You can also make these as muffins for a quick on-the-go breakfast. Be sure to reduce the cooking time!
Beer Bread with Fennel Seed
This savory loaf is just the right thing for a weeknight soup dinner. A pilsner or ale works well. Allow the bread to cool at least a bit before serving, or the loaf will be too soft to slice. Because this is not a yeast bread, it doesn’t require rising time.
Quick Banana Muffins
For banana bread rather than muffins use a bundt pan and bake at 350 degrees for 40 to 50 minutes.
Miniature Herb Biscuits
Enhanced with fresh herbs and spices, these biscuits can be served as appetizers or as accompaniments with soups or main entrees.
Quick Lemon Tea Bread
Tea foods were originally presented on large plates served at each table and passed around “family style” to each guest.
Serbian Nut Rolls
You can make an icing that will sweeten these rolls by combining melted butter, brown sugar, and cinnamon. Stir to dissolve the brown sugar, and then spoon the mixture over the rolls.
These biscuits are perfect for Sunday brunch or dinner. They freeze beautifully after they are baked. A dependable biscuit recipe is a staple in any Southern cook’s repertoire, even if he or she has relocated to Illinois.
Ponchatoula Strawberry Pecan Muffins
This is a basic muffin mix. You may substitute other seasonal fruit such as blueberries, blackberries or peaches for the strawberries.
Zucchini Bread with Walnuts
Do you have an over-abundance of zucchini from the garden? Make this classic Zucchini Bread.
California Walnut Shortbread House
Visions of shortbread houses will dance in their heads. Feature this delicious project as your centerpiece and dessert! Three batches of dough and one batch of icing are required to make the entire house, including chimney, door and windows. One batch of dough is perfect for cookies.
Walnut Savory Scones
These savory scones are perfect with a salad or soup or for a not-too-sweet breakfast.