As we leave the last month of winter and approach spring, we hope you will find these to be the perfect afternoon treats. Whole grain lemon bars with a thick, soft, and chewy Kamut and almond shortbread crust and a sourdough lemon filling that is perfectly sweet and creamy, withoutRead More →
The Recipe Box- By Quail Hollow Kitchens Another year has passed, and another year has begun. In a time for new beginnings and fresh starts we hope you might try your hand at a few fun home baking projects. We are ringing in the New Year with lovely little crackers.Read More →
By Patricia Davis * Fermentation is one of the most ancient forms of preserving foods, and lactic acid fermentation is the simplest and safest way of preserving. Coming from a family of Europeans, we often eat many lacto-fermented foods. Sauerkraut, green olives, capers, grape leaves, and pickles. If you haveRead More →
We are blessed with the perfect climate to grow three varieties of peaches at Quail Hollow Kitchens. This recipe is one I cannot seem to make enough of. My children will tell you, sourdough bread is complete with this jelly by its side. I am not sure where I first foundRead More →
by Quail Hollow Kitchens We hope you enjoy this introductory sourdough bread recipe. I use this recipe in my beginning bread making classes. Its purpose is to familiarize the class with a sourdough starter and how it can provide the natural leavening in sourdough bread. Depending on your choiceRead More →
