A delicious, moist, full-bodied seasonal treat! This pumpkin bread is for those looking for a huge hit of holiday flavors to share with friends and enjoy themselves. Also an excellent gift idea, or as an addition to any fall/winter potluck gathering.
Pear halves, encased in puff pastry with a broiled cheese and pecan filling, perform beautifully as either appetizer or dessert.
This simple yet yummy bread was traditionally made during the week after Passover. My family has been making this recipe from my grandma for years. My kids love it! This bread is only tasty the day you bake it. We love it just slathered with butter, but it also makes good sandwiches and crusts.
When invited to a Hanukkah dinner, I thought of making something appropriate. Finally we decided on a Challah bread shaped as a 6-pointed Star of David.
I have to admit, I always wanted to keep this recipe to myself but everyone has shared so much over the year. This is an almond-filled Easter bread adorned with Easter eggs and almonds. The thing about this recipe is, if you make 2 you might as well make 8. It takes time so this year I was able to start the tradition with my nieces who will be helping me. I swear that this is the greatest Easter bread.
If you enjoy pumpkin you will love these mini muffins. Perfect for popping in your mouth and just the right size for kids!
I was looking for a good Passover pancake recipe and failed to find one I liked the look of. Through some trial and error (and some suggestions from my mother-in-law), I came up with this one, and it was a big hit. If you don’t put in chocolate chips it tastes nice with some jam.
This is a traditional, slightly sweet, spiced treat eaten during Lent and on Good Friday. Serve at room temperature or warm.
The yummy taste of eggnog in a quick ‘kids out of school for the holidays’ pancake. Serve warm with butter and syrup.
Classic treats from New Orleans–puffy spiced deep-fried beignet dough dusted with cinnamon-sugar–are served with a creamy dipping sauce.
I came up with this recipe when I wanted something seasonal for sloppy joes. Mix the dough in the morning and then refrigerate it until a couple hours before you want to serve the rolls. The technique for stenciling on a design using rye flour will work for any holiday. Rye flour doesn’t get absorbed into the dough like regular bread flour would.
If you like chocolate, peanut butter, and pretzels, you can’t go wrong with this bark; it has just the right amount of salty and sweet. This is my own creation, a modification of a mini-pretzel and peanut butter sandwich dipped in chocolate, created by my daughter. I hope you enjoy! This makes a great gift in holiday bags for Christmas and Easter.
Soda bread farls are ideal for frying after they have been made a day or so. These taste great with a poached egg on top. Fried soda is also one of the essential ingredients in an Ulster fry.
My grandma made this every weekend to go with her traditional big Irish breakfast. It’s cooked on an electric griddle and cut into toast-sized slices that can be eaten buttered, toasted, or fried crisp in the bacon drippings. Serve with butter and jam or fry insides down on hot pan with bacon drippings for a minute until golden and crispy. Unfried pieces can be toasted on the second day, but won’t keep longer then that.
What is better than beer and peanuts? Having the perfect combination in a sweet muffin! For extra yummy flavor, serve warm with peanut butter or nut butter spread.
