad that you liked it and that it was a success in many of your homes. Thank you all for you your wonderful and grateful emails. Today I baked a TEDDY BEAR BREAD. I’ve had this bread recipe for a while and I finally got to taste it. This bread has a good crumb and great taste.

Different from what it is customary to give around this time, I think this particular homemade bread is a good alternative to show some love to a dear one or friend. The following recipe's yield is two breads, so you can give one and eat the other. This bread recipe is also ideal to serve on children birthdays or in baby showers. I hope you like this idea and make it with great success. If you do I would LOVE to see your photos on our facebook wall.

En español: AQUÍ

I thank my husband for helping me knead this bread. He makes every bread we make taste better :)  Enjoy this very short video of the process.

Teddy Bear Bread

(Taste of Home's Breads)

Ingredients:
1 package (1/4 ounce) active dry yeast
1 ½ cups warm water (110˚F 115˚F)
½ cup warm milk (110˚F 115˚F)
3 teaspoons butter or margarine, softened
3 teaspoons sugar
2 teaspoons salt
5 ¼ to 5 ¾ cups all-purpose flour
12 raisins
1 egg
1 tablespoon cold water
Ribbon, optional


Preparation:
1. In a mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once top. Cover and let rise in a warm place until doubled, about 1 hour.

2. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Cut one portion in half; shape into balls. Cut another portion into 14 pieces; shape into balls. Shape remaining two portions into balls. To form bear body, place each large ball in the center of a greased baking sheet. Place a medium ball above body for head; flatten slightly. Place two small balls on each side of head for ears. Place one small ball in the center of head for nose, and four small balls around body arms and legs. Cover and let rise until doubled, about 1 hour.

3. With a sharp knife or scissors, cut slits for ears, eyes, nose and belly button. Insert raisins into slits. Beat egg and cold water; brush over dough. Bake at 375˚F (190˚C) for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. If desired, tie a bow around bear`s neck with ribbon.

Yield: 2 loaves.

En español: AQUÍ

Sent to Yeastspotting.

There is no fear in love. But perfect love drives out fear. ~ 1 John 4:18

Cornbread Muffins

Those of you who have read this blog for a while, know I have a favorite cornbread recipe that I've been using for years.  It is very simple to do and many of my readers have done it  and love it! This year I decided to make it as muffins for our Thanksgiving dinner and they came out perfect. For your next family reunion keep this recipe in mind.

Because they are done in a muffin/cupcake pan, less baking time is needed, and serving them is much easier.  They go well with chili con carne, roast chicken, turkey and gravy, cranberry jelly, or simply alone.

Challah

Challah, has a very soft, sweet dough that is sweeten with honey. This elaborately plaited Sabbath loaf was first made by the Jews of Central Europe in the Middle Ages. They took the challah on their migration to Eastern Europe and the West. Sometimes this bread is made with up to twelve strands of dough; the one I show you today is a four- strand plait.

I’ll be honest ….. I messed up a little with the twisting and plaiting in my first bread, but the outcome was fantastic! I am now a pro after practicing the braiding with four strands. My second, third, fourth etc loaves were a success in both flavor a plaiting!

CHALLAH Recipe

Challah is a special braided Jewish bread, very soft and sweeten with honey instead of sugar. It's one bread you'll love to make over and over again.

Ingredients:
4 ⅔ cups all-purpose flour (512 g)
2 teaspoon sea salt
7 oz tepid water (205 ml)
0.6 oz cake compressed yeast or ¼ oz active dry yeast
3 medium eggs
3-4 tablespoons honey (65-89g)
⅓ cup sunflower oil or unsalted butter, melted and cooled (79 ml)
2 teaspoons poppy seeds or sesame seeds (optional)

Egg wash glaze: 
1 egg beaten with a pinch of salt

Instructions: 
1. Put the flour and salt in a large bowl, mix and make well in the center. In a small bowl place water and crumble yeast over it. Stir until dispersed. Pour into the well in the flour, and then add eggs, honey, and oil or butter. Mix ingredients in the well, then gradually work in the flour to make soft but not sticky dough.  
2. Turn out the dough onto a floured surface and knead thoroughly until very smooth and elastic (10 – 15 minutes). 
3. Place dough in a lightly oiled bowl, and then turn the dough over so the surface is coated in a thin film of oil (this prevents a skin forming). Cover bowl with plastic wrap. Let rise until doubled in size. 1½ hours at room temperature. 
4. Punch down risen dough to deflate, then cover and let rise again until doubled in size at room temperature (about 20 minutes). 
5. Turn out dough onto a floured surface, and punch down to deflate. Divide in four equal pieces. Roll each piece to form a rope about 16x1 inch thick. 
6. Technique #1 - Pinch ropes firmly together at one end, place in front of you side by side and slightly apart with the joint part on top. Put the far left strand under the 2 middle ones, and run it back over the last it went under. Run the far right strand under the twisted 2 in the middle, and then back over the last one it went under. Repeat until the dough is plaited. Pinch the ends together at the bottom. Technique #2 - Another way I do the braid is by the "over the over, under the under and criss-cross" method. SEE VIDEO below.
7. Transfer to the prepared baking sheet (greased), then place sheet in a plastic bag slightly inflated. Let rise at room temperature until double in size (about 45 minutes). Preheat oven to 425ºF.8. Carefully brush the loaf with two thin coats of egg glaze. Sprinkle seeds if using. Bake for 10 minutes in a preheated oven at, then reduce temperature to 375 F and bake for 30 minutes or until the loaf is golden brown and sounds hallow when tapped underneath. Cool on wire rack.

Notes: 

a) If using active dry yeast, then remove from the 7 oz of water ¼ cup and set aside. Mix the ¼ cup of water with yeast and 1 teaspoon of water, mix and let stand until double in size. Add to the flour before eggs and remaining water.

b) Raisins can be added in step #2 while kneading.

c) Best eaten within four days. Cooled loaf can be frozen up to one month. I can’t personally add to this, since in my home this loaf is eaten in two days.

Yield: 1 Large Loaf.

More step by step fotos and in español: AQUÍ

“The LORD is my strength and my defense; he has become my salvation. He is my God, and I will praise him,my father’s God, and I will exalt him. - Exodus 15:2

Buttermilk Biscuits Recipe: Soft and Tender Biscuits Perfect for Any Meal

Looking for an easy and delicious homemade biscuit recipe? Look no further than these Buttermilk Biscuits! Made with buttermilk, these biscuits have a soft and tender texture that's almost bread-like. They're the perfect side dish for gravy, country-style fried chicken, or chili. Follow this simple recipe to create your own batch of mouth-watering Buttermilk Biscuits in no time! 

Receta de Buttermilk Biscuits en español. 

Buttermilk Biscuits Recipe: Soft and Tender Biscuits Perfect for Any Meal

These delicious Buttermilk Biscuits are made with buttermilk, giving them a soft and tender, almost bread-like crumb. They are the perfect accompaniment to gravy, country-style fried chicken, or chili.

Ingredients:

3 cups sifted all-purpose flour (384 gr)

½ scant teaspoon salt (3 gr)

½ teaspoon baking soda (3 gr)

4 teaspoons baking powder (24 gr)

1 tablespoon of sugar (optional, 12 gr)

⅔ cup shortening or lard (68 gr)

1 cup + 2 tablespoons buttermilk (256 ml) * see notes

Preparation:

1. Preheat the oven to 400F (200C). Sift the flour, salt, baking soda, and baking powder into a large bowl. Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles cornmeal.

2. Drizzle the buttermilk over the entire surface of the flour mixture. Stir vigorously with a wooden spoon for 2 to 3 minutes until the dough stiffens. Continue to stir for a few minutes longer.

3. Gather the dough into a ball and turn it out onto a well-floured board. Sprinkle a little flour (about 1 tablespoon) over the dough. (The dough will be sticky.) Gently flatten the dough into a thick, round cake. Knead for 1 minute by folding the outer edge of the dough into the center of the circle and giving a light knead as the sides are folded in to overlap each other. Turn the folded side down and dust lightly with flour if needed.

4. Roll the dough out to ½ inch thick. Prick the surface all over with a fork and cut the biscuits with a floured 2-inch cutter. To ensure straight sides, press the cutter into the dough and lift up quickly and sharply without wiggling. Arrange the biscuits ½ inch or more apart on a baking sheet. Bake at 450°F for 13 minutes until golden brown. Remove from the oven and let sit for 3 to minutes.

Notes: 

a) You can easily make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk and letting it stand for 5 to 10 minutes before using.

b) The interior of the biscuits should be light, soft, and white in color. Cool on a wire rack. For crusty biscuits, cool them uncovered. If a softer crust is desired, wrap the hot biscuits in a clean dish towel. Serve hot.

c) A sweet variation to these biscuits is brushing the tops with honey as soon as you take them out of the oven.

Yield: 16 biscuits.

If you liked this recipe, you might be interested in:

Gravy Recipe, Easy, from Scratch

Wherefore, sirs, be of good cheer: for I believe God, that it shall be even as it was told me. - Acts 27:25

Homemade Cornbread

This easy all-time favorite cornbread is the perfect side dish for baked meats, BBQs, chili, salads and alone for snacking. This recipe also makes a great cornbread for cornbread dressing.

En español: Pan de Maíz.

Baked as muffins, they're perfect for buffets.

This recipe is tested, recommended, and guaranteed! From my home bakery to yours.

This is an exclusive recipe from my home bakery collection, now available for you to enjoy. To access more information and purchase Mari's Banana Bread Recipe, simply click the "Buy Now" button below. Once your payment is processed, the recipe will be sent directly to your inbox.

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"I am come a light into the world, that whosoever believes in me should not abide in darkness. And if any man hear my words, and believe not, I judge him not: for I came not to judge the world, but to save the world." - John 12:46-47.

Vanilla Chinois

I had fun making this Chinois  “Chinese Brioche”. Although it takes about two and a half hours from start to finish, it's worth the wait because the taste is delicious! I found this recipe  at Angie's blog, and she got it from Espe Saveedra’s  blog. Both have wonderful blogs full of great recipes, I recommend you to visit them.

Ver receta de Chinois de Vainilla en español.

Chinese Brioche

Ingredients:

3 ¼ cups flour (375 g)

15 g of granulated yeast (Active Dry Yeast) - I used one envelope of 21 g = 2 ¼ teaspoons

¼ cup butter or margarine  (57g)

½ cup sugar (100 g) - original recipe calls for only 50 g

1 egg

½ cup lemon yogurt (125 ml)

1 tablespoon (45 g) of honey dissolved in 3 tablespoons milk (50 ml)

2 teaspoons of vanilla (10 ml)

1 ½ cup pastry cream
1 egg for wash
2 tablespoons of peach or apricot jam diluted

Preparation:

1. Prepare the pastry cream and cool or use store bought one.

2. Mix all ingredients. Following the appropriate instructions for the yeast you will be using.

3. Knead well until a smooth and elastic dough is formed. Let stand, covered with plastic wrap for 45 minutes.

4. When the dough has doubled in size, roll out with the help of a roller forming a rectangle. Then spread the pastry cream and roll up lengthwise like a roll . Cut into slices about ½ inch thick, and place in greased tray. Allow to rise covered for an hour.

5. Brush with 1 beaten egg and place in a preheated oven at 400ºF (200 ºC) for 40 minutes. If the top begins to brown, cover with foil. Prick with a knife to check if it is well done.

6. When done brush with 2 tablespoons of peach or apricot jam diluted with 2 tablespoons of water in the microwave for 20 secs.  Brush the chinois and serve.

In the same way, let your light shine before men, that they may see your good deeds and praise your Father in heaven.” – Matthew 5:16

Passion Fruit Scones

En Español

These scones make a delicious morning or afternoon snack. I love passion fruit, and when I saw this recipe in a magazine I knew I had to try it. I've been baking these scones for many years and I have also adapted it to make a passion fruit scone cake. The instructions are at the end of this post, so check it out too! I know that passion fruit lovers, like me, will love both recipes.

Passion Fruit Scones

Ingredients:

2 cups all-purpose flour + ¾ reserved for kneading
4 Tablespoons of sugar
1 Tablespoon baking powder
Pinch salt
5 Tablespoons of cold unsalted butter, cup into bits
2 eggs
¼ cup passion fruit pulp

Preparation: 
1. Into a bowl sift the flour, sugar, baking powder, and salt. Add the butter and blend the mixture until it resembles coarse meal.

2. In a bowl whisk together the eggs and passion fruit pulp. Add to the flour mixture and mix until dry ingredients are moistened. Form into a ball and transfer to a lightly floured work surface. If it sticks ¾ add remaining flour gradually, using only what is necessary. Gently knead the mixture until it forms a dough.

3. Roll the dough into a round ½ inch thick and with a pastry cutter stamp out yields 10 – 12 scones. Transfer to a lightly greased baking sheet and let rest in a cool place for 20 minutes.

4. Preheat oven to 400˚F (200 C) bake for 15 minutes or until tops are golden. Serve with the jam of your choice.

These scones could be served with:

Passion fruit Juice

Vanilla Buttercream and Passion fruit pulp

 Mango y Maracuyá Marmalade

Mari’s Passion fruit Scone Style Cake 

Since this is one of my favorite recipes I adapted it to make a scone cake mix. The dough comes out soft and has a texture that melts in your mouth! The recipe is basically the same, only a few changes have been made to the process.

Ingredients: 4 cups flour, 2 teaspoons baking powder, 1 cup sugar, 10 tablespoons butter, 3 eggs, ¾ cup passion fruit pulp.

Preparation: Cream the butter or margarine and sugar for about 3-4 minutes, add eggs and continue beating for 2 minutes. Add pulp and then the flour mixture, stir until blended. Pour into two 9 "round baking pans. Bake at 350F for 30-40 minutes.  

For the Mango filling: Peel 4 mangos, remove the pulp and blend with sugar to taste. Then cook at medium heat to until it slightly thickens. If you think it necessary you can add 2 tablespoons of cornstarch to make it thicker.

 

 

“For the eyes of the Lord are on the righteous and his ears are attentive to their prayer” – 2 Peter 3:12