Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Category: Breads (page 2 of 3)

Old Time Corn Fritters

Print Friendly, PDF & Email

Recipe Source: cooks.com / anonymous submission

Ingredients:

3 eggs, beaten
2 cups crushed corn
2 tbsp. milk
1 tsp. baking powder
1 tbsp. melted butter
1/2 tsp. salt
1/2 tsp. pepper
1 1/4 c. flour, approx
Oil for deep frying

Directions:

Mix together corn, beaten eggs, milk, melted butter, baking powder, salt and pepper, adding just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels.

Serve fritters warm with maple syrup.

Serves 6.

Old Fashioned Johnny Cakes

Print Friendly, PDF & Email

Recipe Source: cooks.com / anonymous submission

Ingredients:

1 egg
2 c. white or yellow cornmeal
1 tsp. salt
1 1/4 to 1 1/2 c. milk

Directions:

Beat 1 egg. Stir in 2 cups white or yellow corn meal, 1 teaspoon salt, 1 1/4 to 1 1/2 cups milk (to make batter thick). Drop spoonfuls of batter onto a well-greased hot griddle and fry to a golden brown on each side. Stir batter occasionally to keep well mixed. Serve hot with butter.

Makes 12 Johnny cakes.

Recipe Background:

Also known as: Johnnycakes, jonnycake, ashcake, battercake, corn cake, cornpone, hoecake, hoe cake, journey cake, mush bread, pone, Shawnee cake, jonakin, and jonikin. These are all regional names for cornmeal flatbread. The name, exact type of batter and cooking method varies from region to region. They may be cooked over the ashes of a campfire, on hot stones, on a griddle, in a cast iron pan, or in the oven.

The original New England Johnnycake was a dry flat bread made with corn meal, salt and water, and baked on hot stones. Native Americans showed the Pilgrims how to cook with corn (maize) and most likely taught them how to make johnnycakes.

The origin of the name is in dispute, possibly a corruption of Shawnee cake (from the Shawnee Indians) or ‘journey cake’ because it was easily prepared by travelers, or possibly based on some long forgotten Indian word by way of ‘jonakin’ or ‘jonikin.’

Also popular in the Atlantic Midland and Southern States in the United States, versions (made with other types of whole meal other than corn) are also found in the West Indies and Australia. Modern version are frequently made with eggs, oil, and baking powder for leavening.

There’s also an old English fairytale involving a foolish Johnny-Cake and a hungry fox.

Bubba’s Beer Bread

Print Friendly, PDF & Email

Recipe Source: Mark / allrecipes.com

Prep/Cooking Time: 1 hour 15 minutes

Ingredients:

3 cups self-rising flour
3 tablespoons white sugar
1 teaspoon onion powder
1 teaspoon dried dill, or to taste
1 teaspoon salt
1 (12 fluid ounce) can beer, room temperature
4 ounces cubed cheddar cheese, or to taste

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.

In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.

Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.

Bacon Cheddar Chive Muffins

Print Friendly, PDF & Email

Recipe Source: Shelley Albeluhn / allrecipes.com

Prep/Cooking Time: 35 minutes

Ingredients:

6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup

Directions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.

In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.

In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.

Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.

Fancy Banana Bread

Print Friendly, PDF & Email

Recipe Source: Culinard

Ingredients:

1 Cup Sugar
1 Cup Mashed Bananas
1/2 Cup Sour Milk
2 Eggs
1/2 tsp Salt
1 tsp Baking Soda
3 Tablespoons Hot Water
3 Tablespoons Melted Shortening
2 1/2 Cups Flour
1/2 tsp Baking Powder
1/2 tsp vanilla
1/2 Cups Crushed Walnuts

Directions:

Preheat oven to 350 degrees. Blend together sugar and banana’s until well blended. Slowly stir in milk and eggs. Mix in salt and baking soda. Add water and shortening. Slowly blend in the flour and baking powder. Finally, mix in vanilla and crushed walnuts. Bake one hour for regular sized loaves, only 30 minutes for miniature loaves or until center is done.

Red Lobster biscuits

Print Friendly, PDF & Email

Recipe Source: recipesrecipe.com

Ingredients:

2 cups Bisquick
2/3 cup milk
3/4 shredded cheddar
2 Tbs melted butter
1/8 tsp garlic powder

Directions:

Heat oven to 450 F. Mix the ingredients to form a soft dough.

Drop by spoonfuls onto an ungreased cookie sheet. Bake 8 – 10 minutes.

Mix butter and garlic powder, brush over warm biscuits – before you remove from the cookie sheet.

The amounts of cheese and garlic can be adjusted to suit your own personal taste.

Orange Chocolate Muffins

Print Friendly, PDF & Email

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 20 Minutes

Ingredients:

2 cups all-purpose flour
4 (1 ounce) squares semisweet chocolate, grated
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons margarine, softened
3/4 cup white sugar
2 eggs
1 tablespoon orange zest
1/4 cup orange juice
1/2 cup buttermilk

Directions:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners.

In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.

In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.

Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.

Cornbread Dressing

Print Friendly, PDF & Email

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

2 large onions, chopped
6-8 c. cornbread, crumbled
6 large biscuits, crumbled
1 cup milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth
salt to taste
pepper to taste

Directions:

Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage, poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together (I do this step the day before). Beat eggs and mix with milk, melted butter and chicken broth. Pour liquid mixture over bread mixture and mix well. Dressing batter should be very moist, almost soupy. Add more chicken broth, as needed to achieve the right consistency. Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.

Mexican Cornbread

Print Friendly, PDF & Email

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

1 lb. lean ground beef
1 small onion, chopped
3 Tablespoons green pepper, chopped
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon catsup
8 oz. cream style corn

Directions:

Saute onion and green pepper in small amount of oil. Add ground beef and brown. Season with chili powder, salt and catsup. Stir in canned corn.

Cornbread: Sift together 3/4 cup cornmeal, 1/4 cup plain flour, 1 teaspoon baking powder and 1 teaspoon salt. Add 1 egg and 1-1/2 cups milk. Mix well.

Pour half of cornbread mixture into a well greased 10 inch iron skillet. Spread meat mixture over this. Add remaining cornbread mixture. Bake in a 400 F. oven until bread is done, about 30-40 minutes. Cut into wedges.

Serves 6-8.

Willie’s Notes:

Serve with a green salad for a complete meal. I like to serve this with sour cream on the side for those that like it.

Southern Dressing

Print Friendly, PDF & Email

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

2 large onions, diced
6-8 c. cornbread, crumbled
6 large biscuits, crumbled
1 c. sweet milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth
salt and pepper to taste

Directions:

Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage, poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together (you can even do this the day before for even better results). Beat eggs and mix with milk, melted butter and chicken broth.

Pour liquid mixture over bread mixture and mix well. Dressing batter should be very moist, almost soupy. Add more chicken broth as needed to achieve the right consistency.

Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.

« Older posts Newer posts »

© 2019 Now We're Cookin'

Theme by Anders NorenUp ↑