Crepes are like pancakes--there are different styles in each region. All are good. They're just different. This is the recipe my mother-i...

This is one of France's favorites, as such, it is on the sweeter side. Ingredients 1/2 cup softened butter 1 cup sugar 2 eggs 2 cups flou...

The wheat used has a great effect on how the bread turns out. I make the bread most often with half hard white spring wheat and half hard...

These waffles are like pound cake and are served at room temperature for dessert plain or with fruits and ice cream. Ingredients 2 cups f...

If you are in a rush, you can skip beating the egg whites separately. I used to do this, but now I am convinced it is worth the extra eff...

France could not stomach wheat bread when she was pregnant with Truman, so I got pretty good at making white bread. It is amazing how goo...

As a youth I made doughnuts often. Now it's more of a rare occurrence since it's deep fat fried. However, the upside to making your own d...

I learned at baking school the bananas should be black for best results. This gives the maximum about of banana flavor. Also, I often mak...

This recipe comes from my great aunt Alverna Virtue. She baked them in a 13 X 9 inch pan instead of a cookie sheet and used an icing inst...

These are my favorite waffles. Since yeast is used as the leaven, there is no strong baking powder taste. Also, since I usually make whea...