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

For the molds, you can use 1-pound coffee cans or other cylindrical metal containers. This bread freezes well. INGREDIENTS: 1 cup stone ground rye flour 1 cup stone ground cornmeal 1 cup stone ground whole wheat flour 1/2 teaspoon soda 4 teaspoons baking powder 1 teaspoon salt 3/4 cup molasses 1 3/4 cup milk 1...Read More

Anadama bread is a traditional bread in the New England states, originating from the seaport town of Gloucester in Massachusetts. Serve this toothsome bread with chowder. INGREDIENTS: 2 cups milk 1/4 cup water 4 tablespoons butter 2/3 cup cornmeal 1 tablespoon salt 1/2 cup molasses 2 packages active dry yeast 1/4 cup lukewarm water 5...Read More

Popovers are airy rolls with a soft interior and a crispy exterior made from egg batter and are very similar to Yorkshire pudding. Popovers require a very hot oven — so double-check that your oven temperature is correct using an oven thermometer. Popovers are wonderful to serve with stews or homemade soup. INGREDIENTS: Vegetable oil*...Read More

This vintage recipe goes back to a 1956 Betty Crocker Cookbook! Simply combine the dry ingredients and add the milk to form a dough. Somewhere between a biscuit and a breadstick, these are very tasty served with a bowl of homemade tomato soup or a hearty bowl of stew. INGREDIENTS: 1/2 cup butter 2 1/4...Read More