Buttermilk Hush Puppies with Onions and Bell Peppers
Ingredients:
1 quart Crisco® Pure Peanut Oil
2 cups White Lily® Self-Rising Cornmeal Mix
1/2 cup White Lily® All Purpose Flour
1 teaspoon baking soda
1 large egg, lightly beaten
1 cup buttermilk
1 small onion, finely chopped (1/4 cup)
3 tablespoons finely chopped red pepper
Preparation:
Heat oil in deep fryer or a very deep heavy pot to 365 degrees.
In large mixing bowl, combine White Lily Self-Rising Cornmeal Mix, White Lily All-Purpose Flour, and baking soda.
In a small bowl, whisk together egg, buttermilk, onion, and bell pepper.
Add to dry ingredients, stirring just until moistened.
Check to see that the oil has preheated to 365 using a thermometer or the indicator on the deep fryer. If you do not have a thermometer, you can test using a cube of bread. The bread will brown within a few seconds, without absorbing very much oil.
When the oil has reached temperature, drop batter by rounded tablespoonfuls carefully into the hot oil. Fry for 2 to 3 minutes or until golden brown, turning once. The batter will also float, indicating it is done.
Using metal tongs or the deep fryer basket, remove the hush puppies and turn onto paper towels to drain.
Allow the oil to return to temperature before repeating with additional batter.
TIP
When frying, be sure to have the oil at the correct temperature and allow it to come back up to the temperature before cooking additional batches.
Buttermilk Hush Puppies with Onions and Bell Peppers
Country Ham and Cheese Biscuits Recipe
Country Ham and Cheese Biscuits
Ingredients:
2 cups White Lily® Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening
1 cup finely chopped cooked country ham
1 cup shredded Swiss cheese
1 cup sour cream
1/4 cup milk or buttermilk
2 tablespoons butter, melted
Preparation:
Preheat oven to 450 degrees. Measure flour into a large bowl. Divide shortening into pieces and scatter on top of the flour. Work the pieces into the flour with a pastry cutter, two knives, or your finger tips until the pieces are aout the size of peas.
Add ham, cheese, and sour cream. Gradually add the milk or buttermilk, stirring only enough to moisten the flour and hold the dough together.
Turn the dough onto a lightly floured surface. Knead gently two or three strokes.
Using a light touch, pat or roll dough to 1/2 inch thickness. Cut with a floured 2 inch biscuit cutter, leaving as little dough between cuts as possible. Gather the remaining dough and re-roll one time. Discard scraps.
Place biscuits on a baking sheet with sides touching for soft Southern-style biscuits. If you prefer biscuits with crisp sides like those served by most fast food chains, place biscuits close together but not touching.
Bake for 8 to 10 minutes, or until the tops are golden brown. Serve hot, brush tops with melted butter.
Italian Grill Bread Dip Mix
Italian Grill Bread Dip Mix
1 tablespoon crushed red pepper
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt
Grind together
To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture.
Banana Bread Recipe
Banana Bread Recipe
Ingredients
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of all-purpose flour
Method
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
MOIST BANANA BREAD
MOIST BANANA BREAD
1 1/2 c. all-purpose flour
1 tsp. salt
1 tsp. soda
1 c. mashed ripe bananas (about 3)
1 c. sugar
1 egg
1/4 c. butter, melted & cooled
Stir together flour, salt and soda. Set aside. In another bowl, combine bananas and sugar. Add egg and butter and blend. Add liquid ingredients to dry ingredients. Mix until moistened. Pour into greased 8 1/2 x 4 1/2 inch loaf pan. Bake at 325 degrees for about 55 to 60 minutes. Let cool for 10 minutes. Cool before slicing. Freezes well.
Irish Soda Bread Recipe
Irish Soda Bread Recipe
Ingredients
4 to 4 1/2 cups flour
2 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter
1 cup raisins
1 egg, lightly beaten
2 cups buttermilk
Method
1 Preheat oven to 425°. Sift together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.
2 Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal, then stir in raisins.
3 Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in some more flour. Do not overknead! Transfer dough to a lightly floured surface and shape into a round loaf.
4 Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about 1/2'' deep in an "X" shape. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, or sliced and toasted.
Southern Spoonbread Recipe
Southern Spoonbread
Ingredients:
3 cups milk
1 1/2 cups Martha White® Self-Rising Corn Meal Mix
1/3 cup butter
5 eggs, separated
Preparation:
1. Heat oven to 375° F. Grease 2-quart casserole. In large saucepan, bring milk to a boil. Gradually stir in corn meal mix; cook until mixture is very thick and pulls away from sides of saucepan, stirring constantly. Remove from heat. Add butter, stir until butter is melted; cool.
2. In small bowl, beat egg yolks; stir into cooled cornmeal mixture. In large bowl, beat egg whites until soft peaks form. Fold into corn meal mixture. Pour into greased casserole.
3. Bake at 375° F. for 45 to 50 minutes or until golden brown and set. Serve warm.
Cheesy Country Ham Biscuit Bites Recipe
Cheesy Country Ham Biscuit Bites
Ingredients:
2 cups Martha White® Self-Rising Flour
1/4 teaspoon ground red cayenne pepper
1/4 cup Crisco® All-Vegetable Shortening
1 cup finely chopped cooked country ham
1 cup (4 oz.) shredded sharp cheddar cheese
3/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted
Preparation:
1. Heat oven to 450 degrees. Grease large cookie sheet. In large bowl, combine flour and ground red pepper; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stir in ham and cheese. Add milk; stir with fork until soft, moist dough forms. Drop dough by heaping teaspoonfuls onto greased cookie sheet.
2. Bake at 450 degrees for 12 to 15 minutes or until light golden brown. Brush hot biscuit bites with melted butter.
Serving size: 40 biscuits
Crostini with Feta-Chile Spread
Crostini with Feta-Chile Spread
Ingredients:
3 large fresh poblano chiles
1 jalapeño chile
4 ounces feta cheese (about 1/2 cup)
1/4 cup low-fat sour cream
1 tablespoon finely chopped fresh dill
2 teaspoons fresh lemon juice
18 (1/2-inch-thick) baguette slices
Extra-virgin olive oil
Preparation:
Prepare barbecue (medium heat). Char poblano and jalapeño chiles until blackened all over. Wrap chiles in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 poblano chiles and jalapeño chile; transfer to processor. Add feta cheese, sour cream, chopped fresh dill, and lemon juice to processor; puree until smooth. Season with salt and pepper. Cover and chill until firm enough to spread, about 2 hours. Peel, seed, and thinly slice remaining poblano chile. DO AHEAD Can be made 1 day ahead. Keep spread chilled. Cover and chill sliced chile.
Prepare barbecue (medium-high heat). Brush 1 side of baguette slices with extra-virgin olive oil. Grill oiled side of bread until toasted, about 2 minutes. Transfer toasts to platter. Spoon about 2 teaspoons chile spread over each toast, top with thinly sliced poblano chile, and serve.
Cheesy Corn Spoon Bread
Cheesy Corn Spoon Bread
Ingredients:
1 medium onion, chopped
1/4 cup butter, cubed
2 eggs
2 cups sour cream
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
8 1/2 ounces cornbread mix
2 cups shredded cheddar cheese, divided
Preparation:
In a large skillet, saute onion in butter until tender; set aside.
In a large bowl, beat the eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Fold in sauteed onion, jalapeno and 1-1/2 cups of cheese.
Transfer to a greased shallow 3-qt. baking dish.
Sprinkle with the remaining cheese. Bake, uncovered, at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.
Angel Biscuits
Angel Biscuits
Ingredients:
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
5 cups all-purpose flour (about 22 1/2 ounces)
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
2 cups low-fat buttermilk
Cooking spray
1 tablespoon butter, melted
Preparation:
Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist. Cover and chill 1 hour.
Preheat oven to 450°.
Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Brush the melted butter over the biscuit tops. Bake at 450° for 12 minutes or until golden.
Yield: 2 dozen
Sweet Potato Biscuits
SWEET POTATO BISCUITS:
Ingredients:
2 c. flour
1/2 c. shortening
1 c. sweet potatoes, mashed
1/2 c. sugar
1/2 tsp. salt
2 Tbsp. baking powder
Preparation:
Sift flour, sugar, salt and baking poder together, then add shortening and sweet potatoes. Roll out on a floured board and cut with lip of glass or biscuit cutter. Bake at 400 to 425 degrees until golden brown.
Sun-Dried Tomato and Basil Bread Dip
Sun-Dried Tomato and Basil Bread Dip
12 dry sun-dried tomatoes
1/2 chopped onion
2 cups extra virgin olive oil
1 cup balsamic vinegar
1 clove crushed garlic
2 tablespoons freshly chopped basil
1 medium diced hot pepper
Blanch the sun-dried tomatoes in boiling water for 3 minutes. Remove from water
and chop. In a saucepan simmer the onions, (blanched) sun-dried tomatoes, garlic
in 1 cup of olive oil for 30 minutes. Pour into a blender with the hot pepper and
basil blend for 7 seconds. Add balsamic vinegar and remaining oil. Refrigerate
for 6 hours. Place into a sealed container. This bread dip will last for 2 weeks
in the fridge.
West Tennessee Cornbread
1 egg
1/4 cup mayonnaise
1/4 cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Directions: In a large mixing bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Yield: 2 servings.
New England's Wild Mushroom Bruschetta
Ingredients:
- 1 ounce dried porcini mushrooms
- 1 cup boiling water
- ¼ cup (1 stick) butter
- 3 cups chopped red onions, finely diced
- 1 pound fresh button mushrooms, sliced
- 1 red bell pepper, diced
- ¾ cup dry red wine
- 1 ½ tbsp. Dijon mustard
- 1 ½ tbsp. Worcestershire sauce
- ½ tbsp. brown sugar
- 1 ½ tbsp. soy sauce
- ½ cup drained sun-dried tomatoes packed in oil, chopped
- 1 baguette, cut into 24 slices
- 2 garlic cloves, halved
- ½ cup Cabot's Garlic Herb Cheddar, grated
- ½ cup Great Hill Blue cheese
Directions:
Place the porcini mushrooms in a cup of boiling water and let re-hydrate for about 15-20 minutes. (save water)
Melt butter in a medium sized pan over a medium-high heat, add onions and garlic, stir for about 5 minutes. Add chopped porcini, button mushrooms and bell pepper, (the pan will look crowded, but they will settle down as they cook). Cook for about 10 minutes, then add the water that the porcini had been re-hydrating in (make sure there is no grit in it).
Now add the sun-dried tomatoes, wine, mustard, Worcestershire sauce , brown sugar and soy sauce and give it a good stir. Reduce the heat and let all the flavors meld. Let simmer for 40 minutes, which by this time most of the liquid will have evaporated leaving a thick mixture.
For Bruschetta
Cut bread into 1-inch slices, then brush with olive oil. Place the bread slices on the grill. Flip bread when crisp. About 3 to 5 minutes. Rub bread with garlic.Now put mushroom mixture on the bruschetta, and top with a generous shower of Cabot Garlic Herb Cheddar and Great Hill Blue cheese.
Cheddar Garlic Biscuits
- 2 cups Bisquick or other butter-milk baking mix
- 2/3 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter or margarine, melted
- 1/4 teaspoon garlic powder
Preheat oven to 450 degrees. With a wooden spoon, mix baking mix, milk and cheese until a soft dough forms. Beat vigorously for 30 seconds. Drop dough by heaping tablespoons onto an ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Combine melted butter and garlic powder -- brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 biscuits.
Potato Scones
Potato Scones
Ingredients:
1/2 cup flour
/4 teaspoon salt
1/4 teaspoon baking powder
1 cup finely mashed potatoes
2 tablespoons melted butter
Milk
Preparation:
Sift flour, salt and baking powder. Add mashed potatoes and melted butter. Mix into a smooth dough, adding milk as required. Turn onto a floured surface. Knead until smooth. Roll out into a circle 1/4 inch thick. Cut into 6 triangles. Cook triangles on a hot greased pan until cooked through and golden brown on each side.
Cranberry Nut Bread
Cranberry Nut Bread
Ingredients:
2 cups flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup shortening
1 teaspoon grated orange peel
3/4 cup orange juice
1 egg, beaten
1 cup chopped cranberries
1/2 cup chopped nuts
Preparation:
1. Preheat oven to 350F.
2. Sift dry ingredients. Cut in shortening.
3. Combine orange peel, juice, and egg. Add dry ingredients to egg mixture, stirring just enough to moisten. Fold in cranberries and nuts.
4. Pour batter into a greased 9 X 5 X 3-inch loaf pan. Bake for 60 minutes. Cool, then wrap and store overnight.
Recipe source: From the Smithsonian Folklife Cookbook, 1991, Kathrine S Kirlin & Thomas M Kirlin
Easy Holiday Dressing
Easy Dressing
Ingredients:
6 cups chicken broth
2 cups chopped onion
1/2 cup chopped celery
2 cups plain cornmeal
1/4 cup butter
1&1/4 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2/3 cup buttermilk 4 eggs, well-beaten
Preparation:
Preheat over to 350 degrees. Over medium heat, cook onions and celery in chicken broth until tender--about 10 minutes. Reduce heat and gradually add cornmeal, stirring constantly to avoid lumping. Add butter and salt; stir. Remove from heat and cool slightly. Add baking soda and baking powder to buttermilk; stir until mixture is very foamy. Gradually add milk mixture to cornmeal mixture, stirring constantly. Mix thoroughly. Gradually add the well-beaten eggs. Pour mixture into a greased baking pan. Bake in preheated oven for 45 minutes. Serve as a side dish with or without giblet gravy.
Virginia Spoon Bread
Virginia Spoon Bread
Ingredients:
1 cup Cornmeal
3 cups Sweet Milk
1 teaspoon Salt
1 teaspoon Baking Powder
2 tablespoons Salad Oil or melted Shortening
3 Egg Yolks (beat well)
3 Egg Whites (beat well)
Preparation:
Cook cornmeal and 2 cups milk until the consistency of mush. Remove from heat; add salt, baking powder, salad oil and 1 cup milk. Stir in the egg yolks, fold in the egg whites. Bake in a greased 2-quart baking dish at 325° for 1 hour or until mixture doesn't adhere to knife. Serve immediately.
6 Servings
