"Beth beth beth you make better corn bread than anyone else in the world"

INGREDIENTS
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted

DIRECTIONS
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
2. Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

*I added more sugar to taste and more milk to make the batter thinner like a brownie mix... It added to the cooking time by about 20 minutes, the last 10 at 350. At least in my oven.

My first time ever making cornbread and it was so good I couldn't believe it.

Bran Muffins

Yum!

2 cups Nabisco 100% bran
2 cups brown sugar or Honey
1 cup melted butter
4 eggs
1 quart buttermilk
1 tsp. salt
5 cups flour (I use fresh ground hard white wheat)
4 cups Kellogg's All-Bran
5 tsp. soda dissolved in 2 cups of boiling water
Optional raisins

Mix all the dry ingredients together, mix all the wet ingredients togetherand pour over the dry. Last pour the water and soda over. Stir and let sitin the fridge overnight to soak up the moisture.
Bake at 400 degrees for 15-20 minutes.

Thanks to Vicki's sister in law Lori.
Ps. I love the new look of the blog, Jen!

Banana Chocolate Chip Muffins

1 cup sugar
2 eggs
1/2 cup butter, softened
2 cups flour
1/2 t. salt
3 t. baking powder
1/2 t. baking soda
2T orange juice or other acidic juice
3 mashed bananas
1 cup chocolate chips

Cream sugar, eggs and butter. Add dry ingred. and orange juice. Mix and add bananas. Add choc. chips last. Put into greased muffin pan (or use cup cake liners) and bake at 350 degrees for 20 min.

*Note: You can use 1/2 cup applesauce instead of butter for a lower fat muffin and you can omit the chocolate chips if desired.

**You may need to bake them a bit longer but do a toothpick test at 20 min. You don't want to over cook these. Also when they cool, get them right into a container so they don't dry out. Also, they freeze pretty well.

Lemon Poppy Seed Muffins

INGREDIENTS
1/3 cup milk
1/4 cup vegetable oil
2/3 cup nonfat lemon yogurt
1 egg
1 3/4 cups all-purpose flour
1/4 cup white sugar
2 tablespoons poppy seeds
1 tablespoon lemon zest
1/4 teaspoon lemon extract
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup confectioners' sugar
2 1/2 teaspoons lemon juice

DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups.
Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups.
Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks.
To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.

Crepes

2 eggs

1 1/2 cup milk

1 cup flour

2 tablespoons sugar

1/2 teaspoon salt

1 tablespoon oil

beat together until smooth. fry on high heat. (don't worry, it takes some practice flipping 'em, but you'll be a pro quick enough!)

Toppings: sky is the limit

Applesauce

Strawberries

Butter and Cinnamon Sugar

Nutella

Jelly

Jam

Any fruit combo

Cream cheese and fruit

Chocolate

Apple Walnut Bread Pudding and Carmel Sauce

3/4 cup raisins
2 teaspoons cinnamon
1/2 loaf good 1-day-old bread, cubed into about 4 cups
4-5 apples, peeled, cored, and cut into 1-inch pieces
1/4 cup unsalted butter
1/3 cup dark brown sugar
3/4 cup walnut pieces, toasted
1 cup milk
1 cup cream
1/4 cup butter
2/3 cup brown sugar
2 eggs
3 egg yolks
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon salt

Butter an 8x8 square baking dish. Heat the oven to 350ºF. Toss the raisins with the cinnamon and set aside in a separate bowl. Put the bread cubes in the oven for about 8 minutes, stirring occasionally, to toast.
In a large frying pan, sauté the apple pieces with the butter and brown sugar until golden and barely tender. Mix the apples, raisins, and walnuts.
In a small saucepan heat the milk, cream, butter, and brown sugar until melted. Remove from heat and whisk in the eggs and egg yolks. Whisk in the spices and salt.
Mix the toasted bread in with the apples mixture. Pack into the baking dish and pour the cream mixture over. Let sit for an hour, if you have time, to absorb, or bake right away. Bake for about 45 minutes or until set. Let cool for at least 20 minutes before serving.

Carmel
2 cups cream
1 1/2 cups sugar
1/4 cup water
Pinch salt
1/4 cup butter

Warm the cream in a small saucepan over low to medium heat. While it's warming, add the sugar and water to a large, heavy, high-sided pan over high heat. Stir until the sugar dissolves, then leave it alone to boil until it reaches a deep amber color. You are looking for a dark caramel here, because you will be adding cream, so don't flinch and take it off the heat when it's still just pale gold!
Remove from heat and whisk in the cream. Be very careful and add the cream slowly - the caramel is going to bubble up violently! Add the pinch of salt and butter and whisk smooth. Simmer until slightly reduced.

Add the Carmel atop the individual bread pudding bowls, and then add fresh whipping cream. Delicious!

Pumpkin Bread Pudding

1½ cups whole milk (Or 1 cup heavy cream plus ½ cup whole milk)
¾ cup canned solid-pack pumpkin
½ cup sugar
2 large eggs plus 1 yolk
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves

5 cups cubed (1-inch) day-old baguette or crusty bread
¾ stick unsalted butter, melted* (can skip this step if using the second set of instructions)
Preheat oven to 350°F with rack in middle.

1st Set of Instructions: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices
in a bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Alternate, Come On, Be Lazy With Me, instructions: While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.

Pull-Apart Maple Sticky Buns

Prep Time: 15 min Total Time: 45 min Makes: 20 servings, one bun each

3/4 cup Chopped Pecans

1/2 cup (1 stick) butter, divided

1/3 cup maple-flavored or pancake syrup

1/2 cup sugar

1 tsp. ground cinnamon

2 cans (12 oz. each) refrigerated flaky buttermilk biscuits

1 pkg. (8 oz.) Cream Cheese, cut into 20 cubes

PREHEAT oven to 400°F. Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray. Sprinkle pecans evenly on bottom of prepared pan; set aside. Melt 2 Tbsp. of the butter in small microwaveable bowl. Add syrup; stir until well blended. Drizzle over pecans in pan; set aside.MELT remaining 6 Tbsp. butter; set aside. Mix sugar and cinnamon in shallow dish; set aside. Separate dough into 20 biscuits; press each slightly to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar mixture until evenly coated on all sides. Place 1 cream cheese cube in center of each biscuit circle; gather up sides of dough to enclose filling. Press edges of dough together to seal; roll into a ball. Dip top of each ball into remaining butter, then into cinnamon sugar. Arrange half of the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form a second layer. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.BAKE 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving platter. Scrape any remaining pecans left in pan; spoon over buns. Serve warm.

Oven Baked Rice Pudding

2 C Milk

1 1/2 C Cooked Rice

3 Eggs

1/2 C Sugar

1 t Vanilla

Dash of salt

Cinnamon to sprinkle on top

Raisins (add raisins as an optional treat!)

Preheat oven to 350
Whisk together the milk, eggs and vanilla in a casserole dish.
Then stir in the rice, sugar and salt.

Bake for 20 minutes.
Take out, stir and sprinkle with Cinnamon.

Bake another 15 minutes.

Enjoy

Favorite Pancakes

Favorite Pancakes

1 1/4 cups flour
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg
1 cup milk
2 tablespoons vegetable oil

Makes about 10 pancakes. Another thing I've been doing is freezing the pancakes, which makes for a really easy breakfast later in the week, just pop them in the microwave and they're ready to go! I freeze them on a baking sheet and them transfer them to a plastic bag. Love ya gals... J

Cinnamon-Streusel Cider Muffins

Cinnamon-Streusel Cider Muffins

A thick sprinkling of streusel tops a pan of these quick and easy muffins. Their mild apple flavoring is sure to please all -- especially when they're served fresh from the oven.

For Streusel:

1/3 cup packed brown sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons cold butter
For Muffins:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup apple cider or apple juice
1/4 cup cooking oil

FOR STREUSEL:

Stir brown sugar, flour, and cinnamon in small bowl. Cut in butter with a pastry blender. Set aside.

FOR MUFFINS:

Lightly oil twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside.
In a medium mixing bowl stir together flour, granulated sugar, baking powder, and salt. Make a well in the center.
In a small mixing bowl combine egg, apple cider, and oil; add all at once to flour mixture. Stir just till moistened. (The batter should be lumpy.)
Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle 1 teaspoon of the brown sugar mixture over each. Fill with remaining batter. Sprinkle tops of muffins with remaining streusel.Bake in a preheated 400° F oven until golden brown, about 20 minutes. Remove muffins from pans; cool slightly on racks.Makes 12 muffins