Friends always tease me that I love the "browns": whiskey, bourbon, scotch. And I do! For Saint Patrick's Day, I thought it would be fun to create a recipe using Irish Whiskey. Since whiskey has a sweet-nutty-vanilla-y aroma, I decided to make a spicy quick bread with it. . . . keep reading

My mom makes dozens of cranberry orange loaves during Christmas. Everyone from her closest friend to her regular bank teller get one. And everyone loves it!

Her recipe uses dried cranberries--and I love this! The flavor of the dried cranberries and the orange juice makes for a lovely little quick bread. We eat this bread on Christmas morning but it really is delightful anytime!

Thanks to my Mom for the recipe! . . . keep reading

Brown sugar in cornbread muffins? At first the idea sounded odd to me. Then I thought about it. Brown sugar tastes of molasses. As culinary friends go, molasses and corn get along well together!

This recipe isn't overly sweet but the buttery-caramel notes of the molasses do shine through. If you love corn muffins . . . keep reading

I love biscuits. Flaky biscuits. Buttermilk biscuits. Yeast-raised biscuits. There is just something wonderful about a bowl of warm biscuits covered with a tea-towel.

This recipe makes exceptionally wonderful biscuits. Now, they aren't "flaky" biscuits. These biscuits are sometimes known as "Baking Powder Biscuits". The outside texture is crunchy while the inside is soft and full of air bubbles.

These are great all year round. At Thanksgiving . . . keep reading

Dear Elizabeth,

I hope you can help me. Every year for Thanksgiving, our neighbor, Miss April, brings us a pan of cornbread. The thing is, her cornbread isn't like "normal" cornbread. It isn't dry and crumbly or moist and cakey. Miss April's cornbread is almost eggy. I've never had anything like it! Calling it cornbread seems wrong but since that is what Miss April calls it, that is what I call it.

Now that I am gluten-free, I will have to watch everyone dig into this treat. Miss April was nice enough to give me a copy of the recipe to send to you. Would you please convert this beloved favorite? That way I can make up a batch and eat along with my family.

Linda, Arkansas

Well Linda had a challenge for me! Her e-mail was correct . . . keep reading

I've been working on creating a delectable bran muffin for some time now. Happily, after many tests, I've created a recipe that I know you will love!

This recipe uses buckwheat flour. A wonderful gluten-free flour with an unfortunate name! The buckwheat flour adds a wonderful undertone of grainy-sweetness. This paired with brown rice flour, molasses, and ground flaxseed makes for a wonderfully tasty muffin!

In addition, this muffin is corn-free, xanthan gum-free and dairy-free! The one thing it isn't free of is taste! While testing the recipe, I found that one of these muffins paired with a cup of tea is a delightful way to start the morning. And, like most of my recipes, these muffins freeze well. You can make up a batch, freeze some and you'll have a quick breakfast waiting for you in the freezer! . . . keep reading

This recipe is for Kyle. After I posted Laurie's Almond Poppy Seed Bread recipe, Kyle asked me for a recipe for Lemon Poppy Seed Muffin. He told me that Lemon Poppy Seed muffins were his favorite breakfast treat prior to his diagnosis.

This recipe makes wonderfully moist, sweet muffins with a "pop" of lemon flavor. Kyle has already tried the recipe and loves it! I hope you do too! . . . keep reading