RECIPE: B&B Balsamic Dressing for Salads

RECIPE: B&B Balsamic for Salads and Pasta

Jump to Recipe icon   I had a great assistant in the B&B kitchen for a recent event. My grandson stepped in as sous(ish) chef helping mix some of the ingredients, staging the buffet, and plating help. Some of the best “feel good” moments I ever experience is when someone loves my cooking. I am over the moon when it is someone special like my teenage grandson. So, without further ado, here is ” the only dressing I will ever eat on salad again,” sayeth the Grandson. Note to Self: He has not yet had the strawberries.

Medium bowl for mixing
1-Cup Liquid measuring cup
Measuring spoons
Garlic press (optional)
Transfer blade (optional)


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1/4 C. quality Balsamic Vinegar
1/4 C. Extra Virgin Olive Oil
2 Tbs. Honey (local clover honey is what we use – reduce amount for pasta)
2 tsp. Dijon Mustard
1/2 tsp. dried Thyme
1.5 cloves Garlic, minced
Salt and pepper to taste


Combine all ingredients into bowl.

Thoroughly whisk/shake until well blended.

Transfer to cruet or other storage container. Store covered in refrigerator.

Shake well before serving.

Best served slightly chilled or room temperature.

Serving Tip

Fabulous on pasta– warm or cold. Especially tasty on Italian Pasta Salads, freshly cooked tortellini, and antipasto salads.

Wonderfully yours,


RECIPE: Beer or Hard Cider Bread

Jump to Recipe icon   Making Beer Bread – no dry yeast needed. For bakers, this is an out-the-door bread in an hour and 10 minutes when you get comfortable with the recipe. Super awesome flavour! You can use many different beers like an IPA for a hoppy bread. Note: Heavy beers generate a lingering beer aroma in the warm bread. Enjoy!

From bowl to ready-to-eat in 1-1/2 hours.

VIDEO LINK: Prep & Cook Online Series: Beer or Hard Cider Bread External Link Image

1 large mixing bowl
1 1.5 Qt oven safe loaf pan (I prefer glass)
Wooden spoon
Scraper tool
Dry measuring cup
Measuring spoons
Microwave or stovetop pan to melt butter

Beer/Hard Cider Bread Recipe

3 cups All-purpose Flour (sifted)
3 teaspoons Baking Powder (omit if using Self-Rising Flour)
1 teaspoon Salt (omit if using Self-Rising Flour)
1⁄4 cup Sugar
1 (12 ounce) can/bottle Beer or Hard Cider (bottle opener, if not twist off)
1⁄4 cup, plus 1 Tablespoon Butter

Preheat oven to 375 degrees.
Using 1 Tablespoon of butter, grease loaf pan (butter bottom and sides).
Melt remaining butter on stove or in microwave (typically 30 sec max). Set aside.
Thoroughly mix all dry ingredients, then add beer/hard cider stirring until all dry ingredients are moist.
Pour mixture into a greased loaf pan. Spread evenly.
Pour melted butter evenly over mixture.
Bake 1 hour, remove from pan, and cool for at least 15 minutes.
Alternate method: Mix butter into dough for a more regularly textured bread loaf).

Beer temperature results: Using room temperature beer in one batch and refrigerator cold beer in the other, I found that – while baking – the loaves rose at different times; however, both loaves came out the same size in the end presentation (see photo).

VIDEO LINK: Prep & Cook Online Series: Beer or Hard Cider Bread External Link Image

Wonderfully yours,


RECIPE: Basic Baking Mix

RECIPE: Basic Baking Mix

Jump to Recipe icon   Many who have stayed at the White Rose Manor, or who follow my Prep & Cook Online Series, know that I bake. Often, I use olde world recipes. This is one of those recipes.

To those who have attended my scones classes, here is the Basic Baking Mix we used as the base to create them. Please note this is a large quantity of baking mix, but it is scalable.

For use with biscuits, scones, waffles, pancakes, coffeecakes and more, here’s to happy baking!

Basic Baking Mix Recipe

YIELD: Approximately 12 Cups

10 Cups All-purpose flour
1-1/3 Cup Nonfat dry milk
4 Tbs. Baking powder
4 tsp. Salt
2 Cups Shortening/Lard* (unsalted butter may be used if not being stored)

Nutrition Facts image

*Lard is soy-free


In a very large bowl, combine flour, dry milk, baking powder, and salt. Stir well. With a pastry cutter (or 2 knives), cut in shortening/lard until coarse crumbs form.

Store in an airtight container in cool, dry place for up to 3 months. Stir before measuring as some settling may have occurred.

Use as directed in White Rose Manor recipes like our French Crumb Cake.

Wonderfully yours,