I found a recipe years ago in a Taste of Home magazine. I modified it a bit and it is popular at home and at potlucks. Good if you want a made-from-scratch, moist, sweet, finger-lickin' corn bread. Recipe...
Author: Linda Mericle
This rises like crazy and makes a huge loaf of of mildly sweet bread. It's excellent toasted for breakfast.
Author: Annacia * @Annacia
This is really good bread. It makes good sandwiches and lovely toast.
Author: Annacia * @Annacia
This bread is so easy to make and it's delicious. Everyone loves it - crusty on the outside, soft and flavorful on the inside I serve it with "everything bagel butter" - just mix a stick of room temperature...
Author: Carol Conboy
Gilroy, California, is the garlic capital of the universe-the only place where you can hang a steak outside on a clothesline to marinate in the garlic fumes from nearby fields and processing plants. This...
Author: Annacia * @Annacia
My Dr. has, for ages, extolled the virtues of rye bread for the diabetic. More fiber and the lowest glycemic index of any bread. This recipe makes a small 1 lb loaf. Baking time is however long it takes...
Author: Annacia * @Annacia
Ok Picture was borrowed from the internet. I found this recipe amongs many others I had gotten from a friend and it was just sitting there. A JAP friend was looking for this recipe and here it is!
Author: Martha Aguirre @Bebita
Paula Dean gets the credit for this...Hopefully it makes it to the table for dinner...2 boys have eyes it!!
Author: Kimi Gaines @kimijo
THE ONE STICK OF REAL BUTTER MAKES ALL THE DIFFERENCE
Author: erica lewis @eriicalewis
I got one of those baguette bread pans, and thought I'd try some. A recipe came with the pan, but it used all white flour. So I have substituted whole wheat for about half the flour, and adjusted the other...
Author: Susan Feliciano @frenchtutor
I just love dumplings. My DH, not as much..so if I cook them I have to eat them. So no photo for a while. I have tried a whole lot of recipes for dumplings and this is the one! I did tweak a few things....
Author: deb baldwin
I recently found the Hatch brand of green chiles. If you haven't tried them yet, I highly recommend them. The flavor is fabulous!
Author: Regina Shelnutt
I made this variety for a stuffed bread stick, and we liked it so well I'm making the bread to use for buns for an Italian burger. It is so flavorful, it has become my new favorite.
Author: Lynn Socko @lynnsocko
I much prefer to use my machine to do the mixing and kneading and then remove the dough to finish in the oven. This is a very tasty loaf and makes lovely toast.
Author: Annacia * @Annacia
A cheesy Italian style bread. Try making the dough in the machine and baking it in a log shape in the oven. When cool make it into garlic bread, Oh Yeah! or anything else that appeals. I used this today...
Author: Annacia * @Annacia
Found this recipe while flipping through a magazine in the Doctor office waiting room. I usually use Coors but this time I used Leinenkugel's Sunset Wheat beer. Wow! It knocked our socks off!
Author: Jodi Bennett @goofybaker
"Ah yes, I can smell it now... fresh bars of bread from a panadería. Mmm. The texture and flavor is hard to find in the American supermarket. I searched in vain for a recipe for spanish bread. Finally,...
Author: Annacia * @Annacia
The texture of this outstanding bread is surpisingly light on the inside with a nicely browned, chewy crust on the outside. I fell in love with the taste, the texture and the method of baking it in a casserole...
Author: BonniE ! @ReikiHealsTheSoul
Be sure to read all the directions before starting, especially steps 5 & 6! The word fugazza is an Argentinian derivation of the word focaccia, because of the Italian influence on Argentinian cuisine....
Author: Lori Loucas @jostlori
I just found this on honduras.com and simply had to save it to try. I just have to find the fresh coconuts first. Prep time is a total guess but I'm allowing for rising time.
Author: Annacia * @Annacia
Quinoa is a high protein grain that has been grown in the Andes mountain regions of South America for hundreds, if not thousands, of years. Recently 'redisovered' for it's nutritional properties, quinoa...
Author: Annacia * @Annacia
From "the Greek Vegetarian" by Kochilas. She says that although cornbread is not thought of as being traditional in Greek cooking, there are several recipes for sweet and savory corn breads that come from...
Author: Carolyn Haas @Linky1
These are great for potlucks or any holiday dinner when you a crowd.
Author: Missy Wimpelberg @MWimpelberg
This goes really well with most everything! It is delicious!
Author: Sandy Munn @luv2bake1
This recipe was passed on to me and uses sourdough starter instead of active dry yeast. The reason for the odd 1/5th cup measurement is because it was converted from a yeast bread recipe to sourdough....
Author: Shelene Wilhelm @s914934
An Archive from my Mother's Recipes. You can change the Beer and Cheese to your liking. Experiment with different flavors.
Author: Rhonda O
These are very tasty. I didn't have time to grind the ham so I used smoked ultra thin sandwich ham and chopped it up finely. They turned out great. I still have some leftover for breakfast in the morning...
Author: Jill Cooks
These rolls are so good and easy to make! The beauty is, you make the dough a few days ahead, and refrigerate it untill you are ready to bake the rolls. This dough can actually be good 5 days later instead...
Author: Cathy Nunn
I have made this recipe for over 20 years and still is my comfort fav. for Thanksgiving.
Author: Trace Evams @Trace420
This recipe comes from the High School Cookbook. I have used a lot of these and they are really good.
Author: Zelda Hopkins @Zelda51
My husband enjoys making bread by hand. He tried this one on a whim and it was really tasty.
Author: Edna Kidwell @dvcmemcook
To be honest I almost always use my bread maker to prep my bread doughs (although I never bake in the machine as I hate the holes it leaves). There are still times however when I enjoy doing it in the...
Author: Annacia * @Annacia
99% of the time I make all of my bread recipes into buns as we simply don't finish a loaf before it reaches the point of no return. The buns work much better in this house and can be frozen. In the frozen...
Author: Annacia * @Annacia
Speckled with olives and with a hint of chipotle chili (which is actually a dried smoked jalapeno pepper), this is a tasty savory bread. If you don't have a chipotle, use a fresh or pickled jalapeno instead....
Author: Annacia * @Annacia
Straight out of the Klondike, this recipe has been around for a long time. The process takes all day, but the smells that will fill your house while the bread is rising and baking will make it all worthwhile....
Author: Annacia * @Annacia
I have grown up on these dense hard Italian pretzel/cracker rings. I am surprised I haven't turned into one of these pretzels. This is the version that is primarily used in Southern Italy especially in...
Author: Annamaria Settanni McDonald @ArtByASM
An easy and delicious appetizer for your next party. When baked, the crescent dough is soft and buttery. Inside, the cream cheese filling has bits of soft onions and salty bacon. A wonderful flavor combination....
Author: Leslie Holt @2holts
This variant of the celebrated Tuscan bread is made with the addition of oil & wine to the basic dough and is flavored with pepper and sage.
Author: Peggi Anne Tebben @cookiequeen
A friend of mine makes all kinds of great scones and I got this recipe from her. I like the savory ones better than the fruity ones.
Author: Kathie Carr
This is a wonderful easy bread to make.Just remember to soak the cracked wheat the day before mailing the bread.
Author: Leanne D.
This is a delicious whole wheat version of the better homes and gardens recipe for French Bread. So delicious!
Author: Amy H.
This is by far my favorite corn bread recipe!! I am pretty sure it is a Paula Dean recipe but not sure as I have been making it a long time. I love the creamed corn, onions cheddar cheese and the jalapenos...
Author: Doreen Fish
This is one more of Grandpa's recipes. I'm so glad I found this cookbook.
Author: Eddie Jordan
This is SO good! It's a project for a day when your feeling creative. Georgians (Russia) make this bread into a large loaf for special occasions, but street vendors also sell it in smaller, tart-sized...
Author: Annacia * @Annacia
The addition of almond paste gives this loaf a tender moistness; it's also a good complement to the nutty flavor of cracked wheat. The almond flavor isn't strong, but adds a delicate hint of sweetness....
Author: Annacia * @Annacia
Saffron, turmeric and semolina flour give a lovely golden color to this crusty, dip-ready bread. Prep time includes rising.
Author: Annacia * @Annacia
If you plan to make an authentic French baguette then you need to know that there are rules you have to follow... There are only four ingredients needed for this recipe: flour, yeast, salt, and water....
Author: Andy Anderson ! @ThePretentiousChef