Watercolor is one of the oldest and most ready-to-use mediums. Experts date its existence as far back as the Paleolithic times. However, watercolors started to be recognized as an art medium until the Renaissance and from then on have continued to be used by some of the most talented artists of all times. In this

This Imeruli Khachapuri is a delicious Georgian cheese-filled bread. You can eat it as a snack or pair it with a fresh vegetable salad for a full meal.

“Our Daily Bread” The Daily Devotions of Greg Laurie Posted by www.gotquestions.org Question: “Why did God put the tree of knowledge of good and evil in the Garden of Eden?…

63 p. 19 cm

Olga Loizon's famed Olga bread was a favorite among metro Detroiters. Here's how you can make it at home.

These fluffy bread rolls are made with fathead dough. They are gluten free, low carb and keto friendly.

These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! They are super easy and everyone will want the recipe.

Artist Damian Lechoszest Raciborz, Poland, 1976 Damian Lechoszest --- Website

Songs weren't always labeled for explicit lyrics. The history of how it all came about includes some unlikely bedfellows.

The blue cornflower has been the national flower of Estonia since 1968 and symbolizes daily bread to Estonians. In Estonian the flower is called a Ryeflower :) and you can find it in the rye fields…

While milk bread methods yudane and tangzhong are similar in some ways, there are differences between them you should know before using either at home.

Plums dumplings: plums encased in a potato based dumpling dough, boiled and breaded.A dessert, an appetizer, or the main course? Up to you.

Rowies are a crispy, layered pastry from Aberdeen, Scotland. The secret to them is a combination of lard and butter...and a little bit more butter.

For the most part, I have had a lot of luck with bread recipes. If it does not work out the way I want on the first try I begin the tweaking process. It

These sourdough rolls have a crispy, crackly crust and a soft, airy crumb.

Eat at home: Our family almost never eats out & we try to make as much of what we eat from scratch, so we save things like drippings, stocks etc to make soups, broth, gravies, marinades etc &am…

Savory & crispy scallion pancakes made with sourdough discard.

Sastojci za lepinje iz tiganja: 400-450g brašna, 1 kašičica praška za pecivo, 1.5 kašičica soli, 3 kašike ulja, 1 šolja hladne vode, dodaci po želji: seckana pera mladog luka, vlašac, peršun, ulje za prženje.

Explore Grace’s 137 photos on Flickr!

The traditional recipe, handcrafted, made from scratch

Tell your friends to popover and try this incredible savory dish!

Hearty chunks of lamb and gorgeous green beans – a match made in culinary heaven.

strucla orzechowa drożdżowa zwijana z orzechami i marcepanem - przepis na ciasto świąteczne

Real-life stories make God and the Bible relevant to your everyday life. Join millions around the world in this encouraging, Christian devotional.

Our keto cloud bread recipe is easy and fun to make, and even more delicious to eat. These no carb oopsie bread rolls are perfect for low carb sandwiches. You'll want to try these today!

A copycat Arnott's Spicy Fruit Roll recipe.

Finnish Nissua (Pulla)!: I am SO in love with this! Why? Let me count the ways... 1) It's delicious 2) It's truly beautiful, like a work of art 3) It's delicious 4) It fills the house with wonderful aromas 5) Have I told you it's deeelicious? Now, I know what you're thinkin…

Some of my favorite memories growing up on our farm are of those big farm breakfasts. Fresh eggs scrambled, farm fresh whole hog sausage patties, fresh cold milk with maybe a few specks of cream still floating on the top. And who can forget those big flaky buttermilk biscuits dripping with that home churned sweet cream butter. Maybe topped with some of mama's fig preserves, or strawberry, mayhaw, or maybe huckleberry jam. I remember my mother had this big tin potato chip container that she kept her flour in. She sifted it with an old tin sifter. Inside the flour canister was a big tin measuring cup. I am so glad I saved these after she died. It's amazing the little things that bring back such memories. The flour was sifted into her wooden biscuit bowl. Hand carved by her cousin and given as a wedding gift. In that same bowl I now make biscuits for her great grandchildren. BUTTERMILK BISCUITS 4 cups all purpose flour 1/4 cup sugar 2 tsp salt 4 teaspoons baking powder 1 teaspoon cream of tartar 1 stick frozen margarine or butter 1 1/2 to 2 cups cold buttermilk Preheat oven to 500 degrees Fahrenheit. Grease cookie sheet or old pizza pan with shortening, margarine or spray with cooking spray. In a large bowl sift together flour, sugar, salt, baking powder, and cream of tartar. Mix well. I use Robin Hood flour as that is what is readily available in my area. Take frozen stick of margarine and grate into flour mixture. Mix well. Pour buttermilk into flour and butter mixture and mix well. Dough will have consistency of maybe a thick cottage cheese. This will make a very moist dough! Do not over mix. More or less buttermilk may be used. You want enough buttermilk to absorb all your flour mixture. Remember the consistency should be of a thick cottage cheese. Flour surface and turn dough onto flour and knead 5 or 6 times. Again do not over knead. Biscuits take a very light hand. Shape dough into rectangle about 3/4 to 1 inch thick. Use floured biscuit cutter or glass to cut into round biscuit shapes. Notice I just put a small hand full of flour on counter and knead right on counter. You can see the small flecks of frozen margarine in the dough. This is what helps to make your biscuits light and flaky. When you use your cutter go straight down, do not turn the cutter. If you turn it will make the sides tough. You can reshape and use the extra dough just remember not to work the dough too much. Place on greased cookie sheet or pizza pan almost touching and brush tops with melted butter. (When I was a kid my mother kept a tin of strained bacon grease next to the stove. She topped her biscuits with that bacon grease to help with browning . Sometimes she even used that solid bacon grease to make her biscuits instead of margarine or butter. Waste not want not : ) Place in HOT oven and bake until golden brown. Watch carefully because in that hot of an oven they will burn quickly. A few biscuit making tips: * Use a light hand and don't overwork your dough or you will make it tough * Bake quickly in a very hot oven * When cutting bring the cutter straight down in to the dough do not turn the cutter or you will make the edges tough. * How much liquid you use can vary from winter to summer and even by the type and quality of flour used. These measurements are a guideline only. Remember practice makes perfect. Once you make these biscuits often you will find the right measurements for your flour. Practice really does make perfect. * Try the frozen margarine trick with your pie crusts too. It works great ! And how do you serve these biscuits? With just about everything. Tonight I am going to have breaded baked pork chops, au gratin potatoes, wilted spinach salad and buttermilk biscuits. O Wise One's favorite way to eat these biscuits is split and drizzled with milk gravy. It's our quick supper after a long day working around the place or a Sunday morning treat. As for me I love them split and served with butter and my homemade cherry jam. Blessings from The Holler The Canned Quilter

These Apricot Sweet Rolls are buttery, light, and airy. They are no-knead homemade yeast rolls with a delightful apricot filling and sweet glaze on top.

Hey there my sweet crafty friends!! Welcome to the Our Daily Bread Designs December Release Blog Hop! (December already, can you believe it!?!!) Now, if you got here from Chris Olsen's wonderful blog, you are in the right place! If not, you might want to start at the Our Daily Bread Designs…

Asma Khan, founder and head chef of Darjeeling Express in Kingly Court, W1, presents recipes for a feast inspired by traditional Indian home cooking her own royal Mughlai heritage and memories of her childhood in Calcutta.

Each sip tastes of milk and salt and cereal - but the drink also has a remarkable drying effect in the mouth, thanks to a healthy dose of naturally astringent green tea. This is absolutely the strangest tea I have ever sipped.

I am so excited to be the MUSE Card Club #37 Guest Designer this week. I just love playing along with the participants each week- so many talented cardmakers out there. I send out thanks to all o…