This is the best gingerbread I ever made, it is very moist and plenty of flavor!
You will need
1/2 cup of butter
2 1/2 cup of flour
1 cup of boiling water
2 tsp of baking soda
2 tsp of ginger
1 1/2 tsp cinnamon
1/2 tsp of cloves
1/2 tsp nutmeg
1/2 tsp baking powder
2/3 cup brown sugar
1 cup molasse
2 eggs
In a bowl combine boiling water and baking soda. Set aside. Sift flour, spices and baking powder. Set aside. Cream butter and add brown sugar. Beat in molasse and baking soda mixture. Add flour mixture and beat in eggs.
Cook at 350degresf about 55 min
This is my mom's recipe. I make them every week. They fill the house with this amazing scent. I sprinkle the muffins with brown sugar, it gives them extra crunch and sweetness.
You will need
1 1/2 cup of flour
3/4 cup of sugar
1 tsp og baking soda
1 tsp of baking powder
1/2 tsp of salt
1 egg
1 1/2 cup of mashed bananas (about 3)
1/2 cup of oil
Combine flour, baking soda, baking powder, salt and sugar. Set aside
Combine bananas egg and oil.
Add banana mixture to the flour mixture. Sprinkle with brown sugar
Cook about 20-25 min at 375 degresf
Enjoy!
Whole Wheat Rolls ( Very Moist)
Makes: 8
Preheat oven to: 350°
Ingredients
3½ cups Whole Wheat Flour
1½ pkg Yeast
½ tsp Salt
½ cup Brown Sugar (packed)
1⅓ cups Milk
½ cup Oil (Canola, e.g.)
3 eggs
¾ ~ Cup white Flour
(little at a time as per below)
Method
Mix first 4 (dry) ingredients together in mixer with dough hook, or food processor with dough blade. Heat milk in pyrex measuring cup in microwave for approx. 1/2 to 1 minute until temp. of milk is around 110° to 120°. Add the milk and then the oil and eggs to the dry ingredients and mix well until the dough forms. Scrape down the bowl and remix adding 1 to 2 Tbsp. flour (regular or bread) at a time (usually takes 3/4 to 1 cup) until the dough can be handled with buttered hands. Most of the dough will stick together but some will still stick to the bowl (MUCH moister than average bread dough).
Butter a glass 13x9 inch dish and roll the dough into about 18 to 20 balls to cover bottom of the dish. cover with saran wrap to keep moisture in. While making the dough balls, boil a cup of water in the 2 cup pyrex measuring cup in the microwave (covered to prevent splashes) for several minutes. Move the measuring cup with hot water to the back corner of the microwave to provide heat and moisture and make the microwave a "proofing oven" for the dough. Set the glass dish of covered dough into the microwave and let rise for about 30 to 45 minutes. After this first rising, take out the dough and punch down and reform the balls into the pan. While reforming the dough balls, reboil the pyrex measuring cup with at least 1 cup of water for several minutes to reheat the microwave, and place the cup in the rear again. Recover with the Saran and let rise a second time until rolls are doubled.
Preheat the oven to 350° and bake the rolls for approximately 15 to 18 minutes. The rolls should come out so that one of the rolls in the middle of the dish can be checked and will not show "uncooked" dough inside, but don't overcook. Let cool then keep covered in a plastic bag.
If you don't want to "proof" the dough in the microwave. pour several cups of boiling water into a pan in the bottom of your oven for heat oand moisture and raise the dough in there.
First served these rolls in the mid 1970's, got the recipe and have rfined it and made countless times to the raves of all who have tasted them. My favorite is still warm from the oven with a big dollop of butter.
Moist Corn Bread Muffins
preheat oven to 400°
Ingredients:
2 boxes jiffy corn bread
2 eggs
8 oz reduced fat sour cream
14 oz canned corn, drained
mix together and spoon (scoop) into a lightly oiled muffin pan
Bake 15 to 20 minutes until golden brown
Very quick, easy and delicious.
Change the recipe by adding jalapeño, cheddar cheese, & / or crispy bacon
Focaccia Pugliese
Makes: 8 large servings
Preheat oven to: 400°
Ingredients
4⅓ cups flour
1 cup extra virgin olive oil
1 tsp salt
¾ cup lukewarm water (110°)
10 oz potatoes
1 pkg active yeast
black & / or green olives
cherry tomatoes
rosemary sprigs
Method
1. Peel potatoes and cook in vented, plastic bag in microwave until soft; then mash or rice. (You can use left over mashed potatoes, but decrease liquid appropriate to how moist they are.)
2. Combine the potatoes with the flour, yeast and a pinch of salt in a food processor with metal blade, pulsing until mixed.
3. Add the lukewarm water and then the oil a bit at a time until it absorbs into the dough mixing with the dough blade.
4. When the oil is all worked in, wipe a cookie sheet with olive oil, and spread out the dough over the surface with oiled hands.
5. Let dough rise for 2 hours in a warm moist place. (boil water in a Pyrex measuring cup in microwave for several minutes and leave it in the oven with the dough to rise as a "proofing oven".
(If you don't want to "proof" the dough in the microwave. pour several cups of boiling water into a pan in the bottom of your oven for heat oand moisture and raise the dough in there.)
6. Decorate the top of the Focaccia with slices of the olives and slices of cherry tomatoes. Sprinkle on some fresh or crushed rosemary.
7. bake 35 to 40 minutes at 400° or until golden brown
8. serve immediately or when cooled, it is good either way.
I couldn't believe it when I found out the best Focaccia I had ever tasted used Potatoes in the dough! It works.
Here is a recipe that saved me money from buying pre packaged mixes. This is amazing made as is and can be used to make other beer bread recipes I have.
Versatile Beer Bread
3 cups flour
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
¼ cup sugar
1 (12oz) can beer - or any carbonated beverage
½ cup melted butter - optional
Recipe
1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 50 minutes - 1 hour, remove from pan and cool for at least 15 minutes.
** Be sure to check my other recipes on how to use this same recipe to make other savory and sweet breads!
If you love bacon this is one bread you'll have tto try...
Bread Mix
3 cups flour
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
¼ cup sugar
12 oz beer
Filling:
½ cup bacon bits
8 oz cream cheese
1½ cup sour cream
8 oz shredded swiss cheese
3 green onions sliced
1. Prepare Bread Mix and add beer and bake 50 minutes n 375 oven for 40 minutes - 1 hour, remove from pan and cool for at least 15 minutes.
2. Heat remaining ingredients in saucepan until heated through. Hollow out the middle of the Beer Bread loaf.
3. Pour bacon mixture into bread; wrap in aluminum foil.
4. Bake at 325° for 1 hour.
Use remaining bread for dipping. Makes 8-10 servings.
Here's a fruity bread using my versatile bread mix recipe;
*BREAD MIX:
3 cups flour
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
¼ cup sugar
2 Tablespoons instant mulling spice
1½ cup cranapple juice of apple cider
1 apple, chopped
1 cup cinnamon chips
3 Tablespoons melted butter
additional instant mulling spice for garnish
1. Combine ingredients listed under Bread Mix.
2. Fold in apple and cinnamon chips.
3. Pour into greased 9 x 5 loaf pan. Drizzle with butter, sprinkle with additional Instant Mulling Spice.
4. Bake at 375° for 50-55 minutes. Makes 12 servings.
Here's a bread that uses Mountain Dew - and it's amazing!
*BREAD MIX:
3 cups flour
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
¼ cup sugar
12 oz Mountain Dew soda
½ cup cinnamon chips
3 Tablespoon butter
1 Tablespoon sugar
1. Prepare Bread Mix as directed above with Mountain Dew
2. Stir in cinnamon chips.
3. Place in greased loaf pan, top with pats of butter and sprinkle with sugar.
4. Bake at 375 degrees for 50 minutes - 1 hour, remove from pan and cool for at least 15 minutes.
** this makes great french toast too!
Okay... try this with a can of Vanilla Coke!
Bread Mix
3 cups flour
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
¼ cup sugar
12 oz vanilla Coke
3 teaspoons sugar
16 oz package cinnamon chips
1. Combine all ingredients;
2. Pour into greased 9 x 5 pan.
3. Bake at 375° for 35-40 minutes. Serve warm or room temp.
Who saya all breads are baked? Here's an easy recipe for fry bread...
3 cups flour
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
¼ cup sugar
12oz apple juice
1. Combine ingredients; mix dough, stretch out and fry.
Here's a wonderful savory bread that goes well with chili...
Mexican Beer Bread
Bread Mix:
3 cups flour
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
¼ cup sugar
12 oz beer
1 can creamed corn
1 cup yellow cornmeal
1 cup sharp cheddar cheese, shredded
1 cn whole green chilies
4 Tablespoons butter, melted
1. Combine bread mix ingredient to make bread batter . Layer half of batter in greased 9 x 13 pan.
2. Separate green chilies into strips; lay on batter. Sprinkle with grated cheese.
3. Layer remaining batter on top, spread to cover green chilies and cheese. Pour melted butter on top.
4. Bake at 375º for 45-50 minutes, remove when golden. Cool slightly; cut into squares.
Kids will love this bread since it combines two classics - peanut butter & jelly!
PB&J Bread
Bread Mix:
3 cups flour
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
¼ cup sugar
6 ox package peanut butter chips
12 oz can grape or strawberry soda
1/3 cup jelly or jam (same flavor as soda), melted in microwave
3 Tablespoons butter melted
1. Combine bread mix ingredients.
2. Add soda and melted jam; stir until blended.
3. Pour into greased loaf pan; top with melted butter.
4. Bake at 375 degrees for 50 minutes - 1 hour, remove from pan and cool for at least 15 minutes.
Here's a savory bread wonderul for an italian dinner or just a snack!
Sausage Bread
*BREAD MIX:
3 cups flour
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
¼ cup sugar
12 oz beer
1 lb. ground italian sausage, browned and crumbled
½ cup romano or parmesan cheese, shredded
3 Tablespoons butter, melted
Spaghetti Sauce
1. Prepare Bread Mix with beer.
2. Fold in sausage and cheese.
3. Place in greased loaf pan and drizzle with butter.
3. Bake at 350° for 55 minutes or until golden brown.
Serve with spaghetti sauce. Makes 14 servings.
Not much into beer? This bread can be made with ginger ale...
BREAD MIX:
3 cups flour
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
¼ cup sugar
12 oz beer or ginger ale
1 cup cheddar cheese, shredded
3-5 Tablespoons Simple Salsa
1. Prepare bread mix.
2. Add beer/ginger ale and cheese.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake at 375 degrees for 50 minutes - 1 hour, remove from pan and cool for at least 15 minutes.
This bread recipe combines the sweet freshness of summer....
Summer Bread
BREAD MIX:
3 cups flour
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
¼ cup sugar
12 oz orange juice
1 cup raspberries
5 Tablespoons powdere sugar
1 Tablespoon orange juice
1. Prepare bread mix and add orange juice and raspberries.
2. Pour into a greased loaf pan.
3. Pour melted butter over mixture.
4. Bake at 375 degrees for 50 minutes - 1 hour, remove from pan and cool for at least 15 minutes.
5 Prepare glaze bymixing powdered sugar and orange juice until sticky glaze consistency.
6 Pour glaze over prepared bread while warm
Make your own bread for french toast... its easier than you think!
BREAD MIX:
3 cups flour
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
¼ cup sugar
12 oz. apple juice
1 tsp. cinnamon
1/4 cup chopped pecans
6 eggs
1/2 cup milk
1/4 tsp. vanilla extract
2 Tbsp. butter
21 oz. can apple pie filling
Rhubarb Strawberry Fruit Spread, warmed slightly in microwave
Powdered sugar
1. Combine bread mix, apple juice, cinnamon and pecans; spread in greased loaf pan.
2. Bake at 375 degrees for 50 minutes - 1 hour, remove from pan and cool for at least 15 minutes; cut into 12 slices.
3. Let bread dry, uncovered, at room temperature for 1 hour.
4. Combine eggs, milk and vanilla extract in shallow bowl.
5. Melt butter in large skillet over medium heat.
6. Place about 1/4 cup apple pie filling on 6 bread slices; sandwich with another slice of bread.
7. Dip the sandwich into egg mixture, turn over and dip other side.
8. Fry 2-3 minutes on each side until golden brown.
9. Top with warmed rhubarb strawberry spread and a sprinkle of powdered sugar.
Makes 6 servings
I got the recipe from a friend so I'm not sure where it is from orginally.
It's very easy!
1.5 C shredded apples
1.5 C flour
1 tsp ground cinnamon
.5 tsp baking power & soda
.25 tsp ground nutmeg
.5 tsp salt
1 C sugar
1 egg (beaten)
- Preheat oven to 350 and grease bottom plus 1/2" up of pan.
- In one bowl, mix flour, cinnamon, baking powder & soda, nutmeg and salt.
- In separate bowl, mix togheter egg, sugar and apples.
- Add apple mixutre to flour bowl and mix until blended. (will be lumpy)
- Bake for 50-55 minutes. Be sure to let the loaf cool completely before cutting. The recipe recommended not cutting it for 24 hours but we ate some a couple of hours later.
This really is the best method I've come across, this is from the excellent Dan Lepard, do look at his other stuff. No buttermilk? Use sharp, thin plain yogurt as it works the same way.
Waterford Soda Bread
Michael Power, the baker for Anne Sutton at her bakery in New Ross, Co. Wexford, was baking large squares of tender salty/sweet soda bread in a frame, so that each blob of batter soft dough would spread and be forced upward.
This made sense as it meant that the crumb would stay tender and moist rather than dry, and shape of the loaf was useful rather than ornamental. I have adapted his recipe and added a trick of my own from cake baking stop it peaking in the middle.
Covered with a sheet of foil for half of the baking time, the loaf wont initially develop a upper crust, allowing it to rise evenly. Then, after 25 minutes, the foil is removed and the upper crust finally bakes to a golden brown with an even dome.
Ingredients
300g soft wholewheat flour
50g fine oatmeal
20g lard, dripping or butter
1 tsp bicarbonate of soda
1/2 tsp salt
1 tsp castor sugar
200g buttermilk or yoghurt
200g whole milk
a few tablespoons of oat bran
Method
Preheat the oven to 210C. Grease a 17cm x 17cm square deep cake tin and dust it liberally with flour. Tear a sheet of aluminium foil that will cover the top of the tin, and leave to one side. Into a large bowl weigh the flour, then rub in the lard until the lumps disappear and the fat is evenly dispersed. Add the bicarbonate of soda and the salt, and toss this through with your fingers.
In another bowl weigh the buttermilk and milk, then stir this through the flour until you have a thick paste-like dough. Scrape well down to the bottom of the bowl to make sure all of the dry ingredients are mixed quickly and evenly through the buttermilk. Sprinkle a little oatbran on to the base of the greased and floured tin, then scrape the dough into the tin and sprinkle more oatbran on the top. Pat the dough down lightly so that it sits in an even layer. Then cover the top of the tin with foil.
Bake in a preheated 210C oven for 25 minutes, then remove the foil from the top and bake for a further 25 minutes. Remove from the oven, leave to cool in the tin for a minute, then tip out onto a wire cooling rack. Wrap when cool in waxed paper, or freeze in a sealed container.
I love pumpkin. I love cranberries. It took some combining of recipes to get the bread right, but this is moist and yummy. I like more spice, so I don't actually measure and I add nutmeg and allspice also.
1 cup canned pumpkin
1/4 cup water
1/4 cup vegetable oil
2 large eggs
2/3 cup firmly packed brown sugar
1/2 cup sugar
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup fresh or frozen cranberries, coarsely chopped
1/4 cup chopped nuts (optional)
Preheat oven to 350. Spray a 9x5 loaf pan with cooking spray.
In a large bowl, beat pumpkin, water, oil, eggs, sugars, and vanilla. Sift in flour, baking powder, salt, and spices. Stir just until batter is smotth. Stir in cranberries and nuts. Spoon batter into prepared pan, spreading evenly.
Bake bread in center of oven 1 hour and 15 minutes. Cool in pan on a rack for 10 minutes. Turn bread out onto rack and cool completely.
This is a recipe that a group of testers from our local newspaper experimented with. The article is titled "Recipe Challenge". A group of us make the recipe and send back our comments. I had wonderful results with this recipe thanks to it's combination of spices which is perfect at this time of year.
Makes 2 loaves
This recipe is from Bon Appetit magazine
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16oz can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsley chopped walnuts (optional)
Preheat oven to 350 degrees. Butter and flour two 9x5 inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, clove, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes. Transfer to racks to cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks to cool completely.
I found this recipe in a magazine. The clipping is getting a bit worn; we love the muffins so much!
1 2/3 c flour
1 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
½ tsp. allspice
1 c solid pumpkin
¼ c milk
1.3 c shortening
1c firmly packed brown sugar
1 egg
1c blueberries
1 tbls. Flour
Streusel Topping
2 tbls. flour
2 tbls. sugar
¼ tsp. cinnamon
1 tbls. margarine
Combine first six ingredients. Combine pumpkin and milk until blended. Cream shortening and sugar in large mixing bowl. Add egg; beat until mixture is fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into batter. Fill 18 paper-lined muffin tins ¾ full. For Streusel Topping combine flour, sugar and cinnamon. Cut in margarine until mixture is crumbly. Sprinkle over muffins. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean.
Cranberry Zucchini Wedges
1 can (20 ounces) pineapple chunks
3 cups all-purpose flour
1-3/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup tightly packed shredded zucchini
1 cup fresh or frozen cranberries, halved
1/2 cup chopped walnuts
Confectioners' sugar
Drain pineapple, reserving 1/3 cup juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process until smooth. Set aside.
In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. In a bowl, whisk the eggs, oil, vanilla, pineapple mixture; beat into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, dust with confectioners' sugar. Yield: 2 cakes (8 wedges each).
This is a recipe I came up with to enter a Squash contest in Taste of Home magazine. I placed as a runner up!
This was published in TOH years ago, and it remains a family favorite at my house. Its simple and delicious!! Enjoy!!
INGREDIENTS
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup sugar
1/2 cup shortening
1 egg
1/2 teaspoon salt
4 to 4-1/2 cups all-purpose flour, divided
6 tablespoons butter or margarine, melted
DIRECTIONS
In a large mixing bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. beat until smooth. stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. turn onto a lightly floured surface; shape into 1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm. Yield: 1 loaf.
Another local newspaper "Recipe Challenge" recipe. The crumb topping gives these muffins that little something extra.
INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas,mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
TOPPING:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees. Lightly grease 10 muffin cups or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir banana mixture into flour mixture just until moistened. Spoon batter into muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake for 18 to 20 minutes.
1/3 cup shortening(don't use butter - it isn't the same in this recipe)
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1 cup graham flour
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup mashed ripe bananas
1 cup or more of chopped walnuts
Preheat oven to 350 F
In a large bowl cream together the shortening and sugars. Add the eggs and beat well. Sift together the flours, baking soda, salt, baking powder and add to creamed mixture. Stir until mixed. Stir in bananas and walnuts.
Pour into well greased(and lightly floured) pan. Bake for about 50 minutes or until done.
This is the yummiest, most moist cornbread I have ever had. I get requests for it all the time. It's almost like a cake.
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Directions
1 Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2 In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3 In a separate bowl, stir together flour, cornmeal,baking powder and salt. Add flour mixture to corn mixture;stir until smooth. Pour batter into prepared pan.
4 Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Marmalade Bread
This is a great tea bread that stays moist. I love to make it at Christmas for my cookie trays. I found this recipe in an old cookbook from the early 1900"s and have made some modifications.
Ingredients:
3 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 jar (16 ounces) orange marmalade (1 1/2 cups)
1 egg, beaten
3/4 cup orange juice
1/4 cup salad oil
1 cup chopped walnuts
Preparation:
Sift together flour, baking powder, salt, and soda. Reserve 1/4
cup of the marmalade. Combine remaining 1 1/4 cups marmalade, the
beaten egg, orange juice, and oil; add to flour mixture, stirring
just until mixture is moistened.
Stir in chopped nuts.
Turn batter into a greased 9x5x3-inch loaf pan. Bake at 350° for about 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.
Transfer from loaf pan to a baking sheet. Spread reserved
marmalade over top of loaf and return to oven for a minute or
two, until glazed. Cool on cake rack.
4 oz semisweet chocolate
4oz Ibarra Mexican Chocolate, grated with either microplane or regular grater
1/2 cup packed brown sugar
1 TBSP vanilla
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 oz unsalted butter
1 cup sugar
4 eggs
2 cups sour cream
1/3 cup pumpkin
1. Preheat oven to 350F.
2. Combine the chocolate chips and grated Ibarra chocolate in a food processor. Chop medium fine. Add the brown sugar and 1tsp of vanilla. Process until just combined.
3. Combine the flour, baking powder, baking soda, and salt in a bowl.
4. Cream together the butter, sugar and remaining 2 tsp of vanilla until they are smooth and creamy, about 2 minutes. Add in the eggs, on at a time, blending after each addition.
5. Add in a third of the flour mixture with one cup of sour cream. Mix to blend. Repeat with a third mroe of the flour and the last cup of sour cream. Lastly, mix in the remaining thrid of the flour mixture. Mix until you have a smooth batter. Take 1/3 of the batter and put it into a seperate bowl. Add the 1/3 cup of pumpkin and blend together.
6. Grease a loaf pan. Spread one third of the plain batter into the pan(it might be sticky). Drop a couple TBSP of the pumpkin batter. Sprinkle 1/3 of the chocolate mixture. Repeat making 2 more layers using up the reamining ingredients.
7. Bake for 50-55 minutes, or until a wooden pick inserted in center comes out clean. Cool for 20 minutes. Remove from pan.
1 cup firmly packed brown sugar
3/4 cup butter
1/2 cup light corn syrup
1 cup coarsely chopped pecans
3 cups self rising flour
1/4 cup sugar
3/4 cup shortening
1 cup milk
2 teaspoons pure vanilla extract
Preheat the oven to 400 degrees and heavily grease a 13 X 9 inch
pan.
Combine the brown sugar, butter, and corn syrup in a small heavy
pan.
Cook over medium heat until the mixture is melted and smooth,
stirring constantly. Pour the mixture into the prepared pan and
sprinkle with the pecans. In a large bowl whisk together the
flour
and sugar. Cut in the shortening until the mixture resembles
coarsecrumbs.
In a small bowl or measuring cup mix the milk and vanilla
together. Pour over the flour mixture and blend just until the
ingredients are moistened. Over mixing will cause the biscuits to
toughen. Turn dough out onto a floured surface and knead lightly
4
times. Over kneading will also cause the dough to toughen, so
just
knead gently. Pat the dough out to a circle that is about 3/4
inch
thick. Cut out 18 biscuits with a 2 inch cutter. Carefully
arrange
the biscuits over the caramel mixture in the pan. Bake for about
20
minutes, or until golden brown. Remove from the oven and let sit
in
the pan for about 5 minutes. Invert onto a large platter or
bakingsheet. Cut
and serve hot, or serve at room temperature.
Makes 18 biscuits.