All recipes » Bread » Easter
Gramma Lund's Limpa Bread by Amos MillerMy paternal grandfather emigrated to the US in 1912 bringing with him his mother's family recipe for the incredibly delicious - almost cake-like - limpa of the southern Swedish countryside. I looked at every recipe for Swedish Limpa Bread on the C-E-S site. None of them are family recipes, although there is a rye bread recipe, it's… |
7 votes
19794 views
|
|
Curt's Italian Grilled Personal Pan Pizza Recipe by curt iffertPizza on the grill you say? It's easier than you think and the crust is the best ever... if you have ever had coal fired pizza this reminds me of it.. of course it's not 1000 degrees as coal fired but the taste is wonderful! |
3 votes
5689 views
|
|
Panettone (Italian Christmas Cake) by Chef Smith
|
2 votes
2707 views
|
|
Banana Nut Bread by Chef Smith
|
1 vote
1962 views
|
|
Blueberry Popovers by Chef Smith
|
1 vote
2044 views
|
|
Cinnamon Rolls by Chef SmithI like extra filling so I make more of the filling |
1 vote
1378 views
|
|
Golden Bacon Cornbread by Chef Smith
|
1 vote
1661 views
|
|
Monkey Bread by Chef SmithSuper quick! |
1 vote
2476 views
|
|
Buttermilk Biscuits by Chef SmithSo good you are gonna wanna slap your grandma! |
1 vote
1931 views
|
|
Peanut Butter Bread by Chef Smith
|
1 vote
1569 views
|
|
Carrot Pineapple Nut Bread by Salad FoodieGolden colors of sunrise greet you in a slice of Carrot Pineapple Nut Bread. And if the colors aren’t enough to pique your senses, the flavors will. Vanilla and cinnamon subtly elevate the feature ingredients - carrots and pineapple - but like a perfect marriage, none of them overpower one another. I think you’ll enjoy making and… |
1 vote
3945 views
|
|
Biscuits D'Roma by J. Gino GenovesiPerfect addition to stews and soups, and great with sausage gravy. This recipe is an improved Italian recipe my mother used. They have a sweet flavor. They are great with butter and jelly on them for kids snacks |
1 vote
5227 views
|
|
Country Farm Dinner Rolls by J. Gino GenovesiYou can mix the dough and let set in the refrigerator for a day or so until you wish to bake them. The rolls are chewy on the outside and soft and firm on the inside. They add class to any meal. |
1 vote
11301 views
|
|
Pear and Apple Muffins by Chef Smith
|
1 vote
1726 views
|
|
Ciamelli ( Italian Bagels) pronounced chum-ell) by J. Gino GenovesiCiamelli are like bagels and have a pleasant taste of anise with a burst of orange. They are of Italian origin, a solid bread, and a great favorite at holidays, especially at Christmas & New Years. In our family they were used as "dunkers"; dunk in wine, cocoa, or coffee. They brought smiles to our faces. Many of those who… |
1 vote
8892 views
|