Jalapeno Corn Bread

November 1, 2015 Leave a Comment
Jalapeno Corn Bread

Jalapeno Corn Bread

Jalapeno Corn Bread Recipe

 

Jalapeno Corn Bread

1 (8.25 oz.) can cream-style corn

1 cup yellow cornmeal

¾ cup buttermilk

½ cup corn oil

3 oz. shredded Cheddar cheese

3 eggs

2 jalapeno peppers, minced

1 tsp. salt

½ tsp. baking soda

2 Tbsp. butter

 

Preheat oven to 400 F. (200 degrees C).  Move an oven rack to the center position in oven.

Mix cream-style corn, cornmeal, buttermilk, corn oil. Cheddar cheese, eggs, jalapeno peppers, salt and baking soda in a large bowl.

Put butter into a 9 inch square baking dish.  Melt butter in preheated oven, 2 to 3 minutes.

Pour corn bread into the baking dish over melted butter.

Bake in preheated oven until golden brown about 35 minutes.

 

(Recipe for Jalapeno Corn Bread, Diabetic Connect, 2015)

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Apple Zucchini Bread

March 1, 2015 Leave a Comment

 

Apple Zucchini Bread

Apple Zucchini Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Since apples and zucchini are so abundant in this area, it’s only natural that the two be used together in one recipe.  I really don’t know the origin of this bread, but I do know it’s been one of my favorites for many years.

          Patti Dillingham                                                                              Scranton, Arkansas

 

Apple Zucchini Bread Recipe

Apple Zucchini Bread

4 cups flour

1 Tbsp. baking soda

1 ½ tsp. ground cinnamon

½ tsp. nutmeg

¼ tsp. salt

5 eggs

1 ½ cups vegetable oil

2 cups sugar

1 cup brown sugar

1 Tbsp. vanilla extract

2 cups shredded unpeeled zucchini

1 cup shredded peeled apples

1 ½ cups chopped pecans

 

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.  In another bowl, beat eggs.  Add oil, sugars and vanilla.  Pour over dry ingredients; mix well.  Stir in zucchini, apples and pecans (batter will be stiff).

Spoon into three greased 8 inch x 4 inch loaf pans.  Bake at 350 F. for 50-55 minutes or until done.

Cool in pans for 10 minutes before removing to a wire rack to cool completely.          3 loaves

 

(Recipe for Apple Zucchini Bread was in www.tasteofhome.com, 2015)

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Gingerbread Boy Cookies

December 14, 2014 Leave a Comment
Gingerbread Boy Cookies

Gingerbread Boy Cookies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Mom always used the same round-headed cookie cutter to make her “boys.”  They always came out of the oven soft and chewy with plenty of traditional molasses-ginger flavor.

         Donna Sasser Hinds                                                                       Milwaukie, Oregon

Gingerbread Boy Cookies Recipe

 

Gingerbread Boy Cookies

½ cup butter, cubed

½ cup sugar

½ cup molasses

2 tsp. white vinegar

1 egg, lightly beaten

3 cups flour

½ tsp. baking soda

½ tsp. ginger

½ tsp. cinnamon

¼ tsp. salt

Decorating icing, nonpareils, red-hot candies or candies of your choice, optional

 

In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly.  Remove from the heat; cool to lukewarm.  Stir in egg.  Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.

Divide dough into thirds.  Shape each portion into a disk; wrap in plastic wrap.  Refrigerate for at least 2 hours or until easy to handle.

On a lightly floured surface, roll dough to ¼ inch thickness.  Cut with floured 3 inch gingerbread boy cookie cutter.  Place on greased baking sheets.  Bake at 357 F. for 7-9 minutes or until edges are firm.  Remove to wire racks; cool completely.  Decorate as desired.          3-4 dozen

 

(Recipe for Gingerbread Boy Cookies was in www.tasteofhome.com, 2014)

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Apple Cinnamon Bars

April 2, 2014 Leave a Comment
Apple Cinnamon Bars

Apple Cinnamon Bars

 

This recipe, Apple Cinnamon Bars is from Diabetic Connect.  They taste like they came from the bakery!  No wonder your family will be clamoring for more.

 

Apple Cinnamon Bars Recipe

Apple Cinnamon Bars

1 cup white all-purpose flour

¼ tsp. salt

½ tsp. baking soda

½ tsp. ground cinnamon

½ cup brown sugar

1 cup Oats, rolled, baked value

½ cup vegetable shortening

4 medium apples

Preheat the oven to 350 F.  Put the flour, salt, baking soda, cinnamon, brown sugar, and oats in the mixing bowl.  Stir together.

Add the shortening to the bowl.  Use two table knives to mix the ingredients and cut them into crumbs.

Lightly grease the bottom and sides of the baking dish with a little bit of shortening.  Spread half of the crumbs mixture in the greased baking dish.

Remove the core from the apples and slice them.  Put the apple slices into the baking dish.  Top the apples with the rest of the crumb mixture.

Bake in the oven for 40-45 minutes.  Cut into squares.  It will fall apart easily.

 

(Recipe for Apple Cinnamon Bars came from Diabetic Connect, 2014)

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