[Table of Contents] [Complete Index]
Recipe By: Sally Kimberlin
| Amount |
Measure |
Ingredient - Preparation Method |
| 2 |
cups |
all-purpose flour |
| 1 |
cup |
rolled oats |
| 3/4 |
cup |
sugar |
| 2 |
tsp |
baking powder |
| 1/2 |
tsp |
salt |
| 1 |
15oz can |
apricot halves |
| 2 |
eggs - beaten |
|
| 1/4 |
cup |
oil |
| 1 |
tsp |
vanilla |
Combine dry ingredients; mix well. Drain apricots, reserving 1/2 cup syrup. Coarsely chop or snip apricots. Add reserved syrup, apricots, eggs, oil and vanilla to dry ingredients. Stir until flour is moistened. Fill greased muffin cups to top.
Bake at 375 degrees for 30 minutes or until golden.
[Bread Index]Recipe By: Lou Petty
| Amount |
Measure |
Ingredient - Preparation Method |
| 1 |
cup |
sugar |
| 2 |
tbsp |
soft shortening |
| 1 |
egg |
|
| 3/4 |
cup |
orange juice |
| 2 |
cups |
flour |
| 2 |
tsp |
double-acting baking powder |
| 1/4 |
tsp |
baking soda |
| 1 |
tsp |
salt |
| 1/2 |
cup |
chopped nuts |
| 1 |
cup |
mashed bananas |
Mix together the first three ingredients and stir in orange juice. Sift together and stir in flour, baking powder, soda and salt. Turn oven to 350 degrees. Bake 55 to 65 minutes. Take out of pan and cool on rack. Let batter stand in pan 15 minutes.
Yield: 1 loaf
[Bread Index]Recipe By: Martha Richardson
| Amount |
Measure |
Ingredient - Preparation Method |
| 4 |
eggs - beaten |
|
| 4 |
oz |
cottage cheese |
| 1 |
box |
Jiffy corn muffin mix |
| 1 |
10oz pkg |
frozen chopped broccoli - thawed and drained |
| 1 |
stick |
butter or margarine - melted |
| 1 |
med |
onion - chopped fine |
| 1/2 - 1 |
cup |
shredded cheese |
Mix all together and spread in 8 x 12' pan. Bake at 400 degrees for 25 minutes or until done.
[Bread Index]Carla June's Broccoli Cornbread
Recipe By: Carla June Mason
| Amount |
Measure |
Ingredient - Preparation Method |
| 1 |
pkg |
Jiffy corn muffin mix |
| 2 |
eggs |
|
| 1 |
stick |
margarine |
| 1 |
med |
onion - chopped |
| 1 |
cup |
whole kernel corn - drained |
| 1 |
10oz pkg |
frozen broccoli - thawed |
| 1 |
cup |
cottage cheese |
Mix all ingredients in a large bowl. Pour mixture into a greased 13 x 9 x 2-inch pan. Bake 25 - 30 minutes at 375 degrees Cut into squares and serve.
[Bread Index]Recipe By: Joyce Reynolds
| Amount |
Measure |
Ingredient - Preparation Method |
| 1 |
large |
onion or onion salt |
| 1 |
stick |
butter |
| 3 |
eggs - beaten |
|
| 1 |
cup |
cottage cheese |
| 1 |
box |
Jiffy corn bread mix |
| 1/3 |
tsp |
salt |
| 10 |
oz |
broccoli |
Melt butter, add remaining ingredients, mix and bake 40-45 minutes at 375 degrees.
[Bread Index]Recipe By: David Berkey
| Amount |
Measure |
Ingredient - Preparation Method |
| 3 1/4 |
cups |
flour |
| 1 1/2 |
tsp |
instant yeast or 1 pkg |
| 3/4 |
cup |
warm water |
| 1 |
tsp |
salt |
| 1 |
tbsp |
sugar |
| 1 |
tbsp |
olive or vegetable oil |
Use a dough or chopping blade in your food processor. Put all dry ingredients in food processor. Turn food processor on at slow speed. Add oil and slowly add water until dough begins to clump up and forms a ball. The dough should be able to be handled without sticking to hands, if dough is sticky you will need to add flour until dough can be easily handled. Press ball of dough into a oil coated bowl, turn coated side of dough up and cover with plastic wrap and a cloth. Let dough rise until doubled, about 45 to 60 minutes. Punch down dough and with a rolling pin roll dough into a 8" X 10" rectangle. Roll dough up and form 8 " roll place in a 4" X 8" greased bread pan. Let rise until doubled. Bake a 400 degrees for 20 to 25 minutes.
Yield: 1 loaf
NOTES : You can divide the dough in half and roll each half out into a 12" pizza crust. Bake at 400 for 10 minutes. Crusts may be frozen for future use. Top baked crust with your favorite toppings, and bake at 400 until cheese is melted. About 12 to 15 minutes.
[Bread Index]Recipe By: Louise James
| Amount |
Measure |
Ingredient - Preparation Method |
| 2 |
cups |
sugar |
| 1 |
cup |
butter flavored Crisco |
| 2 |
cups |
self-rising flour |
| 3 |
eggs |
|
| 3 - 5 |
ripe bananas - mashed |
|
| 1 |
tsp |
vanilla |
| 3/4 |
cup |
chopped pecans or walnuts |
Cream sugar and Crisco. Add eggs, beat well. Add bananas and vanilla. And nuts and flour. Bake at 350 degrees for 35 - 45 minutes.
Yield: 2 loaves
[Bread Index]Recipe By: Neil and Marion Howard
| Amount |
Measure |
Ingredient - Preparation Method |
| 3 |
ripe bananas - mashed completely |
|
| 1 |
egg |
|
| 3/4 |
cup |
sugar |
| 2 |
cups |
flour |
| 2 |
tbsp |
butter or margarine - melted |
| 1/2 |
tsp |
salt |
| 1 |
tsp |
baking soda |
| 1 |
tsp |
baking powder |
| 3/4 |
cup |
finely chopped nuts - optional |
Mix ingredients just until blended - don't over mix. Pour into a well greased and floured bread pan - or 2 small bread pans. Bake at 275 degrees for one hour. Test after one hour with a toothpick in center. Do not over-bake - especially if using two small pan. Bread will turn out too dry if you do!
NOTES : This recipe is over 100 years old
[Bread Index]The WORLDS Best Jalapeno Cornbread
Recipe By: Tom Moseley
| Amount |
Measure |
Ingredient - Preparation Method |
| 2 |
cups |
Aunt Jemima cornbread mix |
| 2 |
cups |
milk |
| 1/2 |
cup |
oil |
| 3 |
eggs - beaten |
|
| 1 |
large |
onion - greated |
| 2 |
tsp |
sugar |
| 1 |
cup |
cream corn |
| 2 |
jalapeno chile peppers |
|
| 1 |
cup |
grated cheese |
| 1/4 |
lb |
sausage, ham or bacon |
1st thing heat oven to 400 degrees. Place iron frying pan in oven. When pan is hot remove from oven and pour a small amount of oil into frying pan to keep cornbread from sticking. Bake for 35 minutes or if oven is new 25 to 30 minutes. After it browns stick toothpick into it to be certain its done.
NOTES : When removing frying pan use two gloves or you'll get burned.
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