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
Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait.
Author: SAMME
This is a sweeter version of corn muffins and my family loves it!
Author: Krissy Terwilliger- Jinkerson
I make these the night before and bake them in the morning. My family and friends can't stay out of them. They are very moist and decadently rich.
Author: PAT MYERS
A traditional Czech pastry, it can be filled with a variety of fillings.
Author: Michelle Beard
Make these tender and delicious scones for a special Sunday brunch.
Author: sal
These pretzels taste just like the ones you get in the mall! Serve with your favorite cheese sauce or mustard. Bet you can't eat just one!
Author: Colleen
Challah, the delicious and beautiful braided bread traditionally served at the Friday night Jewish Sabbath meal, is made with the addition of whole wheat, and sweetened with honey. This slow-rise recipe...
Author: Bobbie Kramer
A raised, deep fried, Portuguese donut. Very popular as fund raisers in Southeastern Massachusetts where I grew up.
Author: Scotty
Golden brown, chewy and cheesy, this recipe is a hit with Italian dishes.
Author: Gina Izzy Shores
This recipe for homemade funnel cakes brings the deep-fried carnival treat home to you!
Author: Tina
easy banana bread recipe | eggless banana bread recipe | vegan banana bread
Author: HEBBARS KITCHEN
An easy quick bread, this Apple Zucchini Bread is perfectly moist and full of flavor!
Author: Nancy Piran
An awesome healthy alternative to the usual blueberry muffin.
Author: ZOPOOH
I grew up thinking that this was zucchini bread...ha! Once I found out it was actually green tomatoes, I was a little weirded out, but still went back for more. An excellent way to use up those green tomatoes...
Author: I'm nuts too
These little darlings use the whole orange! Caution: Do not taste the batter once it is ready to cook. It tastes so darn good you might not get the muffins made at all!
Author: Kuldunia
This crust I developed after many rounds of dough. It has become a weekly favorite! Its rosy color is from the sauce, and the chewy/crusty dough is a real treat! When baking, I like to use a pizza stone,...
Author: MEBV
This is THE BEST lemon zucchini bread I've ever baked or tasted. The recipe came from a friend of my mom's. She kept raving about this bread that she had made while she was visiting. After I made it the...
Author: The Native Cowgirl
This recipe is one of our biggest sellers but, interestingly, each customer cites a different reason the sandwich is special. One says that she could eat the onion marmalade with a spoon for breakfast...
Not a pudding, but a puffed pastry baked with meat drippings. We in the U.S. tend to think Yorkshire pudding and popovers are the same thing. Popovers are hard and very airy. Yorkshire pudding is softer...
Author: Karen Cooke
Homemade tortillas are so much better that if you do decide to give these a try, be warned that you'll have a very hard time ever going back to the packaged option again.
Author: Chef John
The 'ancient grain' spelt is related to modern wheat, but it's actually an entirely different species. From what I hear, it's easier to digest, higher in protein and fiber, and to me at least, has a much...
Author: Chef John
Nena Scardino Corolla was my grandmother. She always made this dish at Christmas along with Italian sausage and little fig tarts she called Figulottes. One year I got to help her and Grandaddy make Pignulata....
Author: Gwen Corolla