Zesty Corn Bread
2 Boxes 8 ½ Ounce each corn bread mix
2 eggs beaten
2/3 cups milk
1 tsp vanilla extract
1 Jalapeno pepper seeded and chopped
3 cups frozen Sweet kernel Corn – Thawed and drained
Combine all ingredients in a large bowl until moistened
Spoon into 8 inch square baking pan
Bake at 350 degrees for 45 minutes or until lightly brown
Yield 10 servings
Baileys Irish Cream Bacon Brown Sugar Bread
2 pounds flour
2 ¼ cup warm water no more that 115 degrees
1 ¼ cup Baileys Irish Cream
7 oz brown sugar
10 oz cooked bacon with oil
7 oz melted butter or margarine
1 oz salt
2 oz granulated sugar
4 oz cracked pepper
1 oz active dry yeast
Whisk yeast into warm water until completely dissolved
Add flour, sugar, brown sugar, salt, cracked pepper and cooked bacon to mixing bowl
Turn mixer on low to incorporate
Slowly add yeast water
Slowly add cold water
When dough ball begin to form add butter and bacon oil
Allow dough ball to reform until smooth, elastic consistency is achieved
Remove and form into 4 oz ball
Bake at 400 degrees for 25 minutes or until golden brown
Brush with Baileys Irish Cream Butter
Directions for Baileys Irish Cream Butter
Baileys to taste
Brown sugar to taste
Pinch of salt
Mix until incorporated
This recipe is for a full 2 pound loaf, if you cut the measurements in half it will be more fitting for a home/personal kitchen.
Full recipe you will need industrial mixer, half recipe a kitchen mixer will work fine.
Oil from bacon is very important
Decadent French Toast
Prep: 20 minutes (let sit overnight)
Cook: 45 minutes
Makes: 6 servings
2 tablespoons corn syrup
5 tablespoons butter
1 cup brown sugar
1 loaf French bread, sliced in 2-inch slices
1 1/2 cups milk
1 teaspoon vanilla
1/2 pint whipped cream, whipped
2 boxes fresh strawberries, sliced
Cook corn syrup, butter, and brown sugar together until bubbly. Pour into 9 x 13-inch baking dish. Sprinkle with chopped pecans. Arrange slices of the French bread over the mixture.
Beat together the eggs, milk, and vanilla. Pour over bread and refrigerate overnight.
Bake next morning at 350 degrees for about 45 minutes, or until set (check the middle). Invert.
Serve with fresh berries and whipped cream.
4 cups bread crumbs
¼ tsp salt
1 stick butter or margarine
Crumb bread very fine (rub through a strainer)
Add melted butter, eggs, allspice and salt
Form into balls
Dry hamburger buns work well for the crumbs
The butter balls can be frozen until needed
Apricot Nut Bread
3 cups sifted flour
4 T. melted shortening
3 tsp baking powder
¾ tsp salt
2/3 cup brown sugar packed
1 ¼ cup milk
½ cup nuts
1 cup finely cut dried apricots
Sift flour, baking powder and salt
Add brown sugar, nuts, and apricots
Beat egg until light
Add milk and shortening
Add liquids and stir until flour is moistened
Bake in greased loaf pan
325 one hour
1 3/4 Cups Plain Flour
8-10 oz. Butter (Real Butter)
6 oz. Sugar
Preheat Oven to 350 degrees
Sift flour onto a board.
Put sugar in a separate pile on the board, and work in butter.
Gradually knead in flour, you should end up with a firm dough.
Flour the board and roll to a thickness of 3mm to 5mm.
Cut into circles and prick with a fork. (Or any shape you prefer)
Bake on a greased tray for 30 minutes.
These are great with coffee or tea!
Butter and Flour 2-9″x5″ Bread-loaf Pans
Preheat Oven to 350 Degrees
2 Cups Sliced Strawberries
3 Cups + 2 Tbls Flour
2 Cups Sugar (plus 2 Tbls. to sprinkle on berries)
1 Tbls. Cinnamon
1 tsp. Salt
1 tsp. Baking Soda
1 and 1/4 Cups Vegetable Oil
4 Eggs Beaten
1 and 1/4 Cups Chopped Pecans (optional)
Place berries in a bowl. Sprinkle with 2 Tbls. of sugar and let stand. Combine flour, sugar, cinnamon, baking soda, and salt in a large bowl. Mix well. Mix eggs and oil into strawberries. Add berries to flour mixture. Stir in pecans, blending until dry ingredients are moistened. Divide batter between pans.
Bake 45-50 minutes or until a toothpick comes out clean.
Let cool in pans on a rack (10 minutes)
BEST IF EATEN WARM WITH REAL BUTTER…ENJOY!
Original recipe yield: 12 scones
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 cup raisins
1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.