by Joi on February 14, 2010
According to Monticello.org, this muffin recipe was often used, and loved, by Thomas Jefferson and his family. This would be a wonderful recipe to make tomorrow morning – very fitting for President’s Day, wouldn’t you say?
If you’re a history buff like me, you’ll definitely want to click the link above and visit this very informative and beautiful site.
Recipe for Monticello Muffins
4 cups of flour
1- 1/2 packets of yeast
1 -1/2 cups water
cast iron griddle
Silver flatware Jefferson brought from France; photograph by Edward Owen Mix flour, yeast, and water. Dough will be very sticky. Coat your hands in flour before kneading the dough. While kneading, continue to add small amounts of flour to the dough until the stickiness disappears and the dough becomes more solid. You may find you add as much as 1/2 cup more flour during this process.
Put the dough in a large bowl, cover with a towel, and leave in a warm place overnight. The dough should more than double by morning. The underside of the dough may be a bit sticky — if so, knead it a bit more. Using your hands, shape the muffins into small golf-ball sized balls. Set the muffins aside, cover with a towel, and let rise for an hour.
Preheat ungreased griddle over medium heat. Add shaped muffins to griddle and cook for about five minutes on each side.
The muffins will look like biscuits on the outside and English muffins on the inside. Serve immediately. Makes two dozen small muffins.
On Monticello.org, you can even find the Jefferson Family’s Vanilla Ice Cream Recipe!
by Joi on October 26, 2009
Last night I made a big stew for supper and knew exactly what I wanted to go with it: Buttermilk Cornbread.
I was about to use my normal recipe when I noticed a recipe on the back of my Martha White Self-Rising White Corn Meal Mix. The word Southern caught my eye and the ingredient buttermilk sealed the deal.
I doubled the recipe because I wanted to fry some for supper and bake some for the next day. It was terribly, terribly delicious fried and I just warmed up a little square from the baked and it was Heavenly as well. Once you’ve had cornbread made with buttermilk, I promise you, you’ll never want cornbread any other way. There’s something distinctively wonderful about the flavor of buttermilk in each bite.
Southern Buttermilk Cornbread Recipe from Martha White
Ingredients:
Crisco Original No-Stick Cooking Spray
2 cups Martha White Self-Rising White Corn Meal Mix
1 1/3 cups buttermilk or 1-1/3 cups milk
1/4 cup Crisco Pure Vegetable Oil or 1/4 cup Crisco All-Vegetable Shortening, melted
1 large egg
Directions:
1. HEAT oven to 450ºF. Spray 8-inch ovenproof skillet or 8-inch square pan with no-stick cooking spray; place in oven to heat.
2. BEAT egg in medium bowl. Add all remaining ingredients; mix well. Pour batter into hot prepared skillet.
3. BAKE 20 to 25 minutes or until golden brown.
Serving size: 8 servings
The recipe above makes 1 round or square pan, 12 muffins or 16 cornsticks.
Here’s something you have to try – I promise, it’s amazing! Put some cornbread in a bowl and pour a little buttermilk over the top. Grab a spoon or fork and enjoy. It’s not just good, it’s dang good.
Speaking of dang good – for dessert I made Paula Deen’s Pumpkin Bars from her perfect cookbook Paula Deen & Friends. You can read my review of the Paula Deen & Friends cookbook by clicking the link.
Word of caution: When you make the pumpkin bars, expect them to go faster than a rabbit with a hungry coyote on its tail.
by Joi on November 8, 2007
1 package active dry yeast
1 cup warm water (110 to 115 degrees F)
2 tablespoons vegetable shortening
3 cups flour
2 tablespoons sugar
1-1/4 teaspoons salt
1 egg white mixed with 1 tablespoon water
In a small bowl, sprinkle yeast over the warm water. Set aside.
In a large mixing bowl, cut shortening into flour, sugar, and salt until consistency of fine crumbs. Add the yeast mixture and stir until a soft dough forms. Cover and let rise in a warm, draft-free place for 20 minutes.
Divide dough into 12 portions. Flatten each portion into a 4×3 inch rectangle. Roll each up from the long side, pinching edges to seal. Preheat your oven to 375 degrees. Place rolls about 3 inches apart on a greased baking sheet. Brush lightly with egg white.
Cover and let rise for 1 hour. Bake for 25-30 minutes or until golden. Cool on a wire rack. Split each roll lengthwise, top with Butter (as in “not margarine!”) and serve. You’ll achieve hero status immediately.
These are absolutely amazing – if you aren’t in the habit of baking your own bread, you don’t know what you’re missing. The experience, itself, is a blast. It gives you such a great sense of accomplishment when you serve bread you made with your own two hands. And the flavor? You can’t beat it anywhere. Give this recipe a try, you’ll amaze yourself – and that’s always fun!
by Joi on October 10, 2007
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
4 teaspoons baking powder
1 1/2 cups milk
1/2 cup peanut butter
Preheat oven to 375 degrees F.
Combine dry ingredients. Add milk and peanut butter. Pour into a greased 8 by 4 by 3-inch loaf pan. Bake for approximately 50 minutes. Serve with your favorite jam.
The recipe, above, is one of the ones that’ll be featured on one of the Cooking With Paula Deen episodes today (see the scroller at the left to see if it’s the earliest episode or the latest – I honestly don’t remember!).
I’d make it right now – since I’m now craving it like mad! – But the only peanut butter we have on hand is crunchy. But after a quick run to the store this morning, I’ll be set! After I’ve baked one (or two!), I’ll post the pics and tell you how great they are. It’s a Paula Deen recipe, it can’t miss.
If you don’t see a pic at the top, it means I’m either in the store or the loaves are in the oven!
Click the link below for the rest of the recipes from the Goin’ Nutz Episode:
Paula Deen Recipes
by Joi on October 7, 2007
1/2 cup oats
2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts
1 10-ounce can pineapple slices
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
1/2 cup packed light brown sugar
1/4 cup canola oil
2 tablespoons pineapple juice
1 teaspoon vanilla extract
1 8-ounce can crushed pineapple
1 cup grated carrot
1 1/2 teaspoons sugar mixed with 1/4 teaspoon ground cinnamon
3/4 cup raisins
1/4 cup chopped walnuts
Cooking Instructions
1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full).
5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.
Delicious!!!
Recipe Credit: Eating Well
by Joi on September 29, 2007
One of my favorite magazines (believe me, this is an honor for a magazine…I buy so many it’d depress me to count them all), Tea Time, ran the following recipe in their Fall 2005 issue. It’s a winner and you’ll absoulutely love it.
BLUEBERRY COFFEECAKE
4 tablespoons butter, softened (don’t even think about using margarine)
1/2 cup sugar
1 egg
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1-1/2 cups fresh or frozen blueberries
TOPPING
1/3 cup flour
4 tablespoons butter
1/2 cup sugar
1/2 tsp nutmeg
Pre-heat oven to 350 degrees. Grease and flour a 9 inch Springform Pan
.
Cream butter and sugar until thoroughly blended. Add and and vanilla and mix well.
Stir flour, baking powder, and salt together. Add dry ingredients to butter-sugar mixture; add milk. Using a hand mixer, beat until batter is smooth.
Spread batter into prepared pan and sprinkle blueberries over the top.
For the topping, combine flour, butter, sugar, and nutmeg using your fingers or a Pastry Blender
until mixture is crumbly. Spread over the blueberries.
Bake for 55 to 60 minutes.
Run a table knife around the edges of the pan and remove the springform edge from the bottom. Serve warm.
Enjoy!
Buttermilk Press Store!
Mothers Art Print
Buy at AllPosters.com
AMISH POPPYSEED BREAD
3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs, beaten
1 1/2 c. oil
2 1/2 c. sugar
1 1/2 c. milk
1 1/2 tsp. vanilla
1 1/2 tsp. almond flavor
1 1/2 tsp. butter flavor
1 1/2 tbsp. poppy seeds
GLAZE:
1/4 c. orange juice
3/4 c. sugar
1/2 tsp. almond flavor
1/2 tsp. butter flavor
1/2 tsp. vanilla
Sift together first 3 ingredients. Add remaining ingredients (of the top group – not the Glaze ingredients). Mix together well and place in 2 greased and floured bread pans.
Bake 1 hour at 350 degrees or until toothpick test comes out clean.
For the Glaze: Stir all ingredients together. After baking, prick bread loaves with a fork and pour glaze over while hot.
Delicious!
Amish Buggy Art Print
Buy at AllPosters.com
RECIPE FOR AMISH YEAST ROLLS
DRY:
7 c. flour (save 1 c. to knead)
2 pkgs. quick yeast
1/2 – 3/4 c. sugar
1/4 tsp. salt
WET:
2 sticks butter
1 c. sour cream
1/2 to 1 c. milk
Place in microwave. Heat until butter melts. Add the wet ingredients to the dry ingredients and knead 10-
15 minutes.
Put in warm place and let rise about 20 minutes. Put dough on floured board and punch down. Shape in desired shapes.
Let rise again, 20 minutes or until doubled. Brush tops with melted butter. Bake 20 minutes at 350 degrees.
Makes 2 dozen or more.
This recipe takes a lot of kneading, and you’ll want to go all the way with it. Don’t stop after 5 minutes, thinking “That’s more than enough!” – for the best results, you honestly have to knead the heck out of this dough! It’s more than worth it, though. This is about as good as it gets.
I was adding lots of Bread pans, bread machines, biscuit cutters, etc to Buttermilk Press today when I came across something that caught my eye. The Bread Box with Pastry Storage Compartment
, above, is exactly what we need for storing goodies in. Made of natural wood, it’s more than just a bread box, it’s also a pastry holder.
On bottom is a roomy compartment for holding one full size loaf or a gourmet loaf of bread. Lift the top and store cookies, muffins and pastries in the top portion. More things off of the counter and safely, neatly tucked away….
Handsome and functional – gotta love it!
By the way, I’m in the middle of completely revamping Buttermilk Press – check it out when you get a chance. Not all of the pages have been redone yet, so everything looks pretty nice on the A and B pages (appetizers, beverages, and bread…) but C through V haven’t gotten their makeovers, yet. So….you’ll have to excuse them for another week!
Joi
by Joi on November 21, 2006
3-1/2 cups bread flour
3 cups sugar
4 eggs, well-beaten
2 tsp baking soda
1 tsp. baking powder
2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
1/2 tsp ginger
1 (16 oz.) can pumpkin
1 cup oil
2/3 cup water
Mix dry ingredients, then add the rest of the ingredients and mix well.
Bake in an oiled loaf pan at 350 degrees for about 1 hour.
A little whipped cream cheese convinces this bread that its a dessert. I don’t have the heart to tell it otherwise.
Joi
