Holiday Pumpkin Bread is easy to make and a great light breakfast during the holidays.
These tender muffins use sour cream and only a small amount of corn meal so that they stay nice and moist. For the best results (and taller muffins) chill the batter two hours ahead.
I love blueberry anything so why not add them to delicious cornbread. Serve for breakfast, as a snack or as a side with dinner.
No one will feel left out, or miss the flour, in this classic side dish. You could add sliced jalapeño peppers or grated cheddar cheese and minced chives if you’d like to add a bit of variety.
Outrageously good-and wholesome, too.
Small in size, but big in flavor, these biscuits are best right out of the oven and “refreshed” when reheated.
Don’t use an electric mixer when combining wet and dry muffin ingredients. Beating will cause gluten to overdevelop, which will produce tough muffins. Mix just enough to wet the dry ingredients; a lumpy batter is the goal.
I grew up eating Rye Bread, lots of it! It’s hard to find good Rye Bread these days unless you’re lucky enough to live near a Central European bakery. Homemade tastes better anyway, so here is a straightforward recipe that’s actually pretty easy. Serve it with jams, as sandwich bread, or cut into little triangles for a holiday platter. The possibilities are endless.
Choose your favorite nuts (pecans, almonds, walnuts, peanuts or hazelnuts) to flavor this delicious quick bread.
Lemon and nutmeg really accent the zucchini flavor.
