I keep a supply of scones in my freezer to pull out and glaze for drop-in holiday guests. They taste great alongside coffee or hot chocolate.
—JOAN PECSEK CHESAPEAKE, VIRGINIA
PREP: 25 MIN. BAKE: 15 MIN. MAKES: 1 DOZEN
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 tablespoons cold butter
1 cup eggnog
1 cup chopped pecans
½ cup red candied cherries, quartered
½ cup green candied cherries, quartered
GLAZE
½ cup confectioners’ sugar
1 teaspoon rum extract
4 to 5 teaspoons heavy whipping cream
1. In a large bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggnog just until moistened. Stir in pecans and candied cherries.
2. Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate.
3. Bake at 425° for 12-14 minutes or until golden brown. Combine glaze ingredients; drizzle over scones. Serve warm.
It’s hard to get a good whole grain bread where I live, so my bread machine comes in handy. I adapted this recipe from an old one, and I’ve been enjoying it ever since. Cornmeal and wheat germ give it a wonderful texture and the nutty flavor I love.
—MICHELE MACKINLAY MADOC, ONTARIO
PREP: 10 MIN. BAKE: 3-4 HOURS MAKES: 1 LOAF (2 POUNDS)
1 cup water (70° to 80°)
2 tablespoons canola oil
2 egg yolks
¼ cup molasses
1 teaspoon salt
1½ cups bread flour
1 cup whole wheat flour
½ cup rye flour
½ cup nonfat dry milk powder
¼ cup quick-cooking oats
¼ cup toasted wheat germ
¼ cup cornmeal
2¼ teaspoons active dry yeast
1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
Editor’s Note: We recommend you do not use a bread machine’s time-delay feature for this recipe.
I got this recipe from my husband’s aunt. Everyone likes it, even me, and I was never crazy about fruitcake before. It’s very colorful, like a stained-glass window.
—JOANN HUHN CLEVELAND, WISCONSIN
PREP: 25 MIN. BAKE: 1 HOUR + COOLING MAKES: 2 LOAVES (12 SLICES EACH)
2 packages (8 ounces each) pitted dates, chopped
1 pound chopped candied pineapple
1 pound red candied cherries
½ pound walnut halves
½ pound Brazil nuts
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
Dash salt
4 eggs, separated
1 teaspoon vanilla extract
1. In a large bowl, combine the dates, pineapple, cherries and nuts. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated.
2. In a small bowl, whisk egg yolks until slightly thickened. In another bowl, beat egg whites and vanilla until stiff peaks form. With a spatula, stir a fourth of the egg whites into egg yolk mixture until no white streaks remain.
3. Fold in remaining egg whites until combined. Add to fruit mixture; gently fold until blended. Pour into two well-greased and floured 8-in. x 4-in. loaf pans.
4. Bake at 300° for 1 to 1½ hours or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pans to wire racks. Cool completely. Wrap tightly and store in a cool dry place. Using a serrated knife, cut into slices.
top tip
No Bad Nuts
To keep nuts from going rancid, store them in an airtight container or sealed plastic bag in the freezer. This will also prevent the nuts from absorbing odors from surrounding items.
Served warm, these golden muffins make a great accompaniment to soup, stew or holiday meals. My family loves the cheese and pepper flavor.
—SUSAN KELM MINERAL POINT, WISCONSIN
PREP: 15 MIN. BAKE: 25 MIN. MAKES: 1 DOZEN
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
½ teaspoon coarsely ground pepper
1 egg
1¼ cups 2% milk
2 tablespoons canola oil
1 cup (4 ounces) shredded cheddar cheese
1. In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese.
2. Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
I found this recipe in a farm newspaper many years ago. Fresh from the oven, these buttery breadsticks are great with Italian meals.
—LORETTA FISHER ABBOTTSTOWN, PENNSYLVANIA
PREP: 25 MIN. + STANDING BAKE: 20 MIN. MAKES: 2½ DOZEN
3 teaspoons active dry yeast
1½ cups warm water (110° to 115°)
4 tablespoons canola oil, divided
1 tablespoon sugar
¼ teaspoon salt
4 cups all-purpose flour
½ cup butter, melted
3 tablespoons grated Parmesan cheese
2 tablespoons dried parsley flakes
1½ teaspoons garlic powder
1. In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rest for 10 minutes.
2. On a lightly floured surface, roll dough into a 15-in. square. Cut in half lengthwise; cut each half widthwise into 1-in. strips.
3. In a shallow bowl, combine the butter, cheese, parsley, garlic powder and remaining oil. Dip each strip into butter mixture, then twist two or three times.
4. Place 1 in. apart on greased baking sheets. Bake at 350° for 18-21 minutes or until golden brown. Serve warm.
Grandma’s Honey MuffinsI can remember Grandma Wheeler making these delicious muffins. We’d eat them nice and warm, right out of the oven! She was a “pinch of this” and “handful of that” kind of cook, so getting the ingredient amounts correct for the recipe was a challenge, but now it’s a family treasure!
—DARLIS WILFER WEST BEND, WISCONSIN
PREP/TOTAL TIME: 30 MIN. MAKES: 1 DOZEN
2 cups all-purpose flour
½ cup sugar
3 teaspoons baking powder
½ teaspoon salt
1 egg
1 cup 2% milk
¼ cup butter, melted
¼ cup honey
1. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and honey. Stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Remove from pan to a wire rack. Serve warm.
This savory bread is crisp and golden brown on the outside but soft and tender on the inside. The dill and onion give it great flavor without overwhelming your taste buds.
—CHARLOTTE ELLIOTT NEENAH, WISCONSIN
PREP: 25 MIN. + RISING BAKE: 15 MIN. + COOLING MAKES: 2 LOAVES (9 SLICES EACH)
1½ cups water (70° to 80°)
2 tablespoons olive oil, divided
¼ cup dried minced onion
2 teaspoons sugar
1¼ teaspoons salt
1 teaspoon dill weed
½ teaspoon onion powder
3½ cups all-purpose flour
¾ cup whole wheat flour
1 package (¼ ounce) active dry yeast
1. In bread machine pan, place the water, 1 tablespoon oil, minced onion, sugar, salt, dill, onion powder, flours and yeast in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Divide dough in half; shape each portion into a 7-in. round loaf. Place on greased baking sheets. Cover and let rise until doubled, about 40 minutes.
3. Bake at 400° for 15-20 minutes or until golden brown. Brush with remaining oil. Remove from pans to wire racks.
I found this delicious recipe in a magazine a long time ago and adapted it to make it my own. The rich bite-sized treats are full of cinnamon. I call them mini-cinnis.
—CAROL GILLESPIE CHAMBERSBURG, PENNSYLVANIA
PREP: 20 MIN. BAKE: 15 MIN. MAKES: 4 DOZEN
6 tablespoons butter, softened
½ cup packed brown sugar
1 teaspoon ground cinnamon
⅓ cup milk chocolate English toffee bits
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup confectioners’ sugar
4½ teaspoons 2% milk
¼ teaspoon vanilla extract
1. In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits.
2. Separate each tube of crescent dough into four rectangles; seal perforations. Spread evenly with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.
3. Cut each into six 1-in. slices; place cut side down into two greased 8-in. square baking dishes. Bake at 375° for 14-16 minutes or until golden brown.
4. In a small bowl, combine the confectioners’ sugar, milk and vanilla until smooth. Drizzle over warm rolls.
top tip
All About the Icing
Change up the drizzle by using maple flavoring instead of vanilla extract, or try the glaze from the Raspberry-Pecan Mini Loaves recipe in this chapter.
When I ran out of muffin mix, I came up with this recipe by improvising with ingredients I had on hand. I was so happy with the results!
—BECKIE LAPOINTE ABBOTSFORD, BRITISH COLUMBIA
PREP: 15 MIN. BAKE: 20 MIN. MAKES: 1 DOZEN
2 cups all-purpose flour
1 cup granola without raisins
⅔ cup sugar
3 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 eggs
⅔ cup unsweetened apple juice
¼ cup canola oil
1½ cups grated peeled apples
1. In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, apple juice and oil. Stir into dry ingredients just until moistened. Fold in apples.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Dotted with raspberries and pecans, these mini loaves make lovely Christmas treats. The recipe yields six, so you’ll have plenty to share.
—KATHLEEN SHOWALTER SHORELINE, WASHINGTON
PREP: 20 MIN. BAKE: 25 MIN. + COOLING MAKES: 6 MINI LOAVES (6 SLICES EACH)
2 cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 eggs
½ cup vanilla yogurt
⅓ cup orange juice
¼ cup unsweetened applesauce
¼ cup canola oil
½ teaspoon orange extract
1 cup chopped pecans, toasted
1 cup fresh or frozen raspberries
GLAZE
1 cup confectioners’ sugar
4 to 5 teaspoons orange juice
1. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the eggs, yogurt, orange juice, applesauce, oil and extract. Stir into dry ingredients just until moistened. Fold in pecans and raspberries.
2. Transfer to six greased 4½-in. x 2½-in. x 1½-in. loaf pans. Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. For glaze, combine confectioners’ sugar and enough orange juice to achieve desired consistency. Drizzle over warm loaves.
Editor’s Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
I’ve been making these rolls for more than 30 years—not only for holidays, but year-round. I have been asked to sell them, but it’s more fun to give them away.
—LORAINE MEYER BEND, OREGON
PREP: 1 HOUR + CHILLING BAKE: 15 MIN./BATCH MAKES: ABOUT 3 DOZEN
1½ cups butter, softened
⅓ cup all-purpose flour
DOUGH
1 package (¼ ounce) active dry yeast
¼ cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
¼ cup sugar
1 egg
1 teaspoon salt
3½ to 3¾ cups all-purpose flour
1. In a small bowl, beat butter and flour until combined; spread into a 12-in. x 6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour.
2. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
3. Roll dough into a 14-in. square. Remove top sheet of waxed paper from butter; invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges.
4. Roll into a 20-in. x 12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic wrap; refrigerate overnight.
5. Unwrap dough. On a lightly floured surface, roll into a 25-in. x 20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two triangles.
6. Roll up triangles from the wide end; place 2 in. apart with point down on ungreased baking sheets. Curve ends down to form crescent shape. Cover and let rise until doubled, about 45 minutes.
7. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Serve warm.
Like many of my favorite recipes, this one came from a friend. It’s a quick and savory way to customize biscuit mix for cheese and garlic lovers.
—FRANCES POSTE WALL, SOUTH DAKOTA
PREP/TOTAL TIME: 25 MIN. MAKES: 15 BISCUITS
2 cups biscuit/baking mix
½ cup shredded cheddar cheese
½ teaspoon dried minced onion
⅔ cup 2% milk
¼ cup butter, melted
½ teaspoon garlic powder
1. Combine the biscuit mix, cheese and onion in a large bowl. Stir in milk until a soft dough forms; stir 30 seconds longer.
2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 450° for 8-10 minutes or until golden brown. Combine butter and garlic powder; brush over biscuits. Serve warm.
I came up with this crab- and cream cheese-filled recipe for a baking contest many years ago—and won first prize! I like to decorate it for many different holidays; this one uses red and green bell peppers for the stars.
—MARYALICE WOOD LANGLEY, BRITISH COLUMBIA
PREP: 1 HOUR + RISING BAKE: 25 MIN. + COOLING MAKES: 1 TREE (22 ROLLS)
4 to 4½ cups all-purpose flour
⅔ cup sugar
1 tablespoon active dry yeast
2 teaspoons grated lemon peel
1 teaspoon salt
¾ cup 2% milk
⅔ cup water
⅓ cup canola oil
1 tablespoon lemon juice
FILLING
1 package (8 ounces) cream cheese, softened, divided
2 tablespoons mayonnaise
2 teaspoons lemon juice, divided
1 teaspoon lemon-pepper seasoning
1 teaspoon dried parsley flakes
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, optional
1 each small green and sweet red pepper
1 medium lemon
1. In a large bowl, combine 3 cups flour, sugar, yeast, lemon peel and salt. In a small saucepan, heat milk and water to 120°-130°. Stir in oil and lemon juice. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a small bowl, beat 4 ounces cream cheese until smooth. Add the mayonnaise, 1 teaspoon lemon juice, lemon-pepper and parsley; mix well. Stir in crabmeat if desired; set aside.
4. Turn dough onto a lightly floured surface; roll out into a 22-in. x 14-in. rectangle. Spread prepared filling to within ½ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 22 slices.
5. Cover a baking sheet with foil and grease well. Place one slice near the top center of prepared baking sheet. Place two slices in the second row with sides touching. Repeat, adding one slice per row, until tree has five rows. Repeat last row. Center remaining two slices below last row for the trunk. Cover and let rise until doubled, about 30 minutes.
6. Bake at 325° for 25-30 minutes or until golden brown. Carefully transfer rolls with foil onto a wire rack to cool completely.
7. Meanwhile, in a small bowl, beat remaining cream cheese and lemon juice until smooth. Cut a small hole in the corner of pastry or plastic bag; fill with cream cheese mixture. Pipe onto rolls for garland.
8. Cut peppers in half vertically; remove stems and seeds. Using a 1½-in. star-shaped cookie cutter, cut out stars from peppers; place on tree. Carefully remove a 2-in. piece of peel from lemon (save lemon for another use). With a 2-in. star-shaped cookie cutter, cut out a star from peel; place on top of tree. Remove foil before serving. Refrigerate leftovers.
top tip
Measuring Yeast
Envelopes of yeast generally measure approximately 2¼ teaspoons. Three teaspoons equal 1 tablespoon, so if you open another packet, store the leftovers in the packet in the fridge.
Our daughter won a blue ribbon at the state fair when she submitted this delicious bread. People always comment on the crisp crust and tender inside.
—BARBARA SUNBERG CAMDEN, OHIO
PREP: 25 MIN. + RISING BAKE: 30 MIN. MAKES: 1 LOAF (32 SLICES)
2 packages (¼ ounce each) active dry yeast
½ cup warm water (110° to 115°)
1-½ cups warm milk (110° to 115°)
¼ cup shortening
¼ cup sugar
1 tablespoon salt
4 eggs
7 to 8 cups all-purpose flour
1 tablespoon cold water
2 tablespoons sesame seeds
1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, 3 eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 12-in. rope. Place three ropes on a greased baking pan; braid. Pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.
4. Beat remaining egg and cold water; brush over braids. Sprinkle with sesame seeds. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
How to Braid Dough
Place three ropes almost touching on a baking sheet. Starting in the middle, loosely bring the left rope under the center rope. Bring the right rope under the new center rope and repeat until you reach the end.
Turn the pan and repeat braiding, bringing the ropes over instead of under.
Press each end to seal; tuck the ends under.
I call this my hostess gift pumpkin bread, but it’s fantastic for any occasion at all. Swirls of cinnamon-sugar make every slice irresistible.
—SHIRLEY RUNKLE ST. PARIS, OHIO
PREP: 45 MIN. + RISING BAKE: 55 MIN. + COOLING MAKES: 2 LOAVES (16 SLICES EACH)
4½ to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
⅔ cup packed brown sugar
2½ teaspoons pumpkin pie spice
1½ teaspoons salt
1 teaspoon sugar
2 packages (¼ ounce each) active dry yeast
1½ cups warm water (120° to 130°)
1 cup canned pumpkin
⅓ cup unsweetened applesauce
⅓ cup canola oil
2 eggs, lightly beaten
½ cup raisins
FILLING
¼ cup butter, softened
½ cup packed brown sugar
1 teaspoon ground cinnamon
1. In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within ½ in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
4. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
5. Bake at 350° for 55-65 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
Once you slice into these braids, you’ll be so happy you have two. The sweet, creamy inside layer gets a burst of flavor from grated orange peel and dried fruit. My guests are always trying to pinpoint what makes the filling so good.
—SALLY HOOK MONTGOMERY, TEXAS
PREP: 40 MIN. + RISING BAKE: 15 MIN. MAKES: 2 LOAVES (12 SLICES EACH)
2 tablespoons active dry yeast
1 cup warm 2% milk (110° to 115°)
4 eggs
½ cup butter, softened
⅓ cup sugar
2 tablespoons grated orange peel
1½ teaspoons vanilla extract
1 teaspoon salt
4 to 5 cups all-purpose flour
FILLING
1 package (8 ounces) cream cheese, softened
1 cup packed brown sugar
1 egg
2 tablespoons grated orange peel
1 teaspoon ground cinnamon
1 cup chopped pecans
1 cup dried cranberries
GLAZE
1 cup confectioners’ sugar
1 to 2 tablespoons 2% milk
1. In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, orange peel, vanilla, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a small bowl, beat the cream cheese and brown sugar until smooth. Beat in the egg, orange peel and cinnamon; set aside.
4. Turn dough onto a lightly floured surface; divide in half. On greased baking sheets, roll each portion into a 15-in. x 9-in. rectangle. Spread filling down the center of each; sprinkle with pecans and cranberries.
5. On each long side, cut ¾-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise until doubled, about 45 minutes.
6. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over braids. Serve warm.
Apple Coffee Cake Braids: Omit filling. Combine 4 cups thinly sliced peeled tart apples, ⅔ cup each raisins and packed brown sugar, 4 teaspoons all-purpose flour and 2½ teaspoons apple pie spice. Spread each portion of rolled-out dough with 2 tablespoons softened butter. Spoon apple mixture down the center of each.
This was one of my great-grandmother’s favorite recipes. I’m 87, so you can bet this recipe has stood the test of time!
—VALLIE WILLIAMS SMYRNA, GEORGIA
PREP/TOTAL TIME: 30 MIN. MAKES: 1½ DOZEN
2 cups self-rising flour
⅛ teaspoon salt
½ cup shortening
1 cup mashed sweet potatoes
4 to 5 tablespoons 2% milk
1. In a large bowl, combine flour and salt. Cut in shortening and sweet potatoes until mixture resembles coarse crumbs. Stir in enough milk just until dough clings together. Knead lightly on a floured surface.
2. Roll dough to ½-in. thickness. Cut with a 2-in. biscuit cutter and place on a lightly greased baking sheet. Bake at 450° for 12 minutes or until golden brown. Serve warm.
Editor’s Note: As a substitute for each cup of self-rising flour, place 1½ teaspoons baking powder and ½ teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
My grandma always made these rolls. She herself enjoyed them as a child in Germany. I practiced for years before I finally perfected the recipe!
—LONNA SMITH WOODRUFF, WISCONSIN
PREP: 30 MIN. + RISING BAKE: 30 MIN. MAKES: 2 DOZEN
5 to 5½ cups all-purpose flour
1 cup mashed potato flakes
2 packages (¼ ounce each) active dry yeast
1 tablespoon sugar
1 tablespoon minced chives
2 teaspoons salt
2 teaspoons minced fresh parsley
2 cups 2% milk
½ cup sour cream
2 eggs
1. In a large bowl, combine 3 cups flour, potato flakes, yeast, sugar, chives, salt and parsley. In a small saucepan, heat milk and sour cream to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and ½ cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 35 minutes.
4. Bake at 375° for 30-35 minutes or until golden brown. Remove to wire racks.
I love the strong lemon flavor in these muffins, especially paired with blueberry jam. They’re a favorite of mine at holiday brunches.
—KIMBERLY BAXTER EXETER, RHODE ISLAND
PREP: 25 MIN. BAKE: 20 MIN. MAKES: 6 JUMBO MUFFINS
½ cup butter, softened
¾ cup sugar
2 eggs
¾ cup sour cream
¼ cup lemon juice
3 teaspoons lemon extract
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons poppy seeds
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon peel.
2. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds.
3. Fill six greased jumbo muffin pans. Bake at 375° for 20-23 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack. Serve warm.
This recipe was handed down from my grandmother and has been adapted for a bread machine, which is especially convenient during the holidays. At gatherings, I like to serve them with honey and butter.
—PEGGY BURDICK BURLINGTON, MICHIGAN
PREP: 15 MIN. + RISING BAKE: 10 MIN./BATCH MAKES: 2½ DOZEN
½ cup water (70° to 80°)
1 egg
3 tablespoons butter, softened
¾ cup mashed sweet potatoes (without added milk and butter)
4 to 4½ cups all-purpose flour
3 tablespoons sugar
1½ teaspoons salt
2 packages (¼ ounce each) active dry yeast
1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide into 30 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Bake at 400° for 8-10 minutes or until golden brown. Serve warm.
Editor’s Note: We recommend you do not use a bread machine’s time-delay feature for this recipe.
With subtle lemon flavor, these flaky biscuits make a nice addition to a small buffet or light lunch. Try them the next time you host a holiday tea party for friends, family or co-workers.
—JANE ROSSEN BINGHAMTON, NEW YORK
PREP: 25 MIN. BAKE: 10 MIN. MAKES: 16 BISCUITS (½ CUP BUTTER)
4 cups all-purpose flour
¼ cup sugar
1½ teaspoons baking soda
1 teaspoon salt
⅔ cup shortening
1 cup 2% milk
6 tablespoons lemon juice
LEMON BUTTER
½ cup butter, softened
4½ teaspoons lemon juice
2 teaspoons grated lemon peel
1 tablespoon finely chopped onion, optional
1. In a large bowl, combine the flour, sugar, baking soda and salt. Cut in shortening until mixture resembles fine crumbs. Stir in milk and lemon juice just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
2. Roll out to ½-in. thickness; cut with a floured 2½-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets. Bake at 450° for 8-10 minutes or until golden brown.
3. Meanwhile, in a small bowl, combine lemon butter ingredients until blended. Serve with warm biscuits.
The spiral filling in this savory bread makes it an impressive addition to menus. When serving it with spaghetti or lasagna, try sprinkling a little Parmesan cheese on top.
—KARI BONCHER GREEN BAY, WISCONSIN
PREP: 30 MIN. + RISING BAKE: 35 MIN. + COOLING MAKES: 2 LOAVES (12 SLICES EACH)
5 to 6 cups all-purpose flour
2 packages (¼ ounce each) active dry yeast
1½ teaspoons salt
1 teaspoon sugar
1 cup 2% milk
¾ cup water
½ cup butter, cubed
FILLING
½ cup butter, softened
2 teaspoons dried basil
2 teaspoons dill weed
1 teaspoon dried minced onion
1 teaspoon garlic powder
1. In a large bowl, combine 3 cups flour, yeast, salt and sugar. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside.
3. Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 12-in. x 8-in. rectangle. Spread filling over each to within ½ in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under.
4. Place seam side down in two greased 8-in. x 4-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Bake at 375° for 35-40 minutes or until browned. Cool loaves for 10 minutes before removing from pans to wire racks.
Biscuits have to be both tender and flaky before we’ll call them biscuits. And these have the added bonus of tasting like an oatmeal raisin cookie.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. BAKE: 15 MIN. MAKES: 10 BISCUITS
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
⅛ teaspoon ground nutmeg
½ cup cold butter, cubed
⅓ cup raisins
½ cup 2% milk
3 tablespoons maple syrup
ICING
½ cup confectioners’ sugar
⅛ teaspoon rum extract
2¼ teaspoons 2% milk
1. In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add raisins. In a small bowl, combine milk and syrup; stir into crumb mixture just until moistened.
2. Turn onto floured surface; knead 8-10 times. Pat or roll out to ½-in. thickness; cut with floured 2½-in. biscuit cutter.
3. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown.
4. Meanwhile, combine the confectioners’ sugar, extract and enough milk to achieve desired consistency. Drizzle over warm biscuits. Serve warm.
5. To freeze, cool biscuits. Wrap, unfrosted, in foil and freeze for up to 3 months.
To use frozen biscuits: Thaw at room temperature; warm if desired. Follow directions for icing.
Butter-Dipped Biscuit SquaresThese are the easiest and best biscuits I’ve ever made. They’re light and buttery and go well with virtually any meal.
—REBEKAH DEWITT STAR CITY, ARKANSAS
PREP/TOTAL TIME: 20 MIN. MAKES: 15 BISCUITS
2 cups self-rising flour
2 tablespoons sugar
1 cup 2% milk
½ cup butter, melted
All-purpose flour
1. In a large bowl, combine the self-rising flour, sugar and milk. Turn onto a floured surface; sprinkle with all-purpose flour. Pat dough to ½-in. thickness. Cut into 3-in. x 2-in. pieces.
2. Pour butter into an ungreased 13-in. x 9-in. baking pan. Dip one side of each piece into melted butter. Carefully turn to coat. Bake, uncovered, at 450° for 10 minutes or until golden brown.
Editor’s Note: As a substitute for each cup of self-rising flour, place 1½ teaspoons baking powder and ½ teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Swirls of cheddar cheese give these loaves a pronounced flavor—perfect for making grilled sandwiches, dipping in creamy tomato soup or toasting for breakfast.
—AGNES WARD STRATFORD, ONTARIO
PREP: 25 MIN. + RISING BAKE: 35 MIN. + COOLING MAKES: 2 LOAVES (12 SLICES EACH)
3 teaspoons active dry yeast
½ cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
2 tablespoons butter, melted
2 eggs
3 teaspoons sugar
2 teaspoons salt
6 to 6½ cups all-purpose flour
2 cups (8 ounces) shredded sharp cheddar cheese
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; knead cheese into the dough. Divide in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
4. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Refrigerate leftovers.
I make this attractive bread to celebrate Santa Lucia Day on Dec. 13. This Swedish custom is the symbolic start of Christmas in Scandinavia.
—JANET URAM WILLOWICK, OHIO
PREP: 30 MIN. + RISING BAKE: 30 MIN. + COOLING MAKES: 12 SERVINGS
1 package (¼ ounce) active dry yeast
¼ cup warm water (110° to 115°)
⅓ cup warm 2% milk (110° to 115°)
¼ cup sugar
¼ cup butter, cubed
1 egg
1 teaspoon grated orange peel
½ teaspoon salt
½ teaspoon orange extract
2½ to 3 cups all-purpose flour
GLAZE
1 egg
1. In large bowl, dissolve yeast in warm water. Add milk, sugar, butter, 1 egg, orange peel, salt, extract and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide into thirds. Roll each portion into a 20-in. rope. Braid the ropes; shape into a wreath and pinch ends to seal. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 45 minutes.
4. For glaze, beat egg; lightly brush over dough. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.
The beauty of this festive quick bread is that it makes a delicious post-dinner snack as well as breakfast the next day. I like to toast leftover slices and spread them with cream cheese.
—RON GARDNER GRAND HAVEN, MICHIGAN
PREP: 20 MIN. BAKE: 50 MIN. + COOLING MAKES: 2 LOAVES (16 SLICES EACH)
2¾ cups all-purpose flour
⅔ cup sugar
⅔ cup packed brown sugar
3½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 egg
1 cup 2% milk
½ cup orange juice
3 tablespoons canola oil
2 to 3 teaspoons grated orange peel
2 cups coarsely chopped fresh or frozen cranberries
1 large apple, peeled and chopped
1. In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange peel; stir into dry ingredients just until blended. Fold in the cranberries and apple.
2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
This recipe was created for Thanksgiving weekend with family members who were trying to be more health-conscious. The candied ginger gives these scones a special zing!
—REBECCA GUFFEY APEX, NORTH CAROLINA
PREP/TOTAL TIME: 30 MIN. MAKES: 8 SCONES
2 cups biscuit/baking mix
2 tablespoons sugar
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅔ cup half-and-half cream
½ cup golden raisins
2 tablespoons chopped crystallized ginger
Additional half-and-half cream and sugar
1. In a large bowl, combine the biscuit mix, sugar, cinnamon, ginger and nutmeg. Stir in cream just until moistened. Stir in raisins and ginger.
2. Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into eight wedges, but do not separate. Brush tops lightly with additional cream; sprinkle with additional sugar.
3. Bake at 425° for 12-15 minutes or until golden brown. Serve warm.
Making this stollen has become a tradition for our clan. We like it because it does not contain the usual candied fruits and citron.
—REBEKAH RADEWAHN WAUWATOSA, WISCONSIN
PREP: 40 MIN. + RISING BAKE: 15 MIN. MAKES: 3 LOAVES (12 SLICES EACH)
4 to 4½ cups all-purpose flour
¼ cup sugar
3 teaspoons active dry yeast
1 teaspoon ground cardamom
½ teaspoon salt
1¼ cups 2% milk
½ cup plus 3 tablespoons butter, softened, divided
1 egg
¼ cup each raisins and dried cranberries
¼ cup each chopped dried pineapple and apricots
¼ cup each chopped pecans, almonds, Brazil nuts and walnuts
½ teaspoon lemon extract
LEMON GLAZE
1 cup confectioners’ sugar
4½ teaspoons lemon juice
1. In a large bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a small saucepan, heat milk and ½ cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, combine the dried fruits, nuts and extract; set aside.
3. Punch dough down. Turn onto a lightly floured surface; knead fruit mixture into dough. Divide into thirds. Roll each portion into a 10-in. x 8-in. oval. Melt remaining butter; brush over dough. Fold a long side over to within 1 in. of opposite side; press edges lightly to seal. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks. Combine glaze ingredients; drizzle over warm loaves.
I received this recipe from a co-worker who made it for an office party. It is so yummy and tender that I now make it every year at the holidays to give as a special treat.
—SANDY SANDAVAL SANDY VALLEY, NEVADA
PREP: 25 MIN. BAKE: 1 HOUR + COOLING MAKES: 2 LOAVES (16 SLICES EACH)
3 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
4 eggs
⅔ cup water
3½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup chopped pecans
TOPPING
⅓ cup all-purpose flour
¼ cup packed brown sugar
½ teaspoon ground cinnamon
2 tablespoons cold butter
¼ cup chopped pecans
1. In a large bowl, beat the sugar, pumpkin, oil, eggs and water until blended. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Stir in pecans.
2. Pour into two greased 9-in. x 5-in. loaf pans. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
3. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Cranberry Pumpkin Bread: Fold in 1½ cups fresh or thawed frozen cranberries with the pecans.
Pistachio Pumpkin Bread: Substitute pistachios for pecans in the batter and topping.
Pumpkin Chip Bread: Fold in 1 cup miniature semisweet chocolate chips with the pecans.
If you are like me, you won’t be able to eat just one of these warm scones rich with cream and packed with berry goodness.
—AGNES WARD STRATFORD, ONTARIO
PREP/TOTAL TIME: 30 MIN. MAKES: 8 SCONES
2 cups all-purpose flour
⅓ cup plus 2 teaspoons sugar, divided
2¼ teaspoons baking powder
1 teaspoon grated lemon peel
¾ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup cold butter, cubed
⅔ cup half-and-half cream
½ cup coarsely chopped fresh strawberries
1 egg, lightly beaten
1. In a large bowl, combine flour, ⅓ cup sugar, baking powder, lemon peel, salt and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in cream just until moistened.
2. Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges.
3. Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.
Fans of rum raisin ice cream will love this recipe, which I sometimes call my butter tart muffins. I keep the recipe handy for sharing because many of my Canadian friends are familiar with butter tart squares, but not these.
—LORRAINE CALAND SHUNIAH, ONTARIO
PREP: 20 MIN. BAKE: 15 MIN. MAKES: 1 DOZEN
½ cup butter, softened
¾ cup sugar
2 eggs
1 teaspoon rum extract
1½ cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
½ teaspoon baking soda
⅓ cup 2% milk
1 cup raisins
½ cup chopped pecans
¼ cup maple syrup
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine 1½ cups flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Toss raisins with remaining flour. Fold raisins and pecans into batter.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm.