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These cornsticks are best-eaten-when hot and dripping with melted butter. You can also make these as small muffins or in a cast iron skillet from The Lodge, who makes the nifty cast iron cornstick pans. Did you know that anything made in cast iron dramatically increases your iron intake?

A dense, dark spicy bread.

Things go better with this loaf

The Brennan family, like many landmark New Orlean restaurants has vowed to stay open and continue their family’s restaurant legacy. This is a coffeecake such as they serve at Commander’s Palace. It is rich, buttery and typical of our favorite American style sour cream coffeecakes. Serve with www.ThanksgivingCoffee laced with a dash of chicory. This is a sumptuous, golden, moist sour cream coffeecake to beat the band. If you collect sour cream coffeecakes, you have to try this one. Visit www.CommandersPalace.com in New Orleans.

Great for toasting, drizzled with butter, honey and cinnamon. These makes for rustic English muffin taste in a nice slicing loaf. The cranberries makes this divine and different. White Whole wheat flour is nutty and nutritious but not bitter tasting. It is available from King Arthur Flour. You may use two large coffee cans to bake round loaves. I used a large loaf pan (12 by 5 inches). Two 9 by 5 inch pans will work as well. Feel free to vary the flour mix and perhaps add raisins or cinnamon to taste.


There are muffins with berries and muffins bursting with bouquets of berries - much like a patchwork quilt and just as country colorful, and charming. Here is an outstanding breakfast or coffee-time muffins that features a superb vanilla streusel topping.  Filled to the brim with blackberries, raspberries, touches of cranberries and blueberries, this is a harvest treat.

Folding butter into these cream-cheese rich biscuits makes them the winningest biscuits for Thanksgiving or any other time. Stonewall Kitchens is renown for their amazing layered biscuits for some time now. They are so good - I do hope you try them. But the baker in me loves the idea of  the concept of layering butter into a dough to make each extra flaky is a technique borrowed from croissant making. It works for croissants, why not biscuits? I think you will agree.

What makes this cake especially neat is two things: for one, the intense flavor of orange juice in the cake batter, brought to you by a touch of undiluted orange juice and two, the tiniest bit of orange food coloring the bolster the orange swirl layer. It is totally optional but what is nice is the visual and taste ‘apparency’ of the orange. Most marble cakes are chocolate and white; this shows you another possibility. A few spoonfuls of miniature chocolate chips would be nice in this. The orange food coloring and the glaze are both optional. This tastes like a Creamsicle © but in a cake.

A tender, moist buttermilk vanilla batter is home to chunks of apple and a hint of cinnamon. It's finished up with a vanilla streusel on top. These freeze well so bake, cool, wrap in wax paper and then tuck in a sealable storage container.

Ok – admittedly, eggnog is not everyone’s cup of tea but if you do happen to have some on hand – either store bought or your own brew, leftovers make for a toothsome, tender, gently spiced poundcake. Besides, what a great name : Eggnog Poundcake!  This makes one big loaf or two gift-able ones. This whips up in a food processor in about 2 minutes. A dusting of sugar and spice is perfect but you can also make a glaze of softened cream cheese, confectioners' sugar, touch of orange juice and pinch of nutmeg and drizzle this over the warm cake. Better yet, go for the addictive Buttered Egg Nog Glaze you pour, still warm, over the cake. A masterpiece of a cake.

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