Taste of Home Equals Comfort Food
Written for Paper Palate on the Well Fed Network
Doesn't it seem like Taste of Home magazine has been around forever? I believe the magazine is in its 15th year of publication. That is quite impressive for a magazine that is ad free and is simply a magazine full of reader submitted and test kitchen recipes.
The October/November 2007 issues of Taste of Home is a great example of why this magazine has been so successful through the years. With down home recipes like Honey Glazed Spiral Ham and Zippy Chicken Mushroom Soup, in every issue you find recipes that make you remember growing up and sitting around the dinner table after a hard day of school and play. The fall and winter issues of Taste of Home magazine are always my favorite. These issues are full of recipes packed with comfort. Do you find comfort in the yummy vegetables of autumn? Turn to one of the bonus cards on page 41 and you'll find a tasty recipe for Rice-Stuffed Acorn Squash. Are you looking for a simple way to cook your turkey this year? Page 10 has a recipe for Turkey Breast with Vegetables that might just make my menu this year. Is soup your comfort food of choice? Apple Pumpkin soup, found on page 9, can be comforting and impressive. Serve it in a small hollowed-out pumpkin and you've brought autumn to your table in an impressive way!
Bread is one of my favorite cold weather staples, so in this issue of Taste of Home magazine I turned to the recipe for Soft Breadsticks. These breadsticks were incredibly simple to make and they had a nice, subtle flavor... a perfect accommpiment to the Baked Potato soup we had for dinner last night.
If you are looking for a great magazine full of comfort-food favorites and new recipes to try, pick up the October/Novemeber 2007 issue of Taste of Home magazine. Settle in and warm up your home with the delicious recipes.
Soft Breadsticks from Taste of Home Magazine
- 3 teaspoons active dry yeast
- 2 cups warm water (110° to 115°)
- 1-1/2 teaspoons sugar
- 1/4 cup olive oil
- 1-1/2 teaspoons salt
- 3/4 cup whole wheat flour
- 4-1/2 to 5 cups all-purpose flour
- 1 egg
- 1 tablespoon water
- Poppy seeds, sesame seeds, Italian seasoning, coarse salt and/or shredded Parmesan cheese, optional
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Let rest for 10 minutes. Divide into 14 portions. Roll each portion into a 9-in. x 1-in. rope. Place 1 in. apart on greased baking sheets. Cover and let rise for 20 minutes or until doubled.
Whisk egg and water; brush over dough. Sprinkle with toppings if desired. Bake at 375° for 15-20 minutes. Serve warm. Yield: 14 breadsticks.
Kristen
19 Comments
Reader Comments (19)
But the bread sticks look fantastic:)
Hugs!
Kat