Pogaca (Bosnian/Croatian) or pogacha is a type of bread baked in the ashes of the fireplace, and later on in the oven. This bread is found in the cuisines of the Balkans and Turkey. So I searched high...
Author: Courtney Lynn Hernandez
Biscuits are hotly debated, but to me these bring together all the best aspects of any great biscuit. They are just salty enough, crispy around the edges, soft and tender in the middle, and never dry or...
Author: KatieTries2Cook
This a great custard-like corn bread that can take the place of a stuffing.
Author: Christine L.
Sticky and sweet, these rolls are a treat to wake up to. They can rise in the fridge overnight and be baked freshly for breakfast.
Author: DiaperBrigade
Author: Andrea Albin
Delicious with any soup or salad... and great toasted the next day!
Author: Joan Callaway
These biscuits have layers of flaky goodness with so much flavor, and most importantly they are dairy-free. The biscuits go great with butter and jam, sorghum, or sausage gravy.
Author: Erin Mataj
I especially enjoy these scrumptious scones--bursting with apples, cinnamon and almonds--on a rainy afternoon with a cup of tea. Because they're made with yogurt and no butter, they're a good fit for everyone's...
Author: Sabrina De Paulo
A very simple recipe. These crispy little patties are fried and served warm, drizzled with honey, maple syrup or honey butter.
Author: Walita J Powell
These fun-to-make flatbreads are a common fixture on menus in China, and while they all feature the same few ingredients, they come in a variety of thicknesses. The thinner you make these, the crispier...
Author: Chef John
These are delicious Yorkies! Very easy too! Serve with roast beef or pork, as this recipe requires meat drippings.
Author: IBELLIBIE
This is a county fair 'blue ribbon' winning loaf that is very tender and creamy.
Author: Kristin Eichers
Corn is combined with corn flour, corn meal, butter, cream, parsley and chili powder to make a cornbread with great texture and flavor.
Author: sal
My Grandma made these scones to take to teas and for special occasions. Her friends begged for the recipe and she wouldn't give. I think we should share gifts and these are a gift. Serve with butter, jam...
Author: LAURSAVVY
Light and fluffy and the closest thing I've found to my grandmother's biscuits. Delicious for jams, butter, honey, corn syrup, or just great bread for any meal. My grandmother used to make them pretty...
Author: GregWmson
Author: Rose Levy Beranbaum
Not only does adding sweet potatoes to a burger bun make it more nutritious, delicious, and significantly more beautiful, but it also presents the perfect opportunity to get past your flour-amount phobia,...
Author: Chef John
If you can't get to New Orleans, try this recipe to recreate these beignets. They can't be beat with a cup of coffee! Dust with powdered sugar and serve warm.
Author: Dale Tadlock
I wanted to make pumpkin muffins that were gluten free, healthy, delicious, and easy, so I included oat flour. Chocolate chips or walnuts are optional.
Author: Lauren Munos Wylie
If you like pumpkin, you'll love these. They are more like a muffin than a traditional scone. I've altered the recipe to make them healthier.
Author: LYNNSEDLACK
This recipe is easy and foolproof. It makes a very soft and tasty loaf of bread with a flaky crust.
Author: SHECOOKS2
This recipe is contest-winning. For 24 muffins, I used 2/3 of the recipe (5 eggs).
Author: Cindi Fortmann
A beautiful combination of ginger, molasses, and pear makes these muffins moist and flavorful.
Author: inspirepassion
This bread-machine recipe for whole wheat bread is best served a day after it's prepared.
Author: Ed Canipelli
I have had this recipe for over 40 years and it has never failed. The aroma of it baking is wonderful, and it also makes great toast. Also a great addition to have with baked brown beans. This freezes...
Author: manella
Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe -- excellent with chicken and salad!
Author: laura902
I've made these a couple different times and they have been an absolute hit - like a there-were-none-left hit. Soft and tender apples covered in a caramel glaze are the stars of this show! Haven't tried...
Author: Benjamin Ray Cummings
A nice dessert that justifies the time it takes to make it. Recipe may be halved for smaller groups.
Author: Plain ole Bob
Author: Peggy Markel
My friends and family ask me for this all the time. I find apple fritters at a coffee shop are nothing but sugar and give me a toothache just thinking about it, but this recipe is delicious and not too...
Author: Robin Larkin
This is a recipe I made up to make muffins that were fat-free, so just a little more wholesome. Basically, it's a mix of pumpkin bread and banana bread, but without butter or oil. This recipe is good for...
Author: ffler
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Author: Rick Martinez
Bright, sweet flavor from orange and honey combine in these easy oatmeal muffins made with yogurt, flaxseed meal, and walnuts.
Author: Mom2Boys2
The dough is so soft, so supple, so sensual that it's a joy to make this bread. Pumpkin gives it a soft color and super-subtle flavor. It's a great country bread.
Author: Chef John
Dried cranberries and pecans are added to a basic bread fermented with a sourdough starter. We love to make French toast with it.
Author: Janice
This is a great recipe for showers, luncheons, or other parties. It can be easily doubled or tripled.
Author: BRENDATX
This is such a yummy, yummy recipe that my family and friends just love! Especially the men!
Author: ROBY
The best buttery and flaky buttermilk biscuits you'll ever have.
Author: Brendan Biernacki
This is a hearty, savory bread with a thick, crispy crust and a wonderfully soft texture inside. I invented it while searching for new ways to use broccoli stems. Tastes great!
Author: Lynx
Author: Carla Rollins
A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough...
Author: Max_a_romagnolo_In_America