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    You are in: Home / Cookbooks / Breads, Rolls, Biscuits, Muffins, and Scones
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    34 recipes in

    Breads, Rolls, Biscuits, Muffins, and Scones

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    8 Reviews |  By BecR

    These tender scones, studded with fresh strawberries, sport an unusual glaze. Based on granulated sugar rather than confectioners', and tinted gold by a very high percentage of vanilla, the topping gives the scones a nicely crunchy finish. They're the perfect vehicle for a dollop of double Devon cream and a dab of jam (try strawberry-rhubarb or my strawberry jam recipe #388115). Strawberry and Cream Scones are great served warm, slathered in Honey Thyme Butter recipe #428651 or my Homemade Lemon Clotted Cream recipe #453683. From

    Recipe #428672

    1 Reviews |  By BecR

    My Aunt Florence made the most wonderful waffles! Here is her 'secret' recipe, complete with her notes as follows: "These are the ingredients for one egg, and this amount makes two large square waffles. If you make more batter, and have any left over, you can make up the waffles, bake lightly, and wrap individual portions in waxed paper and put in freezer for future use. When needed, use toaster to heat, quite good." We ate these hot, with butter and warm maple syrup. They would be equally good dusted with powdered sugar and served with fresh strawberries and a cup of hot coffee or tea. I hope you enjoy!

    Recipe #412739

    24 Reviews |  By BecR

    A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes.

    Recipe #391163

    2 Reviews |  By BecR

    Our family favorite Irish soda bread recipe! Cut into wedges and serve warm with fresh butter as a traditional side to hearty Irish fare such as Stew, Cottage or Shepherd's Pie, or Corned Beef Dinner. Also a tasty tea-time snack served with butter and a dab of marmalade or a drizzle of honey, or with a slice of smoked salmon. Enjoy!

    Recipe #361725

    These fluffy little light-as-a-cloud herb scented dumplings are simply heavenly served with my recipe #112055 #112055, or chicken stew! Use any herb you wish-- try chives, thyme, sage, etc.-- French thyme or recipe #376859 are my favorites. GREAT comfort food! I hope you enjoy these heavenly dumplings as much as we do.

    Recipe #326263

    6 Reviews |  By BecR

    I am a lemon fanatic! These exquisite lemony muffins make for a wonderful picnic or sack lunch treat. Meyer lemons are a cross between a true lemon and a mandarin or sweet orange. Recipe is from the L. A. Times.

    Recipe #291400

    2 Reviews |  By BecR

    Delicious homemade squaw bread. Recipe makes 4 loaves. Squaw bread, anyone?

    Recipe #118159

    This is a nice and moist chocolatey cake, nicely spiced and we like the addition of walnuts. You can dress it up with a dusting of powdered sugar, if you like. Recipe is from my sis-in-law Susie; she's been making this cake since the 70s. Best made a day ahead. Makes one bundt or tube cake, or two loaves. Enjoy!

    Recipe #117894

    3 Reviews |  By BecR

    Definitely, not a low-fat item! But oh soooo worth it!!! From The Fish Market Restaurant in Del Mar, California.

    Recipe #110903

    Here's The Heritage Cook Book's traditional recipe for laplands, small muffin-like biscuits that were popular at the First Family's (President James Knox Polk and First Lady Sarah Childress Polk) austere table. Serve them with butter and jam.

    Recipe #482316

    Sables are French butter cookies from the northern part of France. They are usually citrus flavored and also go very well with a marmalade coating. Here the sables are turned into a savory treat through the addition of Parmesan cheese and fresh sage. This savory Sage-Parmesan shortbread has a very delicate crumb and makes for a wonderful appetizer to serve to your guests during the Holiday season or cocktail hour. They go very well together with some good red wine and olives. From My German Kitchen in the Rockies; inspired by Ina Garten. Note: These would be good made with fresh thyme, in place of the sage. Prep includes a 30 minute chill time.

    Recipe #471668

    1 Reviews |  By BecR

    Marion Cunningham. The secret to these divine Hawaiian muffins is using lots of bananas, and beating them into submission for an especially tender, moist result. These muffins are great keepers, and they freeze well, too. Thanks Kona Inn!

    Recipe #453186

    This is a deliciously moist and dense bread, full of nuts and fruit, that keeps very well. Kletzenbrot is traditionally baked on St. Thomas Day (December 21). Then it is wrapped and stored in the fridge until Christmas Eve. The story goes, if you cut into the bread before Christmas, you will grow donkey's ears! 'Kletzen' are sweet, dried pears. Cooking time includes a one and a half hour rising time for the bread.

    Recipe #446048

    This lemon muffin recipe results in light and airy muffins that are not overly sweet. The fresh sweet-tart lemon glaze compliments them perfectly. Mouthwatering! The secret to light and airy muffins is in not over mixing the dough; work quickly to incorporate the dry ingredients into the wet, mixing by hand with a wooden spoon just until lumps are gone.

    Recipe #445679

    From "The Laurel's Kitchen Bread Book" by Laurel Robertson. Make your own delicious cornbread from scratch; it's so much better than the ready-made mix, and quick and easy to prepare, too! There's really nothing better this time of year than fresh cornbread, hot from the oven, served up with fresh butter or a dollop of honey. The scent of cornbread baking in the oven will certainly please friends and family, so consider preparing this tasty bread at your next dinner party or special brunch. Helpful Tips: Be sure to use very fresh cornmeal, which will give a much better flavor and texture to the finished product. Instead of white sugar, this recipe uses a small amount of honey as a sweetener, to add a pleasing, distinctive flavor. If you prefer, use regular or miniature muffin pans to prepare this versatile bread, or use special corn cob pans if you have them. If you haven't got any buttermilk, use regular milk soured with white or cider vinegar (1 tablespoon vinegar plus milk to make 1 cup). Yogurt, beaten smooth, can substitute for buttermilk, but depending on how tart it is, increase the honey to compensate: our yogurt is medium sour and even with 2 tablespoons of honey in Basic Cornbread the bread is downright tangy. VARIATIONS: Add 1 or even 1 1/2 cups grated raw yellow or green zucchini, for a very moist cornbread - the squash is pretty nearly undetectable, the green very pretty. Or add 1 cup grated carrots, also very pretty. It is not a bad idea to include 2 eggs (reduce the buttermilk to 1 1/2 cups) when adding the vegetables to help the bread cook well.

    Recipe #436997

    Jumbo popovers are a wonderful breakfast or brunch item! They are great served warm with plum butter (recipe follows), fruit and mimosas for a festive brunch. You can make and freeze the popovers up to 7 days ahead, and the plum butter up to 4 days ahead. From my mother's recipe files.

    Recipe #433786

    1 Reviews |  By BecR

    I have an abundance of Lemon Verbena growing in my herb garden, and am constantly on the lookout for verbena recipes. If you are a lemon lover as I am, you will love growing this herb (Aloysia Triphylla/ A. Citrodora). Verbena's exquisite lemony fragrance can be enjoyed in a myriad of treats ranging from lemonade to sorbet to scones to potpourri. Add a little finely grated lemon zest for stronger lemon flavor. These scones are extra lemony-heavenly glazed with my recipe #411928, and served with my recipe #416273. Best eaten warm and on the day they are made. ENJOY! Recipe adapted from an on-line source.

    Recipe #430349

    This is a wonderfully moist and fragrant tea loaf, elegantly studded with pineapple, mango and aromatic candied stem-ginger. The addition of Darjeeling tea adds a lovely delicate floral-muscatel note. Jasmine tea would also be very lovely, you may use any tea of your choice. Make at least one day in advance of serving, to allow flavors to meld properly, so plan ahead. Great with a cuppa! This loaf keeps/freezes very well in an airtight container, and would make a lovely and welcome holiday or hostess gift!

    Recipe #414755

    Serve this moist and delicious chocolate brioche bread pudding warm, drizzled with the exquisite warm vanilla sauce. Lovely for brunch with mimosas and a cup of my French Vanilla Cafe au Lait recipe #412890. Heaven!

    Recipe #412943

    1 Reviews |  By BecR

    These are some of the best scones I've ever eaten! From my friend Cameron. Lovely served warm or cooled with butter, recipe #247961 or recipe #383209, lemon curd, or British clotted cream--and a cup of tea!

    Recipe #381986

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