Best Banana Bread by magandab

If you REALLY like bananas this is the recipe for you. If you don't have quite enough bananas, use unsweetened applesauce to make up the difference.

Chocolate Zucchini Bread by Kathy Foster

This is a family favorite that I make every summer when the zucchini is fresh out of the garden. It also freezes well!

easy raisin bread by Kate

a delicios raisin bread that you will make, and enjoy!

Candied Ginger Scones by The Kitchen Magpie - Karlynn Johnston

These have been in the back of my mind for a while and I finally got around to making them. And I know I always say it, but really, these are my new favorite. I can say that because I only post my favorites, any recipe that isn’t worthy of the title “scone” is never posted. These are spicy with the ginger, crisp with the butter…

Big Ole Southern Biscuits w/ Flax Seeds by Smokinhotchef

Nothing says southern hospitality like big, hot and buttery biscuits. I learned the basics of "ho' cakes" by the time I was 10 years old. This recipe pairs well with just about anything and has a healthy dose of one of the new super foods- flax seeds. These decadent biscuits go especially well with another southern favorite,…

Whole Wheat Apple Muffins by Marlin Rinehart

These muffins are light, moist and good served for breakfast or as bread accompanying a meal of “comfort” food. They store well in ziplock bags in the refrigerator and are convenient for a quick breakfast. Take one out, pop it in the microwave for 15-25 seconds and voila! Breakfast! Yield: 10 extra large size or 18 standard size…

Bacon Muffins recipe by Evelyn Scott

Tender and filled with the flavor of bacon, these muffins will disappear in a hurry. Serve them with breakfast, soup or a salad.

Whipping Cream Biscuits by Joann Mathias

Peanut Butter Bread by Chef Smith

Peanutty Banana Streusel Muffins by Salad Foodie

A nice crunch of peanuts and subtle taste of banana combine in these muffins to make a welcome breakfast or brunch bread. NOTE: To substitute buttermilk for regular milk in these muffins, reduce the baking powder to 1/2 teaspoon and add 1/2 teaspoon baking soda.

Buttermilk Rolls by Jennifer Blair

I make these rolls at least once a month sometimes more.You can mix them up let them go through their first rise use what you need & put the rest in the refrigerator for later, not really sure how long they will last they don't make it a week around here,but I would say on longer than 7 days.If you do put the remainder in the…

Cinnamon Rolls by Chef Smith

I like extra filling so I make more of the filling

Golden Bacon Cornbread by Chef Smith

Buttermilk Biscuits by Chef Smith

So good you are gonna wanna slap your grandma!

Shaped Rolls by Rhodes Bake-N-Serv

The perfect rolls for any occasion.