Indulgence no longer has to feel guilty. Go ahead, treat yourself!
1&1/2 cups self rising white cornmeal(I like the water ground type like Big Spring Mills) - not cornmeal mix.
1 lg. egg
Mix the cornmeal, egg and buttermilk together(use enough buttermilk to make a thick batter)...I use full fat (first choice) or low fat buttermilk. The fat-free does not taste as good but will do if you have nothing better. LOL
Before making batter, pour enough canola oil (or go hog wild and use bacon fat if you are related to Dusta's Mom or my Mom) to slightly cover bottom of an 8 inch cast iron skillet and heat in oven at 450 until hot. Pour batter into pan(if the pan is hot enough, it will sizzle and start to cook immediately around the sides. Bake on top rack in oven until golden. Enjoy! If you have a larger cast iron pan(say 9 or 10inch)- do everything the same, but use 2 cups of cornmeal- you will still just need one egg and a little more buttermilk.
This is Mom's and DH's favorite cornbread. I came up with it when I discovered that DH is gluten sensitive and shouldn't have white flour products(among other things).. It is really tender- you will not miss the flour, trust me. And the buttermilk makes it smell heavenly as it bakes.
Keep on Keeping on! You are so worth it!
I made these this past Sunday- they turned out wonderful! I think they would make great sub rolls too- incredible. I did the dough part in the bread machine and then shaped them and let them rise in a pan. The only thing I did different was instead of covering with a wet towel- I used buttered wax paper(to keep the dough from sticking) and a dry towel on top. BIG HIT with the French Dip Roast.
French Bread Rolls to Die For (bake at 400 degrees)1 1/2 cups warm water -- (110º)1 tablespoon active dry yeast2 tablespoons sugar2 tablespoons vegetable oil1 teaspoon salt4 cups bread flourIn a large bowl, mix warm water, sugar & yeast. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the oil, salt & 2 cups of the flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beatingwell after each addition. When the dough has pulled together, turn it out onto a lightly floured surface & knead until smooth and elastic,about 8 minutes. Lightly oil a large bowl, place the dough in the bowl & turn to coat with oil. Cover with a damp cloth & let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough & turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces & form into rounds. Place the rounds on lightly greased baking sheets at least 2 inches apart. Coverthe rolls with a damp cloth & let rise until doubled in volume, about 40 minutes. Bake in preheated oven for 18 to 20minutes, until golden brown. May make the dough in the bread machine,& then continue on with the recipe as written. Put water, oil, sugar & salt in first, then flour,then yeast. Use dough cycle.
I had these on the T'Giving recipes and copying them here too. I am making them today for T'Giving tomorrow- well, making the dough and then in the morning(real early) going to get up and bake them before we head to Mom's. :)
Muril's Favorite Potato Rolls(Tea Rolls)1 cup milk2/3 cup shortening or butter(I use butter-adds more flavor)1/2 cup sugar1 1/2 tsp. salt2 pkg. yeast1/2 cup warm water2 eggs, beaten1 cup mashed potatoesEnough flour to make doughAdd yeast to warm water. Scald milk: add shortening OR butter, sugar, and salt to milk. When cool, add yeast. Add beaten eggs. Mix in flour and knead well. Add enough flour to work with and then knead it on a floured surface until no longer sticky. (about 5-10 minutes) Put in a greased bowl. (I have a large yellow tupperware bowl that I use.) I oil the bowl and put some oil on top of the dough. Cover and refrigerate. I always make them a day or two before Thanksgiving. Two hours before baking, roll out and make rolls. Cover with buttered wax paper and a towel. Let rise. Bake at 350 to 375 until golden. This recipe makes several pans. Enough for a large family gathering.:) When I shape them, I squeeze a small ball and flatten into a circle and then fold it over. I got this recipe from a dear friend who used to go to my church years ago. She called them Tea Rolls. They are so good. My family pouts when I don't make them. LOL There has been a few times when I take some from the store and....They look at me and say, "You didn't make the potato rolls." Looking really pitiful.:)If this wasn't such a large recipe, I would like to do the mixing and kneading in the bread machine and then transfer to the bowl and to the refrigerator but it has too much flour. I think it has at least about 5 cups, if I remember correctly. I don't measure it so I am not sure.:)Enjoy and Happy Baking,~Muril~
Muril, can I substitute butter for the margarine in the Blueberry Muffin recipe?
Natasha is it the blueberry muffin recipe that I post? If it is I use butter in all my baked goods that call for margarine. I found that recipte on TOH some place years ago.
Oh Dusta, looking again it is your recipe.... Muril had just posted it up. Thanks for the info on subbing butter. I just wanted to be sure it would work. Thanks! Im making them for Christmas breakfast.
Natasha, I always use real butter instead of margarine! :) Glad Dusta answered your question. :)
These muffins are great! We had them for T'giving and probably will have them again on C'mas day. I may make scones as well.
My mom has been making this for Christmas morning since before I was born ... yes ladies, when dinosaurs roamed the earth ... it's delish!
Swedish Coffee Braid
1 cup milk
1/2 cup sugar
1 tsp. salt
1 1/2 tsp ground cardamon
1/3 cup softened butter
2 pkgs yeast
1/4 cup warm water
4 to 4 1/2 cups flour
Soften yeast in warm water. Let stand for 5 minu and blend in the well beaten egg. Scald milk adn dissolve the sugar, salt, cardamon and butter. Cool to lukewarm and add the yeast mixture. Add half the flour and beat thoroughly. Add the rest of the flour a little at a time until you have a soft dough .. but stiff enough to be kneaded. Knead on a lightly floured board until smooth adn place in an oiled bowl. Use a large bowl. Turn once to oil the top. Cover and let rise to double in bulk. Punch down, pull edges into center, and turn over in the bowl. Let stand for 10 minutes and then turn onto lightly floured board.
Divide into 2 parts. This recipe makes two braids. Divide each half into 3 equal parts and roll each one with your hands into a rope-like strip, 2 inches thick and 12 inches long. Place the 3 ropes parallel and about one inch apart on an oiled baking sheet. Start braiding from the center and work toward either end. Seal the ends. Both braids can be placed on a LARGE cookie sheet but they should be placed several inches apart. Cover and let rise for about 1/2 hour. Bake at 375 for 25-35 minutes. Frost immediately with a thick powdered sugar and butter frosting, which will soften and melt and run down the sides. Sprinkle with sliced almonds. Can decorate with candied fruit. SOOOO GOOOD
My "Babies" are growing up!!!!
Tried these this morning with our breakfast. They were delicious! They have the texture of like... pineapple upside down cake, but without the cherries, etc. They were great. Next time, I will probably use splenda instead of the sugar, and maybe apple sauce instead of the oil. They are so moist and delish. Even great for a dessert!Sweet Pineapple MuffinsTina Hanson, Portage Wisconsin2 c all purpose flour2 c sugar1 tsp baking soda1 tsp baking powder2 cans (8oz each) crushed pineapple UNDRAINED2 eggs1/2 c vegetable oilIn a large bowl, combine flour, sugar, baking soda, and powder. In another bowl, combine the pineapple and juice, eggs and oil. Stir into the dry ingrediants just until moistened.Fill greased muffin cups two thirds full. Bake at 350 for 20-25 min. cool in pan for 10 minutes before removing to a wire rack. Yields 20 muffinsAgain, I halved the recipe and it made 12 muffins... so I assume the whole batch would make 24. Im excited to try these again with a few more healthier ingredients. Also, I just mixed it all in one bowl. Im not big on dirtying two bowls when one will do :)
This is so yummy. I love trying new breads. I adapted it to the bread machine for the dough cycle and did the rest as directed. I started out with 3 cups of flour(unbleached) and then added a few tbs. at a time while it was doing it's thing in the bread machine- looked too sticky. I wouldn't recommend leaving the bread machine so you can get the flour ratio right while it is mixing. I put the liquid ingredients with the beaten egg(cooled the milk mixture a bit first as not to kill the yeast- then added the flour on top, put the sugar and salt on top of the flour and then put the little indentation in the flour and added the yeast and let it go. I didn't add seseme seeds but the rest as the recipe directed. Enjoy! This was my first monkey bread so was so excited. Great with pasta! As you can see, I had a big tube pan to bake it in- looks really pretty and smells heavenly baking!
Source: Taste of Home Healthy Cooking Dec/Jan 2009
Herbed Monkey Bread
Nutrition Facts: 2 pieces equals 150 calories, 6 g fat (2 g saturated fat), 22 mg cholesterol, 260 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
My sister Phyllis inspired my trying this recipe! She loves cinnamon chip scones, especially Paneras. Well, I had never had cin. chip scones so looked on the net, far and wide and ended up trying a TOH recipe! Great choice! Well, they had 4 stars on the feedback so that was good. These are fabulous! Flakey and Wonderful...shall I go on! Cinnamon-y!
Phyllis just called with her review....says they are scrumptious- she has eaten 1&1/2 already. LOL She says you have to have a cup of coffee with flavored creamer and honey with the scones. She is such an enabler!
I used parchment paper lined baking pans- and still the cinnamon chips that were on the bottom of the scones burned- but the scone still taste fabulous. I may play around with the temp next time or use a stone baking pan to keep the bottom chips from browning too much.
These taste better than they look,if that is possible! LOL
Cinnamon Chip Scones
3-1/4 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar, divided
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1 cup buttermilk
1 package (10 ounces) cinnamon baking chips
2 tablespoons butter, melted
In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.
Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar.
Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm. Yield: 1 dozen.
Cinnamon Chip Scones published in Simple & Delicious November/December 2007, p12
Just went to the sparksite and put the ingredients in and came up with some nutritional info- pretty high in calories and such- but thought this will help us keep things in perspective. LOL Looks like it is lower in calories than the Panera scone- Na Na Na Boo Boo! :) Thier scones weigh in at 530 calories and 26 grams of fat per scone.
This recipe came from the simple and delicious TOH that Pams recipe was in :) Anyway, Im gonna be making this bread on Wednesday. Im just posting itup now for fun. Ill edit in a review afterwards, though I must say, it looks delish! I have never made anything home made with yeast, so Im kinda nervous!Garlic Herb Braid4 to 4 1/2 cups ap flour3 tbs sugar2 pkg (1/4oz each) quick rise yeast2 tsp dried basil1 3/4 tsp dill weed1 1/2 tsp salt3/4 tsp garlic powder3/4 tsp dried crushed rosemary3/4 cup 2% milk1/2 cup water1/4 cup butter, cubed1 egg1 tbs butter, melted-In a large bowl, combine 1 1/2 cups flour, sugar, yeast and seasonings. In a small saucepan heat the milk water and cubed butter until 120-130 degrees. Add to dry ingredients and beat just until moistened. Add egg, beat until smooth. Stir in remaining flour to form a soft dough.-Turn onto a floured surface and knead until smooth and elastic, about 4-6 min. Cover and let rest for 10 min.-Divide dough into thirds. shape each into a 15inch rope. Place ropes on a greased baking sheet and braid, pinching the ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 25 minutes.-Bake at 375 for 20-25 minutes, or until golden brown. Brush with melted butter. Remove from pan and place on a wire rack to cool. Yield one loaf, 16 slices.This bread had 169 calories and 5 grams of fat per slice. So it isnt so healthy, but I hope its tasty.
BANANA CHIP MUFFINS
Prep:15 min. Bake:20 min. Yield:1 dozen
1/3 cup vegetable oil (I use canola)
3/4 cup sugar
3 medium ripe bananas, mashed (about 1-1/3 cups)
2 cups all purpose flour
1/2 cup old fashioned oats
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips (I used half choc. & half pb chips)
1. In a large mixing bowl, beat egg, oil and sugar until smooth. Stir in bananas. Combine the flour, oats, baking soda, baking powder and salt; stir into the banana mixture just until moistened. Stir in chocolate chips
2. Fill greased muffin cups three-fourths full. Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack..
Muril's Notes: I made the entire recipe and froze half of it for later. You could half it desired though. Tasted yummy- hearty but not too- whole-wheatish- but then again-DH and I both love the whole wheat taste so may be a litttle bias. :)
*I used King Arthur's unbleached bread flour instead of all purpose. I used Hodgins Old Fashioned Whole wheat flour.
I added a tbs. of honey with the water and oil, then added the dry ingredients on top, making a little hole and adding the yeast(as my breadmaker tells me,lol)...let the bread machine do it's thing. Then punched the dough down, froze half of it and let the other rest a few minutes- shaped on the pizza pan(I used a cast iron pizza pan).. rubbed olive oil on the crust, baked 10minutes, then added the remaining toppings(mozzarell, tomatoes, basil, fresh garlic, and grated romano)- baked until golden and cheese is melted really good. Enjoy! Fresh rustic flavor and great texture. I think you could zap it up with Italian seasonings too- could add some of those before starting the bread machine cycle.
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