The best cornbread I've ever had (Yes, even better than the yellow cake mix kind.)

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I think the title speaks for itself.  

{What you need}

2 cups cornmeal

2 cups flour

1 1/3 cups white sugar

1 tsp salt

1 tsp baking soda

2 cups sour cream

1 cup butter, melted

4 eggs

Mix all dry ingredients together in a large bowl.  Incorporate the wet ingredients and mix until blended. Pour batter into a greased 9x13 glass dish and bake at 375 for 30-35 minutes.

original recipe found here

Crusty Peasant Bread

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This is could very well be my favorite recipe of all time.  I made dozens of these loaves over Christmas to give to neighbors as gifts and it was a major hit.  This bread recipe is soooooooo easy and fool proof, yet it turns out absolutely stunning!  It makes you look like a master, really.  You do have to raise the dough over night, so it takes a little forethought.  But seeing as it only takes literally five minutes to assemble, I say it makes up for it.  Plus you'll get fans everywhere you go, so totally worth starting it the night before.  This obviously goes great with any meal--breakfast, lunch, dinner, snack..... I love a fresh slice with avocado smeared on it with a little sea salt!

{What you need}

3 cups flour

1 3/4 teaspoon salt

1/2 teaspoon instant yeast

1 1/2 cups water

*you will need a cast iron pot with a lid for this recipe

In a large bowl, whisk together all the dry ingredients.  Gradually stir in the water with a rubber spatula until a shaggy-wet-ish dough forms (it won't be super wet).  Don't you love my imagery?  Cover the bowl with plastic wrap and let rise 12-18 hours, or over night for convenience.  When ready to bake, preheat the oven to 450 and place the cast iron pot with the lid on it in the oven to preheat for 30 minutes.  Right after you put the pot in the oven, turn out the dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is preheating.  After the 30 minutes, open the oven and remove the lid of the pot.  Drop the dough ball in and return the lid.  Bake for 30 minutes with the lid on, and then take the (HOT) lid off and bake for an additional 15 minutes.  Remove from oven and cool on a rack.  If you can't serve it right away, reheat it in a hot oven for a few minutes and you will get the crustiness back to it.  

original recipe from Simply So Good

Fast Clover Rolls

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These are a great addition to any weeknight meal. They take less than an hour to make, start to finish, and taste fantastic.  They can be fancy, too, so you can make them for any reason. Makes 24.

{What you need}

1/2 cup low-fat milk

1/4 cup sugar

2 teaspoons salt

3 tablespoons butter

3 packages (or 6 3/4 tsps.) of dry active yeast

1 1/2 cups warm water (105F – 115F)

5 – 6 cups all-purpose flour

Combine milk, sugar, and butter in a small sauce pan and heat on low until the butter is melted and sugar is dissolved, until lukewarm.  Dissolve the yeast in the warm water (not too warm or it will kill the yeast) and let rest for 5 minutes.  Add the warm milk mixture to the yeast mixture and about 2 cups of flour.  Once combined, mix on low with a bread hook for about 1 minute.  Add the rest of the flour ½ cup at a time until the dough starts to clean the sides of the bowl, then mix for 2 more minutes.  Cover the bowl and let rise for 20 minutes.  On a lightly floured surface, turn out the dough and form into an evenly thick “log.”  Divide the log into 24 equally sized pieces, then divide each of those pieces into three little pieces.  Roll each tiny piece into a ball and put three balls into one muffin well in a muffin tin.  Repeat until all muffin wells are full.  Cover and let rise for 20 more minutes.  Bake at 425 for about 12 minutes.  Best right out of the oven!

inspired by this recipe

Mother Marilyn's Dinner Rolls

 

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These dinner rolls are very special to us.  They were my Grandmother's recipe and a Thanksgiving essential in our home.  Although they are delicious every single time, they were the most delicious when she made them.  Miss you Grandma Marilyn!

{What you need}

2/3 cup powdered milk

1 cup margarine

3 tablespoons dry yeast

2 cup boiling water

10-12 cups white flour

1 cup sugar

1 cup warm water

6 eggs, beaten

1 tbs salt

In a large bowl combine powdered milk, sugar, margarine and boiling water.  Soften yeas in 1 cup warm water.  Add beaten eggs to milk mixture, then add yeast water.  Sift enough flour and salt into the milk mixture to make a soft dough, making sure it is still a little sticky.  Beat thoroughly.  Turn out onto floured board and knead enough flour in to make a soft, smooth dough (still keeping it a little tacky).  Place in greased bowl, greasing the top of the dough as well.  Cover and rise until double in bulk, about 40 minutes.  Shape as desired (we fold them as pictured above), let rise an additional 40 minutes, and bake at 350 for about 15 minutes, or until golden brown.

Sausage Apple Stuffing

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Five Stars.  Almost 2,500 reviews.  I am so excited to make this for our Thanksgiving feast!!

{What you need}

1 1/2 cups cubed whole wheat bread

3 3/4 cups cubed white bread

1 pound pork or turkey sausage

1 cup chopped onion

3/4 cups chopped celery

5 tsp fresh sage, minced

1 1/2 tablespoons fresh rosemary, minced

1 sprig fresh thyme

1 golden delicious apple, cored and chopped

3/4 cup dried cranberries

1/3 cup fresh parsley, minced

1 3/4 cup chicken stock

1 egg, beaten

4 tablespoons unsalted butter, melted

Preheat oven to 350.  Spread the bread cubes in a single layer on a large baking sheet.  Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted.  Transfer toasted bread cubes to a large bowl.  In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned.  Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.  Pour sausage mixture over bread bowl.  Mix in chopped apples, dried cranberries and parsley.  Add beaten egg and toss until evenly incorporated. Drizzle with chicken stock and melted butter, and mix lightly.  Transfer into a 9x13 baking dish and cover with tinfoil.  Bake at 350 for 40 minutes, then uncover and bake 15 minutes longer.  

inspired by this recipe 

Honey Wheat Bread

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I've been trying to bake all of our bread lately, to save money and all, but it's making my butt huge because it is just so tasty!!  This is the first recipe I've tried and we both just love it.  Don't start this recipe too late in the day, though, as it is a process of several rising stages.  But It is soooooooo worth it!!

• 3 cups warm water )
• 2 (.25 ounce) packages active dry yeast
• 1/3 cup honey
• 5 cups flour
• 3 tablespoons butter, melted
• 1/3 cup honey
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 2 tablespoons butter, melted
• 
  
• In a large bowl (I used a KitchenAid), mix warm water and yeast, then 5 cups white flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.  Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. If using a KitchenAid, gradually add in 1/2-1 cup wheat flour until it just pulls away from the edge of the bowl, but is still sticky to the touch.  Pour a little olive oil on your hands and grease up the outside of the dough and edge of the bowl so that it doesn't stick to the bowl when it is rising.  If you're not using a KitchenAid, just flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch, then place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled (I put it in the preheated oven and then immediately turned the oven off and let it rise as the oven was cooling off.  It speeds up the process a little to about 3 hours).  Punch down, and divide into 2 or 3 loaves (I did 2 so the slices would be bigger). Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch (just put it back in the cooled oven, it took about 1.5 hours).  Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over-bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.  To freeze extra loaves, cut loaf into desired slices and wrap the loaf in tinfoil.  Put it in a freezer storage bag and freeze.

Inspired by this recipe.

Biscuits and Gravy

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We're not really the 'biscuits and gravy type,' but we thought we'd be adventurous and just go for it.  We were both surprised at how delicious these turned out!  We should have known, though, because we are both suckers for Brinner {breakfast for dinner...}.  We served it up with hash brown potatoes.  It would be great with scrambled eggs, too.

{What you need}

Biscuits:

2 cups flour

3 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

2 teaspoons melted butter

{or just go for the Pillsbury on a busy night...}

Gravy:

1 pound sausage {or turkey sausage}

2 Tablespoons butter

6 Tablespoons flour

3.5 cups milk

1/4 teaspoon salt

1 teaspoon pepper

In a bowl combine flour, baking powder, and salt.  Combine milk and butter and incorporate into dry ingredients just until blended.  Drop by rounded spoonfuls onto a greased cookie sheet.  Bake at 450 for 10-12 minutes, or until golden brown.

Meanwhile, brown the sausage in a medium saucepan over medium heat, until there is no pink left.  Add the butter and stir until melted.  Sprinkle the flour over the sausage mixture and gradually add the milk, salt, and pepper.  Stir over medium heat until it thickens to desired consistency.  Serve over warm biscuits.

(compliments of Darlene Brenden)

Cheesy Bacon Pull-Apart Bread

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AKA "Crack Bread."  Nuff said. 

(!!!Another winner from Pinterest!!!!)

{What you need}

1 uncut loaf sourdough bread, preferably round

about 2 cups shredded cheddar cheese

3 oz. bag Oscar Meyer real bacon bits

1/2 cup butter, melted

1 Tablespoon ranch dressing mix

Cut the loaf of bread like a grid, without cutting through the bottom crust.  Sprinkle/pack the cheese down in the wedges and cuts of the loaf.  Do the same with the bacon bits.  Mix the ranch dressing mix in the melted butter and pour all over bread, making sure to get in the wedges and cuts as well.  Cover in tinfoil and bake at 350 for 15 minutes.  Remove the tin foil and bake for about 10 more minutes, or until cheese is melted.  Stuff your face relentlessly.  But try not to eat the whole loaf by yourself......

Irish Soda Bread

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It's St. Patrick's Day this week and if you know me, you can imagine how much I love this holiday.  I lived in Ireland for a year and a half serving a mission for my Church and absolutely fell in love with the people and the culture.  And even though the food wasn't as rich and flavorful as I was use to back at home, I loved it and embraced it all.  Except black pudding..... never did quite get used to that.  But this week I will be posting some of my favorite Irish-inspired recipes (Americanized a wee bit) for you to enjoy.  Let's get this party started!

{What you need}

• 4 cups all-purpose flour
• 4 tablespoons white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large

baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 35 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, check at 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

(Compliments of MP Welty)

Corn Bread

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A great winner from the Our Best Bites cookbook.  Not just ordinary cornbread, but a cake-like muffin you won't have a hard time getting anyone to eat.

{What you need}

1 box yellow cake mix

2 boxes jiffy cornbread mix

eggs, milk and oil according to both packages (sub all water for milk)

Combine and mix well.  Bake according to cake packages.  Serve with honey butter.

Colleen's Over Night French Toast from Kneaders

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Those of you in Utah or Arizona have most likely heard of Kneaders Cafe and Bakery.  That place is divoom.  If you aren't around those parts and don't have access to a Kneaders, any type of chunky cinnamon bread will be great in this recipe.  Skip down to the bottom for a simplified version of the instructions if you don't have time to make this the night before.  Great for Sunday morning breakfast or fancy brunches!  Serves 6-8.

{What you need}

1 loaf Kneaders Chunky Cinnamon Bread, sliced in 8 pieces

8 eggs

1 T brown sugar

1 T vanilla

3 c. milk

3/4 t salt

2 T butter

Butter a glass baking dish generously (9" x 13").  Place the bread in the baking dish.  Set butter aside.  Mix all remaining ingredients and pour over the bread.  Cut butter into small pieces and dot over the top. Cover and refrigerate overnight or at least four hours.  Uncover and bake 45-50 minutes at 350.  Serve with whipped cream and strawberries.

*For good ol' fashioned french toast style, combine all ingredients (except the bread) in a glass dish and whisk together.  Saturate each slice of bread in the egg batter and fry on a greased skillet over medium heat.

(compliments of Kneaders Cafe and Bakery)

Fry Bread (Scones)

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A Durrant family regular. When I was in high school we would have "scone parties" all the time. My siblings and I would have dozens of friends over and my mom would make us scones all night long. It was a major hit. We'd also have them on Sundays a lot as a family treat. I have so many wonderful memories associated with these delicious scones! Thank you, Mom, for giving me this wonderful recipe.

{What you need}

3 cups boiling water

1/4 cup sugar

1/3 cup shortening

2 teaspoons salt

1 or 2 packages yeast

enough flour to make a soft dough

3 cups vegetable oil

In a large bowl or bosch mixer put boiling water. Add shortening and let it melt. Add yeast and stir. Stir in sugar and salt and mix for about 30 seconds. Gradually add flour, about a cup at a time, until a soft dough forms.

In a medium sauce pan heat the oil over medium low until it crackles with a drip of water.

Take the dough and roll it out into a large slab on a greased countertop. Cut the dough grid style into squares about the size of large dish sponge (this is harder to explain than I thought it would be---I can't think of anything the size of the squares! Dish sponge will have to do...)

Take each square of dough and stretch it out just a little, and place in the heated oil with tongs. It will begin to bubble. Repeatedly push the scone under the oil until the underside is a golden brown. Turn over and repeat dunking until the other side is golden brown, too.

Let the scones drip off on a plate with paper towels on it. Serve hot with honey butter, jam, powdered sugar, whatever you desire.

Compliments of Jackie Durrant

Pizza Factory Breadsticks

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UN. BE. LIEV. A. BLE. These truly are the most DELICIOUS breadsticks I have ever had--they're even BETTER than Pizza Factory's! And the are SOOOOO easy!! Get ready to change your life: (yields about 25)

{What you need}

4.5 cups hot water

3 tablespoon sugar

1.5 teaspoon salt

3 tablespoons SAF instant yeast

10.5-12 cups flour (I find great success with about 11 cups)

{Glaze}

1 1/2 cube butter, melted

3/4 teaspoon garlic salt

3/4 teaspoon garlic powder

3/4 teaspoon dill weed

1/2 teaspoon Italian seasoning.

Combine (in a Bosch mixer or something like it) water, sugar, salt, yeast, and enough flour to make a soft dough. Knead for 3-4 minutes. On greased countertop, break of pieces of dough ( a little bigger than a golf ball when rolled into a ball) and roll into thin ropes. If you're using skewers like at Pizza Factory, roll the ropes about 1 1/2 times the length of your skewers. Twist the rope around the skewer. I didn't use skewers. Instead I twisted two ropes together and pinched the ends so they stayed. Place on a greased cookie sheet and let rise for about 30 minutes, or until the breadsticks double in size. Repeat till all dough is used.

While they are baking, combine glaze ingredients so the flavors will blend. Bake twists at 375 for about 12 minutes if you're using skewers, and 14 minutes if you are not, and are using the twisting method. Remove from oven and brush with the butter glaze. (Don't glaze before you bake, it's not as good.) I sprinkled fresh parmesan cheese on top, too, and let that melt before I served them. Or you can add add canned parmesan cheese to the glaze, which adds even more flavor. Best if served immediately, but amazing at any time!!!

(Compliments of Kara's Kitchen Creations)

Jill's Lemon Poppy Seed Bread

My darling friend and fellow cooking/baking enthusiast, Jill, has sent me a couple incredible recipes. This was one of them. John and I LOVE lemon flavor and this bread hit the spot. The glaze makes it irresistible. I think it's even better the next day!! Thanks Jilly!

{What you need}

1 1/2 cups all purpose flour

1/2 tsp salt

1 tsp baking powder

6 tbs butter, softened (make sure you use REAL BUTTER!!)

1 cup sugar

2 eggs

1/2 cup milk

Grated peel and juice of 1 lemon

(I didn't have a lemon so I just used 4 tbs of lemon juice, but it is better with real lemon)

1/4 cup poppy seeds

1/2 cup powdered sugar

(you can add a few drops of yellow food coloring to make the loaf golden)

{Glaze}

1 cup powdered sugar

3 tbs lemon juice

Preheat oven to 350, grease and flour a 9 -by- 5 inch loaf pan

whisk together flour, salt and baking powder

In a large bowl, cream butter, sugar and eggs together until light and fluffy. Add milk alternately with the flour mixture in 2 parts; mix well. Stir in grated lemon peel and poppy seeds. (or the 4 tbs lemon juice).

Pour the batter into a prepared loaf pan. Bake for 45-60 min, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 5 min.

Mix together lemon juice (another 3 tbs of lemon juice) and powdered sugar to make a glaze. Remove bread from the pan. Poke some holes in the top of the bread and pour the glaze over the warm bread. Poking holes in the bread makes sure that more of the glaze gets in the bread.

(Compliments of Jill Montgomery)

Caramel Croissant Pudding

This dessert will change your life. This is my all-time favorite recipe from my mama. It's a spin off of bread pudding but people who don't like bread pudding have told me that this is the most amazing dessert they've ever had. And it is really quite simple to make, but super elegant so you look like that amazing chef we are all trying to pretend to be. This recipe easily doubles. Get ready to be a new person!!

{What you need}

12 petite croissants (or 6-9 Large)

2 cups cream

2 cups milk

3/4 cup sugar

1/2 teaspoon vanilla

1 egg

caramel sauce of your liking

Tear the croissants up in medium chunks and place in a medium-sized baking dish. Set aside. In a medium sauce pan, combine cream, milk, sugar, and vanilla. Bring to a boil, stirring constantly so it doesn't burn, and until the sugar has dissolved. Immediately remove from heat. Transfer into a bowl and put milk mixture into fridge to cool completely, about 1 hour. Once cooled, whist egg in small dish and stir into milk mixture. Pour over croissants and bake at 350 in a water bath for about 40 minutes, or until an inserted knife comes out clean.

SERVE HOT WITH CARAMEL SAUCE!

(Compliments of Jackie Durrant)

Banana Muffins

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Easiest banana bread recipe in the world. And, oh, so delicious. Another gem from Favorites.

{What you need}

1 cup sugar

1/2 cup vegetable oil

(for a healthier variation, sub oil for 1/2 cup applesauce or crushed pineapple)

3-4 ripe bananas, mashed

2 eggs

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Cream sugar and oil. Add eggs and mashed bananas and beat. Add flour, soda and salt. Pour into lined muffin tins and bake at 350 for 18-20 minutes {or into small greased bread pans and bake for 25 minutes}.

This is so great to make when you ran out of time to eat all your bananas before they went off. It literally takes 3 minutes to assemble. John loves this recipe. You will too!