Jalapeno Cheddar Cornbread Muffins

Jalapeno Cheddar Cornbread Muffins, by Candy L.

Makes 11 muffins

1 cup flour
1 cup cornmeal
1 Tbslp. baking powder
Kosher salt and pepper to taste
6 Tblsp. unsalted butter, melted
1 cup buttermilk
2 Tblsp. honey
2 eggs
1/2 cup grated Parmesan cheese (+ more for topping)
1/2 cup shredded Cheddar (+ more for topping)
1 jalapeno, seeded and diced (+ more for topping)

Preheat oven to 400 degrees. Spray muffin tin with Pam or line with papers. Combine flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk together butter, buttermilk, honey and eggs. Pour over dry ingredients. Stir with rubber spatula just until moist. Add jalapeno and cheeses. Gently combine. Scoop into 11 muffins. Top with jalapeno slice and sprinkle with cheeses. Bake 12 to 15 minutes until toothpick comes out clean.

Kona Inn Banana Bread

Kona Inn Banana Bread - Cynthia R.

2 c sugar
1 c softened butter
6 mashed ripe bananas
4 eggs
2 1/2 c flour
2 tsp baking soda
1 tsp salt

With electric beater, cream together sugar and butter till fluffy. Add bananas and eggs, beating until well mixed. Sift together dry ingredients. Blend in banana mixture, but do not over mix. Pour into 2 greased loaf pans and bake at 350 for 45-60 minutes., until firm in the centers. Cool on rack for 10 minutes before removing from pans. Makes 2 loaves.

Belle's Rolls

Belle's Rolls - Julie C.

1/2 cup mashed potatoes
1/2 cup butter (softened)
1/3 cup sugar

Mix together and add:

1 cup Evaporated canned milk
1 cup warm water (not too hot or the dough won't rise)
2 eggs
Dissolve 1 package of yeast into 1/2 cup lukewarm water.

Add to the above mixture and then add:

2 cups flour
1 tsp baking powder
2 tsp salt
1/2 tsp soda

Beat thoroughly. Gradually add enough flour to make a dough, about 4-5 cups. Knead for 2 minutes. Place in greased container and grease the top of the dough. Let rise once (I wait 2 hours), shape and put in greased pan or on a cookie sheet. Let these rise again (I do 2 hours). Bake at 400 degrees for 10 minutes.

Dough may be stored in refrigerator for 4-5 days before using if placed in pan twice its size, and covered tightly. Shape and place in pans 2 hours before baking.

Pumpkin Muffins

Pumpkin Muffins by Lori S.

2 cups of pumpkin puree (canned pumpkin)
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
2/3 cup vegetable oil
3 eggs

Preheat oven to 350 degrees F. Grease 18-24 muffin cups or line with paper muffin liners. (I made mini muffins)

In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups. Makes at least 24 regular size muffins.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Jalapeno Cheddar Cornbread

Jalapeno Cheddar Cornbread, by Lori S.
2006, Barefoot Contessa at Home

Serves: 12 large pieces

Ingredients
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Directions
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Dinner Rolls

Dinner Rolls - Lori S.








(Picture via Gather Round Our Table, link below)

In a stand mixer or Bosch, place the following ingredients:

2 T. active dry yeast
1/2 c. sugar
6 T. shortening (I use butter)
2 tsp. salt

In a small saucepan, heat:

2 cups milk (remove from heat just before it begins to boil - when it is hot and steamy. Let it cool down to around 120 degrees or less)

Pour milk over the yeast mixture, add:

2 eggs, beaten (mix well)

Gradually add in:

6 1/2 - 7 cups flour

Beat until the dough forms a ball that centers on the dough hook and doesn't stick to the sides of the bowl. Knead for 5-6 minutes longer. Place dough in a greased bowl and let rise for 1 hour.
Roll dough into small golf-ball sized balls and place on greased cookie sheet. Let rise about 1 - 1 1/2 hours more. Bake at 350 degrees for about 15 minutes or until tops are golden brown. Makes one large cookie sheet full of rolls.

I found this recipe from a food blog. If you go to this link, you can see step by step pictures of this recipe.
http://gatherroundourtable.blogspot.com/2008/09/sunday-rolls.html

Glazed Lemon Zucchini Bread

Glazed Lemon Zucchini Bread - Holley T.

For the Bread
Nonstick cooking spray
1 1/2 cups sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup margarine
1 cup sugar
Grated peel of 1 large lemon
2/3 cup shredded zucchini
2 eggs
1/2 cup milk
1/2 cup finely chopped pecans


For Lemon Glaze
1/3 cup sugar
Juice of 1 large lemon

Preheat the oven to 350 degrees. Coat a 3x9-inch loaf pan with cooking spray.

For the bread, sift the flour, baking powder and salt into a medium bowl. Beat the margarine, sugar and lemon peel in another medium bowl until well blended. Mix in the zucchini. Add the eggs, one at a time, beating well after each addition. Mix in the flour mixture, alternating with the milk and ending with the flour. Fold in the pecans.

Spoon into the loaf pan. Bake for 45 to 50 minutes or until the bread pulls away from the sides of the pan and the top springs back when lightly touched. Place the loaf pan on a wire rack. Pierce the top of the warm bread, using a wooden pick.

For the glaze, combine the sugar and lemon juice in a small bowl. Pour evenly over the warm loaf. Let cool to room temperature. Loosen around the edges with a spatula. Turn out.

Pumpkin Muffins

Pumpkin Muffins
(from http://allrecipes.com/Recipe/Pumpkin-Muffins-II/Detail.aspx)
I originally found this recipe here: http://aliedwards.typepad.com/_a_/2008/10/week-in-the-l-8.html

1 small sugar pumpkin, seeded (for 2 cups of pumpkin puree)
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
2/3 cup vegetable oil
3 eggs

Preheat oven to 350 degrees F (175 degrees C). Grease 12 (more like 18) muffin cups or line with paper muffin liners.

Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.

In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups. (Makes about 18 muffins)

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

These are really good! I've made them at least 3 times in the last few weeks.

White Bread

White Bread (For Bosch or Kitchen Aids) – Tracy W.

5 cups warm water
2 tablespoons yeast
2 tablespoons salt
5 tablespoons (scant 1/3 cup) sugar
1 stick of butter, cut up

10-15 cups flour

Put all ingredients in Bosch mixer except flour. With mixer on low speed, add flour 1 cup at a time, until bread dough cleans the sides of the mixing bowl and doesn’t stick to fingers when pinched. (Mix until not sticky, but don't over mix and add as little flour as possible, but you don't want it sticky.) Put dough into a large bowl, cover partially with a lid, and let rise approximately 1 hour, until double in bulk. Roll dough over 3-4 times to push air out, then divide into half, then divide each half in half, making 4 loaves. Shape into ovals by rolling in hands, and place in loaf pans. Let rise 20-30 minutes.

Bake at 350 for 30-35 min. To make French bread, omit butter and bake on a cookie sheet.