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Texas Cornbread

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Texas Cornbread

Posted by Annet222 at recipegoldmine.com

Source: Mary Stringer, East Texas

Mary is from East Texas and cornbread there is just that – made with more meal than flour. Her mother’s recipe is:

1 cup cornmeal
1/2 cup flour
1 scant tablespoon baking soda
1 scant tablespoon salt
2 eggs
3 tablespoons cooking oil
1 cup buttermilk

Mix together dry ingredients with liquids and bake at 400 degrees F in an iron skillet that you have put some cooking oil in and heated very hot in the oven. Bake until the center is cooked…don’t have the actual time…but this is great…a little different than the traditional restaurant variety.

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Carrabba’s Italian Grill Bread Dip Mix

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Carrabba’s Italian Grill Bread Dip Mix

1 tablespoon crushed red pepper
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt

Grind together

To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture.

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Apple Cinnamon Chop Bread

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————————BARBARA WINEMILLER (HDJF80A———————— 1 Loaf frozen sweet bread

-dough 1/2 c Sugar

1/2 ts Cinnamon

3 lg Golden Delicious Apples

-peel, core, slice Thaw dough at room temperature for 2 hours on a cutting board lightly sprayed with vegetable oil, or until thawed. Pat into a 10 inch circle on cutting board. Cover with a cloth and let rise for about 1 hour, or in an air-conditioned house for 2 hours, or until doubled in bulk. Dough may be thawed overnight in fridge in a bowl lightly coated with veg oil spray. Pat into a 10″ circle and continue with recipe. Toss apples with sugar and cinnamon and let stand 30 minutes. When dough has risen remove apple mixture from bowl with a slotted spoon, leaving juices. Pile onto dough. Draw dough up around apples. With a large, sharp knife, slice bundle about 5 or 6 times across, then 5 or 6 times in the other direction. With knife,

gently mix by lifting dough and apples from bottom and piling on top. The dough pieces should be about 2 inches square. With a spatula, gently mound mixture on a lightly greased baking sheet, reshaping into a circle and making sure most of the filling touches the dough. Bake at 350~ for 30 minutes, or until puffy and brown. Remove from oven and let stand 10 minutes before removing from baking sheet. To reheat, bake at 350~ for 5 to 10 minutes, or until heated through.

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Italian Easter Bread

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Italian Easter Bread

Posted by CookinMom at recipegoldmine.com 3/29/02 6:43:34 am

Source: Recipe by Marguerita V. Glaser – from Pittsburgh Post-Gazette Thursday, April 20, 2000

3 packages dry yeast
1 cup warm water
6 large eggs, beaten
1 1/2 cups granulated sugar
2 tablespoons lemon extract
2 tablespoons orange extract
1/2 teaspoon anise oil or 1/2 bottle anise extract
1 cup scalded milk
1/2 pound (2 sticks) melted margarine (do not use a spread)
10 cups all-purpose flour
1 egg yolk, for glaze

Dissolve yeast in warm water.

Melt margarine let cool for about 5 minutes.

Beat 6 eggs until lemon&nbsp colored and thick, then add sugar. Add remaining ingredients, including margarine. Add yeast mixture and about 5 cups flour. Add remaining flour gradually to make a soft dough (dough shouldn’t be sticky). Knead until smooth.

Place in a greased bowl, cover and let rise until doubled in size, about 1 hour. Punch down raise a second time, until doubled. Divide dough into 6 pieces. Mold dough into desired shapes.

Bake at 350 degrees F until golden brown. Slightly beat 1 egg yolk with 1 tablespoon of water brush hot loaves with the egg mixture.

NOTE: We cut kneading time in half by using an electric mixer with a bread hook. And we also cut the recipe in half with no trouble.

Servings: 4

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Gingerbread Bears

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1 Cup Butter,or margarine — softened

2/3 Cup Brown Sugar,light — packed

1/2 Cup Molasses,light

1 Egg,large

3 1/2 Cups Flour,All-Purpose

1 Teaspoon Salt

1 Teaspoon Baking Powder

Spices*

*Use 1 teaspoon of each spice: ground ginger, ground allspice, ground cinnamon and ground cloves. 1-In a large bowl, at low speed, beat butter, brown sugar and molasses until light and fluffy. Add egg and remaining ingredients. Beat at low speed until well mixed, constantly scraping bowl with rubber spatula. Shape dough into a ball, wrap tightly with plastic wrap adn chill 3-4 hours. 2-Lightly grease 2 large cookie sheets, turn oven to 350. On lightly floured surface using a floured rolling pin, roll 1/2 of dough 1/4-inch thick. Keep other half refrigerated. With a 3-inch cookie cutter, cat as many cookies as you can reserve trimmings. With pancake turner, carefully place cookies on cookie sheets. Bake for 12 minutes or until edges are light brown. Remove to wire racks to cool. Repeat with other half of dough and trimmings. 3-Prepare FROSTING: In a large bowl using mixer at low speed beat 5 cups powdered sugar, 1/2 teaspoon cream of tartar, and 4 egg whites just until mixed. Turn speed to high and beat until stiff. Divide dough into small bowls and tint each with food coloring of your choice. If necessary, add a little water for spreading ease. Keep all bowls covered with plastic wrap to prevent drying out. 4-Decorate cookies: place cookies on waxed paper lined cookie sheets. With small and medium artist’s brushes, paint the cookies. Allow cookies to dry completely, about 2 hours. Store in tightly covered containers. First Place winner, Sarah Cristal,age 13, Spring Valley Ca at the Del Mar county fair 1993. Jo Anne Merrill

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Gingerbread Bars With Lemon Cream Cheese Icing

Gingerbread Bars with Lemon Cream Cheese Icing

Makes 27 bar cookies.

3/4 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup molasses
3 tablespoons water

Lemon Cream Cheese Icing
8 ounces cream cheese, softened
1/2 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon pure lemon extract

Line a 13 x 9 x 2-inch baking pan with foil. Spray foil with nonstick cooking spray. Preheat oven to 350 degrees F.

Cream butter in large mixer bowl. Beat in 3/4 cup sugar, egg, ginger, and cinnamon.

Combine flour, baking soda and salt in a small bowl. Add to butter mixture and mix well. Stir in molasses and water mix until just blended. Spread in prepared pan.

Beat cream cheese in a large mixer bowl until smooth. Stir in confectioners’ sugar, lemon juice and lemon extract beat until smooth. Using 1/2 cup icing, spoon dollops (about 1 teaspoon each) over batter in pan. With a knife, swirl icing through ginger base with 3 to 4 large strokes in each direction to marbleize. Refrigerate remaining icing.

Bake 28-30 minutes or until batter begins to pull away from edges. Cool completely. Spread icing over bars. Cut using a sharp knife. Store in refrigerator.

Calories: 131, Fat: 7 g, Cholesterol: 28 mg, Sodium: 117 mg, Carbohydrates: 16 g, Fiber: 0 g, Protein: 1 g

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Hardy Oatmeal Bread

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6 cups all-purpose flour — unbleached

1/2 cup whole wheat flour — stone-ground

2 tablespoons brown sugar

2 tablespoons butter

2 tablespoons yeast

1 tablespoon salt

2 cups oatmeal

2 cups hot water

2/3 cup warm water

Pour 2 cups hot water over oatmeal. Set aside. Mix brown sugar into 2/3 cup warm water and add yeast to proof. When yeast has foamed &amp frothed to about twice the original volume, add to oatmeal mixture. Add remaining ingredients. Knead well. Let rise until doubled. Punch down shape into loaves and let rise again. Bake at 350 degrees F for 30 minutes. Makes 2-3 loaves.

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Teddy Bear Bread

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1/2 c Milk

3 tb Sugar

2 ts Salt

3 tb Margarine

1 pk Active Dry Yeast

1 1/2 c Warm water

7 c Flour

1 Egg

Raisins

Scald 1/2 cup milk stir in 3 tb sugar, 2 ts salt and 3 tb margarine. Cool to lukewarm.

Dissolve 1 package Active dry Yeast in 1 1/2 cups warm water. Add milk mixture and 3 cups unsifted flour beat until smooth. Stir in enough more flour (3 1/2-4 cups) to make a stiff dough. Onto floured board knead 8-10 minutes. Place in greased bowl, grease top and

cover. Let rise until doubled, about 1 hour. Punch down. Divide in 4 equal parts. Cut one piece in half and one piece in 14 pieces. Shape into balls. Put large balls on greased baking sheets, for bodies. Place medium balls above for heads.Flatten slightly. Pinch seams. Attach small balls for paws, noses and ears. Cover. Let rise until doubled, about 1 hour. Make indentations in ears. Place raisins for eyes and belly buttons. Mix 1 egg and 1 tb water, brush on bears. Bake at 400, 25-30 minutes. Cool

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Cornbread And Bacon Stuffed Pork Chops

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Cornbread and Bacon Stuffed Pork Chops

6 pork rib or loin chops, 1 to 1 1/4 inches
&nbsp&nbsp&nbsp thick (about 4 pounds)
4 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 (1/2 cup) small green bell pepper, chopped
1 cup cornbread stuffing crumbs
1/2 cup water
1/2 cup shredded Cheddar cheese (2 ounces)
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper

Preheat oven to 350 degrees F.

Make a pocket in each pork chop by cutting into side of chop toward the bone. Cook bacon in a 12-inch skillet over medium heat stirring occasionally until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally until vegetables are crisp-tender. Remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.

Sprinkle both sides of pork with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup cornbread mixture. Cook pork in same skillet over medium heat, turning once until brown. Place pork in ungreased 13 x 9 x 2-inch pan. Cover tightly with aluminum foil. Bake 45 minutes.

Uncover and bake about 15 minutes longer or until pork is slightly pink when cut near bone.

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Cardamom Easter Bread

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Cardamom Easter Bread

1 uncooked egg in shell, tinted red
1 package dry yeast
1/4 cup warm water (105 to 115 degrees F)
1/4 cup (1/2 stick) butter (room temperature)
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 cup hot milk
2 teaspoons ground cardamom
About 3 1/2 cups all-purpose flour
1 egg (room temperature)

Glaze
1/4 cup milk
Sprinkle of sugar

Baking Sheet
One baking sheet, greased or Teflon.

Preparation
Color the egg with regular Easter egg dye (don’t use ordinary food coloring that may run off the egg and discolor the loaf).

In a small bowl or cup, dissolve yeast in water. Whip with a metal whisk or fork to hasten the action.

In a large mixing bowl, put sugar, butter and salt. Pour milk over it. Stir until butter is soft and milk has cooled to lukewarm. Add cardamom. Blend in 1 cup flour with 25 strong strokes with a wooden spoon. Stir in the egg (not the colored one) and yeast. Add remaining flour, a half cup at a time, first with the spoon and then by hand, until a rough ball is formed and the dough pulls away from the sides of the bowl.

Kneading
Turn the ball of dough onto a floured work surface, a countertop or bread board, and knead with a rhythmic push-turn-fold motion. (If dough hook on the mixer is used, knead for 6 minutes.) The dough will be well kneaded when it is smooth, elastic and no longer sticky.

First Rising
Place the ball of dough in a greased bowl cover tightly with plastic wrap and put in a warm draft-free place (80 to 85 degrees F) until it has doubled in bulk, about 1 1/4 hours.

Second Rising
Turn back the plastic wrap, punch down the dough and replace the cover let rise until almost doubled again (about 1 hour).

Shaping
Turn the dough out on a lightly floured work surface, knead for 60 seconds or until the bubbles have been forced out of the risen dough. Divide the dough into three equal parts. Cover them with a towel or wax paper and let them rest for about 10 minutes.

Roll each part under the heel of the hands to form a strand about 16-inches long, with slightly tapered ends. Line them up parallel on the greased baking sheet and braid them loosely without stretching. Begin in the middle and work toward either end. Pinch the strands together at the ends. Carefully fashion a nest for the tinted egg under the strands in the middle of the loaf. (It is important that the egg be tucked deep under the braids so it will not be pushed out when the dough rises.)

Third Rising
Cover the braid with wax paper and return to the warm place until it has almost doubled in size (about 45 minutes).

Baking
Preheat oven to 375 degrees F. Brush the loaf with milk and sprinkle with sugar. Place in the oven for about 40 minutes. When the loaf is golden brown and tapping the bottom crust yields a hard, hollow sound, the bread is baked. If not, return to the oven for an additional 10 minutes. Midway in the bake period, shift the loaf turn it halfway around so it is exposed equally to temperature variations in the oven.

Remove bread from the oven. A braided bread while hot from the oven is fragile, so handle it carefully when removing to a metal cooling rack. It can be sliced while still warm or served cold or toasted. Remove the egg before that part of the bread is sliced.