Cornbread

This is very easy and SO moist and yummy!

 

Mix together:
1 cup cornmeal
1 cup flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt

Add and mix:
1 cup milk
3 eggs
1/4 cup oil

Bake in 8x8 greased pan for 20-25 min at 400 degrees.

Double the recipe for a 9x13 pan. (I doubled the batch and baked mine for 20 min.)

French Bread

This french bread is very, very easy to make and is 100 time better than store bought bread. I make mine into 3 loaves, but if you want extra big loaves, make 2. Enjoy!

French Bread

2 1/2 cups warm water
3-4 T sugar
2 T yeast
1 T salt
5 T oil
6 cups flour (I use 1/2 white/wheat)

In a large bowl, combine sugar and warm water. Sprinkle yeast over the top, allow to soften (about 8 minutes). Add salt and oil and three cups of flour stirring well with spoon. Add remaining flour stirring until well mixed. This is not as stiff as regular bread but not too thin either. Leave spoon in batter and allow to rest for 10-12 minutes (if house is warm 10, if cold 12). Stir dough down and repeat this process a total of 5 times (so 50 minutes total). If you are short on time 4 times is okay.

Turn onto floured board, knead two or three times and divide into two or three parts. Roll each part into a rectangle. Roll up, pinch edge of loaf to seal. Arrange seam side down on large baking sheet that has been sprayed with cooking oil. For more authentic bread, sprinkle pan with corn meal. I don't because it's messier.

With a sharp knife, cut three gashes at an angle on top (not through) of each loaf. Brush entire surface with slightly beaten egg white ( I don't do this very often, but the egg white makes it crustier). You can sprinkle with poppy seeds or sesame seeds if you like.

All to rise 30 minutes. Bake at 400 degrees for 25-30 minutes.

Texas Sheet Cake

This is WELL worth your time. It is super moist and oh-so-yummy!

Texas Sheet Cake

- Mix in a large bowl
2 cups sugar
2 cups flour
1/2 tsp salt

- Bring to a boil in pan. Take from heat as soon as it boils and add dry mixture.
1 cup butter
1 cup water
4 TBSP cocoa powder

- Add sour cream, eggs, & soda - mixing well after each addition
1/2 cup sour cream
2 eggs
1 tsp baking soda

- Bake in a greased & floured jelly roll pan (cookie sheet with high sides), at 375 for 20-25 min.
- Frost as soon as removed from oven.

Frosting:
6 TBSP milk
1 cup butter

4 TBSP cocoa powder

1 cup chopped nuts

1 lb package of powdered sugar
1 tsp vanilla

-Heat milk, butter, cocoa powder in heavy pan till bubbly. Stir in nuts, sugar, & vanilla till smooth. Beat really well. Spread over hot cake.

Glazed Lemon Muffins

1 1/2 C. Flour
1 C. Sugar
1/4 tsp. Baking Powder
1/4 tsp. Salt
2 Eggs
1/2 C. Plain Yogurt or Sour Cream
1/2 C. Butter, melted
Zest from 1 Lemon     *Zest before beginning batter mixture, because it takes a little time.
Juice from 1 Lemon

Streusel:
3 T. Flour
3 T. Sugar
1 T. Cold Butter
Cut these ingredients in together with a pastry blender or 2 knives and set aside.
*Or just use your hands to mash the butter into the flour and sugar. It makes a crumbly consistency.
**I also suggest having this ready before mixing up your batter.


Glaze:
1/4 C. Powdered Sugar
1 T. Lemon Juice 

Preheat oven to 350 degrees.  Combine flour, sugar, baking powder and salt.  Add wet ingredients and mix until just combined and moistened.  Don't over mix or you won't get fluffy muffins.  Let the batter rest for a few minutes while you grease your muffin tin (or use baking cups).  Fill the muffin cups about 2/3 full.  Sprinkle about 1 1/2 tsp. of streusel topping over each muffin before you put it in the oven.  Then bake muffins for 25 minutes.  Mix up glaze while the muffins are baking.  When the muffins come out of the oven let them cool in the pan for 5 minutes then transfer them to a plate.  Drizzle a small amount of glaze over top of each muffin.  These are great warm or cold.  Makes 12 muffins.


 Found recipe HERE.