When I make this bread, I almost always have to bake two loaves so that everyone gets a taste!
It's especially good in the winter. In fact, last year when we went to a Christmas buffet at my husband's aunt's housewith a hearty soup as the main courseI took a Reuben Loaf along. It looks so pretty sliced and arranged on a platter, too.
My husband and I are crop farmers with three young children. Cookingespecially bakingis one of the ways I relax, and I also enjoy sewing.
I remember my mom making these rolls most every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by.
Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare them! Of course, when the company was there, we'd get to enjoy them, too!
A popular restaurant was noted for the giant popovers they served with their meals. I decided to do the same for special birthdays and other occasions. These popovers soon became family favorites, and they've been one of my specialties for 40 years. —Emma Magielda, Amsterdam, New York
I SAW this recipe in our local newspaper and modified it so that it serves two.
Cheese Danish has become standard fare at our house. When company drops by, I simple double the recipe to accommodate my guests.
They love this sweet treat, and so do I - it's delicious and preparation time is minimal.
-Mary Margaret Merritt, Washington Court House, Ohio
WHAT better time to shape rolls into cloverleafs than for the celebration of St. Patrick's Day?
I found this recipe in a magazine 40 years ago. These rolls are well received at fellowship dinners and are also popular at home. They are the lightest and tastiest rolls I make.
-Beatrice McGrath, Norridgewock, Maine