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This a great recipe for Christmas breakfast, or any cold, blistery morning. I use evaporated milk for these delicious treats, based on a suggestion by a Williamsburg chef. They use it in their gingercake cookies, one of my favorites.  Ingredients: 2 cups pastry flour 2 tablespoons dark brown sugar 2 teaspoons baking powder  1/2 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons ground ginger  2 teaspoons cinnamon 1/2 teaspoon all spice 1 12 ounce can evaporated milk. 2 eggs 1/3 cup molasses  3 tablespoons melted butter 1 teaspoon grated fresh ginger  1/4 teaspoon keylime or lemon oil In a small bowl, mix all the dry ingredients.    In a separate bowl combine all the wet ingredients making sure the eggs are well beaten. Add the wet ingredients to the dry, mixing thoroughly.  Don't over mix, or the panckes will be tough. Preheat your griddle over medium low heat. Use a quick spray of cooking oil. The cakes need to be grilled over a slightly low...

I love the Columbia Restaurant. We are blessed with several in the state to visit. One in St Augustine, that  we frequent with my daughter and her family, one in Celebration, and of course the original in Ybor City. We enjoy their  1905 salad and warm Cuban bread. The bread is amazing. This is my interpretation of their bread. The key to this deliciousness is lard. I read an article on La Segunda bakery that has supplied their bread forever. I saw in the article that they used to use beef tallow in the early day but switched to lard soon after. This recipe uses both. This is not a make in an hour or two recipe, but one that takes 2 days to make. Day one is a prefermentation. Day two is making the bread. Ingredients:  Preferment 1/2 cup bread flour 1/2 teaspoon instant yeast 1/2 cup of warm (not hot) water Dough 2 1/2 cups bread flour 2 1/2 teaspoons sugar 2 1/2 teaspoons kosher salt 2 teaspoons instant yeast  2/3 cup of warm water 100 to 110 degrees ...

 When I was growing up, my parents would sometimes take us to Grants 5 and dime. Their hot dogs were served on the most delicious buns. sliced on the top, with the sides toasted in butter, they were amazing. I could never find those buns since they closed.  It was later in life that I discovered, they were actually New England style buns. This is my version of what I remembered as a child. Ingredients: 3 cups bread flour 1 tablespoon potato flour 2 tablespoons sugar 1 teaspoon salt 2 teaspoons instant yeast 1 teaspoon diastatic malt 2 large eggs 3/4 cup of evaporated milk 5 tablespoons room temperature   unsalted butter cubed ABegin by warming the milk in your microwave, shooting for a temperature of 105 degrees. Add the yeast and sugar, allowing the mixture to rest a few minutes. If its starts foaming, then your yeast is good, and you may continue.  Add the remaining ingredients, except the butter, and mix with a dough hook on low. Once completely mixed...