Cranberry Pumpkin Bread

2 1/4 cups flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 eggs (lightly beaten)
1 cups brown sugar
1 (15 ounce) can pumpkin puree
1/2 cup canola oil
1 cup dried cranberries

In a large bowl combine flour, baking powder, sugar, pumpkin pie spice and salt. Mix well. In a separate bowl, combine pumpkin, eggs and oil. Mix well. Add pumpkin mixture to flour mixture and stir well. Fold in the cranberries. Transfer mixture to two lightly greased loaf pans. Bake in a preheated oven at 350F for approximately 45 to 55 minutes or until golden and baked through. Cool for 5 minutes in pan before removing to wire rack to cool completely.

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Southern Style Biscuits and Gravy

BISCUITS:

2 c. sifted all-purpose flour
1 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 beaten egg
1/3 c. milk

Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture all at once. Stir until dough follows fork around bowl. Turn out on lightly floured surface; knead gently with heel of hand about 20 strokes. Roll dough to 3/4 inch thickness. Dip 2 inch biscuit cutter in flour; cut straight down through dough – no twisting. Place on ungreased baking sheet (3/4 inch apart for crusty biscuits, close together for soft sides). If desired, chill 1-3 hours. Bake in a very hot oven, 450 degrees, 10-14 minutes or until golden brown.

SAUSAGE GRAVY:

1/2 lb. bulk sausage
4 tbsp. all-purpose flour
2 1/2 c. milk
Salt and pepper to taste

Cook sausage, crumbling well. Pour off all but 2-3 tablespoons of grease. Sprinkle flour on top. Increase heat to high and cook, stirring, until flour starts to brown. Add milk, stirring constantly and continue cooking until gravy thickens. Add salt and pepper. Serve over hot biscuits or toast.

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Mexican Corn Bread

3 cups cornmeal
1/2 cups flour
2 tsp baking soda
2 tsp salt
2 T. sugar
3 eggs, beaten
2 1/2 cups buttermilk
1/2 cup oil
1 large onion
1/2 tsp garlic powder
1/2 cup jalapeno pepper
1 oz chopped pimiento
1/4 lb crisp bacon
15 oz cream corn
1 1/2 cup grated cheese

Have all ingredients at room temperature. Chop the onion and the jalapenos finely. Crumble the bacon. Mix together the cornmeal, flour, soda, salt, and sugar in a large bowl. In a separate bowl, whisk together the buttermilk, beaten eggs, and oil. Add to the dry ingredients with a few swift strokes of the mixing spoon. Don’t beat the dough — just stir enough to moisten all particles. Fold in the onion, garlic powder, jalapenos, pimiento, bacon, corn, and cheese quickly. Bake in a cast iron skillet in a 400 degree oven for 25 to 30 minutes, until the top is browned and a toothpick tests clean.

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Almond Biscotti

2 cups all-purpose flour
3/4 cup sugar
2/3 cup slivered almonds, chopped and toasted
3/4 tsp baking soda
1/4 tsp salt
1 tsp pure vanilla extract
1/4 teaspoon pure almond extract
3 eggs
cooking spray

Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).

Turn the dough out onto a lightly floured surface, and knead lightly 10 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 15 minutes. Cut roll diagonally into 30-1/2-inch slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.

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No Frills Skillet Corn Bread

2 tablespoons vegetable oil
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 large egg

Place oil in a 10-inch cast-iron skillet, tilting pan to coat bottom evenly; heat in a 375° oven 10 minutes. Combine flour, cornmeal, baking powder, and salt in a bowl. Whisk together milk and egg; add to flour mixture, stirring just until dry ingredients are moistened. Pour hot oil from skillet into batter; stir until blended. Pour batter into skillet. Bake at 375° for 20 minutes or until done. Remove from skillet.

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Sweet Potato Biscuits

1 cup mashed, cooked sweet potato
1/4 cup sugar
1 beaten egg
1 tablespoon margarine or butter, melted
1 cup milk
3 cups self-rising flour
1 teaspoon baking powder
1/2 cup shortening

1. Combine mashed sweet potato, sugar, egg, and melted margarine or butter in a mixing bowl. Beat with a fork until smooth. Stir in milk. Set mixture aside.

2. Stir together self-rising flour and baking powder in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet-potato mixture and stir just until combined.

3. Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Re-roll as necessary. Place biscuits 1 inch apart on a large baking sheet.

4. Bake in a 400 degree F oven for 15 to 20 minutes or until the biscuits are lightly browned. Makes 16 to 18 biscuits.

NOTE: To make 1 cup mashed potatoes, peel 2 medium sweet potatoes (about 1 pound total). Cut into 1-1/2-inch chunks. Place in a large amount of boiling water. Simmer about 20 minutes or until very tender. Drain. Mash with a potato masher or beat with an electric mixer.

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Banana Bread

1/2 c unsweetened applesauce
1 c sugar
2 eggs
1 cup mashed ripe bananas (3-4 medium)
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c chopped walnuts (optional)

Cream butter and sugar together. Add one egg at a time, beating till smooth. Blend in mashed bananas. In second bowl, stir flour with baking soda, baking powder, salt and nuts. Add to banana mixture stirring only to moisten. Pour into a greased/floured loaf pan. Bake at 350 degrees for about 1 hour until inserted toothpick comes out clean. Let stand 10 minutes. Remove from pan and place on wire rack to cool.

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The Recipe Finder’s Bread Pudding

6 slices day-old bread, cut into 1/2″ cubes
1 cup hot water or 1/2 cup of whiskey
1 cup dark brown sugar
4 large eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 tsp. pure bourbon vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup of raisins (optional)

Place bread in greased 2-qt. baking dish. Combine water (or whiskey), brown sugar, and raisins (if your using them); pour over bread. Combine remaining ingredients; pour over bread. Bake at 350 for 50-60 minutes or until knife inserted in center comes out clean. Serve pudding warm with vanilla ice cream.

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