"As a vadalia onion broker, I'm also trying to find new ways to serve those sweet onions to family, friends and customers," shares Libby Beese of St. Augustine, Florida. Their sweetness comes through nicely in these moist wedges. TIP: "Serve with soups and stews at dinner or with your favorite egg dishes at brunch," Libby recommends.
Whenever I can carve out even a little free time, I love to bake. And after almost endless experimenting, I have to say that these muffins are my all-around favorites. They’re easy to make, and the orange peel—a lovely addition to the raisins, nuts and poppy seeds—just says spring to me. —Ruth Bolduc, Conway, New Hampshire
"Wedges of this delicious cheese-topping bread go great with spaghetti and other Italian dishes," notes Diane Hixon of Niceville, Florida. "They also taste special when dressed up with one of the flavorful spreads."
Chopped nuts and a hint of apricot make these little loaves a delightful treat. Instead of preparing two mini breads, Nancy Foust bakes just one loaf in a standard loaf pan. "It's a very tasty quick bread," assures the Stoneboro, Pennsylvania baker.
People are delighted to find the ruby cranberry sauce swirled inside this tempting coffee cake. With the crumble topping, moist cake and tangy filling, it won't last long!
-Jeani Robinson, Weirton, West Virginia
This makeover is just as tender as the original recipe, but it only contains half of the cholesterol and saturated fat. With 113 fewer calories and 10 grams less sugar per slice, it’s a guilt-free treat. —Joanne B Jones, Salisbury, Maryland
After a basic white bread is mastered, this recipe is a great next step in the art of bread baking. Here you'll use the Quick Mixing Method, where the dry yeast and the dry ingredients are mixed together before the warm liquid is added. This time-saver will help in the assembly of this more complex recipe.
Instead of wrapping up presents to give at Christmas, I customarily knead them. This citrusy cinnamon bread is a hit with anyone who has a sweet tooth. You can also make a loaf that's terrific for toasting by eliminating the glaze.
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