Shape these simply seasoned biscuits from Mary Smith of Columbia, Missouri into knots or twists. “They can be baked and then frozen for up to 2 months. Reheat in a 350° oven for 6 to 8 minutes,” Mary says.
I found this recipe in a cookbook and lightened it up by using skim milk, less oil, egg whites and reduced-fat cheese. It's moist and mildly flavored with canned chilies. Tena Edyvean of Rapid City, South Dakota
Because they're so rich, I usually make these muffins for special occasionsbrunches and breakfasts mainly. They're good at all hours, though, as a snack with tea or coffee.
My husband and I plus our 14-year-old son live in a suburban area. Luckily, our property backs up against a farm. Last year, we were excited to see deer in the yardtwo adults and four babies.
I learned my way around the kitchen by trial and error. So having a recipe featured in Country Woman is a real treatwhen we were married 18 years ago, my husband knew more about cooking than I did!
Lemon and carrot flavors combine for a unique flavor sensation in this moist quick bread. I know it's a winner because I bring a loaf to our church festival every year, and I always get requests to bake it again.
Paper bakery boxes lined with creatively cut tissue paper give these coffeehouse favorites a casual look. Dress up a box with polka-dot ribbon and a trio of fresh cinnamon sticks tied within a bow--their aroma is a clue to the treasures inside. —Bonnie Buckley, Kansas City, Missouri
Both my husband and I are diabetics, I have found that Splenda is great for replacing sugar in many recipes, including this one. It is the fastest bread you can make...and so tasty! Ruth Russell of Clyde, North Carolina
"THIS IS an old recipe that I decided to improve uponI thought the topping was too sweet, so I just left it off. I also took out the pecans that the recipe called for. Sometime, I'll make lemon corn muffins by substituting lemon peel if I don't happen to have any oranges on hand."