Sweet Corn Bread

Are you gals ready for a crazy delicious recipe? I got this from my friend Sadie Clift, who got it from a friend of hers. Not sure where it originated, all I know is it's addicting! 

Sadie made it for her wedding dinner, I made it in February for our annual FYFD party, but anytime I make chili is an excuse to make it. Today was such a day.

Ingredients:

3 cups flour

1  1/3 cup sugar

1 cup yellow corn meal

2 tablespoon baking powder

1 teaspoon salt

2 1/2 cups milk

4 eggs

2/3 cup vegetable oil

3 tablespoons butter, melted

Directions:

Preheat oven to 350. Grease a 9x13 pan. Combine dry ingredients, then add the rest. Mix until lumps are gone. Pour into pan and bake for 40 to 50 minutes.

Variations:

- Pour 1/2 of the batter in bottom of pan, then sprinkle cheese and 2 small cans of green chiles, then top with the rest. 

- Put sugar and cinnamon on top with butter.

Left-Over Oatmeal Bread

I had some left over oatmeal that I'd added crasins to.  I found this recipe, made it and it tastes divine. I also added some cinnamon and knew it would make a great breakfast bread. Yum!

Leftover Oatmeal Bread

Ingredients:

• 2 c room temperature leftover oatmeal
• 2 cups warm water
• 2 1/4 t. yeast or one envelope
• 1/4 c. molasses or honey
• 1/4 c. melted butter
• 2 cups whole wheat flour
• 4-5 cups bread flour
• 2 t. salt

Directions: Mix oatmeal, water, yeast, molasses and one cup of the whole wheat flour until well blended. Let rest for 20 minutes. After 20 minutes add butter, the other 1 cup whole wheat flour and 3 cups bread flour. Mix well and let rest for an additional 20 minutes. Mix in salt and knead in additional bread flour until the dough is just slightly sticky, but pulling away from the bowl. I knead mine in my kitchen-aid for about 5 minutes. I dust the top of the dough with flour, cover and let rise until double, about 1 hour. Punch down dough and form into 2 large loaves or 3 medium loaves. Put into greased loaf pans, dust top with flour, cover and let rise until double, about 1 more hour. Bake at 375 degrees for 30-45 minutes, depending on the size of your loaves.

From The Sister's Dish Blog

Mary's Oatmeal Toasting Bread*

Makes 2 loaves: 1lb - 13 oz each

Ingredients:
2 1/2 Cups (20 oz)        Lukewarm milk (any kind of milk; don't use cold milk)
2 Cups (6 5/8 oz)          Rolled Oats (old fashioned oats or Quick cooking)
1/3+ Cup (4 5/8 oz)      Honey (buy in bulk at Winco or Costco)
6 Cups (1 lb 9 1/2 oz)   King Arthur Bread Flour (From Winco)
1 TBS                            Salt (Don't used iodized)
4 1/2 tsp                        Instant Yeast (I use SAF - buy at Winco and freeze)
4 TBS                           Unsalted butter room temperature (or 2 oz. canola or corn oil)

Optional: Secret ingredient! Add 1 tsp Diastolic Malt Powder if using only white flour. Add 2 tsps if using part or all whole wheat flour. Promotes strong rise and improves texture, especially with whole wheat bread. I buy the malt powder at kingarthurflour.com. If you buy it, keep it frozen. I can share mine with you if you want to try before buying.

Method:
1.  Preheat oven to 350 degrees.
2.  In big mixer bowl, pour milk and honey over oats and stir. Let sit 30 minutes for instant oats, 1    hour or more of old-fashioned.
3.  Put flour on top of milk/honey/oats mixture.
4.  Add salt and instant yeast to bowl.
5.  If using butter, cut into 6-8 pieces and throw on top. Or if using oil, pour on top.
6.  Mix dough -

•  KitchenAid Mixer - Attach bowl full of ingredients and dough hook. Mix on lowest setting for 8 minutes
• Bread Machine - Place all ingredients into the pan of your machine. Program machine for manual or dough and press start. About 10 minutes before end of the second kneading cycle, check dough and adjust consistency with additional flour or milk as needed. The finished dough should be soft and supple.
• No machine - Mix ingredients with large spoon and then knead by hand until dough is smooth (around 10 minutes)

7.  Spray dough bucket or large bowl with cooking spray. Throw in the dough ball and cover with sprayed lid or sprayed plastic wrap.
8.  Let rise till double. Whole wheat will get puffy, but may not double.
9.  Cut dough in half and deflate. Shape each loaf. I flatten my dough into rectangles, the roll up and pinch seam.
10. Place dough in glass or metal bread pans sprayed with cooking spray, cover each with sprayed plastic wrap. Or place both pans uncovered in microwave to raise (don't turn on microwave!)
11.  When bread has crested 1 1/2 - 2 inches over top of pan, it's ready to bake.
12.  Put in preheated oven. Total cooking time is 35 minutes. But after the first 20 minutes, cover the bread with a tin foil tent to keep it from browning too much.

*Adapted from Oatmeal Toasting & Sandwich Bread recipe at Kingarthurflour.com
(King Arthur is my favorite site for bread recipes and ingredients.)

Joan Rands' Artisan Bread

3 Cups lukewarm water
1 1/2 T. granulated yeast
1 1/2 T kosher salt
6 1/2 Cups unsifted, unbleached all-purpose white flour

Mix water and yeast in a 5 qt bowl with resealable lid (ice cream bucket works well). Add all the flour at once and stir until all the flour is incorporated. The dough will be very lumpy and sticky. Let raise for about 2 hours. It is now ready to use or put in the frig till later.

When you want bread, first sprinkle corn meal on a pizza paddle so the bread will slide off easily. Then dust your hands with flour and top of dough in bucket and grab about a grapefruit sized ball of dough. Hold the dough in your hands and gently stretch the surface of the dough around to the bottom on all four sides, leaving a smooth ball with all the ends tucked underneath. Flour hands as needed so as not to stick. Score the top of the dough ball and place on pizza paddle to rise.

Let the dough rise for about 40 minutes on the paddle. 20 minutes before baking, preheat the oven to 450 with a pizza stone on the middle rack and an old broiler pan on the bottom rack. After 20 minutes (even if oven isn't hot enough) slide dough onto pizza stone. Pour 1 to 2 cups hot water into the broiler pan and close the door quickly to trap the steam. Bake for about 30-45 minutes until the crust is golden brown. Let cool before slicing.

Lemon Crinkle Cookies

Makes 2-3 dozen


Ingredients:

½ cups butter, softened

1 cup granulated sugar

½ teaspoons vanilla extract

1 whole egg

1 teaspoon lemon zest

1 Tablespoon fresh lemon juice

¼ teaspoons salt

¼ teaspoons baking powder

⅛ teaspoons baking soda

1-½ cup all-purpose flour

½ cups powdered sugar


Directions:

Preheat oven to 350 degrees.
Grease light colored baking sheets with non-stick cooking spray and set aside.


In a large bowl, cream butter and sugar together until light and fluffy.
Whip in vanilla, egg, lemon zest, and juice.
Scrape sides and mix again.
Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.
Scrape sides of bowl and mix again briefly.
Pour powdered sugar onto a large plate.
Roll a heaping teaspoon of dough into a ball and roll in powdered sugar.
Place on baking sheet and repeat with remaining dough.

Soul Sweet 'Taters

Ingredients
    •    4 medium sweet potatoes (about 1 3/4 pounds)
    •    1 cup granulated sugar
    •    1 cup milk
    •    2 large eggs
    •    1 teaspoon vanilla extract
    •    1 teaspoon salt
    •    1 cup packed dark brown sugar
    •    1 cup nuts of your choice, chopped
    •    1/2 cup all-purpose flour
    •    6 tablespoons unsalted butter, at room temperature
Directions
Preheat the oven to 375 degrees F. Put the sweet potatoes on the oven rack and bake until fork-tender, about 45 minutes. When the potatoes are finished cooking, let cool slightly, about 5 minutes. Slice them open lengthwise and scrape out the flesh with a fork into a large bowl. Increase the oven temperature to 400 degrees F.
Add the granulated sugar, milk, eggs, vanilla and salt to the bowl with the sweet potatoes. Mash the mixture with a potato masher until combined and slightly lumpy-you don't want it to be perfectly smooth.
Now, in a separate bowl, mash the brown sugar, pecans, flour and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble.
Spread the sweet potato mixture in a 14-cup oval-shaped baking dish and sprinkle the crumb mixture all over the top. Bake until golden brown, about 30 minutes.

No Bake Lemon Cream Pie

Ingredients
1 (8-oz.) pkg. cream cheese
1 can sweetened condensed milk
1/2 cup sour cream
1/3 cup lemon juice
1 tsp. vanilla
1 pre-made graham cracker pie crust or pre-baked pie crust

Directions
    1.    Place the pie crust in the freezer.    
    2.    Using a large bowl, add an 8-oz. package of softened cream cheese at room temperature, beat with an electric hand mixer on medium until fluffy.    
    3.    Add 1 can of sweetened condensed milk, stir in 1/3 cup of lemon juice, 1 teaspoon of vanilla and 1/2 cup sour cream.    
    4.    Blend ingredients well.    
    5.    Take chilled pre-made pie crust, evenly spoon in the mixture and chill in refrigerator for about 2 hours.    
    6.    To garnish, zest a lemon peel with a hand grater or use fresh fruit (strawberries or blueberries).
    7.     Garnish with whipped cream.