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
These tall, tender muffins are very moist with the addition of both mashed sweet potato and applesauce. They are the ideal bread to serve with Fall soups, but they are also wonderful for breakfast. INGREDIENTS: Muffins: 1 cup steamed and mashed sweet potato (1 medium sweet potato)* 2 cups all-purpose flour 2 teaspoons cinnamon 1...Read More
Reminiscent of pumpkin pie, this eggless vegan version of pumpkin bread is sweet, spicy, and extra moist. The flaked coconut adds a delightful texture and helps to keep the pumpkin bread moist. INGREDIENTS: 3 1/2 cups all-purpose flour 2 cups packed dark brown sugar 2/3 cup white sugar 2 cups pumpkin purée 1 cup vegetable...Read More
This pumpkin bread recipe is a slightly different variation of a classic recipe — older versions did not include vanilla extract. Such a small change — but you’ll be surprised by the difference a little vanilla makes! It ‘softens’ the spice notes and adds a delightful ‘smoothness’ to the flavor. Vanilla is like a magical...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
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: 2 cups sifted all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 1 cup fresh blueberries (or thawed and drained frozen blueberries) Confectioners’ sugar METHOD: Preheat oven to 375°F. Line muffin pan cups with paper liners. Combine...Read More
