Flavorful and moist Cornbread

BEST Homemade Cornbread

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Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

 

LOVE Corn Bread but not the heavy kind that when you eat it you’re afraid to go swimming afterward? No fear with this delight!  It’s a perfect pairing for chili, stew or a substantial soup if you want a side or stretching the budget.

You’ll find my recipe of this corn bread can be served all on it’s own, or with some honey butter that I show you how to make below, or all alone….oh, you’ve got a winner.

It even get’s better after ‘resting’ for a day!  Let’s get some made shall we:) 

 




 Best Homemade Cornbread

Ingredients:

1 cup sugar

1 cup butter (2 sticks)

1 egg

1 ½ cups flour

1 cup cornmeal

2 tsp. baking powder

1 tsp. salt

1 ½ cups buttermilk 



Directions:

Preheat the oven to 350 degrees.

Prepare an 9×13 pan or by coating with a spray release or line 24 muffin cups with paper liners.

In a large bowl, cream the sugar and butter.    

Add in the beaten egg.

Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

Combine the flour, cornmeal, baking powder and salt in a small bowl.

Then add to the creamed mixture.corn bread cakeNow add in the buttermilkcorn bread cake

 



Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

Pour the mixture into a the prepared pan – you can make TWO – 8″ x 8″ or 9″ x 9″ pans instead of ONE – 9″ x 13″ pan if desired to take with a meal to someone in need.  Except I’d recommend making it in the foil pan I suggest in What You Need To Know About Taking In A Meal They Will Want To Eat

Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

OR 12 JUMBO muffin cups OR 24 regular muffin cups.

Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

Bake for approximately 

25-30 minutes for the regular muffins

30-35 minutes for the Jumbo Muffins

35-45 minutes for the 9″ x 13″ pans

And ALL just until a toothpick comes out clean.

Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

Serve with butter or  honey butter.

 

TO MAKE THE HONEY BUTTER

Ingredients:

1/2 cup REAL salted butter (1 stick) – needs to be softened NOT melted!

1/4 – 1/3 cup of honey; depending on your taste

spray release, optional

Directions:

In a stand up mixer, or a bowl and using a mixer, whip the butter for 2 minutes to make it light and fluffy.

Spray your measuing cup lightly with spray release then pour in the honey and it will just slid right out as you pour!

Measure your honey into the measuring cup and begin pouring into the mixing bowl as it’s going on low to medium speed.  

easy to make honey butter

Homemade Honey Butter

See how all the honey just slides right out!

easy to make honey butter

Homemade Honey Butter

When all the honey is in the butter, mix on medium-high for 1 minute.

Use within one hour or so with your CORNBREAD and keep any leftovers in a cold place or in the fridge.

Flavorful and moist Cornbread

Cornbread that is moist, tender and full of flavor

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2017

Recognize a blessing and be a blessing today.

 

Sun Dried Tomatoes

Roasted Tomatoes aka Homemade Sun-Dried Tomatoes

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Sun Dried Tomatoes

Homemade Oven Roasted Tomatoes or Sun Dried Tomatoes

 I found a recipe for these wonderful oven roasted tomatoes and changed it up to what my family calls perfection.  These are so are incredibly easy and cook with little attention. Use the julienne slices in place of bottled or packaged sun dried tomatoes.  No heavy oils, excess salt or the high cost when purchasing and the taste is nothing less than amazingly fresh.  Another option is to puree the tomatoes after baking to use as a tomato pesto, in sauces, soups, spaghetti, as a spread; the uses are endless.  The roasting of ripe tomatoes, paired with these delicious seasonings create a robust and deep flavor you will enjoy.



Oven Roasted Tomatoes aka Sun Dried Tomatoes & Tomato Pesto

 Ingredients:

Approx. 2 lbs. tomatoes (romas are best, but if using another variety, take out seeds), leave on skins. This is about 15-16 medium sized romas.

4 Tbl. Olive oil, divided

2 tsp. Montreal Steak Seasoning

2 Tbl. minced garlic

1 tsp. rice wine vinegar

2 tsp. balsamic vinegar

½ tsp. salt

1 ½ tsp. sugar Sun Dried Tomatoes 1


Directions:

Preheat oven to 325 degrees.

Cut the tomatoes into thin-medium wedges, or quarters if small.Using a large jelly roll pan (use a shallow pan with sides), spray well with spray release, then cover well with foil.   

TIP:  You may want to use a disposable jelly roll type pan, following the same instructions, but then you can dispose of it when you are done.  If using a regular pan, if needed, soak with 1 cup white vinegar and enough water to cover area. *Place prepared, as directed above, disposable pan on top of a regular one for more even cooking.

Place sliced tomatoes in a large bowl and add 2 Tbl. of the olive oil, then all other ingredients. Toss gently, but evenly coat the tomatoes with the seasoning ingredients.
Sun Dried Tomatoes 2Lay single layer on foil, using care to place skin side down for even and desired cooking.   

Drizzle remaining 2 Tbl. oil over tomatoes. Tilt pan a bit to distribute oil, juice from tomatoes and seasonings.Sun Dried Tomatoes 3Place the pan in oven and cook for 2 – 2 1/2 hours, depending on the size of tomatoes.

When the juices have dried up and the tomatoes turn dark around the edges. If the outer sides are cooking faster, take those out and continue cooking until all the tomatoes are mostly dried up (some moisture must still remain for optimum flavor), and blackened on the edges, but still soft, and not burned, take out of the oven.Sun Dried Tomatoes 4


Cool and place tomatoes or puree in a freezer bag, then double bag for protection of flavor.

For Tomato Pesto:  Place roasted tomatoes in food processor and puree; I freeze in ¼ cup increments.Sun Dried Tomatoes 5For julienne slices: I like to freeze in 1/2 cup increments.

Sun Dried Tomatoes 6

Click HERE for delicious easy appetizer recipe using these wonderful tomatoes and puree.

Suggestions for uses: substitute for tomato paste or as addition in spaghetti sauce, pizza sauce, sandwiches, soups – any recipe using tomatoes!

Adapted from: OurBestBite  Carrie’s recipe,

Copyright Carrie Groneman, A Mother’s Shadow, 2013

Recognize a blessing and be a blessing today.




Chocolate Zucchini Bread best way to eat squash

Best Ever Chocolate Zucchini Bread

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Chocolate Zucchini Bread best way to eat squash

Chocolate Zucchini Bread

Mmm, just looking at it is mouthwatering. 

Chocolate, which should be a food group, mixed with a vegetable, add in a bit of dairy and you have a delectable treat, breakfast, snack, main dish, anytime food, which rightly should be heralded as a nutritional break through!


CHOCOLATE ZUCCHINI BREAD

Ingredients:  

1/2 cup margarine or butter, softened  

1/3 cup shortening  

3 eggs  

1 ¾ cups sugar  

1/2 tsp. baking powder  

1/2 tsp. salt

4 Tbl. cocoa powder

1 tsp. vanilla

2 ½ cups flour

1/2 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. ground cloves  

2 cups unpeeled, grated zucchini (for best results use small tender zucchini)  

1/2 cup sour milk or buttermilk


Directions: Preheat oven to 325 degrees.

Line bread pans (4 1/2 x 8 1/2″) with parchment paper and coat well with spray release very well.

Grate the zucchiniChocolate Zucchini Bread 1Beat margarine (or butter), shortening and sugar together. Add eggs, one at a time beating well after each addition.

Alternately add milk, zucchini and dry ingredients. Mix just till blended.Chocolate Zucchini Bread 2Pour into the 2 prepared loaf pans Bake for 35-40 minutes until a toothpick in the middle comes out with just a few crumbs.

When the bread is cooked through, cool on racks for 10-15 minutes.

Then, run a knife around the edges to loosen any parts that have stuck to the sides of the pan.

Tip over and allow to cool completely.Chocolate Zucchini Bread 3Store in an airtight container or bag.  *If freezing, wrap in saran wrap, then foil, then place in a zip lock bag.

This helps to prevent ice crystals from forming and making it soggy, as well as from freezer burn.

Copyright Carrie Groneman, A Mother’s Shadow, 2013

Recognize a blessing and be a blessing today.

 


Tasty Moist and tender zucchini bread

AMAZING flavorful and Tender Zucchini Bread

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Tasty Moist and tender zucchini bread

Moist and Tender Zucchini Bread

This bread is incredibly moist, tender, full of flavor and the thin crunchy crust on the top is my favorite part. 

This is so easy to make and while you’re at it, bake up extra and put in the freezer for those coming cold months when we need a bit of summer back.


Moist, flavorful and tender Zucchini Bread

Ingredients:

3 eggs

1 cup brown sugar

1 cup granulated sugar

1 cup oil

1 tsp. vanilla

3 cups flour

1 tsp. baking soda

1 tsp. baking powder

3/4 tsp ground cloves

1 tsp. nutmeg

1 tsp. cinnamon

1/2tsp. salt

2 cups grated zucchini


Directions:

Preheat oven to 325 degrees

Line loaf pans (4 1/2 x 8 1/2″) with parchment paper and coat with spray release.

Grate zucchiniChocolate Zucchini Bread 1Beat eggs till foamy; gradually add in sugars then oil and vanilla.

In a separate bowl add dry ingredients.

Add dry ingredients to the egg sugar mixture alternately with zucchini. Stir in vanilla.

Pour into the 2 prepared loaf pansMoist and Tender Zucchini Bread 2Bake for 35-40 minutes until a toothpick in the middle comes out with just a few crumbs.

When the bread is cooked through, cool on racks for 10-15 minutes.  

Run a knife around the edges to loosen any parts that have stuck to the sides of the pan.Moist and Tender Zucchini Bread 3Tip over and allow to cool completely.

Store in an airtight container or bag.

 *If freezing, wrap in saran wrap, then foil, then place in a zip lock bag. 

This helps to prevent ice crystals from forming and making it soggy, as well as from freezer burn.

Copyright Carrie Groneman, A Mother’s Shadow

Recognize a blessing and be a blessing today.





Delicious easy to make fry bread

Homemade Fry Bread with Mexican Chili OR Honey Butter

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Delicious easy to make fry bread

Easy to make fry bread to be served with chili, honey butter or any number of toppings

Fry bread is one of those yummy, budget stretching, homey, approved-by-all-ages satisfy yummy foods. 

This recipe makes up easy and the dough is great to work with. 

I like to fry the bread outside to keep the grease spatters out of the house.  If you can, simply take your fry pan out on the patio or deck to easily make these; but be prepared for hungry neighbors! 




Indian Fry Bread

Ingredients:

3 cups flour

1 Tbl. baking powder

½ tsp. salt

1 – 1 ½ cups warm water

Vegetable or canola oil for frying (lard if you want a more authentic taste)

Directions:

Combine flour, baking powder and salt in a large bowl. Mix well with a large spoon; add warm water and stir until dough begins to form a ball.

On a lightly floured surface, knead the dough. Do not over-work the dough.

After kneading the dough, place in a bowl, then into the refrigerate for 1/2-1 hour.

Take out of fridge and let sit for 10 minutes or so while oil is heating up.

Heat oil to 375 degrees in a frying pan or kettle.

Lightly flour surface and pat and roll out in baseball size pieces of dough.

Either pat out thin or use a rolling pin to flatten out dough.Homemade Fry Bread 1


Cut hole in middle with a knife ¼” thickness (so the dough will fry flat).Homemade Fry Bread 2Place in oil and cook until golden brown and flip over and cook on opposite side until same golden brown.

Dough is done in about 3 minutes, depending on oil temperature and thickness of dough.Homemade Fry Bread 3After fry bread is done, drain on paper toweling.

Top with favorite toppings, such as: chili, cheese, lettuce, tomatoes, onions, taco meat, etc.

*In my experience, this dough did not hold well overnight.  It is best to make it and cook it the same day; though it can rest in refrigerator for a couple of hours, then let it sit out maybe 30 minutes to take the chill off before frying.

To make it a sweet treat: add 1/3 cups granulated sugar into flour mixture, then top with a cinnamon-sugar mixture:) 

OR serve the fry bread with my hearty Mexican Chili, click HERE  for the scrumptious recipe you see in the pictures

OR with my Homemade Honey Butter, the recipe is up next

 

HONEY BUTTER

Ingredients and Directions:

In a small bowl place 1 stick of real butter that is softened to room temperature, not melted.

Whip till light with a mixer.

Slowly pour in ¼ – 1/3 cup of honey depending on your taste.

Whip until light. ServeHomemade Fry Bread 4Carrie’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2013

Recognize a blessing and be a blessing today.

 




Honey Butter on Funnel Cake

Funnel Cake & Honey Butter

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Honey Butter on Funnel Cake

Funnel Cake & Honey Butter

Does funnel cake remind you of the county and state fairs?  It does me and great times together as a family. 

We were always involved in 4-H so we would go to the fairs to see which ribbons my kids were awarded.  I hope you enjoy this version of fair food.  

The honey butter…what needs to be said?  It is great on funnel cake, toast, muffins, on a spoon….



FUNNEL CAKE

Ingredients:

1 1/8 cups flour

¼ cup sugar

1 tsp. baking soda

¾ tsp. baking powder

¼ tsp. salt

1 egg

¾ cup milk (may need 1-2 Tbl additional)

 Vegetable or canola oil for frying

Directions:

In a small bowl combine the dry ingredients.

Add in the egg and milk; beat until smooth

Heat ½- 1 inch oil in an electric fry pan to 375 degrees.Funnel Cake & Honey Butter 1Use a funnel with an opening of approximately ½”.

Cover the bottom opening of the funnel with finger.

Pour about 1/3 cup of the batter into the funnel.

Remove finger from funnel end to release batter into hot oil.

Move funnel in a slow circular motion to form a spiral or other design.

*If the batter is too thick add milk 1 Tbl. at a time; this varies due to type and age of flour and altitude.Funnel Cake & Honey Butter 2Optional: pour batter slowly and in a thin stream to form designs.

Fry till brown, turn to fry so that both sides are a golden brown.Funnel Cake & Honey Butter 3Drain on paper towels and serve with dusted powdered sugar or honey butter.



HONEY BUTTER
Ingredients and Directions:
In a small bowl place 1 stick of real butter that is softened to room temperature, not melted.
Whip till light with a mixer.
Slowly pour in ¼ – 1/3 cup of honey depending on your taste.
Whip until light. Serve.  Keep leftovers in the fridge.Homemade Fry Bread 4Copyright Carrie Groneman, A Mother’s Shadow, 2013
Recognize a blessing and be a blessing today.



Delicious Gourmet Flat Bread so easy to make

Easy Gourmet Flat Bread

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Delicious Gourmet Flat Bread so easy to make

Gourmet Flat Bread

Here is a recipe I created using fresh herbs and prepared crescent dough to make a flavorful and quick bread for an easy accompaniment to salads or soups.

EASY GOURMET FLAT BREAD

 Ingredients:

1 – 8oz. can crescent dinner rolls

2-3 Tbl. fresh basil leaves, julienned or chopped

1 Tbl. fresh rosemary, chopped fine

2-3 Tbl. fresh chives, chopped fine

2 cups (8 oz.) Italian blend cheese
 

Directions:

Preheat oven to 375 degrees.

Coat a 9×13 baking pan well with spray release.

Spread the dough out in the pan and press together with fingers to close perforations and evenly distribute the dough.

On top of the dough evenly sprinkle the Italian cheeses then the fresh herbs.

Bake until the dough is golden brown, about 10-15 minutes.

Serve hot.

 

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Recipe by Carrie Groneman, Copyright Carrie Groneman, A Mother’s Shadow, 2013

Recognize a blessing and be a blessing today.

Brazilian Cheese Bread

Brazilian Cheese Bread "Pao de Queijo"

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Brazilian Cheese Bread

Brazilian Cheese Bread


I have been told that the recipe for Pao de Queijo varies in Brazil for cheese pop-overs, as spaghetti does here; with each region, even each home making it with their own twist.     Adapting a recipe from “Our Best Bites” to create my own version, and we think it is so yummy. Buy the tapioca flour (also called tapioca starch) at a store with the bulk bins, and the cost is pennies. Try this easy little cheese bread delights for a snack, with a salad or soup.



Pao de Queijo (mini-popover rolls)

Ingredients:

 1 large egg

 1/4 cup melted real butter

1/2 cup milk

1 cup tapioca flour (sometimes called tapioca starch).   NO substitutions here!

 1/2 tsp. salt

 1/4 tsp. garlic powder, optional, but boosts the flavor   (you can substitute any herb)

 1/4  cup grated Parmesan cheese *ONLY FRESH, not canned

Optional:  1/4  cup grated medium or sharp cheddar cheese , or any cheese you desire

Directions:

Preheat oven to 400 degrees. 

Spray mini muffin pan with non-stick spray.

(Did you notice my apron that my grand kids made for me?  They all drew on it with sharpie markers and I LOVE it!)Brazilian Cheese Bread In your blender, combine well the egg, milk,  melted butter, tapioca flour, salt and garlic powder, Parmesan cheese and optional cheese if desired.Brazilian Cheese Bread Immediately pour the batter into the mini muffin pan, filling each about 3/4 fullBrazilian Cheese Bread

Dividing the batter between the mini muffin slots.
Brazilian Cheese Bread




Bake 10-14 minutes or until golden and set in the center when touched lightly.

Remove from the oven and cool a few minutes before removing rolls from the pan. 

Brazilian Cheese Bread

Serve warm for best result.

The cheese bread will look like this when it is done. Cheesey!

Brazilian Cheese Bread

Carrie’s recipe adapted from OurBestBites

Copyright Carrie Groneman, A Mother’s Shadow, 2013
Recognize a blessing and be a blessing today.