BREAD

The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight… [Bread making is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread."~ M. F. K. Fisher









Grandma’s Buttermilk Cornbread

Do you remember when Grandma would make cornbread and we would all fight over who got to eat the first slice? Actually, Grandma never made cornbread and I made that last sentence up for this cookbook - but this is a great recipe! If you have to eat cornbread—sweet cornbread is the best. No more bland cornbread recipes like the one Grandma used to make.

• 1 /4 lb butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Pre-heat oven to 375 degrees. Grease an 8 inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and mix until well blended. Stir in cornmeal, flour and salt until well blended and a few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30—40 minutes, or until a toothpick comes out clean.

Old Fashioned Spoon Bread

I do remember when Frances Bishopp made this wonderful meal for us at Katherine’s house. We had stuffed chicken and spoon bread. It was TO DIE FOR!!! This is an old southern recipe and was the original comfort food before Hagen Daz.

• 3/4 cup cornmeal, stone or water ground, if possible
• 1 teaspoon salt
• 1 cup boiling water
• 3 tablespoons melted butter
• 2 large eggs
• 1 cup milk
• 2 teaspoons baking powder
  

Combine cornmeal and salt in a mixing bowl. Stirring constantly, add boiling water; keeping smooth. Stir in the melted butter. In a separate bowl, beat eggs until thickened and pale in color. Add milk and beat to combine. Add milk and egg mixture to the cornmeal mixture with baking powder. Use hand mixer to or whisk to blend. Turn into a generously greased, 8 inch square glass baking dish. Bake at 350 for 30 minutes until firm. Serve with plenty of butter.

Easy Drop Biscuits

This is one of the easiest breads to make. Delicious with a little butter and a slice of Virginia Ham. For an extra treat, add some shredded sharp cheddar cheese (try saying THAT five times).

• 2 cups All Purpose Flour
• 1 tablespoon Baking Powder
• 2 tablespoons White Sugar
• 1/2 tablespoon Cream of Tartar
• 1/4 teaspoon Salt
• 1/2 cup Melted butter
• 1 cup Milk

Pre-Heat oven to 450 degrees. In a large bowl, combine flour, baking powder, white sugar, cream of tartar and salt. Stir in butter and milk just until softened. Drop batter on a lightly greased cookie sheet by tablespoon. Bake in preheated oven until golden on the edges about 8-12 minutes. Serve warm.

Crane House Pumpkin Bread

I love the smell of Pumpkin Bread in the morning. It smells like….the Clark house during the holidays! Dad spends the day in the kitchen, baking away and each handmade loaf is delivered to friends far and wide. A tried and true Billy Crocker recipe!

• 1 cup corn oil
• 4 eggs beaten
• 2/3 cup water
• 2 cups canned pumpkin
• 3 1/3 cups sifted all-purpose flour
• 3 cups sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 cup golden seedless raisins
• 1/2 cup chopped nuts
  

Pre-heat oven to 350 degrees. Grease and flour two 9X5 inch loaf pans; set aside. In medium bowl, combine oil, eggs, water and pumpkin and stir until well mixed. In large bowl, mix flour, sugar, baking soda, salt, nutmeg and cinnamon. Add liquid ingredients and stir just until well mixed. Stir in raisins and nuts. Spoon evenly into prepared pans. Bake for 1 hour or until toothpick inserted into center comes out clean. Makes 2 loaves. About 18 slices per loaf. About 185 calories per slice (if you are counting em’).

Billy Crocker’s Famous Banana Bread

Three smells remind me of my dad: Binaca breath spray, Skin Bracer aftershave and banana bread. No matter where I am in the world, (and I am one crazy traveling fool) the smell of banana bread will always bring me back home. This bread is best served while warm and with a little butter or margarine on top. Instant comfort!

• 2 tbs butter
• 1 cup Sugar
• 1 Egg beaten
• 1/2 cup Sour Cream
• 2 cups All Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 teaspoon salt
• 1 1/2 cups Mashed Ripe Bananas
• 1 tbs lemon juice

Combine butter and sugar (cream until light and fluffy). Add egg and sour cream. In another bowl, combine dry ingredients. Add dry ingredients with creamed and add banana. Add lemon juice.
Put in greased and floured loaf pan. Bake at 375 for 50 minutes or until toothpick inserted into center comes out clean. If you are giving as a gift, don’t wrap it while it’s warm You can also freeze it in tin foil.

Easy Zucchini Muffins

Yes, I just said Zucchini and you’re going to eat it or no TV before bed! You will not have to beg your loved ones to eat their zucchini any more because you will just hide it in their muffins. Just tell them it is a banana muffin and watch them eat the entire thing. But seriously folks, this muffin can’t be beat!.....I’ll be here all week!

• 3 eggs well beaten
• 1/2 cup vegetable or canola oil
• 1 1/2 cup Sugar
• 2 cups grated Zucchini, drained
• 1 tsp vanilla
• 3 cups flour
• 1 tsp salt
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 cup walnuts (optional)
  

Stir items in order together (go left to right). Pour into greased/floured muffin tins or into muffin cups. Bake at 400 degrees for 25—30 minutes. Makes 2 dozen muffins.