Tag Archives: Recipes

Cornbread Bread

Bread – Cornbread                                                                                           TWC


1 cup All-purpose flour

1 cup Yellow corn meal

¼ cup sugar

4 tsp Baking powder

1 tsp Salt


2 Eggs

1 cupMilk

¼ cup Butter (½ stick) melted


Mix together dry ingredients

Add eggs, milk and butter (warm milk and eggs some

to prevent butter from re-hardening)

Beat until just smooth – don’t overbeat

Spoon into eight 2 x 4 greased pans or a single greased 8 x 8 pan


Bake 425 12-15 min. (less for small pans – more for large)



Bread – Carrot Raisin

Bread – Carrot Raisin                                                                                     LHC


1 cup Milk, scalded

2 Tbsp Sugar

1 Tbsp Salt

1 ½ Tbsp Shortening


1 Egg, well beaten


1 Cake compressed Yeast

1 cup lukewarm Water


6 ½ cups sifted enriched Flour

2 cups raw Carrots grated

1 cup Raisins

1 tsp Cinnamon

¼ tsp Allspice

¼ tsp Cloves


Combine milk, sugar, salt, shortening until dissolved – cool to lukewarm

Add egg; blend thoroughly

Soften yeast in lukewarm water.  Add yeast and remaining water to cooled milk mixture

Combine flour, carrots, raisins, spices; add to yeast mixture, blending thoroughly

Knead dough on well-floured board for about 10 minutes

Place dough in greased bowl; cover and allow to rise in a warm place (80 to 85 degrees F)

about 1 ½ hours or until dough will retain impression of a finger

Punch dough down by plunging the fist in the center of dough

Fold over edges of dough;  turn upside down

Cover and allow to rise in a warm place about ½ hour

Remove dough to lightly-floured board and flatten out

Divide into two pieces; mold into two balls

Allow to stand closely covered for 15 min.

Shape into loaves

Place in greased 9 x 4 x 3 loaf pans

Cut dough with scissors crosswise into about 12 slices, cutting each as deeply as possible

Allow loaves to stand in a warm place until dough fills the pan and center is well above top of pan (about

1 ¼ hrs)

Bake at 350 for about 650 min.



Biscuits – Shortcake

Biscuits – Shortcake – for Strawberry Shortcake, etc.                       TWC


2 cups All-purpose flour

¼ cup Sugar

1 Tbsp Baking powder

½ tsp Salt


½ cup (1 stick) Butter softened

1 Egg

½ cup Milk warmed (to prevent hardening of butter)


Mix dry ingredients

Add egg to butter and beat

Add milk to egg and butter and mix

Add wet group to dry group and mix with spoon


Use small rounded Tablespoons of dough to ungreased cookie sheet

Makes 18 – 24 biscuits

Bake at 450 about 7 min.



Biscuits – Baking Powder

Biscuits – Baking Powder                                                                             NCC


2 cups Flour

3 tsp Baking Powder

2 tsp Sugar

¼ tsp Salt

½ cup Shortening

2/3 cup Milk


Makes 8 – 12 biscuits


Bake at 450 for 10-12 min.



Beans – Baked – New England Style

Beans – Baked – New England Style – Slow Cooker                         TWC


1 lb. Dry Beans – Navy [Kroger Mixed Beans – Great Northern & Pinto]

½ lb. Cubed salt pork [or 2 Tbsp Butter & 3 oz. dry bacon bits]

4 tsp Dried chopped onions

½ cup Brown sugar (packed)

½ cup Maple syrup

1 tsp Salt

1 tsp Dry Mustard

1 ½ cup Water


Soften beans per package instructions and add to cooker pot

Add other ingredients, including water

Stir well


Cook 10-12 hours on low, or 4-5 hours on high

Stir occasionally