Makes 2 (9-inch) loaves
- * 2 teaspoons sugar
- * 3 cups whole wheat flour
- * 1 1/2 cups milk
- * 1/2 cup honey
- * 2 teaspoons salt
- * 2 1/2 to 3 cups bread flour
Seal this quick bread in plastic, then wrap with a pretty kitchen towel and tie it up with a ribbon. Add a card that suggests toasting slices of this moist bread for breakfast and spreading with light cream cheese for a special treat. You can even include a small crock of cream cheese in a basket with the bread for a hand-delivered gift.
- * 1/2 cup yellow cornmeal
- * 1 1/2 teaspoons baking powder
- * 1 teaspoon ground ginger
- * 1/2 teaspoon salt
- * 1/4 teaspoon baking soda
- * 1/4 teaspoon ground cardamom
- * 1/4 teaspoon ground mace
- * 3/4 cup packed dark brown sugar
- * 1/2 cup granulated sugar
- * 1 cup canned pumpkin
- * 3 tablespoons canola oil
- * 1 1/2 teaspoons vanilla extract
- * 1 cup golden raisins
- * 1/2 cup chopped walnuts
- * Cooking spray
12 servings (serving size: 1 slice)
- * 1 3/4 cups port or other sweet red wine
- * 1 1/2 cups all-purpose flour
- * 1/2 cup whole-wheat or all-purpose flour
- * 3/4 cup packed brown sugar
- * 2 1/2 teaspoons baking powder
- * 1/2 teaspoon salt
- * 1/2 teaspoon ground cinnamon
- * 1/4 cup vegetable oil
- * 1/4 cup plain low-fat yogurt
- * 2 teaspoons grated lemon rind
- * 1 teaspoon vanilla extract
- * Cooking spray
- * 1 tablespoon turbinado sugar or granulated sugar
Cranberry-Orange Muffins: Prepare recipe as directed through Step 2, spooning batter into a lightly greased muffin pan, filling two-thirds full. Bake at 375° for 16 to 18 minutes or until golden brown. Cool in pan on wire rack 5 minutes; remove from pan to wire rack, and cool 10 minutes or until completely cool.
Makes 12 servings (serving size: 1 bread slice or 1 muffin)
- * 1 cup nutlike cereal nuggets
- * 1 cup uncooked regular oats
- * 1/2 cup whole wheat flour
- * 1/3 cup sugar
- * 1/2 teaspoon baking soda
- * 1/2 teaspoon salt
- * 1/2 cup nonfat buttermilk
- * 1/4 cup vegetable oil
- * 2 large eggs
- * 1 teaspoon grated orange rind
- * 1/2 cup low-sugar orange marmalade
- * 1/2 cup sweetened dried cranberries
Jennifer Kirkgaard makes this Italian-inspired loaf all year long, but her family and friends especially enjoy it during the holidays. Semolina flour is available in well-stocked supermarkets; if you can’t find it, substitute yellow cornmeal.
- * About 1 cup all-purpose flour
- * 2 teaspoons baking powder
- * 1/2 teaspoon salt
- * 4 large eggs
- * 2/3 cup sugar
- * 1/2 cup olive oil
- * 2 teaspoons grated lemon peel
- * 1 tablespoon vanilla extract
- * 1 teaspoon almond extract
- * 3/4 cup dried cranberries
- * 1/2 cup coarsely chopped unsalted pistachios
Mashed potatoes make an especially tender bread that’s great for sandwiches. Make sure the potato cooking liquid is warm to the touch so it will activate the yeast. This recipe makes two loaves. Keep one of them for yourself, and wrap the other in a pretty kitchen towel secured with a ribbon or raffia.
2 loaves, 12 slices per loaf (serving size: 1 slice)
- * 2 teaspoons salt
- * 3/4 teaspoon freshly ground black pepper
- * Cooking spray
Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.
Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.
Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and 1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.
Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed with recipe as directed. Makes 2 1/2 dozen.
- * 1/2 cup cold butter
- * 2 1/4 cups self-rising soft-wheat flour
- * 1 1/4 cups buttermilk
- * Self-rising soft-wheat flour
- * 2 tablespoons melted butter
2 loaves (serving size: 1/2-inch slice)
- * 1 cup chopped pecans
- * 2 cups sugar
- * 2 large eggs
- * 1 tablespoon plus 1 teaspoon baking powder
- * 1/2 teaspoon baking soda
- * 1/2 teaspoon salt
- * 1 1/2 cups orange juice
You can prepare the patties in advance up to the point of dredging them in cornmeal; cover and refrigerate. Purchase precut, fresh pineapple in the produce section to save time.
- * Rice:
- * 2 teaspoons butter
- * 1 cup diced fresh pineapple
- * 2 tablespoons chopped fresh cilantro
- * 1/4 teaspoon salt
- *
- Patties:
- * 1/2 teaspoon bottled minced garlic
- * 1/4 teaspoon ground cumin
- * 1/8 teaspoon salt
- * 1 large egg white
- * 1/4 cup chopped red onion
- * 1/4 cup cornmeal
- * Cooking spray
- * 1/4 cup reduced-fat sour cream
This delicious side dish can also be served as a dip with tortilla chips.
- * 1/4 cup vegetable broth
- * 1 tablespoon olive oil
- * 1/2 teaspoon salt