Banana Apple Loaf by Catherine Pappas

Molasses Rye Dinner Rolls by Robyn Savoie

Ooh la la...these are wonderfully rich rolls. Just think about it...whole rye flour, molasses, orange juice and chocolate! Yes, you read correctly, choc·o·late. These make for a perfect addition to any meal. Word to the wise, make them into dinner rolls or one loaf. I made them into sandwich rolls once, too rich this way. If…

Sweet Corn Bread by Its a Food Fetish

A simple recipe that leaves the cornbread with a crusty exterior and moist, crumbly center.

Chocolate Chip Date Nut Loaf by Salad Foodie

In my upper tier of nut bread recipe FAVS, Chocolate Chip Date Nut Loaf is one I reserve for special occasions, usually during the Christmas season and wrapped as token gifts for others. Bake as large loaves to slice and share at holiday potlucks, or in mini-loaves or jumbo cupcakes for gifting. A distinct alternative to the typical…

Cottage Cheese Dill Bread by Bob Vincent

We don't eat bread often. However when the weather begins to change and it starts getting cooler it seems spark me into wanting to make bread. This is a good bread with almost anything. It is great for the Holiday season. It freezes very well. If you are not a fan of strong dill flavor forget this formula. My wife and I both…

Dark Chocolate Scones by Callie

These scones are decadent - dark chocolate meets a flakey, rich scone. One of my favorites!

Pumpkin Pull-Apart Rolls by Robyn Savoie

Delicious rolls subtly flavored with pumpkin and pumpkin pie spice; an excellent accompaniment for ham.

Mashed Potato Rolls by Robyn Savoie

Have leftover mashed potatoes? Here's a great way to use up that little bit. This recipe makes a lot of dinner rolls but you can freeze extra for later use. I included a web link on how to do this properly.

Favorite Oatmeal Muffins by Salad Foodie

No, not just my favorite oatmeal muffin, these are actually my Number 1 Favorite Muffin ~ period! I love that they are comparatively low-fat and won’t make your fingers greasy as you eat them. I love the chewy texture of oatmeal, the sweetness of raisins and cinnamon, and the spongy texture buttermilk imparts to baked products. I…

Potato-Caraway Loaf by Robyn Savoie

Leftover mashed potatoes? Here's a great bread to use it up. Since I don't like the texture of caraway seed in my bread. I'll grind it in my coffee grinder. If you prefer, use the whole seed.

Rhubarb Bread by Robyn Savoie

This is very quick and easy to make and it's moist--my family enjoys it.

New Best Angel Biscuits by myra byanka

Wonderfully moist and light when first out of the oven. Butter and honey never had such a great companion.

Bacon And Cheddar Casserole Bread by Robyn Savoie

Chuck-full of flavor and texture, this unique loaf makes a welcome addition to picnics.

Double Corn & Green Chile Muffins by Salad Foodie

Whole kernel corn adds texture, flavor and moistness to ordinary cornmeal muffins. Add to that sharp cheddar cheese, green chiles plus your choice and amount of "heat" seasoning and you've a nice accompaniment to a bowl of beans, chili, or southwestern soup.

Rosemary Orange Cornbread with Brown Butter by Kyra Martin

Deliciously sweet and great spin on the classic!