Savory Lemon Herb Shortcakes by Bob Vincent

This is a savory shortbread recipe adapted from one that appeared in the San Francisco Chronicle in 1995. Split in half these make a great base for savory dishes or main dish salads. By varying the herb ingredients they can be modified for various ethnic dishes. This one follows a Greek theme using Oregano. They freeze well.

Parmesan Pecan Rolls by Rhodes Bake-N-Serv

These delicious rolls will fly off the plate as soon as they come out of the oven.

Petits Pots de Pain by Joann Mathias

Chocolate Peanut Butter Muffins by Erin S

Chocolate Muffins studded with Peanut Butter Chips

Morning Popovers by Catherine Pappas

Rosemary Orange Cornbread with Brown Butter by Kyra Martin

Deliciously sweet and great spin on the classic!