We love this recipe around my house because we can change it from one day to the next on a whim. Just throw whatever fruit is in season into the mix, and you’ve got a tailor-made treat! —Christine Saxe, Ada, Michigan
Kielbasa and sauerkraut star in a tasty filling for these scrumptious stuffed rolls, which make a great dinner with soup or salad. My family also loves leftover bundles right out of the refrigerator for a quick lunch.
-Barb Ruis, Grandville, Michigan
Meet the Cook: This recipe was inspired by my husband's love of corn bread. It's so good, he and folks who dine with us (like our two grown children) eat it plain. We're retired but still "commute" - between our rural home and our fishing camp!
-Lois Triplet, Springhill, Louisiana
My family devours this lovely, special yeast bread during the holidays. The braid gives it such a festive look. I make it year-round, eliminating the candied cherries and serving it as a breakfast bread.
-Brenda Mowrey, Taylors, South Carolina
Meet the Cook: While I most often make this traditional Ukranian bread for breakfast, I've also served it for an afternoon tea.
I've been baking since I was about 8. My husband and I have three grown sons and seven grandchildren.
-Rose Kostynuik, Calgary, Alberta
Since this recipe calls for raspberry jam and not fresh raspberries, you can make this coffee cake anytime of year and bring a touch of spring to your table. It's perfect for a brunch or makes a light dessert.
This recipe for Pumpkin Bread was given to me years ago by one of the best cooks in our church. It is ideal to bake ahead and keep in the freezer to take to someone who is sick or have on hand to give as a little gift.
I'm retired now, but when I was working I made this coffee cake for co-workers and also a men's Bible study class. I changed the original recipe from a strawberry/rhubarb combination to one with cherry, which I think gives it a richer flavor.