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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.

Yield: 12 pizza bombs Total time: 40 minutes

Pizza Dough

This easy pizza dough can be stored in the fridge for almost a week, or frozen to use later.

Yield: 4 10-inch crusts Total time: 6 hours to overnight

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.

Yield: 6 scones Total time: 45 minutes

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.

Yield: 8 to 10 servings Total time: 2 hours 30 minutes

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.

Yield: 8 servings Total time: 45 minutes

Lemon Tea Bread

This decadent lemony tea bread is the perfect dessert at a brunch or barbecue.

Yield: 8 servings Total time: 1 hour 30 minutes

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.

Yield: 2 dozen Total time: 7 hours

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.

Yield: 2 loaves Total time: 1 hour

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.

Yield: 2 loaves Total time: 3 hours

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.

Yield: 12 servings Total time: 1 hour 30 minutes