I like serve slices of this dressed-up French bread with a chef's salad. It's also a great complement to soup on a cold day. Sometimes I hollow out the loaf and fill it with the creamy mixture before baking. —Laura Murphy
I'm a busy wife, mother and grandmother who also works full time as an accounts payable clerk. So I need quick dinner ideas. These three-ingredient breadsticks are good at church meetings, at potlucks or anytime.
I enjoy making this bread because it lets me use sweet potatoes in something besides pie. I found the recipe in an old Southern cookbook, but changed a few things. The orange juice in the glaze adds a nice citrus flavor to the loves.
When my sister and I spent the night at our grandmother's house, we often requested these muffins for breakfast. Today, I bake them for my kids. The very aroma is a trip down memory lane.—Kris Michels, Walled Lake, Michigan
The recipe for these two loaves and the creamy strawberry spread came from my mother's collection. I added macadamia nuts to give the fruit bread a fun crunch and tropical flair. —Pat Stewart
Lees Summit, Missouri
With its simple glaze and tasty layer of raisins and nuts, this buttery coffee cake tastes just like a popular store-bought variety. I found the recipe in a church cookbook. —Maxine Winternheimer
When my sister and I spent the night at our grandmother's house, we often requested these muffins for breakfast. Today, I bake them for my kids. The very aroma is a trip down memory lane. —Kris Michels, Walled Lake, Michigan
I tasted biscuits like these at a seafood restaurant and really liked them. I experimented in my kitchen until I was able to get the same flavor in these fast little bites.—Elaine Whiting,Salt Lake City, Utah
We love this pretty pull-apart bread, and drop-in company just raves about it. Because it uses refrigerated biscuits, it's so easy and quick to fix. You can try whatever jam you have on hand in place of the marmalade.
Deer Park, Washington
Muffins are one of my favorite things to bake, and these are the best. I always keep some in the freezer for breakfast on the run. I can zap one in the microwave before I head out the door. —Kelly Kirby
Westville, Nova Scotia