I usually can't find frozen butternut squash, so just dice some up, cook it and puree it. For the best texture, serve immediately after baking.
Author: Lynette !
This recipe will remind you of old fashioned bread recipes from State Fairs and other venues that bakers enter their original bread recipes for competition. The texture of this bread is delightfully soft...
Author: Garrison Wayne
Great for sandwiches. My husband won't eat bread that isn't baked at home (unless he is out somewhere) so I bake bread 3-4 times a week. This is a favorite for sandwiches.
Author: Marsha Gardner
I really enjoy baking - nothing smells like fresh homemade bread baking in the oven. I have worked on this recipe for a few years and finally have one that works the way I like it to. I love the texture...
Author: Tammy Brownlow
These are absolutely the best garlic breadsticks I've ever had. I made them for the first time tonight, and my husband ate 4 of them. They pair well with just about anything; soups, salads, pasta - use...
Author: Jenni K
found this recipe in TOH's "2006 Quick Cooking" cookbook,and it was sent in to TOH by Mary Smith of Columbia, Missouri. I did make a couple of changes to the original recipe. The changes I made seemed...
Author: Rose Daly
Love a good dog, and as I pen these words, it is Summer, and the perfect time of the year for a brace of grilled doggies. But, what exactly do you serve them on? Well, if you have never had the experience...
Author: Andy Anderson !
Plan this the day ahead of baking. The dough is best when it sits in your refrigerator overnight. The cooler the dough, both as it cools in the fridge and as is gradually warms the next day develops s...
Author: Marsha Gardner
Yummy, My family loves these. They make a great addition to any meal or sandwich. I bake them in a muffin tin if I want rolls or in a buttered cake when I want buns and double the recipe to make large...
Author: Judy Kaye
I love this cornbread from the back of the Aunt Jemima Yellow Corn Meal bag
Author: Kristi Bell
This bread recipe is a wonderful addition to soups and pasta! My favorite soup to pair it with is my copycat Zuppa Toscana! The pesto can be omitted to give the bread a more simple Parmesan flavor.
Author: Rachel Vanetti
No, I didn't leave the sugar out. My family, like many other Texans, will not eat sweetened cornbread. My version is crispy on the outside and tall. We cut it into wedges like a pie. I ALWAYS use a 12"...
Author: Avery Davis-Fletcher
Hope you like this recipe. I adapted this recipe from my mom's banana nut bread recipe
Author: Pat Duran
Making a delicious stew today and thought these tasty muffins would go great with it...very moist and flavorful. I hope you try them sometime. I decided to add the sour cream this time, it was a wonderful...
Author: Cassie *
These popovers are great in a pinch. They are airy and delicious, and perfect in the morning. So if you need a little boost, give them a try.
Author: Catherine Cappiello Pappas @LadyGourmet
Hot and gooey, with all the flavor of bacon.From an old library book
Author: Lynnda Cloutier
Additions like sage and walnuts add character to bread and to the sandwiches made with it. What flour you use affects the taste and texture of the bread. This bread was made with King Arthur Sir Lancelot...
Author: Heidi Hoerman @heidicookssupper
This cornbread is more of a side dish than a traditional cornbread. It has a moist pudding like texture. It is well worth the extra ahead prep of the bell pepper, chili and sautéed onion. The flavor is...
Author: Garrison Wayne
We cater this bread for Principal, Superintendent, and Counselor meetings on a regular basis in our Culinary Arts class. We usually serve around 25 guests, but have served as many as 65. We've always gotten...
Author: Christopher Gonzalez
The crust on this bread is supreme! Super crunchy with a wonderful texture!!! Then when you get to the inside, you wonder where this bread has been all your life. Seriously! lol This Bread is very similar...
Author: Wendy Rusch @AmmaWendy
This is an excellent bread, and the Pasta Madre (Mother Dough), and the dark beer give it a wonderful depth of flavor. The Pasta Madre is similar to a "starter" dough; however, it takes it less time to...
Author: Andy Anderson ! @ThePretentiousChef
I've been making these for 20 years. They're so simple to make, but everyone LOVES them. They're best served hot from the oven (allow them to cool enough so that there are no singed fingers) or at room...
Author: Cindy Player
Every little muffin holds a sweet surprise... a bubbling center of savory cheese.
Author: donna clark
Been trying to make a great low carb bread for a long time. A lot of wasted ingredients. What I miss most about low carb, is a slice of rye toast. Not anymore! I finally got this right. And now that I...
Author: Lisa G. Sweet Pantry Gal
This is a very versatile bread. I have added carmalized onions to it, also bacon and roasted garlic. You can add just about anything you like. Great with soup or stew in winter!
Author: Jennifer Smith
This recipe has been posted for play in Culinary Quest - Switzerland, found at http://www.theramblingepicure.com/fribourg-style-cuchaule-saffron-bread-to-eat-with-your-benichon-mustard/. This is a brioche-like...
Author: Baby Kato
This is the dressing my Granddaddy made very Thanksgiving during my childhood. He taught me to make it when I was 7 or 8 years old. I have been making it every year since.
Author: Beverley Williams @Beverley1991
We love it. Make them, serve hot before the big game or during half time. On a side note: these are not as good the next day. Make them and enjoy them hot.
Author: Beth Hosek @Bethcooks
i got this from a VERY deer friend who is no longer with me i wanted to share this with you guys so a little part of her will always be around i hope i did i justice
Author: Monqiue Baber
This is a family treat when mom makes these. She makes her own bread dough, but I cheat and use frozen dough. We always eat them with chunky applesauce. I love to dip mine in mustard.
Author: Kimi Gaines
Around my house this is called either Peeta's bread or Hunger Games bread. It was inspired by the book 'The Hunger Games' back when I was reading it with my son. The description sounded too good to pass...
Author: Linda Mericle
Made a loaf of this yesterday and it was gone by the end of dinner. So, I am baking two more this morning. This is a no-knead bread that you throw together and bake in a jiffy. And, if you are new to baking,...
Author: Andy Anderson ! @ThePretentiousChef
This was a recipe from a southern breakfast party Mom had...with pound cake, scrambled eggs, beaten biscuits and probably something more than just coffee to drink. I'm sure there was fruit as well as bacon...
Author: Megan Stewart
I realized I had two packages of Crescent rolls, and I had leftover veggies, meatballs from last night, and I have package of Courico. On the Today Show recently, they showed Matt Lauer in Cornwall, U.K.,...
Author: Beth M.
Hubs made these this weekend and I am so proud! It is out of the Artisan Bread in Five Minutes a Day cookbook. It was almost too easy! No long kneading periods. WEnt together in a flash. Made two smallish...
Author: Tina Swain
I grew up watching my grandma make bread and kuchen every Saturday. She would cover the buffet and dining room table with rising bread, kuchen and cinnamon rolls. I inherited her bread tins when she died...
Author: Marsha Gardner
My twin sons love garlic bread, I add all kinds of toppings and they eat it up!
Author: M G
This recipe is a Bread Machine recipe. It takes a little attention in the beginning, but it's so worth it. It turns out so moist and flavorful!
Author: Lynn Socko
Try this different take on regular garlic bread.
Author: Daily Inspiration S @DailyInspiration
What can I say but YUMMMMMMMMMY!! I found this recipe in the Detroit News sometime ago and it has been a hit with my family ever since!!
Author: Pam Stewart @gigi2six
One tasty quick sandwich!
Author: COOKIE HANSEN @Cookie_Hansen
This is a very dense corn bread that goes very well with chili.
Author: sherry monfils @smonfils
A little more about hydration Water ratio can range between 50% ( for a pretty dense loaf) and 80% ( a ciabatta for instance). A high water ratio is essential in getting those nice big wholes in the bread...
Author: Ramona's Cuisine -
Every soup needs a great piece of bread to go with it. This recipe is a delicious version combining the ease of beer bread and cheese biscuits. Who could ask for more/
Author: Ingrid Parker
I love scones, and these are no exception. Just five basic ingredients make these so easy and yummy! Recipe: Tasteofhome.com
Author: Ellen Bales