Louis Remolde: The Single Baker


July 2015

Anise Biscotti

This is the story of how The Single Baker began.
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Simple Hummus

Chickpeas are a great source of Protein. I love making this fast and lasting snack. It travels great for on-the-go people and is great for picnics and day trips with kids or lovers.
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Oatmeal Fruit Bars


This is an awesome recipe that I adapted from one of my favorite chefs Ree Drummond aka the Pioneer Woman. I have made these bars with a few different fruit preserves including strawberry, blueberry, raspberry, and blueberry-cranberry-orange.

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This bread is just a great treat to have for company , breakfast with favorite perserves, or a quick snack in between meals. I modified the original which included more sugar, nuts, a sweet lemon glaze Oh! and had no poppies that was my idea.

1 1/2 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
5 tbsp butter softened
1/2 cup sugar*
2 eggs
1/2 cup milk
grated rind of two lemons **
1/2 cup poppy seeds

Preheat oven to 350°
Whisk then sift flour, baking powder, and salt together. Cream butter with sugar. Add eggs, beat until light. throughly blend into flour mixture. stir in milk, lemon rind, and poppy seeds.
Pour into 9 “x 5” loaf pan bake for 1 hour insert toothpick. If it comes out clean it’s ready.

* The original recipe called for 1cup sugar,I reduced it to half.
** I love the lemony pop I get when I bite into this bread,so don’t hesitate to go crazy with the rind.


Orange Cranberry Bread

I love this flavorful easy Quick Bread. The name says it all. Back in the day when people still were socially interacting with their neighbors Ladies would without a doubt serve somekind of after dinner and dishes Snack for the adults. The coffee and Tea was served, the cigarettes were burning, and Little Johnny was sent to his room to dream about one day walking on the moon.

Quick Breads was were I started my passion for baking. I recieved a book Called “The Ladies Who Lunch” cookbook and immediately fell in love with every bit of the writings and recipes.

I’m against eating on the run, but this bread is a great travel companion. I have also switched up the dried fruit in these breads. You could also add honey or nuts. Play around and have fun! And they can also be frozen and taken out for anytime.

2 cups sifted flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sugar *
2 eggs beaten
2 tablespoons butter ,melted
2 tablespoons hot water
6 tablespoons orange juice
1/4 cup or more Orange rind
1 Cup dried cranberries cut up

* I used half the requried sugar
** 1/2 cup chopped nuts optional

Preheat oven 325°
Whisk and then sift dry ingredients together. Combine egg, butter, hot water, orange juice, and orange rind. add to dry ingredients mixing throughly.
Fold in cranberries. (if using nuts add them as well)
Pour batter into greased 9 x 5 loaf pan
Bake for one hour.
Test with a toothpick .image

Adapted from the cookbook “Ladies Who Lunch”

Meet Louis R.

Louis Remolde: The Single Baker

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