Here are some things I've made recently and I've got a biga in the fridge that's going to take like a million hours to finally be bread fit for eating. Oh you rustic Italians, how you teach me patience.
|A fancy way to make cinnamon rolls, go here for the recipe.|
|A new favorite of mine, Mel's recipe.|
|I love pie, I love limeade. This was a natural progression. Here is the recipe. Note, I used the crust from the banana cream. I'm not saying you have to use that crust for all cream pies but I recommend it.|
Wild hair or good idea?