October 6, 2017
Sweet Cornbread
Florence
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Bread
Cuisine Southern
- 1 Cup Bread Flour
- 1 Cup Yellow Cornmeal
- 2/3 Cup Sugar
- 3 1/2 tsp Baking Powder
- 1 Egg
- 1 Cup Milk
- 1/3 Cup Vegetable Oil
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July 27, 2014
Mexican Cornbread Wedges
Florence
Course Bread
Cuisine Tex-Mex
- 1 Tbsp cooking oil
- 1/2 cup diced onion
- 1 lb ground beef
- kosher salt and black pepper to taste
- 1 tsp garlic powder
- 1 pkg taco seasoning mix
- 1/2 cup diced green bell pepper
- 1/2 cup diced yellow orange, or red bell pepper
- 2 cups Mexican style cornbread mix
- 3 Tbsp oil
- 1 egg beaten
- 1 -16 oz jar chunky salsa
- 1 cup shredded Cheddar cheese
- 1 1/4 cups milk
Preheat oven to 425 degrees.
In oven ready skilled, add oil, onions beef, salt and pepper over medium heat, until completely cooked.
Add garlic powder, taco seasoning mix, and 3/4 cup water, and stir to combine.
Remove from skillet and set aside.
Evenly spread the diced pepper into the skillet and spoon the beef mixture on top, spreading evenly.
In bowl combine final 6 ingredients until a semi-smooth batter forms. Pour this batter evenly over the beef in skillet.
Bake for 45 to 50 minutes or until the cornbread is cooked thoroughly and is golden brown around the edges.
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July 26, 2014
Crepes w/Eggs
Florence
Course Bread
Cuisine French
- Crepes Recipe
- 4 Eggs
- 1/2 Red/Orange/Yellow Sweet Bell Pepper
- 1 small onion
Make Crepes per recipe instructions.
Saute 1/2 Bell Pepper and onions over medium heat in a skillet until tender.
Add Eggs and cook like scrambled eggs.
Add equal amounts of egg mixture in to each crepe.
Server warm.
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July 21, 2014
Summertime Blueberry Muffins
Florence
Course Breakfast
Cuisine American
- 1/2 cup butter
- 1 1/4 cups white sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 2 cups fresh blueberries
- 1/4 cup white sugar
Preheat oven to 375 F.
Line muffin pans with paper liners.
In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy.
Add eggs and mix well.
Mix flour, baking powder and salt together and mix well.
Add flour mixture and milk and mix well.
Fold in berries.
Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar.
Bake for 30 minutes.
Allow to cool in pans for approximately 30 minute before removing them from pans.
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June 29, 2014
Yuca Empanada Dough
Florence
Course Bread
Cuisine Mexican
- 1 lb raw yuca peeled
- 1/2 tsp kosher salt
- 1/4 cup cold water
Grate the peeled yuca into a bowl lined with a clean flour-sack or similar towel. Lift the towel from the bowl and squeeze the yuca until all the moisture is removed.
Get out a saucepan and pour in the water and salt. Put over medium heat and bring it to a boil, then add in the yuca, turn heat to very low, and cook, stirring often, until the yuca turns slightly transparent and a bit darker in color. Remove the pot from heat and continue stirring until cooled somewhat and dough sets up a bit.
Dump the contents out onto a lightly oiled work surface and allow the mixture to reach room temperature.
When cooled, lightly oil your hands, then begin kneading the yuca 'dough' until it feels stretchy or elastic and it keeps its shape and is completely cooled.
Divide the dough into 12 equal balls. Place each ball onto a work surface lightly brushed with oil and roll out into thin circles. You can do this by hand or with a pastry roller.
Fill as you would any empanada or pasty and deep fry or bake as desired.
Makes 12 small empanada.
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June 14, 2014
Garlic Bread
Florence
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Bread
Cuisine Italian
- 1 loaf french bread
- 1 stick butter softened
- 1/4 teaspoon garlic powder
- 1/2 cup mozzarella cheese
- Parmesan Cheese
Cut french bread in 1/2 long way.
Combine butter, garlic and mozzarella cheese.
Spread butter mixture over bread.
Sprinkle with Parmesan Cheese
Turn broiler in oven on and cook until slightly brown.
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May 17, 2014
Cheese Cornbread
Florence
Course Bread
Cuisine American
- 6 tablespoons butter
- 2 large yellow onions
- 2 eggs
- 3 tablespoons milk
- 1 can cream-style corn
- 1/2 cup bell pepper chopped
- 1 package yellow corn muffin mix
- 1/4 teaspoon dried oregano
- 1 cup sour cream
- 2 cups sharp cheddar cheese
Preheat oven to 425 degrees F
Grease a 9 x 13 baking pan with non-stick spray.
In large skillet saute onions in butter until golden brown.
Whisk together eggs, and milk until smooth.
Stir in corn, bell pepper, muffin mix & dried oregano and mix well.
Grease 9x9 pan and pour mixture into small baking pan.
Bake for approximately 20 minutes or until golden brown.
Remove from oven and top with cheese.
Return to oven to melt & brown cheese for 5 minutes.
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May 12, 2014
Baking Powder Biscuits
Florence
Course Breads
Cuisine American
- 1/4 Cup Shortening
- 2 Cups Flour
- 1 Tablespoon Sugar optional
- 3 tsp. Baking Powder
- 1 tsp. Salt
- 3/4 Cup Milk
Put shortening in bowl and add flour, sugar, baking powder and salt.
Cut shortening into flour mixture.
Add Milk and mix well.
Rollout on to floured surface and cut out with small juice glass.
Preheat oven to 450F
Bake for 10 to 12 minutes.
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May 9, 2014
White Bread
Florence
Course Breads
Cuisine American
- 6 to 7 Cups of Flour
- 3 Tablespoons Sugar
- 1 Tablespoon Salt
- 2 Tablespoons Shortening
- 4 1/2 teaspoons of Active Dry Yeast
- 2 1/4 Cups Water 125°F
Mix together Water, Sugar, Salt, Shortening and Yeast.
Let Yeast dissolve.
Add 6 Cups of flour mix with wooden spoon. After you have mixed it as much as you can, use your hands to make sure it is mixed well. If it is still too sticky, add 1/4 cup flour until it is no longer tacky.
Placed in greased bowl in warm place and let rise for 1 hour.
Punch down dough and shape in to two loaves and put in loaf pans.
Rise in loaf pans for 1 hour.
Preheat oven to 425°F.
Bake for 25 to 30 minutes.
Use a small amount of butter on the tops of the loaves when they come out to keep the tops of the bread soft
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April 29, 2014
Beer Cheese Bread
Florence
Prep Time 1 hour hr 45 minutes mins
Cook Time 15 minutes mins
Total Time 2 hours hrs
Course Appetizer
Cuisine American
- 2 tablespoons sugar
- 1 package active dry yeast
- 1/2 cup warm beer
- 2 1/2 cups bread flour
- 1 cup extra sharp cheddar cheese
- 1/3 cup nonfat dry milk powder
- 3/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground red pepper
- 1 large beaten egg
- 1 large slightly beaten egg white
- 1 teaspoon toasted sesame seeds
Dissolve yeast and sugar with warm beer in a large mixing bowl.
Set aside to rest for 5 minutes.
Fold in 2 1/4 cups of flour and cheese, milk, salt, dry mustard and red pepper to make a soft dough.
Knead dough for about 8 minutes, use additional flour as required
Cut dough in half and shape each half into a 6 inch round
Coat a large baking sheet with cooking spray
Place loaves at least 4 inches apart on the baking sheet
Using a pastry brush, brush tops of loaves with egg whites
Sprinkle sesame seeds on top of the egg whites
Carefully cut an 1/8 inch deep lattice design across the tops of the loaves
Cover and let rise for about 1 hour and 15 minutes or until dough doubles in size
Pre-Heat oven to 375F
Bake loaves for 15 minutes or until loaves sound hollow when tapped
Remove loaves from oven and place on a wire rack to cool
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April 20, 2014
Struffoli
Florence
- 3 large eggs
- 2 cups sifted flour
- 1 tablespoon softened butter
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 cup sugar
- 1 cup honey
Whisk together the butter and eggs with 1 tsp of sugar until foamy
Sift flour together with baking powder
Stir flour and baking powder into the egg mixture
Use your hands to kneed the mixture into a soft dough
Quarter the dough and place on a floured cutting board
Roll each piece of dough into a rope about the size of your index finger and 12 inches long
Cut each rope into 1 inch pieces
Toss the rope pieces with flour and shake off the excess, you only need a light coating
Using a deep saucepan, heat 3 inches of vegetable oil to 375F
Place a couple of your struffoli into the pan at a time and fry until golden brown and puffed
Use a slotted spoon to transfer struffoli to a paper towel and allow to drain
Combine 1/2 cup sugar and the honey in a large saucepan
Heat over low heat, stirring until the sugar has dissolved then keep at a low heat.
Add your fried struffoli balls a few at a time
Use a wooden spoon to turn your struffoli to coat all sides of them with your honey and sugar mixture
Remove the struffoli from the pan and transfer them to a large plate
Using wet hands, build a pyramid with the balls
Sprinkle the pyramid with colored sprinkles and let stand for 1 to 2 hours
When it is cool, just break of pieces with your hands and enjoy
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April 14, 2014
Herbed French Bread
Florence
Course Breads
Cuisine American
- 1/4 cup butter
- 2 tablespoons olive oil
- 1 clove garlic -- minced
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons fresh chives -- chopped
- 1 teaspoon Dijon mustard
- 1 8 ounce loaf french bread -- cut bread to 3/4 in thick
Melt butter and heat oil in sauce pan.
Saute Garlic in oil and butter.
Remove from heat.
Add Parmesan cheese, chives and mustard and stir until creamy.
Spread mixture on bread.
Place on greased baking sheet.
Bake at 400F degrees for 7 minutes.
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