Author: admin

Ingredients:

1 cup white (or yellow) cornmeal
1/2 tsp. salt
1 tsp. baking powder
1 tsp. sugar
3/4 cup milk dash red pepper chopped green onion tops
1 Tbsp. grated onion whole kernel corn to taste
(optional) finely chopped jalapeiios
(optional)

Instructions:

Sift dry ingredients into bowl. Beat egg, add milk, and add this to cornmeal mixture. Add onion and red pepper and com. Drop them by spoonful into the hot fat a few at a time, and cook for 5-8 minutes or until brown; strain out with a slotted spoon when nicely brown, or remove with tongs. Drain on cloth or paper towels for a few moments. Yields 24 hushpuppies. (Hushpuppies may be cooked in the fat or oil in which the fish or bacon are fried, otherwise they are nothing but corn pones). Should you like a lot of crust, these may be paned flat.

Notes:

Hushpuppies need tasty ingredients added to them to enhance their flavor, otherwise they taste rather bland. Ex. periment with various flavorful ingredients until you find just the right recipe for you. We like them spicy and with lots of flavor.

Servings Yield:

Yields 24 hushpuppies

Ingredients:

1/2 cup butter;., cup sugar
1 tsp. salt
1 package dry yea. st
31/1 cup flour
1⁄2 cup butter melted

Instructions:

Combine milk, butter, sugar and salt; heat till butter melts. Add yeast, stirring until dissolved. Place flour in a large bowl, add milk mixture, and stir till well blended. Cover and let rise 1 hour and 20 minutes. Roll in balls or cut in squares. Dip in butter. Layer in IO” tube pan. Cover and let rise for 45 minutes. Bake at 375° for 35 minutes, or until golden brown.

Notes:

Whenever we have a family get-together, this is one of the most requested items for me to bring. The way it is dipped in butter and layered before baking makes it very special and enjoyable to eat. A favorite of my son’s, Scott Reed.

Servings Yield:

Makes it very special and enjoyable to eat

Ingredients:

2 (1/-1-oz. each.) packages active dry yeast
1 cup (110° to
115°) warm mUk
1/2 cup butter or margarine softened
2 Tbsp. sugar
1 tsp. salt
31/-1to
331-1cups all-purpose flour
1 egg plus
1 egg yolk
4 cups (1 pound) shredded
1-luenster cheese egg white, beaten

Instructions:

In bowl, dissolve yeast in milk. Add butter, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to fonn a soft dough. Tum onto a floured board; 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 l hour. In large bowl beat egg and yolk; stir in cheese. Punch dough down; roll into a 16″ circle. Place in a greased 9″ round cake pan, letting dough drape over the edges. Spoon the cheese mixture intocenter of dough. Gather dough up over filling in 1 1/2″ pleats. Gently squeeze pleats together at top and twist to make a top knot. Allow to rise I 0-15 minutes. Brush loaf with egg white. Bake at 375° for 45-50 minutes. Cool on wire rack for 20 minutes. Serve warm. Yields I loaf.

Notes:

Tbsp. exceptional bread recipe makes a autiful, round golden loaf. It will have a layer of cheese king out of each and every sli. ce, and it is definitely worth the effort to make.

Servings Yield:

Makes a

Ingredients:

1⁄2 cup butter softened
3 Tbsp. horseradish mustard
4 chopped green onions
1 to
2 Tbsp. poppy o: r sesame seeds
1 (16-oz.) French or Italian bread loaf
6 bacon slices, cooked and crumbled
2 (6-oz.) package Swiss cheese slices

Instructions:

Stir together first 4 ingredients until well blended. Slice bread in half lengthwise; spread batter mixture evenly on cut side of bouom half. Sprinkle with bacon; top with cheese. Replace top half of bread loaf; wrap in aluminum foil and bake at 350° for 30-35 minutes or until bread is thoroughly heated. Yields 6-8 servings.

Notes:

One of the best loaves around becau you can buy a ready made loaf and add all the other ingredients and heat Delicious!

Servings Yield:

Yields 6-8 servings

Ingredients:

(Oil
4 Tbsp. poppy seeds
2 Tbsp,. honey
2 tsp. sugar
1/11tsp. salt
1 tsp. lemon juice
1 egg lightly beaten

Instructions:

Insaucepan, combine poppy seeds, honey, sugar andsalt. Stirconstantly and cook over low heat till hot, about 5 minutes. Add lemon jui. ce. Add a little of the hot mixture to beaten egg, continuing to beat egg while adding. Add egg mixture to hot mixture. Place over low heat and cook, stirring constantly, until thick. Cool thoroughly before using on Poppy Seed Swirl Bread.

Notes:

Servings Yield:

Ingredients:

12 bat.-on strips, diced
1 loaf frozen bread dough, thawed
2 T. olive or ngetable oi divided
1 cup mozzarella chftSC, shttdded
1 envelope ranch dnssing mb

Instructions:

Cook bacon in microwave or on stove until partially cook; dr.. un on paper towels. Roll out dough to 1/2″ thickness; brush with I T. oil; cut into I in. pieces; place in large bowl. Add bacon, chse. dressing mix and remaining oil; toss to coat.

Notes:

l have also used this for appetizers on several occasions and it was a true hit. Whether baking it for appetizer of for dinner, multiply the recipe, and make one or two loaves to freeze. Wrapped properly, it will retain its original fresh quality for several weeks. S eggs PlThfi>KIN BREAD 2 (3-oz.) packages cook-and- 1 1/2acups vegetable oil 1 (15-oz.) c. solid-pack pumpkin 2 cups all-purpose flour 2 cups sugar serve vanilla pudding mix 1 tsp. baking soda 1 tsp. ground cinnamon 1/1 tsp. salt In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into five greased 5 X 21/i X 2″ loaf pans. Bake at 325° for 50-55 minutes or until tests done. Cool on wire racks. Yields 5 miniature loaves. If you decide to use two larger 8 X 4 X 2″ loaf pans, bake for 75-80 minutes. I always bake extra loaves of this cake-like bread to wrap and give as holiday gifts every year.

Servings Yield:

Make one or two loaves to freeze

Ingredients:

3-1/2 –
4 cups flour, all-purpose. divided
1/3 cup sugar
1 tsp. salt
1 package dry yeast
1/2?cup water
1/2?cup margarine or butter, softened

Instructions:

Combine 1-1/2i cups flour, sugar, salt and yeast in large bowl; mix thoroughly. Combine milk, water and margarine in saucepan, place over low heat until warm. Gradually add liquid to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasion-ally. Add eggs and I c. flour or enough to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough flour to make stiff batter. Cover; let rise in warm place until double ( I hour). Stir batter down and beat well; spoon into a weU-g1eased 9″ tube pan. Cover; let rise until double. Bake at 325° about 45-50 minutes. Remove from pan and place on wire rack. Serve warm.

Notes:

What a great recipe from a great lady in Alice, Texas. Tbsp. goes a few years back, but is always a staple to any menu. Thanks for this recipe, Kay Erck–1 think of you whenever I make it

Servings Yield:

Make a thick batter

Ingredients:

1 (1 lb.) rrozen bread, thawed
1 (1 lb.) sausag
1 medium onion, dkt-d
1 n1edium grt-en pepper, dkro; cup mushrooms, fresh, chopped (optional)
1 cup chedd. u cbt>eSe, grated
1 egg, aten

Instructions:

Thaw bread and rise. Brown sausage. onion. green pepper and mush-rooms. Drain. Roll bread dough into rectangle. Place on slightly greased cookie shed. Spread 1/2 of sausage mixture down center of loaf. Sprinkle with 1⁄2 cheese. Repeat to form another layer. Brush with beaten egg. 16 servings. Bake 375° for 20 minutes. Serve with pico de gallo, found with the Fajita Recipe.

Notes:

Tbsp. is one of those recipes that wil1 serve enough for me to make at the lake when all our family comes. Great for brunches.

Servings Yield:

Serve with pico de gallo

Ingredients:

3 cups flour, all-purpose
4 tsp. baking powder
1 T. sugar
1 tsp. dried oregano
1/” tsp. salt
1/1 tsp. baking soda
1/2i tsp. garlic powder
1/2 tsp. dried basil
6 T. cold butter or margarine
1 egg

Instructions:

In bowl, combine first eight ingredients. Cut in butter until mixture is crumbly. In a bowl, whisk egg and buttermilk; add to dry ingredients. Tum onto a lightly floured surface; knead 6-8 times. Pat or roll dough into two 6″ circles. Place on greased baking sheet. Score surface with shallow cuts to mark six wedges on each. Topping for Savory Scones 2 medium onion, halved & sliced thin 2 T. butter or margarine 1 T. brown. sugar 1 tsp. dried rosemary, crushed 1/4 tsp. dried thyme Topping: In a skillet, saute onions in butter until tender. Remove from the heat Stir in bmwn sugar, rosemary and thyme. Spread over dough. Bake at 425° for 20-25 minutes or until golden brown. Cut into wedges. Yield: 1 dozen

Notes:

Tbsp. can be served as either an appetizer or a bread with a meaJ. See also my recipe for Cranberry Scones if you want to change this up a little and reaUy make it special.

Servings Yield:

Make it special

Ingredients:

6 oz. reduced-fat cream cheese
1/2ac. sugar
1 T. all-purpose flour
2 egg whites Batter:
1 c. pumpkin
1/4 c. unsweetened applesauce
1 T. canola oil
11/3 cups all-purpose flour
1/2 cups sugar
1 tsp. baking soda h tsp. salt
1⁄2 tsp. ground cinnamon
1⁄2 l$p. ground cloves
11. lc. choppc..-d walnuts

Instructions:

For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts. Divide half of the batter between two 8 X 4 X 2″ loaf pans coated with nons. tick cooking spray. Spread each with filling; top with remaining batter. Bake at 350° for 40-45 minutes or until it tets done. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers. Yields 2 loaves.

Notes:

Servings Yield:

Yields 2 loaves