Herbed Oatmeal Pan Bread

Herbed Oatmeal Pan Bread

2 cups water

1 cup rolled oats

3 tbsp butter

3 ¾ to 4 ¾ cups all purpose flour

¼ cup sugar

2 tsp salt

2 pkg active dry yeast

1 egg

HERB TOPPING:

1 tbsp grated parmesan

½ tsp basil leaves

¼ tsp oregano

¼ tsp garlic powder

6 tbsp melted butter

Grease 9x13” baking pan.  Bring water to a boil in medium saucepan; stir in rolled oats.  Remove from heat; stir in 3 tbsp butter.  Cool to 120 to 130^F. 

Lightly spoon flour into measuring cup; level off.  In large bowl, combine 1 ½ cups flour, sugar, salt and yeast; blend well.  Add rolled oats mixture and egg.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, stir in 1 ¾ to 2 ½ cups flour to form stiff dough.

On floured surface, knead in ½ to ¾ cup flour until dough is smooth and elastic, about 5 minutes.  Shape dough into ball; cover with large bowl.  Let rest 15 minutes.  Punch down dough several times to remove all air bubbles.  Press into greased pan.  Using very sharp knife, cut diagonal lines 1 ½ inches apart, cutting completely through dough.  Repeat in opposite direction creating a diamond pattern.  Cover loosely with greased  plastic wrap and cloth towel.  Let rise in warm place 980 to 85^F) until light and doubled in size, about 45 minutes.

Heat oven to 375^F.  Uncover dough, redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough.  In small bowl, combine parmesan, basil, oregano and garlic powder; set aside.  Spoon 4 tbsp melted butter over cut dough.  Bake at 375^ for 15 minutes.  Brush remaining 2 tbsp butter over partially baked bread.  Sprinkle with parmesan mixture.  Bake for an additional 10 to 15 minutes or until golden brown.  Serve warm or cool.  16 servings.

This was Excellent! 1/17/99

French Bread

French Bread

1 1/4 cups water (70 to 80 degrees F) 

2 teaspoons sugar 

1 teaspoon salt 

3 1/2 cups bread flour 

1 1/2 teaspoons active dry yeast 

1 tablespoon cornmeal 

Olive Oil

Mrs Dash

In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2tablespoons of water or flour if needed). 

When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. 

Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes. With a sharp knife, make four shallow slashes across the top of each loaf. Brush olive oil over loaves and sprinkle with Mrs. Dash. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks. 

We had this bread with French Onion Soup for dinner and it was GOOD!  December 20, 2010

Adapted from allrecipes.com

Chef John's Flour Tortillas

Chef John's Flour Tortillas

1 3/4 cups all-purpose flour

3/4 teaspoon salt

1/4 teaspoon baking powder

1/4 cup vegetable shortening or lard

1/2 cup hot water

1/4 cup all-purpose flour for dusting

Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.               

Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.              

Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.               

Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.             

Cut ball of dough into eight equal parts and cover until needed.

Roll out balls of dough either by hand or with a tortilla press.  I used a tortilla press.               

Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.  

These were really good...almost as good as the ones I had in San Antonio last year!  I highly recommend the video demonstration on allrecipes.com that accompanies this recipe.

Cheese & Onion Yeast Bread

Cheese & Onion Yeast Bread (for Bread Machine)

1.25 cups water

1 Tbsp olive oil

1 tsp hot sauce

3 cups bread flour

1.5 tsp salt

1 Tbsp sugar

2 Tbsp dried onion flakes

1.25 tsp dried basil or cilantro flakes

1/2 cup diced cheddar cheese

1 tsp bread machine yeast

Add ingredients to machine in order given.  Select White cycle, 1.5 lb loaf size, and Light Crust.  Delicious!

Cheddar Batter Bread

Cheddar Batter Bread

4 tablespoons (1/2 stick) unsalted butter

3/4 cup buttermilk

3/4 cup water

1 (1/4-ounce) package active dry yeast

3 large eggs

1 teaspoon hot red pepper sauce

4 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 cup freshly grated Parmesan cheese

1 cup (4 ounces) shredded sharp Cheddar or Swiss cheese

1 large egg yolk beaten with 1 tablespoon water, for glaze

Heat the butter in a medium saucepan over medium heat. Add the buttermilk and water and heat just until warm to the touch (105 to 115° F). Pour into a large bowl. Sprinkle the yeast on top and let stand for 5 minutes. Whisk to dissolve the yeast. Whisk in the eggs and hot sauce.

Sift together flour, sugar, baking powder, baking soda, and salt. Gradually stir into the liquid to make a thick batter. Stir in the Parmesan cheese and 3/4 cup of the Cheddar (or Swiss) cheese.

Lightly butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Spread the batter evenly in the pans. Cover loosely with plastic wrap and let stand in a warm place until doubled in volume, about 45 minutes.

Position a rack in the center of the oven and preheat to 375° F.

Brush the tops of the loaves with the egg mixture. Bake 25 minutes. Sprinkle the tops of the loaves with the remaining 1/4 cup of shredded Cheddar and bake until the loaves are golden and sound hollow when removed from the pans and tapped on the bottoms, 10 to 15 minutes.

Cool in pans for 10 minutes. Turn out onto wire racks and cool completely. (The breads can be made 2 days ahead, wrapped in aluminum foil, and stored at room temperature.)

Good bread!

From Back to the Table by Art Smith

Bread Machine Rolls

Bread Machine Rolls

3 cups bread flour

2 tablespoons white sugar

1 teaspoon salt

1/4 cup dry milk powder

1 cup warm water (110 degrees F/45 degrees C)

2 tablespoons butter, softened

1 (.25 ounce) package active dry yeast

1 egg white

2 tablespoons water 

Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start. 

Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). 

In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown. 

Adapted from allrecipes.com (Only change in the original recipe was I reduced the sugar from 3 Tbsp to 2 Tbsp). These were soft and delicious!

Streusel-Topped Banana Bread

Streusel-Topped Banana Bread

1 1/2 cups all purpose flour

1 1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 tsp cinnamon

1 cup mashed bananas (3 small overripe bananas)

2 eggs

1/3 cup sugar

1/4 cup butter, melted

Streusel:

1/2 cup all purpose flour

1/2 cup packed light brown sugar

1/4 cup butter, softenend

1/2 tsp nutmeg

1/2 tsp cinnamon

Preheat oven to 350~.  Grease three 5-3/4 x 3-1/4 x 2' disposable mini-loaf pans.  Mix together the flour, baking powder, soda, salt, nutmeg and cinnamon in a medium bowl.  Beat bananas, eggs, sugar and melted butter in a large bowl until smooth.  On low speed, gradually beat in the flour mixture.  Divide batter into prepared pans.

For the Streusel: Mix flour, sugar, butter, nutmeg and cinnamon with a fork until crumbly.  Sprinkle over batter.  Bake at 350~ for 30 minutes or until a wooden pick inserted in centers comes out clean.  If streusel is browning too quickly, cover loosely with foil.  Cool in pans on wire rack for 10 minute.  Remove cakes from pans to racks to cool completely.  

From Family Circle magazine

Rich Banana Bread

Rich Banana Bread

1/2 cup butter, melted

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup chopped walnuts

2 medium bananas, mashed

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Pumpkin Pie Bread

Pumpkin Pie Bread

3 cups sugar (or half Splenda & half sugar)

1 cup vegetable oil

4 eggs

1 (15-oz) can pumpkin puree

3 1/2 cups all-purpose flour

2 tsp baking soda

1 tsp baking powder

3 tsp pumpkin pie spice

1 tsp salt

1/2 cup water

Preheat oven to 350^ F. Grease two 9x5" loaf pans. Sift together the flour, soda, baking powder, pumpkin pie spice and salt and set aside.

In a large bowl, beat together sugar, oil, eggs and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans. 

Bake in a preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

From allrecipes.com 

This smelled wonderful while it was baking!

Praline Apple Bread

Praline Apple Bread

1 cup sugar

1 (8-oz) carton sour cream

2 eggs

2 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups chopped, peeled tart apples

1 cup chopped pecans (optional)

1/4 cup butter

1/4 cup brown sugar

Beat together the sugar, sour cream, eggs and vanilla on low speed, then beat on medium speed for 2 minutes.   Stir together the flour, baking powder, soda and salt and add to the creamed mixture, beating on low until combined.  Stir in apple and 1/2 cup pecans.  Pour into a 9x5x3' loaf pan.  Sprinkle with remaining pecans.  Press lightly into batter.  Bake at 350~ for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.  If necessary, cover loosely with foil for the last 10 minutes to prevent over-browning.  Cool in pan on wire rack for 10 minutes.  

Meanwhile, in a small saucepan, combine the butter and brown sugar and cook and stir until the mixture comes to a boil  Reduce heat and boil gently 1 minute.  Remove bread from pan; drizzle top with brown sugar mixture.  Cool completely.  

Recipe found in  Better Homes and Gardens Magazine many years ago.

Peach Cobbler Bread

PEACH COBBLER BREAD 

1/3 c. butter or margarine, softened 

1 c. sugar 

2 eggs 

1/3 c. water 

1 tsp. vanilla extract 

1/8 tsp. almond extract 

1 c. diced peeled peaches 

1 2/3 c. all-purpose flour 

1 tsp. baking soda 

1/2 tsp. salt 

1/4 tsp. baking powder 

1/2 c. chopped pecans 

TOPPING: 

2 Tbsp. chopped pecans 

2 Tbsp. brown sugar 

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. Pour into a greased 9x5x3" loaf pan. Combine topping ingredients; sprinkle over batter. Bake @ 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf 

I don't remember where I got this recipe, but it's good! I had some ripe peaches I needed to use up today so I made this (minus the pecans cause I didn't have any and I left off the brown sugar topping too). I also doubled the recipe and baked it in a Bundt pan. Smelled so good while it was baking John was hanging out in the kitchen waiting for it to come out of the oven! It doesn't really taste very peachy, but I'll definitely be making it again.

Cathy's Extreme Banana Nut Bread

Extreme Banana Nut Bread (my way)

3 sticks butter, softened

1 cup white sugar

1 cup brown sugar

2 cups mashed overripe bananas (I used 3 large ones)

4 eggs

1 tsp vanilla

2 cups all-purpose flour

1 tsp salt

2 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1 cup chopped pecans

Preheat the oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans. (I used a Bundt pan instead of the loaf pans.)

Cream the butter and sugars together until fluffy. Add the bananas, eggs, and vanilla and beat until well mixed. Mix in the flour, salt, soda, baking powder and cinnamon until completely combined. Stir in the pecans. Pour into pans and bake for 45 to 55 minutes or until the top springs back when lightly touched. Cool 5 minutes in pan before turning out onto wire rack to cool completely.

Now, the original recipe says to wrap this in foil and refrigerate for 2 hours or more before serving. It smelled so good though, and we were hungry (it was lunchtime when I took it out of the oven), so we tried it warm....and OMG, this is to die for!

This is the best Banana Bread I've ever tasted in my life!  June 7, 2009.  Original recipe from allrecipes.com.

Cream Cheese Banana Bread

1 cup sugar

1 (8-oz) pkg cream cheese, softened

2 bananas, mashed

2 eggs

2 cups baking mix (Bisquick or Jiffy)

1/2 cup chopped pecans

Preheat the oven to 350^F.  Grease 9x5" loaf pan. 

Cream sugar and cream cheese until light and fluffy.  Beat in bananas and eggs.  Add baking mix and pecans.  Stir until just moistened.  Pour into prepared pan.  Bake for 1 hour or until toothpick inserted in center comes out clean.  Cool completely before slicing.

Yum!! 9-9-01

Option:  Add cinnamon and dried cranberries to the batter before baking.  VERY good!!  5-18-03

Chocolate Zucchini Bread

3 eggs

3/4 cup vegetable oil

2 cups sugar

2 tsp vanilla

2-1/2 cups flour

1 tsp salt

1-1/2 tsp baking soda

1 tsp cinnamon

1/2 cup cocoa

1/2 cup milk

2 cups zucchini, shredded

1 cup chopped walnuts

Beat eggs, oil, sugar and vanilla.  Combine dry ingredients.  Add milk.  Fold in zucchini and walnuts.  Bake in 2 greased 9x5" loaf pans at 350^F for 50 minutes.

Delicious!

Blueberry Orange Bread

Blueberry Orange Bread

1 cup bran cereal, crushed

¾ cup water

1 Tbsp grated orange rind

¼ cup orange juice

½ tsp vanilla

2 cups all purpose flour

1 cup sugar

1 ½ tsp baking powder

½ tsp salt

1 large egg

2 Tbsp vegetable oil

1 cup frozen blueberries, thawed

Stir together first 5 ingredients in a large bowl; let stand 10 minutes or until cereal softens.  Stir in flour and next 6 ingredients just until dry ingredients are moistened.  Gently fold in blueberries.  Pour batter into a greased 9x5” loaf pan.

Bake at 350^ for 1 hour or until a long wooden pick inserted in the center comes out clean.  Cool on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. 

Very good!  2/20/05

Banana Tea Bread II

2 cups flour, sifted

3-1/2 tsp baking powder

3/4 tsp salt

1/3 cup shortening

3/4 cup sugar

2 eggs

2 tbsp orange juice

1 tbsp lemon juice

1 cup mashed bananas

1/2 cup chopped walnuts

Sift together the flour, baking powder and salt.  Cream the shortening and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Blend in orange and lemon juice and bananas.  Gradually stir dry ingredients into creamed mixture, stirring just until blended.  Stir in walnuts.  Pour into well-greased 8.5x4.5x2.5" loaf pan. 

Bake at 325^F for 1 hour or until bread is done.  Cool in pan on rack 10 minutes.  Remove from pan; cool on rack.

For a special treat, spread slices with softened cream cheese.

Option:  Add chocolate chips to the batter!  

Banana Tea Bread

Banana Tea Bread

1/2 cup butter, softened
1 1/3 cups sugar
2 eggs
1/4 cup sour cream
1 Tbsp light rum or milk
1 tsp almond extract
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1 cup mashed ripe bananas
1 1/2 cups chopped pecans
Powdered sugar (optional)

Combine butter and sugar in a large bowl until light and fluffy.  Add eggs, sour cream, rum and almond extract, mixing well.  Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with mashed bananas, mixing well after each addition.  Stir in pecans.  Pour batter into a greased 9-1/4 x 5-1/4 x 2-3/4' loaf pan.  Bake at 350~ for 1 hour and 10 minutes or until done.  If loaf gets too brown cover with aluminum foil.  Remove from pan; cool.  Sprinkle loaf with powdered sugar if desired.

Banana Pineapple Walnut Bread

Banana Pineapple Walnut Bread

3 cups flour

2 cups sugar

1 tsp baking soda

1 tsp cinnamon

1 tsp salt

2 tsp vanilla

3 eggs

8 oz can crushed pineapple, drained

1 1/2 cups oil

2 cups mashed bananas

3/4 cups crushed walnuts

Mix all together in a large bowl with a big spoon and pour into 6 greased mini loaf pans (or 2 regular loaf pans). Bake about 40-45 minutes at 350~.  Freezes well if your husband doesn't eat it all up first.

Banana Bread I

Banana Bread

1/2 cup butter, softened

3/4 cup brown sugar

2 eggs, beaten

3-4 ripe bananas, mashed

1 tbsp Praline Liqueur

2 cups all purpose flour

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

Cream the butter and brown sugar. Stir in eggs, bananas and Praline Liqueur until well blended. Add the remaining ingredients and stir just to moisten. Pour batter into a greased 9x5" loaf pan and bake in a preheated 350^F oven for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes then turn out onto a wire rack.

Good, but not as moist as my favorite banana bread recipes.

Apple Streusel Nut Bread

Apple Streusel Nut Bread

BREAD:

1 pkg Pillsbury Nut Quick Bread Mix

1 cup milk

¾ cup (1 medium) apple, peeled and finely chopped

1 tsp cinnamon

1 egg

TOPPING:

¼ cup firmly packed brown sugar

1 tbsp flour

1 tsp water

¼ tsp cinnamon

Heat oven to 350^F.  Generously grease and flour bottom only of 8x4” or 9x5” loaf pan.  In large bowl, combine all bread ingredients; stir 50 to 75 strokes until dry particles are moistened.  Pour into prepared pan.  In small bowl, combine topping ingredients; sprinkle over top of batter.  Bake at 350^ for 50 to 60 minutes or until toothpick inserted in center comes out clean.  Cool upright in pan 15 minutes; remove from pan and cool on wire rack.  Wrap tightly and store in refrigerator.  1 loaf.

Very good! 2/7/99

Adell's Corn Bread

2 cups corn meal

1 cup flour

1 cup complete pancake mix

2 tsp butter

1 egg

1 1/2 cups buttermilk

2 tbsp brown sugar.

Mix all ingredients and bake about 20 minutes at 350^ in well-greased pan.  

Irresistable Irish Soda Bread

Irresistable Irish Soda Bread

This is the best Soda Bread I've ever eaten! CW

3 cups all-purpose flour

1 tablespoon baking powder

1/3 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

1 egg, lightly beaten

2 cups buttermilk

1/4 cup butter, melted

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.  Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Allrecipes.com, made 1st time on St. Patty's Day, 2007.  This bread is really good!

Corn Muffins with Bacon & Cheese

Corn Muffins with Bacon and Cheese

1 box Jiffy Corn Muffin Mix

1 tsp smoked paprika

1 egg

1/3 cup milk

1 tbsp minced chives

3 tbsp finely diced sharp cheddar cheese

2 tbsp bacon bits

Preheat the oven to 400^F. Spray muffin pans (this recipe makes about 1/2 dozen) with Pam.

Combine muffin mix, paprika, egg and milk and mix by hand until just combined. Stir in the chives, cheese and bacon bits and spoon into muffin pans. Bake about 15-20 minutes or until done.

Tasty. A little dense, but quite good!

Adapted from a Rachael Ray recipe.

Spicy Garlic Bread

Spicy Garlic Bread

2 tbsp butter, softened

1 tsp garlic & parsley powder

1/2 tsp cumin

1 tsp dried cilantro

1/2 tsp chili powder

Splash of hot sauce

Your choice of thick sliced bread or halved rolls

Combine the first 6 ingredients until well blended. Spread on tops of whatever kind of bread of rolls you are using (I had a couple of nice, fresh hamburger buns from the Publix Bakery) and place in a 400-degree oven for about 5 minutes. Turn the broiler on and toast the tops for about 35 seconds or until as toasty as you like. Serve at once.

Pepperoni Bubble Bread

Pepperoni Bubble Bread

1 can Pillsbury Grands! Biscuits

2 Tbsp olive oil

1/3 cup sliced pepperoni

1 Tsp dried oregano (or 1 Tbsp fresh minced oregano)

1/2 tsp minced roasted garlic

1 cup shredded mozzarella or Italian blend cheese

Preheat the oven to 350^F.  Spray a 9-inch loaf pan well with cooking spray.

Quarter the biscuits and put them in a large bowl.  Add the remaining ingredient, reserving 1/4 cup cheese for later, and toss to coat each biscuit piece with the oil and seasonings.  Transfer the mixture to the loaf pan and sprinkle the top with the remaining cheese. 

Bake for about 25 minutes, or until golden and bubbling on top.  Remove from the oven and use a knife to loosed the edges from the pan, then invert onto a serving platter. 

Serve warm. 

Yum!!  Adapted from a recipe found on Pinterest.

Onion & Garlic Bread

Onion & Garlic Bread

1 Tbsp butter

1 medium onion, chopped

3 cloves garlic, crushed

1 tsp sugar

1/2 tsp ground thyme (or poultry seasoning)

1 few grinds of black pepper

1 (12') loaf crusty bread, split lengthwise

2 handfuls grated Parmigiano

Melt butter in a small pan over moderate heat.  Add onions and garlic and season with sugar, thyme and pepper.  Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.  Place the split bread on a baking sheet and broil until golden.  Spread half the onions and garlic on each half of bread in a thin layer.  Sprinkle each side of loaf with a handful of cheese and return to the broiler for 30 seconds to bubble cheese.  Serve with a hearty soup.

Can we say 'Yum-O!'  These onions were wonderful and I don't even LIKE onions!  Cathy (From Rachael Ray/FoodTV)

Momma's Cornbread

Momma's Cornbread

4 cups of self-rising meal  (Martha White)

2 cups of self-rising flour (Gold Medal)

1 teaspoon baking powder (Clabber Girl)

1 teaspoon sugar

3 eggs

2 cups (more or less) Buttermilk

Preheat oven to 425degrees.  Mix all ingredients well. Pour into a well-greased iron skillet (I like Crisco) and bake until light brown on top, approximately 30 minutes.

Horseradish Chive Bread

Horseradish Chive Bread

4 tbsp salted butter, softened

1 tbsp Kraft Horseradish-Dijon mayonnaise

1 tsp freeze-dried chives

6 slices sourdough bread

Preheat the oven to 375^F. 

Cream the butter, mayo and chives and mix well.  Spread generously on each slice of bread and place on a baking sheet.  Bake for 5-7 minutes or until hot and slightly toasted. 

Awesome bread!!!

Granny's Buttermilk Biscuits

Buttermilk Biscuits

Granny’s biscuit recipe, donated by Mom!

4 cups Gold Metal Self-Rising flour

1 teaspoon of Clabber Girl Baking powder

4 heaping tablespoons Crisco

Buttermilk

Preheat the oven to 450~  Sift flour and baking powder together into a large bowl.  Cut 4 heaping tablespoons of Crisco shortening into the flour mixture until it is the consistency of course ground corn meal.  Add buttermilk until just moist enough to turn loose from side of bowl.  Pour onto a floured kneading surface.  Lightly sprinkle some flour over mix, add flour to both hands and knead lightly.  Pat down to thickness desired and cut out your biscuits by dunking you biscuit cutter into flour before each biscuit is cut.  Place cut biscuits on a well-greased pan (Crisco is best).  Bake until golden.  Enjoy with fresh butter or gravy.

Crescent Cheese Breadsticks

Crescent Cheese Breadsticks

3 tbsp crushed cornflake crumbs

3 tbsp grated parmesan

1 tbsp parsley flakes

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp chili powder

1 can Pillsbury crescent roll dough

½ cup shredded cheddar or American

2 tbsp butter, melted

½ tsp liquid smoke, if desired

Heat oven to 375^F.  In shallow bowl, combine cornflakes, parmesan, parsley, garlic powder, onion powder, and chili powder; set aside.  Separate dough into 8 triangles; sprinkle with cheddar cheese.  Roll up, starting at shortest side of triangle, rolling tightly to opposite point.  Roll to stretch each into a stick about 6 inches long.  Combine butter and Liquid Smoke.  Roll sticks in butter mixtures; coat with crumb mixture.  Place seam side down on ungreased cookie sheet.  Bake at 375^ for 12 to 15 minutes or until golden brown.  Serve warm.  Makes 8 breadsticks.

Very good! 1/11/99

Cracked Corn and Cheese Squares

Cracked Corn and Cheese Squares

1 pkg (8 1/2 oz) corn muffin mix, mixed according to package directions (Jiffy)

Butter to grease baking dish

1/3 lb Monterey Jack or Pepper Jack cheese, cut into 1/4-inch dice

1/2 cup frozen corn kernels

1 scallion, thinly sliced

Preheat oven to 400~.  Butter an 8' square baking dish.  Stir together the prepared muffin mix, the cheese, corn and scallions and pour batter into prepared pan.  Bake until golden, 15-18 minutes.

From Rachael Ray 2 30-Minute Meals

Cheese Burst Biscuits

Cheese Burst Biscuits

10-oz can Hungry Jack refrigerated Flaky biscuits

10 3/4-inch cubes of Velveeta

Milk

Sesame or poppy seeds

Heat oven to 400^.  Separate dough into 10 biscuits.  Partially separate each biscuit into 2 layers; insert 1 cheese cube into each biscuit.  Place on ungreased cookie sheet.  Press edge to seal well.  Cut a deep X on top of each

biscuit.  Brush with a little milk and sprinkle with sesame seeds.  Bake 10-12 minutes or until golden brown.  Serve warm. 10 biscuits.  110 calories each

Buttermilk Biscuits

3 cups all-purpose flour

4 tsp baking powder

1/4 tsp soda

1 tsp salt

1/2 cup shortening

1-1/2 cups buttermilk

Melted Butter

Heat the oven to 450^F.  Grease a cookie sheet. 

Lightly spoon flour into measuring cup; level off.  In large bowl, combine flour, baking powder, soda and salt; blend well.  Using a pastry blender or fork, cut in shortening until the consistency of coarse meal.  Add buttermilk; stir with a fork JUST until a soft dough forms.  Turn dough onto a floured surface; sprinkle lightly with flour.  Knead gently 10-12 times until no longer sticky.  Roll or press dough to 1/2-inch thickness; cut with a 2-inch floured cutter.  Place biscuits on prepared cookie sheet.  Bake 10-14 minutes or until golden brown.  Brush tops with melted butter.  Makes 24 biscuits.

Very good.  The only recipe I've ever made that came out fairly decent.  

Angel Biscuits

Angel Biscuits

1 pkg active dry yeast

2 tbsp warm water (105-115^)

½ cup Crisco

2 ½ cups all purpose flour

3 tbsp sugar

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

About 1 cup buttermilk

Butter, if desired

Heat oven to 400^.  Dissolve yeast in warm water;  set aside.

Cut Crisco into flour, sugar, baking powder, soda and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.  Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.

Turn dough onto generously floured surface.  Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky.  Roll or pat dough ½-inch thick.  Cut with floured 2-1/2 inch biscuit cutter.  Place about 1 inch apart on ungreased cookie sheet.

Bake 12 to 14 minutes or until golden brown.  Immediately remove from cookie sheet and brush with melted butter.  Serve hot.  About 15 biscuits.

Good and easy!!  

Copy Cat Cool Latte

Copy Cat Cool Latte

Coffee Base:

1/2 cup coffee grounds

1 1/2 cups boiling water

1/2 cup sugar

1 tsp vanilla

Cool Latte:

1/2 cup coffee base

10 ice cubes

1/2 cup cream, half & half or low-fat milk

For the Coffee Base:  Pour boiling water over the coffee grounds in a glass container (I use a French Press).  Let water and grounds sit until coffee comes to room temperature.  Strain the grounds from the brewed coffee.  Heat the coffee in the microwave for 2 minutes or on stove top.  Add 1/2 cup sugar and vanilla to coffee and stir.  Store in a sealed glass container in the refrigerator.

For the Cool Latte:  Put 1/2 cup of Coffee Base in blender.  Add about 1- ice cubes a couple at a time, blending until it looks like slush.  Add milk and blend for about 10 seconds.  Pour into a glass and drink with a straw.  

This is a pretty darn good knock off!  

Buttery Nipple

Buttery Nipple

1 oz butterscotch schnapps

1/2 oz Irish Cream liqueur

Layer the Irish Cream over the butterscotch schnapps in a shot glass.  Shoot it. 

Oh Mama!  That is good!!!

Momma Neely's Pot Roast

Momma Neely's Pot Roast

Recipe courtesy The Neelys

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

2 hr 35 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

• 1 (3 to 4-pound) boneless bottom round roast
• Kosher salt and freshly ground black pepper
• 1/4 cup vegetable oil
• 2 yellow onions, peeled and quartered
• 3 cloves garlic, smashed
• 1 tablespoon tomato paste
• 1 cup red wine
• 2 cups beef stock
• 2 fresh thyme sprigs
• 2 bay leaves
• 3 carrots, peeled and sliced into 1/2-inch pieces
• Freshly chopped parsley leaves, for garnish

Directions

Preheat the oven to 350 degrees F.

Season the roast on all sides with salt and pepper.

In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.

Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.

Serve with Roasted Garlic Fingerling Potatoes.

Very Good!  12.22.16

Beef Oriental

1 lb lean round steak, 1/4-inch thick

2 tbsp oil

1 1/2 cups hot water

1 beef bouillon cube

1 tbsp soy sauce

1 clove garlic, crushed

1/2 tsp black pepper

1/2 cup raw carrot strips (3x1/4-inches)

1/2 cup diagonally sliced celery

1 cup diagonally sliced green onion

1 cup chopped green pepper

Sliced mushrooms

1/2 cup sliced water chestnuts, drained

1-1 1/2 cups boiling water

2 tbsp cornstarch

1/4 cup cold water

Cut meat into thin strips.  Heat oil in frying pan and brown beef.  Add hot water, beef bouillon, soy sauce, garlic and pepper.  Cover and simmer very slowly 40 minutes.  When meat is tender, add vegetables.  If cooking liquid has evaporated too much add 1 1/2 cups boiling water, otherwise add 1 cup.  Make slurry with cornstarch and cold water and use to thicken sauce when veggies are tender.

Serve with rice

Creole Steak

Creole Steak

Dredge beef cubed steak (or pounded round steak pieces) in flour, salt, pepper, paprika mixture.

Brown in a little oil.

Lightly brown bell pepper and onion in the oil.

Add a can of stewed tomatoes and 1 cup beef broth.

Simmer 1 hour or until tender.

Thicken gravy with a little cornstarch slurry.

Serve over rice

Chinese Pot Roast

4 pound boneless beef roast (chuck or eye of round)

2 teaspoons garlic salt

2 teaspoons black pepper

1 teaspoon dry mustard powder

1 tablespoon olive oil

2 1/2 cups water

3/4 cup Low Sodium Soy Sauce

3 tablespoons white vinegar

1/4 cup honey

1 teaspoon ground ginger

1 teaspoon celery seed

2 tablespoons cornstarch

1/4 cup cold water

Preheat the oven to 325^F.  

Coat the roast with garlic salt, pepper and mustard powder.  Heat the oil in a large skillet over medium-high heat and brown the beef well on all sides.  

In a large oven proof casserole dish or baking pan, combine the water, soy sauce, vinegar, honey, ginger and celery seed and whisk until the honey is mixed in.  Place the browned beef in the soy mixture, cover the pan tightly with aluminum foil and bake for about 2 1/2 to 3 hours or until very tender.  

When the roast is done, remove it to a serving plate, tent with foil and keep warm.  Pour the soy sauce mixture into a large skillet and bring to a boil over medium-high heat.  Stir the cornstarch and cold water together to make a slurry and pour that into the boiling liquid.  Whisk until the mixture thickens, about 1 minute.  

Serve the gravy over the sliced beef.

Very good served with hot, cooked rice and broccoli.  Yum!  (from allrecipes.com)

If you use the Eye of Round and slice it thinly, this also makes great Roast Beef sandwiches!

Winter Warm Up Beef Pot Pie

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

3/4 lb. boneless beef sirloin steak, cut into 1/2-inch cubes

2 small onions, cut into thin wedges

1 1/2 cups cubed (3/4-inch) peeled baking potatoes

3/4 cup cut (1x1/2x1/2-inch) carrot

1/2 cup Green Giant™ Frozen Sweet Peas

1 (4.5-oz.) jar Green Giant™ Whole Mushrooms, drained

1 (12-oz.) jar brown gravy

2 tablespoons cornstarch

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg yolk

2 teaspoons water

1 teaspoon sesame seed

Directions

1. Heat oven to 425°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
2. In large nonstick skillet, cook beef and onions over medium-high heat for 4 to 6 minutes or until beef is browned, stirring frequently. Stir in potatoes, carrot, peas and mushrooms.
3. In small bowl, combine gravy, cornstarch, thyme, salt and pepper; mix well. Stir into beef mixture; cook until thoroughly heated. Pour mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut small slits in several places in top crust.
4. In another small bowl, combine egg yolk and water; blend well. Brush top crust with egg mixture; sprinkle with sesame seed.
5. Bake at 425°F. for 30 to 40 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool 10 minutes before serving.  6-6-2005