Portuguese Sweet Bread (Marie Sansom)

Bread Machine Recipe

It really helps the bread turn out best if all the ingredients used are room temperature to start.

Ingredients:

1 Cup Milk

2 Eggs

2 Tblsp Butter

1/3 - 1/2 Cup Sugar

3/4 Tsp Salt

3 Cup Bread Flour

2 1/2 Tsp Yeast

Instructions:

Dump ingredients into bread machine in the order in which they are listed above. Remove from bread machine when done cooking and allow pan to cool before releasing bread from pan.

Enjoy!

Peerless Cornbread Muffins (Kristee Watts)

From: The Breakfast Book by Marion Cunningham

Yield (12 muffins)

Ingredients:

1 Egg, Room Temperature

½ Cup (1 Stick) Butter, Melted

¼ cup Vegetable Oil

1 Cup Milk, Warmed

1 Cup Cake Flour (Or Regular Flour)

2/3 Cup Yellow Cornmeal

1 Tblsp. Baking Powder

½ Tsp Salt

1 Tblsp Sugar

Instructions:

Preheat the oven to 400 F. Grease the muffin tins.

Beat or whisk the egg, melted butter, and oil in a mixing bowl until well blended. Stir in the warm milk. Combine the cake flour, cornmeal, baking powder, salt and sugar in another bowl and stir with a fork until well mixed. Add the dry ingredients to the egg mixture and stir until well blended. This is a light, medium-thick batter.

Spoon the batter into the muffin tins so each cup is three-quarters full. Bake for 15 to 20 minutes, or until the edges of the muffins are slightly golden and a straw comes out clean when inserted into the center. Remove form tins and cool a little on racks, or simply service in a basket, hot from the oven.

Swedish Cinnamon Twists (Emily Heaps)

Ingredients:

1 Pkg. Dry Yeast

1 Tbsp. Sugar

1/4 c. Warm Water

1 c. Buttermilk

1/4 Tsp. Baking Soda

1/2 c. Butter, Melted

2 Eggs, Beaten

4 to 5 Cups Hot Roll Mix

Cinnamon Filling:

1/2 c. Brown Sugar

1/2 Tsp. Cinnamon

1/2 c. Chopped Nuts

Powdered Sugar Glaze:

1/2 c. Powdered Sugar

1/2 Tbsp. Butter

1 Tsp. Hot Water

Preparation:

In a small bowl, dissolve yeast and sugar in warm water. Set aside. bring buttermilk to a boil in a small saucepan; buttermilk should curdle. In a large bowl, combine buttermilk, baking soda, and 1/2 cup melted butter. Add eggs. When mixture is lukewarm, add dissolved yeast mixture. Gradually stir in 4 cups Hot Roll Mix until a soft dough forms a ball.

On a lightly floured surface, knead dough about 5 minutes until smooth and elastic. Add additional mix if need to make a soft, but not too sticky dough. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets. Punch down dough and roll out to a 12x20 inch rectangle. Brush dough with 3 tablespoons melted butter. Sprinkle cinnamon filling lengthwise over half of dough to within 1/2 in of long edge.

Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips, about 3/4 inch wide. Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in bulk, about 30-40 minutes. Preheat oven to 375 deg. Bake 10-12 minutes, until golden brown.

Brush on Powdered Sugar Glaze while rolls are still warm. Makes about 24 twists.

Gorilla Bread (Shaunelle Trenholm)

Ingredients:

1/2 Cup Granulated Sugar

3 Tsp. Cinnamon

1 Cup Packed Brown Sugar

1 (8-oz.) Package Cream Cheese

2 (12-oz.) Cans Refrigerated Biscuits (10 Count)

1 1/2 Cups Coarsely Chopped Walnut

Instructions:

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.

Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Peasant Bread (Julie Boyd)

Ingredients:

1 1/8 C Water

2 Tblsp Olive Oil

3 1/4 C Bread Flour

2 Tsp Gluten (Optional - makes it a bit lighter)

2 Tsp Sugar (Or you can use honey)

1 1/2 Tsp Salt

2 Tsp SAF Yeast

Instructions:

Place all ingredients in the pan in the above order. Set crust on medium, Program for French Bread cycle, Prest Start! :) Immediately remove bread from the pan when cycle is complete. Let cool to room temperature (We never can wait!) before slicing.

Yummy and easy! :)

Rudy's Creamed Corn (Marie Sansom)

Ingredients:

1 lb frozen corn
1 8oz pkg cream cheese, cut in cubes
1/2 c milk or heavy cream
1/4 c butter, melted
3 teaspoon sugar
1/2 tsp salt
1/8 tsp pepper


Directions:

Dump corn into the bottom of 3 1/2-4 quart slow cooker. Add cream cheese cubes. Pour in remaining ingredients over the corn and cream cheese.

Cover and cook on high heat setting for 2-3 hours until creamy. Stir well before serving.


Note: My cream cheese cubes don't always dissolve during cooking, which can make you think it is not done cooking. AS long as you have cooked it about 2 hrs it should be fine. Just give it a really good stir and everything will blend in together. And don't lift the lid any sooner than 2 hours. It will let out the heat and make it take longer to cook.

Julie's Fancy Canned Corn (Julie Boyd)

Ingredients:

1 29oz Can of Corn
1/2 stick (or more) butter
1/2 tsp garlic powder
1/2 tsp celary salt
1 tsp Basil

Directons:

Mix ingrdients together in pan. Heat through and serve.

Mexican Tomato Rice and Beans- Sandra Myers

Ingredients:
1 cup of white rice
2 cups of water
1 15 oz can of diced tomatoes
1-2 tsp olive oil
5-6 cloves of garlic, chopped
1 jalapeno, seeded and chopped finely
1 15 oz can of black beans, drained and rinsed
2 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
Sea salt and freshly cracked pepper, to taste
1/4 cup of fresh cilantro, chopped finely

Directions:

Bring the water to boil in a large sauce pan over medium high heat, add the rice, cover with lid and simmer on low for 20 minutes. Remove from heat and let stand, covered, for another 5 minutes.
While the rice steams, set a fine sieve in a large measuring cup and drain the tomatoes. Add enough water to the tomato juice to equal 1 cup. Chop the tomatoes very finely.
Heat the olive oil a large skillet over medium heat. Add the garlic and jalapeno to the skillet and sauté for 1 minute, stirring constantly. Add the black beans, cumin, chili powder, oregano, sea salt and freshly cracked pepper, to taste. Stir in the tomato juice mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5-7 minutes. Add the tomatoes, cilantro and cooked rice then cook, stirring occasionally, until the rice is warm, 1-2 minutes. Serve immediately. Enjoy.

Fried Plantains (Margaret Appiah)

Ingredients:

1 quart oil for frying

2 firm plantains (yellow)

a pinch of black pepper, salt, and powdered ginger

Directions:

Heat oil in a large deep skillet over medium high heat.

Peel the plantains and cut them in half. Slice halves into thin pieces.

Mix pieces with pepper, salt, and ginger.

Fry the pieces 5-6 slicces at a time (depending on your pan) until browned and tender.

Old Fashioned Baked Beans (Kristee Watts)

Ingredients:

1 pound bacon, cooked and cut into 1-inch pieces
½ cup chopped onion
3 (15 oz) cans pork and beans
1 Tablespoon mustard
1 cup packed brown sugar
2 Tablespoons vinegar
½ cup ketchup

Directions:

Combine all ingredients in a 2 ½ or 3 quart casserole dish. Bake at 325 for 2 hours or 200 for 6 hours. Can be made ahead and reheated in the microwave or even frozen ahead for convenience. This dish also works well in a slow cooker.
Makes 8 to 10 servings.

Notes:
I make this with 2 cans pork and beans, 1 can kidney beans and 1 can black beans with no brown sugar.
It works best simmered for 6 hours in a slow cooker.