Tag: recipe development

This category features all the original and adapted recipes posted at Go Eat Your Bread with Joy. Go Eat Your Bread with Joy is a Nashville food blog written by copywriter Shanna Mallon.

breakfast panna cotta

It was Good Health Magazine that first wrote, “Breakfast is the most important meal of the day,” but for anyone with a job, kids or a warm bed in winter, it’s also the most likely meal to skip. While there’s no shame in grabbing a banana while you jet out the door, there’s also no denying the beauty of batched breakfasts, prepped and planned for the week. Interested? Behold, breakfast panna cotta.

breakfast panna cotta

Let’s say you’re already familiar with traditional panna cotta, that velvet custard dubbed “perfect dessert” by The Kitchn and considered fancy enough “to wow your guests,” according to at least one West Virginia news channel. If you’re relegating panna cotta to the dessert category, however, you’re missing a morning marvel. Panna cotta, literally cooked cream, is a smooth and silky custard originating in Northern Italy that ranks high on the list of desserts dressed to impress, right next to soufflés, tiramisu and flan. But swap the heavy cream with Greek yogurt and add some granola, and you’ve got a new reason not to hit the snooze button.Read More

How to Make Breaded Cauliflower, Baked Not Fried

This is the fifth and final part of a Cook the Cookbook series featuring Margaret Rudkin’s The Pepperidge Farm Cookbook, published in 1963. Also in this series: Intro, Venison Vegetable Soup, Will the Best Pie Crust Please Stand Up?, Pepperidge Farm Bread and Healthy Pumpkin Muffins for Toddlers or Anyone.

baked breaded cauliflower

After she’d majored in math, raised a family on a farm and become the head of household name Pepperidge Farm, Margaret Rudkin traveled to Ireland. She went with her husband, Henry, to “do some salmon fishing” and find an ancestor’s burial site, but, while there, she ended up buying an old family house on 150 acres. Considering this is the same couple who, newly married, up and bought New England acreage to experience “a real country life”–not too surprising.

“The old place had never been spoiled,” she writes. “We were told [it] was going to be sold. What did we do? One guess!”Read More

Healthy Pumpkin Muffins for Toddlers or Anyone

This is part four in a Cook the Cookbook series featuring Margaret Rudkin’s The Pepperidge Farm Cookbook, published in 1963. Also in this series: Intro, Venison Vegetable Soup, Will the Best Pie Crust Please Stand Up? and Pepperidge Farm bread.

healthy pumpkin muffins for toddlers or anyone

At first glance, the fourth chapter of Rudkin’s book strikes me as the strangest, departing from the linear storyline of her life to feature her interest in old cookbooks. As if to explain, she writes that she developed this interest while in the food business. In fact, knowing her hobby, on the twentieth anniversary of Pepperidge Farm, her employees surprised her with a copy of the world’s first printed cookbook, with a scroll signed by each one. Read More

Pepperidge Farm: The Bread That Launched a Business

This is part three in a Cook the Cookbook series featuring Margaret Rudkin’s The Pepperidge Farm Cookbook, published in 1963. Also in this series: Intro, Venison Vegetable Soup and Will the Best Pie Crust Please Stand Up?.

Homemade white bread from Pepperidge Farm's Margaret Rudkin

Like most middle-class American children of the ‘80s and ‘90s, I grew up on goldfish crackers, Milano cookies and other foods branded with that famous red banner displaying the Pepperidge Farm name. When choosing a recipe from this third section of Rudkin’s book, however, dubbed “Pepperidge Farm,” I decide to go basic. If bread could grab her doctor’s attention, launch Rudkin’s foray into the food business and be the impetus for a business now known around the world, perhaps it will appeal to me, too. Read More

Will the Best Pie Crust Recipe Please Stand Up?

This is part two in a Cook the Cookbook series featuring Margaret Rudkin’s The Pepperidge Farm Cookbook, published in 1963. Read the intro to this cookbook’s series here and part one here.

pie crust made with butter and coconut oil

Before Margaret Rudkin wrote the world’s first cookbook to land on the New York Times Bestseller list, she was a mathematics and finance major who joined the working world and met the man she’d marry, Henry, at a job. They wed in 1923, three years before they’d, “to live a real country life,” buy 125 acres of land in Connecticut and name it Pepperidge Farm.Read More

Venison Vegetable Soup

This is part one in a Cook the Cookbook series featuring Margaret Rudkin’s The Pepperidge Farm Cookbook, published in 1963. Read the intro to this cookbook’s series here.

venison vegetable soup

“Soup was a great favorite in our house, for we were a large family of children, and soup and bread and butter could be counted on to fill us up.” Margaret Rudkin

Beef and Vegetable Soup is The Pepperidge Farm Cookbook‘s first recipe, in the chapter dubbed Childhood, just after a narration of Rudkin’s formative years of life. It’s a recipe that originated with her grandmother, who lived along with Rudkin’s family in their New York brownstone, and a recipe that was beloved enough to become Rudkin’s meal of choice for her birthday each year. It features ingredients I can’t say I’ve ever found in my shopping cart–such as a shin of beef and a large veal knuckle–and says it will serve six to eight. Read More