We ate these muffins that tasted like biscuits for breakfast, drenched in honey and jam.

These scones were one of the first things I learned to bake. They’re simple to mix, and the dough requires no rolling.

We loved to spend Saturdays at Grandma’s baking bread.

Grandma often baked this corn bread in a pan that made each piece of bread look like an ear of corn.

These golden rye rolls were great served alongside a bowl of Grandma’s beef stew.

Sunday supper at Grandma’s was often pasta and loaves of this delicious bread.

We were rarely allowed to pick up food with our fingers at the table. This pull-apart loaf was a special exception.

I remember helping Grandma knead this dough on her large wooden board.

You never would have known from the taste that this was Grandma’s no-time-to-cook-bread recipe.

Our fingers were small enough to pluck ripe strawberries for this bread without bruising the berries.