Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
HOLIDAY CORNBREAD DRESSING
Another Thanksgiving and Christmas mainstay in Mana's homemade Southern Cornbread Dressing. There never seems to be enough and it's even used in leftover turkey sandwiches.
INGREDIENTS
Prepare 2-3 days in advance and let it sit out to dry thoroughly before crumbling together in large mixing bowl on preparation morning
- Two 8" skillets of Mana's Cornbread (recipe in blog post)
- 10 large biscuits (you can make homemade or use the frozen biscuits)
DIRECTIONS
Preheat oven to 425° and lightly spray Pam in a 13x9x2 pan (Mana often used the broiler pan that comes with an oven). Cooking time is 45 min., or until edges are brown. Don't overcook.
- Crumble the dry cornbread and biscuits (Mana: "It's important not to use too many biscuits or dressing will be doughy.")
- 2 c. chopped onions
- 2 c. chopped celery
- 2 raw eggs (lightly beaten)
- black pepper to taste (NOTE: additional salt not necessary or advised)
- Dry rubbed sage (start with 2 T.) (Mana: "Sage should be added slowly and to taste. If it is too much it will make dressing bitter and greenish and ruin it. Frequent tasting as you add is important...and tasty!)
- 2 c. drippings saved from the cooked turkey (NOTE: The drippings are essential for putting wonderful flavor in the dressing, but too much of it can possibly make the dressing too greasy. Mana always boils the turkey giblets just covered with water and uses the broth from that as part of the liquid in the dressing. For additional liquid if you don't want to boil giblets, use store-bought chicken stock).
The trick is adding the right amount of liquid so dressing isn't too dry when it's cooked but not so much that it's soupy. The right consistency to accomplish the desired wetness is about like uncooked cornbread batter.
Add the drippings and stir everything together thoroughly. Start adding canned stock slowly while stirring until consistency is wet and about the consistency of uncooked cornbread. Taste to see if it has enough sage and add a little at a time to taste (don't overdo it!). Mana usually mixes the dressing up a couple of hours before she cooks it so the flavors blend and are enhanced.
INGREDIENTS
Prepare 2-3 days in advance and let it sit out to dry thoroughly before crumbling together in large mixing bowl on preparation morning
- Two 8" skillets of Mana's Cornbread (recipe in blog post)
- 10 large biscuits (you can make homemade or use the frozen biscuits)
DIRECTIONS
Preheat oven to 425° and lightly spray Pam in a 13x9x2 pan (Mana often used the broiler pan that comes with an oven). Cooking time is 45 min., or until edges are brown. Don't overcook.
- Crumble the dry cornbread and biscuits (Mana: "It's important not to use too many biscuits or dressing will be doughy.")
- 2 c. chopped onions
- 2 c. chopped celery
- 2 raw eggs (lightly beaten)
- black pepper to taste (NOTE: additional salt not necessary or advised)
- Dry rubbed sage (start with 2 T.) (Mana: "Sage should be added slowly and to taste. If it is too much it will make dressing bitter and greenish and ruin it. Frequent tasting as you add is important...and tasty!)
- 2 c. drippings saved from the cooked turkey (NOTE: The drippings are essential for putting wonderful flavor in the dressing, but too much of it can possibly make the dressing too greasy. Mana always boils the turkey giblets just covered with water and uses the broth from that as part of the liquid in the dressing. For additional liquid if you don't want to boil giblets, use store-bought chicken stock).
The trick is adding the right amount of liquid so dressing isn't too dry when it's cooked but not so much that it's soupy. The right consistency to accomplish the desired wetness is about like uncooked cornbread batter.
Add the drippings and stir everything together thoroughly. Start adding canned stock slowly while stirring until consistency is wet and about the consistency of uncooked cornbread. Taste to see if it has enough sage and add a little at a time to taste (don't overdo it!). Mana usually mixes the dressing up a couple of hours before she cooks it so the flavors blend and are enhanced.
MANA'S CORNBREAD
Mana had a special 8" iron skillet that she never used for anything else. The seasoning on this skillet was perfection so her cornbread just slid right out every time. Several pans of this cornbread were made 2-3 days before a big holiday when mom was making turkey dressing. She would also make up her biscuits. 2-day old cornbread and biscuits would be crumbled up as the base for the dressing (don't go too heavy on the biscuits or it will be doughy).
Mix together:
2 c. self-rising corn meal
1/4 - 1/2 c. All Purpose Flour (use Gluten-free flour in same proportions)
1 t. baking powder
3/4 t. salt
2 c. buttermilk
DON'T EVEN THINK ABOUT PUTTING SUGAR IN MANA'S RECIPE!!
Remove the iron skillet of melted shortening and pour heated oil on top of the mixture and mix all together. Pour batter back into the preheated iron skillet and bake 20-30 min. (To test if it's done, at 20 min. insert a knife into the center and withdraw to see if wet batter is on the knife blade. If knife comes out clean, remove from the oven. Overturn onto a plate.
Note: Mana had a skillet she used only for cornbread and nothing else and she only wiped it out with a paper towel between uses. Her cornbread never sticks because of the well-seasoned skillet!
Remove the iron skillet of melted shortening and pour heated oil on top of the mixture and mix all together. Pour batter back into the preheated iron skillet and bake 20-30 min. (To test if it's done, at 20 min. insert a knife into the center and withdraw to see if wet batter is on the knife blade. If knife comes out clean, remove from the oven. Overturn onto a plate.
Note: Mana had a skillet she used only for cornbread and nothing else and she only wiped it out with a paper towel between uses. Her cornbread never sticks because of the well-seasoned skillet!
Daddy loved to take leftover cornbread and crumble it into a tumbler that he then filled with ice-cold buttermilk. He'd eat this with a spoon; don't know it till you've tried it!
Becky's Angel Biscuits
~Makes easy yeast rolls or cinnamon rolls~
425 degrees
5 c. all purpose flour
1/2 c. shortening
1/2 stick salted butter (let soften on counter - not melt)
1 t. baking soda
1 t. salt
3 t. baking powder
3 T. sugar
1 pkg. yeast dissolved in 1/2 c. warm water
2 c. buttermilk (warmed to 105-120 F.)
Dissolve yeast in warm water and set aside. Combine dry ingredients. Add shortening and butter and mix paddle mixer on low speed until fats are in small pieces the size of peas and smaller. Mix the warmed buttermilk with the yeast water. Add to flour mixture, first on low speed, then on medium until everything is well mixed. Refrigerate dough covered, for several hours or up to 3 days.
When ready to bake, preheat oven to 425 degrees. Lightly spray a large (13 x 17 or 15x10) baking pan with non-stick cooking spray, or line with parchment paper. Turn dough out on lightly floured counteror board and roll to about 1/2" thickness. Cut into rounds with 2" cutter and place rounds close together in prepared pan(s). Cover with clean lint-free warm, damp towel and allow to rise about a hour before baking or doubled in size (you will be able to leave a small indention when pressed lightly with finger.) Bake 15-20 minutes, or till nicely browned and puffy. Remove rolls from oven and brush tops with melted butter (you can just take a stick of butter and rub across the top.) Serve while hot.
This yields about 30 rolls.
Variation: If you want to make cinnamon rolls out of all or part of the dough - after rolling it out, sprinkle with cinnamon and sugar and butter and roll into a jelly roll shape. Slice with sharp knife every 1". Place rolled slices in prepared pan with sides touching. Cover and let rise as above before baking. While hot, drizzle with icing made from mixing together a little melted butter, powdered sugar, 1/2 t. vanilla and a little milk. Serve warm.
425 degrees
5 c. all purpose flour
1/2 c. shortening
1/2 stick salted butter (let soften on counter - not melt)
1 t. baking soda
1 t. salt
3 t. baking powder
3 T. sugar
1 pkg. yeast dissolved in 1/2 c. warm water
2 c. buttermilk (warmed to 105-120 F.)
Dissolve yeast in warm water and set aside. Combine dry ingredients. Add shortening and butter and mix paddle mixer on low speed until fats are in small pieces the size of peas and smaller. Mix the warmed buttermilk with the yeast water. Add to flour mixture, first on low speed, then on medium until everything is well mixed. Refrigerate dough covered, for several hours or up to 3 days.
When ready to bake, preheat oven to 425 degrees. Lightly spray a large (13 x 17 or 15x10) baking pan with non-stick cooking spray, or line with parchment paper. Turn dough out on lightly floured counteror board and roll to about 1/2" thickness. Cut into rounds with 2" cutter and place rounds close together in prepared pan(s). Cover with clean lint-free warm, damp towel and allow to rise about a hour before baking or doubled in size (you will be able to leave a small indention when pressed lightly with finger.) Bake 15-20 minutes, or till nicely browned and puffy. Remove rolls from oven and brush tops with melted butter (you can just take a stick of butter and rub across the top.) Serve while hot.
This yields about 30 rolls.
Variation: If you want to make cinnamon rolls out of all or part of the dough - after rolling it out, sprinkle with cinnamon and sugar and butter and roll into a jelly roll shape. Slice with sharp knife every 1". Place rolled slices in prepared pan with sides touching. Cover and let rise as above before baking. While hot, drizzle with icing made from mixing together a little melted butter, powdered sugar, 1/2 t. vanilla and a little milk. Serve warm.
Legendary Lion House Dinner Rolls
This recipe came from a cookbook I got at a thrift store in Texas years ago. Just recently unearthed it and made these rolls for a potluck. OMG! Best homemade yeast rolls I've ever had. Bread is my big weakness. I always say - God said man shall not live by bread alone. He didn't say anything about women! Ha! Anyway, these rolls are legendary (as it says) at the Lion House Restaurant in Salt Lake City.
Never been to the restaurant, but you absolutely cannot go wrong with these rolls and the recipe makes over 2 doz.
Legendary Lion House Rolls
Recipe yields: 2 dozen
Never been to the restaurant, but you absolutely cannot go wrong with these rolls and the recipe makes over 2 doz.
Ingredients:
2 - cups warm water
2/3 - cup nonfat dry milk
2 - tablespoons active dry yeast
1/4 - cup sugar
2 - teaspoon salt
1/3 - cup butter, softened + additional to brush on rolls before shaping
1 - egg
5 - 5 1/2 - cups all purpose flour
Directions:
In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour.
Mix on low speed until ingredients are wet, then for 2 minutes on medium speed. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed.
Add remaining flour (I only add one more cup, and leave out the last 1/2). Once combined, knead with hands, or turn on your kneading function on your bread mixer (if you are fortunate enough to have one! I don't so I knead the old fashioned way.)
Place dough in a oiled bowl. Turn over once so dough is covered with oil. Cover with plastic, and let rise in a warm place until double in size. Place dough on floured surface.
Roll out dough, and brush with (1/4 cup) melted butter. Cut rolls into desired shape and size. Place on a greased or parchment paper lined baking pan. Let rise in warm place until rolls are doubled in size.
Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.
How to freeze rolls: After shaping the rolls place them 2 inches apart on a waxed paper-lined baking sheet. Place the rolls in the freezer and freeze until firm. When the rolls are firm, transfer to a large zip lock freezer bag. Date and freeze for up to 4 weeks.
To use freezer rolls: Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray or covered with parchment paper. Cover rolls with plastic wrap coated with baking spray. Place in a warm place and let the rolls rise until doubled in size. Bake at 375 degrees for 15-20 minutes or until golden brown. Brush with additional butter while hot. This process will take most of the day, so plan early.
Recipe yields: 2 dozen
I checked and this cookbook is sold used on Amazon. It's worth it I think and you can pick it up for $4.
Sassy Cinnamon Muffins
Preheat oven to 400°
Combine:
1 1/2 c. flour
1/4 c. sugar
1/4 c. brown sugar
2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
Combine and add to dry ingredients:
1 beaten egg
1/2 c. oil
1/2 c. milk
Stir just enough to moisten and add nuts if desired. Spoon into muffin tins to half full. Bake 20-24 min.
1 1/2 c. flour
1/4 c. sugar
1/4 c. brown sugar
2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
Combine and add to dry ingredients:
1 beaten egg
1/2 c. oil
1/2 c. milk
Stir just enough to moisten and add nuts if desired. Spoon into muffin tins to half full. Bake 20-24 min.
Butter Dips
These are great served with any homemade soup.
(Preheat oven 450 degrees)
1/3 c. real butter - Melt on a cookie sheet (careful not to burn)
Sift together:
2 1/4 c. flour
1 t. sugar
3 1/2 t. baking powder
1 1/2 t. salt
Add - stirring: 1 c. milk
Dump out on floured board and knead about 10 times.Roll 1/2" thick and cut into 1" strips using a pizza cutter.Place on buttered cookie sheet, coating both sides.
VARIATIONS:1. 1/2 c. grated cheese mixed into the dry ingredients before adding milk.2. Sprinkle garlic powder in butter.
1/3 c. real butter - Melt on a cookie sheet (careful not to burn)
Sift together:
2 1/4 c. flour
1 t. sugar
3 1/2 t. baking powder
1 1/2 t. salt
Add - stirring: 1 c. milk
Dump out on floured board and knead about 10 times.Roll 1/2" thick and cut into 1" strips using a pizza cutter.Place on buttered cookie sheet, coating both sides.
VARIATIONS:1. 1/2 c. grated cheese mixed into the dry ingredients before adding milk.2. Sprinkle garlic powder in butter.
Healthy Morning Glory Muffins
📋 Ingredients List:
🌾 2 cups whole wheat flour
🥄 1 teaspoon baking powder
🧪 1 teaspoon baking soda
🍂 ½ teaspoon cinnamon
🧂 ¼ teaspoon salt
🌿 ½ cup vegetable oil
🍏 ¼ cup unsweetened apple sauce
🍁 ⅔ cup maple syrup
🥚 3 large eggs, room temperature
🍊 Orange zest, from 1 orange
🍹 ¼ cup orange juice
🌼 1 teaspoon vanilla extract
🥕 2 cups carrots, grated (about 2 carrots)
🍏 1 cup green apple, grated (about 1 apple)
🥜 ⅔ cup walnuts, chopped
🍇 ⅔ cup raisins
📝Instructions:
1️⃣ Preheat the oven to 375°F. Line a muffin pan with cupcake liners and set aside.
2️⃣ In a medium size mixing bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, and salt, and set aside.
3️⃣ In a large mixing bowl, add wet ingredients: vegetable oil, apple sauce, maple syrup, eggs, orange zest, orange juice, and vanilla extract. Whisk until well combined.
4️⃣ Add dry ingredients to wet ingredients, and using a spatula, fold it in. Try not to over mix the batter.
5️⃣ Add grated carrots, grated apple, raisins, and chopped walnuts. Fold everything in. Again, try not to over mix.
6️⃣ Using a 3 tablespoons ice scream scoop, divide the batter between 16 muffin liners, filling then all the way to the top.
7️⃣ Bake at 375°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8️⃣ Take them out of the oven and let sit on the counter for 5-7 minutes in a muffin pan, then transfer to a wire rack to cool off completely.
Notes 💡:
For a nut-free option, omit walnuts and add more raisins or dried cranberries.
If you don't have whole wheat flour, all-purpose flour can be used as a substitute.
🕧Prep Time: 15 minutes | ⏳Cook Time: 25 minutes
#MorningGloryMuffins #HealthyBaking #WholeWheat #NoSugarAdded
Best Pumpkin Bread
Yields: 2 Loaves
3 - cups self rising flour, sifted (Do not substitute) -- Don't use All Purpose!
1 - teaspoons nutmeg
1 - teaspoon cinnamon
3 - cups sugar or 1 1/2 cups truvia or splenda baking blend
1 - cup vegetable oil or (1 - cup really soft butter)
2/3 - cup water
1 - teaspoon vanilla extract
1 1/2 - cup fresh pumpkin puree or canned pumpkin
4 - eggs
1/2 - cup chopped pecans, optional
cinnamon sugar topping, optional
In a large bowl or kitchen aid stand mixer add the sifted flour, spices and sugar. Using the paddle attachment mix to combine.
In a medium bowl blend the oil, water, vanilla and pumpkin. Add the wet mixture to the flour mixture and blend on low-medium speed. Add the eggs one at a time and mix to combine.
Pour the batter into two greased 9 x 5 x 3 inch loaf pans that have been greased and lightly floured. If using cinnamon sugar lightly sprinkle some on top of bread before baking.
3 - cups self rising flour, sifted (Do not substitute) -- Don't use All Purpose!
1 - teaspoons nutmeg
1 - teaspoon cinnamon
3 - cups sugar or 1 1/2 cups truvia or splenda baking blend
1 - cup vegetable oil or (1 - cup really soft butter)
2/3 - cup water
1 - teaspoon vanilla extract
1 1/2 - cup fresh pumpkin puree or canned pumpkin
4 - eggs
1/2 - cup chopped pecans, optional
cinnamon sugar topping, optional
In a large bowl or kitchen aid stand mixer add the sifted flour, spices and sugar. Using the paddle attachment mix to combine.
In a medium bowl blend the oil, water, vanilla and pumpkin. Add the wet mixture to the flour mixture and blend on low-medium speed. Add the eggs one at a time and mix to combine.
Pour the batter into two greased 9 x 5 x 3 inch loaf pans that have been greased and lightly floured. If using cinnamon sugar lightly sprinkle some on top of bread before baking.
Bake at 350 for 45 - 50 minutes. Bread is done when a toothpick inserted comes out clean and golden brown on top.
Remove from oven and run a offset spatula around the edges to loosen the bread. Cool in pan for about 10 minutes then remove from pan and cool completely on a baking rack.
Note: I also wanted to note that some people like to substitute applesauce in place of oil. I tried replacing 1 cup of applesauce instead of all oil and the bread was so dense and heavy, so I don't recommend it. I think you could get away with using half oil and half applesauce but not all applesauce. If making mini loaves - bake for 20 - 25 minutes. I also do not recommend using all purpose flour. The bread yields a dense loaf when all purpose flour is used.
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