Threw this together for my family for Thanksgiving breakfast and it was a hit. The boys asked if it was pumpkin pie! If desired, you can add chocolate chips after pancakes are poured onto the skillet, pat them with a bit of batter so they don’t stick when turned.
I love this bunny bread. I make it every Easter and have it at my Easter dinner. Sometimes I cut a hole in the tummy and fill with dip, or eat it as bread with dinner. S0 easy to make and my kids love helping me. I have also made this with rosemary bread and wheat bread.
This yummy family tradition started when buying the kids their pumpkins. Each of the kids got one to make their jack o’lanterns. Mama got one to cook! Friends and family usually enjoy this treat. Tweak it to fit your family as I do mine! Enjoy with confectioners’ sugar on top or cream cheese frosting!
This recipe is time consuming to make, but worth the effort. The rolls freeze well when wrapped securely with foil. You will have enough to feed an Army, but it will disappear quickly!
This bread is the best when baked in a black cast iron pan. Once the bread is in the oven, start ‘cookin down’ those collard greens, black eyed peas and hawg jaws. It’s a New Years tradition. It’ll change your luck !!!
These muffins are very moist and have a nice flavor from the orange juice and orange zest.
Excellent with breakfast, lunch or dinner. For breakfast, I serve it with fried eggs, butter, warm syrup, and jam sauce
A beautiful combination of ginger, molasses, and pear makes these muffins moist and flavorful.
As a young girl, I constantly craved Saturdays and Sundays when my mother would prepare these small delicious pancakes. Now as a college student, I still look forward to Christmas time when our family is together and my mother and I prepare an overwhelming amount to feed family members! Definitely add in any kind of jam, peanut butter, honey, Nutella®, chocolate chips, fruit (diced apples, blueberries, etc.); the possibilities are endless and so delicious!
This is the most simple Irish Soda Bread recipe I’ve ever used. I learned it from an old Irish gentleman years ago, and it’s been my favorite ever since. You can make it simply, and without the cheese, or add the cheese. With or without it, this recipe is great served with soups!
Challah, the delicious and beautiful braided bread traditionally served at the Friday night Jewish Sabbath meal, is made with the addition of whole wheat, and sweetened with honey. This slow-rise recipe is designed for flexibility, so split-second timing isn’t necessary. This is a wonderful bread for a first-time breadmaker. Braid with a 3 or 4-strand braid, and sprinkle with sesame or poppy seeds.
I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you’d like, sprinkle poppy or sesame seeds before baking, but we never do.
My husband is from Denmark, and making this traditional Danish favorite is a family affair. I make the batter, my husband does the cooking, and the kids help us make them disappear! We like to dip our aebleskivers in raspberry jam, maple syrup, and powdered sugar. The cardamom gives them that something extra. No wonder this recipe is a family favorite! Danish cooks use a long knitting needle to turn the doughnuts, but you can use a fork, too.
These doughnuts are a classic breakfast item. Flavor your glaze with chocolate or maple spread for different flavors.
