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Homesteader Cornbread

Reviewed: Sep. 6, 2013
WOW! This is now my only recipe for cornbread. I did add shredded sharp cheddar to the batter. Used a cast iron pot, preheated in the 400 degree oven (melted 2T butter in it), for baking the cornbread. Just lovely and incredibly moist. I did let the cornmeal and milk sit together, with wisking every minute or so for at least 5 minutes. Excellent flavor. Would have loved to have put in some fresh corn as well, but did not have any on hand. Thank you, Willowsmom99, for this recipe and thanks to all for technique suggestions!
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Best Ever Banana Bread

Reviewed: Apr. 6, 2013
Wonderful, wonderful recipe! This is my go-to recipe for banana bread. Thank you, Rose! Cooking the way that I do, I often make changes to such excellent recipes to play around. For my most recent batch, I used 1/2 whole wheat pastry flour and the rest a good unbleached flour. I added cinnamon and a smidgen of King Arthur Flour's Fiori di Sicilia, in addition to about 1/2 cup of crystallized soft ginger pieces. 3 mashed bananas. Added walnuts instead of pecans. At any rate, it's my variation on Rose's perfection. Also divine!
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Beaker's Vegetable Barley Soup

Reviewed: Feb. 1, 2012
Pretty much followed the recipe except i didn't have barley, so i substituted buckwheat groats. Also added a yellow squash and sauteed all vegies in a bit of olive oil before adding the rest. Additionally, i added in some hot turkey sausage. Really, excellent flavor. Very healthy!!! Thank you!!!
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Beautiful Salad

Reviewed: Jun. 29, 2008
I have made this recipe several times and every time to raves from friends and family.
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