The Cookbook


Saturday, August 7, 2010


Banana Nut Bread

2 sticks oleo

½ tsp. salt

1 ½ C. sugar

1 tsp. soda

2 eggs

2 C. flour

1 tsp. vanilla

4 or 5 very ripe bananas

¼ C. buttermilk

1 C. nuts

Cream oleo and sugar; add eggs, vanilla and bananas. Add soda to buttermilk and then to liquid mixture, then add flour and nuts last. Pour into 2 greased loaf pans. Bake at 325º for approximately 1 hour.

Susan Cox, February 1992

Pumpkin Spiced Bread

3 ¼ C. flour

1 tsp. baking powder

2 tsp. baking soda

1 ½ tsp. salt

3 C. sugar

1 tsp. cinnamon

1 tsp. nutmeg

4 eggs, well beaten

1 C. oil

1 ½ C. chopped nuts

1 (1# 4 oz.) can pumpkin (I use Libby)

1 C. mincemeat (Borden's None-Such in jar)

Combine flour, baking powder, soda, salt, sugar, cinnamon and nutmeg in mixing bowl. Blend in eggs, oil, nuts, pumpkin and mincemeat. Pour into 5 greased and floured 7 ½ x 3 ½ " bread pans.

Bake at 350º for 50 minutes. Cool pans on rack 30 minutes. Store 24 hours before slicing. Can be frozen.

Jane Mears, December 1992

Country Corn Bread (My personal favorite)

1 C. cornmeal

½ C. flour

1 tsp. salt

½ tsp. soda

1 T. baking powder

1 C. buttermilk

½ C. milk

1 egg

½ C. oil

¼ C. sugar (optional)

Preheat oven to 450º. Put about 1 T. oil in 9x13 Pyrex pan and place in oven until piping hot. Sift dry ingredients together. Add liquids and slightly beaten egg. Mix all ingredients well. Pour into preheated pan and bake 20 minutes.

Karon Elder, August 1992

Jalapeño Cornbread

Brown 1 lb. lean ground beef with 3 chopped jalapeños, 1 large onion (may add 1/3 C. bacon drippings) and set aside.


1 C. corn meal

2 eggs

1 C. sweet milk

½ tsp. baking soda

1 No. 303 can cream corn dash salt

• Grate 1 lb. sharp cheddar cheese (you might not like this much)

• Brown ½ C. corn meal in 10 x 13 pan (I use Pyrex baking dish)

• Pour in half of your batter, then the meat mixture, part of the cheese, then the rest of the batter, topping with the rest of the cheese. Bake at 375º for 45 minutes or so.

Jane Mears, June 1993

Mexican Cornbread

1 Pkg. Plain cornbread mix

1 pkg. Mexican cornbread mix

1 can mexicorn

1 can Rotel tomatoes

1 onion

1 to 2 #'s ground beef

2 C. cheddar cheese

Brown meat with onion and add Rotel tomatoes, cook until juice is gone. Mix cornbread and add can of mexicorn. Grease iron skillet (large) and pour 1/2 of mix in, add beef and cheese then the rest of cornbread mix and top with more cheese. Bake at 350º for 30 to 45 minutes.

Judy Hill, January 1988

Karon’s Mexican Cornbread

2 eggs

1 C. cornmeal

1 C. milk

#2 can cream corn

1 med. onion chopped fine

2 or 3 buttons garlic

½ C. bacon drippings

¾ tsp. salt

½ tsp. soda

½ # grated cheddar cheese

2 or 3 chopped jalapeños (or chopped green chilies)

Mix dry ingredients. Add milk and eggs. Stir in drippings. Add corn and onion, garlic and pepper. In skillet grease and brown meal. Pour half of batter. Sprinkle ½ cheese. Pour rest of batter and top with rest of cheese. Bake at 350º for 45 minutes. I add hamburger meat to this sometimes to have complete meal.

Karon Elder, January 1988

Cream Cornbread

1 Jiffy cornbread mix

1 can cream corn

3 T. onion

1 egg, beaten

1 T. sugar

Mix and pour in casserole dish and top with sour cream. Bake at 350º until solid.

Indian Cornbread

1 C. cornmeal

1 C. milk

1 egg

1 tsp. baking powder

¼ tsp. soda

½ tsp. salt

#2 can cream style corn brown and season ground beef

½ # cheddar cheese

Sprinkle meal in bottom of hot greased skillet. Pour ½ mix in bottom, then browned seasoned hamburger, grated cheese and rest of cornbread mix and top with rest of cheese. Bake at 375º for 45 minutes.

Susan Cox, January 1992

Corn Bread

1 1/3 C. yellow cornmeal

1 C. buttermilk

½ C. flour + ½ water (depending on buttermilk)

1 tsp. salt

½ tsp. baking soda

2 heaping T. baking powder

3 T. oil

1 egg, beaten

*optional 1 or 2 T. sugar

Preheat oven to 450º. Heat 2 T. of the oil in a well-seasoned iron skillet and keep warm while mixing ingredients. Combine dry ingredients in a large bowl and mix well. Beat buttermilk, remaining oil, and egg and add to dry mixture with a few swift strokes. Mixture should be the consistency of cake batter. If too thick, add a small amount of water. Make sure skillet is very hot–but don't set the kitchen on fire. Pour batter into sizzling skillet and bake at 450º about 20 to 25 minutes until top is lightly browned. Turn onto plate. I have found if you set your skillet on a wet rag it comes out of the skillet easier. (My Daddy taught me that.)

Susan Cox, January 1994

Dinner Rolls

2 C. milk, scalded

½ C. oleo

2/3 C. warm water

2 pkgs. dry yeast

¾ T. salt

3 T. sugar

3 eggs

7 C. flour

Scald milk, remove from heat, add oleo and cool to lukewarm. Sprinkle yeast over warm water in large bowl. Add sugar, salt, well beaten eggs, milk mixture and 5 C. flour. Blend with spoon then mix well with electric mixer. Blend in remaining 2 C. flour by hand, beating well. Cover; let rise until doubled in size, 45 to 60 min. This dough will be soft but do not add more flour. When risen loosen dough on sides of bowl with table knife, beat again with spoon. Put half the dough at a time on thickly floured board. Add more flour on top and roll out 1/3" think. Do not knead flour into dough. Brush with melted butter, cut with biscuit cutter. Press buttered table knife, dull side down, into middle of roll and fold over pocketbook style. Place on two 17x11 baking sheets. Brush with butter, cover and let rise 30 to 40 min. Bake at 350º for 20 to 25 minutes.

Karon Elder, June 23, 1991

Refrigerator Rolls

Dissolve yeast in water & set aside:

2 pkg. dry yeast

½ C. warm water

½ C. sugar

1 egg beaten

½ C. shortening

½ tsp. salt

8 C. flour

2 C. warm water

Cream sugar and shortening, add beaten egg, water & salt, and above ingredients. Add flour and mix well. Knead some also.

Put in large greased bowl, grease top of dough, cover and put in refrigerator. NOTE: I have to punch down a time or two it raises so high.

When ready to use take dough as needed, put in greased pan let rise until

double in size approximately 3 hours. Cook in 400º oven 12 to 15 minutes.

CINNAMON ROLLS: Roll out dough to flat, cover with cinnamon, sugar and butter pretty thick. Cut in strips and roll up and let raise. I glaze mine with powdered sugar and milk glaze.

Bea Cox, December 1980

Sour Dough Biscuits

1 pkg. dry yeast

1 cup hot water

¾ cup Crisco oil

¾ cup sugar

2 cups buttermilk

6 or more cups flour

½ tsp. salt

½ tsp. soda

3 T. baking powder

Dissolve yeast in hot water. Add oil, sugar, and buttermilk. Sift flour, salt, soda, and baking powder and add to the liquid mixture. Add more flour if needed for smooth dough. Keep in tightly-covered bowl in refrigerator until needed. You can bake immediately or let rise before baking. Bake at 400º for 20 to 25 minutes. (It never takes that long in my oven.)

Lisa Wessels, September 1991

Spoon Bread

2 2/3 C. milk, scalded

2/3 C. cornmeal (1/2 white, yellow)

1 tsp. salt

1/3 stick butter

1 tsp. baking powder

4-5 eggs, according to size

Add the cornmeal and the salt to milk, and cook until the mixture makes a mush. Remove from fire, add butter and cool slightly. Then add egg yolks and baking powder. Mix well. Beat the egg whites and fold into mush mixture. Turn the whole mess into a 2 quart souffle dish and bake in a 375º oven for 25 to 30 minutes, perhaps a little more. It should rise and brown a bit on top.

Karon Elder, December 1991

Butter Bite Hoecakes

1 C. Martha White self-rising cornmeal

1 ½ C. boiling water

Combine cornmeal and boiling water in bowl; stir to blend. In large skillet, heat ½" shortening over medium low heat until a drop of water sizzles when dropped in skillet. Spoo

n batter by tablespoonfuls, into hot skillet. Fry until golden brown; turn and fry on other side until golden brown.

Susan Cox, June 1994

Zucchini Bread or Pumpkin Bread

2/3 C. shortening

2 2/3 C. sugar

4 eggs

1-16 oz. can pumpkin

2/3 C. water

3 1/3 C. flour

2 tsp. baking soda

1 ½ tsp. salt

½ tsp. baking powder

1 tsp. ground cinnamon

1 tsp. cloves

2/3 C. chopped nuts

2/3 C. raisins

Grease bottom only of 2 loaf pans, 9x5x3" or 3 loaf pans 8 ½ x 4 x ½ x 2 ½ ". Mix shortening and sugar in large bowl. Add eggs pumpkin and water. Blend in flour, baking soda, salt, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted center comes out clean, about 1 hr. 10 min., cool slightly. Loosen sides of loaves from pan and remove.

Zucchini: substitute 3 C. shredded zucchini (about 2 med.). Blend in 2 tsp. vanilla with cloves. Decrease baking time to 60 or 70 min. 350º.

Michele Cox, December 1991

Zucchini Squash Cake

2 C. grated zucchini

3 C. sugar

1 C. nuts

1 ½ C. oil

1 ½ tsp. cinnamon

4 eggs

3 C. flour

2 tsp. soda

½ tsp. salt

Grease and flour pan. Mix squash, sugar, oil and eggs together. Combine dry ingredients and mix together. Bake in rectangle pan for 1 ½ hours or after a little over an hour. Check for doneness. Bake at 300º. Cool before frosting.


1-3 oz. pkg. cream cheese

2 c. powdered sugar

¼ C. soft butter

1 tsp. vanilla

Dottie Rokohl, July 1993

Garlic Loaf

1 can refrigerator biscuits (separated)

½ C. margarine (melted)

1 tsp. garlic powder

1 T. parsley

Cut each biscuit in half. Mix garlic, parsley and margarine. Dip biscuits in mixture and place in 9-inch pie plate. Bake 15 minutes at 400º.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Lemon Tea Bread

¾ C. milk

2 C. flour

1 T. chopped fresh lemon thyme or 1 tsp. dried thyme

1 ½ tsp. baking powder

¼ tsp. salt

1 T. chopped fresh lemon balm or lemon juice

1 T. grated lemon rind

½ C. butter or margarine

1 C. sugar

2 large eggs

Combine first 3 ingredients in a saucepan; bring to a boil. Remove from heat; cover and let stand 5 minutes. Cool.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.

Combine next 3 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix after each addition. Stir in lemon rind.

Pour batter into a greased and floured 9x5x3 loaf pan. Bake at 325º for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely. Pour glaze over bread.

Lemon Glaze:

1 C. sifted powder sugar

2 T. lemon juice

Combine and stir until smooth.

Southern Living, July 1993

Burgundy Bread

1 French Bread, sliced horizontally

½ C. olive oil

1 C. dry burgundy

1 tsp. chopped garlic

Heat oil, wine and garlic and drizzle over bread, then put under broiler. Cut into serving pieces and serve with "Chicken a la Creole".

Connie Hill, January 1995

Banana-Apple Bread

½ C. shortening

1 C. sugar

2 eggs

1 C. peeled & finely chopped apple

1 C. mashed bananas

1 ½ C. flour

1 tsp. baking soda

½ tsp. salt

chopped nuts, optional

Cream shortening; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition; stir in apples and bananas. Combine flour, soda and salt; add to the creamed mixture, stirring just until blended. Spoon batter into greased and floured 9x5x3" loaf pan. Bake at 350º for 1 hr. or until a wooden pick comes out clean. Cool in pan 10 minutes.

Sue Russell, January 1995

Strawberry Nut Bread

3 C. sifted flour

4 beaten eggs

1 tsp. soda

1 ¼ C. vegetable oil

1 tsp. salt

2 C. thawed strawberries

2 C. sugar

1 ¼ C. chopped pecans

1 T. cinnamon

Sift together all dry ingredients and combine remaining in a separate bowl mixing well. Make a well in the dry ingredients, stir in the liquid mixture, stirring just enough to moisten the dry ingredients. Pour into 2 9x5x3" bread pans. Bake at 350º for 1 hour. Cool for 5 minutes.

Sue Russell, February 1995

Blueberry Muffins

1 beaten egg

½ C. milk

¼ C. oil

1 ½ C. flour

½ C. sugar

2 tsp. baking powder

½ tsp. salt

Mix egg, milk and oil. Mix sugar, flour, baking powder and salt. Combine the two and stir until damp. Add 1 C. fresh blueberries and stir well. Put in greased muffin pan and bake at 400º for 20 minutes. (NOTE: These muffins are not meant to be real sweet, but they are delicious.)

Karon Elder, February 1995

Broccoli Cornbread

2 boxes Jiffy Cornbread Mix

4 eggs

1 C. cottage cheese

C. chopped onion

1 box chopped broccoli, thawed

Mix together. Mix will be thick. Melt 1 stick margarine in 9x13 pan. Spoon mix onto melted butter. Bake at 350º for 1 hour. Can be halved, use all the broccoli though. I used 1 stick butter when I halved the recipe. Also, bake in a smaller pan and less time, about 35-40 minutes.

Bettye Wilson, August 1995

Blueberry Sour Cream Loaf

1 egg

½ tsp. almond extract

1 C. sour cream

2 pkgs. Martha White Blueberry

½ C. milk Muffin Mix

1 C. chopped pecans

Preheat oven to 350º. Grease a 9x5x3" loaf pan. Lightly beat egg in mixing bowl. Add sour cream, milk, extract and muffin mix; stir just until blended. Fold in pecans. Spoon batter into prepared pan. Bake 1 hour 10 minutes. Cool 10 minutes; remove from pan.

Martha White's Muffin Mix, October 1995

Fruited Bread

2 ½ C. sugar

¾ C. oil

1 ½ C. bananas

2 ½ C. flour

3 eggs, well beaten

¼ tsp. salt

1 small can crushed pineapple

¾ tsp. soda

1 (8 oz.) jar drained & chopped cherries

1 tsp. vanilla

1 C. nuts

Mix sugar, bananas, eggs, pineapple and cherries. Combine with oil. Combine flour, salt, & soda; stir into first mixture. Add nuts and vanilla last; mix well. Grease and flour pan. Bake 1 hour 45 minutes at 300º. Cool on rack. (This makes a great Christmas bread to share with friends and family.)

Susan Cox, October 1995

Carrot-Pineapple Bread

3 C. flour

2 tsp. vanilla

1 ½ C. nuts

2 C. sugar

½ tsp. salt

1 C. crushed pineapple, undrained

2 tsp. soda

1 C. grated carrots

1 tsp. cinnamon

1 ½ C. vegetable oil

3 eggs

2 T. orange rind

Bake in greased and floured pans line with wax paper. Bake at 350º depending on size of pan for 45 minutes. (can use 4 small pans)

Susan Cox, June 1996

Applesauce Nut Bread

2 C. sifted flour

½ tsp. cinnamon

¾ C. sugar

1 C. nuts

3 tsp. baking powder

1 egg (beaten)

1 tsp. salt

1 C. applesauce

½ tsp. soda

2 T. melted shortening

Sift dry ingredients, add nuts. Beat egg in mixing bowl; add applesauce and shortening. Add dry ingredients; stir just until blended. Pour into greased loaf pan. Bake 350º for 1 hour.

Susan Cox, October 1996

Refrigerator Bran Muffins

1-15 oz. box wheat bran flakes w/ raisins

5 C. flour

3 C. sugar

5 tsps. soda

2 tsps. salt

4 eggs, beaten

1 quart buttermilk

1 C. shortening, melted

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Add eggs, buttermilk and shortening; stir just enough to moisten dry ingredients. Cover and store in refrigerator until ready to bake, as long as five to six weeks.

When ready to bake, spoon batter into greased muffin tins, filling two-thirds full. Bake at 350º for 20 minutes. Yield: about 5 ½ dozen.

Karen Gattis from Ann Landers, October 1996

Paula’s Breadmaker Rolls

3 T. yeast

½ C. sugar

5 C. flour

½ C. oil

1 T. salt

2 C. hot water (I only use 1 ½ to 1 2/3 C. for my breadmaker)

Set on dough setting; when finished; roll into balls, place in greased muffin pans, and bake at 375º until brown. (These are very very good.)

Paula Griffin, September 1996

Spoon Rolls

1 pkg. dry yeast

2 C. lukewarm water

¼ C. sugar

1 egg

¾ C. melted shortening or oil

4 C. self-rising flour

Dissolve yeast in water. Mix together in large bowl with all other ingredients. Store covered in refrigerator and use as desired. (Will keep several days.)

To cook--spoon batter into well greased muffin tins and bake immediately at 425º for 20 minutes. Do not have to wait for them to rise. Serves 18

Linda Flower, Glenda Duncan's aunt, October 1996

Banana Nut Bread

2 C. sugar

¼ tsp. salt

½ C. butter

1 tsp. vanilla

2 eggs

1 C. chopped pecans

2 C. flour

3 bananas (mashed)

1 ½ tsp. soda

6 T. buttermilk

Cream butter and sugar. Add eggs. Mix flour and salt. Add to mixture with milk to which soda has been added. Add bananas, nuts and vanilla. Pour into 2 pans which have been greased and floured. Fill half full, bake at 350º for about 1 hour. Turn pans upside down to cool and loaves will fall out.

Jan Scogin, November 1996

Quick Rolls

2 C. self-rising flour

¼ C. mayonnaise

1 C. milk

1 tsp. sugar

Combine all ingredients, mix well. Spoon into lightly greased 2" muffin pans. Bake at 450º for 10 minutes until golden brown. Yield about 1 dozen.

Eloise "Ese" Rudd, Susan Cox's Aunt, July 1976

Weight Watcher’s Bran Muffins

2 oz. 40% Bran Flakes (4 oz.=2 ¼ C.)

2 oz. All Bran (4 oz.=2 C.)

2/3 C. powdered milk

¼ C. flour

1 tsp. soda

1 tsp. baking powder

pinch of salt

2 T. brown sugar substitute

4 tsp. vegetable oil (Canola)

2 tsp. vanilla

2 tsp. apple pie spice

1 C. applesauce (unsweetened)

1 large banana

Pour into greased muffin tins and bake at 400º for 18 or 20 minutes. Good to free

ze and warm in microwave for breakfast.

Susan Cox, February 1995

Denver Biscuits

2 C. warm water

¾ C. dry powdered milk

¼ C. sugar

¼ C. shortening

1 pkg. dry yeast

1 tsp. baking powder

¼ tsp. soda

3 tsp. salt

3 or 4 C. flour

Mix thoroughly. Let rise in warm place about 1 hour or a little longer. Do not knead.

Store in ice box until ready to use. Take amount needed on floured board, roll, and cut. Put in greased pan. Bake at 425º. This recipe may be doubled.

Marcia Browder, December 1978

Pioneer (Biscuit Mix) Cinnamon Rolls

¼ C. sugar + 1 T. sugar

2 tsp. cinnamon

2 T. margarine, melted

1 C. skim milk

2 ¾ C. Pioneer Biscuit Mix

2 T. margarine, melted or non-fat

½ C. nuts (optional)plain yogurt

¼ tsp. vanilla or maple flavoring

½ C. sifted powdered sugar

1. Preheat oven to 350º. Spray 9x13" pan lightly with vegetable spray.

2. Blend ¼ C. sugar and cinnamon...set aside.

3. Blend 1 T. sugar, 2 T. margarine, milk and baking mix in bowl.

4. Turn dough onto a surface sprinkled with dry mix. Roll dough into a 12x14" rectangle.

5. Spread yogurt or margarine over dough

6. Sprinkle sugar/cinnamon mixture over top. Sprinkle nuts.

7. Roll dough from long side. Gently press seam. Cut into 1" slices and place in pan cut side up.

8. Bake 25 to 28 minutes until golden brown.

9. Drizzle with powdered sugar that has been blended with 1 T. water and flavoring.

Yield: 16

Donna Bizzell, Pioneer Biscuit Mix Box, October 1997

Banana Nut Muffins

1 ½ C flour

1 C. oatmeal

½ C. sugar

1 tsp. baking soda

1/8 tsp. salt

1 egg

½ C mashed ripe bananas

¾ C. milk

1/3 C. vegetable oil

Stir together dry ingredients. Set aside. Mix egg, banana, milk, and oil. Add liquid mixture all at once to dry ingredients, stirring just until moistened. Spoon batter into greased muffin cups. Bake 400º for 15-18 minutes.

Topping ingredients:

1/3 C. coconut

1/3 C. chopped nuts

2 T. honey

2 T. margarine-melted

Combine topping ingredients. Sprinkle 1 tsp. topping on each muffin. Return to oven for 1 minute longer. Makes 12.

Nancy Volmer, December 1997


3 C. Pioneer Biscuit

Mix with 1 to 1 ½ C. buttermilk


Mix enough buttermilk to moisten all of the mix and hold it together (kind of sticky). Knead a few times on floured surface and roll out to ½” to thick and cut with 2” cutter. Lightly oil bottom of pan and roll biscuits in oil. Bake at 450º for about 15 to 20 minutes or until golden brown.

**I make these every Saturday morning and we never get tired of them. To us (and this is our personal opinion) you can't make biscuits from scratch any better. To really make these fattening and delicious, John Seale rolls his in a stick of melted butter instead of oil. Ron and Tim say they are to die for, but my high cholesterol just won't let me do it. One day before I die I'm going to make them like that though.

Susan Cox, August 1972

Banana Bread

1 C. shortening

2 C. sugar

4-6 mashed bananas

4 eggs

4 C. flour

1 ½ tsp. soda

½ tsp. salt

1 C. broken pecan pieces

Cream shortening and sugar. Add mashed bananas then eggs. Stir in flour sifted with soda and salt. Add nuts. Bake about 1 hour in medium oven (325º-350º). This will make 3 small loaves.

Sally Branson, August 1999

Cranberry Cobblestone Bread


1/3 C. dried cranberries

2 tsps. orange zest

1/3 C sugar

4 tsps. ground cinnamon

2 pkgs. (11 oz. each) refrigerated dinner rolls

4 T. butter or margarine, melted


½ C. powdered sugar

2-3 tsps. milk

Preheat oven to 375º. For bread, combine cranberries and orange zest in small bowl; mix lightly. In 1 Qt. batter bowl, combine sugar and cinnamon. Unroll dough; separate into 16 rolls. Using kitchen cutters, cut each roll into quarters. place half of the dough pieces and half of the butter in 2 Qt. batter bowl; toss gently. Sprinkle with half of the sugar mixture; toss to coat evenly. Place dough pieces in Stoneware loaf pan to cover bottom of pan; sprinkle with half of the cranberry mixture. Repeat layers. Bake 40-45 minutes or until golden brown; cool in pan 15 minutes. Loosen bread from edges of pan; remove to nonstick cooling rack. for glaze, combine powdered sugar and milk in small bowl; drizzle over warm loaf.

Cook’s Tips:

To prevent the crust of the bread from becoming two brown, loosely tent the top of the bread with aluminum foil during the last 20 minutes of baking.

Dried cherries may be substitute for the dried cranberries, if desired.

Pampered Chef Cookbook, January 1998

Jalapeño Cornbread

4 T. oil

1 C. medium ground cornmeal

1 C. flour

2 T. sugar

1 T. baking powder

1 tsp. salt

1 C. buttermilk

1 C. corn kernels

1 C. grated sharp cheddar cheese

3 eggs, slightly beaten

3 to 4 fresh or pickled jalapeños, minced

2 T. minced onion

2 T. sour cream

¼ C. unsalted butter, melted

Grease 1 10” cast iron skillet with 1 T. oil. Place the empty skillet in a cool oven, and preheat the oven to 400º. In a medium bowl, stir together the cornmeal, flour, sugar, baking powder and salt. Pour into the buttermilk and add the corn, cheese, eggs, jalapeños, onion and sour cream. Gently mix by hand until the mixture is thoroughly blended. Stir in the melted butter and remaining oil. Remove the skillet from the oven, pour the batter into the skillet (the batter will sizzle) and then return to the oven. Bake the cornbread for 30 minutes or until it begins to brown on top.

Austin Miller from Nancy Volmer, September 1999

Lemon-Berry Muffins (lowfat)

Cooking spray

1 C. fat-free milk

1 C. old-fashioned oats (not quick or instant)

¼ C. unsweetened applesauce

1 T. canola oil

1 ½ C. unsifted flour

1 ½ tsp. each grated lemon zest & vanilla

2 tsp. baking powder

½ C. fat & cholesterol-free egg substitute

1 tsp. baking soda

½ tsp. each ground cardamom & salt

½ C. sugar plus extra for sprinkling

¾ C. each fresh or frozen blueberries & raspberries

Preheat oven to 400º. Coat 12 muffin cups, or line with foil liners. Heat milk to just under a boil. Stir in oats, applesauce, oil, zest and vanilla. Let cool 15 minutes; stir in egg substitute.

In large bowl, whisk flour, ½ C. sugar, baking powder, baking soda, cardamom & salt. Stir in berries until coated. Add milk mixture; stir with rubber spatula just until incorporated (batter will be lumpy; do not over mix).

Fill muffin cups ¾ full with batter (if muffin cups are less than 1 ½” deep, bake about 14 muffins). Sprinkle tops with extra sugar. Bake 18 to 20 minutes, until pick inserted comes out clean. Cool muffins in pan on wire rack. Remove from pan. Muffins can be stored in freezer bags & frozen up to 2 months.

McCall’s Magazine

Hush Puppies

1 C. cornmeal

1 C. flour

2 tsp. baking powder

1 tsp. salt

1 onion, chopped

1 bell pepper, chopped

1 jalapeño pepper, chopped

1/8 tsp. garlic powder

1 can cream style corn

1 egg

Mix all ingredients together. Cook in deep fat until done.

Glenn Helweg, November 2000

Buttermilk-Oat Rolls

¾ C. regular oats

½ C. boiling water

1 T. sugar

1 pkg. dry yeast or 2 ¼ tsp.

1 ½ tsps. sugar

¼ C. warm water

2 ¼ C. bread, divided

¼ C. low-fat buttermilk

1 T. butter or margarine, melted

¾ tsp. salt

Cooking spray

1 T. water

1 large egg white, lightly beaten

1 T. oats

  • Combine first 3 ingredients in a small bowl, stirring until well-blended. Let stand 5 minutes.
  • Dissolve yeast and 1 ½ teaspoons sugar in warm water in a large bowl; let stand 5 minutes. Add oat mixture, 1 ¾ C. flour, buttermilk, margarine, and salt to yeast mixture, stirring to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be slightly sticky).
  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover and let rest 5 minutes. Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each into a ball. Place balls in a 9-inch square baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.
  • Preheat oven to 375º.
  • Uncover dough. Combine 1 tablespoon water and egg white; stir well with a whisk. Brush over dough. Sprinkle dough with 1 tablespoon oats. Bake at 375º for 25 minutes or until lightly browned. Serve warm. Yield: 1 dozen rolls.

For bread machine...

Do #1; put ingredients in bread maker in this order; yeast, sugar, flour, salt, butter, buttermilk, oatmeal mixture, and water. Put your machine on dough cycle. When the cycle has finished, coat muffin tins with cooking spray and roll the dough into equal portions making 12 rolls and follow the directions from the bottom of 3 - 5.

Karolyn Gephart, Weight Watchers Magazine, November 2000

Sour Dough Rolls

2 pkgs. dry yeast dissolved in

1 cup warm water

Add: 2/3 C. sugar

¾ C. oil

4 C. buttermilk (room temperature)

Stir well. Be sure oil is well blended when adding flour.

Add: 4 cups of flour

4 tsp. baking powder

1 tsp. soda

Mix well. Add 5 more cups flour (I add more than this)

Mix well. Let rise. Punch down. Pinch off and shape into balls. Bake at 375º for 20 minutes. Can be stored in refrigerator for several days. If refrigerated, I let rise an hour or so after made out into rolls. Sometimes also let rise some if not cold.

Cheryl O’Guinn, a friend of Bea Cox (my sweet Mother-in-Law), November 2007

Beer Bread

1 C. sugar

3 C. flour

1 bottle of beer or any other carbonated drink

Mix together really well and put it in a sprayed bread pan. Put it in the oven on 350º for 40-45 minutes. Take it out and pour one stick of melted butter on top, then put it back in for 5-10 minutes. Then just let it cool! :)

Amy Bruner, 2009

Banana Oatmeal Muffins

½ C. butter or margarine, softened

1 C. sugar

1 tsp. vanilla

2 eggs

1 C. mashed bananas

1 C. quick-cooking oats

1 C. flour

1 tsp. baking soda

¼ tsp. salt

1 C. chopped pecans

¾ C. fresh blueberries

• Beat the butter in a mixing bowl until smooth. Add the sugar and vanilla gradually, beating until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the bananas.

• Combine the oats, flour, baking soda and salt in a bowl; mix well. Stir in the pecans and blueberries gently. Add to the banana mixture, stirring just until moistened.

• Spoon the batter into a 5x9” loaf pan sprayed with nonstick cooking spray.

• Bake at 350º for 50 to 55 minutes or until the loaf tests done. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

Pat Bennett, August 2004

Tomato-Cheddar Bread

3 C. All-purpose baking mix

1 C. shredded cheddar cheese

2 eggs, lighly beaten

1/3 C. milk

1 can (14.5 oz.) diced tomatoes, with juice

1. Heat oven to 350º. Coat two 8 ½ x 4 ½ x 2 ½ loaf pans with nonstick cooking spray.

2. Stir together baking mix, shredded cheese and salt to taste in a large bowl; make well in cneter of mixture. Add eggs, milk and tomatoes to well. Stir just until the dry ingredients are moistened. Divide batter evenly between the prepared loaf pans.

3. Bake at 350º for 45 minutes, or until toothpick inserted in centers tests clean. Cool in pans on rack 5 minutes. Turn out of pans. Serve warm.

Family Circle, March 2005

Yamberry Muffins

Sweet potatoes made with butter, maple syrup, or even marshmallows will work beautifully in this, as will any type of sweet cranberry sauce.

Recipe Makes 12

1 cup leftover mashed sweet potatoes (or yams) 2 large eggs, ½ cup sugar, ¼ cup vegetable oil, ¼ cup water, 1 teaspoon finely grated orange zest, or to taste, 1 tablespoon vanilla extract, ½ cup wheat flour, 1 ½ cups all-purpose flour, 1 ½ teaspoons kosher salt (or ¾ teaspoon table salt), 2 teaspoons baking powder , ¼ teaspoon baking soda, 1 cup leftover cranberry sauce.

Heat the oven to 350º and grease a 12-cup muffin pan. In a large bowl, mix together potatoes, eggs, sugar, oil, water, zest, and vanilla with a wooden spoon. In another bowl, whisk together flours, salt, baking powder, and baking soda, then add to the sweet potato mixture and stir until just combined. Gently stir in cranberry sauce. Spoon batter into the muffin cups and bake until muffins are browned and the tops spring back when you press them lightly with your fingertip, about 30 minutes. Cool in pan on a rack 5 minutes, then turn muffins out onto rack to cool completely.


Jalapeño Cornbread

2 c. cornmeal

½ c. oil

1-17 oz. can cream style corn

3 jalapeño peppers, chopped

¾ c. buttermilk

2 eggs, well beaten

½ lb. cheddar, shredded

2 cloves of garlic, pressed or minced

Combine all ingredients. Pour into hot, greased, iron skillet. Bake at 400º for 35 to 45 minutes, or until brown. 16 servings.

Tammy Fowler, July 2010

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