There are three kinds of people in this world – those who like cornbread savory, crumbly and dry, those who like a sweet, cake-like cornbread, and those who like a cornbread with the best attributes of both. This is for the third group. 1 cup all-purpose flour 1 ¼ cup cake flour ¾ cup yellow corn meal ⅓ cup sugar 2 teaspoons baking powder ½ … Continue reading Millionaire Cornbread
Mom liked to make this braided bread for Christmas breakfast. Continue reading Apricot Braid
Our holiday menu was inflexible: on Christmas Eve, beef vegetable soup to give us some protection against the effects of the next day’s treats, and on Christmas morning, before we were allowed to set foot in the room with the tree and the presents and the stockings, a breakfast of orange juice, scrambled eggs, the tiny smoked sausages called “little smokies,” and these soft and fluffy cinnamon rolls Continue reading Christmas Morning Cinnamon Rolls
We learned these the hard way. You don’t have to. Continue reading Breadmaking Tips and Tricks
Dazzling. If you serve it to friends or co-workers, they’ll ask for a copy of the recipe. Save time and hand out a copy of the recipe along with the bread. 3 ⅓ cups flour 2 teaspoons soda 1 ½ teaspoons salt 1 teaspoon cinnamon 1 teaspoon nutmeg 3 cups sugar 1 cup vegetable oil* 4 eggs, beaten ⅔ cup water 1 cup canned solid … Continue reading Pumpkin Bread
If they look familiar, that’s because everyone else in the world calls them Parker House rolls. We have served these at every Thanksgiving dinner in our family for more than 50 years … and there are never, ever enough no matter how many batches you make. The first time Carla made them on her own, she didn’t realize the yeast should be proofed; she just … Continue reading Potato Rolls
