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Mexican Cornbread

Ingredients

1 cup self-rising cornmeal

2 tsp baking powder

1/2 tsp baking soda

1 cup (4 ounces) shredded cheese

1 cup whole kernel corn, drained well

1 cup buttermilk

1/2 cup chopped onion (if frozen, thaw and drain)

1 egg

1 (4-ounce) jar diced pimientos, drained

1/3 cup oil or melted butter (or half!)

2 tbsp chopped jalapeño peppers, drained well

1/2+ tsp garlic salt

Instructions

Combine ingredients, then spray pan and bake at 450°F for 20 minutes.

For muffins, reduce temp to 400° and bake for 15-20 minutes or until golden brown and toothpick comes out clean.

2025-08-15T16:19:57+00:00January 30th, 2025|

Red Lobster Biscuits

Prep Time: 30-45 min | Serves: 12

Ingredients

2 cups Bisquick

2/3 cup Milk

1/2 cup cheddar, grated

1/4 cup butter, melted

1/4 tsp garlic salt

Italian Seasoning, generous

Instructions

  1. Combine first 3 ingredients. it will be sticky.
  2. Spoon into 12 well-greased muffin tins. Do not use paper liners.
  3. Combine last 3 ingredients and spread evenly on the raw batter. Bake for about 10-15 minutes at 450°F until nicely browned.
2025-02-01T18:42:24+00:00January 30th, 2025|

Golden Cinnamon Granola

2 servings

Ingredients

1/4 cup butter, melted

1/4 cup honey or molasses

1 1/2 tsp ground cinnamon

1/2 tsp salt (optional)

3/4 tsp vanilla

3 cup old-fashioned oats

1 cup flaked coconut

1 cup chopped walnuts

2/3 cup raisins or dates

Instructions

  1. Combine all ingredients (except fruit) and spread in a grease 9×13″ pan. Bake at 275°F for 50-60 minutes or until golden brown, stirring every 15 minutes. Add fruit. Cool, stirring occasionally. Store in an airtight container.
2025-02-01T18:41:16+00:00January 30th, 2025|

Apple Puff Pancake

2 servings

Ingredients

4 tbsp butter

1/2 cup all-purpose

1/2 cup milk

2 eggs

1/4 cup maple-flavored syrup

1 medium (1 cup) apple, peeled, quartered, sliced

2 tbsp firmly packed brown sugar

1/4 tsp ground cinnamon

Powdered sugar

Instructions

  1. Heat oven to 425°F. Melt 2 tbsp butter in 9″ glass pie pan in oven (4-5 minutes). Brush melted butter over bottom of pan.
  2. Meanwhile, combine flour, milk, and eggs in medium bowl; beat with wire whisk until well mixed. Carefully pour batter into hot pie pan. Bake for 14-17 minutes or until puffed and light golden brown.
  3. Meanwhile, melt remaining 2 tbsp butter in 8″ nonstick skillet over medium heat. Add maple syrup, apples slices, brown sugar and cinnamon. Cook until apple is tender (4-5 minutes); keep warm.
  4. Spoon apple mixture over puffed pancake; sprinkle with powdered sugar. Serve immediately
2025-02-01T18:41:09+00:00January 29th, 2025|

Lemon Bread

Prep Time: 10 min | Bake: 45 min. | Yield: 1 loaf (12 slices)

Ingredients

1/2 cup butter, softened

1 cup sugar

2 eggs

2 tbsp lemon juice (or orange juice)

1 tbsp grated lemon peel (or orange marmalade)

1 1/2 cups all-purpose flour1 tsp baking powder

1/8 tsp salt

1/2 cup 2% milk

Glaze:

1/2 cup confectioners’ sugar

2 tbsp lemon juice (or orange juice)

Instructions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
  2. Pour into a greased 8×4″ loaf pan. Bake at 350°F for 45 minutes or until a toothpick inserted near the center comes out clean.
  3. Combine glaze ingredients. remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm.
2026-07-28T17:27:16+00:00January 29th, 2025|

Lindsay’s Oat Bread

Ingredients

4 tbsp butter

2 cups milk

1/2 cup water

1/4 cup honey

1 1/2 cup oats

4 1/2 tsp yeast

1 tbsp salt

6 cups bread flour (1 1/2 cups sprouted flour and 4 1/2 bread flour)

Instructions

  1. In a small saucepan over low heat, melt butter in milk and water, then stir in honey. When lukewarm and melted, pour into mixer with oats. Add yeast and stir. Leave for five minutes to allow yeast to proof. Add salt and stir. Now mix in bread flour — one cup at a time. Turn out the dough onto floured surface and knead until smooth. Place in oiled bowl and cover with a towel to rise for 45 minutes. Punch down dough, then divide in half. Pat or roll each half into a loaf and place in greased bread pans. Cover with towel and let rise 45 minutes while oven preheats to 350°F. Bake for 40-45 minutes until golden brown. Let cool in pans 15 minutes before turning out.
2026-07-28T17:22:55+00:00January 29th, 2025|

Risotto Recipe

Ingredients

4 cups vegetable or chicken stock

1/2 cup onion, diced

1 tsp garlic, minced

1 tbsp oil

1 cup quick-cooking brown rice

1 tsp salt

1/2 cup white wine

2 tbsp butter

Grated parmesan

Salt and pepper, to taste

Instructions

  1. Bring stock to a simmer
  2. Sauté onion and garlic in oil in a sauce pan on medium heat until translucent and fragrant, 3-4 minutes
  3. Add rice, stir for 2 minutes to toast, than add 1 tsp salt and stir in white wine
  4. Stir in 1 cup of hot stock at a time until absorbed. Stir continuously for 30 minutes, until creamy.
  5. Add butter and grated parmesan and season with salt and pepper to taste.
2026-07-27T17:54:06+00:00January 29th, 2025|

Lemony Drizzle Muffins

Makes 8 large muffins

Ingredients

Dry:

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

Wet:

12 drops pure lemon oil

2 tbsp maple syrup or honey

2 eggs or ¼ cup flax eggs

1¼ cup plain yogurt

½ stick melted butter or ½ cup coconut oil

1 tbsp grated lemon zest (peel from 1 lemon)

¼ cup sugar

For the drizzle:

⅓ cup lemon juice, from 1 fresh lemon

6 drops organic pure lemon oil

⅓ cup sugar crystals

3 tbsp water

Instructions

  1. Preheat oven to 375°F. Coat muffin pans with spray oil or line with muffin cups.
  2. In a small bowl, combine and stir all dry ingredients. In a separate larger bowl, mix all wet ingredients (including lemon zest and lemon essential oil). Fold the dry ingredients into the wet ingredients and mix. Fill muffin cups about two-thirds full. Bake at 375°F for 25 minutes or until center is cooked.
  3. While the muffins are baking, make the lemon drizzle. In a small saucepan, combine all ingredients and heat to boiling. Allow the mixture to boil for one minute, then set aside.
  4. When the muffins are done, remove them from the oven and place on a serving dish. Prick each muffin top with a fork several times. Drizzle about two teaspoons of syrup over top of each muffin, allowing the syrup to soak into the middle of the muffin through the fork holes. Pour the remaining syrup over the muffins.
  5. If you didn’t succumb to the temptation to eat all the muffins at once, store them in a sealed container in the refrigerator. They also freeze well!
2025-02-01T18:40:18+00:00January 29th, 2025|

Michaela’s Soft Pretzels

Makes 1 dozen

Ingredients

1 1/2 cups warm water

1 tbsp Sugar

1 tbsp yeast

2 tsp salt

4 1/2 cups all-purpose flour, or bread flour

4 tbsp melted butter

Instructions

  1. Knead for five minutes, or until elastic. Let rise one hour, until doubled.
  2. Prepare a sheet pan by lightly oiling.
  3. In a large pot combine about 12 cups water and 2/3 cup baking soda. bring to a boil.
  4. Beat on egg in a small bowl, for egg wash.
  5. Once dough has risen, form into desired shapes, and immerse in boiling water for 30 seconds, three or four at a time. Remove with spider or large slotted spoon. Lay on oiled sheet pan.
  6. Brush the pretzels with egg wash, and sprinkle liberally with coarse salt.
  7. Bake in 425°F preheated oven for 12-15 minutes or until browned.
  8. Enjoy with spicy mustard or cheese sauce!
2025-02-01T18:40:10+00:00January 29th, 2025|

Sweet Potato Biscuits

Makes 1 dozen

Ingredients

1 1/4 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 cup sugar (or more)

1/8 tsp soda

3 tbsp shortening

1/2 cup or so mashed sweet potato

2 tbsp butter

1/4 cup buttermilk

Instructions

  1. Sift dry ingredients, cut in shortening.
  2. Mix in food processor sweet potatoes, butter and buttermilk. Add to dry ingredients — Roll out and cut.
2025-02-01T18:39:57+00:00January 29th, 2025|
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