I Love Cornbread
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Mr. Green Jeans
New member
Brown Sugar Rolls
If you are in need of something to toss together quick this is a great recipe. I used 1/2 WW flour and found it necessary to add a dallop more sour cream.
MGJ
Brown Sugar Rolls
2 cups buttermilk
3/4 cup sour cream
3/4 tsp. salt
1 1/2 tsp. baking soda
1 tsp. baking powder
5 cups flour
Topping;
1 cup+ dark brown sugar
1 stick butter
In a large bowl, whisk dry ingredients together then add buttermilk and sour cream. Fold together to make a soft dough but do not over mix. Spread dough into a buttered 9 x 13" pan. Sprinkle sugar over dough then dot evenly with pieces of butter. Bake 35 - 40 minutes @ 325.
If you are in need of something to toss together quick this is a great recipe. I used 1/2 WW flour and found it necessary to add a dallop more sour cream.
MGJ
Brown Sugar Rolls
2 cups buttermilk
3/4 cup sour cream
3/4 tsp. salt
1 1/2 tsp. baking soda
1 tsp. baking powder
5 cups flour
Topping;
1 cup+ dark brown sugar
1 stick butter
In a large bowl, whisk dry ingredients together then add buttermilk and sour cream. Fold together to make a soft dough but do not over mix. Spread dough into a buttered 9 x 13" pan. Sprinkle sugar over dough then dot evenly with pieces of butter. Bake 35 - 40 minutes @ 325.
Re: Brown Sugar Rolls
Sounds like it would be closer to cakey, like a muffin mix but firmer. They do sound real good!
Sounds like it would be closer to cakey, like a muffin mix but firmer. They do sound real good!
Mr. Green Jeans
New member
Re: Brown Sugar Rolls
Lee, I'd put it more to the bread side of the spectrum as the ingredients are more like a quick rise/soda bread.
Lee, I'd put it more to the bread side of the spectrum as the ingredients are more like a quick rise/soda bread.
Re: Brown Sugar Rolls
So the dough should be pliable then and not pourable? And the finished product more like a quick rise bread, cool I think I got it.
I am looking to try these this weekend.
So the dough should be pliable then and not pourable? And the finished product more like a quick rise bread, cool I think I got it.
I am looking to try these this weekend.
Peep's Chocolate Chocolate Chip Muffins
Here ya go Deelady! hope your daughter likes them.
Peep's Chocolate Chocolate Chip Muffins/Cupcakes
1 stick (1/2 cup) unsalted butter, melted and cooled
2 large eggs
1 cup buttermilk
2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 cups light brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk or semisweet chocolate chips
Preheat oven to 375°F. Line a standard 12 cup cupcake/muffin pan with paper liners.
In a large bowl whisk together the eggs, buttermilk, and vanilla extract.
In another bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. Fold the wet ingredients into the dry ingredients. Then add the melted butter, and stir only until the ingredients are combined. Fill the muffin cups with the batter, I use a 1/2 cup scoop/disher (the cups will be full). Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool on a wire rack a for about 5 minutes before removing from pan.
Here ya go Deelady! hope your daughter likes them.
Peep's Chocolate Chocolate Chip Muffins/Cupcakes
1 stick (1/2 cup) unsalted butter, melted and cooled
2 large eggs
1 cup buttermilk
2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 cups light brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk or semisweet chocolate chips
Preheat oven to 375°F. Line a standard 12 cup cupcake/muffin pan with paper liners.
In a large bowl whisk together the eggs, buttermilk, and vanilla extract.
In another bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. Fold the wet ingredients into the dry ingredients. Then add the melted butter, and stir only until the ingredients are combined. Fill the muffin cups with the batter, I use a 1/2 cup scoop/disher (the cups will be full). Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool on a wire rack a for about 5 minutes before removing from pan.
Last edited:
SilverSage
Resident Crone
Re: Peep's Chocolate Chocolate Chip Muffins
Got any leftover???
Got any leftover???
For my DD OF COURSE!! 
Dr. BBQ's Corn Bread Casserole
I am not a fan of corn bread. Yes, I know, and I call myself "American"?
Anyway, this is the only corn bread recipe I like. And I LOVE it!
It's a slight variation of a recipe from the first book of barbecue champion Ray Lampe, a.k.a. "Dr. BBQ", who is a friend of mine. Great book, excellent recipe! So moist!
You can add jalapenos or other stuff, but I love it plain, too.
Had it last night with my favorite baked chicken.
Lee
DrBBQ’s Corn Bread Casserole
This is a side dish that is a cross between corn bread and a corn souffle.
You can also eat this as a leftover for breakfast....just heat it up and serve with some maple syrup!
3 large eggs, beaten
1 1/4 cups milk
1/2 cup (1 stick) butter or margarine, melted
1 1/4 cups yellow corn meal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons salt
2 cans creamed corn
Mix together eggs, milk and butter.
Blend in corn meal, baking soda, baking powder and salt.
Mix in creamed corn.
Spray 9 x 13-inch baking dish and pour in.
Bake at 375 degrees F for 45 minutes.
I recently made half a recipe of this for two friends and me, to go with some barbecued spare ribs. You really could have sliced it, but it was easier using a spoon to serve it.
Lee
I am not a fan of corn bread. Yes, I know, and I call myself "American"?
Anyway, this is the only corn bread recipe I like. And I LOVE it!
It's a slight variation of a recipe from the first book of barbecue champion Ray Lampe, a.k.a. "Dr. BBQ", who is a friend of mine. Great book, excellent recipe! So moist!
You can add jalapenos or other stuff, but I love it plain, too.
Had it last night with my favorite baked chicken.
Lee
DrBBQ’s Corn Bread Casserole
This is a side dish that is a cross between corn bread and a corn souffle.
You can also eat this as a leftover for breakfast....just heat it up and serve with some maple syrup!
3 large eggs, beaten
1 1/4 cups milk
1/2 cup (1 stick) butter or margarine, melted
1 1/4 cups yellow corn meal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons salt
2 cans creamed corn
Mix together eggs, milk and butter.
Blend in corn meal, baking soda, baking powder and salt.
Mix in creamed corn.
Spray 9 x 13-inch baking dish and pour in.
Bake at 375 degrees F for 45 minutes.
I recently made half a recipe of this for two friends and me, to go with some barbecued spare ribs. You really could have sliced it, but it was easier using a spoon to serve it.
Lee
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Re: Dr. BBQ's Corn Bread Casserole
Delish!
Delish!
buckytom
Grill Master
Re: Dr. BBQ's Corn Bread Casserole
get the real stuff from vermont or ny state, chow. if it has that cursed red maple leaf on it, put it back. it's a canadian trick to get us to like hockey and geese.
qsis, thsat looks reall neat. i'll have to try making it. when i made a cornbread for my parents recently, they were thrilled, so i think this would go over even better. thanks!
get the real stuff from vermont or ny state, chow. if it has that cursed red maple leaf on it, put it back. it's a canadian trick to get us to like hockey and geese.
qsis, thsat looks reall neat. i'll have to try making it. when i made a cornbread for my parents recently, they were thrilled, so i think this would go over even better. thanks!
Re: Dr. BBQ's Corn Bread Casserole
Bummer when my photos are taken under my range hood - always come out yellow.
Anyway, I agree with BT about pure maple syrup. Mine is homemade from a BBQ partner of mine in Vermont, who owns acres of woods and makes his own syrup.
Grade B is my favorite.
Lee
P.S. BT, do you agree that Canadian bacon has no business calling itself bacon??
Bummer when my photos are taken under my range hood - always come out yellow.
Anyway, I agree with BT about pure maple syrup. Mine is homemade from a BBQ partner of mine in Vermont, who owns acres of woods and makes his own syrup.
Grade B is my favorite.
Lee
P.S. BT, do you agree that Canadian bacon has no business calling itself bacon??
Re: Dr. BBQ's Corn Bread Casserole
I'll bet this would be fantastic with leftover turkey! Thanks, Lee. Copied and pasted!
I'll bet this would be fantastic with leftover turkey! Thanks, Lee. Copied and pasted!
Deelady
New member
Carrot Banana Bread/Muffins
Plan to make these in the morning!! Need to get those veggies into my daughter SOMEHOW!!!
Carrot Banana Bread/ muffins
1/3 cup vegetable oil
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda 1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup mashed ripe bananas
1 cup grated carrots
1/2 cup chopped pecans
1 tsp vanilla
1. In a mixing bowl, combine oil and sugar and vanilla. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon;
gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan.
Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Plan to make these in the morning!! Need to get those veggies into my daughter SOMEHOW!!!
Carrot Banana Bread/ muffins
1/3 cup vegetable oil
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda 1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup mashed ripe bananas
1 cup grated carrots
1/2 cup chopped pecans
1 tsp vanilla
1. In a mixing bowl, combine oil and sugar and vanilla. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon;
gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan.
Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Deelady
New member
Coffee Praline Muffins
Coffee Praline Muffins
1 3/4 cups flour
1/3 cup brown sugar, packed
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 cup butter, melted
3/4 cup milk
2 tablespoons instant coffee powder
1 1/2 teaspoons vanilla extract
1 egg
1/8 cup brown sugar, packed
2 tablespoons chopped pecans
Heat oven to 375 degrees F. Lightly grease 10 muffin cups.
In a large mixing bowl, combine flour, 1/3 cup brown sugar, baking powder, salt and 1/2 cup chopped pecans.
Add melted butter, milk, instant coffee, vanilla extract and egg. Mix until all of the dry ingredients are absorbed.
Fill the prepared muffin cups 2/3 full.
Combine the remaining brown sugar and pecans, sprinkle over the tops of the muffins. Bake at 375 degrees F for 18 to 20 minutes, or until a tester inserted into the center of a muffin comes out clean.
Coffee Praline Muffins
1 3/4 cups flour
1/3 cup brown sugar, packed
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 cup butter, melted
3/4 cup milk
2 tablespoons instant coffee powder
1 1/2 teaspoons vanilla extract
1 egg
1/8 cup brown sugar, packed
2 tablespoons chopped pecans
Heat oven to 375 degrees F. Lightly grease 10 muffin cups.
In a large mixing bowl, combine flour, 1/3 cup brown sugar, baking powder, salt and 1/2 cup chopped pecans.
Add melted butter, milk, instant coffee, vanilla extract and egg. Mix until all of the dry ingredients are absorbed.
Fill the prepared muffin cups 2/3 full.
Combine the remaining brown sugar and pecans, sprinkle over the tops of the muffins. Bake at 375 degrees F for 18 to 20 minutes, or until a tester inserted into the center of a muffin comes out clean.
