Buttermilk Cornbread Loaf

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I love the sweet cornbread recipe I have posted but sometimes it just isn’t the right kind of cornbread.  I came across this recipe and decided to try it.  It’s a very good basic cornbread.  I love that it’s made in a loaf pan ~ which makes it just a little different.

Buttermilk Cornbread Loaf

Buttermilk Cornbread Loaf

1 cup stone-ground cornmeal
1 cup flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup sugar
1 1/4 cups buttermilk
2 eggs
4 tbsps melted butter

Preheat oven to 400º and grease and flour an 8×4 loaf pan.

Stir together the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.

In another bowl, whisk the buttermilk, eggs, and melted butter until well mixed.

Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not overmix.

Spoon the batter into the prepared loaf pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.

Makes 1 loaf.

Buttermilk Cornbread Loaf 2

Source:  Tasting the Hamptons

Happy Cooking!

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Make Your Own Croutons

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I had bought a loaf of sourdough bread last weekend at our favorite bakery and never used it.  I hate throwing food away but this loaf was very stale.  What to do?   I turned it into delicious croutons.

This is one of those “non-recipe” recipes.  It’s really just a how-to and you can make them whatever flavor you want.

Make Your Own Croutons

Make Your Own Croutons

Loaf of stale bread
Butter or olive oil
Favorite spices ~ I used garlic powder, Italian seasoning, salt and pepper
Cheese ~ optional ~ I used grated Parmesan cheese

Here is what I did:

Preheat oven to 325º.

I sliced the bread into 1-inch slices. I cut off the crusts and then cut the bread into 1-inch cubes.

I melted a stick of butter in a large bowl in the microwave. Added the cubed bread. I sprinkled on some garlic powder, Italian seasoning, salt and pepper and then the Parmesan cheese. I mixed being careful not to crush the bread.

I put this all on a baking sheet and made sure the cubes were all in a single layer.

I baked them for about 30 minutes until they were hard and browning nicely. Remove from the oven and cool on the baking sheet.

Use on salads or in soups or for snacking.

Happy Cooking!

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Blueberry Cream Cheese French Toast with Blueberry Syrup

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As a rule, I am not a fan of French toast but I have really started to like these overnight French toast recipes.  I think I made this one for Christmas breakfast for Mr. Meat Eater and I and we really enjoyed it.

I always use Challah bread for these kinds of recipes ~ it soaks up the liquids nicely and it’s a bit sweet.  King’s Hawaiian bread would work nicely, too.  I used frozen blueberries for both the casserole and the syrup and they worked perfectly.

I found the recipe on a blog called Real Mom Kitchen ~ it’s a very cute blog with some great recipes so check it out when you have a chance.

Blueberry Cream Cheese French Toast with Blueberry Syrup

VIEW PRINTABLE RECIPE HERE!

French Toast:

12 slices bread, cut into cubes ~ I used challah but King’s Hawaiian would work
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen) ~ I used frozen and probably about 1 1/2 cups ~ do not defrost
12 eggs
1/3 cup real maple syrup
2 cups milk

Arrange 1/2 of the bread cubes in a greased 9 x 13 pan. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes and top with remaining bread cubes.

Mix together the eggs, milk, and syrup. Pour over bread cubes and cover the pan with foil. Refrigerate overnight.

Bake, covered, at 350º for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.

Top with sauce.

Makes 8 servings.

Syrup:

1 cup sugar
1 cup water
2 tbsps cornstarch
1 cup blueberries ~ I used frozen but fresh is fine ~ do not defrost
1 tbsp butter

Cook water, sugar, and cornstarch together until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Happy Cooking!

Pumpkin Cinnamon Rolls

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Recently, I found a recipe for pumpkin cinnamon rolls on King Arthur Flour’s website and decided to try them.  I made them in my bread machine but the recipe says you can make them by hand, mixer, or bread machine so it is a real versatile recipe.

When I was ready to add the cinnamon before rolling, I thought there was really too much so I only used half.  After baking, I wish I had used the whole amount so they would have had more a cinnamon-sugar taste so be sure to use the entire amount even if it looks like too much.

Another trick I learned from this recipe is to make sure the rolls are completely cool before adding the frosting and it won’t melt into the rolls and it will look really pretty.  I wish I had realized this before, LOL!

The rolls are absolutely delicious and I hope you try them!

I am just going to post the link to the recipe since there are some great tips included with the recipe ~ KA’s Pumpkin Rolls  I hope that you give them a try if you like to make yeast breads ~ they would be great for the holidays!!!

Happy Cooking!

My EB Pink Party, Berry French Toast, and a Giveaway

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This giveaway has ended but check the giveaways link up above to see if there are any current giveaways going on!

Before I get on to business, I finally figured out a way to include printable recipes using google documents.  From now on, after each recipe you will see a link that says View Printable Recipe, click on it and it will take you to the recipe in google docs and you can print out just the recipe!  I will slowly start to add in all the recipes here but it will take awhile.  Until then, just follow the directions under PRINTING up in the bar right up on top.

Last month (or maybe it was August) I was contacted by Eggland’s Best to see if wanted to have an EB Pink Party in support of breast cancer awareness month.  I jumped at the chance.  EB sponsored my brunch and sent an amazing prize pack that I will send on to one lucky winner!   We had a great time at my brunch ~ these are my friends from our local dog park.  A few couldn’t make it and we really missed them.   We are a pretty diverse group of all ages AND our dogs all get along!

Between us in this picture, we have 13 dogs and 2 grand dogs.  I’m the 4th from the left if anyone is wondering!  Mr. Meat Eater took the picture so he will remain the mystery man 🙂

I can’t thank Eggland’s Best enough for the chance to have this party and for all they do to help in the fight against breast cancer.  I’m beside myself that they chose me and my blog to help pass along the word and that they have such delicious eggs.  I haven’t used any other brand of eggs in years!

One of the dishes I made was berry French toast.  I am NOT a French toast lover and anything that even LOOKS like bread pudding I usually run away from.  I don’t know what compelled me to try this dish but it has to be one of the best breakfast dishes I have ever made.  It’s super easy and is not the least bit heavy.

The recipe calls for French bread but I used a loaf of challah bread instead and I think a loaf of King’s Hawaiian bread would be just as good.  The other thing I like is that it calls for frozen berries so it can be made all year round instead of just during berry season.  The frozen berries are also cheaper to use.

I think this was the most popular dish at the brunch!

Berry French Toast

1 loaf of French Bread, cubed (I used Challah)
6 egg whites
3 eggs
1 3/4 cups milk (I used 2%)
1 tsp sugar
1 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
1 (12 ounce) pkg frozen unsweetened mixed berries
2 tbsps cold butter
1/3 cup packed brown sugar

Places cubed bread in a lightly greased 13×9 baking dish.

In a bowl, combine the egg whites, eggs milk, sugar, cinnamon, vanilla, and salt and pour over the bread cubes in the baking dish. Cover and refrigerate for 8 hours or overnight. I have never let it sit that long. I usually make it about 5 hours ahead and put in the fridge until baking time.

Bake, covered, at 350º for 30 minutes. Once you have put it in the oven, take the berries out of the freezer and let sit on the cupboard to defrost a bit.

In a small bowl, cut the butter into the brown sugar until crumbly. Sprinkle berries, the brown sugar/butter over the top and bake, uncovered, for 15-20 more minutes or until a knife inserted near the middle comes out clean.

Serve with maple syrup if desired. It’s really good with the syrup!

Make 8-10 servings.

VIEW PRINTABLE RECIPE HERE!

More brunch recipes to come this week!

Now for the giveaway.  Here’s what is included in the prize pack:

In the prize pack from Eggland’s Best you will get a set of 4 EB ramekins, 1 EB apron, 1 EB whisk, 1 EB spatula, 1, EB egg timer, 1 EB eco bag, 1 EB plush egg.

For a chance to win, just let me know your favorite dish to make for breakfast!  That’s it ~ very easy!

The giveaway will run until October 17 at midnight.  If you are the winner, you will have 3 days to get in contact with me!  I will use Random.org to choose a winner.

Thank you Eggland’s Best!!!!!!!

Happy Cooking!

Loaded Italian Bread

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So good, it’s almost a meal in itself.  This recipe is really easy to make and I think it would go with almost any main dish ~ I served it with pasta.  You can change up the bread or even the ingredients if they don’t work with what you are serving it with.

This recipe came from one of my cookbooks called The Wild, Wild West by the Junior League of Odessa, Texas.

Loaded Italian Bread

1/2 cup butter
1/2 cup mayonnaise
1/2 cup Cheddar cheese, shredded
1/4 cup chives, snipped (I just use scissors to snip them into the bowl)
1/3 cup sliced black olives
1/2 tsp garlic salt
1/2 tsp pepper
1 loaf Italian bread

In a medium bowl, mix all the ingredients together EXCEPT the bread.

Slice the bread in half horizontally and spread the mixture evenly over both sides. Put the bread spread side up on a cookie sheet and broil until edges are browned and cheese is melted. Be careful not to burn it.

Makes 4-6 servings.

Happy Cooking!

Awesome Bread Machine Dinner Rolls

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I can’t say enough good things about these rolls ~ they are delicious!   You do have to check the dough when it gets mixed up in the machine as you may have to add more flour so it isn’t sticky.

This is my standard roll recipe that I use for holidays and everyday dinners. I rarely have any leftover and when I do they are great to use to make a turkey or ham sandwich.

I make mine on the small side ~ probably about the size of a golf ball so I get more than 15. I usually have my whole jelly roll pan full after they have risen.

Awesome Bread Machine Rolls

1 cup water
2 Tbs butter, softened
1 egg
3 1/4 cups bread flour (start with 3 cups and see if you need the extra 1/4 cup ~ I always need it)
1/4 cup sugar
1 tsp salt
3 tsp yeast

Put all ingredients on the pan in the order recommended by the manufacturer. Use the dough cycle.

When finished, pull apart into 15 (or more) balls. Place on greased cookie sheet 2″ apart and brush with melted butter. Cover and set in slightly warm place to rise for about 30-40 minutes or until nearly doubled in size.

Bake at 375º for 12-15 minutes or until lightly golden brown. Remove and brush with butter again.

Makes 15 or more depending on size.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!