Cornbread recipes

CORN BREAD (Fusayo Sakasegawa Scannell) When making this, check at 15 or 20 minutes with a toothpick.  Do not overbake. 

1 cup corn meal

1 cup flour

2 T sugar

1 T baking powder

1 tsp salt

1/3 cup soft shortening

1 egg

1 cup milk

Combine dry ingredients in bowl and mix well.  Cut in shortening until well blended.  Beat egg and milk together.  Mix with dry ingredients until just well blended.  Pour into well buttered 8" square pan.  Bake in hot oven (400 deg F) 25 minutes.

Serve warm with butter or cover with creamed chicken or fish.  For sweeter bread, add 2 more T of sugar.

CORNMEAL MUFFINS (Fusayo Sakasegawa Scannell)

1 cup flour

2 T sugar

3 tsp baking powder

1/2 tsp salt

1 cup yellow cornmeal

1 egg, beaten

1/4 cup salad oil or shortening, melted

1 cup milk

Preheat oven to 425.  Grease bottoms of 12 muffin pan cups or line with paper liners.  Sift flour with sugar, baking powder and salt into large bowl.  Add cornmeal.  Mix well.  In medium bowl, combine egg, salad oil and milk; mix well with fork.  Make a well in center of flour mixture.  Pour in milk mixture all at once; stir quickly with fork just until dry ingredients are moistened. Do not beat.  Batter will be lumpy.  Quickly dip batter into muffin pan cups, filling not quite two thirds full.  Bake 15 to 20 minutes or until golden brown.  

Makes 12.  

BETTY'S CORNBREAD (from My Liliko'i Kitchen)

Ingredients:

1 1/2 C cornmeal

1/2 C flour

4 tsp baking powder

1/2 tsp salt

1/2 C sugar

1 1/4 C milk

2 large eggs

2/3 stick butter, melted

Directions:

• Preheat oven to 400 degrees.
• Butter a 9 x 9 pan.
• In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.  Stir to combine.
• Pour 1 1/4 C milk into a 2-cup measuring cup.  Add eggs and whisk until just combined.  
• Melt butter and add to the milk and eggs.
• Pour wet ingredients into the dry ingredients in 3 stages.  Stir to combine, then pour batter into your pan.
• Bake for 25 minutes.  Using a toothpick, check the bread after 20 minutes to see if it's done.
• Cool cornbread in the pan for 10 minutes, then slice and serve.
• The cornbread freezes beautifully.  

Kolache fillings

From Czech Catholic cookbook.  The author says "if you make kolaches half-way right, they still will taste good.  Don't give up.  Try again!!"

Apple Kolache filling
Fills 36.  In skillet, combine:

• 4 large apples, peeled, diced
• 3 T margarine or butter, melted
• 2 T brown sugar
• 3/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 C sugar
• 1/2 tsp vanilla

Saute until partly soft.  Cool to lukewarm.  

Apple Cranberry Kolache Filling

Fills 24.  In bowl, combine, mix well:

• 1 C apples, peeled, grated
• 1 C whole cranberry sauce
• 1/2 tsp cinnamon
• sugar to taste
• 1 tsp instant flour

Apricot Kolache Filling

Fills 36.  In one quart saucepan, cover with water 8 ounces package dry apricots.  Boil slowly until soft, about 30 minutes.  Add, beat well:

• 1 1/4 C sugar
• 1 1/2 T margarine or butter
• 3 T coconut, chopped fine

Add hot water if needed to make thin fluffy consistency.  Cool.

Cabbage Kolache Filling

Fills 15.  Combine, stir, saute until light brown:

• 3 T margarine or butter
• 5 C cabbage, chopped fine
• 1/8 tsp cinnamon
• 1/2 tsp salt
• 3 T sugar

Cottage Cheese Filling

Fills 40.  In stainless steel skillet, combine, blend well:

• 1/2 C instant flour
• 2/3 C sugar

Add, stir, cook until thick over medium heat.

• One 24-oz carton cottage cheese, small curd
• 3 egg yolks
• 1/8 tsp salt
• 2 T margarine or butter

Remove from heat, stir in:

• 1 tsp vanilla
• 1/8 tsp yellow food color (I don't use this)

Cool.  Variation: stir in 1 C well-drained crushed pineapple.

Prune Kolache Filling

Fills 60.  In two quart saucepan, combine one pound no-pit prunes.  Cover with water, cook until soft.  Drain, save juice.  Add, beat until fluffy:  3/4 C sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 3 T margarine.  Add enough prune juice to make consistency of medium thick gravy.  Cool.  

Pineapple Kolache Filling

Fills 36.  In 1 1/2 quart saucepan, combine:

• One 20-ounce can crushed pineapple
• 1/4 C instant flour
• 1/8 tsp salt
• 2/3 C sugar

Cook until thick and clear, stirring constantly.  Remove from heat.  Add, blend well, then cool:

• 1/3 C margarine
• 1/4 tsp yellow food color
• 1 T vanilla

Variation: fold in one C cottage cheese.

Poppy Seed Kolache Filling

Fills 48.  In 2 1/2 quart saucepan, combine:

• 2 C poppy seed, ground
• 2 1/4 C hot water
• 3/4 C white syrup (Karo)
• 1/4 tsp salt
• 3/4 C sugar

Boil on low heat, about 8 minutes, stirring constantly.  In small skillet, combine:

• 2 1/2 T margarine
• 2 T flour

Brown lightly, stirring constantly.  Cool slightly.  Stir into hot poppyseed, cook 2 minutes longer.  Stir in, then cool: 

• 2 T dry coffee cream
• 1/2 to 1 tsp vanilla

Peach Cobbler (Mary Kay Eriksson, AAA magazine)

Ingredients

• 1½ cups flour
• 2 teaspoons baking powder
• ½ cup sugar
• 4 tablespoons butter, melted
• 2 (15 oz.) cans sliced peaches (save syrup)
• ¼ cup of reserved syrup
• ¾ cup milk

Topping

• ¼ cup of Karo dark corn syrup
• ¼ cup brown sugar
• 4 teaspoons butter

Preheat oven to 350 degrees. Sift together (or fork stir) flour and baking powder in a medium bowl, then add white sugar, butter, reserved peach syrup, and milk and beat together; consistency should be like cake batter. Spread over a 13-by-9-inch pan. Place sliced peaches on top.

Topping: In a separate bowl, mix Karo, brown sugar, and butter. Drizzle Karo mixture over peaches. Bake for 40 minutes.

NOTE: If desired, you can reverse the layering and bake it like an upside-down cake. In this case, it’s best to first butter your pan to help with the “dump” step.

Banana Bread (Melodie Smith, AAA magazine)

BANANA-NUT BREAD

Ingredients

• ½ cup unsalted butter
• 1 cup granulated white sugar
• 1 egg
• ½ cup sour cream. (Alternately, ¼ cup buttermilk could be used.)
• 1 teaspoon vanilla or lemon extract
• 1 ½ cup flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup mashed bananas (takes about 2 large bananas). Add a teaspoon of fresh lemon juice (optional) to keep them from browning.
• ½ cup chopped walnuts (optional)

Preheat oven to 350 degrees. Coat one loaf pan with butter or nonstick cooking spray. Cream the butter and sugar. Add egg, beat well. Add sour cream or buttermilk and flavoring extract, and beat until mixed.

In a separate bowl, sift flour, baking soda, and salt together.

Stir mashed bananas and nuts (if desired) into the wet ingredients.

Add dry ingredients to wet ingredients, and stir together well.

Bake in a loaf pan for about 30 minutes. Test with a toothpick: Place in center of bread, and if it comes out clean, then it’s done.

Newbie tip: Double the recipe and freeze the second loaf for later.

Peach Cobbler (Mary Kay Eriksson, AAA magazine)

PEACH COBBLER

Ingredients

• 1½ cups flour
• 2 teaspoons baking powder
• ½ cup sugar
• 4 tablespoons butter, melted
• 2 (15 oz.) cans sliced peaches (save syrup)
• ¼ cup of reserved syrup
• ¾ cup milk

Topping

• ¼ cup of Karo dark corn syrup
• ¼ cup brown sugar
• 4 teaspoons butter

Preheat oven to 350 degrees. Sift together (or fork stir) flour and baking powder in a medium bowl, then add white sugar, butter, reserved peach syrup, and milk and beat together; consistency should be like cake batter. Spread over a 13-by-9-inch pan. Place sliced peaches on top.

Topping: In a separate bowl, mix Karo, brown sugar, and butter. Drizzle Karo mixture over peaches. Bake for 40 minutes.

NOTE: If desired, you can reverse the layering and bake it like an upside-down cake. In this case, it’s best to first butter your pan to help with the “dump” step.

Soft Pretzels

Pretzel Version One (All Recipes)
4 tsp active dry yeast
1 tsp sugar
1 1/4 C warm water
5 C flour
1/2 C sugar
1 1/2 tsp salt
1 T vegetable oil
1/2 C baking soda
4 C hot water
1/4 C kosher salt, for topping

1. In a small bowl, dissolve yeast and 1 tsp sugar in 1 1/4 C warm water.  Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 C sugar, and salt.  Make a well in the center; add the oil and yeast mixture.  Mix and form into a dough.  If the mixture is dry, add one or two more tablespoons of water.  Knead the dough until smooth, about 7 to 8 minutes.  Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.  Cover with plastic wrap and let rise until doubled in size.
3. Preheat oven to 450 degrees F.  Grease two baking sheets.
4. In a large bowl, dissolve baking soda in 4 cups hot water; set aside.  When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.  Roll each piece into a rope and twist into a pretzel shape.  Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and then place pretzels on baking sheets.  Sprinkle with kosher salt.
5. Bake in preheated oven until browned, about 8 minutes.

Pretzel Version Two (Alton Brown)

1 1/2 C warm water

1 T sugar

2 tsp kosher salt

1 pkg active dry yeast

Approximately 4 1/2 C flour

2 ounces unsalted butter, melted

Vegetable oil, for pans

10 cups water

2/3 C baking soda

1 large egg yolk, beaten with 1 T water

Pretzel salt

1. Combine the water, sugar, and kosher salt in the bowl of a stand-up mixer and sprinkle the yeast on top.  Allow to sit for 5 minutes or until the mixture begins to foam.
2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined.  Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
3. Remove the dough from the bowl, clean the bowl, and then oil it well with vegetable oil (or Crisco).  Return the dough to the bowl, cover and sit in a warm place until doubled in size.
4. Preheat the oven to 450 degrees F.  Line 2 half-sheet pans with parchment paper and lightly brush with vegetable oil.  Set aside.
5. Bring the ten cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
6. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces.  Roll out each piece of dough into a 24-inch rope.  Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.  Place onto the parchment-lined half sheet pan.
7. Place the pretzels into the boiling water, 1 by 1, for 30 seconds.  Remove from the water using a large flat spatula.  Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
8. Bake until dark golden brown in color, approximately 12 to 14 minutes.  Transfer to a rolling rack for at least 5 minutes before serving.