1 coffee mug cup of self rising flour,
3/4 cup self rising corn meal,
Enough milk to stir easy,
pour in hot greased iron skillet, leave on top of stove for a minute or so, put in 425 oven until top gets brown.
*Delicious with pinto beans
Recipe courtesy of Lana Isaacs Boyd
Showing posts with label breads. Show all posts
Showing posts with label breads. Show all posts
Sunday, November 21, 2010
Saturday, September 27, 2008
Olive Garden Breadsticks :COPYCAT
Author/Submitted by: Gloria Pitzer Servings: 8Categories: Breads
Ingredients:
1 Frozen bread dough, *see Note
Nonstick cooking spray
Garlic powder
Oregano, crushed
Directions:When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.
* 1 loaf, thawed in bowl at room temp
Ingredients:
1 Frozen bread dough, *see Note
Nonstick cooking spray
Garlic powder
Oregano, crushed
Directions:When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.
* 1 loaf, thawed in bowl at room temp
Sunday, February 3, 2008
Cornbread
*adapted from Menus4Moms.com
1 cup cornmeal
1 cup flour
1/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1/4 cup olive oil
1 cup milk
1 egg
1 can corn, drained
Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.
1 cup cornmeal
1 cup flour
1/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1/4 cup olive oil
1 cup milk
1 egg
1 can corn, drained
Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.
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