My family devours this lovely, special yeast bread during the holidays. The braid gives it such a festive look. I make it year-round, eliminating the candied cherries and serving it as a breakfast bread.
-Brenda Mowrey, Taylors, South Carolina
This cool, tangy salad always prompts recipe requests. It must be the combination of tart cranberries, sweet pineapple and pecans in a fluffy base. I appreciate how easy it is to prepare.
-Denise Goedeken, Platte Center, Nebraska
This recipe came from a neighbor, and I adapted it to my family's tastes. It's a nice special salad to serve anytime—and, with fresh spinach from the garden, it's great for summer picnics!
I've long enjoyed cooking...ever since my mother put me in charge of my first Sunday roast when I was 12.
These delicate sandwiches were the memorable first course at a Victorian tea we held for the ladies of our congregation. A spread that combines mayonnaise, pecans and cranberries is the perfect complement of the chicken.
While I was growing up on a farm in western Kansas, we always had lots of hungry men around during harvesttime. This salad is one we served often since it was easy to increase and we could prepare it ahead of time.
This recipe for Pumpkin Bread was given to me years ago by one of the best cooks in our church. It is ideal to bake ahead and keep in the freezer to take to someone who is sick or have on hand to give as a little gift.