These sweet, cake-like cornbread muffins are perfect for breakfast and are like the cornbread served at Marie Callender’s, which my children loved. This is a large recipe that is easily halved – but I like to bake off a large batch and freeze the rest for another meal. I use a disher to scoop out...Read More
This special recipe came from Ann Parker, a Georgia native, who used to be a food writer and restaurant reviewer for the Santa Cruz Sentinel. In her soft Southern drawl, which becomes more pronounced when we’re talking about the foods our mamas used to make when we were growing up, Ann explained, “The secrets to...Read More
For the molds, you can use 1-pound coffee cans or other cylindrical metal containers. This bread freezes well. INGREDIENTS: 1 cup stone ground rye flour 1 cup stone ground cornmeal 1 cup stone ground whole wheat flour 1/2 teaspoon soda 4 teaspoons baking powder 1 teaspoon salt 3/4 cup molasses 1 3/4 cup milk 1...Read More
This vintage recipe goes back to a 1956 Betty Crocker Cookbook! Simply combine the dry ingredients and add the milk to form a dough. Somewhere between a biscuit and a breadstick, these are very tasty served with a bowl of homemade tomato soup or a hearty bowl of stew. INGREDIENTS: 1/2 cup butter 2 1/4...Read More
It’s that time of year when home gardens are burgeoning with zucchini. This is the best recipe for a moist nut bread that everyone loves. For a healthier version, replace part of the all-purpose flour with whole wheat flour. This recipe also works perfectly for muffins! INGREDIENTS: 3 cups all-purpose flour (may substitute with half...Read More
INGREDIENTS: 1 cup sifted all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 3 cups whole-bran cereal 1/2 cup seedless raisins 1/3 cup shortening 1/2 cup sugar 1 egg 1 cup buttermilk METHOD: Preheat oven to 400°F. Line standard-sized muffin pan cups with paper liners. Sift flour with baking powder, soda,...Read More
These peach-filled muffins are my favorite muffins to serve for summer brunches. It’s a large batch recipe — and these muffins freeze beautifully. INGREDIENTS: 2 cups finely chopped fresh peaches 1 1/2 cups sugar 1/2 cup butter, at room temperature 2 eggs 1 1/2 cups milk 4 cups all-purpose flour 4 teaspoons baking powder 1...Read More
We’ve been told these are much like the maple oat scones sold at Starbucks. You be the judge! INGREDIENTS: For the scones: 1 cup oats (quick or old-fashioned) 1 1/2 cups flour 2 tablespoons sugar 1/2 teaspoon salt 1 tablespoon baking powder 2 tablespoons pure maple syrup 2 1/2 tablespoons cold butter (small pieces) 1...Read More
INGREDIENTS: 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 1/2 cup yellow cornmeal 3/4 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup low-fat buttermilk 1/3 cup molasses 1/2 cup dried currants 2 tablespoons chopped walnuts Vegetable cooking spray METHOD: Combine the flours, cornmeal, cinnamon, soda, and salt in a large bowl...Read More
