Cornpone or Corn Muffins

From: The Cracker Kitchen by Janis Owens (641.597 OWE) pg. 79
1 ½ cups plain cornmeal
½ cup self-rising flour
1 tsp baking powder
Pinch of salt
1 ½ cups buttermilk
2 Tbsp bacon drippings or (for the health conscious) canola oil
1. Preheat the oven to 350 degrees
2. Combine the dry ingredients in a large bowl, then add the buttermilk and fat, just like for basic cornbread. Beat well.
3. Pour into either a greased cornpone baker or into a greased muffin pan (mini or regular size).
4. Bake until brown, 12 to 15 minutes for regular muffins or a little less for the pones. Most pone pans only make 10 pones at a time, so prepare yourself to make two or three batches (and careful with that pan for it will burn you).
5. Makes 1 dozen muffins.

Cornbread

From: Martha Stewart’s Baking Handbook (641.815 STE) pg. 51-52
Makes one 8 inch square. Sautéed corn moistens this cornbread, but you can omit it if you are using the bread in a traditional stuffing. For a spicy variation, add two medium jalapenos, seeded and finely chopped, to the corn before sautéing.
1/3 cup vegetable shortening, plus more for the pan
1 Tbsp unsalted butter
1 cup corn kennels, fresh or frozen
1 cup all-purpose flour
1/3 cup sugar
2 tsp baking powder
¾ tsp salt
1 cup stone-ground yellow cornmeal
1 cup milk
1 large egg, lightly beaten
Preheat the oven to 425 degrees. Coat an 8 inch square baking pan with vegetable shortening; set aside. Melt butter in a medium sauté pan over medium-high heat; add corn. Cook, stirring occasionally, until corn has softened and some of the kernels have begun to turn light golden brown, about 5 minutes,. Remove from heat, and set aside to cool slightly. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in the cornmeal. Using a pastry blender, cut shortening into mixture until it resembles coarse meal. Add milk, egg, and reserved corn; stir to combine. Do not over mix. Transfer batter to the prepared pan, and bake until the top begins to turn golden and a cake tester inserted in the center comes out clean, 18-20 minutes. Transfer to a wire rack to cool completely. Cornbread is best served the day it is baked, but it can be kept at room temperature, wrapped well in plastic, for up to 1 day.

Cloud Nine Biscuits

2 cups unbleached flour
1 tsp salt
2 Tbsp of organic raw sugar
2 Tbsp of baking powder
2 Tbsp vegetable shortening (no transfat or real
butter)
1 egg organic
2/3 cup buttermilk
Combine dry ingredients.
Fold in shortening.
Beat egg in 2/3 cup of buttermilk than add to the main ingredients. Mix lightly and roll out gently and cut into biscuits. Bake on baking stone or cookie sheet at 400 degrees for 15-18 minutes. Makes 8 large biscuits.

Banana Bread

5 cups flour
7 tsp baking powder
6 Tbsp vegetable oil
2 eggs
5-6 mashed very ripe bananas
2 cups sugar
2 tsp salt
1 ½ cup milk
1 ½ cup nuts
Use mixture in 2 loaf pans.
Bake at 350° for 60 – 70 minutes

Cornbread

1 C each flour, corn meal, and sugar
4 tsp baking powder
1 C milk
1 egg
1/3 C cooking oil
Mix altogether and pour in greased cake pan. Bake at 400 for 18-22 min

Cheese Muffins

1 ¾ cup flour
1/3 cup sugar
2 tsp baking powder
¼ tsp salt
1 egg
¾ cup milk
¼ cup oil
½ cup cheese
Mix dry ingredients. Add wet ingredients all at once.
Bake for 20 minutes at 400 degrees
Makes 1 dozen muffins

Irish Soda Bread (No eggs)

3 tsp baking soda
1 tsp salt
½ tsp baking soda
1½ - 2 cups raisins
1 tbs caraway seeds
4 tbs sugar
¼ cup canola oil
Preheat oven to 350Mix: flour with sifted baking powder, salt, baking soda
Add: raisins & caraway seeds
Mix in: butter, milk and oil
Dump onto a floured board, dust with a little more flour
Form into a ball (If too loose, add a little more flour) CUT IN HALF to make two loves
Form into a loaf, place onto a pie pan, score an "X" on the top and bake 50 minutes.

Great Grandma Platt's Thanksgiving Rolls

Mix together 2 Cups luke warm water, 1/2 C sugar, 1 1/2 t salt
Add 1 packet yeast, still to dissolve
Add 1 egg, 1/4 soft shortening, mix
Add 6-7 1/2 C flour
Knead, cover with wet cloth. Let rise 1 hour
Punch down, form into rolls. Let rise 1 hour
Bake 400 degrees for 10-15 minutes

Chocolate Chip Pumpkin Muffins

1 1/2 cup sugar
1/2 cup vegetable oil
4 eggs
1 (15 oz.) can pumpkin
1/2 cup water
3 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 11.5 oz. package of milk chocolate chips
1. Preheat oven to 400 degrees. In a large bowl, mix sugar, vegetable oil, and eggs. Add pumpkin and water.
2. In a medium bowl combine dry ingredients.
3. Pour flour mixture into pumpkin mixture and stir until well blended. Stir in chocolate chips.
4. Fill muffin cups 2/3 full. Bake for 15 minutes or until just done. Do not overcook. They are best moist.
Makes 2 doz.

Sister Suzie's Pizza Dough

1 cup water
1 Tablespoon Butter
1 teaspoon salt
2 Tablespoon Sugar
2 3/4 cup Flour
1 Tablespoon Yeast
Place ingredients in order in bread machine. Use dough cycle. When dough is ready, roll out on pizza stone and
let rise for 15 minutes. Place sauce & toppings on dough and bake at 400°F for 15-18 minutes or until dough is
golden and cheese is bubbly.
We like to spread a tablespoon of olive oil on the stone and sprinkle corn meal over it then roll out the dough.
Some of our favorite topping include: ham, pineapple, olives, (lots of cheese) and candy sprinkles!

Carla's French Bread

1 lg. loaf French bread, cut lengthwise

Mix and spread over both halves:
1 cube butter, softened
1 can (4 oz.) chopped green chiles
1/2 tsp. garlic or onion powder

Mix and spread over top:
2 cups grated sharp cheese
1/2 cup Miracle Whip, (not light)

Sprinkle with fresh grated Parmesan cheese. Wrap in foil and heat in oven to melt. Can place under broiler to slightly crisp just before serving.