Muffin Tin Pizza Bombs
These tasty hand-held pizza bombs are fun to make with kids and can be stuffed with whatever “toppings” each person likes.
Pizza Dough
This easy pizza dough can be stored in the fridge for almost a week, or frozen to use later.
Cheddar Scones
Compared to the effort of rolling out and cutting biscuits, these scones are a cinch. Once the dough is mixed, you just shape it into a circle and cut it into wedges. The buttermilk makes the scones tender, and the cheddar cheese and crab seasoning makes them delicious.
Buttery Pull-Apart Bundt Bread
During the shelter-in-place orders this spring, grocery shoppers were uneasy about the food supply chain and were preparing for an unknown length of time spent at home. They cleared grocery stores of frozen foods, meat, hand sanitizer, and toilet paper. That uneasiness, paired with a surge of interest in home baking to help fill time at home created a yeast shortage.
Active dry yeast was unavailable, but bakeries began selling their supplies, and I was able to buy a pound of instant yeast.
This kid-friendly, fun, and delicious pull-apart bread was our first weekend baking project. It’s fantastic served alongside anything that has pan juices (hello, garlic butter chicken), and reminded us in the best possible way of the yeasted rolls served in our high school cafeterias.
Lee’s Vegan Cornbread
This egg- and dairy-free version of cornbread is the perfect addition to a bowl of chili or a side of greens.
Lemon Tea Bread
This decadent lemony tea bread is the perfect dessert at a brunch or barbecue.
Lee’s Overnight Rolls
Mix the yeast dough for these rolls the night before. In the morning, form the dough into crescents or balls, and bake.
Mom’s Cheese Pepper Bread
Mom used to make the bread, baked in coffee cans, back when my brother was a baby. We finally found the recipe hidden away in a box of Betty Crocker recipe cards.
Grandma’s Brown Bread
This bread was really special to me and my brother, Chris, when we were little. There were certain foods that Grandma always made for us when we came – chocolate chip cookies, pot roast, fresh vegetables from her garden, and this whole wheat bread. She must not have told us that it was good for us, because we ate slice after slice.
Banana-Nut Bread
Saving those browning bananas feels especially virtuous when you use nonfat yogurt to replace some of the fat in the recipe. Toasted pecans add a little healthy fat back in.