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A good way to use up some of your left over pumpkin and cranberries from the holidays!
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What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's.
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Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack.
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Pure whole wheat, not moderated by milder flours, yields a hearty taste, but still a light texture. Cornmeal adds a hint of crunch to this bread machine product.
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The secret to great Cuban sandwiches is in the lightness and crispness of the bread. Chef John tells you how. Hint: the secret is the lard!
Ingredients: yeast, water, flour, sugar, lard, salt, cornmeal
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This picture-perfect focaccia is a beautiful (and edible!) piece of art that looks complicated but actually comes together quickly.
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This recipe for whole wheat pumpkin bread is nicely spiced with cloves, cinnamon, and nutmeg and has crunchy walnuts and plump, juicy raisins in each bite.
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I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time. Although they are a little time consuming it is well worth it at the end!
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This bead pudding is made with walnuts or pinon nuts, pineapple, raisins, and cheese covered in a cinnamon syrup. It's delicious warm or cold.
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Mix up a simple dough, let it rise, and experience the true taste of homemade pita breads from your own kitchen.
Ingredients: yeast, water, flour, olive oil, salt
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This is classic indeed, with both all-purpose and whole wheat flours and two rising times for two small loaves of good, old-fashioned wheat bread.
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Something of an accident, but you will love it.
Ingredients: bread, nutella, eggs, sugar, salt, milk, heavy cream