My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. —Irene Wayman, Grantsville, Utah
I usually serve this spectacular coffee cake on a silver tray with a small artificial poinsettia blossoms and leaves in the center. My daughter and I enjoy making specialty breads like this one and find they make excellent Christmas gives for family and friends.
Gwen Roffler, Grassy Butte, North Dakota
My family looks forward to this flavorful combination of cranberry bread and fruitcake for the holidays. Baked in smaller pans, the pretty loaves make a nice gifts. The bread also freezes well. I got this recipe from a woman at church before my husband retired as minister.
Ellen Puotinen, Tower, Minnesota
My sister and I won blue ribbons in 4-H with this bread many years ago. The recipe makes a beautiful, round golden loaf. With a layer of cheese peeking out of every slice, it's definitely worth the effort.
-Melanie Mero, Ida, Michigan
Back in the 1920's and '30's Mom always had something good for us to eat when we got home from school. Her wood range had an apron right by the firebox, and Mom often left a plate of these warm wonderful biscuits waiting for us. What a treat! Mrs. India Thacker, Clifford, Virginia
My husband didn't care for fruitcake (which I love) - till he tasted this one.
He and I have three children. He's an avid fishermen...when others are canning fruits and vegetables, I'm busy canning and smoking salmon!
-Clare Brooks, Juneau, Alaska
Meet the Cook: When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids both a blue ribbon and best of show award!
-Nancy Montgomery, Hartville, Ohio
Meet the Cook: Back almost 30 years ago, when I was an Indiana farmer's daughter and a 4-H'er, this won me champion honors at the county fair - then a blue ribbon at the state fair! To this day, my husband tells me it's the best thing that I make.
-Marna Krause, Las Vegas, Nevada
Meet the Cook: While I most often make this traditional Ukranian bread for breakfast, I've also served it for an afternoon tea.
I've been baking since I was about 8. My husband and I have three grown sons and seven grandchildren.
-Rose Kostynuik, Calgary, Alberta
Meet the Cook: As the cook for our local volunteer fire department, I'm a nonstop recipe clipper. This one's been a constant in my file for years. It's great for grabbing and going, and a good lunch dish, too.
Here on our farm, my husband - who's also a teacher - and I have cattle and hogs plus one chicken who furnishes many of our eggs. We are the parents of a 6-year-old daughter.
-Kathy Wells, Brodhead, Wisconsin
Meet the Cook: There's a deliciously different taste to these muffins, thanks to the pineapple juice and raisins they contain. We have them for breakfast, lunch and snacks.
My husband and I enjoy gardening...I do flowers, and he does vegetables.
-Pauline Rohloff, Endeavor, Wisconsin