Forever Eating

 

 Zucchini Bread

by L.Porrino

 

In Large Bowl Combine:

     4 eggs

     1-½  Cups Sugar

     ¾ Cup Vegetable Oil

In A Separate Bowl, Mix:

3  Cups Flour

1   tsp Salt

1   tsp Baking Soda

1   tsp Baking Powder

1   tsp Cinnamon

Stir Mixtures Together.  Stir In:

2   Cups Grated Zucchini

1    Cup Walnuts

     1-½  tsp Vanilla

 

Batter is thick.  Spoon into a well-greased and floured 9x5 inch loaf pan.  Bake at 350 for 75 minutes or until loaf tests done. 

Brown Betty

by L.Porrino

 

Ingredients:

1 Can Pumpkin Pie Filling (2 Cups)

2- ½  Cups Sugar

1 Cup Vegetable Oil

1/3 Cup Water

4 Eggs

3- ½  Cups Flour

1 tsp Cinnamon

1 tsp Nutmeg

1- ½  Tsp Salt

2 tsp baking soda

1 Cup Chopped Walnuts

1 Cup Raisins

 

Directions:

Mix all of above and bake at 350 for 1 hour and 15 minutes in four (4) greased coffee cans(or small loaf pans). 

 Mango Bread or Pumpkin Bread

by M. Cousins

 

 

 

Ingredients:

2 cups flour                                          

2 tsp baking soda                            

2 tsp cinnamon                                   

1 tsp baking powder                         

1½ cups sugar                                                

½ cup butter or margarine                 

3 cups chopped mango                                         

¼ cup nuts

1 cup raisins

1 tsp vanilla

3 eggs, beaten

½ tsp salt  

½ cup oil       

 

Directions:

Mix dry ingredients, then mix in oil, butter, nuts, and raisins. Add mangoes, vanilla, and eggs last. Let stand about 20 minutes. Pour into 2 small greased bread pans.

Bake at 350 degrees for 45 minutes(1 loaf pan - 60 minutes).  

To make pumpkin bread substitute 3 cups mashed pumpkin or butternut squash and substitute 1 teaspoon pumpkin spice for 1 teaspoon cinnamon.

Shorten' Bread

by C. Matthews

 

Ingredients:

2 cups all purpose flour

1/2  lb. butter                                                    

1/4 cup  white or light brown sugar

1/4 tea. baking powder

 

Directions:

Cream butter, gradually add sugar beating well.  Add rest of ingredients.  Knead  together about 5 minutes.  Roll out on floured board about 1/4" thick.  Cut  with biscuit cutter or any shape you wish.  Place on ungreased cookie sheet and Bake at 350 deg. about 18-20 min.

Beer Batter Bread

 by T. Mertell  

Ingredients:

3 ½ cups self-rising flour

1/3 cup sugar

1 cup shredded cheese (cheddar or pepper jack)

1 cup Trail mix (mixed nuts and dried fruit any variety)(optional)

1 tsp finely ground pepper (jalapeno, habanera, or cerento) this will be mildly hot. For hotter taste add extra pepper, up to a tablespoon.

1 egg

1 12oz bottle beer (cheap) room temperature

1 cup water room temperature (for muffins only)

Directions:

Preheat oven to 350 degrees.  Mix flour, sugar, cheese, trail mix and ground pepper in bowl. Whip egg in some of the beer, add to dry mixture then add the rest of the beer. Stir until well blended, (will be lumpy). Fold into a well greased 3x3x9 inch loaf pan. Bake at 350 degrees for 45 minutes.  Slice bread, toast then,  SLATHER with BUTTER.

For muffins add a cup of water to the mixture for easy pouring into greased muffin pans, makes about 12 regular size (1 ½ inch)  or many bite size in small muffin pans. Bake muffins at 350 degrees for 15-30 minutes depending on muffin pan size (15 for bite size, 30 for regular size).

Memaw's Hush Puppies

by R. Davin  

Ingredients:

1 cup self rising corn meal                    1 cup buttermilk

2 tbsp of all purpose flour                     1 egg

1/4 cup chopped onion                        1 tbsp sugar

 

Directions:

Mix all ingredients together and drop by teaspoon into hot deep fat or oil. They will float when done.  Serve with favorite fried fish and slaw.

Corn Muffin Bake

by B. Younce

Ingredients:
2 Cans Cream Style Corn
2 Cans Whole Kernel Corn
2 Cups Sour Cream
1 stick Butter
2 Boxes Jiffy Corn Mix

Directions:
Soften butter. Mix all ingredients, including liquids from corn, put into large casserole or cake pan. Bake at 350 degrees for 45 minutes to one hour. Enjoy.

 June's Cornbread

by June Matthews

 

Ingredients:

2 cup Martha White Buttermilk self rising corn meal mix.

1 Jiffy Corn Muffin Mix

1 and 2/3 c milk

2 eggs

1/4 cup oil

 

Directions:

Preheat oven to 450 degrees. Place 9" iron skillet in oven. (Put 1-2 Tbsp. oil in skillet} to preheat. In large bowl combine dry ingredients. Combine eggs, oil and milk. Add wet ingredients to dry and mix well. Pour batter into hot greased skillet {should sizzle when put in skillet} bake 450 25 min. {can be baked in muffin tins or cornbread stick pans 15-20 min or until golden brown}

Cornbread Casserole

by S. Okenquist

Ingredients:

1 can cream corn                                                     

1 can regular corn

8 oz. butter                                            

8 oz sour cream

1 and 1/2 package of corn jiffy mix

 

Directions:

Mix together all ingredients in a bowl, then empty in a 9x13 baking dish. Bake for 1 hour at 375 degrees. ENJOY!

 

Nonna's Lemon Ricotta Biscuitsby R. Sambo

Ingredients:

Directions:

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

 

 

30 Day Bran Muffins

by L. Turner

(Make a double mix)

When this is all mixed you can leave it in the fridge for up to 30 day (not that it lasts that long), and bake only as needed on the day. *

In first bowl;

          2 Cups Digestive bran

          2 ½ Cups Nutty wheat flour

          ½ Teaspoon Salt

          2 ½ Teaspoons Bicarbonate (baking soda)

In second bowl;

          Beat 2 eggs and 1 ¼ Cup Brown Sugar

          Add ½ Cup oil and beat again

          Add 3 Cups milk and 1 Teaspoon vanilla, beat again

Add liquid to dry ingredients and mix well

Add 1 Cup mixed cake fruit or raisins

Mix all together. At this stage mixture can be left in the fridge for up to 30 days.*

Bake in muffin pan at 200°C for 10-15 min.

Enjoy!

Banana Carrot Muffins

By Nicole Cousins

Ingredients:

1 cup sugar

4 eggs, large

5 bananas

1/3 cup orange juice

1 (16 ounce) can carrots, drained or 2 cups grated carrots

4 cups flour

2 teaspoons baking soda

1 teaspoon salt

11/4 cup butter, room temperature

 

Directions:

Preheat oven to 350°F.

In medium bowl, combine flour, soda and salt.

In large bowl, cream butter and sugar. Mix in eggs and juice.

Using a fork or an old fashioned potato masher, mash carrots and bananas thoroughly. Mix the carrots and bananas into the egg-sugar mix. Stir in dry mix; stir only to moisten.

Put in lined muffin tins. Bake at 350°F for approximately 30 minutes, until light golden. Makes 24 muffins

Morning Glory Muffins

by C. Pearson

Ingredients:

2 cups all purpose flour            

1and 1/4 c sugar                          

2 tsp baking soda                                                   

2 tsp cinnamon                                                         

1/2 tsp salt                                                                

2 cups grated carrots

1/2 cup each raisins, nuts, coconut

1 apple cored, peeled and grated

3 eggs

3/4 cup neutral(vegetable) oil

2 tsp vanilla

 

Directions:

In bowl mix flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, nuts, coconut and apple. In small bowl beat eggs, oil, and vanilla and stir into flour mixture until combined. Spoon into muffin cups bake at 350 deg. for 20 min.

Blueberry Almond Scones

by A. Okenquist    

 

Ingredients:

3/4 cup + 1 tbsp half-n-half cream                         

1/2 pint of fresh blueberries                                                  

1/4 cup chopped almonds                                              

1 large egg beaten                                                              

1/2 cup cold butter cut up into very small pieces.

2-1/4  cups flour  

3 tbsp sugar  

1 tbsp baking powder 

1/2 tsp salt

 

Directions:

Preheat oven to 375 degrees. Grease cookie sheet, or use a seasoned baking stone.  Combine cream and egg in small bowl until well blended,  lightly stir in blueberries and almonds.  Next in large bowl, stir flour, sugar, baking powder and salt together. Cut in butter till fine crumbs. Stir in cream mixture, need 4 or 5 turns taking care not to crush the blueberries too much.  Pat dough 3/4" thick and then cut.  Can be cut into rounds or wedges.  Bake in preheated oven 18 minutes or until golden brown.

Enjoy with a hot cup of  tea!

 

Old-Fashion Hotcakes

One of my wonderful Mom's recipes

by A. Noser

Ingredients:

Servings: 4-6

3 eggs

1 tsp. vanilla

1 ½ cup milk

3 tbs. butter

2 ½  cup all purpose flour

2 ½  tsp. baking powder

4 tbs. sugar

Directions:

Beat eggs, vanilla &milk together. Add butter.  Sift all dry ingredients and beat lightly as you gradually add the flour mixture. All liquid may not be used to reach pouring consistency needed for fluffy hot cakes.

Pour onto hot oiled griddle coking over medium heat until you see bubble starting to pop on the hot cake turn and let cook until light brown on other side.

Marge's Cinnamon Rolls 

by M. Tippets

Dough:

1 package fast rise yeast (or 2 ¼ tsp)

2 tbsp sugar

½ cup lukewarm water

6 cups flour

½ cup powdered milk

2 cups lukewarm water

¼ tsp sugar

3 tbsp oil

2 tsp salt

Filling:

1 tsp melted butter

¼ cup heavy cream

¼ cup sugar

1 tsp cinnamon

Icing:

1 cup sugar*

1 cup heavy cream*

Directions:In a small bowl, put yeast, 2 tbsp sugar, and ½ cup lukewarm water. Let sit until it foams-about 20 minutes. In a large bowl put powdered milk, flour and 2 cups lukewarm water. Add ½ cup sugar, oil, and salt. Add yeast mixture. Mix well. Knead until dough looks satiny (5-10 minutes). Rub a thin layer of oil on dough to prevent it from drying out. Cover. Let sit in a warm place until double-about 2 hours.

Once dough has double in size, divide in half and place on floured surface. Roll out to a circle or square ½ inch thick.  

Spread Filling over Dough.

Roll into an oblong roll and slice into individual rolls ½ inch thick. Place in baking dish that has been sprayed with cooking spray. Cover. Let rise in a warm place till double in size (about 1 hour).

Mix together the sugar* and  heavy cream* in an separate bowl to make icing.

Pour Icing over the rolls before putting them into a 350 degree oven for 20-25 minutes. Once cooked through turn entire pan upside down on tin foil or platter to reveal the gooey bottoms of the rolls.

*increase topping for gooier icing.