1 1/2 cups flour
1 cup yellow cornmeal
2 t. baking powder
1/4 t. baking soda
3/4 t. table salt
1/4 c. packed light brown sugar
3/4 cup frozen corn kernels, thawed
1 cup buttermilk
2 lg. eggs
8 T. butter, melted and cooled slightly
Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch pan w/nonstick spray. Whisk flour, cornmeal, salt, baking powder and baking soda in medium bowl until combined; set aside.
In food processor, process brown sugar, thawed corn kernels and buttermilk, until combined, about five seconds. Add eggs and process until well combined; about five seconds longer.
Using rubber spatula, make well in center of dry ingredients, pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared dish; smooth surface with spatula. Bake until deep golden brown and toothpick comes out with moist crumbs, 25-30 minutes.
2 cups water
1/2 cup honey
1/2 cup butter — melted
2 teaspoons salt
1 tablespoon yeast — heaping
5 cups whole wheat flour
Combine wet ingredients and yeast. Add 2 cups flour. Cover and let sit for 20 minutes. Add the rest of the flour and the salt.
Cover and let rise for about 1 hour or until doubled in size. Shape into 2 loaves, cover and let rise until double again. Bake at 350 for 30 minutes.
3 cups sugar
1 cup oil
1 1 pound can pumpkin
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2/3 cup water
1 cup nuts
1 cup raisins
Combine sugar, oil and eggs; add pumpkin. Sift dry ingredients together. Add to pumpkin mixture. Add water, mix and bake at 350 degrees for 50-60 minutes in 2 large greased loaf pans or 3 small pans, or different sized cans (for round bread). For a nice finishing touch, as soon as it’s out of the oven, brush a little butter over the top and sprinkle with granulated sugar.
I have made this recipe substituting 1/2 cup applesauce for 1/2 c. of the oil and cutting the sugar back to 1 1/2 cups. Obviously, it isn’t as sweet when the sugar is cut in half, but it is still very good! When I reduce the sugar and sub applesauce, I cut flour back to 3 1/4 c.
“Helton House Bed and Breakfast”
“2 Large Loaves”
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
4 eggs — separated
1 cup butter — melted
start heating waffle iron
sift together flour, baking powder, and salt
combine milk and egg yolks
beat egg whites until stiff
add milk egg yolk mixture to dry ingredients
beat just enough to moisten dry ingredients
stir in slightly cooled butter
fold in egg whites leaving little fluffs showing in the batter
pour batter from pitcher onto middle of waffle iron
From The New Basics cookbook – yummy!
The New Basics Cookbook
3 cups unbleached white flour
1 1/8 cups warm water — 100-110 degrees
1 1/2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons butter — melted and cooled
3 teaspoons yeast
Combine water, yeast and sugar and let sit a few minutes.
Add butter, dry milk and salt.
Add flour until you can no longer stir then knead in the rest of the
flour. You may need to add more if dough is still really sticky.
Knead until dough is smooth and elastic.
Place dough in greased bowl and allow to rise until doubled. About 1 hour.
Form into loaf and let rise again until doubled.
Bake at 350 for 30-35 minutes.