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bread box

all the breads i like
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This would be delicious with lamb or pork, also with curry, rice, or noodles. Use your imagination! I don't remember where I got this, I like to collect unusual recipies.

Recipe #32021

6 Reviews |  By Tish

Posted in response to a request. I have not tried this recipe but it sounds really good!

Recipe #50154

From Sue Ruchel's book "Windfalls". This recipe is her Gran's secret recipe and you can't really taste the pumpkin. The yield is a guestimate.

Recipe #50405

This is a heirloom recipe I have picked up along the way.This jam turns honey like. The yield is a guess.

Recipe #50406

A different combination...

Recipe #54205

Times are guesses. This recipe comes from Sue Ruchel's "Windfalls: Preserves and other country kitchen secrets".

Recipe #68731

From Australia's CSR.

Recipe #68732

The wonderful taste of apple pie spread on your buttered breakfast toast.

Recipe #86775

From Grassroots magazine. taken from an old cookbook. For experienced jammakers. Times are estimates and I have not tried this recipe.

Recipe #97777

2 Reviews |  By Ducky

Saw this made on the Barefoot Contessa and just had to try it. We've now had this for a couple of years for the Thanksgiving meal and it tastes wonderful. And it is so simple to prepare. It does appear "soupy" when finished cooking but will thicken upon cooling so no need to cook until it appears thick and gel-like. Times do not include cool time.

Recipe #105334

This is made with rye bread. I've never tried this but it sounds good. From the Weiss cookbook. If anyone has made pickles like this please rate it and tell me about it since I've never done this before, ok. Oh, Suzzanna has made these and she has more directions than were given so please read. Thanks.

Recipe #124092

Not wanting to waste anything, this calls for the white part only of the rind. From Home Cooking.

Recipe #131940

Polish Heritage Cookery by Robert and Maria Strybel

Recipe #151286

This is a bakery-quality bread that is on regular rotation at my house and has been so for many years it is one of my family's favorite breads, because of the addition of egg the rising time will be slightly longer than usual --- there is very little sugar and no butter or shortening in this bread which gives this bread a spongy-like texture, perfect for dipping! If you are a jalapeño lover then by all means add in as much jalapeño peppers as you desire, this bread does not require forming into a loaf shape just shape into two large balls which makes it an easy recipe for a beginner baker :)

Recipe #137007

9 Reviews |  By Marie

A small pat of butter is enclosed in the center of these fabulous rolls before baking. The top is also brushed with additional melted butter to produce a softer crust. Rising time is not included in prep time. This is one of my favorites!

Recipe #87598

10 Reviews |  By dojemi

This should be named "I Can't Stop Eating It Chocolate Sour Cream Coffee Cake".

Recipe #25906

21 Reviews |  By PaulaG

This is a wonderful bread to toast for breakfast or slice a little thicker than normal and use for french toast. This recipe was found on another web site.

Recipe #94846

These spicy doughnuts have a filling of currants rather than the usual red jam.

Recipe #123135

An old Warwickshire farmhouse recipe, this sweet bread contains no yeast, but uses baking powder as its raising agent. It develops a cake-like consistency when baked and is delicious served spread with butter.

Recipe #123350

154 Reviews |  By Kree

All the flavors of Autumn combined into one scrumptious bread. This tastes great with coffee or tea! I make this using Egg Beaters and unsweetened applesauce in place of half the oil to make it healthier. Prep time includes cooling time.

Recipe #73469

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