Breads Archive

Vegetable Frittata

  Vegetable Frittata are great for brunch or a light supper. Serve warm or at room temperature. Print Vegetable Frittata Ingredients 1 tablespoon olive oil 1 medium onion , chopped 1 medium zucchini , halved lengthwise and cut into 1/4-inch thick slices 1 small red bell pepper , coarsely chopped 6 eggs 1/4 cup milk

Chocolate French Toast

  Print Chocolate French Toast Ingredients 3/4 cup 1% milk 3 eggs large 1/4 teaspoon cinnamon (optional) 1/8 teaspoon salt 10 teaspoons soft margarine (contains no partially hydrogenated oil) 2 tablespoons HERSHEY'S Cocoa 2-1/2 cups strawberries fresh , sliced 10 slices whole wheat bread 1/4 teaspoon vanilla extract 3 tablespoons sugar Instructions Beat eggs, milk,

The Best Blueberry Muffins

Fresh blueberries are one of the most popular summer treats of all time. They are sweet, succulent, full of nutrients. They are highly nutritious and among the world’s most powerful sources of antioxidants.   Print The Best Blueberry Muffins Ingredients 1½ cups flour ¾ cup granulated sugar ½ teaspoon salt 2 teaspoons baking powder ⅓ cup

Baking Powder Biscuits

  Print Baking Powder Biscuits Ingredients 3 cups King Arthur Unbleached All-Purpose Flour* 1 teaspoon salt 1 tablespoon baking powder 1 to 4 tablespoons sugar , to taste* 4 to 6 tablespoons butter or shortening 1 cup milk , buttermilk, or water Instructions Preheat your oven to 425°F. Mix together the dry ingredients. With two

Old Fashion Lemon Bread

Old-Fashioned Lemon Bread is perfect anytime of the day and may be used as a dessert or snack! The Lemon Syrup can be made while the bread is baking, making this an easy-to-bake treat that is sure to be a favorite! Print Old Fashion Lemon Bread Ingredients 1 1/2 cups all-purpose flour 1 cup granulated

Cranberry Cornbread

An 8″ cast iron skillet is perfect for this go-to cornbread recipe, which we like to dress up with dried cranberries and slather with whipped molasses butter.   Print Cranberry Cornbread Ingredients 1 cup King Arthur Unbleached All-Purpose Flour 1 cup yellow cornmeal 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup