Here's some freshly baked inspiration for your holiday table from the Farmgirl Fare recipe archives—and they all freeze beautifully. Just click on each name to go to the recipe.
Made with softened cream cheese in place of the butter and one of my most sought after recipes, these Savory Cheese and Scallion Scones mix up quickly and always garner rave reviews. I've been baking them for 20 years and love them split in half and toasted for cream cheese and ham or turkey sandwiches.
Four more breads below. . .
Perfect for breakfast, brunch, or afternoon tea, these Meyer Lemon (or Regular Lemon) Scones are crunchy on the outside, moist and tender inside. Makes 8 big scones or a dozen smaller ones.
Adapted from Bread: Artisan Breads from Baguettes and Bagels to Focaccia and Brioche, a beautiful bread book for beginners, these colorful Carrot Herb Rolls with Parsley, Rosemary, and Thyme are sure to bring out the Easter bunny in everyone.
My popular Oatmeal Toasting Bread makes wonderful soft rolls (and burger buns!). Be sure to make enough for little leftover ham or egg salad sandwiches. (This recipe now includes a printer friendly version.)
Italian Rosemary Raisin Bread (Pane di ramerino), has been baked daily throughout Tuscany since the early 16th century. Made with milk, olive oil and eggs, the texture of the crumb is reminiscent of a cinnamon roll. Another recipe from Bread, this one can even be sliced while frozen. I love it for breakfast, toasted and topped with apricot jam and thinly sliced sharp cheddar cheese.