As flaky as homemade puff pastry, these buttery rolls bring compliments every time I serve them. Because they start with convenient refrigerated crescents, the mouthwatering treats couldn't be quicker or easier for busy holiday cooks!
"These delicious muffins are loaded with goodies," writes Elaine Kauffman of Tofield, Alberta. "I got the recipe from our pastor's wife. We like them for Sunday breakfast, but it's a good idea to double the recipe and keep some in the freezer for brown-bag lunches during the week."
“I served this quick bread to a group of ladies I had over for lunch,“ writes Carole Lanthier from Courtice, Ontario, “and every one of them asked for the recipe! It was a big hit.“ Moist, tasty and studded with cherries and walnuts, this pretty loaf is easily doubled.
TIP: This bread freezes well and also makes a lovely holiday or hostess gift.
I lived in an orphanage 50 years ago and helped out in the kitchen, Back then, I often made this wonderful coffee cake, dutifully following the recipe in the cookbook they used in that kitchen. Years later, when I saw Kate Smith on television, I realized that I had been using her cookbook to make this coffee cake. I was delighted to know I had been using one of Kate's favorite recipes!
In Muncie, Indiana, Samantha Callahan jazzes up pound cake mix with some canned pumpkin and pumpkin pie spice to create these sweet muffins. "They're so good, even picky eaters cannot seem to get enough," notes the substitute teacher's aide. "They're also delicious without frosting or nuts."
Our home economists liked these fruit-and-nut muffins from Marianne Clarke of Crystal Lake, Illinois so much, they modified the recipe to layer the dry ingredients in a jar. TIP: Print the directions for preparing the muffins and spiced butter on a holiday postcard and attach to the jar with a festive ribbon.