Linda's Mexican Cornbread

2 boxes Jiffy Cornbread Mix
4 eggs
2/3 cup oil
3/4 large can of cream style corn
Jalapenos, chopped plus a little juice
Medium onion chopped
1 cup shredded cheddar cheese
1 cup sour cream
1 Tbsp sugar

Mix and bake in a greased 9x13 pan for 40-50 min.

Fluffy Biscuits

I was sure there was another box of Bisquick in our pantry but when I came up empty handed I went to All recipes to see if I could find a recipe fast enough for our dinner in 20 minutes! I found this recipe and will never make biscuits from Bisquick again! These are SO good and SO fast! I did make a few changes to the recipes directions since I didn't have time to read the actual directions thoroughly before I made them.

2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup butter shortening
1 egg
2/3 cup milk

In a mixer, combine the flour, baking powder, sugar and salt. Add in shortening and mix until the mixture resembles coarse crumbs. Add egg and milk; stir into dry ingredients just until moistened. Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 400 degrees F for 10-12 minutes or until golden brown. Serve warm.

Jeannie's Homemade Bread

This bread recipe is the BEST. You can make it in 1 hour from start to finish. I use it for everything now. Cinnamon rolls, rolls, scones, pizza...everything! The yeast and soy lecithin might be something you can only get in Utah at stores but it can be ordered off the Internet. Best part is it costs 25 cents a loaf to make this. We only eat homemade bread in our house now! I make a half recipe on Sunday and we eat a warm loaf of bread with dinner and use the other loaf for sandwiches and toast during the week. When we do Movie night on Friday I make a second half batch and use half for pizza dough and make another loaf of bread. Pantry Secrets has classes on how to make this bread and perfect it.

• 10 ½ cups White unbleached bread flour (NOT all purpose- they do not have enough gluten)

• ½ Cup Sugar (white or brown or you can use 1/3 honey or molasses but it will not freeze well)
  

• 3 rounded/heaping tablespoons Saf-instant yeast (Macey’s sells it, keep in freezer and add to the recipe directly from the freezer, it does not have to warm up)

• 1 Tbsp Salt
  

• 3 tablespoons liquid Lecithin* (use instead of oil, it’s made of soy, it cleans arteries has a 4 year shelf life and you can buy it at Kitchen Kneads, Bosch or any health food store and buy the liquid in squeeze bottles not the granules)

• 4 cups hot tap water (you can use powdered milk and for Wheat flour you add 1 cup applesauce in place of hot tap water) mix for 10 minutes.

Mix dry ingredients. Add lecithin and water. To add the lecithin, squeeze or pour approximately 3 tablespoons of lecithin directly into the bowl. Do not measure, it’s too sticky. (An amount about the size of a quarter equals 1 Tablespoon)

Mix for 1 minute and check consistency. If dough is too dry, add more water a little at a time but only 2-4 Tbsp. If dough is too moist, add more flour (You want nice soft dough). It’s better to be on the sticky side than to be too dry and hard. The stickier dough will stretch out better when you roll it. Mix for 5 minutes in mixer or knead by hand for 10 minutes. Do not add water or flour to the dough after it has finished mixing or it will be unstable.

Spray counter and pans with Pam (do not put flour on counter; it will dry out your bread, the gluten doesn’t develop in the extra flour and the dough won’t stretch as well and the breads will crack. Get a little Pam on your hands. Cut; don’t pull the dough into four pieces, shape loves and cover with a dish towel to keep the dough moist. Let raise 25 minutes.

Bake at 350º for 25 minutes on the middle rack in the oven. This recipe makes four loaves of bread. You can half the recipe for 2 loaves of bread.

For a year’s worth of bread (4 loaves a week)
6-25 bags of flour
6 pkgs of Saf-instant yeast
4-6 bottles of lecithin

You can keep a loaf of dough overnight in the fridge. Spray the inside of a bread sack with Pam. Put dough in and tie loosely. Put in Fridge. You might have to punch down the dough before you work with it. Great for pizza, scones, braids, etc. Might not form a pretty loaf of bread though.

Pizza Dough

So its been 3 months and no new recipes posted...our little baby is also 3 months old so that probably explains things!

We do Pizza every Friday night with our movie night and we have wanted a thicker crust. On the web site Being Frugal is Fabulous she posted her pizza crust and we tried it and loved it. It makes 8 small personal pizzas or 2 big crusts. We make the recipe and then wrap half of the dough in saran wrap and place in a freezer bag and freeze for the next Friday. Or if we want bread sticks you can quickly make bread sticks out of the second half.

Place in kitchenaid:
1 1/2 c warm water
1 Tbsp yeast
pinch sugar

Let proof until its foamy and then add:
1/3 c sugar
1 tsp salt
~4 cups flour or until dough pulls away from the bowl and looks smooth.

I let it rise for about 30 mins and then I roll it out. Be sure to bake for about 8-10 minutes at about 425 BEFORE you add your sauce and toppings. Pull it out of the oven and add sauce, cheese, and toppings. This makes sure the dough is cooked all the way through.

Enjoy!

Herb Foccasia

After some good news at work for my hubby I wanted to make a nice dinner. I bought artichokes this week, our FAVORITE and so I wanted to make a yummy Italian bread to go with them. I found this recipe off of the Sisters Cafe Blog. I only changed a few things to it and it was yummy and shockingly fast!

2 packages active dry yeast

1/4 tsp sugar

1 c warm water

3 c flour

1/4 c finely chopped onion

1/4 c chopped kalamata olives

3 Tbsp olive

1/2 tsp garlic salt
1/2 tsp salt

Herb Glaze

1 egg, beaten

1 Tbsp chopped fresh or 1/2 tsp dried rosemary (we did rosemary last night) or basil

1 Tbsp chopped fresh or 1/2 tsp dried garlic salt

Mix yeast, sugar and water in kitchenaid and let sit until bubbly. With kneading attachment add remaining ingredients (except the glaze) adding the flour last. Knead for 5 minutes until smooth and elastic. You can just leave your mixer on until it starts to look like this. It takes time for it to all pull of the sides of the bowl but you should see a change in the consistency of the dough. If after two minutes there is still a little flour in the bottom I just add a tsp of water until it all pulls clear.

Let rise in warm place for about an hour. Grease baking sheet. Punch dough down and divide evenly into 4 pieces. Shape each piece into a disk; place on baking sheet. Cover and let rise 20 minutes. Heat oven to 400 degrees. Brush tops of each bread with herb glaze. Bake 15-18 minutes until golden brown. We ate two loaves and froze two for another meal. Look at this yummy dinner! Artichokes with lemon butter and olive oil and balsmic vingar to dip for the bread.

Breadsticks

This recipe came from my sis in law Karey and they are so good! Pretty quick and easy for such good bread sticks.

Mix together:
1 1/2 c warm water
1 tbsp yeast
2 tbsp sugar

Let sit for about 5 minutes (or until it becomes frothy).

Add and mix together:
1 tsp salt
~4 c flour, enough so that the dough pulls away from the sides of the mixer and is not super sticky

Let the dough rise for 15-20 minutes.

Melt 1 cube of butter in a 11x13 jelly roll pan in the oven. Shape the dough into bread sticks and place on pan. I rolled mine out on the counter to just a little bit smaller than my jellyroll pan and then cut them into nice bread stick shapes with my pizza cutter. Just be sure before you cut them that you have a enough flour on the bottom side so they don't stick to your counters. Sprinkle with garlic powder and with grated Parmesan cheese, I left just a little bit of room between my bread sticks and the butter came up over them as I was placing them in pan. Let rise for about 20 minutes. Bake at 375 for 15-18 minutes, or until golden brown on top and edges.

Yorkshire Pudding

4 eggs
1 c milk
1 c flour
1 tsp salt Meat drippings
butter

Beat eggs until light and fluffy. Beat in milk and flour a little at a time; add salt and 2 Tbsp meat drippings. Slice pads of butter into cups of a cupcake pan; melt. Spoon mixture on top of butter and bake at 450 for 10-15 minutes.

Parmesan Pull-Aparts

These are so sinfully good, from my mother-in-law.

Use one can of oven-ready biscuits. Cut each into quarters. Melt ¼ c margarine in an 8-inch round cake pan. Sprinkle with parsley and 1 tsp onion flakes. Place biscuits pieces over bottom. Sprinkle 1 Tbsp parmesan cheese over them and bake in 425° oven for 10 –12 minutes. Turn out rolls upside down on platter and serve.

Bread Bowls

This recipe is from my old roommate Emily.

2 Tbsp yeast
2 tsp salt
2 c warm water
5 c flour
1Tbsp sugar

Put yeast and water in Kitchen-Aid bowl (or any mixer with a kneading attachment) and stir with a spoon. Allow yeast to dissolve for about 5 minutes. Add in sugar, salt, and flour one cup at a time. Use the kneading attachment of the mixer to knead the bread. You can do this by hand but if you have a Kitchen-Aid it’s a lot less work for you. Knead until smooth and cover mixer with towel and let rise to double. Punch down and divide into 6 balls on a cookie sheet. Cover and let rise to double. Bake at 375° for 25 minutes.

Megan’s Rolls

We did Christmas with a bunch of friends one year at our home and Megan brought these rolls and everyone had at least 3 they are so yummy!

Mix and let sit:
1 c warm water
2 Tbsp yeast

Mix together is 2nd bowl:
½ c potato flakes
1 c evaporated milk
½ c sugar
2 eggs (5 eggs if doubling)

Add yeast mixture to that mixture and then add:
½ c oil
1 c boiling water
2 tsp salt
Mix and add
3 ½ c flour and mix.
Then slowly add 3 more cups flour one at a time (don’t use an electric mixer).

Mix until combined. Place dough into a big greased bowl and let rise for an hour and then dump onto floured counter and roll until one inch thick and cut into circles. Melt ½ c butter into a shallow bowl and dip biscuit through butter. Then fold roll over onto itself and set on a greased cookie sheet. Let rise for 1 hour and then bake at 400 for 12 minutes.

Fabulous French Bread

Fast and easy we got this recipe from Steve, who use to work with my hubby.
2 pkgs yeast
½ c warm water
Let proof for 5-10 minutes, and then add
3 Tbsp sugar
1Tbsp salt
5 Tbsp oil
2 c hot water
6 c flour

Mix in mixer bowl and leave in bowl mixing every 10 minutes, 4 or 5 times. Turn out onto the counter and divide into 2 pieces. Roll out into 2 long loaves. Brush tops with egg whites or butter. Bake at 400° for 25-30 minutes on a greased cookie sheet.

Roll Dough

2 cups warm water
1/2 cup sugar
2 Tbsp yeast

Mix in mixer and let sit for 5-10 minutes.

Add: 3 cups flour
1 tsp salt

Add: 3 more cups flour
1 eggs
1/4 cup oil

Kneed for a couple minutes and let sit for 30 minutes to rise. Punch down, kneed a couple of times, shape into rolls or bread and place on greased cookie sheets. Let rise for another 30 minutes and then bake at 375 for 12 minutes or until golden brown.

Homesteader Cornbread & Honey butter

There is nothing worse that dry cornbread so I was so happy to find this recipe! Its nice and moist and it can easily be cut in half and done in a 9x9 pan.

1 ½ c cornmeal
2 ½ c milk
1 tsp salt
2/3 c sugar
2 c flour
2 eggs
1 Tbsp baking powder
½ c oil

In a large bowl whisk together flour, baking powder, salt, and sugar. In a small bowl combine cornmeal and milk, let stand for 5 minutes then add eggs and oil and mix until smooth. Add to dry ingredients and pour into a greased 9x13 pan. Bake at 400° for 30 min or until done.

Honey Butter

Let butter soften on counter and then mix equal parts honey with the butter until smooth. This can be kept in the pantry so we like to make about 1/2 cup and store it for the future. You do have to mix it a little when you go to use it again because it will start to separate.