I Love Cornbread
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CaliforniaCook
Banned
Re: Pumpkin Nutella Bread
Yummy!
Yummy!
BreezyCooking
Banned
"Mini Greek Pizza Muffins"
Is there a reason why I couldn't make these in a regular-size muffin pan? And if not, how would I adjust it? Many thanks!
http://www.cooking.com/recipes-and-more/RecPrint.aspx?rid=10064
Is there a reason why I couldn't make these in a regular-size muffin pan? And if not, how would I adjust it? Many thanks!
http://www.cooking.com/recipes-and-more/RecPrint.aspx?rid=10064
GotGarlic
New member
Re: "Mini Greek Pizza Muffins"
Wow, that's a cool idea
I think if you just bake them a little longer, maybe 20 minutes or so, it would work fine. I have a recipe for banana bread that says you can make it into muffins by cooking them for less time, since the muffins aren't as dense as bread. So it should work the other way around, too Sounds delicious.
Wow, that's a cool idea
I think if you just bake them a little longer, maybe 20 minutes or so, it would work fine. I have a recipe for banana bread that says you can make it into muffins by cooking them for less time, since the muffins aren't as dense as bread. So it should work the other way around, too Sounds delicious.
BreezyCooking
Banned
Re: "Mini Greek Pizza Muffins"
Thanks! I'd really like to try these, but don't have a "mini-muffin pan" & really don't have a need or desire to buy one.
Thanks! I'd really like to try these, but don't have a "mini-muffin pan" & really don't have a need or desire to buy one.
Re: "Mini Greek Pizza Muffins"
I have a mini muffin pan which I use for lots of appetizers, and I've copied and pasted this recipe, Breezy. Looks terrific!
I might fill the regular-sized muffin cups half-way, making flatter muffins and cooking the same amount of time.
I can use all-purpose flour, no wheat flour, right?
Lee
I have a mini muffin pan which I use for lots of appetizers, and I've copied and pasted this recipe, Breezy. Looks terrific!
I might fill the regular-sized muffin cups half-way, making flatter muffins and cooking the same amount of time.
I can use all-purpose flour, no wheat flour, right?
Lee
BreezyCooking
Banned
Re: "Mini Greek Pizza Muffins"
Not being much of a baker, Lee, I'm not sure if you can just switch them out without making some kind of adjustment. Maybe a good baker here will chime in or you could do a websearch on switching. And remember - this recipe calls for whole wheat PASTRY flour, which is different from regular whole wheat flour.
One reason why I want to try this recipe is that I have a big sack of the whole-wheat pastry flour & want to use it up.
Not being much of a baker, Lee, I'm not sure if you can just switch them out without making some kind of adjustment. Maybe a good baker here will chime in or you could do a websearch on switching. And remember - this recipe calls for whole wheat PASTRY flour, which is different from regular whole wheat flour.
One reason why I want to try this recipe is that I have a big sack of the whole-wheat pastry flour & want to use it up.
Fallon's Favorites
New member
Re: Mama's Hush Puppies
Oh, Mama...Thank you so much for sharing your recipe with me. Those are just the most beautiful Hush Puppies I've ever seen! Now I've got to coerce Ian into making a "mess" of his sensational fish and chips, haul out the malt vinigar and make these. Hopefully, mine will come even halfway close to what you made!
Fallon
1 1/2 cups self-rising cornmeal mix
1/2 cup of self-rising flour
1 teaspoon of Lawry's Seasoning Salt
1 teaspoon of Old Bay Seasoning
1/2 teaspoon pepper
2 eggs, slightly beaten
1 cup buttermilk
2 Tablespoons bacon grease (you can use vegetable oil here but the bacon grease gives it such a wonderful flavor)
1/2 cup onion, finely chopped
Oil for deep frying
Heat oil to 350° F.
Mix together the first 5 ingredients.
Add the eggs and buttermilk until mix until well blended.
When the oil is ready, drop the hush puppies in by rounded tablespoons. Flip them over after they begin to brown on the first side. Allow them to brown on all sides flipping several times. Be careful not to overcook them.
**Note: If you like your hush puppies sweet, add 2 tablespoons of sugar to the batter.
Oh, Mama...Thank you so much for sharing your recipe with me. Those are just the most beautiful Hush Puppies I've ever seen! Now I've got to coerce Ian into making a "mess" of his sensational fish and chips, haul out the malt vinigar and make these. Hopefully, mine will come even halfway close to what you made!
Fallon
chilefarmer
New member
Re: Mama's Hush Puppies
Tomorrow being fish day, they will be close at hand. CF
I'll have mine alongside some fried catfish!
Tomorrow being fish day, they will be close at hand. CF
Shermie
Well-known member
Golden Cornbread.
Ingredients;
1 cup flour.
1 cup cornmeal.
4 teaspoons baking powder.
1 teaspoon salt.
1/3 cup sugar.
1 or 2 large eggs.
1 cup milk.
1/2 cup oil or melted butter.
Optional;
1 teaspoon vanilla extract.
1/2 teaspoon lemon extract.
Directions;
Combine all of the dry ingredients into a medium size mixing bowl. Add eggs. Add milk.
Mix and stir together mixrure to make a batter just until blended. Overmixing could cause heaviness and tunnels inside breade when done!
Add oil or melted butter. Add vanilla and lemon if desired. Pour batter into greased small cast iron skillet. Place in preheated 425-degree oven with the rack at the upper third. bake for about 20 to 25 minutes until top is a light golden color and toothpick inserted in center comes out clean. Enjoy!!
VARIATIONS;
If desired, instead of using a cast iron skillet or round pan, you can make large Texas-style corn muffins or use a cornstick pan to make corn-on-the-cob-shaped cornsticks.
NOTE;
The vanilla and lemon extracts give the bread an aroma and taste similar to a cake.
Ingredients;
1 cup flour.
1 cup cornmeal.
4 teaspoons baking powder.
1 teaspoon salt.
1/3 cup sugar.
1 or 2 large eggs.
1 cup milk.
1/2 cup oil or melted butter.
Optional;
1 teaspoon vanilla extract.
1/2 teaspoon lemon extract.
Directions;
Combine all of the dry ingredients into a medium size mixing bowl. Add eggs. Add milk.
Mix and stir together mixrure to make a batter just until blended. Overmixing could cause heaviness and tunnels inside breade when done!
Add oil or melted butter. Add vanilla and lemon if desired. Pour batter into greased small cast iron skillet. Place in preheated 425-degree oven with the rack at the upper third. bake for about 20 to 25 minutes until top is a light golden color and toothpick inserted in center comes out clean. Enjoy!!
VARIATIONS;
If desired, instead of using a cast iron skillet or round pan, you can make large Texas-style corn muffins or use a cornstick pan to make corn-on-the-cob-shaped cornsticks.
NOTE;
The vanilla and lemon extracts give the bread an aroma and taste similar to a cake.
Attachments
Garlic Cheese Biscuits
Since I now live down here, less than 15 miles from the Gulf of Mexico, I have decided that the best thing served at a Red Lobster restaurant is their garlic/cheese biscuits. I say that because we have available fresh caught shrimp and fish from the Gulf. We know where it came from and that it was caught and processed in the good ole USofA. None of the stuff from China or the far east. Lots of good restaurants that serve Gulf seafood too.
I started trying to cook something that was kind of like what Red Lobster serve as far as the biscuits go and came up with this recipe. I know it’s not the exact same, but the biscuits are darn good.
WENDELL’S GARLIC CHEESE BISCUITS
3/4 Cup plus 2 Tablespoons Baking Mix
Dash Garlic Powder
1/3 Cup Cheddar Cheese
1/3 Cup Milk
2 Tablespoons Butter
1/8 Teaspoon Garlic Powder
In a small mixing bowl add Baking Mix, dash of Garlic Powder, and Cheddar Cheese. Stir to mix well. Add the Milk and stir to make a dough. Drop by the heaping teaspoon on an un-greased baking sheet. Bake in a preheated 450° oven for 10 to 11 minutes or until
they start to brown.
While biscuits are baking melt the Butter, stir in the 1/8 teaspoon Garlic Powder.
Remove biscuits from the oven when starting to brown and brush with the melted Butter/Garlic Powder mixture.
Serve hot. Makes 6 small biscuits.
Notes: 1. Pioneer brand or Bisquick Baking Mix both work well in the recipe.
2. Dough will be very sticky.
Since I now live down here, less than 15 miles from the Gulf of Mexico, I have decided that the best thing served at a Red Lobster restaurant is their garlic/cheese biscuits. I say that because we have available fresh caught shrimp and fish from the Gulf. We know where it came from and that it was caught and processed in the good ole USofA. None of the stuff from China or the far east. Lots of good restaurants that serve Gulf seafood too.
I started trying to cook something that was kind of like what Red Lobster serve as far as the biscuits go and came up with this recipe. I know it’s not the exact same, but the biscuits are darn good.
WENDELL’S GARLIC CHEESE BISCUITS
3/4 Cup plus 2 Tablespoons Baking Mix
Dash Garlic Powder
1/3 Cup Cheddar Cheese
1/3 Cup Milk
2 Tablespoons Butter
1/8 Teaspoon Garlic Powder
In a small mixing bowl add Baking Mix, dash of Garlic Powder, and Cheddar Cheese. Stir to mix well. Add the Milk and stir to make a dough. Drop by the heaping teaspoon on an un-greased baking sheet. Bake in a preheated 450° oven for 10 to 11 minutes or until
they start to brown.
While biscuits are baking melt the Butter, stir in the 1/8 teaspoon Garlic Powder.
Remove biscuits from the oven when starting to brown and brush with the melted Butter/Garlic Powder mixture.
Serve hot. Makes 6 small biscuits.
Notes: 1. Pioneer brand or Bisquick Baking Mix both work well in the recipe.
2. Dough will be very sticky.
Cooksie
Well-known member
Re: Garlic Cheese Biscuits
I'm not a big bread eater, but those biscuits at Red Lobster are my downfall. Maybe it has something to do with all that butter. I have tried making them before, but they weren't great. I'll have to give your recipe a try. Thanks!
BTW, I read that all the Red Lobster Restaurants were closing.
I'm not a big bread eater, but those biscuits at Red Lobster are my downfall. Maybe it has something to do with all that butter. I have tried making them before, but they weren't great. I'll have to give your recipe a try. Thanks!
BTW, I read that all the Red Lobster Restaurants were closing.
ChowderMan
Pizza Chef
Re: Garlic Cheese Biscuits
no, Red Lobster is not, as of "today," closing. Darden is looking at options.
on a whim we had dinner there one night - tab came to $60 for two people and the most "extravagant" thing was one mixed drink. I was more than a bit surprised at the pricing - and given that not everyone is rolling is dough at the moment, I can certainly understand the decline. they've priced themselves out of their market....
meanwhile back at the biscuit ranch . . . I'd bet a mashed garlic clove would put some aroma in yer' biscuit (vs the powder....)
no, Red Lobster is not, as of "today," closing. Darden is looking at options.
on a whim we had dinner there one night - tab came to $60 for two people and the most "extravagant" thing was one mixed drink. I was more than a bit surprised at the pricing - and given that not everyone is rolling is dough at the moment, I can certainly understand the decline. they've priced themselves out of their market....
meanwhile back at the biscuit ranch . . . I'd bet a mashed garlic clove would put some aroma in yer' biscuit (vs the powder....)
Saliha
Well-known member
Blueberry Banana Oat Cakes
Ingredients
1 ripe banana, mashed
1/2 cup dry oats
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup blueberries (frozen or fresh)
Dash of vanilla extract (optional)
1 tablespoon coconut flakes (optional)
Directions
1. Mash the banana.
2. Add everything else except the blueberries and stir.
3. Gently fold in the blueberries.
4. Spray a clean bowl with cooking spray and put the batter in it.
5. Microwave for 3 1/2 to 4 1/2 minutes.
6. Allow to cool for a couple of minutes before serving.
Source: http://www.fitnessmagazine.com/recipes/quick-recipes/breakfast/easy-oatmeal-recipes/#page=3
Ingredients
1 ripe banana, mashed
1/2 cup dry oats
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup blueberries (frozen or fresh)
Dash of vanilla extract (optional)
1 tablespoon coconut flakes (optional)
Directions
1. Mash the banana.
2. Add everything else except the blueberries and stir.
3. Gently fold in the blueberries.
4. Spray a clean bowl with cooking spray and put the batter in it.
5. Microwave for 3 1/2 to 4 1/2 minutes.
6. Allow to cool for a couple of minutes before serving.
Source: http://www.fitnessmagazine.com/recipes/quick-recipes/breakfast/easy-oatmeal-recipes/#page=3
Re: Blueberry Banana Oat Cakes
Thanks Saliha, that is what I thought at first ...then I saw the 1/4 cup of sugar and thought that to much for one serving, especially since it came from a fitness mag. Oh well, live and learn. Does look good. Will have to try it.
Thanks Saliha, that is what I thought at first ...then I saw the 1/4 cup of sugar and thought that to much for one serving, especially since it came from a fitness mag. Oh well, live and learn. Does look good. Will have to try it.
Ian M.
New member
Hummingbird Muffins
Considering the fact that both my brothers and my Dad are sacked out on the family-room floor in all states of not too swift - I'm going to get up early in the morning and make these with a cheese and tomato omelet and some good maple bacon for breakfast. Wonder how these are going to go with everyone's hangover? Everybody's invited - come on over. Just don't slam the door...........................
HUMMINGBIRD MUFFINS:
Ingredients:
1 pkg. yellow cake mix
1/3 cup vegetable oil
1 (8 oz.) tin crushed pineapple, well drained with juice reserved
3 eggs
1 tsp. ground cinnamon
1 ripe banana, cut up and slightly mashed
3/4 cup chopped walnuts, divided
1/2 cup chopped maraschino cherries, well drained, divided
Instructions:
Preheat oven to 350 degrees. Coat muffin cups with cooking spray or use paper muffin cups.
In a large bowl, combine cake mix, oil, pineapple, eggs and cinnamon. Add enough water to reserved pineapple juice to make 1/2 cup. Add this to bowl then beat with an electric mixer until mixture is thoroughly combined. Stir in banana, 1/2 cup walnuts and 1/4 cup of the chopped cherries. Mix well then pour mixture into prepared muffin cups. Sprinkle with remaining nuts and cherries.
Bake 22 to 25 minutes or until a toothpick inserted in center of muffin comes out clean. Let cool 10 to 15 minutes, then remove from muffin cups. If desired, sift powdered sugar thinly over top of muffins. Let cool completely.
These are simply devastating! With eggs and bacon or sausage, just to die for!! Enjoy.
Ian
Considering the fact that both my brothers and my Dad are sacked out on the family-room floor in all states of not too swift - I'm going to get up early in the morning and make these with a cheese and tomato omelet and some good maple bacon for breakfast. Wonder how these are going to go with everyone's hangover? Everybody's invited - come on over. Just don't slam the door...........................HUMMINGBIRD MUFFINS:
Ingredients:
1 pkg. yellow cake mix
1/3 cup vegetable oil
1 (8 oz.) tin crushed pineapple, well drained with juice reserved
3 eggs
1 tsp. ground cinnamon
1 ripe banana, cut up and slightly mashed
3/4 cup chopped walnuts, divided
1/2 cup chopped maraschino cherries, well drained, divided
Instructions:
Preheat oven to 350 degrees. Coat muffin cups with cooking spray or use paper muffin cups.
In a large bowl, combine cake mix, oil, pineapple, eggs and cinnamon. Add enough water to reserved pineapple juice to make 1/2 cup. Add this to bowl then beat with an electric mixer until mixture is thoroughly combined. Stir in banana, 1/2 cup walnuts and 1/4 cup of the chopped cherries. Mix well then pour mixture into prepared muffin cups. Sprinkle with remaining nuts and cherries.
Bake 22 to 25 minutes or until a toothpick inserted in center of muffin comes out clean. Let cool 10 to 15 minutes, then remove from muffin cups. If desired, sift powdered sugar thinly over top of muffins. Let cool completely.
These are simply devastating! With eggs and bacon or sausage, just to die for!! Enjoy.
Ian
Ian M.
New member
Re: Hummingbird Muffins
Hi, Lee - Yeah, they all rolled out at the crack of noon, whining about the rain and bright lights in the kitchen, and the fact that it was probably going to be raw out most of the day, too. You know, I hadn't realized it but those muffins are kind of a cupcake (muffin) version of a cake that Fallon makes, aren't they? But either way, it's pretty tasty - try it and see if you like either version. By accident, when I made them this morning I left out the 1/2 cup of pineapple juice/water which I think kind of holds things together but they didn't taste bad without the addition and weren't dry, either. Just really good and everyone had at least two - that leaves several to snack on for my lunch. Gotta keep my dad out of them, though, if I intend to have any leftovers.
Ian
Hi, Lee - Yeah, they all rolled out at the crack of noon, whining about the rain and bright lights in the kitchen, and the fact that it was probably going to be raw out most of the day, too. You know, I hadn't realized it but those muffins are kind of a cupcake (muffin) version of a cake that Fallon makes, aren't they? But either way, it's pretty tasty - try it and see if you like either version. By accident, when I made them this morning I left out the 1/2 cup of pineapple juice/water which I think kind of holds things together but they didn't taste bad without the addition and weren't dry, either. Just really good and everyone had at least two - that leaves several to snack on for my lunch. Gotta keep my dad out of them, though, if I intend to have any leftovers.
Ian
2-Ingredient Pumpkin Muffins
This recipe is all over the internet, and I had to try it myself to believe it.
It WORKS! Very moist and good, and only 2 Weight Watcher points per muffin!
You can dust with confectioner's sugar or frost with cream cheese frosting (but I didn't, since I really wanted 2 ingredients only!)
Some recipes call for a yellow cake mix, but many reviewers said that the spice cake mix was better, so I used that.
Lee
2-Ingredient Pumpkin Muffins
1 box spice cake mix
1 can 100% pumpkin
Preheat oven to 350 degrees.
Grease muffin tins or use cupcake liners.
Dump cake mix into a large bowl. Stir in the pumpkin. Beat on medium for 2 minutes.
Scoop batter into muffin tins (I made 12 regular-sized muffins and 6 mini muffins). Smooth tops of batter.
Bake 14 minutes for mini muffins, 19 minutes for full-sized muffins.
This recipe is all over the internet, and I had to try it myself to believe it.
It WORKS! Very moist and good, and only 2 Weight Watcher points per muffin!
You can dust with confectioner's sugar or frost with cream cheese frosting (but I didn't, since I really wanted 2 ingredients only!)
Some recipes call for a yellow cake mix, but many reviewers said that the spice cake mix was better, so I used that.
Lee
2-Ingredient Pumpkin Muffins
1 box spice cake mix
1 can 100% pumpkin
Preheat oven to 350 degrees.
Grease muffin tins or use cupcake liners.
Dump cake mix into a large bowl. Stir in the pumpkin. Beat on medium for 2 minutes.
Scoop batter into muffin tins (I made 12 regular-sized muffins and 6 mini muffins). Smooth tops of batter.
Bake 14 minutes for mini muffins, 19 minutes for full-sized muffins.
Attachments
chocolate moose
New member
Re: 2-Ingredient Pumpkin Muffins
I made that a couple of times. We really liked it! It takes a lot of mixing, though.
I made that a couple of times. We really liked it! It takes a lot of mixing, though.
sattie
Resident Rocker Lady
Banana Bread
I'm sure everyone has seen banana bread by now. This recipe turns out so well and I needed to figure out what to do with all the darn bananas I end up with. My DH eats them fairly regularly but some usually end up over ripe so I started tossing them in the freezer. I HATE waste! So I came across this recipe to use whole frozen bananas. The only thing I do differently is add cinnamon, chopped walnuts, and a dash of vanilla extract.
http://gospelhomemaking.com/banana-bread/
I'm sure everyone has seen banana bread by now. This recipe turns out so well and I needed to figure out what to do with all the darn bananas I end up with. My DH eats them fairly regularly but some usually end up over ripe so I started tossing them in the freezer. I HATE waste! So I came across this recipe to use whole frozen bananas. The only thing I do differently is add cinnamon, chopped walnuts, and a dash of vanilla extract.
http://gospelhomemaking.com/banana-bread/