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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Emergency services Stained-glass window back in time for Easter services at Medford church Fun facts about the home of Medford brewpub being built by Standing Stone owners Mother and child killed in Butte Falls Highway crash identified Medford vineyard owner's companies made millions by skimming off subscription sales, AG alleges Crime, Courts and Emergency Services Emergency services Mother and child killed in Butte Falls Highway crash identified Medford vineyard owner's companies made millions by skimming off subscription sales, AG alleges March a banner month for Medford car thieves Alleged Medford burglar eats resident's pizza Politics and Elections Arthur I. Cyr: Afghanistan progress is uneven but undeniable Jackson County Commissioners plan no tax on marijuana for one year Arthur I. Cyr: Iran – a crisis without end Arthur I. Cyr: South Korea represents long-term triumph – for them and for US Special election: Jackson County voters OK marijuana tax Education New SOU board hikes tuition 5 percent Southern Oregon Education Service District superintendent to retire in June Which comes first: The rocket or the egg? Medford School District one of most accident-prone in state Dianne Williamson: College admissions mania ill-advised Environment A sea-foam change Rogue Valley lions on their way to California Corps hopes to clear Lost Creek Lake of debris Beetles taking toll on Ashland pines Mt. 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Mangino: Prison deaths on the rise George Will: The rough math facing Ted Cruz Republicans are on the wrong side of history Kathleen Parker: Religious freedom is a two-way street Guest Opinions Guest Opinion: Phoenix embraces Bee City USA designation Guest Opinion: Marijuana offers Oregon benefits, drawbacks Guest Opinion: How to end the influence of money in elections Guest Opinion: How schools teach U.S. history raises hackles Guest Opinion: Lifestyle Latest stories Religion briefs: Friday, April 3 Looking Up: Springtime Big Dipper leaps for joy Fishing Report: Friday, April 3 'Stripped' hatchery steelhead eyed for release into Rogue Get Out: Friday, April 3 Food Community blog: Light lemon souffles are an easy Easter treat Page H. 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Community blog: How to Get Rid of a Tension Headache St. Mary's student helps others with diabetes Community blog: Sleep Tight: Making Your Bed, Body and Mind Ready for Rest Hiking Biking Faith Religion briefs: Friday, April 3 Religion briefs: Friday, March 27 Religion briefs Religion News: Presbyterian Church gives approval on same-sex marriage Religion briefs: Friday, March 13 Milestones and Achievements Haga-Parks Exercise helps special-needs kids adjust to airport procedures Engagement: Workman-Wright Columnist for a Day Rogue Healthy Aging Tempo Latest stories A Country Cajun Revival comes to the Unitarian Ashland's First Friday Art Walk showcases new exhibits by regional artists New exhibits open at Schneider Museum of Art Tim & Myles Thompson play Paschal Winery Sweetwater String Band at Oberon's Tavern in Ashland Theater Auditions for youth musical set at Camelot Review: From past into present in OSF's 'Long Day's Journey' ‘A Dream of Red Pavilions’ at the Oregon Shakespeare Festival Review: Education and its discontents Next Stage Repertory presents 'Educating Rita' at the Craterian Theater Music A Country Cajun Revival comes to the Unitarian Tim & Myles Thompson play Paschal Winery Sweetwater String Band at Oberon's Tavern in Ashland Rising Stars raises $10,000 for LIFE Art ‘Million Dollar Quartet’ plays the Craterian Theater Community Events Easter egg hunts are a long-standing tradition in the Rogue Valley Get Up & Go: Friday, April 3 Ashland's First Friday Art Walk showcases new exhibits by regional artists New exhibits open at Schneider Museum of Art Get Up & Go, April 2 Dining Standing Stone owners to open Medford brewpub and restaurant Restaurant Inspections: March 29 Basque-inspired cuisine at Eleven in Ashland Parsing the meaning behind wine medals and scores Restaurant Inspections: Sunday, March 22 Tempo Videos Classifieds Jobs Autos Real Estate FEATURED » Obits Blogs TV Listings Movie Listings Oregon Outdoors Oregon Healthy Living Special Sections Business Services NEWS NOW Stained-glass window back in time for Easter services at Medford church ... Our View: Local water supplies are not unlimited ... Fishing Report: Friday, April 3 ... Stained-glass window back in time for Easter services at Medford church ... Our View: Local water supplies are not unlimited ... Fishing Report: Friday, April 3 ... Prudence Hilburn: Bake something different — cracker bread By Prudence Hilburn More Content Now MailTribune.com By Prudence Hilburn More Content Now Posted Apr. 1, 2015 @ 8:40 am By Prudence Hilburn More Content Now Posted Apr. 1, 2015 @ 8:40 am » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> There’s more to bread baking in the South than just biscuits and cornbread. Although these two signature breads will always have a special place on the Southern table, from time to time we like to try something a little different. How about some cracker bread for a change? This crisp, thin bread is the perfect partner for salads or pasta. It also is good as a snack bread spread with butter. If you want to serve it with a pasta dish, you could sprinkle it with some favorite Italian herbs. The first time I tasted cracker bread was when I was a contestant in the Pillsbury Bake-Off held in Hawaii. The Hawaiian version is called Lavosh and I must say that my palate, as well as my husband’s, quickly adapted to this new treat. The following recipe for cracker bread is from my cookbook titled “A Treasury of Southern Baking,” published by HarperCollins in 1993. If you would like some freshly baked sweet rolls, but don’t have the time to make them from scratch, you will be delighted with a recipe I found in one of my Gooseberry Patch cookbooks. The wonderful Orange Breakfast Crescents are made using refrigerated crescent roll dough. These are so good that I wouldn’t be surprised if your family and guests think you spent hours making the yeast dough from scratch. This is a great addition to the Easter breakfast bread tray, and the fact that it is so easy to make is a bonus. Processor Cracker Bread Ingredients: 2 1/3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon sugar 1 egg 2 tablespoons butter or margarine 1/2 cup milk 3 tablespoons sesame seeds 1 tablespoon poppy seeds 1 tablespoon caraway seeds Preheat the oven to 475 degrees. Flour a large baking sheet (at least 10-by-15 inches). In the bowl of a food processor fitted with the steel blade, combine the flour, salt, sugar, egg, butter and milk. Process until the dough forms a ball. Let stand for at least 1 hour. On a lightly floured surface, roll the dough very thin (about 1/8 inch thick). Combine the seeds in a small bowl. Sprinkle the seeds over the dough. Roll the dough again just enough to push the seeds into it. Place on the large, floured baking sheet. Place a pan of hot water on the shelf beneath the one holding the bread. Bake for 5 minutes. Remove the pan of water. Reduce the temperature to 350 degrees. Bake an additional 20 minutes, until the bread is golden brown. Remove from the pan and place on a rack to cool. When completely cooled, break the bread into irregular pieces. Orange Breakfast Crescents Ingredients: 3 oz. cream cheese 3 tablespoons sugar 1/4 teaspoon almond extract 1 teaspoon orange zest, grated 1 pkg. (8 count) refrigerated crescent rolls Blend first 4 ingredients. Separate dough into triangles. Divide cheese mixture among dough triangles, spread, leaving a 1/4-inch border. Roll each, starting at the long edge. Place on lightly greased cookie sheet, shaping into crescents. Bake at 350 degrees for 15 minutes or until lightly browned. Topping: 1/2 cup powdered sugar 1 tablespoon orange juice 1 teaspoon orange zest, grated 1 teaspoon margarine, melted 1/8 teaspoon almond extract Combine all ingredients while rolls are baking. Spread over hot crescent rolls and serve immediately. Prudence Hilburn is a columnist for The Gadsden (Ala.) Times. By Prudence Hilburn More Content Now MailTribune.com By Prudence Hilburn More Content Now Posted Apr. 1, 2015 @ 8:40 am » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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