cornbread

I have found that the secret to amazing cornbread is heating the pan first. Something about dropping the dough into an already hot pan and listening to it Sizzle and seal in moisture seems to be the key... Generally I do muffins. Rayce and I would not eat an entire pan of cornbread before it would expire and I have found that the muffins freeze beautifully. That way I can just pull two out of the time as needed.

Ingredients:

1 tsp vegetable oil (or more as needed for the pan)

1 1/3 c.  yellow cornmeal 

1 c. all-purpose flour

 2 1/4 tsp baking powder 

3/4 tsp salt

2 eggs

1 c. milk 

1/4 c. vegetable oil 

1/4 c. sugar

Heat oven to 450 degrees. Add oil in to each individual muffin tin. I use a paper towel to spread evenly. Place an oven for about 5 minutes to heat tin.

Stir cornmeal, flour, baking powder and salt in a medium bowl until blended. Whisk eggs in a medium bowl. And milk, oil, sugar and cornmeal mixture until smooth. Batter should be creamy and portable. If too thick add 1 or 2 tablespoons additional milk.

Bake 12 to 14 minutes until golden brown.

Makes 10 muffins. 

** if you wanted to make a skillet recipe. You would use an 8 / 9 inch ovenproof Skillet or 9 inch square or round baking pan. It would bake 20 to 25 minutes.

Garlic Cheese Pull Apart

16 frozen white dinner rolls (Rhodes is best)
1/2 C. butter, melted
1 C. grated parmesan cheese, divided (Powdered is best)
1 tsp. dry parsley flakes
1 1/2 tsp. garlic powder
1/2 salt
1/2 tsp. Italian seasoning
1/2 tsp. onion powder

1.  Remove rolls from freezer and loosely wrap them in plastic wrap.  Allow to sit at room temperature for 45 minutes

2.  Cut rolls in half with a clean pair of scissors

3.  Combine melted butter and seasonings

4.  Pour over dough and gently mix

5.  Add 1/2 c. grated cheese and combine.  You want each roll o be coated

6.  Line bottom of a 9 inch spring form pan with the pieces of dough.  Top with remaining grated cheese.

7.  Allow to rise in a warm place for 1 1/2 to 2 1/2 hours

8.  Cover bottom of pan with foil to prevent butter from leaking out.

9.  Bake at 350 degrees for 20 - 25 minutes or until center is completely done.

Bacon, herb and cheese bread

4 1/2 c. flour
2 envelopes of yeast
2 tsp Italian herb seasoning
1 1/2 tsp salt
3 cloves garlic, minced
1 1/4 c. water
1/4 c. olive oil
2 eggs
8 ox. (2 c.) shredded cheese, divided
10 slices cooked bacon, coarsely chopped

Combine 1 1/2 c. flour, yeast (undissolved), Italian herb seasoning, salt, and garlic in large mixer bowl.  Heat water and oil until very warm (120 - 130 degrees); gradually add flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add eggs and 1 c. flour; beat 2 minutes at high.  Stir in 1 c. cheese and remaining flour to make a stiff batter.  Spread batter on greased 15 X 10 jelly roll pan or rimmed baking sheet with at least 1 inch sides.  Sprinkle with remaining cheese; top with bacon.  Cover and let rise in warm, draft free place until puffy, about 30 minutes.

Bake at 375 degrees for 25 to 30 minutes or until done.  Cover loosely with foil during last 5 to 10 minutes of baking if cheese topping beings to over brown.  Remove from pan; cool on wire rack.  Serve as strips or squares, or slice and use for sandwiches.

Coconut Banana Bread

2 1/2 cups all purpose flour

2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup sugar
2 large eggs
1 cup mashed banana (2 med-large)
1/2 cup coconut milk
1/4 cup butter, melted
1 tsp vanilla extract
1 cup shredded coconut

Preheat oven 350F and lightly grease a 9×5-inch loaf pan.

In a medium bowl, whisk together flour, baking powder, salt and cinnamon

In a large bowl, whisk together sugar and eggs until well combined, then whisk in the mashed banana, coconut milk, butter and vanilla extract. Pour dry ingredients into wet ingredients and stir until just combined, making sure no streaks of flour remain. Stir in shredded coconut and pour batter out into prepared baking pan.

Bake for 60 minutes, or until a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached.

Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf.

Coconut Bread

2 1/2 cups all purpose flour

2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 cup + 1 tbsp sugar
2 cups shredded coconut (Sweetened or unsweetened)
2 large eggs
1 1/4 cups milk
1 tsp vanilla extract
1/3 cup butter, melted

Preheat oven to 180C /350F. Grease and flour a 9×5-inch loaf pan.

In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. Stir in sugar and coconut.

In a medium bowl or a large measuring cup, whisk together eggs, milk and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.

Add in melted butter and stir until just smooth, being careful not to overmix.

Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

Turn loaf out onto a wire rack to cool completely before slicing.

Aloha Loaf

I had some fresh pineapple that needed to be used and came across a recipe that I decided to make my own. I will say unless you get a great deal on the pineapple, it is far more economical to use the canned. Also, the coconut started to get very brown so I tented foil over the top to keep it from getting too done. Hope you like it!

Ingredients:
1 1/2 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 1/2 fresh pineapples cut into chunks OR you can use 1 can (20 ounces) pineapple chunks in juice, drained well

Directions:

Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).

Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Banana Bread

This has become my favorite thing to make and eat even though I am trying to be good! It is so moist and yummy, you will curse me and Martha!



Ingredients:
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla



Directions
1.Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

2.In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

3.Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Makes 1 loaf.


Note:  If you want to add chocolate chips, butter and flour the pan.  Fill it 1/2 the way then sprinkle chips.  Then finish to 2/3 full in the pan.  Otherwise they will fall to the bottom and stick.  Not pretty. 

If using small loaf pans baking time is around 45 minutes.

Garlic Bread

This is the easiest thing ever but is sooo yummy. Simply take a supermarket loaf of french bread; cut it length wise; slather in butter (he likes margarine - I like the flavor of the butter better, as does my a*&); sprinkle liberally with garlic powder (not salt); sprinkle liberally with Salad Supreme; Broil until golden brown.
Told you it was easy!

Waffles

I made this morning for myself and they totally hit the spot! This recipe makes about six waffles. I recommend doubling so you can freeze some for later. 

I will say a good waffle iron makes all the difference.  My cheap Walmart one does not cook very evenly.  That will be one of my next kitchen purchases I think so let me know if you find a good deal on one.

2 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup butter, melted
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tablespoon white sugar
1/4 teaspoon salt
2 egg whites
1 pinch ground cinnamon (optional)

DIRECTIONS:

Preheat your waffle iron.

In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.

Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

Bruschetta

I made this today to go with some atrisan bread I got at the Farmer's Market. Yummy!!!!

INGREDIENTS (Nutrition)
2 tomatoes, cubed
1 teaspoon dried basil
4 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 clove garlic, crushed
seasoning salt to taste
ground black pepper to taste

DIRECTIONS
In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Tea Scones

This one is for Kristin ~ Sis, this the the original recipe and it has more of the ingredients than the recipe we made last weekend. Just remember, Baking Powder is only good for 1 Year max, not 13. ;) I would add an additional 1/2 C. flour and 2 Tbsp of sugar for your altitued out there.

3 cups flour
1/2 cup plus 2 Tbsp. sugar, divided
1 Tbsp. Baking Powder
1/2 tsp. salt
3/4 cup (1-1/2 sticks) cold unsalted butter, cut into pieces
3/4 cup plus 2 Tbsp. milk, divided
1 egg, lightly beaten
1 Tbsp. grated lemon peel
1 cup blueberries or omit the lemon peel and use raspberies
1 pkg of white chocolate chips


PREHEAT oven to 375°F. Mix flour, 1/2 cup of the sugar, the baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup of the milk, the egg and lemon peel (if making blueberry); stir just until mixture forms dough. Stir in blueberries and white chocolate.

DIVIDE dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1 inch thick. Cut each round into 8 wedges. Place wedges on ungreased baking sheet. Brush tops with remaining 2 Tbsp. milk; sprinkle with remaining 2 Tbsp. sugar.

BAKE 25 min. or until golden brown. Serve warm or at room temperature.

Cinnamon Bread

INGREDIENTS:
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

Easy Italian Herb Focaccia

3 1/4 c. flour
1 pkg rapidrise yeast
1 Tbsp. sugar
1 tsp. salt
1/4 cup extra virgin olive oil, divided
1 2/3 c. very warm water (120 - 130 degrees)
2 Tbsp. shredded parmesan cheese
1 Tbsp. italian herb seasoning

MIX flour, undissolved yeast, sugar, and salt in a large bowl. Add 2 Tbsp. olive oil and water, stirring until well mixed. Spread dough into greasted 13 X9 pan. Cover.
LET rise until doubled, about 30 minutes
POKE multiple holes into the dough using a the handle of a wooden spoon. Drizzle 2 Tbsp. of olive oil over dough; sprinkle with parmesan cheese and italian herb seasoning. Cover.
LET rise an additional 15 minutes while oven preheats to 375 degrees.
BAKE 30 to 35 minutes until lightly browned. Cool slightly and cut into slices; serve warm. If desired serve with additional olive oil for dipping. focaccia

Stuffed French Toast

This recipe is as close to Katie's as I can get without standing in her kitchen at Moore's Old Pine Inn and watching... She doesn't measure so the first time I made it was guessing at the amount of the ingredients!!

1 Loaf of French bread
2 tsp vanilla extract
1 pkg cream cheese
Powdered sugar to your taste
2 Eggs
2 cups milk
Butter

Slice French bread in thick slices with a “pocket” in the side crust to spoon cream cheese mixture into.
Mix cream cheese, 1 tsp. vanilla extract and powdered sugar. The amount of powdered sugar will vary based on how sweet you want it to be. I start with 1 cup and go from there.
Stuff into prepared French bread slices.
Mix Egg, milk, and the remaining 1 tsp of vanilla extract.
Dip French bread into egg mixture.
Sprinkle with Cinnamon and sugar.
Butter your griddle.
Brown on Griddle set to medium high heat.

Whole Wheat Pancakes

I will be honest about how leary I was at this recipe when I first tried it. But since I am on a health kick, I though I better at least try. Well it became my new favorite!!

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup wheat germ (or oats if your prefer, I used oats the first time and loved them)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons brown sugar
1 teaspoon salt
5 1/3 tablespoons unsalted butter
2 1/2 cups buttermilk
2 eggs, beaten
3 tablespoons unsalted butter

DIRECTIONS
In a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.
Melt the butter and add to the flour-mixture.
Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are mixed well.
Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.

Buttermilk Pancakes

Not to brag, but I make GREAT pancakes. I make extra and freeze them so I can heat them up later!

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons sugar
2 large eggs, lightly beaten
2 cups buttermilk
4 tablespoons butter, melted, plus 1/2 teaspoon for griddle

Directionsb
Heat griddle to 375 degrees.
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.
Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine.
Batter should have small to medium lumps.
Butter griddle.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over.
Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven.
Serve warm.

Honey Whole Wheat Pizza Crust

1 package yeast
1/4 cup warm water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
Pinch salt

1. In a small bowl, dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.
2. Put the flour in a food processor fitted with the stainless-steel blade. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball that rides around on the blade.
3. Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel, and let rest for several hours or overnight in the refrigerator before use.
4. Roll or stretch each ball of dough into a 7-to-8-inch circle. Place the circles, one at a time, on a wooden peel or on a baking sheet and build the pizza as desired.
5. Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Add your topings of choice and then return to oven until golden brown.
**Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
6. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

Pumpkin Applesauce Muffins

These rocked my world last weekend!! Enjoy!

2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
1/4 cup canola oil
1/2 cup applesauce
1/2 cup canned pumpkin
1/3 cup buttermilk
2 eggs, slightly beaten
1/4 cup golden raisins (optional)
1/4 cup chopped pecans (optional)

DIRECTIONS
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

Jam muffins

2 cups all-purpose flour OR 1 cup all-purpose flour and 1 cup whole wheat flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
2 tablespoons any flavor fruit jam
1/4 cup chopped walnuts (optional)

DIRECTIONS
Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Pumpkin Cranberry Bread

3 1/2 cups all-purpose flour OR 2 cups of all-purpose flour and 1 1/2 cups of whole wheat flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute
1 (16 ounce) can whole cranberry sauce
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
1 tablespoon orange zest
2 tablespoons chopped walnuts (optional)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.
Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans.
**Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.