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

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

INGREDIENTS: 1 cup warm water (110-115 degrees) 1 1/2 teaspoons active dry yeast 2 cups unbleached bread flour 1/2 teaspoon kosher salt 3 tablespoons olive oil, divided 6 oz. brie cheese, rind removed, sliced, and torn into pieces 2 tablespoons fresh rosemary, chopped 1 1/4 cups firm red grapes, washed 2 teaspoons flaked sea salt,...Read More

It’s that time of year when home gardens are burgeoning with zucchini. This is the best recipe for a moist nut bread that everyone loves. For a healthier version, replace part of the all-purpose flour with whole wheat flour. This recipe also works perfectly for muffins! INGREDIENTS: 3 cups all-purpose flour (may substitute with half...Read More

INGREDIENTS: 1 cup sifted all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 3 cups whole-bran cereal 1/2 cup seedless raisins 1/3 cup shortening 1/2 cup sugar 1 egg 1 cup buttermilk METHOD: Preheat oven to 400°F.  Line standard-sized muffin pan cups with paper liners. Sift flour with baking powder, soda,...Read More