Bold autumn flavors of sweet potatoes, cranberries and cinnamon give seasonal appeal to these golden muffins. I recommended them for a change-of-pace treat with a meal, packed into a lunch box or as a snack.
Diane Musil, Lyons, Illinois
THIS RECIPE came all the way from Tipperary, Ireland, where my great-grandmother lived.
I have eaten Irish Soda Bread in New York, Philadelphia and Los Angeles, but none compare with what my grandmother made for St. Patrick's Day.
-Anne Flanagan, Laguna Hills, California
For a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort.
-Carolyn Gregory, Hendersonville, Tennessee
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.
"When Valentine's Day rolls around, I like to bake these cute muffins in small heart-shaped tins," relates Shirley Glaab of Hattiesburg, Mississippi. "Drizzled with pink icing, they look adorable and taste wonderful."
A neighbor gave me the recipe for these yummy rolls. They're warm and wonderful to serve for breakfast of as a treat any time of day. I often make extra mashed potatoes with these cinnamon rolls in mind.Christine Duncan, Ellensburg, Washington