JPF Home Page Forums Creative Arts Forums Cooking, Crafting, Hobbies and Other Creative Pursuits JPF Cookbook/Breads, Rolls etc.

OK, folks. Here is the Breads/Rolls category. This would include breads, rolls, bisquits, bread sticks etc. Please mention the history of the recipe if possible.


For the recipes themselves, please specify the measurements, cooking or baking time, procedure and if possible please have photos of the finished dish. If the procedure is a little complicated, some photos of the process may be helpful as well.

Also, it might be cool if we had some people testing the recipes and letting us know how they worked out.

Thanks!

I'm posting this here and the sweets thread.
This recipe came about, like many, by accident. Lisa decided to make blueberry muffins and after getting things going realized she did not have enough white flour, nor did she have vanilla extract so I mentioned wheat flour and almond extract, which we had at hand, as possibilities. Well, Judge for yourself.

Mama Lisa's Blueberry Banana Walnut Muffins
On the cooling rack. The small loaves had browned coconut flakes added.


Just the best darned muffins you will ever eat.

2 cups white flour
½ cup wheat flour
½ cup white sugar
½ cup packed brown sugar
1 tsp baking powder
¼ tsp salt
6 Tbsp cold unsalted butter, cut up
1 cup roughly chopped walnuts
2 med bananas
2/3 cup milk
2 eggs
½ tsp almond extract
1 pint fresh blueberries

Preheat oven to 400 degrees. Grease a LARGE 6 muffin size tin. In a large bowl
combine flour, sugars, baking powders and salt. Cut in butter until mixture
resembles course crumbs. Stir in walnuts. In a separate bowl, mash bananas
and mix in milk, eggs and almond extract. Fold in blueberries. Fill muffin tins
all the way to the top. Bake for 30 minutes. Immediately remove muffins from
tin and cool on wire rack. Makes 6 large muffins.

*Note: You may use the smaller size muffin tins but it's my opinion they bake up better in the large size. I like the consistency better. YMMV.

Thanks, Dak. I will probably cross-reference the recipes that could go in multiple categories. Sounds delicious.

Trying to keep them together.

Southern Cornbread

2 Cups of buttermilk self-rising cornmeal mix
1/4 Cup of vegetable oil plus a little extra to oil pan with
2 Eggs
Milk
3 or 4 slices of cooked bacon crumbled or chopped
1 Cup grated cheddar cheese
1/2 Onion
2 to 3 Tbsp. Sugar
1/2 tsp. Salt
1 small can of cream style corn
Butter flavored cooking spray(optional)

Preheat oven to 400 degrees
Oil down the inside of a cast iron skillet (or any baking pan) with vegetable oil.
Put skillet in oven to preheat.
While the skillet is heating, put cornmeal mix into a bowl.
Add oil, eggs, cream corn, bacon, onion, sugar, salt and cheese.
Add milk last and stir to make a loose batter (not too thick).
Pour batter into hot skillet, spray the top with butter flavored cooking spray and bake until golden brown.

Once you try this recipe you will agree that simple is better. The taste of this cornbread has southern cooking written all over it. It is a meal in itself.

Yummmmmm. I love cornbread. Thanks, Ben!

Okay, I don't know where this one belongs, either. My daughter asked for my pancake recipe, so since I'd wrote it down, I figured you all might as well have it, too.

Joe

PANCAKES FROM SCRATCH

I.
1-1/2 cups flour
3 Tbsp. Sugar
1-3/4 Tsp. Baking powder (NOT baking soda)
½ Tsp. Salt

II.
3 Tbsp. (that’s ¾ of a ¼-lb. cube) completely melted butter or margarine
1 egg
1-1/3 cups milk

WARM UP electric skillet to 375 degrees. (This is hard but not impossible to do in a stovetop frying pan.) DO NOT GREASE THE SKILLET. While skillet is warming up, mix (with a whisk, if you have one) the dry ingredients in GROUP I. Some recipes say to sift them. I don’t bother.

Then add, in order, the egg, the butter, and the milk from GROUP II, and mix thoroughly—you do not want any lumps. If the batter is too thin, add more flour; if too thick, add more milk.

You can tell when the skillet is ready by dropping a small spoonful of water in the skillet. If the skillet is hot enough, the water will stay in one or more bubbles, and skitter around the pan. If it doesn’t do this, the pan is not hot enough.

Drop pancake batter in roughly ½-cup increments onto the skillet. When the pancakes start to form bubbles on the topside, it’s time to flip them over. Better get the plates ready—the pancakes are almost done.

You can serve the pancakes traditional style (with syrup) or—my favorite—melt butter on ‘em and sprinkle the top with sugar, then roll ‘em up and eat. Saves on silverware. Makes enough for two adults & one child. And it’s way, way better than anything you’ll ever get out of a box.

A COUPLE OF NOTES: The reason why you don’t grease the skillet is you don’t need to—the butter is in the batter. And the stuff cooks really fast because what you have done is create a chemical reaction with common kitchen ingredients. (That’s what produced the bubbles when the pancakes were cooking.) WASH THE COOKING UTENSILS RIGHT AWAY, or you’ll be sorry—fully cured pancake batter is a lot like concrete.

Great recipe, Joe. Thanks. I think Breads is a good place for this.

When I was first learning to cook, I found any recipe that required rolling and cutting a bit intimidating. My mother's friend taught me how to make the "easy" kind and that's the one I'd like to share with you guys.



Easy Buttermilk Biscuits

2 1/4 cups self rising flour
1 1/2 tsp baking powder
1 cup + 2-4 T buttermilk (fresh or soured)
6 T vegetable oil

Mix dry ingredients in large mixing bowl, then add wet ingredients. Like many recipes, this will depend on the humidity (I live in Louisiana) so you will have to be a little bit flexible in the measurements. If the mixture is too dry, add a little bit of buttermilk-1 T at a time. If the dough is too sticky, simply add flour one T at a time until the right consistency. You should be able to spoon enough dough and work it with your fingers to shape it without it sticking to your hands too much. Place in a well oiled baking pan. I like enough oil to be able to coat the biscuit with oil-this helps with the browning process. Bake at 395 degrees F until golden brown.

**Hint: I have found that by adding the 1 1/2 tsp baking powder to self rising flour, my biscuits get additional "lift" and they are lighter in texture. Also, for those who don't keep buttermilk on hand, you can use whole or 2% milk with a tsp or so of lemon juice added to it. Tastes almost the same.

Definitely going to try this one, Tricia. Are you supposed to pull the dough apart and then place them together in the pan?

Trish, I tried your biscuit recipe. I added a little salt. Worked out great.

Ah, a testimonial. Wonderful.

nearly as big as a cathead biscuit, do ya ever make the outh southern teacakes(not a cake)? if you know what I'm talking about

I've never made teacakes but I'd like to try. Think they're a little bit more difficult than the average cookie.

here is link to pictures of some makes my mouth salivate for some of these simple delicacies

[img]http://www.flickr.com/photos/ni-na_bakers/2644399697/[/img]

The teacakes looked good, Gary. Looked at her other creations. Some were a little bit on the amateurish side.

the tea cakes were all that I was interested in seeing didn't bother to look at anything else, my grandma made them and in the summer time they made homemade ice cream with all farm fresh ingredients and together the 2 things tea cakes and vanilla ice cream were a marriage made in heaven, plus sometimes she put dates in the tea cakes even made them better

That sounds delicious, Gary. I've seen a couple of recipes lately that have dates in them. One in particular was a cookie recipe by Paula Deen in her latest magazine. I think dates are making a "comeback".

my grandparents had several date trees and we loved their natural sweetness and they are healthy sugar recommended by the diabetes foundation

My late aunt in north Georgia used to make a prune cake. It was like a spice cake with prunes instead of raisins. No icing needed, it was very moist. It was so good that she would send it to us through the mail. I'll see if my sister has the recipe.

That would be terrific, Ben.

I was short on pancake mix some time ago and came up with the idea to add cornmeal.
Use your preferred pancake mix, whether from scratch or pre-mix. the ratio we prefer is to add 1/2 the amount of the pancake mix you normally use, IE; 1 cup pancake mix, 1/2 cup cornmeal. You may prefer a bit more or less and I've used and like up to a 1 to 1 ration but it is a bit on the strong side then.
Add the appropriate amount of liquid to get the consistency you prefer. I prefer a bit thinner batter and use a 1/4 cup measure to pour out the batter and that makes the right size for me. Cook just a bit longer on the first side, letting the top get a bit drier than with standard pancakes.
Really good with pure Maple Syrup.

Yummy, Dak. I want some right now. Love the plate by the way.

Looks good, Dak. Will have to try that sometime. Think I'd like to add white cornmeal to mine. Wouldn't matter-the yellow or the white. Both would be delicious with that maple syrup you mentioned.

I'm cooking barbecue today. Spaghetti and salad tomorrow. Leftovers on Monday evening. Monday morning sounds like a fine day to try your recipe out.

There are 2 ways to make beer bread.

One way:

3 cups self rising flour
3 tablespoons sugar
1 12 ounce can of beer

Sift flour in a large mixing bowl. Mix all ingredients together with wooden spoon, then spoon into greased 5x9" loaf pan and bake in preheated 350 degree oven for 50 to 60 minutes. Allow to cool 30 minutes before cutting with serrated knife.

The other way:

3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
1 12 ounce can beer

Sift flour, baking powder and salt together in a large mixing bowl. Combine rest of ingredients and stir together with wooden spoon, then spoon into greased 5x9" loaf pan and bake in preheated 350 degree oven for 50 to 60 minutes. Allow to cool for 30 minutes before cutting with serrated knife.

Thanks for the beer bread recipes, Ms. Tricia. I love the photos you are taking for the recipes. Nicely done!

This is a very earthy dense breakfast bread.

Buttermilk Raisin Wheat Nut Bread

3 cups whole wheat flour
1 ½ cups all purpose flour
1 ½ cups brown sugar
¼ cup honey
5 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
4 T melted butter
3 cups buttermilk
2 eggs
1 ½ cups chopped nuts
1 cup raisins

Sift together baking powder, soda, salt and spices along with white flour. Add whole wheat flour and sugar. Beat eggs until light and frothy and add to mixture until well combined along with buttermilk. Add nuts and raisins. Pour into buttered or greased 5” x 9” loaf pans and bake in preheated oven at 325 degrees F for an hour and 10 minutes.

Thanks, Ms. Jean!!

Hot Water Cornbread
(A recipe given to me by a coworker, Denise Williams.)

Mix together:
1 1/2 cup white cornmeal
1 tsp sugar
1 tsp salt
2 T butter
3/4 cup boiling water

Allow batter to get "stiff"-the cornmeal will absorb the water then get grainy. Shape into patties and fry in hot grease in dutch oven. Cook on both sides until edges are browned. Good eats!

Thanks Ms. Tricia. Both of those bread recipes sound yummy. I'll bet the buttermilk wheat one tastes great toasted.