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Beignets: French Donuts from Paris to Provence

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’Panforte’ With Candied Quince

(Monterey County Herald, December, 2008)

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Caramel-Pecan Sticky Buns

(Cooking Light, October, 2005)

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Cheese and Cayenne Breadsticks

(A Country Cook’s Kitchen by Alison Walker, 2012)

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Ginger Pumpkin Bread

(Everyday Food, October, 2006)

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Irish Tea Brack

(Homemade: Irresistible Homemade Recipes for Every Occasion by Clodagh McKenna, 2011)

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Jeanne’s Gluten-Free All-Purpose Flour

(Gluten-Free Baking for the Holidays by Jeanne Sauvage, 2012)

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Olive Oil Pumpkin Bread

(Fine Cooking, October/November, 2011)

Olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, it makes quick breads better for you by supplying healthy fat and antioxidants. Pumpkin seeds are an optional topping here, but they add a nice crunch.Read Baking with Olive Oil to learn how you can swap in olive oil for melted butter or vegetable oil in many muffin and quick bread recipes.
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Strawberry Shortcake With Buttermilk Biscuits

(Bon Appétit, April, 1998)

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Tea Brack

(Bon Appétit, May, 1996)

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