The Cornbread

Slightly adapted from Mel's Kitchen Cafe. I've been looking for a good cornbread recipe for awhile now and have tried several that are just so-so, but when I found this one and tweeked it ever so slightly, I found my go to recipe! It really is just so good, and goes with any meal.....and is pretty quick too!

½ cup cornmeal
1 ½ cup flour
1/3 cup sugar

1/3 cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Mix dry ingredients together, make a well in the middle and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Soft Wrap Bread

Soft Wrap Bread
from King Arthur Flour

can be made with wheat flour as well. I like to make several batches at once and then use for other wrap type sandwiches or easy pizza crusts!

*Makes about 8-9 breads

3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*

Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. It may look like the flour/salt/oil/yeast mixture will never absorb into the boiling water/flour mixture. It will, I promise, but you may need to take it out of your electric mixer, if using one, and knead the flour in by hand or add it very gradually into your electric mixer.

Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don’t be worried – just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).

Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn’t dry out), until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

*This recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It’ll be somewhat “slippery” at first, but will knead in and eventually become smooth.

14 Grain Whole Wheat Bread

So this is from one of friends in the ward (actually it's her mom's recipe), and it is really really good! Thx Camille!

9-11 cups whole wheat flour (hard white wheat)
6 cups warm water
2 cups nine grain cereal
1 cup sunflower seeds
1/3 cups sesame seeds
1/3 cups amaranth
1/3 cup millet
1/3 cup flax seed (must be ground)
2/3 cups canola oil
2/3 cups honey
½ cup wheat gluten
3 tablespoons dough enhancer
3 tablespoons yeast
2 tablespoons real salt

Grind 7 cups of whole wheat flour (hard white wheat).

In a blender grind the flax seed (it must be ground to use properly).

In your mixed combine 6 cups warm water and your grains (highlighted in yellow) plus 4 cups of ground
whole wheat. Let set for 10 minutes. Your mixture will begin to sponge.

Add 2/3 cups oil and 2/3 cups honey to your mixed. Your dough should start to bubble. Add ½ cups
gluten. Mix. Add 3 tablespoons dough enhancer and 3 tablespoons yeast (never add yeast and salt to
bread dough at the same time). Mix well.

Start adding flour ½ cup at a time until your dough is cleaned off the sides of your mixer (you might not
use all 7 cups – it depends on the weather, altitude, moisture, etc...). Add 2 tablespoons real salt at the
very end.

Knead in your mixer on low for 12 minutes (or medium for 8 minutes). Take the dough out of the mixer
and form into 5 large loaves- or 6 smaller loaves. Never add MORE flour to your dough – use oil on your
hands and counter top so that the dough does not stick. Let rise until double in size – time depends on
the temperature and altitude, about 30 minutes. Bake 350 degrees 35-40 minutes. DO NOT preheat
your oven. Put your loaves into the oven when you turn the oven on.

You can buy all the grains (highlighted in yellow) prepackaged at the Bosh store for $3 in Salt Lake /Orem.
If using a kitchen aid you will need to cut this recipe in half.

Sugar-Top Coffee Cake

This is a favorite of mine. It reminds me of special occasions at our house growing up! Super yummy

1 egg
3/4 cup sugar
1 Tbsp. melted butter
1 cup sour cream
1 tsp. vanilla
1 1/2 cup sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt

Beat egg until frothym add sugar and butter. Cream until light and fulffy. Add sour cream and vanilla. Bleand well. Sift dry ing. and mix. Pour into 8X10 pan. Sprinkle on topping.

Topping:
1/2 cup brown sugar
2 tbsp. flour
1/2 tsp cinnamon
2 Tbsp. softened butter

Mix until crumbly and sprinkle on top.
Bake at 375 for 25-30 mins. or until it looks done. Serve warm

Grandma Hicks Roll Recipe

Dissolve 2 Tbsp. yeast in 1/4 cup warm water. Set aside.

Beat 3 eggs and add:
1/2 cup sugar
1/2 cup soften butter
1 cup warm water
2 1/2 cups flour
2 scant tsps. salt

Mix until smooth then add yeast. Add more flour (about 2 cups). Should be a sticky dough. Butter a big bowl and put in dough. Let rise until double. Punch down. Butter foil and put on top. Refridgerate overnight then punch down again. roll out in morning (about 3 hrs from time needed) Then cut out with a large mouth glass jar. Dip half in butter and fold into 1/2 moons and press together. Rise until double. Bake at 400 for 10-12 minutes.

These are always very good.....but do take some preparation!

Classic Bran Muffins

This is a very yummy recipe!!!


INGREDIENTS:

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil (I used 1/3 c. pumpkin to make healthier....so good!)
1 egg
2/3 cup brown sugar
1 Tbsp. Molasses (optional - I added it)
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins

DIRECTIONS
Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.

Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar, molasses and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
( I also squeezed a tiny bit of honey on the tops before baking, it was really good because these aren't super sweet! It kind of tastes like a Mimi's muffin...kinda)
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy! Makes 12

Rhodes Orange Rolls

This is a made up recipe by myself but it turned out really good. You really need to try this recipe because no one would ever know you used Rhodes rolls.

Ingredients:
12 Rhodes Rolls
1/2 orange rind, grated
1/2 cup sugar
1/2 cup butter, melted

Frosting:
1/2 cup Butter
1 tsp. Vanilla
1/2 orange rind, grated
Juice from one orange
2 cups powdered sugar

Directions:
Thaw roll dough until balls are still cold but not frozen, about an hour. (I put mine in my warming drawer and it only took 30 minutes.) Roll dough out into about a 9" strip and tie into a loose knot. Dip roll into melted butter and then in sugar/orange rind mixture. Place rolls in glass 9"X13" greased pan and cover with greased plastic wrap. Let rise until double in size, about an hour. Bake at 350 for 15-20 minutes. Frost when almost cooled.

Wheat Bread

This recipe is a favorite of one of my friends in my ward. It is delicious and easy to do and is quick for homemade bread. It was designed for the Bosch Mixer but I am sure could be used with any mixer or by hand if needed.

Turn oven on to 250 degrees. Put five cups of hot water in Bosch mixing bowl. Add 4 cups whole wheat flour. Mix well. Add 2 Tbs. yeast. (Use Fleshmann's yeast for bread mixers or SAF Instant yeast) Let stand with lid on for 2-3 minutes so yeast can dissolve. Add 2/3 cup of canola oil, 2/3 cup of honey, 1/2 C. vital wheat gluten and 2 Tbs. salt. (can also add 2/3 C. powdered milk if you want to use your powdered milk food storage) Mix briefly. Add enough wheat flour until dough leaves the sides of the bowl and isn't sticky to the touch. Mix on high for 3 minutes.

*****TURN OVEN OFF*****

Turn dough onto counter and divide into 4 equal parts. Form into loaves and place in loaf pans that have been generously sprayed with cooking spray. Place loaves in warm oven to rise for 25 minutes. Leave loaves in the oven and Turn oven on to 375 degrees and bake for 23-25 minutes. Remove loaves and take out of the pans immediately. Place on cooling rack and coat top of each loaf with butter, pat off excess butter with a paper towel. ENJOY!!!

Mimi's Recipes

My favorite thing to order at Mimi's is the French Onion Soup with a Buttermilk Spice Muffin. And guess what? Mimi's has both of the recipes on their website. I have made both a couple times now and they taste like the real thing. I know Candace you wanted these recipes so I thought it would be easiet to post them!

Buttermilk Spice Muffins

Muffin Batter:
1 cup sugar
1/2 cup butter or margarine
3 eggs
2 1/2 cups flour
2 teaspsoons baking soda
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup + 1 tablespoon buttermilk

Nut Topping:
1/2 cup Sugar ( I use organic because it's larger crystals)
1 cup walnuts, finely chopped ( I only use 1/2 cup)
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Grease the baking tins with butter or margarine
Method
Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.Make the nut toppping: Mix all ingredients together in a small bowl.

Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin. Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.Recipe yields 12 standard-size muffins, or six Mimis size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.


French Market Onion Soup(Serves 6-8)

2 tablespoons butter
2 lb yellow onions, halved and sliced 1/2" wide ( I would cut them smaller)
2 quarts homemade beef stock or 4 cans (14 oz) beef broth
1 can beef consommé (undiluted)
1/4 cup freshly ground Romano cheese
salt & freshly ground black pepper, to taste

Method
Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste.To serve French Market Onion Soup "Au Gratin," pour into ovenproof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.