Posts tagged ‘Bread’

November 16, 2011

Traditional Cornbread

Thanksgiving is right around the corner and lots of us will be making Cornbread or Cornbread dressing or stuffing. Maybe more on the dressing vs. stuffing recipes later. This is a traditional cornbread recipe. Simple to throw together for your next Soup dinner or dressing (yes, dressing).


Traditional Cornbread

1- 1/2 cups self rising cornmeal (not cornmeal mix)
3/4 cups self rising flour
1 quart buttermilk
Preheat oven to 450 degrees.  Add small amount of oil in a 12″ cast iron skillet – enough to cover bottom – and place in the oven while pre-heating.
Add cornmeal and flour to a mixing bowl.  Add buttermilk a little at a time until the mixture is a  thick milkshake texture.  You will use almost all of the quart. Add to HOT skillet (it should sizzle when you put the mixture in). Bake at 450 degrees for about 30 min.
Remove from oven – let sit for about 5 min then remove from pan to let cool.
November 10, 2011

Pumpkin Bread

Another tried-and-true Thanksgiving recipe. Take it to the office, send it to school with the kids, serve it for breakfast or for a snack for guests.

Pumpkin Bread


  • 1-1/2 cups of unbleached, all-purpose flour
  • 1-1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1 cup canned pumpkin puree
  • 1 cup firmly-packed brown sugar
  • 1/2 cup low-fat or nonfat buttermilk
  • 1 large egg
  • 1 Tbsp. canola oil
  • 1/4 cup chocolate chips

Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray. Mix flour, baking soda, salt, cinnamon, nutmeg and cloves together in a small bowl.

In a large bowl, beat pumpkin puree, brown sugar, buttermilk, egg and oil together. Add dry ingredients to wet, stirring just until moistened (overmixing will cause the bread to become too tough). Add chocolate chips.

Pour into the prepared loaf pan. Bake for 1 hour.

November 9, 2011

Jalapeno, Sausage, Jack and Egg Breakfast Braid

Can you believe there’s only 17 days until Thanksgiving? It has really snuck up on me this year. Over the next 3 weeks, I’ll be posting some of my favorite recipes for the holidays. Some simple, some not, but all delicious and tested out in our household.

Many of us will host out-of-town guests over the holiday’s. It’s always tough (at least it is for me) to find breakfast recipes. I always look for something that is easy to put together but looks fancy. This recipe fits the bill and got rave reviews at a recent family brunch I hosted a few weeks ago. This is from my Cooking Light cookbook. It uses chicken sausage and pizza dough, which is lower in fat than crescent dough. You can also try to find light or low-fat cheese.

Jalapeno, Sausage, Jack and Egg Breakfast Braid

  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • Cooking Spray
  • 1 Tablespoon olive oil
  • 1/4 Cup Chopped Onion
  • 4 ounces chicken sausage with jalapeno peppers, copped
  • 2 large eggs, lightly beaten
  • 1/2 Cup (2 ounces) shredded Monterey Jack Cheese
  • 1/4 Cup shredded cheddar cheese
  • 1/4 Cup chopped seeded jalapeno peppers
  • 1 large egg white, lightly beaten

Preheat your oven to 425 degrees. Unroll the dough onto a baking sheet, coated with cooking spray. Pat into a 15 x 10″ rectangle. Heat oil in a large skillet over medium heat. Add onion and sausage. Cook for 9 minutes or until lightly browned. Stir in eggs and cook 1 1/2 minutes or until set. Remove from heat. Sprinkle Monterey Jack cheese lenthwise down the center of the dough, leaving about 2 2/1 inches of a border around the edges. Spoon egg mixture evenly over the cheese. Sprinkle cheddar cheese over egg mixture and top with jalapeno peppers. Make 2-inch long diagonal cuts about 1 inch apart along both sides of dough to within 1/2 inch of the filling, using a sharp knife or kitchen scissors. Arrange the strips over the filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425 degrees for 15 minutes or until golden brown. Let stand for 5 minutes. Cut crosswise into slices.

Makes 6 servings. (Serving size: 1 slice).

Additional notes: I pre-chopped the vegetables and sauteed both the veggies and sausage the night before. Makes things much simpler the next morning when you are sleepy (errr….hung over…lol)! All you have to do is reheat and add the eggs. I also had some left over bell peppers, so I chopped those up and added it to the other veggies. We couldn’t find this specific Chicken sausage, but really, anything Chicken sausage will do. Ours had reg and green peppers in it.

What are some of your Thanksgiving traditions? Do you have any special recipes that you always make?