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‘Bread’ Category

  1. SOUTHERN CORN BREAD RECIPE

    January 18, 2011 by Daniel


    A “must have” recipe the that real Southern corn bread lover.

     

    SOUTHERN CORN BREAD RECIPE

    Serves: 8 Difficulty Level: 2 (of 5) Prep Time: 5 Minutes Ready In: 30 Minutes

     

    INGREDIENTS:

    •2- 4 tablespoons bacon drippings
    •1 1/2 cups yellow self-rising cornmeal
    •1/2 cup all-purpose flour
    •1 egg
    •1/2 cup buttermilk
    •1/4 teaspoon of baking soda
    •Hot water (as needed)

    PROCEDURE:

    •Preheat the oven to 425°.
    •Put the shortening in a cast-iron skillet and place in the oven while it preheats.
    •Combine the cornmeal and flour, then mix in the egg and milk.
    •Add water slowly, until the mixture is pourable (like thick pancake batter).
    •Take the hot pan from the oven, pour some of the melted shortening (a tablespoon or more) into the batter.
    •Pour the batter into the hot pan.
    •Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.

    Enjoy
    Chef Phil


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  2. CRANBERRY-ORANGE NUT BREAD RECIPE

    December 6, 2010 by Daniel

    A great addition to the holiday table.

     

    CRANBERRY-ORANGE NUT BREAD RECIPE

    Serves: Makes 1 loaf Difficulty Level: 1 ( of 5) Prep Time: 15 Minutes Ready In: 1 1/4 Hours

     

    INGREDIENTS:

    •2 cups all-purpose flour

    •3/4 cup sugar

    •1 1/2 teaspoons baking powder

    •3/4 teaspoon salt

    •1/2 teaspoon baking soda

    •1/4 cup unsalted butter softened

    •1 tablespoon orange zest

    •3/4 cup orange juice

    •1 egg

    •1 cup cranberries, chopped (fresh or frozen)

    •1/2 cup nuts (optional)

    •1 tablespoon orange juice

    •1 cup sifted powdered sugar

    PROCEDURE:

    •Grease/spray bottom only of a 8×4 or 9×5 loaf pan.

    •Combine flour, sugar, baking powder, salt, and baking soda

    •Add margarine and mix until crumbly.

    •Add peel, 3/4 c orange juice, and egg; stir until moistened

    •Add cranberries and nuts.

    •Pour batter (it will be thick) into pan and bake until a knife comes clean from the center.

    •For a 8″ loaf, about 75 min; for a 9″ loaf, about 55-65 min at 350F (watch after about 50 min, depending on your oven).

    •Loosen sides from pan, remove& cool completely.

    When cool, prepare glaze:

    •Combine 1 T orange juice, 1 c sifted powdered sugar, and enough extra OJ to drizzle.

    •Drizzle over top of loaf and enjoy!

    Happy Holidays,

    Chef Phil

     You may omit the drizzle and serve with regular or your favorite flavor cream cheese (I use Honey-Nut)

    Category Bread, Recipes, Sweets -N- Treats | Tags: ,,,, | No Comments

  3. PUMPKIN CRESCENT ROLLS

    November 10, 2010 by Daniel


    Here is a good recipe for that Thanksgiving Day buffet table. Quick and easy !

     

    PUMPKIN CRESENT ROLLS

    Serves: Makes 32 Pieces Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 30 Minutes

     

    INGREDIENTS:

    •1 (8 ounce) package cream cheese, softened
    •1 (15 ounce) can pumpkin puree (about 2 cups)
    •1 (14 ounce) can sweetened condensed milk (NOT evaporated milk, I use Eagle Brand)
    •2 tablespoons all-purpose flour
    •2 tablespoons ground cinnamon
    •1 teaspoon pumpkin pie spice
    •1 cup pecans, finely chopped
    •4 (8 ounce) packages refrigerated crescent dinner rolls
    •1/2 cup granulated sugar

    PROCEDURE:

    •Preheat oven to 375 degrees
    •In large bowl, blend cream cheese, pumpkin, condensed milk, flour and spices until combined and smooth.
    •Unroll crescent rolls; separate and lay flat.
    •Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough.
    •Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
    •Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown.

    Enjoy the holiday!
    Chef Phil

     Not sure whether to call these an appetizer, dinner roll or a cookie . . . but I will call them “good eats”


    Category Appetizers & Party Food, Bread, Recipes, Sweets -N- Treats | Tags: ,,, | No Comments

  4. BUTTERMILK CORNBREAD RECIPE

    November 2, 2010 by Daniel


    Looking for that “perfect” cornbread recipe to go with those thick and creamy soups ?

     

    BUTTERMILK CORNBREAD

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: Less than an hour

     

    INGREDIENTS:

    •1/2 cup butter
    •2/3 cup white sugar
    •2 eggs
    •1 cup buttermilk
    •1/2 teaspoon baking soda
    •1 cup cornmeal
    •1 cup all-purpose flour
    •1/2 teaspoon salt

    PROCEDURE:

    •Preheat oven to 375 degrees F
    •Grease an 8 inch square pan.
    •Melt butter in large skillet.
    •Remove from heat and stir in sugar.
    •Quickly add eggs and beat until well blended.
    •Combine buttermilk with baking soda and stir into mixture in pan.
    •Stir in cornmeal, flour, and salt until well blended and few lumps remain.
    •Pour batter into the prepared pan.
    •Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

    Enjoy,
    Chef Phil

     For a slightly sweeter version while it is still hot, “dock” or poke holes in cornbread with a toothpick and drizzle a little honey over the top, as it cools the honey will sink into the cornbread.


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  5. PEANUT BUTTER BANANA BREAD RECIPE

    October 12, 2010 by Daniel

    PEANUT BUTTER BANANA BREAD RECIPE

    Serves: 12 (unless Elvis shows) Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: 80 Minutes

     

    INGREDIENTS:

    •1 cup all purpose flour
    •1 cup whole wheat flour
    •1 tsp. baking soda
    •1/2 tsp. salt (necessary)
    •1/2 cup vegetable shortening
    •1 cup chunky peanut butter
    •3/4 cup sugar
    •2 large eggs
    •3 large ripe bananas, mashed
    •1 tsp. fresh lemon juice
    •1 tsp. vanilla extract

    PROCEDURE:

    •Preheat oven to temperature 350=B0F.
    •Butter and flour a 9×5 inch loaf pan.
    •Sift together first 4 ingredients in a bowl.
    •Combine next 3 ingredients in another bowl and beat with an electric mixer until light and fluffy.
    •Add eggs, 1 at a time, beating well after each addition.
    •Stir in flour mixture until just combined.
    •Combine bananas with lemon juice and vanilla and fold into batter.
    •Transfer batter to loaf pan and bake in the middle of oven 1 hour and 10 minutes, or until a tester comes out clean.
    •Cool bread in pan on a rack 10 minutes and invert onto rack to cool
    completely.

    Thank ya’, thank ya’ very much
    Chef Phil

     For those too young to remember Elvis, his favorite snack was peanut butter and banana sandwiches. I hope this becomes one of your favorites!


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  6. Irish Soda Bread

    March 17, 2010 by Daniel

    To “sop” up all the left over broth, try this other Irish mainstay …….

    Irish Soda Bread
    Servings: 20 slices Difficulty Level: 1 (of 5) Prep Time: 15 minutes Ready In: 65 minutes

    INGREDIENTS:
    • 4 cups all-purpose flour
    • 4 tablespoons white sugar
    • 1 teaspoon baking soda
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup margarine, softened
    • 1 cup buttermilk
    • 1 egg
    • 1/4 cup butter, melted
    • 1/4 cup buttermilk

    PROCEDURE:
    • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
    • In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.
    • Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

    Enjoy,
    CHEF PHIL

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