Happy Saturday, Cheddar corn muffin

Cheddar

corn muffin

Cornmeal is a staple that has been used in cooking since first a colony here in the U. S. The best cornmeal to buy is stoneground , undegerminated cornmeal ( corn is not stripped of its nutritious germ). It is found in boxes in the supermarket. Enjoy your time in the grocery store, and read all the boxes/ packages that has been supplied. My usual method for purchase is to buy what is on sale, but first priority is to choose the most nutritious!!!
Store cornmeal in a cool, dry place and use within 1 to 2 months. In the summer months, keep refrigerated. Yellow cornmeal is more common than white have slightly more protein and vitamin A. There are other types, not mentioned here.

Cheddar corn muffins

3/4 cup whole wheat flour

3/4 corn meal

1/4 cup unbleached white flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

2 eggs beaten

2 tablespoons honey

1/4 cup margarine melted

1 cup buttermilk or plain yogurt

1 cup grated Cheddar cheese

1/2 cup corn kernels , optional

Preheat oven to 375 degrees.

Combine first six ingredients in a mixing bowl . In a smaller bowl, combine remaining ingredients and mix thoroughly . Add the wet ingredients to dry and stir to combine. Pour into oiled muffin cup/12 cup muffin pan.
Bake for 12 to 15 minutes or until a toothpick inserted into the center comes clean, to test for done ness.

Makes: 1 dozen.

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Breakfast Chicken With Biscuits

Breakfast Chicken:

Serve for breakfast or brunch or when” you”re hungry for chicken”.

I found a yellow “post-it ” note with the words “breakfast chicken, p 51”, in my mother’s familiar handwriting in pencil; all of these years, her trademark is that she has always has sharpened # 2 pencils  both in a pencil cups and in her purse in an old eyeglass case

1 pound chicken fillets ( about 4 fillets)

2 cups water for soaking chicken

1 teaspoon salt

14 teaspoon black pepper

self-rising flour

3 tablespoons vegetable oil

1/2 cup hot water for simmering chicken

Directions:

Soak the chicken  fillets for 15 minutes in the water and salt.  Rinse, lay on paper towel, and sprinkle with the pepper.  Coat the fillets lightly with self-rising flour.  Place in a pan and fry in hot oil until lightly browned on both sides.  Drain off the oil, add the hot water to the pan, and simmer the chicken for 5 minutes.

Makes enough to fill 12 2-inch biscuits  ( to serve 4 to 6 people).

Old Fashioned Soda Biscuits:
2 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
5 tablespoons shortening
1 cup buttermilk
Add the baking soda to the bowl along with the flour and then mix, shape , and bake biscuits as in the preceding recipe.
Makes 12.
Resource:
Southern recipes cookbook: “Mama Dip”s kitchen 1999.
I was intrigued to read about her southern upbringing, starting to cook at the age of nine  for her brothers , sisters and father while they worked on the cotton farm.  I recall my first cooking around the age of nine both at home with my mother and in 4-H club called “All Thumbs”.
My mom tells me that she got this cookbook while working at Baker and Taylor books.

Unconventional Corn bread using Cream style corn

Unconventional Cornbread.

I like to have a well-stocked pantry.  Cans of corn, is something I have on hand, well, it was right there, is what I said last week, when we were making a quick dish of noodles with sweet red and green pepper strips. Oh, let’s move on.

This cornbread is rich with cheese and bacon, and flavored with onion and green pepper. A bit of cream style corn gives it its moistness..

3 strips of bacon

1/1/2 cups yellow cornmeal

1/2 cup all purpose flour

1 Tablespoon baking powder

1 tsp salt

2 eggs

1 1/4 cups milk

3/4 cup shredded sharp cheddar cheese

1/2 cup vegetable oil

1/2 cup canned cream style corn

1 small onion finely minced

2 Tablespoons finely minced green bell pepper.

Preheat oven to 350 degrees F. Lighly oil a 10 inch round cake pan and place in oven to heat.  Fry the bacon until very crisp, drain on absorbant paper ( paper towls), and crumble finely.   Meanwhile , prepare the batter, In a medium bowl, combine the cornmeal, flour, baking powder, and salt.  In another mixer bowl, beat the eggs slightly, and add the remaining ingredients and mix.  By hand stir in the dry ingredients , just until blended.  Por the batter into the hot pan. Bake 30 minutes.  Cut into 8 wedges and serve immediately with butter.

Resources:

This is among one of the many cookbooks that my mother collected and bought over the years while working at a Book Publishing Company.  She is retired ,and still has the tote bag with the the cats, ” Baker and Taylor:

Cookbook:  “Cooking from Quilt Country”, from Amish and Mennonite Kitchens.1980.

p. 104.

Update: August 8,2015

Good morning world, and welcome. I’d love for you to join me in your favorite cup of brew, perhaps sit down in your comfy space, perhaps near a window or out on your porch. I

am updating many posts in the tags and categories section hoping to become more searcheable.

As always, your comments are most welcome!!

Recipe- Buttermilk Biscuits

January 14, 2011

After having quite the enlightening  conversation with my co-worker about her North Carolina’s  grandmother’s home-made biscuits fresh out of the oven, I was delighted that I came across this Buttermilk recipe from a blog that no longer active.

Feast-Worthy Buttermilk Biscuits
Slightly adapted from The Bread Bible by Beth Hensperger

Ingredients: Makes 12 biscuits

  • 2 cups all-purpose flour
  • Cornmeal for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 7 tablespoons cold, unsalted butter, cut into small pieces
  • 1 large egg
  • 3/4 cup cold buttermilk

Preheat your oven to 425 degrees F and line a baking sheet with parchment paper. Lightly sprinkle the paper with cornmeal.

In a large bowl combine the flour, baking powder, baking soda and salt. Cut the cold butter into this mixture, either using a pastry blender, a fork or your hands. I prefer to use my hands, gently rubbing the butter and flour mixture together until it resembles coarse bread crumbs.

In a small bowl combine the buttermilk and egg, briefly whisking. Add to the dry ingredients, stirring until just combined. The dough will be sticky.

Turn the dough out onto a lightly floured work surface, dusting with flour as needed to prevent it from sticking to your hands. Knead the dough a few times until it holds together, then roll or pat it into a rectangle about 1-inch thick.

Now it’s time to use your biscuit cutter (you can also use the top of an empty, clean 14 or 15-oz tin can in place of a cutter, btw). Dip the cutter into your flour, then press it into the dough, gently pressing down and twisting slightly to ensure a clean cut. Cut as many biscuits as possible, then remove the scrap dough (set aside) and transfer the rounds to your baking sheet, leaving about 1/2 an inch of space between each round. You can roll the dough scraps up and cut a few more biscuits if you like.

Bake for 15 to 18 minutes or until golden brown. Serve hot.

http://www.bakingandbooks.com/2009/11/19/feast-worthy-buttermilk-biscuits/

Recipe- baking bread

Speedy No-Knead Bread

Baking your own bread,read the entire recipe first and   before venturing to try this recipe be sure that you have a 6 to 8 quart covered pot that is cast iron, enamel, pyrex or ceramic.   Sounds like it’s about time that I use the  Rachael Ray orange  Casserole pot that my hubby won in a contest.

From The New York Times:

3 cups bread flour

1 packet ( 1/4 ounce) instant yeast

1 1/2 teaspoons salt

Oil as needed

1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: 1 big loaf.

This recipe is from the New York Times.

During the years of The Great Depression, my great grandmother and grandmother always baked their own bread and prepared everything from scratch using a coal stove.

Here is an e-mail message from my cousin Joanne that I’m just now reading a few months after Thanksgiving.

Good morning ,

With only a couple of days left until the feasts and gatherings for Thanksgiving 2010,  I thought I would share an idea for fellowship and kinship.

Since I will not be with you on Thursday I thought if you each recite these on  with your family and friends that share your table we will be together in spirit and friendship.


The First Thanksgiving
When the Pilgrims
first gathered together to share
with their Indian friends
in the mild autumn air,
they lifted the voices
in jubilant praise
for the bread on the table,
the berries and maize,
for field and for forest,
for turkey and deer,
for the bountiful crops
they were blessed with that year.
They were thankful for these
as they feasted away,
and as they were thankful
we’re thankful today

We Give Thanks

Our Father in Heaven,
We give thanks for the pleasure
Of gathering together for this occasion.
We give thanks for this food
Prepared by loving hands.
We give thanks for life,
The freedom to enjoy it all
And all other blessings.
As we partake of this food,
We pray for health and strength
To carry on and try to live as You would have us.
This we ask in the name of Christ,
Our Heavenly Father.

–Harry Jewell

Country Bread

COUNTRY BREAD

Country Bread, a gluten-free recipe.

From the Vegetarian Times, Issue: October 1, 2007 p.75

A good recipe for homemade bread is worth its weight in gold to gluten-intolerant bakers. This soft, chewy loaf fits the bill.

Preheat oven to 350˚F.

Makes 1 loaf (10 slices)
ingredients list:

 

* 1 tsp. sugar

 

* 1 0.75-oz. pkg. yeast

 

* 1 cup brown rice flour

* 1 cup sunflower seeds
* 1/2 cup ground flaxseeds or flaxseed meal
* 1/2 cup potato starch
* 1/4 cup soy flour
* 1/4 cup tapioca flour or starch
* 1 Tbs. xanthan gum
* 1 tsp. salt
* 2 eggs
* 2 egg whites
* 1/2 cup soymilk or rice milk
* 1/4 cup olive oil
* 1/4 cup molasses
* 1 Tbs. apple cider vinegar


Directions

1. Coat 9- x 5-inch loaf pan with cooking spray. Combine sugar and 1/4 cup warm water. Sprinkle yeast on top, then stir to combine. Set aside.
2. Whisk together rice flour, sunflower seeds, flaxseeds, potato starch, soy flour, tapioca flour, xanthan gum, and salt in large bowl. In separate bowl, whisk together eggs, egg whites, soymilk, oil, molasses, and vinegar.
3. Add dry ingredients to egg mixture, and beat with electric mixer on low speed 1 minute. Add yeast mixture, increase mixer speed to medium-high, and beat 3 minutes. Pour batter into prepared loaf pan; let rise 1 hour in warm place.
4. Preheat oven to 350˚F. Bake loaf 45 to 55 minutes, or until deep golden brown (the outside will look very dark but the inside will be soft and moist). Cool 10 minutes, then turn out onto cutting board, and slice.

Nutritional Information

Per SLICE:
Calories 315
Protein 10g
Total Fat 16g
Saturated Fat 2g
Carbs 38g
Cholesterol 42mg
Sodium 278mg
Fiber 5g
Sugar 6g

 

Raisin Scones

fresh homemade scones by Aunt Kathleen

Raisin Scones

These were so delicious, I asked Aunt Kathleen for the recipe.

Here is one of the recipes.

2 cups flour

3 T butter

1/2 tsp salt

1/2 cup milk

3 tsp baking powder

1/4 cup sugar

1 egg beaten

1/2 cup seedless raisins

Preheat oven to 425 degrees F.

Directions:

Sift the flour, salt, baking powder, and sugar together.

Cut in butter, until you have coarse crumbs.

Mix milk,egg, and add to flour mixture all at one time.

Add raisins and mix just until dough follows fork around bowl.

Knead gently 1/2 min on floured surfaced.

Pat til 1/4 inch thick and  out into 3 inches squares.

Cut squares to form  2 triangles .

Bake on ungreased cookie sheet about 10 -12 minutes at 425 degrees F.

Makes 24 scones

Recipe:  ( a Fireman’s Wife recipe book).

 

Another recipe for Scones (from another source)

Maple pecan scones. I’ll toast the pecans. Use up the last of the cream. Create my very own recipe.

 

Maple Pecan Cream Scones

 

Whisk together in a large bowl:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons raw sugar
3/4 cup toasted/chopped pecans

 

Add wet ingredients to dry:
1 cup cream
2 tablespoons grade B maple syrup

 

Stir until just combined and turn out onto lightly floured surface. Knead gently (about 8 to 10 times). Pat dough down until roughly 1/2 inch thick (square it up or leave it free-form—it’s your call).

 

If you square it up, quarter and then halve quarters (you’ll get about eight pieces). If you leave it free-form, cut out using 2″ round cutter (you’ll get about 9 rounds).

 

Transfer to parchment lined baking sheet.

 

Brush tops with cream and sprinkle heavily with more raw sugar.

 

Bake for 20 minutes at 400 degrees.
Posted by Amuse-bouche for Two at 11:09 AM
http://amusebouchefortwo.blogspot.com


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