Dan Blumenfeld

Betty Crocker Cornbread

by Leave a Comment

First time baking with this recipe: 02/01/2015.

Not as sweet and sticky as the Giant Eagle cornbread loaves that the kids love, but quite tasty. We made them in the form of muffins, so that the kids might easily pack them in their lunches.

The muffins stuck a good bit to the paper wrappers…next time, we should try greasing the muffin tray instead, and see if that works better.

Betty Crocker Cornbread
 
Print
Prep time
Cook time
Total time
 
Simple
Author:
Serves: 12 servings
Ingredients
  • Cooking spray to grease pan
  • ¼ cup butter or margarine (1/2 stick)
  • 1 cup milk
  • 1 large egg
  • 1¼ cups yellow, white or blue cornmeal
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
Instructions
  1. Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
  2. In a 1-quart saucepan, heat the butter over low heat until melted.
  3. In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy).
  4. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray. Fill each cup about ¾ full with batter.
  5. Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove muffins from the pan to a cooling rack.Serve warm.
Nutrition Information
Serving size: 1 muffin Calories: 180 Fat: 5g Saturated fat: 3g Unsaturated fat: 2g Trans fat: 0g Carbohydrates: 29g Sugar: 10g Sodium: 260mg Fiber: 0g Protein: 4g Cholesterol: 30mg

 

link

Grandma’s Pizza Dough

by Leave a Comment

Grandma's Pizza Dough
 
Print
Simple pizza dough
Author:
Ingredients
  • 2 pkgs. yeast
  • 2 cups warm water(105)
  • 5-6 cups flour
  • 11/2 tsp salt
  • 4 tbsp olive or veg. oil
Instructions
  1. Soften yeast in warm water
  2. Add 4 cups flour, salt, oil and mix well
  3. Add enough additional flour to make soft dough
  4. Knead until smooth, let rise in greased bowl x 30-45 minutes until doubled in size
  5. Punch down, pat into 2 greased pizza pans
  6. Add desired toppings
  7. Bake at 400 x 20-30 min.

 

Grandma’s Dessert Bread

by Leave a Comment

Grandma's Dessert Bread
 
Print
A family recipe for a braided dessert bread
Author:
Ingredients
  • 1 cup milk, scalded
  • ½ cup sugar
  • ½ cup soft butter
  • 1 tsp. salt
  • 2 beaten eggs
  • 5-6 cups flour
  • 2 pkgs. yeast
  • ½ cup warm(105) water
  • Icing mix: ½ cup 10-x sugar, 3-4 tbsps. milk, ½ tsp vanilla or almond extract
Instructions
  1. Combine mix(sugar, butter, salt, eggs) while scalding milk
  2. Add mix to milk while it is warm
  3. Combine yeast and water and add to milk mix
  4. Add flour to correct consistency(may vary with humidity)
  5. Knead 5-10 minutes until smooth and elastic
  6. Cover and let rise 1 hour until doubled in size
  7. Punch down and divide into four parts
  8. Divide each part into three, roll each third into a snake
  9. Pinch one end of three snakes together, then braid them and pinch opposite ends to hold
  10. Place braids(4) on cookie sheet and let rise 35-40 minutes
  11. Bake at 325 x 30 minutes
  12. Brush with icing while warm