Tag Archives: butter

Potato Soup with Milk and Honey Bread

March in New England is a fickle beast.

Temperatures in the 60’s with sunshine one week and 18 inches of wet, heavy snow the next, (great book reading weather!)

I just finished a great little novel by Jenna Woginrich. The $4.99 ebook is called Birchthorn.  It’s suspenseful with great characters and plot twists. There’s a scene in it where one of the characters, Eli, has a pot of potato soup on the stove.

Now, I have potato soup on the brain.

Since every great soup has to have a great accompaniment, we will start with bread.

Milk, honey and a little butter are warmed and yeast is added.

This mixture is combined with flour and salt.

While Marcy sleeps next to the radiator, I work the dough in a bowl with a wooden spoon.

It’s then covered with a towel and placed in a warm place to rise.

Next, potatoes are peeled and cubed.

We add just enough water to cover the spuds and season with a bit of salt and pepper.

Then, comes the bacon…


A post shared by Jodi Rhodes (@homemadeandwholesome) on

Listen to those three halved pieces of glorious bacon sizzle.

Every potato soup needs a gorgeous little purple onion.

After an hour, the dough has risen and we are ready to knead.

It only takes a few flicks of the wrist to get a smooth soft ball of dough.

That ball of dough is placed in a cast iron skillet and allowed to rise again while the oven comes up to 350 degrees.

Once the potatoes are done, they are lightly mashed along with the water that didn’t evaporate.

A couple tablespoons of butter, the bacon-fat-sauteed chopped onion and that glorious bacon  are added to the pot of potatoes.

All that’s left to do is add a little more salt and pepper and place the pot over low heat, stirring every now and then.

A warm loaf fresh out of the oven.

And a hearty meal.

Take that March, you fickle beast.

Petite Milk and Honey Bread

  • Servings: makes 1 small loaf
  • Print

  • 3/4 cup whole milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour (plus more for kneading)

Place milk, butter and honey in a microwave safe bowl or glass measuring cup and heat for 90 seconds. Sprinkle yeast over top and let sit for 5 minutes or until bubbly.

Stir flour and salt together in a medium sized bowl. Pour milk and honey mixture over top and mix with a wooden spoon and fully combined.

Place a tea towel over top of the bowl and let rise until double in size, about an hour.

Once risen, on a floured surface, knead dough until smooth, about a minute.

Preheat oven to 350F. Place the ball of dough in a cast iron skillet and make a cross on top to let the fairies escape. Place the tea towel over top to let the dough rest while the oven comes up to temperature.

Bake for 40-45 minutes. Slice/ break and serve.

Potato Soup

  • 3 large potatoes, peeled and cubed
  • 1/2 small onion, diced
  • 3 slices of bacon
  • 1/2 cup whole milk
  • 3 tablespoons unsalted butter
  • salt and pepper
  • sharp cheddar for serving (optional)

Place peeled and cubed potatoes into a medium sized pot and cover with water just to the top of the potatoes. Add some salt and pepper. Bring to a boil, turn burner down to medium-high and let simmer until soft.

Meanwhile, cook bacon slices in a skillet until crispy. Cut into pieces. Place diced onion into bacon grease left in the skillet. Saute on medium-low until translucent.

Mash cooked potatoes with remaining water, leaving some chunks. Add milk, butter, bacon and onions to the pot. Stir to combine and place back on the burner set to low, stirring occasionally, for a few minutes. Add salt and pepper to taste, if you like.

Serve with shredded cheddar and warm bread.



Dinner Rolls


I prefer taking photographs using natural light. Here in New England at this time of year, natural light is in short supply. No more waking up early in order to bake and capture images in the dawn’s early light. But since it is the holiday season, I will just have to use artificial light to get the shots I need, in order to share these amazingly easy homemade dinner rolls.


Do you have an hour to spare? That is all you need to make these beauties. An hour…and a microwave, an oven and some run of the mill kitchen utensils, and the ingredients, right.

Milk, a bit of butter a touch of sugar are heated to 125 degrees in the microwave. That takes just one minute in mine.


Between 120 and 130 degrees F is what we are after here.


After combining flour, yeast and salt in bowl, the milk mixture is poured in and combined with an at room temperature egg.


After the dough is kneaded on a lightly floured surface, we score it to measure out our twelve portions.


We roll the dough into little balls and place them into a greased dish. Let’s cover them so they can rise in a nice warm place, away from drafts and opportunistic dogs ;)

After a measling half hour, we are ready to bake them! They take another half hour in the oven and then we can eat them :)


These are perfect warm with a pat of butter. They also make great mini sandwiches.

Dinner Rolls

  • 3/4 cup of milk
  • 1 1/2 Tbs. butter
  • 1 1/2 Tbs. sugar

Combine in a heatproof bowl and microwave on high for about a minute. Check with a thermometer that the mixture is between 120-130 degrees F.

  • 2 cups flour
  • 1 1/8 teaspoon yeast
  • 3/4 teaspoon salt
  • 1 egg

Combine in a large bowl. Add milk mixture and an egg that is room temperature.

Add about 1/4 cup flour and knead for a couple minutes. Roll dough out or pat down and score to make twelve equal portions. Roll each portion into a ball and place in a greased 8×8 pan. Cover and let rise for half an hour.

Bake in a preheated 350F oven for about 30 minutes or until browned.

(This recipe was halved from it’s original quantity of 24 from Our Best Bites)


To me, baking is very therapeutic. I enjoy the measuring and mixing, the sifting and stirring. But today, I found a way to take all the fun out of it. They’re called Spritz cookies.

On Sunday, we went to a flea market and I found a brand new, in the box, Wilton Spritz cookie press for just $1.00.

Wilton cookie press

These cookies take patience and a lot of it. The dough has to be chilled. The cookie sheet can’t be warm.

The cookie dough is quite basic. Butter and sugar are creamed together until fluffy. An egg and some vanilla are incorporated and then comes the flour and a pinch of salt.

After the dough is chilled, you should shape it into cylinders that will fit into the cookie press. You then pick your shape and hope and pray that they come out okay.


It’s not all bad. The cookies are buttery and sugary. They slightly resemble and definately taste like those danish butter cookies in the blue tin at the grocery store. It’s just the back and forth in the fridge and the waiting that got to me. Maybe I was just in a mood.

The end result is what I was after though, so it all worked out.

Yummy cookies

I will just have to remember to chill the dough and expect to spend the night in the kitchen :)

Basic Spritz Cookie Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cup flour
  • 1/4 tsp salt

Cream the butter and sugar in a bowl with an electric mixer until fluffy (2-3 minutes). Add the egg and vanilla. Mix about a minute. Add the flour and salt and continue mixing until combined. Bake in a 350F oven for 6-8 minutes.