beverages / breakfast / breads / soups / salads / appetizers / entrees: meatless / entrees: chicken / entrees: turkey / entrees: beef / entrees: pork / entrees: seafood / sides / sauces / desserts / cookies / thanksgiving / christmas
I always have to double these…at least. They are pretty much everyone’s favorite part of Thanksgiving. What makes them unique is when you take them out of the oven, you brush them with butter, then sprinkle them with coarse salt. The salt makes them HEAVENLY.
From Art Smith's KITCHEN LIFE. Hot, piping corn bread is a favorite accompaniments to almost any main course, especially stews and chilies. This corn bread, packed with bacon and made with buttermilk, does the tradition proud.
From Martha Stewart's Baking Handbook. This bread is delightful as soon as it cools, but it's even better the next day, when the flavors have had a chance to develop.
From Martha Stewart's Baking Handbook. I LOVE this smothered with butter…and it has to be Kerrygold butter. If you haven’t tried Kerrygold, you’ll never go back once you have. We use it on anything we know we’ll be able to taste the butter on. Try it!
From Katie Lee Joel's THE COMFORT TABLE. Every cook in the South has his or her own version of cornbread. I make it with a combination of cornmeal and flour. I go heavy on the buttermilk and add a little sugar.
From Barefoot Contessa Back to Basics. The goal with biscuits is for them to be light and flaky but still moist. You can assemble these and refrigerate them overnight. Then all I have to do in the morning is sprinkle them with extra Cheddar and some flaked sea salt and pop them in the oven.
From Barefoot Contessa Back to Basics. This is old fashioned garlic bread but made with good ingredients: lots of chopped fresh garlic and herbs slathered on ciabatta bread. The whole house smells good when you make this.
From the McOmber “Mom’s Pies & Goodies” Bakery – Yum!! We loved visiting Mark’s parents when they were running this bakery…so many fabulous things to eat, and this bread was a FAVE!
This bread is absolutely fabulous and incredibly fast and easy. It will disappear quickly! I remember when I was pregnant and nauseous all the time, this was sometimes all that sounded good when I was feeling sick. I CRAVED it. And you will too after you try it!
My kids say they like them even more than the Cinnabon classic. You know how the best part of a cinnamon roll is typically the gooey center? These are like that all the way through, with a yummy cream cheese frosting melted into the rolls. Our family tradition is to make these for Christmas morning, and also twice a year for our church’s semi-annual General Conference.