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These delicately spiced muffins are lightly sweetened with honey.
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I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.
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Easy doughnuts with the flavors of apple and spice. Any day will be great if you start with a breakfast this special.
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Cocoa and chocolate chips enhance this honey-sweetened wheat bread. And instant mocha coffee provides the java note.
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A crispy chewy cookie my mom used to make when I lived in Oregon. Dried cranberries are also divine in this.
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There's a nice tangy bite to this hearty dark rye that still has a tender crumb, thanks to the wheat flour. Cocoa and coffee powders darken the loaf, and caraway and fennel seeds impart just a bit of licorice flavor. It can be made in your bread machine or with a stand mixer.
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A spin on a traditional favorite, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, exceptionally comforting shortbread. The darker the sugar, the more rich it seems to taste.
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Oatmeal cookies with a touch of whole wheat and granola.
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This is a bread machine recipe developed by my very talented mother, who grew up in Oregon, the Filbert (or Hazelnut) capital of the world! This bread has won raves from those who don't even like whole wheat bread.
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This recipe is by Jill Santopietro and takes 12 hours, plus 3 hours' storing and overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.