a little of each

A family's cookbook

Green Chile Corn Muffins March 29, 2013

Filed under: Breads — alittlemoreofeach @ 10:56 am
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These muffins accompanied the Grilled Pork Tenderloin at Nana Betty’s birthday celebration in October 2005. Serve them with honey butter for some extra sweetness.

From “Paula Deen & Friends Cookbook,” makes 48 miniature muffins.

 

Ingredients

1 ¼ cups stone-ground cornmeal

½ tsp salt

2 tsp baking powder

1 cup sharp cheddar cheese, shredded

8 oz cream-style corn

1 cup sour cream

4 oz green chiles, chopped

½ cup canola oil

2 eggs, lightly beaten

 

Directions

Preheat oven to 400 degrees. Spray miniature muffin tins with vegetable oil cooking spray. In a small mixing bowl, combine the cornmeal, salt, and baking powder. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not overmix. The batter will be very stiff. Place about ½ Tbl of batter into each muffin cup. Bake for 18 to 20 minutes.

 

Blueberry Muffins

Filed under: Breads — alittlemoreofeach @ 10:52 am
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Ingredients

1 egg

½ cup milk

¼ cup vegetable oil

1 ½ cups flour

½ cup sugar

2 tsp baking powder

½ tsp salt

1 cup fresh or frozen blueberries

 

Directions

Beat egg with fork. Continue beating and stir in milk and oil. In a separate bowl, blend the dry ingredients; stir the wet and dry mixtures together until flour is moistened. Batter will be lumpy. Carefully fold in the berries. Bake in greased muffin cups at 400 degrees for 20 to 25 minutes. Makes one dozen.

 

Beer Bread

Filed under: Breads — alittlemoreofeach @ 10:50 am
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Ingredients 

3 ½ cups self-rising flour

½ cup sugar

1 egg

1 can beer

 

Directions

Mix all ingredients together and bake in a loaf pan at 350 degrees for one hour.

 

Variation: Add 2 ½ cups of shredded cheddar cheese.

 

Oatmeal Twist Bread

Filed under: Breads — alittlemoreofeach @ 10:48 am
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The following recipe comes from a Mary Margaret McBride cookbook series of 12 volumes published in the late 1950s. It was sold in the supermarket, one volume each week. It is a favorite in Doris’s family, and if you like yeast breads, you’ll love this. It also makes great toast. Makes 3 loaves.

 

Ingredients and Directions 

Pour ½ cup lukewarm water over 2 packages quick granular yeast to soften.

 

Pour 3 cups scalded milk (low fat or non-fat works just as well) over:

1 ½ cups regular uncooked oats

½ cup sugar

1 Tbl salt

1 ½ cups dried currants (not raisins)

Cool to lukewarm.

 

Beat in 3 to 3 ½ cups sifted enriched flour (Doris likes King Arthur’s flour). Beat in softened yeast and beaten eggs. Add enough flour to make a stiff dough. (Of course, this is even easier if you have a bread hook for your stand mixer.)  Turn out on a lightly floured board and knead until smooth and elastic, adding flour as needed until no longer sticky. Round the dough into a ball, place in greased bowl, cover and let rise until double in bulk, about 2 hrs. Punch down, turn over, cover and let rise again until double in bulk, about one hour. (Doris finds if she puts the bowl in the oven and fills a 9 x 13 baking dish with boiling water on the rack below it, the bread rises quickly.)  Punch down, divide dough into 3 parts; round each part into a ball, cover and let rest 10 minutes.

 

Flatten each dough ball into a long rectangle with rolling pin to break bubbles. Combine ½ cup sugar with 3 Tbl cinnamon and sprinkle this mixture evenly over each dough. Roll up each dough crosswise to form the loaf. Seal edges. Place seam side down in greased bread pans. Brush lightly with melted fat, cover and let rise until double in bulk, about 1 ½ hours.

 

Bake in a moderate oven (375 degrees) 40 to 50 minutes until bread is brown and begins to leave sides of pan.

 

Angel Biscuits

Filed under: Breads — alittlemoreofeach @ 10:46 am
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From Southern Living

 

These are called Angel Biscuits because they are light, fluffy, and taste like heaven when they are warm with butter slathered on them. The first time Peter made them, the biscuits came out of the oven looking like giant lips!

 

Ingredients

1 package active dry yeast

¼ cup warm water (105 to 115 degrees)

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¾ teaspoon salt

2 Tbl sugar

½ cup shortening

¾ cup buttermilk

 

Directions

Combine yeast and water, let stand five minutes. Combine flour and next four ingredients; cut in shortening with a pastry blender until crumbly. Add yeast mixture and buttermilk, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 10 to 15 times. Roll or pat dough to ¾” thickness; cut with a 2 ½” round biscuit cutter. Place biscuits on an ungreased baking sheet. Cover and let rise in a warm place (85 degrees), free from drafts, for 35 minutes or until doubled in bulk. Bake at 400 for 12-14 minutes or until golden.

 

Jewish Coffee Cake

Filed under: Breads — alittlemoreofeach @ 10:44 am
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Ingredients

1 cup sugar

1 cup butter

3 eggs

1 cup sour cream

1 tsp vanilla

3 cups flour

3 tsp baking powder

3 tsp baking soda

½ tsp salt

 

Filling:

½ cup sugar

½ cup nuts

1 tsp cinnamon

2 large apples, cubed

 

 

Directions

Cream the butter, sugar and eggs together. Add in the sour cream and vanilla; mix well. Sift together the flour, baking powder, baking soda and salt, then mix with the wet mixture. Blend thoroughly.

In a separate bowl, mix the ingredients for the filling. Set aside. Place half on the cake batter into a greased and floured tube pan. Add half of the filling on top, followed by the remaining batter and filling in layers. Bake at 350 degrees for 40 to 50 minutes.

 

Debbie’s Banana Bread

Filed under: Breads — alittlemoreofeach @ 10:41 am
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Ingredients

4 medium ripe bananas, mashed

¼ cup butter

1 cup sugar

1 egg

1 tsp salt

1 tsp baking soda

2 cups flour

 

Directions

Mix the first four ingredients together. In a separate bowl, sift the salt, baking soda and flour together. Mix the wet ingredients and the dry ingredients together. Pour into a greased loaf pan and bake at 350 degrees for 50 to 60 minutes.

 

 

Nana Betty’s Banana Bread Supreme

Filed under: Breads — alittlemoreofeach @ 10:40 am
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Ingredients

2 cups sugar

1 cup butter

4 eggs

2 cups mashed ripe bananas

1 cup sour cream

2 tsp vanilla

2 ¼ cups flour

1 cup oats

2 tsp baking soda

½ tsp salt

1 ½ cup nuts

 

 

Directions

Cream butter with the sugar.  Add eggs, banana and sour cream.  Add the dry ingredients and vanilla.  Fold in the nuts.  Pour into greased and floured baking pans.  Bake at 350 degrees for 55-60 minutes.

 

 

Stephanie’s Banana Bread

Filed under: Breads — alittlemoreofeach @ 10:38 am
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Ingredients

 

1 cup shortening

2 cups sugar

4 eggs

4 cups flour

2 tsp baking soda

½ tsp salt

4 bananas, mashed

1 tsp vanilla

1 cup nuts (optional)

 

Directions

Cream shortening and sugar until fluffy. Add eggs one at a time and beat well. Sift together flour, baking soda and salt and add to creamed mixture. Stir in bananas, vanilla and nuts. Pour into greased loaf pans and bake at 350 degrees for one hour or until tester comes out clean. Cool five minutes and turn onto wire rack to cool completely.

 

 

MaMa’s Mini Cinnis

Filed under: Breads — alittlemoreofeach @ 10:36 am
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Makes two dozen, from Southern Living magazine

 

 

Ingredients

2 (8 oz) cans refrigerated crescent rolls

6 Tbl butter or margarine, softened

1/3 cup firmly packed brown sugar

¼ cup chopped pecans

1Tbl sugar

1 tsp ground cinnamon

2/3 cup powdered sugar

1 Tbl milk or half and half

¼ tsp almond or vanilla extract

1/8 tsp salt

 

Directions

Unroll crescent rolls, and separate each dough portion along center perforation to form four rectangles; press diagonal perforations to seal. Stir together butter and next 4 ingredients; spread evenly over one side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (one-inch thick) slices using a serrated knife. Place rolls, ¼-inch apart, into 2 (8-inch) greased cake pans. Bake at 375 degrees for 15 to 18 minutes or until golden. Cool 5 to 10 minutes. Stir together remaining ingredients. Drizzle over warm rolls.