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    You are in: Home / Cookbooks / The Breadbox
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    508 recipes in

    The Breadbox

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    This recipe was made for my Zojirushi® Bread Machine. My family loves this bread. I can barely get it cooled down before its gone.

    Recipe #447709

    I got this recipe off recipegoldmine and I love it. It is my favorite "easy" banana bread. The texture is awesome too! Sometimes I add chocolate chips or white

    Recipe #340915

    A perfect way to use up a stale loaf of bread or leftover baguette. My little niece used to eat homemade croutons as a snack by the handfuls. These are so much better than the store bought kind and can be used to serve with salads and soup. From Bride and Groom, First and Forever Cookbook.

    Recipe #301695

    I've recently started getting into making scones. This is a delicious recipe for them! If you like, add "Recipe#953365" as suggested by reviewer Marsha D.

    Recipe #244361

    A traditional mango nut loaf with coconut and flavored with cinnamon. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.

    Recipe #241740

    Another great recipe from Betty Crocker! These lil muffins are packed with the chili releno flavor, and are bite size, perfect for morning breakfast or an appetizer! Love this recipe

    Recipe #221368

    These biscuits are legendary at the State Fair of Texas. For about twenty years Ray Gregg, a chef at a local Dallas hotel, gave at least one demonstration each day on making "Batch Biscuits" for the three-week run of the Fair.) A "batch" being anything from six biscuits to two hundred -- which he baked for his normal demo, and the biscuits on the last day of the fair always tasted the same as they did on the first day. Ray had a comic flair that livened his demos. For instance, he would go to great length to emphasize the necessity of using accurate amounts of each ingredient -- then he would reach over and get a 5-gallon can in which he kept his flour and then poured several pounds into his huge 24-inch wooden mixing bowl, getting big laughs as he fanned the cloud of flour dust which resulted. He was equally exact with the other ingredients scooping a big wad of shortening direct from the can with his hand, and pouring "glugs" of milk direct from the jug. He also emphasized the necessity of being gentle with the dough to keep it from becoming tough by being ever so gentle after turning the dough onto the flowered surface -- he almost treated the tough as if it was fire hot. In his patter he would emphasize the need for gentleness and the necessity of "kneading all the lumps out, but occasionally you will encounter a stubborn lump so you have to -- " and he would reach over and get his 2-feet long rolling stick and give the dough several whacks -- which always surprised the audience, and slung bits of dough all over the place ( a la Gallagher and the watermelon bit.) He always got a big laugh from this bit of stick. I have had good results with this recipe over the years and I don't see the necessity of "fixin' what ain't broke," so, I will just hang on to this one. Later addition: After using this recipe for over thirty years I finally learned that the biscuits can be made much easier and faster with the use of a food processor. Just place the flour and shortening in the processor and give the "pulse" button three shorts bumps to achieve the normal "corn-meal sized particles." Add the milk and zap for about three or four seconds or until the dough forms a ball and starts riding on top of the mixing blade. My ol' southern Mama would flip in her grave if she knew I was making biscuits with a food processor!

    Recipe #217692

    This recipe is the original recipe from the great Redstone restaurant in Minneapolis, Minnesota. They are well known for their delicious cornbread and Maple Butter. Absolutely the best cornbread you'll ever taste!!!

    Recipe #194584

    Delicious served warm on a cool autumn day.

    Recipe #191848

    I came across this recipe in my Taste Of Home in the "Good Food That's Good For You" article, submitted by Kerry Dority. I think they sound so good and would be an excellent side to a big hot pot of chicken noodle soup.

    Recipe #191773

    My daughter and I had the most magical lunch in Cinderella's Castle at Walt Disney World with my daughter's aunt and cousin. The dessert that was served was simply amazing. I'm sure the atmosphere had something to do with it, but it was delicious. I found the recipe on a couple different Disney sites and after adding and changing a few things, this is my take on it. Even my husband, who is a pure chocoholic, loves it. Hope you try it!

    Recipe #188909

    Don't let the long prep time keep you from making these yummy rolls- most of the time is just waiting!

    Recipe #181969

    I had just picked several pounds of blueberries and was anxious to try some new blueberry recipes when I was given an old cookbook from a local church. As I was reading through the cookbook I came across this bread recipe. This is delicious and so moist--you may want to eat it with a fork!

    Recipe #181014

    These are full of flavor and great to take to a picnic! Adapted from Everyday Italian.

    Recipe #178831

    These are so soft and yummy! They remind me of some I had as a child that a neighbor made all the time. I am so glad to have found this recipe. For convenience I use instant potatoes a lot and it works fine. These are even better the next day which to me with bread is rare, so I plan to make them for Thanksgiving this year.

    Recipe #178282

    A recipe From Southern Living. Did not see a recipe like this on zaar, in my search. Prep time does not include rising times.

    Recipe #175779

    These fabulous rolls are wonderful stuffed with your favorite sandwich ingredients. This is one of those recipes that is not hard to make...but makes you feel a great sense of accomplishment when looking at the finished product. You can either make them into a tight knot, pretzel shape or simple bun shape. The recipe is a combined effort from Thorsten, his German baker friend, and myself. The dough also makes great pretzels. Hope you enjoy it as much as we did! Scoring the top with an X has some cool results as well! BEER PAIRING: Live Oak Pilz, a Bohemian-style pilsner, is perfect with these rolls!

    Recipe #169790

    I can't wait to make this for Easter! Bunny-shaped bread with a hollowed out tummy filled with dip! All surrounded by fresh veggies and crackers for dipping! From Quick Cooking magazine, 2002!

    Recipe #163034

    Coiled buns made with cream cheese with a powdered sugar glaze, mmmm...mmmmmmm! This recipe won grand prize in the yummy yeast rolls contest and was submitted by Susan Peck from Republic, Missouri. Susan says she sometimes substitutes cherry or blueberry pie filling for the cream cheese. She has also sprinkled her rolls with cinnamon sugar and sliced almonds and reshaped the recipe to make a yeast coffee cake. Adapted from Country Woman magazine(2004). Prep time includes rising time.

    Recipe #161814

    Found online in response to a forum request for breads and muffins that have veggies included. I haven't made this recipe yet... so serving sizes and prep times are estimates.

    Recipe #159117

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