Recipezaar: Thanksgiving,Breads recipes

Biscuits for Dressing -Martha Stewart

Thu, 25 Oct 2007 14:38:44 -0400

From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving. This is the biscuit recipe to make the dressing but I bet they are yummy by themselves as well. -- posted by Pixie's Kitchen

Granny Rose's Hot Rolls - Martha Stewart

Thu, 25 Oct 2007 14:40:42 -0400

From Martha Stewart Living Thanksgiving 2007. Posting here for safe keeping to try this Thanksgiving. -- posted by Pixie's Kitchen

Cranblue Coffee Cake

Thu, 25 Oct 2007 15:18:47 -0400

This coffee cake blends two of my favorites -- blueberries and cranberries! If using frozen berries, you do not need to thaw them before folding into the batter. The recipe comes from the Catalpa Tree Bed and Breakfast. -- posted by Lvs2Cook

Cape Cod Cranberry Muffins

Mon, 29 Oct 2007 19:01:00 -0400

These cranberry-studded muffins make an easy breakfast or dessert. They freeze well, so bake up a batch and keep them on hand. Recipe is from Carole Walter's "Great Coffee Cakes, Sticky Buns, Muffins & More." -- posted by Lainey6605

Pumpkin Surprise Muffins

Mon, 29 Oct 2007 20:44:42 -0400

These muffins can be frozen -- just thaw at room temperature before serving. -- posted by Lvs2Cook

Cornbread

Thu, 01 Nov 2007 00:02:18 -0400

This is the basis for our turkey stuffing. I usually make a double batch so we have enough for our stuffing recipe and enough to eat some cornbread. -- posted by Lavender Lynn

Whole Foods Pumpkin Streusel Bread

Thu, 01 Nov 2007 16:55:05 -0400

This bread is from Whole Foods website. It is absolutely delicious, and freezes well. The streusel topping is very sweet and therefore its better as a dessert or coffee cake...not exactly a diet food! -- posted by Elle Woods Can Cook!

Grand Marnier Cranberry Muffins

Wed, 07 Nov 2007 01:43:13 -0500

Orange and cranberry are just made for each other and these are great! The recipe makes about 18 -- you may get more or less depending on how full you fill the muffin cups. -- posted by Lvs2Cook

Eggnog Cinnamon Swirl Bread

Thu, 08 Nov 2007 00:56:54 -0500

This is a wonderful Christmas quick bread. Don't let the list of instructions scare you off. It's really quite easy and the result is delicious. Wrapped up pretty this bread is a lovely gift. -- posted by Annacia

Cranberry Bran Muffins

Thu, 08 Nov 2007 23:34:20 -0500

You can top these with sugar, or serve them plain. -- posted by hipbonez

Skillet Cornbread With Bacon

Fri, 09 Nov 2007 22:17:50 -0500

Skillet Cornbread Recipe courtesy Emeril Lagasse, 2001 See this recipe on air Tuesday Nov. 13 at 12:00 AM ET/PT. Show: Food Network Specials Episode: All Star Thanksgiving -- posted by Punkinfaery

Colonial Corn Sticks

Fri, 09 Nov 2007 22:44:19 -0500

This recipe uses molasses as a sweetener; however, such sweeteners were scarce in the 1600s. -- posted by SKDlup

Pumpkin Cranberry Bread Loaf

Sat, 10 Nov 2007 19:55:01 -0500

adapted from Cooking Light. Yummy Fall treat! I made these in mini loaf pans and baked for about 33 minutes. I got 8 perfect mini loaves. (Update: I froze some of these after baking. Then just thawed them out and they were GREAT even 2 months later!) -- posted by mikey & ev

Holiday Cranberry Almond Coffee Cake

Sun, 11 Nov 2007 10:20:34 -0500

This is a sweet/tart coffee cake with holiday spices. I like to make this the night before a holiday for breakfast, this way I can start cooking holiday dinner and still have something to eat. This is based off the original recipe #147253, but I have made enough changes it has turn in to a new item, with new flavors. -- posted by Coppercloud

Bread Machine Cranberry Cornmeal Bread

Tue, 13 Nov 2007 01:53:48 -0500

Perfect for breakfast, lunch or dinner. Cook time depends on your machine. -- posted by Lvs2Cook

Pumpkin Ribbon Bread

Fri, 16 Nov 2007 12:47:05 -0500

Have never made this recipe before. Sounds very tasty. Plan on making it for Thanksgiving. -- posted by TeenAngelBoi18

Pecan-Topped Cornbread With Honey Butter

Fri, 16 Nov 2007 17:55:31 -0500

Adapted from Betty ;) -- posted by Karen=^..^=

Thanksgiving Cottage Cheese Rolls

Sun, 18 Nov 2007 03:15:54 -0500

A friend brought these over when our youngest son was born on Thanksgiving Day 1991. We've served these faithfully--every year since then--and would probably be exiled if we didn't! I love making these with whichever niece or daughter is handy--we make memories along with the rolls! IF there are leftover rolls, serve them later on for making turkey sammies! Cooking time is approximate as rising time largely depends on how warm or cool your kitchen is. -- posted by Debber

Stuffing Buns

Sun, 18 Nov 2007 03:16:02 -0500

The flavor of these sage-scented yeast buns will remind you of mildly herbed turkey stuffing. They manage to be simultaneously hearty, and soft. The heartiness comes from the Harvest Grains Blend, our proprietary mix of seeds and grains; the softness, from milk, potato, and oil. Serve these as a dinner roll; a sandwich roll (they make great turkey sandwiches); or cut them up to use as the base for your stuffing. -- posted by Annacia

Indian Cornbread

Tue, 20 Nov 2007 16:09:13 -0500

A simple and different dish. A great side dish for Thanksgiving as it's a combination of bread and a corn side dish. It does cut into portions but is moist and tender using harvesty ingredients. I hope you give it a go. -- posted by Summerwine

Granny's Pound Cake

Tue, 20 Nov 2007 16:10:04 -0500

This is my Granny's pound cake. One year my dad took one to work with him. All of the men he worked with were asking him if they could buy a cake from Granny. She sold those cakes for $20 each and had to tell my dad she wasn't making any more before they left her alone. That's how she got her Christmas money that year, and it was a very good Christmas. She passed away about 2 years ago, and I thought this recipe was lost. Fortunately my Grandma had it and now I have it. Here it is. -- posted by Stephanie Rex's Wife

Homemade Giblet Stuffing for Turkey or Chicken

Tue, 20 Nov 2007 17:31:52 -0500

In my photo you will notice a darker portion of the stuffing; this was the bit that was stuffed into the turkey itself and after roasting it has a crispy outside coating. This is a delicious savoury stuffing that I make every year for Thanksgiving. During the year I love to make it with a whole chicken minus the giblets as I can't find chickens that come with giblets in the UK. It's fantastic and whatever doesn't fit in the bird you can bake on the side. Note: I sometimes like to use a mixture of white and brown bread in this recipe. NOTE: Since the giblets will take a while you can do everything else while they are cooking. -- posted by Summerwine

Pocketbook Rolls

Thu, 22 Nov 2007 17:54:08 -0500

Another one of mom's famous recipes - I believe this one comes from my grandmother - and a staple at our house for Thanksgiving and Christmas. Really good rolls. -- posted by larchie

Wild Sage Bread

Mon, 26 Nov 2007 19:17:13 -0500

Cooking time includes time for all risings. This makes an excellent bread to make stuffing for your Thanksgiving turkey. Or just eat plain with butter. -- posted by Nyteglori

Pumpkin Bread

Thu, 29 Nov 2007 16:56:25 -0500

This is a recipe of my Grandmothers. I made it for the first time yesterday and it is delicious. -- posted by Kari I.

Pumpkin Bread

Wed, 12 Dec 2007 15:07:11 -0500

The recipe came from my grandmother's recipe book. Not sure where she obtained it. We love the recipe as it is simple and makes a very good, moist bread. -- posted by Chris Knittle

Whole Wheat Pumpkin Bread

Thu, 20 Dec 2007 18:23:12 -0500

I got this recipe from cooks.com. It's pretty healthy and tastes good too. I use about 2.5 cups of brown sugar, even though the recipe calls for 3 cups. Enjoy! -- posted by punkroqsk8rchic

Indian Shuck Bread

Sat, 29 Dec 2007 18:54:15 -0500

Individual servings of soft bread served in corn husks. Taken from the Country Living Magazine. Note: cooking time includes the time to soak the corn husks. -- posted by jonesies

Breakfast Baklava

Thu, 10 Jan 2008 16:25:48 -0500

Source: Pillsbury Bake-Off Contest "Layers of flaky biscuits hold a tempting and traditional honey-nut filling." -- posted by Mom2Rose

Pecan Pumpkin Bread

Mon, 21 Jan 2008 21:25:10 -0500

Saving this recipe for safe keeping. -- posted by WI Cheesehead

Chocolate Chip Cinnamon Breakfast Ring

Fri, 01 Feb 2008 14:54:19 -0500

Need an easy special treat? This quick version of a classic "bubble" coffee cake uses ready-to-bake cinnamon rolls, and the chocolate chips make it irresistible! -- posted by Mom2Rose

Biscuit Popper-Roll Bake

Mon, 25 Feb 2008 01:21:02 -0500

This is a great recipe I came across via my friend Sandy who's a fabulous cook. It's quick & simple and adds a little variety to the table. Kind of reminds me of monkey bread in how it's made. ** I used Pillsbury Homestyle or Big Grands ** -- posted by BlondieItaliana

A New England Holiday Bread With Olde World Roots

Mon, 25 Feb 2008 17:32:43 -0500

All the Celtic countries, with which the legendary King Arthur was associated, have a colorful bread filled with fruits and spices, traditionally made to celebrate festivals and holidays. In Scotland it's called "Selkirk Bannock," in northern Wales "Bara Brith," in Ireland "Barm Brack," and across the channel in Brittany (or Little Britain) "Morlaix Brioche." It was a simple dough, sweetened and loaded with hard-to-get sweetmeats and spices which were saved for special occasions. Choose from the Celtic or New England versions. The long prep time is 95% rising time. -- posted by Annacia

Blueberry Johnny Cake

Fri, 07 Mar 2008 19:07:47 -0500

Johnny cake is another name for cornpone or cornmeal bread, shortened from journey-cake. This version adds blueberries and is wonderful served for breakfast. Frozen blueberries will not work as well but if they are thoroughly drained, they can be used. -- posted by Lvs2Cook

French Toast Fingers

Sat, 08 Mar 2008 19:15:29 -0500

Source: Taste of Home "Bite-size French toast 'fingers' are great for a buffet...and kids love them!" -- posted by Mom2Rose

Berry Buckle

Fri, 21 Mar 2008 18:21:51 -0400

A sweet treat for breakfast or teatime. Blueberries or boysenberries can be subbed for the blackberries. Using frozen berries makes this easy to make at any time of the year. The berries do not have to be thawed. -- posted by Lvs2Cook

Apple Cinnamon Coffee Cake

Fri, 21 Mar 2008 18:28:30 -0400

Great for breakfast or tea. -- posted by Lvs2Cook

Soup Bowl (Bread Bowl for Soup)

Fri, 28 Mar 2008 17:57:44 -0400

A local deli/restaurant serves cream soups in a bread bowl that is delicious! Found this recipe for the bread bowl on the Aldi website. I plan on trying it with beef stew. I think it would be great for Superbowl parties too. Give each person their own little bread bowl filled with Rotel dip. Hope it's as good as the ones at the deli! -- posted by mailbelle

Moist & Delicious Pumpkin Bread

Wed, 30 Apr 2008 01:16:24 -0400

The name says it all, this is a very moist & delicious pumpkin bread... Great for Fall baking, bake sales, Holiday's, gift giving, and just savoring. This bread needs nothing, but a dollup of whipped cream makes it look pretty :-) I happen to have a very large loaf pan & that's what I use, not sure if you need 2 loaf pans or not for this, but I have also made this in a rectangular aluminum pan. -- posted by BlondieItaliana

My Momma's Beer Bread

Wed, 07 May 2008 00:07:20 -0400

This is great. I eat like so much of it when my momma makes it. I have loved this ever since I can remember! -- posted by ICook4danny&Puddin

Doreen's Dinner Rolls

Thu, 08 May 2008 00:35:13 -0400

I got this recipe from my sister in law who brought these to a family dinner. She got the recipe from a church cookbook. I had to have the recipe when I tried them! They have just a hint of sweetness and are just perfect. I have made these myself and I couldn't believe how well they turned out! (p.s. These freeze really well after they are baked & you can just unthaw the amount of rolls you need in the microwave!) -- posted by Pismo

Maple Muffins

Tue, 03 Jun 2008 02:02:12 -0400

These sound really yummy. I originally found this recipe in a booklet of ideas for using maple syrup. -- posted by Sarah_Jayne

Estonian Barley Skillet Bread

Wed, 04 Jun 2008 19:21:28 -0400

A traditional Estonia bread that I am told is normally eaten warm with butter and honey. Sounds great to me! -- posted by Sarah_Jayne

Marvelous Muffins

Tue, 17 Jun 2008 17:19:08 -0400

I was intrigued when I saw this recipe because I'd never seen a muffin recipe that used Cream of Mushroom Soup as an ingredient. Haven't tried these, but they sound like they would go great with a bowl of soup or some roast and gravy. From the book, "Joey Green's Mealtime Magic." -- posted by mailbelle

Gluten-Free Pumpkin-Applesauce Bundt Cake

Wed, 02 Jul 2008 02:49:10 -0400

On my hunt to make a lower-fat moist gluten-free cake that cooked all the way through, I experimented with the base recipe for this "Recipe #47421" and converted it to my tastes. It was so moist and tasty that I had to post it! You can probably half it to make muffins, but I haven't officially tried that yet. You can add ginger and allspice to make it a spice cake too. Definitely serve to gluten-eaters guilt free; it's delicious! PS. for my rice flour mix I use "Recipe #214986" -- posted by allergygrl

Sugar and Spice Pecan Bread (Abm)

Wed, 02 Jul 2008 03:25:23 -0400

This makes a small 1lb loaf but it can be increased to make a larger loaf for larger families. It makes exquisite toast and I think French Toast made on Christmas morning from it is almost a requirement :D. -- posted by Annacia

Sarah's Pumpkin Bread

Mon, 14 Jul 2008 21:57:50 -0400

This is another recipe I got from my Home-Ec class in high school (great class!). I make this every year and it is such a hit, I give it for gifts. -- posted by Smoofinator

Dried Fig and Hazelnut Bread

Thu, 04 Sep 2008 14:08:13 -0400

This wonderful fall recipe was crafted by cookbook author Susan Herrmann Loomis, who is well known for teaching cooking classes in her home in NormandyOn Rue Tatin. Its dense texture is perfect for serving with an aperitif before your guests sit down for dinner. -- posted by Annacia

Pumpkin-Cranberry Quick Bread

Tue, 07 Oct 2008 22:39:31 -0400

This makes two loaves of the best pumpkin bread, to reduce fat use 1/2 cup each vegetable oil and unsweetened applesauce --- this is very good! -- posted by KITTENCAL

Apple-Raspberry Cake

Fri, 10 Oct 2008 02:40:53 -0400

This recipe is from Bon Appétit Magazine (May 2001). You can substitute pears for the apples. I think it would also make great muffins. You can add a little rum or cognac to the apples while sauteing for some extra zip. -- posted by blucoat

Crescents Turkey Cranberry Pinwheels

Thu, 16 Oct 2008 21:45:56 -0400

. -- posted by Pillsbury Crescent Recipe Creations

Crescent Dogs

Thu, 16 Oct 2008 21:54:17 -0400

. -- posted by Pillsbury Crescent Recipe Creations

Chocolate Oatmeal Walnut Muffins

Tue, 28 Oct 2008 00:40:27 -0400

Source: Hershey's website -- posted by Mom2Rose

Sourdough-Cranberry Dressing Muffins

Tue, 28 Oct 2008 17:45:28 -0400

Try using extra large muffin tins for this recipe to get a generously sized serving. Use regular muffin tins if you want more, but smaller, servings. -- posted by Oolala

Barbara's Thanksgiving Challah

Thu, 30 Oct 2008 14:25:05 -0400

A thanksgiving tradition at my house, this is actually my Hungarian great aunt's challah recipe. She was orphaned at about age four and sent to live with relatives. She was responsible for putting the bread in the oven and taking it out when it was done. She later became a great baker. I wanted a way to get my small children involved in some Thanksgiving fun. (My small children are now all in their 20's.) I decided we would make auntie's recipe in the shape of a giant turkey. It fills a large cookie sheet and the first few years it did not come out of the oven looking very turkey like. This didn't matter because it was still fun.We have perfected shaping it. Children of any age can participate because anyone can add ingredients. I always had everyone participate in the kneading. I hope my children will carry on the tradition and that others are able to enjoy this. You could, of course do this with any bread dough. It is definitely a time consuming project so read the recipe all the way through before you commit to it. The preparation time includes the 2 hours of rising time and because it is an old recipe the times are estimates. Use your eyes and your nose to judge times. -- posted by Barbara's cooking again

Cranberry Twist Bread, Diabetic

Wed, 05 Nov 2008 18:59:15 -0500

It's safe to include and enjoy the icing on this bread! . For the icing be sure to use the powdered sugar sub recipe given instead of plain Splenda. It's picture pretty and holiday perfect. -- posted by Annacia

Wild Cranberry Orange Muffins

Thu, 06 Nov 2008 21:58:45 -0500

These would be nice to have on a Thanksgiving breakfast table. This came in an email this morning. I've never heard of bottled or canned cranberries before so when I make this I'm going to use 1 cup fresh cranberries chopped. -- posted by Charlotte J

Quick Fancy Cranberry Biscuit Ring

Sat, 08 Nov 2008 16:12:25 -0500

Entered for safe-keeping, from Mrs. Lorry L Mudge, Detroit, Mich as submitted to BH&G. -- posted by KateL

New England Pumpkin Bread

Tue, 11 Nov 2008 23:04:18 -0500

A delicious pumpkin bread with the added surprise of cranberries. Make a loaf for yourself and one as a gift. Just in time for the holidays! -- posted by Alan in SW Florida

Ocean Spray's Cranberry Nut Bread

Mon, 17 Nov 2008 01:20:22 -0500

This is the exact recipe from the back of the bag of Ocean Spray Cranberries. -- posted by senseicheryl

Quick & Easy Gourmet Corn Muffins

Mon, 17 Nov 2008 23:12:05 -0500

I wanted a corn muffin recipe I could double and triple easily to bring to our Thanksgivings this year. Finances are tight so I wanted to make something that tasted and looked more expensive and gourmet than it really was. I remembered having some delicious gourmet corn muffins at a breakfast a few years ago with real corn kernels that were very sweet and moist and I wanted to make that deliciousness for everyone else. They turned out wonderful and picky DBF requested I make them again. Major compliments everywhere. A definite crowd pleaser!!!! (and very simple per Jiffy box). I recommend doubling the ingredients to make 16 because these are yummy and disappear fast! :) I made 5 batches for thanksgiving so $2.15 for the 5 Jiffy boxes $1.00 for the eggs (and I had extras to make breakfast for days) $1.50 for the cans of creamed corn and I had milk, honey, and spices on hand. I spent about $4.65 for 40 yummy corn muffins so not too shabby! I guess I'm sort of the "Frugal Gourmet." lol -- posted by Kikiloveshercop

Spiced Pumpkin Bread

Wed, 19 Nov 2008 14:31:23 -0500

This is the second bread recipe from my friend Barb. Very moist and delicious, spices are not too overpowering. This makes 2 loaves. -- posted by jaynine

Cake Mix Crescent Rolls

Tue, 25 Nov 2008 00:06:29 -0500

I have often prepared these ahead of time and frozen the unbaked crescent rolls. Take them out of the freezer and let them defrost and rise on cookie sheets for about 2-3 hours before baking. -- posted by irishred5

Coffee Frosted Pumpkin Bread Yum

Tue, 25 Nov 2008 01:29:32 -0500

Another one mom used to make, the frosting puts this one over the top. Eat with friends or prepare to loosen your belt. -- posted by Bruce Krysiak

Poppy Seed French Rolls

Tue, 25 Nov 2008 23:15:42 -0500

Just had some delicious poppy seed rolls in a restaurant last night and then got this recipe in an email from Pillsbury today. I'm hoping they're the same thing! -- posted by mailbelle

Sweet Potato Yeast Bread Abm

Thu, 27 Nov 2008 15:17:24 -0500

This bread is a Thanksgiving staple. It's also great with pork or ham. The smell is heavenly while baking. -- posted by Puppies777

Kaf's Stuffing Bread Bowls

Sun, 30 Nov 2008 01:55:04 -0500

This recipe is from the www.kingarthurflour.com website. These crusty, single-serve bread bowls are scented with sage and thyme, reminiscent of the stuffing you enjoy with your holiday bird. We've filled them here with turkey (or chicken) pot pie filling, the perfect solution to "what can I do with this leftover turkey?" NOTE: The directions on the website contain step-by-step instructions with pictures. -- posted by senseicheryl

Cranberry Pumpkin Bread (Sugar Free - Splenda)

Sun, 30 Nov 2008 23:47:08 -0500

Made this for Thanksgiving when I had more pumpkin and cranberries than I needed. The walnut topping is optional but also one of my favorite parts. -- posted by M&A's

Buttermilk Biscuits, Green Onions, Black Pepper & Sea Salt

Wed, 03 Dec 2008 23:04:34 -0500

These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving. Easily doubled, We enjoyed them thoroughly! Recipe by Bon Appetit Test Kitchen; this was in the November 2008 of Bon Appetit Magazine. -- posted by Manami

Christmas Cinnamon Loaf

Thu, 04 Dec 2008 13:31:50 -0500

This is a sweet treat I found in Family Circle. Dough has to rise for 30-60 minutes (not included in prep time). -- posted by Lainey6605

Whole Wheat Date and Nut Bread

Sun, 14 Dec 2008 17:58:41 -0500

Recipe by Elizabeth Alston. Make recipe one day before needed to allow nut bread to rest. -- posted by Sue L

Nut Crackers for Low Carb - No Soy!

Mon, 15 Dec 2008 21:08:42 -0500

Found this recipe on Mark's Daily Apple(.com) This recipe was listed for a Thanksgiving appy for those going Primal or lower carb. Make sure your Italian Seasoning doesn't have MSG in it. -- posted by ThatSouthernBelle

Pumpkin Muffins

Tue, 30 Dec 2008 23:37:30 -0500

Great for a breakfast or dessert! Serve warm with whipped cream cheese for a decadent treat. If you don't have pumpkin-pie spice on-hand, this is the recipe: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice. I always add raisins to my muffins, but walnuts are good too! -- posted by galexa

Sweet Rolls

Wed, 07 Jan 2009 02:00:33 -0500

These sweet rolls take a little time to make, but once you serve them to your family and friends, you'll be famous for making the best sweet rolls in the world :). Prep and cooking time does not include time to allow to rise. -- posted by Alan in SW Florida

Mom's Delicious Homemade Bread

Tue, 03 Feb 2009 00:22:24 -0500

This is my Mom's recipe. It is so good, very light and fluffy with a crispy crust on the bottom. Very simple too. Can be used to make rolls, or loaves. You can easily double it. You can also add 1c. raisins and/or slivered almonds,orange/lemon zest and vanilla extract to a loaf for a festive holiday bread. The options are endless! -- posted by Leah's Kitchen

Pumpkin Streusel Nut Muffins

Tue, 03 Feb 2009 13:54:46 -0500

Pumpkin a fruit or vegetable? I'll let you call. But what I read it is a fruit because it has seeds inside. I decided to check both Fruit and Vegetable in the main ingredient category. With my bargain purchases of canned pumpkin last month, I went to see what recipes Hodgson Mill's had available for me. -- posted by Charlotte J

Healthy Pumpkin Bread

Fri, 27 Feb 2009 01:05:55 -0500

I loved jmelyn's Pumpkin Spice Bread, but made a few changes to lower the fat and calories. It still turned out great, and really moist. The spices are phenomenal!! -- posted by brunettebaker

Portuguese Cornbread (Broa)

Sat, 09 May 2009 00:45:37 -0400

Broa is a yeasted cornbread eaten in Portugal. I found this recipe at the excellent 'Lip Smacking Goodness' blog. -- posted by Sarah_Jayne

Pumpkin Bread With Mini Chocolate Chips

Mon, 15 Jun 2009 19:07:40 -0400

This recipe has been in my family for years. As soon as the weather cools, it becomes Pumpkin Bread season! Tastes great with whipped cream or cream cheese - breakfast or dessert! -- posted by LoveMyVeggies

Healthy Apple Hermits

Fri, 26 Jun 2009 02:51:48 -0400

Perfect for fall, good as a cookie or hermit square -- posted by Chef #1303285

Grandma Joe's Southern Iron Skillet "corn Bread"

Tue, 07 Jul 2009 02:47:18 -0400

I love this corn bread. It is so southern style. Made in a cast iron skillet. Makes me think of my "Grandmas" country cookin. My grandma always cooked big because of our big family. This will serve a family of 8-9 people. I hope you enjoy the taste of "Grandma Joe's" just as we did... -- posted by Diana in Atlanta, Ga.

Coyotes Blue (Or Yellow) Cornmeal Bread

Fri, 31 Jul 2009 14:30:29 -0400

This sweet, and very moist cornbread is served at Coyotes Deli & Grill in Banff and the recipe was printed in Bon Appétit (Nov. 2001). Pine nuts add a surprisingly delicious element. The blue cornmeal makes for a beautiful presentation but it tastes just as delicious with yellow. Toast pinenuts on a cookie sheet at 350°F for 5 minutes. Best served warm. Leftovers, if you have any, make an awesome twist on French toast. -- posted by blucoat

Pumpkin Bread - Foster's Market (Or Muffins or Bundt Cake)

Wed, 12 Aug 2009 10:30:04 -0400

From Foster's Market (North Carolina). This pumpkin bread has a wonderful flavor. You can use two loaf pans, a 12-cup bundt pan, or make 2 dozen muffins (if making muffins, bake for only 15-20 minutes). Feel free to add chopped pecans to the batter. You can also add a streusel topping or once the bread has cooled you can sprinkle with powdered sugar. -- posted by swissms

Garlic Zucchini Damper Bread

Fri, 04 Sep 2009 09:47:40 -0400

I have enjoyed Australian damper bread in the past because it is tasty and easy enough to make up for my lack of baking skills. This morning I fancied bread and I also had a zucchini that needed using up. So, I tried this mixture out and it turned out pretty good. The cooking time includes the dough resting time. -- posted by Sarah_Jayne

Stuffing Balls With Cranberries

Fri, 04 Sep 2009 10:08:07 -0400

I serve these yummy balls every holiday. they are so addictive and easy to pop into your mouth that no one ever eats just one -- posted by GingerlyJ

Pumpkin Autumn Bread

Tue, 15 Sep 2009 15:42:41 -0400

I have been baking this bread for over 20 years. I'm not sure where I got the recipe from but its a KEEPER! It is very moist and makes the house smell like AUTUMN. This recipe makes 2 loaves. -- posted by SoCalCookerGal

Cinnamon-Swirl Pumpkin Rolls

Thu, 08 Oct 2009 10:38:10 -0400

This recipe is from King Arthur Flour and is a delicious fall twist on cinnamon buns. And, they are somewhat healthier because they contain some whole wheat flour (and a vegetable!). The dough is very easy to handle and rises up beautifully. These would also be good with a cream cheese icing. Dough requires a total of at least 2 1/2 hour rising time (if you use liquid milk instead of dry, you may require slightly longer rising time). You can make the dough the day before. Just let them rise for about 30 minutes, wrap them up, and refrigerate overnight. In the morning, let them rise a bit more and warm up, unwrap and then bake. -- posted by blucoat

Portuguese Turkey Stuffing

Thu, 08 Oct 2009 11:04:57 -0400

This is for stuffing the Portuguese Turkey. Recipe found on New York Time Site. Portuguese cornmeal bread can be found at Portuguese bakery shops. It may also be sold at some Super Markets. Turkey recipe "Recipe #393686" -- posted by daisygrl64

Sweet Milk Dinner Rolls

Fri, 16 Oct 2009 17:34:28 -0400

I've tried alot of recipes for dinner rolls but I always come back to this one. they are just sweet enough and go great with a bit of honey butter -- posted by GingerlyJ

Carrot Bread (Yeast) from Martha Stewart

Mon, 19 Oct 2009 13:16:20 -0400

A no-knead (isn't that great?!) bread from chef Jim Lahey. I saw this made on Martha's show and it was so beautiful! Very crusty but the inside is a soft, beautiful orange from the carrot juice. Just imagine a slice of bright orange bread studded with nuts and fruit, topped with some melty butter... What a great bread for fall. Prep time is so long because it needs to rise for up to 18 hours on the first rise - gotta plan ahead! -- posted by yogi

Almost No-Fat Harvest Pumpkin Cinnamon Rolls

Mon, 19 Oct 2009 13:38:07 -0400

I came up with this recipe one rainy Saturday morning when everyone wanted cinnamon rolls but I didn't want to take the time for "regular" ones. I had purchased a ball of pizza dough at the store so I used that as my dough for the rolls. Worked out GREAT!! This will probably be our Christmas breakfast.....easy and YUMMY!!! I am a "dump cook" so I approximate with measurement. :-) My kids LOVED these!! Would be good with chopped walnuts, but my kids won't eat those very often. I have to call them "super food" to get them to eat ...but only occasionally. :-) -- posted by sconehead

Bed and Breakfast Spiced Pumpkin Scones With Honey Butter

Mon, 02 Nov 2009 12:04:21 -0500

Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688 -- posted by French Tart

Pumpkin Cheesecake Cupcakes

Wed, 11 Nov 2009 10:26:33 -0500

Delightful personal cheesecakes! My daughter requested these from a Rachel Ray magazine for her girl scout troup on her birthday, BIG hit! Fairly easy to make, but everyone will marvel at your amazing baking talents... only you will know how simple they really were :) -- posted by spreadnjoy

Savory Sourdough-Cranberry Stuffing

Thu, 12 Nov 2009 00:25:18 -0500

Perfect for the Holidays! Be creative with your stuffing, prepare as directed for an updated classic, or try the suggested add-in ingredients to suit your taste. -- posted by Chef #1442037

Gina's Cheesy Rolls

Sat, 28 Nov 2009 18:06:51 -0500

These rolls are a wonderful addition to any holiday meal. Times listed does not include rising time. -- posted by SillyGrrl

Grandma's Rolls

Sat, 28 Nov 2009 18:27:20 -0500

These are a Hill tradition at Thanksgiving - Grandma had these rolls mastered and always made it look easy. However it seems every year someone has a roll failure - no one does it like Grandma I guess. Prep time includes rising time. -- posted by Hill Family

Salami and Scallion Biscuits

Mon, 30 Nov 2009 01:29:40 -0500

From the New York Times. Author Melissa Clark says these can be made ahead and refrigerated, covered with plastic, and baked while the turkey rests. I generally do not use kosher salt in baked goods, so I would probably use 1/2 tsp table salt. -- posted by duonyte

Momma's Meatless Cornbread Stuffing

Thu, 03 Dec 2009 00:32:00 -0500

We usually bake a turkey and a ham for holidays, since my family is so large. Since there's already so much meat in the menu, my mother made this stuffing without the sausage in it. Since then, it is my mom's job to make this stuffing for all our holiday gatherings. (We usually cut the celery and onion using a food processor. Saves a bunch of time) -- posted by Rock Lobstah

Cornmeal-Oatmeal Cranberry-Orange Loaf

Mon, 14 Dec 2009 16:48:57 -0500

My husband, being a true Texan, loves cornbread almost as much as he loves me. I was not a great cornbread baker, so I bought The Cornbread Gospels by Crescent Dragonwagon to learn how to make his tummy happy, and what a great book that turned out to be. Every form and fashion of cornbread you can imagine, and (almost) all good. This recipe is from that book, and has earned rave reviews everywhere I have taken it. It's beautiful, and the essences of orange and cranberry combined with the crunchiness of stone ground cornmeal sets it apart from other quick breads, and it will leaving you wanting more. I hope you like it as well as we do. -- posted by Feisty

Buttermilk Biscuits With Cranberries

Sat, 02 Jan 2010 16:20:40 -0500

Light and tender biscuits. The key is to sift the the dry ingredients FOUR times. The dough should be manageable but sticky; a wetter dough makes a lighter biscuit. -- posted by swissms