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 teaspoonsugar. 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 teasp. baking powder
1/4 teasp. soda
1/2 teasp. 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.