3,601 four four recipes

Maple oatmeal bread with whole wheat flour, rolled oats, and real maple syrup baked into two soft, hearty loaves. A New England-style sandwich bread with a tender crumb.

Sugar and spice apple cakes baked in muffin tins with whole wheat flour, nutmeg, and chopped apples, then dipped warm in melted butter and rolled in cinnamon sugar. Like apple cider donuts in cake form.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Homemade oatmeal butter crackers rolled paper-thin, scored into squares, and baked until crisp. Six ingredients, nutty flavor, and a satisfying snap.

No tomato and not very cheesy but very delicious. Recipe for the pizza base as well as the topping. Use your own pizza base recipe if you prefer or a store bought one.

Hotel Roanoke peanut soup, a legendary Virginia recipe with creamy peanut butter, chicken broth, and a bright squeeze of lemon. Rich, velvety, and uniquely Southern.

Homemade potato gnocchi with tomato-porcini sauce, shaped with a fork and served with butter and Parmesan. A classic Italian technique for pillowy hand-rolled dumplings.

A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.

This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great.

Kuchen, a traditional German yeast coffee cake with raisins and cinnamon, made from a rich egg dough that rises twice. A heritage recipe that makes two golden loaves.

Moist cinnamon apple quick bread loaded with fresh chopped apples and nuts. Makes 2 loaves in just over an hour.

Strass rye bread for the bread machine with rye flour, cracked wheat, molasses, fennel seeds, orange zest, and buttermilk. A complex, aromatic loaf with old-world character.

Old-fashioned soft molasses cookies spiced with cinnamon, ginger, cloves, and nutmeg, topped with a shiny boiled gelatin frosting. Makes 4 dozen from an overnight chilled dough.

Spinach salad with mushrooms, mozzarella, and a warm anchovy-olive oil dressing served with grilled bread toasts. A bold Italian-style starter with rich umami.

Rustic potato and leek soup thickened with flour and mashed by hand for a chunky, hearty texture. Butter-sauteed leeks, diced potatoes, and milk finished with a pat of butter and fresh chives.

A classic but tasty mushroom sauce that can be used on meatloaf, hamburgers or baked potatoes!.