Bread Recipes

Corn Bread Dressing

 Cornbread

 Hush Puppies

 Biscotti

 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

Method

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.

Cornbread
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


Method

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

Method

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.

Biscotti

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)

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 Method

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

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Method

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.