Quick Anadama Bread
Ingredients & Directions 1 1/4 c All purpose flour 1 1/4 c Whole wheat flour 1/2 c Yellow cornmeal 2 ts Baking powder 3/4 ts Salt 1/2 ts Baking soda 1 1/3 c Buttermilk 1/3 c Dark molasses 1/4 c Butter; melted (1/2 stick) 1 Egg Poppy seeds Preheat oven to 350F. Grease 9×5-inch glass loaf pan. Mix all purpose flour, whole wheat flour, yellow cornmeal, baking powder, salt and baking soda in large bowl. Combine buttermilk, dark molasses, butter and egg in another bowl and mix to blend. Add to dry ingredients and stir until just blended. Spoon into prepared loaf pan. Sprinkle with poppy seeds. Bake until loaf is springy to touch, about 1 hour. Cool in pan on rack 10 minutes. Turn out onto rack. Cool bread to room temperature. Cut into slices and serve. Makes 1 loaf. Yields 1 servings
Dilly Bread (rachor)
Ingredients & Directions 2 c Chopped onions 1/2 c Water 3 c Warm water 1/4 c Sweetener 2 tb Yeast 1 tb Salt 3 tb Oil 1/3 c Nutritional yeast 3 tb Dry dill weed 3 c White flour 7 c Wholewheat flour Cook onions in 1/2 c water. Combine sweetener, yeast & warm water & let stand till it foams. Add 4 c flour to the yeast mixture. Stir vigorously for 1 minute. Stir in all remaining ingredients except the flour. After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency. Cover & let rise till doubled. Punch down dough, knead & form into loaves. Place into 3 oiled loaf pans. Let rise again till almost doubled. Bake at 350F for 35 to 40 minutes. JoAnn Rachor, “Of these Ye May Freely Eat” Yields 3 Loaves
Sun Dried Berry Zucchini Nut Bread
Ingredients & Directions 3 Eggs 1 c Canola oil 2 c Sugar 1 ts Vanilla 2 c Zucchini — grated 2/3 c Carrots — grated 3 c Flour 1 ts Salt 2 ts Cinnamon 1/4 ts Baking powder 1 ts Baking soda 1/2 c Walnuts 3 oz Sun dried cranberries, Cherries or — blueberries Preheat oven to 325 F. Grease and flour two 9×4″ bread pans. Beat the eggs slightly and add the oil, sugar and vanilla. Mix well. Add the grated zucchini and carrots and mix well. Stir the flour, salt, cinnamon, baking powder and soda together. Add to the egg mixture and blend until all ingredients are well combined. Add the nuts and berries. Stir to distribute evenly. Pour this mixture into the floured bread pans. and bake for 65-75 minutes until a toothpick inserted into the center comes out clean. Allow loaf to cool for about 5 minutes in pans on cooling rack. Remove from pans to rack to complete cooling. Once cool, wrap in plastic wrap and chill. Yields 20 Servings
Fudge Krispies
Ingredients & Directions 2 c Chocolate chips 1/3 c Margarine 1/2 c Light corn syrup 2 ts Vanilla extract 1 c Confectioners sugar 4 c Rice krispies cereal COMBINE CHOCOLATE, MARGARINE AND CORN SYRUP IN MEDIUM SAUCEPAN WITH SILVER- STONE. STIR OVER LOW HEAT UNTIL MELTED AND SMOOTH. REMOVE FROM HEAT . STIR IN VANILLA EXTRACT AND SUGAR. ADD RICE KRISPIES MIXING LIGHTLY UNTIL COATED. SPREAD EVENLY IN 13X9 X2 PAN . CHILL UNTIL FIRM. CUT INTO 1 1/2 INCH SQUARES. STORE IN REFRIGERATOR. MAKES 48 SQUARES. From Yields 10 Servings
Grits Pancakes Or Waffles
Ingredients & Directions -PANCAKES OR WAFFLES- 1/2 c Basic Boiled Grits; 2 tb Sugar; 2 lg Eggs; 2 ts Baking powder; 1 c Buttermilk; 1/2 ts Baking soda; 3 tb Unsalted butter; melted 1/2 ts Salt; 1 c + 2 tb all-propose flour; BASIC BOILED GRITS 1 c Stone-ground grits; 1/2 ts Salt; or to taste 4 c Water; 2 tb Unsalted butter; PANCAKES OR PANCAKES:::::: Beat the grits with the egg yolk until smooth; then stir in the buttermilk and butter. Or place all these ingredients in a food processor and run until smooth. Sift the flour, sugar, baking powder, soda and salt together. Stir the flour mixture into the batter. (This recipe may be prepared in advance up to this point. Cover and refrigerate until ready to cook.) Beat the egg whites to soft peaks and gently fold them into the batter. FOR PANCAKES: heat a griddle over medium-high heat. Lightly butter, if necessary. Drop the batter by the tablespoonful into the griddle and cook until bubbles begin to break the surface, about 2 minutes. Turn and cook until golden brown, about 2 minutes more. Repeat with the remaining batter. FOR WAFFLES: preheat a waffle iron. If it is not nonstick, butter lightly. For each waffle, cook unitl the waffle is crisp and golden, 3 to 4 minutes. Repeat with the remaining batter. BASIC BOILED GRITS: Pour the grits into the large bowl and cover with cold water. Skim of the chaff as it floats to surface. Sitr the grits about and skim again again until all the chaff has been removed. Drain the grits in a sieve. Bring 4 cups water to a boil in medium-sized saucepan. Add the salt and slowly stir in the grits. Cook at a simmer, stirring frequently, until the grits are done–about 40 minutes. Remove the grits from the heat and stir in the butter. Yields 4 servings
Sweet Corn Bread
Ingredients & Directions 1/2 c Sugar 1/2 c Salad oil 2 Eggs 1 c Whole wheat flour 1/2 c White flour 1 1/2 c Yellow corn meal ds Salt 1 c Milk Blend sugar and oil, add eggs, beat thoroughly. Mix dry ingredients. Blend wet and dry ingredients, add milk and mix thoroughly. Bake in greased 9 inch square pan at 400 degrees for 35 minutes. When knife inserted comes out clean, the bread is done. Yields 8 Servings
Southern Tea Cakes
Ingredients & Directions 1 c Shortening 1/2 c Milk 1 3/4 c Sugar 1/2 ts Vanilla 2 Eggs 3 c Flour, self-rising In a mixing bowl, cream together shortening and sugar. Beat in eggs. Add milk and vanilla; beat well. Stir in flour; mix well. Drop by tablespoonsful 2 1/2″ apart onto greased cookie sheets. Bake at 350? for 15-20 minutes. (very good) Yields 36 servings
