“I found this delicious recipe in a magazine years ago and adapted the original to make it my own," recalls Carol Gillespie of Chambersburg, Pennsylvania. "The rich, bite-sized treats are full of cinnamon flavor and great with coffee!”
I got this recipe from a church cookbook years ago and I've used it ever since. I've added a few touches of my own to it. This bread is the favorite of our grandchildren, and we always take some when we go to visit them.
Mom is especially well-known for the delectable things she bakes, like these moist, golden rolls. When that basket comes around the table, we all automatically take twoone is just never enough.
Sandra Melnychenko, Grandview, Manitoba
"I USUALLY used a glass or baking powder can lid as a cutter so the biscuits would be bigger than average size...and I always baked some extras to send home with the kids. They liked to split them and fill them with cheese or peanut butter and strawberry jam."
I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious.
On special occasions when we were growing up, my mother would make as many as four batches of these delicious cinnamon rolls to satisfy the appetites of her eight ravenous children. Today this recipe is still a hit.
An ideal treat any time of the day, this moist yellow cake offers a delightful surprise of cinnamon, nuts and brown sugar in every slice. Nanetta Larson relies on a boxed mix to help her bake it in her Canton, South Dakota kitchen.
Its pretty braided shape and pleasant dill flavor distinguishes this golden-brown loaf from other yeast breads. My family loves to eat it alongside soup, roast beef or pot roast. I almost always make two loaves-one just isn't enough!
“These flaky yeast biscuits—speckled with carrot, parsley and green onion—smell wonderful while baking. So it’s hard to resist eating one right from the oven,” notes Kerry Dority of Camdenton, Missouri.
"A friend who is a home economist gave me the recipe for this mix that can be used to make dinner rolls or cinnamon rolls," notes Barbara Morse of Spirit Lake, Iowa. The buttery dinner rolls make a super accompaniment to any entree, and the sweet cinnamon rolls are perfect with coffee.