Showing results 1 - 20 of 292 for .
Spicy poblano peppers join red and green bell peppers to add zing and flavor to this traditional recipe. If your cornbread is extremely fresh, allow it to dry out a bit before using. For a gluten-free version, use gluten-free cornbread, or for a dairy-free version, use non-hydrogenated, non-dairy margarine in place of the butter.
As an alternative to serving this bright, tart condiment with roasted turkey or chicken, stir a spoonful of it into a cup of yogurt or a tall smoothie for breakfast.
Though parsnips resemble carrots they're never eaten raw. Here they reach their peak of flavor by being steamed, then roasted with tender, rich results.
The flavors in this dressing are traditional, but it makes use of both sourdough whole wheat bread and cornbread. Full of sausage, mushrooms and hazelnuts, it's as delicious on its own as it is inside your Thanksgiving bird.
Open the oven door and the aroma of this fresh-baked breakfast bread will have the entire house clamoring into the kitchen. Moist and dense in texture, the bread includes wholesome ingredients, such as oats and fresh banana, and is easy to prepare and very adaptable, accommodating your choice of chopped nuts or dried fruit in place of the cranberries. For a delicious alternative grain version, try our Cranberry Banana Quinoa Bread.
This rich, dark holiday bread is perfect as is. But if you're in the mood to dress it up, serve warm slices with a scoop of raspberry sorbet, dollop of lemon curd or smear of lowfat cream cheese.
This simple corn bread recipe can be used as the basis for any cornbread stuffing recipe.
This gluten and dairy-free version of this festive bread will make a delicious addition to your holiday breakfast menu. You may also like to try our Cranberry Banana Oat Bread.
These molasses-sweetened cookies are easily shaped into gingerbread men or women, so make them in any shape you wish. It's not as hard as you might think, and they are the perfect homemade gift.
Mmmmm... warm cornbread fresh from the oven on a chilly autumn day. Our unique recipe calls for beans, whole corn and cheddar cheese. Simple to prepare, it's a perfect complement to a hearty soup or stew and leftovers heat up wonderfully for breakfast. For a different take, use Appaloosa, Calypso or Red beans instead of Black beans. Use your choice of canned or cooked dry beans.
Top squares of this spiced cake, a perfect dessert for holiday meals and parties, with spoonfuls of whipped cream, if you like. The crystallized ginger gives them an extra punch.
These are not overly sweet muffins and will go well with a meal or alone. Any hearty winter squash such as butternut, acorn, or kabocha can be used in place of pumpkin, as can yams or sweet potatoes. If using a very sweet squash or sweet potato, cut the sugar back to just 3 to 4 tablespoons.
In addition to dried cranberries and chopped walnuts, orange juice and zest flavor this fruit-filled holiday bread.
Serve this honey-sweetened bread, made with whole wheat pastry flour and oat bran, for breakfast or as a dessert or snack. Package for gift giving with our downloadable gift tag.
A wonderful gluten-free dressing starts with a delicious gluten-free cornbread. This version is perfect alongside a steaming bowl of stew or chili. If making stuffing, prepare the cornbread a day ahead, cut into 1-inch cubes and allow to dry out overnight.
Cheddar cheese and sweet cranberries complement each other nicely in these little muffins, bringing sharp, sweet and tart flavors together in a single bite. A basket of these mini muffins looks tempting on the holiday brunch table. All-purpose flour can be substituted for the whole wheat pastry flour, if desired. If making regular size muffins, the recipe makes one dozen. (Allow longer baking time for larger muffins.)
Homemade bread, especially dinner rolls, brings that special, home cooked feeling to just about any meal. These "no need to knead" rolls are simple to prepare and have a delightful, rustic flavor. If desired, brush a bit of beaten egg over the dough before baking for a rich, golden brown color.
This gluten-free version of the classic Irish soda bread is flavorful and crumbly, rather like an oversized scone, and best eaten within a day or two of baking.
Whether at a holiday brunch or with afternoon tea, scones deliver a rich and satisfying treat. Serve these classic currant scones with sweet butter and raspberry preserves or tart marmalade. Oats add hearty texture.
Serve these biscuits with bowls of thick chili or soup, or spread halved biscuits with mustard and top them with sliced ham or chicken for sandwiches. Alternately, peppery sage biscuits are a great addition to breakfast or brunch. Serve them alongside fluffy scrambled eggs, slices of turkey bacon and a bowl of fresh fruit.