Mexican Cornbread

 Ingredients 

• 3 cups fresh corn kernels
• 1 14-ounce can sweetened condensed milk
• 3 eggs
• 2 teaspoons baking powder
• 6 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, room temperature
• ¹/₂ teaspoon salt

Directions

1. Preheat the oven to 350° F.
2. 
   
3. Beat the eggs in a small bowl and set aside.
4. 
   
5. Add the corn kernels, milk, butter and vanilla extract to a blender or food processor, and purée until mostly smooth. If you like the presentation of whole kernels, set aside about 1/4 cup before puréeing.
6. 
   
7. Once the mixture is mostly smooth, add the eggs and pulse 5 or 6 times. Add the rest of the ingredients, and purée until well-incorporated. Fold in the reserved corn kernels (if using).
8. 
   
9. Butter a 9 x 13 pan, pour in the batter, and bake for about 40 minutes, or until golden brown.
10. Remove the pan de elote from the oven, and allow to cool in the pan for at least 20 minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.

From Lee Duberman

 

Portuguese Bread

 

·         2 tablespoons sugar

·         3 teaspoons salt

·         6 tablespoons vegetable shortening

·         1 cup boiling water

·         1 package dry yeast

·         1 cup warm water

·         6 cups flour

·         Olive oil

·        

1.   Place sugar, salt and shortening in a bowl. Add boiling water. Cool to lukewarm.

2.   Dissolve yeast in 1 cup lukewarm water. Add to sugar and shortening mixture.

3.   Add 3 cups of the flour and beat until smooth. Gradually add remaining flour. Knead the dough.

4.   Grease a bowl with olive oil. Place the dough in the bowl and put in a warm spot until dough is doubled in size.

5.   Punch down the dough and divide in half. Shape each into a round loaf and put on an oiled cookie sheet. Cover and let rise until doubled. Bake at 400 degrees F until golden.

 

Filipino Spanish Bread

 Use Aunt Lulu’s potato roll recipe for the bread. I use half the dough recipe.

Filling:

  Stir together in a pot until a thick paste happens:

      1/4 c butter

       2 teaspoons flour

       1/2 c bread crumbs

        1/8 c milk

        1/2 c brown sugar

        Pinch salt

   Cut dough into 12 small pieces and working one at a time, roll long rectangle and rub melted butter along central area. Add some filling to press out. Roll up jelly roll style. Repeat for the 12 rolls.

Roll each roll in milk and toss in 1/2 c bread crumbs. Let rise 2 hours in warm place covered.

Preheat oven to 350°F. Bake rolls on middle rack for 20 minutes.

Turkish Pide Bread

Ingredients
• 4 cups all-purpose flour
• 1 (1/4-ounce) packet instant dry yeast
• 1 1/3 cups warm water
• 1/2 cup warm milk
• 1 tablespoon soft butter or margarine
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 large room-temperature egg yolk
• 1/2 cup plain room-temperature yogurt
• 1 tablespoon sesame seeds
• 1 tablespoon nigella seeds

Steps to Make It
1. Put the flour in a large mixing bowl. Empty the packet of dry yeast on top and combine with your fingers.
2. Add the warm water and combine lightly with a fork. Next, add the milk and do the same.
3. Add the softened butter or margarine and olive oil and combine. Lastly, add the sugar and salt.
4. Now it’s time to knead the dough. You can knead with a mixer or by hand. If you are using a mixer, process the dough for about 10 minutes using the dough kneading hook. If you choose to knead by hand, knead the dough in the bowl for 15 minutes.
5. Turn the dough out onto a floured surface and knead for about five minutes more. The dough should be very soft. If it’s too firm, knead in another tablespoon of olive oil until smooth.
6. Transfer the dough to a warm place. Cover it with a damp cloth and let it rise for about two hours.
7.     After two hours, the dough should be about double in size. Remove the cloth and turn it out onto a floured surface. Divide the dough into two pieces with a dough cutter or sharp carving knife.
8.     Shape your pide loaves using your fingers. Make each loaf flat and either oval or round, about 1/2 inch thick.
9.     Place each loaf on a metal baking tray sprinkled with flour.
10.   Using a sharp knife dipped in flour, first cut about 1 inch in from the edge to make a circle all the way around the loaf. Then, inside the circle, make diagonal cuts in opposite directions to make a diamond pattern. Do the same with the other loaf. (I cover and let rise about 20 minutes.  Then I press my fingers into it like you would for foccacia.)
11.   In a bowl, whisk together the yogurt and egg yolk. Using a pastry brush, coat the top of the loaves generously with the yogurt-egg mixture.
12.   Sprinkle the sesame and nigella seeds evenly over the tops.
13.   Bake in a heated oven at 430 F/225 C oven with a shallow tray of water placed at the bottom for about 25-30 minutes or until the top becomes deep, golden brown.
14.   Serve the pide hot out of the oven.

I usually just make 1/2 recipe and 1 loaf.

Half recipe amounts:
• 2 cups all-purpose flour
• 1/2 (1/4-ounce) packet instant dry yeast
• 2/3 cups warm water
• 1/4 cup warm milk
• 1/2 tablespoon soft butter or margarine
• 1 tablespoons olive oil
• 1/2 tablespoon sugar
• 1/2 teaspoon salt
• 1 large room-temperature egg yolk
• 1/4 cup plain room-temperature yogurt
• 1/2 tablespoon sesame seeds
• 1/2 tablespoon nigella seeds

Filipino Spanish Bread

Filipino Spanish bread is a popular 'merienda' in the Philippines with a sweet buttery filling for your afternoon snack.

Ingredients:

FOR DOUGH
3 cups flour
1 1/2 teaspoons instant dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup milk
3 tablespoons butter / margarine, melted
1 egg

FOR FILLING
1/4 cup butter
2 teaspoons flour
1/2 cup bread crumbs
1/8 cup water or milk
1/2 cup brown sugar /white sugar
1/8 teaspoon salt butter - for brushing

FOR BREADING
2 tablespoon milk - or water
1/2 cup bread crumbs

Instructions:

1. In a big bowl, mix together flour and yeast. In a smaller bowl, combine sugar, salt, milk and margarine or butter. Warm liquids in the microwave for 1 minute on high power. Remove from microwave and add the egg and beat several times until well blended.

2. Pour the liquid mixture over the flour mixture and fold until a dough forms. Knead the dough on a clean surface dusted with flour until it becomes smooth and elastic, about 5-10 minutes. 

3. Form the dough into a ball and place the dough in a greased bowl cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending how warm it is, could take 30 minutes to an hour. 

4. Meanwhile, prepare the filling. In a saucepan over medium-low heat, melt butter. Add the flour and 1/4 cup bread crumbs and mix well. Once it starts to boil, add water or milk, sugar, salt and rest of breadcrumbs. Cook until it gets thick. Remove from heat and continue stirring until it forms paste-like texture. 

5. Punch down the dough and divide into 16 equal parts using a knife of dough slicer. Roll each piece into a long triangle (like a pizza slice). Brush the middle part with butter or margarine then spread filling on the surface leaving about a centimeter around the edges unfilled. Jelly-roll from the wider end towards the smaller end. 

6. Brush each rolled dough with milk or water then roll it on a plate of breadcrumbs and place on baking sheet lined with parchment paper: make sure that the end part sits at the bottom so it won't open up while baking. Cover with cloth or kitchen towel or cling wrap and let them rise for another 10-15 minutes. Remove cover before baking. 

7. Place the baking sheet on the middle rack and bake at 350°F for 20 minutes. 

You may also use active dry yeast but it needs to be proofed first by dissolving it in lukewarm water or, in this case, in the milk with a tablespoon sugar (taken from the ingredients for dough)

Soft Pretzels

 

 

Dough

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 1/4 teaspoons instant yeast
• 7/8 to 1 cup warm water*
• *Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Topping

• 1 cup boiling water
• 2 tablespoons baking soda
• coarse, kosher or pretzel salt, optional
• 3 tablespoons unsalted butter, meltedhTopping
• 8 ounces boiling water
• 1 ounce baking soda
• coarse, kosher or pretzel salt, optional
• 1 1/2 ounces unsalted butter, melted

Dough

298g King Arthur Unbleached All-Purpose Flour

1 teaspoon salt

1 teaspoon sugar

7g instant yeast

198g to 227g warm water*

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Topping

227g boiling water

28g baking soda

coarse, kosher or pretzel salt, optional

43g unsalted butter, melted

Instructions

1. To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.
2. While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).
3. Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
4. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each).
5. Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9"inch sq pan.
6. Roll each piece of dough into a long, thin rope (about 28" to 30" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda "bath" will give the pretzels a nice, golden-brown color.
7. Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.
8. Bake the pretzels for 8 to 9 minutes, or until they're golden brown.
9. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.   
10. Yield: 8 large pretzels.

Skillet Rolls

Ingredients for 12 rolls
2 1/2 cups all-purpose flour, or more as needed  Shopping List
2 (.25 ounce) envelopes Fleischmann's® RapidRise Yeast
Add to Shopping List3 tablespoons sugar
Add to Shopping List3/4 teaspoon salt
Add to Shopping List1 cup water
Add to Shopping List2 tablespoons Vegetable Oil
Add to Shopping List4 tablespoons butter, divided

Directions

Combine 1 cup flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat water, oil and 2 tablespoons butter until very warm (120 to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover; let rest 10 minutes.

Divide dough into 12 equal pieces; shape into balls. Place in a greased 10-inch iron skillet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Melt remaining 2 tablespoons of butter and brush over rolls.

Bake in preheated 375 degrees F oven for 18 to 20 minutes or until lightly browned. Remove from pan; brush with any remaining butter, if desired. Serve warm.

Half Recipe…

1-1/4 cups all-purpose flour, or more as needed
Add to Shopping List1 (.25 ounce) envelope Fleischmann's(R) RapidRise Yeast
Add to Shopping List1 tablespoon and 1-1/2 teaspoons sugar
Add to Shopping 1/4 teaspoon salt  to Shopping List
1/2 cup water dd to Shopping List
1 tablespoon Vegetable Oil
Add to Shopping List2 tablespoons butter, divided

 

Ginger Ale Biscuits

Preheat oven to 425 degrees

Melt in a 9x13 casserole dish:
1/2 c butter  (1 stick)

Mix together:
4 c Bisquick
1 c sour cream
1 c ginger ale

Pat out the dough and make 12 rounds.
(dough will be sticky)
Place dough in the melted butter and bake 12-15 min.

I usually make half a recipe for 4-6 people.

Focaccia

Mix in mixer for 3-4 minutes:
3 c all purpose flour
1 2/3 c water, room temp
1 1/4 salt
Let rest 20 minutes.

Add:
1 1/2 tsp yeast (bread machine yeast)
1 1/4 sugar
Mix at low 1-2 minutes, then higher speed about 5 minutes till dough pulls from side of bowl.

Oil a large bowl, pour dough into bowl and oil top of dough (olive oil or spray).
Cover with plastic wrap and let sit 2 to 2 1/2 hours until triple in volume.

Put oil on cookie sheet. Pour in dough and gently spread with finger tips.
Let rest 5 -10 minutes.  Poke with fork (like pricking a pie crust).
Add salt and rosemary to top.

Bake at 450 for 15 minutes.

Remove from cooking sheet to cooling rack.

(Can be used as a base for pizza.)  Freezes and warms up well.

Spoonbread - corn pudding

1 can cream corn
1 cup Jiffy Corn Muffin Mix
8 oz sour cream
1/3 cup corn oil
2 eggs

Mix all together and pour into a greased 5" x 11" loaf pan.
Bake at 350 degrees for 45 minutes.

Joyce Kline gave me this recipe - very tasty and very easy.  It's a little sweeter than my mother's recipe.

Angel Biscuits

Mix together:
1 c buttermilk
1/2 tsp baking soda

Mix together and let stand until foamy:
1 TBS (or 1 envelope) active dry yeast
1 TBS sugar
1/4 tsp salt
1/2 c warm water

Mix together with a fork until blended:
3 to 3 1/2 c all-purpose flour
1/2 c shortening

Mix in the buttermilk mixture then the yeast mixture into the flour mixture. (Dough will be wet.) 
Cover loosely and let rise in a warm place until doubled in size.
Pat out dough to 1/2 inch thickness on a heavily floured board. 
Cut biscuits with a 2" cutter.
Place on baking sheet and let rise 20 minutes.
Note: Angel biscuits are a cross between a biscuit and a yeast roll. Placing them close together on the baking sheet makes them rise more.
Preheat oven to 400F.
Bake biscuits 10-12 minutes, until golden brown. 
Split and fill with thinly-sliced country ham or pepper jelly.
 Makes about 18 biscuits.

One-Pan Bread

2 1/4 c tepid water

2 tsp salt

2 tsp sugar

1 tsp yeast

4 c flour

Mix the water, salt, sugar, and yeast into a nonstick pot.

Stir in the flour until it makes a gooey batter.

Cover and let sit at room temperature for 1.5 hours.

Break it up by slightly stirring.

Cover and place in the refrigerator over night (10-12 hours).

Next morning remove lid and bake in a preheated oven (425-450) for 40 minutes.

As it bakes it will pull away from the sides and can be dumped out to cool.

Laced hoecakes

Ingredients:
Nonstick butter spray
2 cups all-purpose cornmeal
2 1/2 cups water
1 1/2 teaspoon salt
1/4 cup sliced, about 1/8-inch, thin rounds okra (or corn kernels)
Vegetable oil
Butter

Directions:
Spray pan with a nonstick butter spray, heat griddle to medium-high, so it gets hot.
Mix together the cornmeal, water, and salt, and allow mixture to sit for a few minutes. The batter should be very thin. Add sliced okra (or corn kernels) and stir together.

Reduce heat to no higher than medium. Add 2 tablespoons vegetable oil and pour batter into center of griddle, allowing it to spread to sides. The "lace" will form a crispy edge.

*Cook's Note: Use the "inverted plate on top" technique to flip hoecake.
* When the edges are slightly brown, place a wet glass plate over the hoecake. With a dishcloth, grab the handle of the pan, flip the pan and hoecake onto the plate. Slide the hoecake off the plate back in the pan to cook the other side, until golden brown. (A regular spatula turn worked for me) Put a little more oil on the pan for the second side.

Stir the batter and add oil to the pan before making your next hoecake. Serve with butter.

Recipe courtesy Paula Deen and foodnetwork.com

Popovers

Preheat oven to 450 degrees F.
Bake 6-muffin tin with oil ⅓ full (set on top of a pan) for about 10 minutes.

Meanwhile mix
3 eggs
½ cup flour
½ cup milk
¼ tsp salt
After resting, fill hot muffin tins.
Bake for 20 minutes.

LuLu's Potato Rolls

1. Boil one large potato until soft in over 1 pint of water.

2. Mash potato and set aside 1 cup of potato water.

3. Dissolve 1 yeast cake in ¼ cup water.

4. Melt together:
½ cup Crisco (melt the Crisco first, then add the sugar and salt)
¼ cup sugar
2 tsp salt

5. Combine melted ingredients and mashed potato with yeast and 2 eggs.

6. Add reserved potato water and up to 5 cups flour a little at a time until dough is the right consistency.

7. Refrigerate overnight.

8. Make out rolls (with melted margarine) and let rise 2 hours in a warm place.

9. Bake at 450 F for 15 minutes.

Cranberry-Orange Scones

Preheat oven to 400 F

2 cups flour
1/4 cup sugar
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup margarine, chilled in small pieces
1/3 cup cranberries
1/4 cup nonfat buttermilk
1/4 cup orange juice
1 tsp orange rind sliced
1 egg, lightly beaten
Vegetable cooking spray
1 egg white, lightly beaten
1 Tbs sugar

Combine first 4 ingredients into a bowl; cut in margarine with a pasty blender until mixture resembles a coarse meal. Add cranberries; toss well. Combine buttermilk, juice, and egg; add to dry ingredients, stirring until the dry ingredients are moistened. (Dough will be sticky).

Turn dough out onto lightly floured surface; with floured hands, knead 4 to 5 times. Pat dough into a 9-inch circle on a cookie sheet coated with vegetable spray. Cut dough into 12 wedges, cutting to but not through dough. Brush with egg white, and sprinkle with 1 Tbs sugar. Bake for 15 minutes or until golden. Serve warm. Yields 1 dozen scones.

Note: I have used cranberry sauce when I couldn't get cranberries. Also, you can substitute chopped dried apricots for the cranberries, apricot nectar for the juice and lemon rind for the orange rind for apricot scones.


Calories 150 (27% from fat) / Protein 3.2 g / Fat 4.5 g / Carb 24g / Fiber .7g / Chol 18 mg

Irish Soda Bread

4 cups buttermilk
2 eggs
1/4 tsp baking soda
7 cups flour
2 cups raisins
1/2 cup sugar
1/2 cup caraway seeds
2 Tbs & 2 tsp baking powder
2 tsp salt

In bowl beat buttermilk, eggs and soda.
In large bowl, mix all other ingredients.
Mix everything together until moist.
Divide into 2 oiled pans.
Bake at 375 F for 1 hour and 15 min. until well browned.

Apple Muffins

1 egg 2 tsp baking powder
1/2 cup milk 1/2 tsp cinnamon
1/4 cup salad oil 1/2 tsp salt
1 1/2 cup flour 1 cup finely chopped apple
1/2 cup sugar

Preheat oven to 400 F.
Grease bottoms of 12 muffin pan cups.
Beat egg. Stir in milk and oil.
Mix remaining ingredients. Batter should be lumpy.
Fill muffin cups 2/3 full. Sprinkle with topping.

Topping:
1/3 cup broken nuts
1/3 cup brown sugar
1/2 tsp cinnamon

Bake 25-30 minutes or until golden brown.
Immediately remove from pan.
Yields 1 dozen muffins.

Zucchini Bread

Preheat oven 340 F

Mix:
3 eggs
1 1/2 cup sugar
1/2 brown sugar
1 cup oil
1 tsp vanilla

Add sifted:
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon

Stir in:
2 to 3 cups grated zucchini with skin on (squeezed)
1 cup chopped nuts
Bake for 1 hour.

Baking Powder Biscuits

2 cups sifted flour
1/2 tsp salt
4 tsp baking powder
3 heaping Tbs Crisco
3/4 to 1 cup milk (with a little water added)

Sift flour with salt and baking powder into a medium size
bowl.

Cut in Crisco with fork or pastry cutter.
Mix liquid and dry ingredients with fork trying not to mash
down too much. Use upward movements when handling the
dough on board before rolling out.
Cut with biscuit cutter and place on slightly floured cookie
sheet.

Bake at 500 F until brown on top, 12-15 min.