Tag Archives: bread

Pumpkin Banana Bread

Serves: 8


2 bananas, mashed
2 eggs, beaten
1/3 c coconut oil, melted and cooled
1 1/3 c pumpkin puree
1/2 c honey
1/2 c sugar
2 1/2 c flour
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
1 t ground ginger
1 t ground nutmeg
1 t allspice


Preheat oven to 350 degrees

In a large bowl combine bananas, eggs, oil, pumpkin, honey and sugar

In another bowl combine flour, baking soda and powder, salt, cinnamon, ginger, nutmeg, allspice

Pour all of the flour mixture into the pumpkin mixture and stir until just combined

Pour into a grease loaf pan and bake for 60 min or until toothpick inserted into center comes out clean


Cheesy Bruschetta Pull Apart Bread


1 loaf (14 ounces each) Italian or French bread
2 cups shredded mozzarella cheese
1 can (14.5 ounces) Hunt’s Petite Diced Tomatoes, drained well
1/3 cup extra virgin olive oil
1/4 cup chopped fresh basil
1/4 teaspoon garlic powder


Preheat oven to 350 degrees. Place piece of aluminum foil on shallow baking pan; set aside.

Using a serrated knife, make cuts 1 inch apart across entire loaf of bread, stopping about 1/4 inch from bottom to leave crust intact. Cut again on the opposite angle across entire loaf (bread should resemble grid pattern). Place on foil.

Stir together cheese, drained tomatoes, oil, basil and garlic powder in medium bowl.

Gently separate bread with fingers and spoon cheese mixture between cuts.

Pull foil up around bottom of bread and cover top with another piece of foil. Bake 20 minutes. Uncover top and then bake 10 minutes more or until cheese melts and top is crisp.

Serve immediately.

Southern Cornbread Stuffing

Yield: 6 to 8 servings


Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten
3/4 cup buttermilk


1 cup self-rising cornmeal
2 eggs
1/2 cup self-rising flour
2 tablespoons vegetable oil


Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.


Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To serve, cut into desired squares and serve with butter.

Southern Biscuits In A Cast Iron Skillet


2 1/2 cups flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening, Crisco Butter Flavor
1 cup buttermilk
1/4 cup melted butter


Preheat oven to 450F

In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork or pastry cutter, until it looks like cornmeal. Add the milk, a little at a time, Just until all dry ingredients are incorporated.

Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to about 1 inch thickness. Cut with a two inch cutter.

Place the biscuits in a greased iron skillet. Biscuits will be touching each other in pan.

Brush tops of biscuits with melted butter. Bake for 12-14 minutes or until golden browned.

After the biscuits are done cooking, remove from oven and brush with remaining butter.

Authors Tips:-
– If you can’t fit the biscuits in the pan. Cut one biscuit into two and form two little biscuits to fit.
– Don’t over handle the biscuits, this will make them tough.
– Keep the ingredients cold.
– Keep the oven HOT. This allows for a high rise on the biscuits.
– I bake these on the lower third of the oven so the tops won’t over brown.


2 (1/4 ounce) packages yeast
1/4 cup water (105F-115F)
1 1/2 cups lukewarm whole milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
canola oil

Creamy Glaze

1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 = 6 tablespoons hot water

Chocolate frosting

1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 – 6 tablespoons hot water
4 ounces milk chocolate chips or 4 ounces semi-sweet chocolate chips


Dissolve yeast in warm water in 2 1/2-quart bowl.

Add milk, sugar, salt, eggs, shortening and 2 cups flour.

Beat on low for 30 seconds, scraping bowl constantly.

Beat on medium speed for 2 minutes, scraping bowl occasionally.

Stir in remaining flour until smooth.

Cover and let rise until double, 50-60 minutes.

(Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2-inch thick with floured rolling pin.

Cut with floured doughnut cutter.

Cover and let rise until double, 30-40 minutes.

Heat vegetable oil in deep fryer to 350F.

Slide doughnuts into hot oil with wide spatula.

Turn doughnuts as they rise to the surface.

Fry until golden brown, about 1 minute on each side.

Remove carefully from oil (do not prick surface); drain.

Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.

Dip in sprinkles or other toppings after chocolate if desired.

Creamy Glaze:

Heat butter until melted.
Remove from heat.
Stir in powdered sugar and vanilla until smooth.
Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate Frosting:

Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
Stir in powdered sugar and vanilla until smooth.
Stir in water 1 tablespoon at a time, until desired consistency.

Mushroom Grilled Cheese Sandwich


1 tablespoon butter
1 tablespoon olive oil
1 small onion, sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
salt and pepper to taste
1 tablespoon parsley, chopped
1/2 teaspoon truffle oil (optional)
1 cup fontina or gruyere, shredded
1/4 cup parmigiano reggiano, grated
4 slices bread
2 tablespoon butter


Melt the butter and heat the oil in a pan over medium heat.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.

Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.

Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.

Season with salt and pepper, add the parsley and remove from heat and let cool a bit.

Mix the cheese into the mushrooms.

Butter one side of each slice of bread and place 2 in the pan buttered side down.

Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.

Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

Banana Bread 2


1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla


Cream together butter and sugar.

Add eggs and crushed bananas.

Combine well.

Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.

Pour into greased and floured loaf pan.

Bake at 350 degrees for 60 minutes.

Keeps well, refrigerated