Grandma’s very moist, sweet and delicious cornbread!
¼ pound unsalted butter
½ cup sugar
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal (I use yellow)
1 cup all-purpose flour
½ tsp. salt
6 to 8 slices bacon (cut into 1-2 inch pieces)
Place the bacon in a 9 or 10-inch cast iron skillet and put the skillet into the oven. Then preheat the oven to 375° with the skillet inside. Cook until the bacon is almost done. (If you don't have a cast iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)
Whisk together all the dry ingredients in a large bowl. In another bowl, beat the egg and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.
When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Leave 2 Tbsp. of bacon fat and the bacon in the skillet. Add the cornbread batter and make sure it is evenly distributed in the skillet. Bake for about 25-30 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
Let the bread rest for 10 minutes in the skillet before cutting it into wedges and serving.
Cook’s Note: You’ll notice there are bacon drippings and butter in this recipe. The butter adds needed richness to the bread itself, and the bacon drippings help brown the crust, keep it from sticking to the skillet. Finally, the method that works best with using a cast iron skillet is to preheat the skillet with the fat and then add the batter to the hot skillet. This helps brown the crust and with the pan already hot, the cornbread cooks more quickly.
1 cup cranberries (I used fresh frozen ones I had in the freezer)
Pre heat oven to 375 and either grease muffin tins or use muffin cups.
In a large bowl mix together flour, baking powder and salt. Set aside.
In a large measuring cup or bowl whisk together eggs, brown sugar, and white sugar until combined. Whisk in milk, oil, lemon juice, lemon zest, lemon and vanilla extract.
Fold the wet ingredients into the flour mixture and mix everything together with a rubber spatula or wooden spoon. Do not over-mix as this will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be really thick and somewhat lumpy. Fold in your cranberries .
Spoon muffin mix into your prepared muffin tins, fill them all the way to the top. Sprinkle some white sugar on top of each muffin and make for about 25-30 min till tops are lightly golden. A toothpick inserted in the centre should come out clean. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.
NOTE: The recipe to use for a basic muffin batter is 1 cup of milk. I substituted ¼ cup of lemon juice to make these.
5 cups, Old Fashioned rolled oats (Can use gluten free or you can use regular)
¼ cup flaxseed meal
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¾ cups milk
The next 3 ingredients are optional!
½ cup chopped walnuts
¼ cup dried cherries (can use cranberries or raisins)
½ cup white chocolate (can use regular or dark)
Oil for muffin tin (You can use coconut oil)
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and honey in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean.
If wanting to drizzle chocolate over top, melt chocolate in a double boiler on stove. As heating, add a tablespoon of milk until melted. After muffins are out of oven, drizzle the chocolate over top to your liking.
Dissolve the yeast in the warm water. Mix the honey, flour, olive oil, salt, garlic and all but a handful of the durum wheat. Once the ingredients have formed a dough, continue to knead for about 10 minutes adding the remaining flour as necessary to form a smooth, soft dough.
Place the dough in an oil bowl and turn to coat with oil. Cover and let it rise in a warm place until double in volume.
Punch the dough down. Let rise again until it doubled in volume the second time.
Divide the dough into 4 equal pieces. Shape the pieces into loaves. put slights on the tops of them.
Let the loaves rise until they are 1½ time the original size.
Bake at 410F using steam for the first 10 minutes until the loaves are golden brown.
to create steam in your oven: place a cookie sheet or pot on the lower racks with water in it and allow you oven to fill with steam. The steam will give you a crispier crust.
2½ cups whole wheat flour (or you can use 1-1/2 C. of whole wheat flour + 1 C. of all purpose flour)
1 teaspoon salt
1 teaspoon baking soda
1½ cups chopped rhubarb
½ cup chopped walnuts
Preheat oven to 325 degrees F (165 degrees C).
Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
In a large bowl, mix together 1½ cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb. Pour batter into prepared loaf pans.
Sprinkle walnuts over the unbaked loaves.
Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.
Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
Combine flour and baking powder together in another bowl; stir into creamed butter mixture.
Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan.
Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.