Bread Recipes

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Apricot Oatmeal Muffins Ready Time: 40 Min "'Our family enjoys all types of muffins, including this tempting apricot variety,' informs Nelly Smees of Hopewell, Nova Scotia. 'I like that they can be stirred together in a jiffy for a breakfast treat or anytime snack.'"

Apricot Raisin Loaf Ready Time: 1 Hr 25 Min "This is a great flavorful loaf with plenty of fruits. Wait a day or two before cutting so it will be easy to cut. It will also have a better flavor."

Apricot Tea Rings Ready Time: 1 Hr 10 Min "This coffee cake is a favorite of mine. It's attractive, delicious and cuts like a dream. Sometimes I use convenient canned pie filling when I want a different flavor and I'm pressed for time. -Dot Christiansen Bettendorf, Iowa"

Apricot Walnut Bread Ready Time: 1 Hr "'Orange juice and oat bran add flavor and texture to this recipe,' comments Diane Hixon of Niceville, Florida."

Apricot Walnut Loaf Ready Time: 3 Hrs 20 Min "This is a great bread for coffee break. The dough can be made in the bread machine or by hand."

Artichoke Bruschetta Ready Time: 20 Min "This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!"

Asparagus Chicken Crepes Ready Time: 1 Hr 10 Min "With a saucy ham and asparagus filling, these savory crepes make a lovely dinner. They're a wonderful change of pace from everyday fare."

Aunt Blanche's Blueberry Muffins Ready Time: "These are delicious and cake-like. I always double the recipe and make huge Texas style muffins."

Aunt Jane's Brown Bread Ready Time: "This is an old stand by on my Thanksgiving table and on my mother's. It was her Aunt Jane who started it. I like to eat it plain, sliced thin but I know others who claim its delicious with a little bit of butter or cream cheese on top."

Aunt Lillian's Crumb Cake Ready Time: 50 Min "MY AUNT LILLIAN made her fabulous crumb cake every weekend when we came to visit. She created this recipe back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. -Rose Gearheard, Phoenix, Oregon"