Category Archives: Breads

Skillet Corn Bread in a Jiffy

I promised you the skillet cornbread recipe.  Here it is world, because you have been asking.  Just kidding, I rarely get comments and never get requests!  This is such an easy recipe…even if you don’t have a cast iron skillet, check out the back of the yellow cornmeal bag or container and follow recipe for muffins or a 9×9 pan.  I followed recipe for the moister, sweeter bread..a.k.a..more fat and calories.

Skillet Cornbread

1 cup yellow cornmeal

1 cup flour

1/2 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup oil

2 eggs (i’m getting sick of the feathers & crap on the organic or farm fresh eggs..sorry chickens.)

1 cup milk

combine dry ingredients with a whisk

mix wet ingredients with a whisk

combine just until combined…if you get my drift

grease your pan well, and bake at 400 20-25 minutes.  (if using skillet you can cook on stovetop for a minute and transfer to the oven, this is optional…such is life)

P.S.  have you made Beans Pizza?!  I did the other night…oh dear it is good- sorry my pictures are not.  Try that recipe!

Shutterbean Recipe

Did I ever tell you that I made farmstand doughnuts?   They were great(Thank you for the recipe Tracy from Shutterbean.com !)

I think I prefer driving to the apple orchard and buying them…no, I don’t see myself making doughnuts again anytime soon.  What do I see myself making?  Bagels!  Salads!  Beets?

Anyway…You might want to sit down.  In a recent phone conversation, my cousin told me something about duck feathers in fast food products.  She is a recent high school graduate…  So, you can take her word for it…Or..you can be like me and google “duck feathers in popular donut chain” – you will be sorry you ever went down that duck feather filled rabbit hole.  The boston creme just won’t be the same.  I’m sorry I had to bring this up but its just one more reason to make your own baked goods.

Link Love

the pioneer woman recipe - spreadsbaklavacobb saladguiness cakespinach pieskillet cornbread

Links to these recipes –

spreads by the Pioneer Woman

baklava recipe adapted from Taste of Beirut  (renew your vows to butter and sugar- make this!)

Sigrid’s Carrot Cake by The Pioneer Woman (LOVE THIS RECIPE)

Guinness Cake by Annie’s Eats (make this-even without the frosting its the best)

Cobb Salad adapted from a salad.  Come on.

Spinach Pie adapted and totally improvisational but here is link to Martha Stewart’s recipe

Sometimes, there is not much to say.  Or maybe I just don’t feel like saying much.  I have had views from all over the world 🙂  I would list all the different countries-but I don’t want to bore you.  Or make you feel insecure about your geography.  Today it was Nepal.  Yesterday Lebanon.  I am fascinated by all the different people after the ALMOND TORTE recipe.

Lidia has quite a following.  One thing that I have to request- if I don’t know you yet- Please please leave a comment.  Or say hi – even if in another language I would love a comment from you.  Is that strange?  Here are some pictures and links for recipes I have made lately.  Super health conscious and fat free.  HA!

Cast Iron Skillet Cornbread recipe coming

Panzanella adapted from Annie’s Eats recipe – you should make this A LOT

Beans Pizza

This dough is something I have been making for many years.  If you have the time it’s as easy as 1, 22, 3.  I use it for pizza, stromboli and garlic knots.  Making your own pizza is an affordable and fun thing to do…all you knead 🙂 are a few ingredients, a big mixing bowl, and a good size board to knead & roll out your dough.  But here is a secret: If you let this dough rise in a covered oiled bowl for a half hour..there is little need to roll out the dough. If you punch it down, cover it and let it rise a second time, it is sometimes even easier to work with…and you won’t need a rolling pin!


 

 

 

1 cup of water about 115 degrees
1 envelope or 2 1/4   teaspoons active dry yeast
2 tablespoons salad oil (olive oil, canola, any veg/salad oil)
1 teaspoon sugar
1 teaspoon salt
2 1/2 cups all purpose flour

Before you start, get all your ingredients together and put 2 1/2 cups flour in large mixing bowl.  Next, check your water temperature..if its not warm enough the yeast won’t be activated, and if the water is too hot the yeast will be killed.  That is why I use a thermometer.. 110-120 degrees F will be good.

Dissolve your yeast in the water, mixing with a spoon or fork..  Add sugar, salt, oil and once combined, pour this mixture into the bowl with the flour.  Now you are going to stir 22 times.  This sounds strange…but trust me.  Just start counting after the first few stirs, and then put your spoon or fork down and set the timer for 5 minutes.  This is the doughs resting time.  During this time you can also rest..just be sure to have a floured board ready so when the timer goes off you are ready to knead.  Your dough should look like this…it basically looks like a not so hot mess.

Next you want to bring that dough together so that you can knead it until smooth.  Gather it together with your hands, pressing to combine everything into a ball or disc  and put onto a floured board with your hands floured.  Knead the dough adding small amount of flour at a time if it is sticky.  Here is a nice definition I found..   “Bread dough is kneaded to distribute the yeast and develop gluten for an even texture.  To knead, pick up the far edge of the dough and fold over the bottom edge. Press down with the heels of your hands, pushing the dough away from you. Turn the dough one quarter turn and repeat the process. When properly kneaded, bread dough will be smooth and satiny, stretchy and no longer sticky.”

Soft as a babys bottom.  Next you want to put your dough into a large, clean, oiled bowl, turning the dough around in the bowl so it has a very light coating of oil.  Cover with a kitchen towel, or two…and leave in a warm spot to rise at least 30-60 minutes..

Once the dough has risen, punch it down, cover and let rise again, or flour your hands and roll out dough or simply press into whatever pan you are using.  Whatever pan you use- spray or oil it.  If you have a pan like this you can make a deep dish pizza.  Prick dough with a fork to avoid big air bubbles in your pizza.  I don’t always remember to do this…

Choose your toppings and drizzle top of pizza and crust with oil before baking at a high temp…I do 475 for about 20-25 minutes.  I use cookie sheets, large cake pans, just about any pan will do..I will add stromboli instructions soon…its just as easy & yummy as this pizza.

Here are some pictures of pizza and stromboli that I’ve made..

Profiteroles

Yesterday I made profiteroles…oh yes.

Find the recipe at shutterbean.com ♥

Norwegian Waffles

Maybe you think the best waffles come from Belgium or the freezer section or maybe a.. Wafflehouse. You know those chain hotels that lure you in with their steaming waffles in the morning? Do you know what their waffles are made of? Pretty sure they come from a squirt bottle full of preservatives.  I wouldn’t be surprised if said squirt bottles are made in China..uh oh i wonder where my waffle iron was made. This recipe could possibly decrease your carbon footprint, satisfy your comfort food craving, and make your family hug you. You need to be embraced for your waffle skills now & then. It’s a win, win. LOVED that movie!  One of my tips is to add a little vanilla (I love Watkins) to the batter. Don’t stack waffles on top of one another while hot- you want the crispy wells that hold syrup to stay sturdy 🙂  These are good plain, with syrup & butta(talk amongst yourselves), warm, hot, cold….off the floor..you get it. The pic I took when I made these for my family on Sunday is so blurry..or dreamy!?

Norwegian Waffles from Irene Holman
makes about 10 large
Ingredients
4 eggs
1 stick melted butter
4 tablespoons sugar
1 teaspoon salt
4 cups flour
1 tablespoon baking powder
4 1/2 cups milk (you can use half whole, half skim..probably any combination of milk-vanilla soymilk worked well too!)
1. Whisk dry ingredients in large mixing bowl
2. In separate bowl beat sugar and eggs
3. Add softened butter to egg mixture (making sure that butter is not TOO hot to cook eggs!)
4. Add milk and flour in small amounts, to egg mixture, alternating milk and flour and mixing between additions…I actually added the wet ingredients to the dry… just make sure your mixing bowl is LARGE
This batter should have a more liquid consistency and you can add more milk (up to 1/2 cup) if necessary. Don’t worry if there are small lumps in the batter..
Cook according to your waffle iron directions……ENJOY!

Zucchini Bread

I love love love this recipe. The paper that its written on says it all. Big circular grease stains on the recipe = good stuff.

Emeril Lagasse’s Warm Zucchini Bread

1/4 cup butter, softened
1/4 cup vegetable oil
1 cup light brown sugar
1 1/2 cups all purpose flour
1 teaspoon (or more if you like) cinnamon
pinch of nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoonsalt
1 egg
1 cup finely shredded unpeeled zucchini
1/2 cup toasted walnut pieces (optional)
1/2 teaspoon fresh lemon zest (finely grated or chopped)

Preheat oven to 350 F. Grease 8x4x2″ loaf pan with 1 teaspoon of the butter. Combine butter, oil, sugar in a large bowl and using an electric mixer or by hand, beat until creamy and smooth. Sift flour, spices, baking soda, baking powder, salt and set aside. (If you don’t have a sifter put ingredients in a bowl and whisk together 🙂 ) Add egg to creamy smooth mixture and mix well. Add sifted flour mixture, 1/2 cup at a time, until smooth. Squeeze and drain shredded zucchini. Fold zucchini, walnuts, lemon zest into batter. Pour into prepared pan and bake 55-60 minutes. Cool 10 minutes before serving. Emeril says to serve warm with butter…and I AGREE!

Beans Banana Bread

I won’t lie, the original recipe came with an amazing Wilton loaf pan made in Portugal.  I got it when I was on a trip abroad to Connecticut at Marshalls or T.J. Maxx.  Ah the home section.  All the trappings for the perfect bakehouse.  Back to this adored recipe.  Is it the ceramique pan?  Hopefully this recipe will stand up in any pan..  One tip to share is the browner the banana the sweeter the bread.  Of coarse you don’t want a completely fuzzy brown moldy banana…save that for the science lab.  I have made many variations, sometimes you feel like a nut, sometimes, you’d like a sweet topping, and other times there is a need to add chocolate.

Banana Walnut Bread 8-10 Servings
Optional Topping Ingredients:

1/4 cup packed light brown sugar
1/4 cup chopped walnuts
2 tablespoons butter, softened

Bread Ingredients:

6 tablespoons butter, softened
2/3 granulated sugar
2 eggs
3 ripe medium size bananas, mashed
1 teaspoon vanilla extract
1 2/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts

Preheat oven to 325 degrees F. Lightly spray pan with veg spray can stuff or butter the pan. In a small bowl, combine topping ingredients; mix until it resembles coarse crumbs..set aside.

In a large bowl, cream butter and sugar with mixer or by hand until light and fluffy. Add eggs (preferably local free range and lovely), bananas, and vanilla; mix well. Combine flour, baking powder and salt. Add to butter mixture; mix just until blended. (Do not overmix.) Gently stir in walnuts. Pour into prepared pan and spread evenly…Sprinkle topping evenly over batter and bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool completely.