Breads

Saturday, March 03, 2007

Southern Sweet Cornbread

I am not a fan of cornbread but this recipe is pretty darn good.  I got it a couple of years back when I participated in one of those annoying recipe chain letters where you are supposed to receive like a 100 recipes in several weeks but only receive maybe 5 if you’re lucky.  Yeah.  Anyhoo....  It’s a great addition to barbecues and pig pickin’ parties.  When you’re done laughing at the thought of a pig pickin’ party (all you stuck up northern folks need to c’mon down and have yourself some- don’t knock it, til you’ve tried it), go ahead and try this recipe. 

1 1/4 cup sugar
1/4 cup honey
2 eggs
1/2 cup butter (softened)
1 cup milk
2 cups white cornmeal (for less gritty) or yellow cornmeal (for a more traditional taste)
2 cups flour
1 TBS. baking powder
1 tsp. salt

Grease a 9x13 inch baking pan with shortening.
Preheat oven to 375°F.
Mix sugar, butter, eggs, milk, honey and water together in a large bowl.
Mix dry ingredients together in a separate bowl: cornmeal, flour,baking powder, and salt.
While stirring, add dry ingredients to sugar, egg, and milk mixture and mix thoroughly.
Mixture will be slightly lumpy.
Pour into greased rectangular pan.
Bake for 25-30 minutes or until golden brown on top.
Serve with butter and honey (if desired)

Friday, February 23, 2007

Lemon Tea Bread

1/2 cup butter
1 cup sugar
2 eggs
1 1/2 cup flour
1 1/2 tsp. salt
1/2 cup milk
Grated rind of one lemon
1/2 cup chopped pecans (optional)
Glaze

Cream shortening- gradually add sugar, beating well at medium speed.  Add eggs- one at a time, beating after each.  Combine flour, baking powder and salt.  Add to creamed mixture alternately with milk, beginning and ending with flour mixture (don’t ask me why but this makes a difference).  Stir in lemon rind and pecans.  Pour batter into a greased and floured 9x5x3 loaf pan.  Bake at 350 for 50-55 minutes or until a toothpick comes out clean.  Cool in pan for 10-15 minutes.  Remove and cool completely.  Pour glaze over bread.

Glaze:

1 cup sifted powdered sugar
2 TBS. lemon juice

Mix well.  Pour over bread.

Tuesday, January 23, 2007

Cinnamon Swirl Yeast Bread

This is a hands on yeast bread.  Put your bread machine away and do it right!  It’s so much better when it’s handmade.  I do let my mixer knead this for a bit with the bread hook attachement til it’s a nice soft ball of impending yum but I still do most of the hand kneading because I like to do it.

6 to 6 1/2 cups all-purpose flour
1/3 cup sugar
2 packages quickRise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
2 eggs, lightly beaten with a fork
4 tablespoons butter or margarine, melted
1/4 cup sugar
2 teaspoons Ground Cinnamon
Raisins if desired
1 egg white, lightly beaten
more cinnamon sugar

Grease a large bowl with butter.  Set aside.

In large mixer bowl, combine 2 cups of the flour with 1/3 cup sugar, undissolved yeast, and salt.

Heat milk, water, and 1/3 cup butter until very warm -120 to 130° F - (VERY IMPORTANT!!  Do not overheat or underheat.  Use a quick read thermometer!!) Add into dry ingredients. Using your dough hook, with mixer on low, stir in eggs and enough remaining flour to make soft dough. You may have to turn the mixer to medium.  When it forms a nice ball, let the mixer go at it for a few minutes then remove and knead on lightly floured surface with floured hands until smooth and elastic, about 6 minutes.  Add more flour to the board if necessary to keep it from sticking.  Put it in the greased bowl cover loosely with plastic wrap and drape a clean kitchen towel over it.  Let rest in a draft-free area about 10 minutes.

Divide dough in half. Roll each half into an approximately 15 x 8 inch rectangle. Brush each rectangle with 3 tablespoons melted butter but not all the way to the edges.

Combine 1/4 cup sugar, cinnamon, and raisins (if using.) Sprinkle evenly over dough.

Beginning at short end of each rectangle, roll up tightly like a jelly roll; pinch seams and ends to seal. Place, seam sides down, in 2 greased 9 x 5-inch loaf pans. Brush tops with butter.  Cover with a clean dish towel and let rise in warm place until doubled, about 30 to 45 minutes.

Brush loaves with melted butter and sprinkle with more cinnamon sugar, as much as you like. Bake at 375°F for 40 to 45 minutes or until done.  A good way to test doneness is to knock on the bread.  If it sounds hollow, it’s done. 

Remove from the pans and brush with more melted butter.  You can sprinkle on more cinnamon sugar if you want.  Cool on wire racks....but not too long.  It’s the best when you eat it warm.  If you want to toast it later on, slice it on the thicker side and toast it in the oven, about 350°, right on the bare rack.  Keep an eye on it and remove when it’s toasted to your liking.  It tastes so much better when you toast it this way.  Don’t forget the butter!

You’ll never use that crappy bread machine ever again.  If you have a heavy duty mixer with a dough hook, this couldn’t be easier if you tried.  It’s just that easy and just that delicious!

Wednesday, November 15, 2006

Easy muffins

1 pint vanilla ice cream, softened
2 cups self-rising flour, sifted

Preheat oven to 350. Blend ice cream and flour until flour is moistened and a lumpy batter forms. Fill 10 greased muffin cups about 3/4 full. Bake for 20 minutes, or until a toothpick inserted into muffin comes out dry.

Recipe works well with any creamy ice cream, ie, no ben & Jerry's Chubby Hubby or the like.

Wednesday, October 25, 2006

The Best Bluberry Pancakes

2 c. flour
1/3 c. sugar
3 tbsp. baking powder
1 beaten egg
1 c. blueberries
1 c. milk
3 tbsp. Crisco oil

Mix all ingredients. Pour on hot non-stick skillet or griddle. Makes eight 6 inch pancakes. Serve with warm maple syup and lots of butter.

This recipe is easily doubled.

Friday, June 04, 2004

Best Rye Bread

3 packets active dry yeast
1 1/2 cup warm water - divided
1 TBSP. sugar
1/2 cup dark molasses
1 TBSP. salt
2 TBSP. vegetable oil
2 cups rye flour
2 1/2 - 3 cups all-purpose flour

Dissolve yeast in 1/2 cup warm water; stir in sugar; let stand 6 minutes or until bubbly.

Combine dissolved yeast, 1 cup warm water, molasses, salt, oil, and rye flour in a large bowl; beat until smooth.

Work in all-purpose flour until dough is smooth, pliable, and elastic, not sticky.

Knead dough for 4 minutes. Place dough in a large bowl, cover with a damp cloth, and let rise in a warm place until doubled in size.

Punch dough down. Divide and shape dough into 2 large round loaves and place on greased and cornmeal-dusted cookie sheet.

Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.

Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.

Best served warm with whipped butter. YUM!!

Wednesday, March 03, 2004

Buttermilk Hush Puppies

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg, beaten
1/4 cup finely chopped onions
shortening or oil for deep frying

Heat 2 to 3 inches of shortening or oil to 365 degrees in deep fryer or deep saucepan.

Combine cornmeal, flour, baking soda, and salt in large bowl. Stir in buttermilk, egg, and onion. Mix well.

Drop by teaspoonfuls, a few at a time, into shortening or oil. Fry 2 minutes or until dark golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve immediately.

Note: You can substitute self-rising cornmeal mix for the cornmeal, salt, and baking soda.

Makes 8 servings.

Hoe Cakes

1/4 cup shortening
1 1/2 cups self-rising cornmeal
1/4 tsp baking soda
1 1/4 cups buttermilk
1 egg, lightly beaten
1 tbsp shortening, melted

Heat 1/4 cup shortening to 365 degrees in electric skillet or on medium-high heat in heavy skillet.

Combine cornmeal and baking soda in medium bowl. Add buttermilk, egg, and 1 tbsp melted shortening. Stir just until dry ingredients are moistened.

Pour 1/4 cup batter into skillet for each hoe cake. Fry 1 or 2 minutes or until golden brown on each side. Add additional shortening, if necessary. Drain on paper towels. Serve immediately.

Makes 6 servings.

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