These crowd-pleasing Czech pastries are the perfect partner for a cup of joe. They’re easy to make with canned cherry pie filling, but the homemade prune filling is a delicious option, too. —Carol Houdek, Minneapolis, Minnesota
When I make this bread, I almost always have to bake two loaves so that everyone gets a taste!
It's especially good in the winter. In fact, last year when we went to a Christmas buffet at my husband's aunt's house—with a hearty soup as the main course—I took a Reuben Loaf along. It looks so pretty sliced and arranged on a platter, too.
My husband and I are crop farmers with three young children. Cooking—especially baking—is one of the ways I relax, and I also enjoy sewing.
I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.—Awynne Thurstenson, Siloam Springs, Arkansas
We like this chewy, hearty bread as a substitute for white bread with holiday meals and at breakfast. My five children are grown but still live within "eating distance", so I often bake it in large quantities.
With three children and 500 acres of farm, my husband and I are busy to say the least! But we like to get our day off to a good start with a hearty breakfast that often includes this easy to prepare yet moist and delicious coffee cake.
Enjoy the old-fashioned appeal of gingerbread in a loaf with this recipe originally from Holland. This moist spicy bread smells delicious while it's baking...and slices are wonderful spread with cream cheese. The recipe makes two big loaves, so we have one to eat and one to freeze for later...or to give away.
-Martina Biemond, Rosedale, British Columbia
In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make dessert. I like to freeze extra blueberries so I have them available any time I want this treat. —Anne Krueger, Richmond, British Columbia
"When it comes to seasonal sweets, this easy Christmas stollen is a recipe I know I can count on," notes field editor Shirley Glaab of Hattiesburg, Mississippi. "The recipe is made with baking powder instead of yeast, so requires no rising."