by Marsha | Aug 17, 2014 | Breads |
Mexican Cornbread is my family’s favorite. This quick and easy bread is really delicious and goes well with most dishes. The leftovers disappear quickly, too. The pan preparation is the same as regular cornbread. Its important to use a well-seasoned cast iron skillet. There are a couple of different ways that I prepare my skillet and which one I choose depends on how busy I am that day. 1. On an average day when things aren’t quite as hectic, I preheat my pan. Place it in a 400 degree F oven for 10 to 15 minutes while I prepare the cornbread mixture. Timing is everything with this method. You want the skillet hot when you are finished mixing the ingredients. Bring the skillet out of the oven and take a heaping tablespoon of shortening and move it around the sides of the skillet. It will melt and run down to the bottom of the pan. This gets the sides and the bottom well oiled for baking. Once the pan has been greased, add a teaspoon or two of dry cornmeal – that’s right, just cornmeal. This gives the outside of your bread a little crunch. Next you immediately dump in your cornbread mixture before the pan cools and return it to the oven. 2. On a hectic day I grab some shortening with a paper towel or just with my hand and give the unheated skillet a good smear. With this method you have to be generous with the grease like this. Note: If you don’t have a cast iron skillet, you can make this bread in a 9...
by Marsha | Jan 7, 2013 | Breads, Holidays |
Nothing quite says “Holidays” like some fresh hot pumpkin bread. This bread is moist and flavorful. I have taken it to several functions and get asked for the recipe every time! The best part is it makes 2 loaves so you can take one with you and leave one at home for later. They make great gifts, just purchase new loaf pans and make the pan part of the gift. You can also make them ahead of time and freeze until ready to eat. Just thaw in the refrigerator the day before. 1 (15 oz.) can of pumpkin Puree – not pie filling 4 eggs 1/2 cup vegetable or canola oil 1/2 unsweetened apple sauce 2 teaspoons orange zest 1/2 cup freshly squeezed orange juice 2 cups sugar 3 1/2 cups plain all purpose flour 1 1/2 teaspoon salt 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground ginger Directions: In a mixing bowl, combine pumpkin, eggs, oil, applesauce, orange zest, orange juice, and sugar. Mix until combined. In a separate large bowl, combine dry ingredients, flour , baking soda, salt, cinnamon, nutmeg, pumpkin pie spice, and ground ginger. Stir dry ingredients with a whisk until thoroughly combined. With the mixer on lowest setting, slowly add dry ingredients to pumpkin mixture until just combined. Scrape down the sides and bottom of bowl and mix for 30 more seconds. Pour into 2 loaf pans that have been greased and lightly dusted with flour. I also added a light dusting of sugar but this is optional. Bake in 350...
by Marsha | Mar 27, 2011 | Breads, Desserts, Holidays, Vegetarian Recipes |
This bread is so good! It has a nice blend of spices along with chunks of apple and ginger that makes this bread something special. It smells so good cooking and fills the house with a wonderful aroma. My family loved it! 3 2/3 cup bread flour 2 teaspoons baking soda 1 teaspoons baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 4 eggs 2 cups cooked sweet potato – mashed 1 cup apple -peel and chopped 1/3 cup canola oil 1 cup buttermilk 1/2 cup unsweetened applesauce 1/2 cup chopped candied ginger Preheat oven to 350 degrees F. Grease and flour 2 loaf pans(9x5x3 inch), set aside. Stir together dry ingredients, flour, soda, baking powder, cinnamon, nutmeg, and ground ginger with a wire whisk until well mixed; set aside. In a mixer bowl, beat eggs, sweet potato, buttermilk, applesauce and canola oil until blended. Blend in flour mixture until just mixed. (do not over beat). Fold in apples and candied ginger. Divide batter evenly between loaf pans and bake for 45-50 minutes, or until toothpick inserted in center comes out clean. Let cool in pan for 5 minutes before removing to wire rack to cool...
by Marsha | Aug 1, 2010 | Breads, Breakfast / Brunch |
I modified this recipe from one that I found online to suit my family’s tastes. You can add nuts, raisins, or fruit to this if you like, but these muffins are very moist without anything added. They are delicious with homemade jams on top or plain. 2 cups toasted whole grain oat cereal, crushed about 1 cup crushed, (like Cheerios) The food processor makes fast work of the cereal or put cereal in a zip top bag and crush with rolling pin. 3/4 cup whole wheat flour 3/4 cup flour 1/2 cup firmly packed brown sugar 1 1/2 teaspoon cinnamon 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 cup ground flaxseed 1 cup applesauce 1/3 cup skim milk (I use light soymilk) 3 tbsp. vegetable oil 1 egg or (one egg white if you are watching your cholesterol) Heat oven to 400 degrees. Grease bottom of muffin pan or use papers. Mix dry ingredients in medium bowl. Stir in remaining ingredients just until moistened. Bake until golden brown, 18 to 22 minutes. 12 muffins. Heat oven to 400 degrees. Grease bottom of muffin pan or use papers. Mix dry ingredients in medium bowl. Stir in remaining ingredients just until just moistened. (do not over mix). Bake until golden brown, 18 to 22 minutes. Yields 12 muffins. ~Ruth Anne...
by Marsha | Aug 4, 2009 | Breads, Holidays, Parties, Vegetarian Recipes |
These toasties are wonderful whether you are having a party or just a craving! They are quick and simple to make and you can refrigerate and reheat leftovers…if there are any. 4 whole wheat hoagie or 1 baguette 2 Tablespoons butter 1/2 cup chopped onion 1/2 cup chopped green or red bell pepper 1/2 cup grated zucchini squash 1/2 teaspoon salt 1/2 teaspoon garlic powder 1 box chopped frozen spinach (thawed and squeezed dry) 8 oz low fat cream cheese (softened) Cut hoagie buns in half length wise and toast in a 375 degree oven for 5-8 minutes. Remove from oven and set aside. In a skillet, melt butter and add onion, bell pepper, zucchini, salt and garlic powder. Saute over medium heat until vegetables are done. Add spinach and cook another minute, just till spinach is heated through. Cool. In a mixing bowl, beat cream cheese until for 30 seconds, add spinach mixture and mix until just combined. Spread spinach mixture over bread, top with cheese and bake in 350 degree oven until heated and cheese is melted. Cut into slices if desired and serve warm. ~Marsha...
by Marsha | Jul 12, 2009 | Breads, Breakfast / Brunch, Side Dishes |
These pancakes have great flavor. My husband raved about them and has made me promise to make them again soon. They go great as a side dish with any meal, not just breakfast. You can use them like bread and make sandwiches out of them. 1 egg 2 Tablespoons butter (melted) 1 1/2 cups milk 2 cups self-rising flour 1 cup sour cream (i used the lite sour cream) 2 Tablespoons dried chives Cooking spray In a medium mixing bowl, beat egg lightly. Mix in melted butter and milk. Stir in sour cream and whisk until smooth. Stir in flour and chive and stir until just combined. Spray frying pan and preheat. Spoon batter into pan and brown until you see bubbles on top, turn over and brown the other side. Serve immediately. ~Marsha...
