Having 4 batches of ready-to-be-baked bran muffin batter in the refrigerator is in the same luxury category as a coffee maker timed to wake you up as it brews. Agnes's version of this high-fiber muffin makes 4 quarts of batter that will keep for 6 weeks in the refrigerator. Don't freeze the batter, she warns. View Recipe »
Recipes: Quickbreads, Coffee Cakes
Having 4 batches of ready-to-be-baked bran muffin batter in the refrigerator is in the same luxury category as... View Recipe »
Rich and sweet, this is a multipurpose cake. For a more pronounced almond flavor, use almond extract instead... View Recipe »
Attractive and easy, this will be well received by kids as well as adults. -- Greenwoods Gate Bed... View Recipe »
This is a family recipe. They are very light and not too sweet. Enjoy! View Recipe »
These muffins are moist, tasty, and aromatic, and don't need butter or cream cheese. Children enjoy them as... View Recipe »
"We cut this into 9 squares and serve it hot for our complimentary breakfast." Takes less than 10... View Recipe »
This is a wonderful snack based on a very old recipe for hot-water ginger bread. The chopped... View Recipe »
These are delicious with warm maple syrup and sausages. View Recipe »
"Over the years, our afternoon tea at the Jefferson Inn has grown in popularity. We offer numerous baked... View Recipe »
This recipe comes courtesy of the Mountain Fare Inn in Campton, New Hampshire. View Recipe »
A pleasant change of pace, especially attractive if baked in mini bundt pans. This bread freezes well, too. View Recipe »
Serve warm, with cream cheese or apple butter. –Asa Ransom House, Clarence, New York View Recipe »
Cooking butter until it turns a rich brown color adds a nutty flavor to this addictive confection. In... View Recipe »
Tastes better a day or two after it is made; lovely as toast or as an afternoon tea... View Recipe »
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