Get the latest Ready recipes from Group Recipes. http://www.grouprecipes.com/tag/ready This loaf soars above the pan, and is filled with almost every grain imaginable: red and white quinoa, amaranth, flax, rye and (of course!) wheat. The crust is toothsome while the inside stays nice and tender, and the whole thing is awesome for toast! http://www.grouprecipes.com/107028/ancient-grains-bread.html A soft and decadent quick-bread that has a delicate cheese flavour with bursts of herbs and garlic. Pop it under the broiler to lightly toast it and layer it with cold cuts for lunch! http://www.grouprecipes.com/105905/cream-cheese-and-herbs-quickbread.html I became enthralled with the idea of creating her latest farmer's market find: a sweet yeast bread filled with white chocolate chips and dried dark cherries. This isn't quite what I was looking for - the dough was more a batter than anything - but I'm going to keep at it! http://www.grouprecipes.com/105669/cherries-and-white-chocolate-bread.html It is probably the second best known Italian dish after pizza. This dish is not the same throughout Italy because it is influenced by each regional cooking style http://www.grouprecipes.com/103263/italian-lasagna.html Overnight Baked Oatmeal is a favorite Amish recipe. Quick & easy breakfast casserole recipe with pure maple syrup, rolled oats & refrigerated, or quick oats to bake now! http://www.grouprecipes.com/102487/amish-baked-oatmeal.html All the good stuff and sweetness locked inside every slice will keep you going no matter what you're doing... be it a mountain hike or a mountain of paperwork! http://www.grouprecipes.com/101575/hit-the-trail-mix-bread.html While cleaning out our overburdened upstairs freezer (to make way for more ice cream!) I happened upon several small bags of fruit that I had frozen last year when we couldn't eat any more of it fresh! Plums, peaches, cherries and a banana stuff a flaxseed, barley and oatmeal batter for a delicious taste of Summer all year. http://www.grouprecipes.com/100582/freezer-haul-quickbread.html Adapted from Reinhart's The Bread Baker's Apprentice to use my whole wheat sourdough starter, this loaf makes a delicious vehicle for sandwiches of all types and due to it's slight sweetness from honey it makes excellent toast. Will make one 9x5" loaf or about 10 individual buns. http://www.grouprecipes.com/96996/multigrain-bread-extraordinaire.html Old family recipe http://www.grouprecipes.com/96871/pierogi-dough.html Start your day off right with one of these chewy bagels, filled with whole grains and an ancient wheat flour known as Red Fife plus a good dose of rich honey to make sure it's a sweet morning! The cereal blend I use in these (and thus in the NI) is a mix of bulgur, buckwheat groats, quinoa flakes, red rice and flaxseed called "Sunrise Blend". http://www.grouprecipes.com/96321/super-sunrise-bagels.html