More Recipes Like Frosted Caramel Nut Braid

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Fruit 'n' Nut Turnovers

Submitted by: Aneta Kish

These flaky Danish nicely round out a holiday brunch. --Aneta Kish, La Crosse, Wisconsin

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Honey Nut Sticky Buns

Submitted by: Bobbie Talbott

Bobbie Talbott of Veneta, Oregon shares her recipe for sweet rolls that are gooey and delicious. 'They're good with coffee or tea or for dessert,' she notes.

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This pretty plaited bread comes all the way from North Pole - Alaska, that is! Resident Jean Erickson makes it each December for family and friends. 'It's become a tasty tradition we all look forward to,' she smiles. 'The nutty cheese filling is so good!'

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Holiday Breakfast Braid

Submitted by: Sarah Miller

At Sarah Miller's house in Wauconda, Washington, this fruity braid rounds out her Christmas morning menu. 'I always serve it at breakfast on December 25,' she pens. 'Slathered with orange butter, the bread is just delicious.'

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Frosted Cherry Nut Bars

Submitted by: Christine Carter

Cherries, nuts and chocolate chips peek out of these bars, making them impossible for folks to stop at trying just one. With their pretty look, they're especially nice to have on hand during the holidays.

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Maple Nut Coffee Bread

Submitted by: Deanne Roberts

This recipe makes one large coffee cake, so it's great to take to potlucks. The maple flavorings is a nice change from the more common fruit fillings.

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Frosted Raisin Nut Cookies

Submitted by: Peg Wiechman

This old-fashioned cookie is topped with an irresistible brown sugar frosting. I've had the recipe for more than 45 years and have given it out countless times.

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Dilly Onion Braid

Submitted by: Gail Bailey

This delicious bread recipe, given to me by a neighbor, pairs very well with spaghetti and a crisp salad. Top it off with a fresh fruit bowl for a well-balanced meal.

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Squash Braid

Submitted by: Amy Martin

THIS should be called 'You Can't Have Just One Slice Bread.' My friend gave me this recipe when I first started making bread. It's golden on the outside and the inside - beautiful and colorful besides being so delicious. I love to bake it in the fall. It blends in with every menu that includes the produce of that season. -Amy Martin, Waddell, Arizona

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