Old-world methods provides a lesson in taste and nutrition It all started about a month or so ago on a Saturday morning in February. We were relaxing; I was scanning the channels after watching the local weather and found a segment of New Scan Cook on the local PBS station WUNC, this was a refreshing […]

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I modified the recipe for commercial use and baked it as a regular part of our sweet bread and dessert offerings at Innovative Food Services, a now defunct catering company in New Orleans, and the primary function which was to supply food services for several upscale employee cafeterias for a law firm and for a large oil industry client.

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These bread sticks are great with soups or salads, and this particular batch were served along with my Acorn Squash Soup, a fantastic accompaniment.

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Dreaming of a peachy pecan praline dessert? Then I have the answer to your sweet tooth desires with this delightful cobbler.

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The single batch of dough yields two medium loaves or one medium loaf and four mini loaves. This bread is similar to most of the cinnamon raisin breads you will find in stores today, and slightly larger than the typical, and great toasted with some butter, or even cream cheese smeared on top. Of course, plain is just as wonderful too, with the dark and golden raisins, cinnamon, and sugar spiraled loaf; any slice is just plain goodness.

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