Tuesday, May 15, 2007

Recipe Rally - Bread

Every Tuesday at Crazy Hip Blog Mamas I get to prowl through the cookbooks and recipe files of the rest of the blogworld and get ideas for new foods and different recipes on familiar dishes.

This week's theme is Bread. AND, golly gee, but I love bread. Bread is good. Bread is my friend.

Buttermilk "Mexican" Cornbread

2 c self-rising cornmeal
1 lg onion, chopped
1 (8.5 oz) can cream style corn or 1 c frozen kernel corn or 1 can kernel corn, drained
1 1/2 c shredded cheddar cheese
2 eggs, beaten
1/4 c vegetable oil
1 c buttermilk
1 can Rotel, drained
1 sm can diced chiles

Preheat oven and 8"x8" baking dish to 400. Combine cornmeal, onion, corn, cheese, Rotel and chiles in bowl. Add eggs, oil and enough buttermilk to make batter desired consistency. Remove HOT baking dish from oven and spray with Pam cooking spray. Pour batter into HOT dish. Bake at 400 for 35-45 minutes or until golden brown and toothpick, inserted into center, is dry and clean.

Mother-in-Law's Hush Puppies

1 c self-rising cornmeal
1/3 c self-rising flour
1 T sugar
1 med onion, minced
1 egg, well beaten

Combine cornmeal, flour, sugar, onion, egg and enough buttermilk to moisten. Push heavy dough off spoon into deep hot fat in iron skillet. Cover and cook 5-8 minutes.

(Hush Puppies are a traditional appetizer/side dish to Southern meals like catfish or chicken. They are very good dipped in ketchup, tartar sauce, etc.)

Granny Auburn's Monkey Bread

1 c milk
1/2 margarine
4 T sugar
1 tsp salt
1 pkg dry yeast
3 1/2 c all-purpose flour
1/2 c additional margarine, melted

Combine mlik, 1/2 c margarine, sugar and salt in saucepan, heat until margarine is melted. Cool and stir in yeast until dissolved. Place flour in a large bowl, make well in flour and pour in liquid mixture; stir until well blended. Cover and let rise until double in bluk, about 1 hour 20 minutes. Turn dough out on a floured surface. Roll 1/4" thick and cut into 3" squares. Dip each into 1/2 c melted margarine and layer in tube pan. Let rise until double in bulk, about 30-40 minutes. Bake at 375 for 30-40 minutes.

Mother-in-Law's Zucchini Bread

2 eggs
1 c cooking oil
2 c sugar
2 tsp vanilla
2 c grated zucchini
2 c all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1/2 c fresh black walnuts, chopped*
1/2 c raisins

Mix in order: eggs, oil, sugar, vanilla and zucchini. Sift flour, salt, baking powder, baking soda and cinnamon. Add dry ingredients to egg mixture. Mix well. Add walnuts and raisins. Pour into greased and floured loaf pans (2 large or 6 small pans). Bake at 350 for 30-40 minutes, testing with toothpick.
*I prefer pecans over walnuts.

Garlic Breadsticks (from Kraftfoods.com)

1/2 c cream cheese, softened (fat free works great)
1 ts garlic powder
1 can (11 oz) refrigerated soft breadsticks

Mix cream cheese and garlic powder. Unroll breadstick dough into 8 pieces. Spread each piece with 1 T of cream cheese mixture. Fold each piece of dough in half and twist slightly. Place on ungreased cookie sheet. Bake at 350 for 15 minutes or until golden brown.

(The Mighty Hunter's Favorite)
Friendship Bread

This recipe creates a "starter" that you will be able to divide and share or freeze for later use. If you create your own starter, then that is your Day 1.


1 pkg active dry yeast
1 c milk
1 c flour
1 c sugar

Dissolve yeast in small amount of warm water. Mix all ingredients together in ample size bowl or jar or gallon ziplock bag (it will GROW). This is Day 1 of the recipe.

Day 1 - receive fermented starter in ziplock bag. Do nothing! Put bag on counter. Do not refrigerate.
Day 2 - squeeze bag several times.
Day 3 - squeeze bag several times.
Day 4 - squeeze bag several times.
Day 5 - squeeze bag several times.
Day 6 - Add 1 cu flour, 1 c sugar and 1 c milk. Squeeze bag several times.
Day 7 - squeeze bag several times.
Day 8 - squeeze bag several times.
Day 9 - squeeze bag several times.
Day 10 - In a large non-metallic bowl, combine batter with 1 c milk, 1 c flour and 1 c sugar. Mix with non-metallic spoon. Take four one gallon ziplock bags and pour 1 c of starter in each. Give away these 4 starters with a copy of the instructions to friends or family. You may freeze the starter also. When you are ready to thaw and use the starter again, simply pick up on the day you froze it (ie: froze starter on Day 2, thaw and proceed as if it were Day 3.)

To the remaining batter in bowl, add:
1 c veg oil
1 c sugar
1 tsp vanilla
2 lg eggs
1 1/2 tsp baking powder
2 c flour
1/2 c milk
1/2 tsp salt
2 boxes vanilla pudding
1 1/2 tsp cinnamon

In a separate bowl, mix 1 tsp cinnamon and 3 T sugar, sprinkle into well-greased pans before adding batter. Pour batter into pan, bake at 325 for 1 hour or until done.

Remember: Do NOT refrigerate starter! As air builds in the bag, let air out. It is normal for the batter to thicken, bubble and ferment.

Instructions within the "*****" should be provided with the starter you give away.

Red Lobster Restaurant Garlic Rolls

2 c Bisquick
1/2 T garlic salt
1 c (?) cheddar cheese

*I've made this for years and no longer measure the ingredients. I'm that kind of cook, sorry!

Combine Bisquick and milk until a sticky dough is created. Stir in cheese (the quantity of cheese is flexible, add more if you like a cheesy biscuit, less if you want it less yummy.) Stir in garlic salt. Spoon onto greased baking sheet. Bake at 350 for 20 minutes or until golden brown.

1 comment:

jennster said...

can you just come over and cook for my family instead? that would be grand. lol