During my childhood in the late ‘50s and ‘60s, I often baked quick breads because they were fail proof. As a grown-up I turn to easy, superfood recipes for the health and ease of it. Welcome to ...

Skip the blah bakes and reach for cinnamon this fall. It brings warm spice and real flavor to cakes, cookies, and quick ...

The sign in the produce section was a shocker. How could it be? “Sorry. Out of cranberries.” I leaned on my cart, incredulous, caught unaware by the cranberry shortage. It was the day before ...

The best part of the fruit filling is the fresh orange juice and zest. While I usually encourage home bakers to switch up the ...

I inherited my grandmother’s loaf pans. They’ve been around for years now, moving with me from house to house. I somehow ended up with a large one and half a dozen mini loaf pans. They are slightly ...

It’s gray and so cold outside as I sit down to try to string a few words together for this space. The new puppy is nipping at my slippered feet and one of my kids is sleeping off a fever and sore ...

Preheat oven to 350°. Line a 9” x 5” loaf pan with parchment, leaving a 2” overhang on 2 long opposite sides. Grease parchment with cooking spray. In a large bowl, prepare cake mix according to ...

I’m a cranberry fan. Their bold sourness adds color and welcome perkiness to dishes. Piles of see-through bags jammed with the tasty orbs appear this time of year in the marketplace. I use them fresh ...

(15.25-oz.) box white cake mix, plus ingredients called for on box 1 c. store-bought or homemade cranberry preserves or sauce 5 (or more) drops red food coloring Preheat oven to 350°. Line a 9” x 5” ...