These moist banana muffins get their special crunch from walnuts, granola, and coconut. Very tasty! INGREDIENTS: 3 cups all-purpose flour 2 cups white sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 eggs, lightly beaten 3/4 cup milk 2 teaspoons vanilla extract 1 cup melted butter, cooled 2 bananas, mashed 1...Read More

This is the famous no-knead bread formula and process created by Jim Lahey, owner of Sullivan St. Bakery. Anyone can make this bread — it’s that easy! INGREDIENTS: 3 cups (430g) flour 1½ cups (345g or 12oz) water ¼ teaspoon (1g) yeast 1¼ teaspoon (8g) salt olive oil (for coating) extra flour, wheat bran, or...Read More

The beauty of these tender biscuits is that there’s no butter or shortening to ‘cut in.’ The heavy cream provides the fat. These are equally good as shortcakes with strawberries. INGREDIENTS: 2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon sugar 3/4 teaspoon salt 1 1/2 cups heavy cream or whipping cream 2-3 tablespoons...Read More

This moist, spicy version of pumpkin bread comes from B & R Farms. Their secret ingredient? Dried apricots, of course! INGREDIENTS: 1 large egg 1 cup sugar 1 cup canned pumpkin or cooked fresh pumpkin; mashed or pureed 1/2 cup vegetable oil 1/2 cup orange juice 2 cups all-purpose flour 1 teaspoon baking soda 1/2...Read More

These muffins are a nice treat for breakfast or lunchboxes and are not very sweet. For an unusual accompaniment for a cheese plate, delete the cinnamon and vanilla and bake in small loaf pans and cut into slices and serve with sharp cheddars and brie. INGREDIENTS: 1 1/4 cups vegetable oil 1/2 cup sugar 2...Read More

Pumpkin muffins are delicious for breakfast and do double duty as yummy cupcakes when frosted with cream cheese icing. INGREDIENTS: 2 2/3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1 teaspoon salt 2/3 cup chopped toasted walnuts or pecans 1...Read More

INGREDIENTS: Biscuits 2 1/2 cups baking mix (or Bisquick) 3/4 cup cold whole milk   4 tablespoons cold butter, cut into small pieces   1/4 teaspoon garlic powder 1 cup grated sharp cheddar cheese 1 tablespoon minced chives or green onion tops Topping 3 tablespoons butter, melted 1/4 teaspoon dried parsley flakes 1/4 teaspoon garlic...Read More

These sweet, cake-like cornbread muffins are perfect for breakfast and are like the cornbread served at Marie Callender’s, which my children loved. This is a large recipe that is easily halved – but I like to bake off a large batch and freeze the rest for another meal. I use a disher to scoop out...Read More

Serve these Texas-style muffins with chili and beans. INGREDIENTS: 2 1/2 cups yellow cornmeal 1 1/2 cups all-purpose flour 5 teaspoons baking powder 1 1/2 teaspoons salt 4 tablespoons sugar 2 cups milk 3 tablespoons vegetable oil 3 tablespoons bacon drippings 2 eggs 1 large onion, grated 6 jalapeno peppers, rinsed, seeded, and chopped 3/4...Read More

This special recipe came from Ann Parker, a Georgia native, who used to be a food writer and restaurant reviewer for the Santa Cruz Sentinel. In her soft Southern drawl, which becomes more pronounced when we’re talking about the foods our mamas used to make when we were growing up, Ann explained, “The secrets to...Read More