Check this Recipes page to see what Bread & Life is cooking! Whether it’s a healthy recipe for a special occasion or a quick dinner recipe, we strive to provide our guests  with meals that are healthy, nourishing, and delicious.  Whatever you’re looking for – a vegetarian recipe, something seasonal, or a tasty and nutritious snack – we’ll be offering a variety of meal ideas to suit your needs. Try one of our recipes today!


Easy Irish Soda Bread

A simple and tasty St. Patrick’s Day classic!


  • 2 ½ cups flour

  • 2 tablespoons granulated sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/3 cup cold butter

  • 1 ¼ cups buttermilk

  • 1/2 cup currants or raisins

How to Make It

Preheat oven to 375° F.

Combine all ingredients except buttermilk and currants in a bowl; cut in butter until mixture resembles coarse crumbs.

Stir in buttermilk and currants just until moistened.

Turn dough onto a lightly floured surface and knead gently 10 times. Shape into a ball.

Place onto greased baking sheet and pat into a 6-inch circle. Cut ½ inch-deep “X” in the top of the dough with a sharp knife.

Bake 30-35 minutes or until golden brown. Serve warm.

Makes 12 servings.

Adapted from



Christmas Eve Eggnog Cookies

A delicious treat for Santa!


  • 2 1/4 cups flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg, plus additional for garnish

  • 1 1/4 cups white sugar

  • 3/4 cup butter, softened

  • 1/2 cup eggnog

  • 1 teaspoon vanilla

  • 2 large egg yolks

How to Make It

Melt butter in an 8-quart dutch oven or saucepan over medium heat.

Pre-heat oven to 300 F. Line baking sheet with parchment paper.

In a medium bowl, mix all of the dry ingredients together.

In the bowl of a mixer, cream the butter and sugar together. Add the eggnog, vanilla, and egg yolks and beat on medium until smooth. On low speed, add the dry ingredients just until combined.

Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, one inch apart. Press the dough down slightly and sprinkle nutmeg over top. Bake for 20 to 25 minutes, or until slightly golden brown. Remove from pan immediately and allow to cool on a wire rack.

Makes 30 cookies.

Adapted from



Grandma’s Thanksgiving Stuffing

A simple and tasty Thanksgiving staple!


  • 1 cup (2 sticks) butter

  • 2 cups diced celery

  • 1.5 cups chopped onions

  • 1/4 cup minced parsley

  • 2 teaspoons salt

  • 2 teaspoons chicken stock powder

  • 1/2 teaspoon pepper

  • 18 cups bread cubes

  • 3 eggs, slightly beaten

How to Make It

Melt butter in an 8-quart dutch oven or saucepan over medium heat.

Add celery and onion and cook for 10 minutes, stirring often.

Add parsley, salt, chicken stock powder, and pepper, and mix well.

Remove from heat, add bread and eggs, and mix well.

Makes 8 servings, or 10 cups stuffing, for a 12-14 pound bird.

Adapted from


Honey Vanilla Caramel Apples

A quick and easy Halloween treat!


  • 4 medium red apples, such as braeburn, cortland or fuji, chilled in the fridge for at least 1 hour

  • 1 cup heavy cream

  • 1/4 teaspoon salt

  • 1 cup honey

  • 1/2 teaspoon pure vanilla extract

How to Make It

Line a baking sheet with parchment. Skewer each apple stem with a lollipop stick or thick bamboo skewer.

In a 4-quart, heavy saucepan, heat the cream and salt over medium heat until steaming hot. Stir in the honey and bring to a boil, stirring occasionally. Continue to boil, stirring constantly, until the mixture registers 260° on a candy thermometer. This takes about 30 minutes. Remove the pan from the heat and add the vanilla.

Stir the caramel with a wooden spoon until it’s thick enough to coat the apples without running off, about 5 minutes. (If the caramel thickens too much, return the pan to medium heat and stir.)

Wipe the chilled apples dry. Working with 1 at a time, hold the apple by the stick and dip into the caramel, tilting the saucepan and twirling the apple to coat all but a 1-inch border around the stem. Place the caramel apples on the prepared baking sheet and refrigerate for 20 minutes before serving.

Makes 4 servings

Adapted from


Classic Butternut Squash Soup

Perfect for a chilly fall day!


  • 2 tablespoons olive oil

  • 2/3 cup diced carrot

  • 1/2 cup diced celery

  • 2/3 cup diced onion

  • 4 cups cubed butternut squash (about 1 medium squash)

  • 1/2 teaspoon fresh thyme

  • 5 cups low-sodium chicken broth

  • Sea salt and ground black pepper, to taste

How to Make It

Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables.

Stir in chicken broth and season with salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.

Makes 6 servings

Adapted from


Easy Cole Slaw Recipe

Great for a Labor Day barbecue!


  • 2 cups shredded green cabbage

  • 2 cups shredded red cabbage

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream

  • 2 tablespoons cider vinegar

  • 1/2 teaspoon celery seed

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon black pepper

  • 1 large unpeeled apple cored, quartered, and thinly sliced

  • 2 tablespoons finely chopped fresh flat-leaf parsley (optional)

How to Make It

In a large bowl, combine the green and red cabbages; set aside. In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, celery seed, salt, and pepper. Add the apple slices. Pour over the cabbage and toss gently until coated. Cover and chill 1 hour or longer. To serve, spoon into salad bowls and sprinkle with the parsley (if desired).

Makes 4 servings