SOUTHERN BUTTERMILK CORNBREAD

1 tablespoon vegetable oil
2 1/2 cups white cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup low-fat milk
2 large eggs
2 to 3 tablespoons melted butter

Preheat oven to 400°.Add about 1 tablespoon of vegetable oil to a
10-inch seasoned iron skillet; place in oven.

In a mixing bowl, combine the meal, flour, salt, baking powder and soda.
In another bowl, whisk buttermilk and milk with eggs and melted butter.

Gradually fold milk mixture into dry ingredients, folding and mixing
just until all dry ingredients are moist.

Using oven mitts or potholders, carefully remove the hot skillet from
the oven; swirl slightly so oil coats sides of pan. Pour batter into the
skillet then return to oven. Reduce heat to 350°. Bake cornbread for 35
to 45 minutes, until it pulls away from sides of pan and is lightly
browned.

Cut into squares or wedges.

MOIST DELICIOUS BANANA BREAD

1 1/4 c. flour
1 c. Sugar (you can use half Splenda if you like)
1/2 tsp. salt
1 tsp. soda
1/2 c. shortening
2 bananas or 1 c. puree
2 eggs, well beaten
1 cup chopped nuts

Mix dry ingredients. Puree bananas, sugar, and shortening in your mixer
on medium/high. Add flour mixture and mix until combined. Add the
chopped nuts if you are using them and continue to beat on medium/high
until creamy and fluffy. Bake in greased loaf pan at 350 degrees for 40
to 45 minutes or until done.

Herb Bread

1-pkg (1/4-oz) active dry yeast
1-cup warm water
3-tbs sugar
2-tbs butter or stick margin, melted
1-tbs dried parsley flakes
1-1/2-tsp dried basil
½-tsp each dried oregano and thyme
¼-tsp garlic powder
2-1/2 to 3-cups flour

In a large mixing owl, dissolve yeast in water. STIR in the sugar,
butter, parsley, basil, oregano, thyme, garlic powder, and 1-cup of the
flour. Beat until smooth. STIR in enough remaining flour to form a
soft dough. Turn onto a lightly foured surface; knead until smooth and
elastic, about 5-6 minutes. Place in a bowl coated with nonstick
cooking spray, turning once to coat top. Cover and let rise in a warm
place until doubled, about 1-hour.

Punch dough down; turn onto a lightly floured surface. Shape into a
loaf. Place in a loaf pancreas coated with nonstick cooking spray.
Cover and let rise in a warm place until doubled, about 30-minutes.
Bake at 375-degrees for 30-35 minutes or until golden brown. Remove
from pan to a wire rack to cool.

YIELD: 1-loaf

Plain Basic Muffins

• 1/4 cup oil
• 1 medium egg
• 1 cup milk
• 1/4 to 1/2 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder (3 teaspoons)
• 2 cups flour

In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very
well with a fork or wire whisk. Measure in the baking powder and flour.
Mix again until all of the dough particles are moistened. Do not over
mix. The whole thing should take about 20 to 30 strokes. Spoon the
batter into a dozen well oiled muffin cups. Bake at 400° for about 20
minutes. Remove from the oven and cool slightly before removing from
the pan.

I will list several easy variations now, and you can go from here in any
direction you like.

Cereal Muffins:
After preparing the above recipe using 1/4-cup of sugar, add 1-cup of
cooked cereal. You may add oatmeal, or grits, or rice, or farina, or
whatever you have left over. This makes about 18 muffins. Rice is my
favorite.

Whole Wheat Muffins:
Use half or all whole wheat flour instead of the white flour called for.
Use 1/3-cup brown sugar for the sweetener.

Rye Muffins:
Replace 1/2-cup of white flour with Rye flour. Add 1-teaspoon caraway
seeds to the batter. Use 1/4-cup of brown sugar for the sweetener.

Cornmeal Muffins:
Replace 1-cup of white flour with cornmeal. Use 1/3-cup of white sugar
for the sweetener.

Cinnamon Raisin Muffins:
Add 1/2-cup of raisins and 1-1/2 teaspoons cinnamon to the batter. Use
1/2-cup of white sugar for the sweetener.

Cheese Muffins:
These are a favorite at my house. Add 1/2 to 1-cup of shredded cheese
to the batter after mixing in the flour. If you are using grated
Parmesan, only add 1/3-cup of it. For the sweetener only use
2-tablespoons of sugar.

Breakfast Meat Muffins:
First off only use 2-tablespoons of sugar for the sweetener. Next you
will need 1/2 to 3/4-cup of finely chopped cooked ham, or 6 slices of
cooked, crumbled bacon, or 1/2-cup finely chopped cooked sausage. Stir
the meat into the muffin batter after adding the flour. If you like you
may also add 1/2-cup of shredded cheese.

Corn Muffins:
This is an old southern favorite. Add a cup of well drained cooked corn
to the muffin batter after adding the flour. Use 1/4 cup white sugar
for the sweetener. These are good with fried chicken.

Zucchini Bread

1 egg
2 egg whites
1/2 cup applesauce
1/2 cup vegetable oil
1 cup sugar
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups shredded zucchini
1 cup raisins

1. Preheat the oven to 350°F. Coat a 9" x 5" loaf pan with nonstick
cooking spray.

2. In a large bowl, with an electric beater on medium speed, beat the
whole egg and egg whites until fluffy. Add the applesauce, oil, sugar,
and vanilla. Continue beating for 2 to 3 minutes, or until well blended.

3. In a medium bowl, combine the flour, baking soda, baking powder,
cinnamon, and salt. Gradually add the flour mixture to the egg mixture
and beat just until blended. With a spoon, stir in the zucchini and
raisins.

4. Pour the mixture into the loaf pan and bake for 75 to 80 minutes, or
until a wooden toothpick inserted in the center comes out clean. Remove
from the pan and cool on a wire rack.

Amish Onion Cake

3-4 medium onions, chopped
2-cups cold butter or margarine, divided
1-tbs poppy seeds
1-1/2 tsp salt
1-1/2 tsp paprika
1-tsp coarsely ground pepper
4-cups all-purpose flour
½-cup cornstarch
1-tbs baking powder
1-tbs sugar
1-tbs brown sugar
5-eggs
¾-cup milk
¾-cup sour cream

In a large skillet, cook onions in ½-cup of the butter over low heat for
10-minutes. STIR in the poppy seeds, salt, paprika, and pepper. Cook
until golden brown, stirring occasionally. Remove from the heat and set
aside. In a bowl, combine the flour, cornstarch, baking powder, and
sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs.

Melt the remaining butter. In a bowl, whisk the eggs, milk, sour cream,
and melted butter. Make a well in the dry ingredients and stir in the
egg mixture just until moistened. Spread into a greased 10-inch
springform pancreas. Spoon onion mixture over the dough. Place
pancreas on a baking sheet and bake at 350-degrees for 35-40 minutes or
until a toothpick inserted near the center comes out clean. Serve warm
with butter.

YIELD: 10-12 servings

World’s Best Dinner Rolls

INGREDIENTS:

• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

DIRECTIONS:

1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast
in the pan of the bread machine in the order recommended by the
manufacturer. Select Dough/Knead and First Rise Cycle; press Start.

2. When cycle finishes, turn dough out onto a lightly floured surface.
Divide dough in half. Roll each half into a 12 inch circle, spread 1/4
cup softened butter over entire round. Cut each circle into 8 wedges.
Roll wedges starting at wide end; roll gently but tightly. Place point
side down on ungreased cookie sheet. Cover with clean kitchen towel and
put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400
degrees F (200 degrees C).

3. Bake in preheated oven for 10 to 15 minutes, until golden.

Note: This bread dough is also great for cinnamon rolls, coffee cakes,
sweet rolls, etc…

ahem. now how about a bread recipe for my bread-maker?

i don't have a bread machine ..can i make the dinner rolls
without one?

of course, just kneed them and rise them as you would normally do your
bread dough, then bake away!

I just use a bread machine to kneed my dough but I bake the loaves in
the oven, they taste better that way

To LuLu:

Most bread recipes can be done in a bread machine....just add the
ingredients wet on bottom to dry on top with the flour and then the
yeast being the last ingredients to go in. Then select your setting and
go! (if the recipe yeilds 2 loaves then half your recipe)

I'll post some bread machine recipes later today when I get off work,
between shifts

Here is a great site for bread machine recipes, Lulu

http://www.bread-maker.net/Bread-maker/Bread-maker-recipes-list.htm

Beer Bread

Ingredients for one 9 x 5 loaf:
1/4 cup water
2/3 cup beer
4 tsp oil
1 tsp lemon juice
1 tsp salt
2 tbsp sugar
2 cups bread flour
1 1/2 tsp active dry yeast

Directions:
Place all ingredients in your machine's fully assembled pan in the order
specified by your bread maker. Put liquid in first. Then add flour and
other dry ingredients. Set bread maker for DOUGH. This needs to be
removed when the bread maker beeps. The dough is then placed into a
buttered loaf pan; let dough rise for 2 hours and bake in preheated
350-degree oven.

You can always cook this in your bread machine if you wish...just set
for white bread.

you rock, by the way.

thank you.

Your welcome! I'll have more this afternoon on here now
that I am cognizant now, lol!

Italian Bread (best bread ever for grilled cheese sandwiches)


1-pkg (1/4-oz) active dry yeast
1-cup warm water
3-tbs sugar
2-tbs butter or stick margerine, melted (butter is the best)
1-1/2 tbs italian seasoning
1-tsp garlic powder
1-tsp onion powder (or 1/4-cup to 1/2-cup chopped onion)
2-1/2 to 3-cups flour

In a large mixing owl, dissolve yeast in water. STIR in the sugar,
butter, italian seasoning, garlic powder, onion, and 1-cup of the flour.
Beat until smooth. STIR in enough remaining flour to form a soft dough.
Turn onto a lightly foured surface; knead until smooth and elastic,
about 5-6 minutes. Place in a bowl coated with nonstick cooking spray,
turning once to coat top. Cover and let rise in a warm place until
doubled, about 1-hour.

Punch dough down; turn onto a lightly floured surface. Shape into a
loaf. Place in a loaf pancreas coated with nonstick cooking spray. Cover
and let rise in a warm place until doubled, about 30-minutes.

Bake at 375-degrees for 30-35 minutes or until golden brown. Remove from
pan to a wire rack to cool.

YIELD: 1-loaf

Hawaiian Sweet Bread

1 cup warm water
5 tbsp. white sugar
3 cups all-purpose flour
3/4 tsp. salt
2 tbsp. powdered milk
2 tbsp. instant potato flakes
3 tsp. yeast
1/4 tsp. vanilla extract
1/4 tsp. lemon extract
2 eggs
4 tbsp. butter or margarine

Measure ingredients into the bread machine in the order suggested by the
machine's manufacturer. Set machine for dough.
Place dough in a 9x5-in. loaf pan. Bake in a preheated 350ºF oven for
about 30 minutes. The crust should be golden and bread should sound
hollow when thumped.

You can also do this by hand following your usual breadmaking directions
or do as I do and let the breadmaker do all the kneading for you and
then before baking it put it in a greased loaf pan and let rise until
double, then bake at 375-degrees for 30-40 minutes

^^^^ ok, ignore my last paragraph on the Hawaiian Sweet bread, that was
another recipe I have, lol!