Fruity Santa Bread

What a surprise this Fruity Santa Bread will be when it is brought to the table with the other sweets! Chock-full of fruits and nuts, the bread will be sure to please all the good and naughty kids around.

Lots of bread baking in the air and #twelveloaves is a great group where we bake a bread with the addition of the monthly theme flavor or ingredient. And keeping with the season, we were asked to prepare a Holiday bread. An online search brought on a list of the same old thing until this chosen one grabbed by attention big time. Could I actually make the Fruity Santa Bread to look like Santa?

Fruity Santa Bread

Tasty reading ahead, KEEP GOING… →

Masoub, a Saudi Arabian Banana Breakfast Dish

Looking for a new exotic breakfast idea? This delicious Masoub dish is a Saudi Arabian banana bread pudding made in its simplest form, topped with almonds, raisins, whip cream, honey and cheddar.

It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose two savory and a sweet dish from the country and the members pick one dish to make. We are visiting Saudi Arabia this month and we will make Masoub, a Saudi Arabian Banana Breakfast Dish.

Masoub-Banana-Breakfast-Dish

Tasty reading ahead, KEEP GOING… →

Reshteh Polow: Persian Rice with Noodles

It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose a savory and a sweet dish from the country and the members pick one dish to make.

This month we are exploring Iran and I chose the Reshteh Polow, or Persian Rice with Noodles

IMG_1277

Tasty reading ahead, KEEP GOING… →

Steam Sponge Pudding Cake

An update from the Bakers Challenge of April…get the recipe here. I just added raisins to batter and some Cranberry sauce in the mold. I liked it better then my first attempt, especially a day later.