This recipe makes two fruity, moist loaves.

This is rich filling bread stuffed full of pepperoni and sausage. It's good as meal with a green salad on the side.

Over the years I have revised this recipe until I found just the right mix. It is incredibly moist and flavorful. It may take longer to cook so be patient.

Add any fruits, vegetables, nuts and spices that you desire.

This bread is made with spelt flour. Spelt and lecithin can be purchased at health food stores.

Almost like a cupcake. If you want more chocolate and/or more sweetness, you might try adding chocolate chips.

Delicious, light muffins with real maple syrup.

These go great with Italian sauce dishes, we eat them also as a snack like pretzels! The recipe was given to me from a great Italian cook!

This is the 'traditional' ponczki made by most Polish Grandmothers, like mine. These take time and patience, but the product is worth it. Preferred, traditional frying method is with lard but oil will work fine. I usually mix equal portions. Grandma used a large paper bag, and dropped them in immediately after removing from the fryer. The bag absorbs a lot of the oil. Then, she transferred them to another clean bag, added her choice of coating, and shook the bag.

This bread is a little heavier than ordinary bread. But it is gluten-free and easy to make.

This recipe was shared with me by my friend, Sharon. She was given the recipe by her mother. Everyone who has tasted them will agree that they are the best muffins ever!

This is a great biscuit recipe for using Herman sourdough starter.

Absolutely the best! Soft crust and well risen.

This pull-apart bread accented with orange zest makes a nice treat to go with coffee. It's been Grandpa approved!

I adapted this for a bread machine from an old recipe. We always have these on Easter morning.

Great with pasta and stuff or to toast and snack on.

I have been using this recipe for a few years now, and it remains my family's favorite for banana bread! The combination of bananas and cream cheese make this a very moist bread.

A very easy, very good tasting bread. Best if made the day before, or several hours before serving.

Batter Bread is a no-knead yeast bread using unbleached all-purpose flour. Hint: All yeast bread doughs rise best at about 85 degrees F. Put in oven with a bowl of hot water on bottom shelf. Inside a gas oven with a pilot light is ideal.

This a very simple recipe to make and a very flavorful one at that, I do believe that everyone will love it! You may use thawed frozen blueberries if fresh ones are unavailable.