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Bread Recipes

Corn Bread Dressing
 Hush Puppies
 Amish Friendship Bread
 Eggless Almond-Orange Scones

    Corn Bread Dressing
    1 pound ground chicken gizzards
    1/2 pound lean ground pork
    1/2 pound lean ground beef
    8 tablespoons margarine
    4 onions, chopped
    4 ribs celery, chopped
    2 cloves garlic, minced
    2 (10 1/2 oz.) cans chicken broth
    Creole Seasoning
    4 cups crumbled corn bread
    1/2 cup chopped green onions
    In a Dutch oven, fry meats in margarine until brown.  Add onions, celery, and garlic and cook until tender.  Add broth and season with Creole Seasoning.  Bring to a boil, simmer for 1 hour.  Add corn bread and green onions.  Adjust seasoning
    Yields 10 servings.

    1 Cup Aunt Jemima Yellow CornMeal
    1/4 Cup Sugar
    1/2 TSP Salt
    1 Cup Milk
    1 Cup Sifted all purpose Flour
    \4 TSP Baking Powder
    \1 Egg
    \1/4 Cup soft shortening


    Sift together corn meal flour,sugar baking powder and salt into bowl. Add egg, milk and shortening. Beat with rotary beater until smooth, about 1 minute. Bake in greased 8 inch square baking pan in preheated hot oven (425°F) for 20 to 25 minutes.
    Yield: 9 Servings
    Note: Triple recipe when making cornbread dressing for 12 people

Hush Puppies

These delectable little balls of fried seasoned cornbread are incredibly addictive. Be careful; it's easy to fill up on  these!
2 cups yellow corn meal
2 tablespoons flour
2 teaspoons baking powder
1 tablespoon sugar
2 teaspoons salt
1/4 cup finely chopped onions
Freshly ground black pepper to taste
Boiling water
1 egg, beaten
1/4 cup milk
Oil for frying

Heat oil in deep skillet or fryer to 375°F.
Mix all dry ingredients except the baking powder. Pour in enough
hot water to make a thick mush, making sure all ingredients are moistened. Add milk, egg and baking powder and mix thoroughly. Drop by spoonfuls (or use a small ice cream scoop) into oil, and fry until golden brown. Marvelous with fish or shellfish. Fried catfish and hush puppies are a particularly classic combination.

1 3/4 C Flour
1/2 Tsp Baking powder
1/2 Tsp Baking soda
1/8 Tsp Salt
1/2 C sweet butter, unsalted
1 C Sugar
2 Egg
1 Tbsp Lemon peel, grated
1 1/2 tsp Vanilla extract
1/2 tsp Almond extract
1 1/2 c Pine nuts
2 tsp Anise seed (crushed)

Preheat oven to 350 degress.
Grease 2 cookie sheets
Sift flour, baking powder, baking soda, and salt in a small bowl. Cream margarine, add sugar, beat in eggs one at a time until light.Add flour mixture and blend well. Blend in lemon peel and vanilla and almond extracts. Mix in pine nuts and anise seed . Mix until just blended. Cover dough and chill about 2 hours. Divide dough into 4 pieces.Flour hands and roll each piece into 1 1/2 inch round log. the dough will be sticky. Put 2 logs on each baking sheet - spaced about 4 inches apart. Bake until tops are lightly browned or about 18 minutes.Cool slightly on baking sheets.Transfer logs to a cutting board. Cut crosswise into 1/2 inch thick slices. Put cut side down on baking sheet. Bake about another 10 minutes. Cool on wire rack.

Amish Friendship Bread
     1 cup oil
     1 cup sugar
     1/2 cup milk
     2 teaspoons cinnamon
     1/2 teaspoon baking soda
     2 cups flour
     1 1/2 teaspoons baking powder
     1/2 teaspoon salt
     1 teaspoon vanilla extract
     3 each eggs
1 large box or 2 small boxes instant
vanilla  pudding mix

On mixing day, combine starter in a large non metallic bowl with 1 cup flour, 1 cup sugar, and 1 cup milk. Mix throughly and pour 4 1 cup starters into ziploc
baggies.Keep 1 starter for yourself, then give the other 3 away, along with the instructions on how to care for it. To the remaining batter, add all the other ingredients, mixing thoroughly. Grease 2 large loaf pans, or a 9 x 13 cake pan. Combine 1/4 cup sugar with 1/4 teaspoon cinnamon, and coat bottoms and sides of pans. Place the batter into the pans. Coat top of batter with butter and sprinkle with remaining cinnamon/sugar mixture. Bake at 325 for 50 75 minutes, or till done.

Eggless Almond-Orange Scones
1 Cup unbleached flour
3/4 to 1 Cup pastry flour
2 Teaspoons baking powder
1 Teaspoon baking soda
1/4 Cup finely chopped almonds
1 Teaspoon grated orange rind
5 Tablespoons butter
2/3 Cup orange juice
2 Tablespoons maple syrup
1 Tablespoon almond flavoring

Mix dry ingredients and the cut in the 5 tablespoons of butter. Add the orange juice, maple syrup and almond flavoring. Drop spoonfuls onto slightly greased cookie sheet. Bake at 425 degrees for 10-12 minutes.