Breads

Spicy Cornbread
This can be hot stuff. You can make it less or more so by changing the amount
of hot sauce you put in it. We LOVE it.

1 cup flour
1 cup yellow cornmeal
1/3 cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk
½ cup vegetable oil
2 eggs, lightly beaten
½ teaspoon to 1 Tablespoon Tabasco or similar pepper sauce
1 can Green Giant Sweet Niblet corn, drained
1 can chopped green chilies (these are not hot)

Preheat oven to 400°. Grease twelve muffin cups, a square Pyrex pan, or iron skillet.

In large bowl combine flour, cornmeal, sugar, baking powder, and salt. In medium bowl combine milk, oil, eggs, and Tabasco.

Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in corn and chilies. Pour batter into prepared cups or pan. Bake muffins 15 to 20 minutes. Bake pan or skillet 20 to 25 minutes or until a cake tester inserted in center comes out clean. Best served warm.

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Basic Giant Cinnamon Rolls
Joe says: "This recipe is from the Chicago Tribune Kitchens, and we pass it on to you.
Your homes will smell like heaven. For close to the same quality,
this recipe is adjusted in "Refrigerator Cinnamon Rolls," which follows."

Dough
4 cups All-purpose flour, about
1 package active dry yeast
1¼ cups milk
¼ cup sugar
¼ cup unsalted butter
1 teaspoon salt
1 large egg

Cinnamon Filling
¼ cup granulated sugar
2 Tablespoons dark brown sugar
1 Tablespoon ground cinnamon
5 Tablespoons melted butter

Confectioner's glaze

Mix 1½ cups flour and the yeast in large bowl. Heat milk, ¼ cup sugar, ¼ cup butter and salt in microwave till warm (115° to 120°). Stir occasionally until butter melts. Add to yeast/flour mixture; add egg. Beat at low speed of electric mixer for ½ minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough.

Turn out onto lightly floured surface and knead until smooth and elastic, about 8 minutes. Shape into ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double, about 1 ½ to 2 hours. Punch down; turn out onto floured surface. Cover; let rest 10 minutes.

For cinnamon filling, mix sugars and cinnamon. Brush a 9-inch round cake pan, at least 2 inches deep, with 1 Tablespoon of the melted butter. Roll dough onto lightly floured surface to a thin rectangle that is about 12 by 20 inches. Brush dough generously with melted butter. Sprinkle with cinnamon mixture. Roll up jellyroll fashion starting as one 12-inch end. You should end up with a fat log that is 12 inches in length.

Cut rolls at 2-inch intervals, using the following method: Place a piece of thread under the rolled dough and pull up and around sides. Crisscross thread at top, then pull quickly. (Using the thread to cut the dough eliminates applying pressure with a knife, which would squash rolls.)

Put rolls, cut side up (so the cinnamon spiral shows), in buttered pan. Drizzle any remaining melted butter over all. Let rise, covered, in warm place for 20 minutes.

Heat oven to 375°. Bake rolls until puffed and golden brown, about 25 to 30 minutes. Cool in pan for 10 minutes. Unmold and drizzle with confectioners' sugar glaze. Serve Warm.

Confectioners' Sugar glaze

1 cup confectioners' sugar
½ teaspoon vanilla (we substitute 2 Tbls cream cheese, softened)
2 Tablespoons Half-and-Half

Sift sugar into bowl, stir in vanilla (or softened cream cheese) and enough half-and-half to make a medium-thick glaze. Glaze can be applied to hot rolls; it will melt and add a translucent sheen to the rolls. Or apply to warm rolls for a glazed appearance.

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Refrigerator Cinnamon Rolls
Joe says: "This is the recipe I usually use, since the preparation is done the
night before, and the baking is sure to wake slow-to-school children and treasured guests."

Dough
½ cup milk
½ cup sugar
1½ teaspoons salt
¼ cup margarine
2 packages dry active yeast
½ cup warm water (105° to 115°)
1 teaspoon sugar
2 eggs, beaten
4½ cups flour, about

Cinnamon Filling
1 cup sugar
2 Tablespoons cinnamon
6 Tablespoons melted butter

For dough, heat milk to simmer. Stir in ½ cup sugar, salt and margarine; cool to lukewarm. Sprinkle yeast over warm water and 1 teaspoon sugar in large bowl; let stand until bubbly. Stir in milk mixture, beaten eggs and half the flour. Beat until smooth.

Stir in enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Place in lightly greased bowl. Turn once to grease surface. Cover; let rise in warm place until double, about 1 hour. Punch down; turn out onto floured surface. Cover; let rest 10 minutes.

For cinnamon filling, mix sugar and cinnamon. Brush a 13-inch by 9-inch baking pan with melted butter.

Roll dough on lightly floured surface to a thin rectangle (12 x 20). Brush dough with melted butter. Sprinkle with cinnamon mixture. Roll up jellyroll fashion starting at the narrow end.

Cut rolls at 1½-inch intervals, using thread method in previous recipe. Put rolls, cut side up, in the prepared pan so that the spiral shows. Drizzle any remaining melted butter over all. Cover loosely with plastic wrap. Refrigerate overnight.

Next morning, preheat oven to 375°. Meanwhile, let rolls stand at room temperature for 20 to 30 minutes. When oven is heated, bake rolls until puffed and golden brown, about 25 to 30 minutes. Cool in pan for 10 minutes. Unmold and drizzle with confectioners' sugar glaze. Serve warm.

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Whole Wheat Oatmeal Raisin Bread
Joe says: "One great, hearty bread, and a flavor and texture that is
great with homemade soup."

1 cup oatmeal
2 cups boiling water
2 teaspoons salt
½ cup dark molasses
2 Tablespoons margarine
1 package active dry yeast
½ cup lukewarm water
1 cup raisins (optional)
3 cups whole wheat flour
3-4 cups unbleached or white flour

Mix oatmeal, boiling water, and salt. Add molasses and margarine. Cool to lukewarm. Dissolve yeast in ½ cup lukewarm water. Add to cooled oatmeal mixture. Add raisins, if desired.

Add whole-wheat flour and mix. Add enough white flour to make a soft dough. Knead 20 minutes (don't cheat). Put in ungreased bowl. Cover with plastic wrap, then a towel. Let rise in a warm place until double (about 1½ hours).

Punch down, turn over, let rise till doubled again (about 30 minutes).

Punch down, shape into 2 loaves, placing in greased bread pans, and let rise a third time (10-20 minutes). (To Test: Moisten finger and press into loaf. If indent does NOT disappear, it's finished rising. If it springs back-hole fills in-give it more time, but do not over rise.)

Bake at 350° for 50 minutes.

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Grits Bread
This is a favorite from childhood. It has a lot of texture
so it makes the BEST toast.

¼ cup quick cooking grits
¾ cup water
Boil the water, add the grits, and cook until thick.

1 cake (or package) of yeast
1 cup lukewarm water
¼ cup sugar
Put ingredients in a bowl and let stand for a few minutes.

Add ¼ cup milk and grits mixture to yeast mixture.

Sift:
4 ½ cups flour
1 teaspoon salt
¼ cup instant dry milk
Mix these dry ingredients with the grits/yeast mixture.

Mix and knead. Let rise until double in bulk.

Fill 3 well greased 1 pound coffee can 1/3 full. Let rise again until double.

Bake 375°, 35-40 minutes or until brown.

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Misc	Breakfast and Egg Dishes	Desserts and Sweets
Soup	Entrees and Main Dishes	Salad and Salad Dressing