3 cups cornmeal
2 1/2 cups milk
1/2 cup oil
3 eggs, beaten
1 onion, minced
1 cup cream style corn
1 1/2 cup grated cheese
1/4 cup Jalepeno peppers
Preheat oven to 400 degrees. Combine all ingredients, mix well. Pour into greased 9x13" pan. Bake for about 45 minutes.
1 1/2 cups flour
1 1/4 cups oats
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
2/3 cup butter, melted
1/3 cup milk
1 egg, slightly beaten
1/2 cup raisins
Preheat oven to 425 degrees. Combine flour, oats, sugar, baking powder, cream of tartar, and salt. Combine butter, milk and egg and add to the dry ingredients; mix until moistened. Stir in raisins. Shape the dough into a ball and pat it out into an 8" circle. Cut 8 wedges. Place wedges on to a greased baking sheet and bake for 12 to 15 minutes.
1/2 cup brown sugar
2/3 cup lukewarm water
2 packages dry yeast
1 tablespoon salt
2 cups scalded milk
6 1/2 cups unsifted whole wheat flour
2 tablespoons melted shortening
Stir 1 teaspoon of the sugar into the water, add yeast, blend well and let stand 10 minutes. Add remaining sugar and salt to hot milk and also let stand until lukewarm. Stir in softened yeast and add milk mixture and blend. Stir in 3 cups of the flour and add shortening. Add remaining flour and mix well. Turn onto lightly floured board and knead 10 minutes. Place in a clean, greased bowl, cover and allow to rise in a warm place for about 1 hour. Divide dough, round up each portion and let rest 10 minutes. Shape into loaves, place into loaf pans and grease top of dough. Cover and let rise again, about 1 hour.Bake at 400 degrees for 10 minutes, reduce heat to 375 degrees and bake 40 minutes longer. Remove bread from pans and cool on bread rack.
1 cup white flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cold butter
2 cups whole wheat flour
1/4 cup rolled oats
1 1/2 cups buttermilk or yogurt
Milk
Mix white flour, baking powder, baking soda, and salt. With a pastry blender cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats. Add buttermilk or yogurt, stir gently. If mixture is too dry to hold together, add milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky. Turn dough onto a lightly floured surface and knead 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a 7" circle. With a floured knife, cut a large X on top of loaf. Bake in a 375 degree oven until well browned, about 40 minutes. Cool on a wire rack.
2 eggs
1/2 cup sugar
1/2 shortening
2 teaspoons salt
1 1/2 cups scalded milk
2 packages yeast
1/2 cup lukewarm water
7 cups sifted flour
Dissolve yeast in 1/2 cup water with 1/2 teaspoon sugar. Cream together eggs, sugar, shortening, and salt. Add cooled milk and yeast, mix well. Add flour 2 cups at a time. Knead until smooth. Place in a greased bowl, cover and let rise in a warm place. Punch down and let rise again. Form rolls and let rise, and bake at 350 degrees for 15 minutes.
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups warm water
Vegetable oil for frying
Mix dry ingredients. Add water and knead dough until soft. Roll dough 1/4" thick then form rounds 4" in diameter. Fry bread in 2-3" of hot oil until puffed and browned on both sides.
1-3/4 cup sifted flour
2 teaspoon baking powder
1/4 teaspoon soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup sugar
2 eggs, beaten
1 cup mashed ripe bananas (about 2 to 3 bananas)
Sift dry ingredients. Cream together the shortening, sugar, eggs. Add flour alternately with bananas. Turn into well greased bread pan.
Bake at 350 degrees about 1 hour and 10 minutes.
1 cup seedless raisins and 1/2 cup coarsely chopped walnuts or pecans
or
1 cup finely chopped dates
1/4 cup warm water (105 to 115 degrees)
1 envelope dry yeast
1/3 cup old fashioned oats
1/3 cup sugar
3 tablespoons butter, cut into pieces
2 teaspoons grated lemon peel
1 1/2 teaspoons salt
1 1/4 cups milk
2 eggs
2 teaspoons vanilla
About 4 1/2 cups flour
Vegetable oil
Place water in small bowl. Sprinkle yeast over and stir until blended. Let stand about 8 minutes. Combine oats, 1/3 cup sugar, butter, lemon peel, and salt in large bowl. Heat milk until small bubbles form around edge of pan. Pour hot milk over oat mixture and stir until butter melts and sugar dissolves. Cool for about 10 minutes. Add eggs, vanilla and dissolved yeast to oat mixture; stir to blend. Mix in 3 cups of the flour. Beat batter for 100 strokes. Cover bowl with plastic wrap; let batter rest 10 minutes. Mix enough flour into batter, 1/4 cup at a time, to form soft dough. Turn dough out onto floured surface and knead gently until smooth and slightly sticky, adding more flour if very sticky, about 8 minutes. Lightly oil large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with towel and let rise in warm area until doubled in volume, about 1/12 hours. Meanwhile, prepare syrup and filling.
For Maple-Pecan Sticky Buns)
1 cup maple syrup
9 tablespoons butter
1 cup of brown sugar, packed
1/2 cup pecans, coarsely chopped
Butter two 13x9x2" glass baking dishes. Combine maple syrup and butter in medium skillet. Stir over medium heat until butter melts. Remove from heat, add brown sugar. Pour 1/2 of the syrup into prepared dish; tilt to coat bottom of dishes evenly. Sprinkle each with 1/2 of nuts.
For Maple-Pecan Sticky Buns)
3/4 cup pecans
1/2 cup brown sugar, packed
1/2 cup raisins
2 teaspoons cinnamon
Combine all ingredients in processor. Blend until pecans are finely chopped. Transfer to bowl.
For Maple-Pecan Sticky Buns)
3 tablespoons butter, melted
Carefully turn doubled dough out onto floured surface ( do not punch down). Roll dough to flatten slightly. using hands, pull and stretch dough to 12x18" rectangle. Brush dough with all of melted butter. Sprinkle filling evenly over dough, leaving 1/2" plain border on 1 long side. Starting at long side opposite uncovered border, roll up dough jelly roll style, forming log. Pinch seam to seal. Using large knife, score log into 12 equal pieces. Cut log at scores. Arrange 6 pieces in each prepared baking dish. Lightly press down on buns with palm of hand. Cover pans and let rise in warm place. Position rack in center of oven and preheat to 375 degrees. Bake buns uncovered until tops are golden brown and syrup bubbles, about 25 minutes. Remove dishes from oven and turn over onto baking sheet. Cool buns 5 minutes and serve.
Makes 2 dozen
1 package dry yeast
1/4 cup warm water
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoon salt
3 tablespoon sugar
3/4 cups vegetable shortening
Combine yeast and water and let stand 5 minutes.
Add buttermilk and set aside.
In a large bowl, combine buttermilk, flour, baking powder, baking soda, salt and sugar
Add the shortening using a pastry blender until mixture resembles coarse meal.
Add yeast mixture and stir with a fork until moistened.
Turn dough onto a floured board and knead 4 or 5 times.
Roll the dough to 1/2 inch thickness and cut with 2 1/2 inch biscuit cutter.
Arrange on a lightly greased (or non-stick) baking sheet.
Cover and let rise in warm, draft-free place (85 degrees) for about 1 hour.
Bake at 425 ° for 10 minutes.
Preheat oven 375°
1/2 cup butter and shortening mixed together
1/2 cup sugar
3 cups sifted all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 egg, beaten
1 cup dark molasses
1 cup hot water
Cream the butter/shortening and sugar together. Add sifted dry ingredients alternately with the beaten egg, molasses and hot water. Beat all until smooth. Bake in non-stick or greased muffin pans for approximately 20 minutes.
Makes about 12 gingerbread people shapes.
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup shortening
1/4 cup brown sugar, packed firm
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon ginger
3/4 cup light molasses
1 egg, beaten
1/2 teaspoon grated lemon rind
1 teaspoon vinegar
1 teaspoon hot water
Sift the flour. Add soda, salt and spices, then sift three times more. Cream together the sugar and shortening and cream until mixture is fluffy. Add molasses and egg and beat until smooth. Gradually fold the dry, sifted ingredients, then add lemon rind, water and vinegar and blend thoroughly.
Cover the dough and chill for an hour or overnight. On a lightly floured surface, roll out small portions of the chilled dough to 1/4" thickness. Use cardboard patterns to trace your unique shapes into the dough or pre-shaped santa, snowman, etc., cookie cutters. Use a pancake spatula to gently transfer the cookies to the baking sheet or pan.
Bake at 350° for about 20 minutes or until lightly browned and cooked through. Transfer to a cake rack and allow to cool.
Decorate with colored frostings, candies, sugar sprinkles, etc., to make faces, clothing, beards and buttons.
Note: if the cookies are intended for hanging Christmas ornaments, make a small hole in each cookie prior to baking. A plastic drinking straw makes just about the perfect size hole.
Makes 12 buns
1 (13.5 ounce) package of fresh or frozen dinner roll dough
3 tablespoons flour
3/4 teaspoon of hot water
3 tablespoons of softened butter or margarine
Grease a round cake pan, 9 x 1 1/2 ".
Form the dinner roll dough into balls and arrange the balls of dough evenly in the pan.
Cover and let rise in warm, draft free place 2 to 3 hours (or per package directions)
Heat oven to 350 °
Mix the flour, butter and hot water (this is the "frosting" mix).
Place the frosting mixture in pastry decorating bag with a number 4 tip (or you can use small plastic zip lock bag with very small cut off corners for writing).
Create a unique snowflake design onto the center of each ball - about 1 to 1 1/2 " in diameter.
Bake 20 to 25 minutes or until golden brown.
Immediately remove Snowflake rolls from the pan and place decoration side up on a serving dish.
Best served warm.
Makes 3 loaves.
1 15 oz can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups white flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 ground ginger
Preheat oven to 350^deg;. Grease and flour 3 7"x3" loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together flour baking soda, salt, and spices. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when a toothpick inserted in the center comes out clean.
Bake at 350° for 40 minutes or until done.
2 1/2 cups all-purpose flour
1/2 cup real butter
1/2 teaspoon salt
1/2 cup sugar
2 teaspoons sugar
1 cup dark molasses
1 cup boiling water
2 eggs
Spices:
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Mix butter and sugar. Add molasses, boiling water and soda. Stir thoroughly.
Add other ingredients, beat, pour into well-greased square, or non-stick, cake pan.
Bake at 350° for 30 minutes or until done.
1 cup flour 2 cups bran 1 teaspoon salt 1 teaspoon soda 1 1/4 cups milk 1/2 cup molasses 1 egg, well beaten
Mix flour, soda and salt. Blend in bran, milk, molasses and egg.
Pour into well-greased square, or non-stick, muffin tins.
2 cups white flour
3 tablespoons shortening
3/4 teaspoons salt
1/2/teaspoon baking powder
3/4 cup water
Using a fork, mix flour, salt, baking powder and shortening together in a medium bowl, until mixture resembles coarse crumbs.
Place mixture on floured board and kneed a few times to form a smooth dough.
Cover and allow to stand for 30 minutes.
Divide dough into 12 equal portions and roll each out to form 6 to 7 inch circles.
Heat a skillet to medium high and cook each tortilla for about 2 minutes each side or until light brown and slightly puffy.