I have 3 different sizes of slow cookers, so one would think that I would use them often, but it’s just the opposite. I hardly ever use them, so when Maureen Locos Hewett shared this recipe for ribs with kraut prepared in a slow cooker, I decided to test it. It came out great! The meat was so tender…falling off the bones…and the kraut was very flavorful. The only thing I changed was that I used less broth, and more veggies…I added shredded carrots and chopped celery, plus some caraway seeds. I love caraway seeds in sauerkraut.
If you never baked bread before, or anything else from scratch for that matter, YOU CAN make this bread with ease.
This is the simplest baking recipe I have ever come across, and even someone who never baked, will be able to bake this delicious homemade bread within TWO hours from the beginning to the end.
No need for a mixer (bowl and spoon suffices), no KNEADING required, no yeast proofing, and before you know it, you will have a perfect loaf of freshly baked bread to enjoy.
It has been a while since I posted an update of my garden…my favorite place for relaxation.
So much already has happened in my garden by now. All my annual and perennial plants are up, some already passed their bloom time, others are just getting ready. My June Strawberries are all gone already, and my Blackberries are getting ready to ripen.
Here are some pictures of my plants at the end of June….:-)
In the US, most of the cheesecakes are made with cream cheese, but Europeans make most of their cheesecakes with fresh farmer’s cheese.
I love the creaminess of the custard filling in a Napoleon dessert, the flakiness of the pastry layers, and the sweetness of the glazed top, accented with dark chocolate.
It was an easy project, thanks to Pepperidge Farm Puff Pastry dough, instant pudding mix, my home grown strawberries, and fresh whipped cream.