Living 2 Eat |

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Makara Pumpkin-Raisin Spice Loaf

3 eggs
1 1/4 cup sugar
1 cup cooking oil
1 1/2 cups pumpkin purée (fresh or canned)
2 1/4 cups all-purpose flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/4 tsp. salt
2 tsp. Makara Cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 cup raisins
1 1/2 tsp. vanilla

Preheat oven to 375°.

In large bowl, combine eggs, sugar and oil. Stir in pumpkin. Blend well.

Sift together all dry ingredients and add to mixture in bowl. Blend well. Add vanilla and raisins. Blend briefly.

Pour into greased 9″x5″x3″ loaf pan and bake for 50-55 minutes or until loaf is nicely browned and a tester inserted in the center comes out clean. Cool in pan at least 15 minutes; then remove carefully, cool completely and wrap well. Store in cool place until ready to serve.

Makes one loaf.

Note: For an extra touch of flavor, sprinkle top of batter with finely chopped pecans and a liberal sprinkling of Makara Cinnamon just before baking.

Chewy Bran Muffins

2 1/2 cups Bran Flakes cereal
1 1/2 cup milk
1/2 cup oil
2 eggs, beaten
1 (8-oz.) can crushed pineapple in juice
1 1/2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup finely chopped Georgia pecans
1 cup flaked coconut

Combine bran flakes and milk in a large mixing bowl. Set aside to allow bran flakes to soften. When flakes are softened, stir in oil, eggs and pineapple.

Sift flour, baking powder, salt and sugar. Stir into cereal mixture. Add pecans and coconut, mixing well. Spoon mixture into greased and floured (or paper lined) muffin pans.

Bake at 400 degrees for 25 minutes or until golden brown. Remove from pans to cool.

Yield: 24 muffins.

Mrs. Mary Behling
Shady Dale, Georgia

Special thanks to Mrs. Mae L. Brown of Elberton, Georgia for this Southern classic.    If you were raised in the South and attended a church social, you know this dish well!

Crackling “Sausage” Cornbread

1 pound sausage
2 cups self-rising cornmeal
1 cup buttermilk
1 egg

Preheat oven to 400 degrees.

Cook sausage until no longer pink. Drain well.

Combine sausage with remaining ingredients. Spoon into muffin tins.

Bake for 20 to 25 minutes.

Yield: 12 muffins

You can use this same recipe to make Strawberry Bread by omitting pineapple and bananas and using the same amount of crushed strawberries.

Mrs. Emma Spinks
Rockmart, Georgia

Banana Bread

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup vegetable oil
1 (8-oz.) can crushed pineapple, undrained
2 teaspoons vanilla extract
1 cup chopped Georgia pecans
3 eggs, beaten
2 cups mashed bananas

Preheat oven to 325 degrees.

Combine dry ingredients, stir in nuts and set aside. Combine wet ingredients, add to dry ingredients and stir until well combined. Pour into 2 greased and floured loaf pans.

Bake for 1 hour 5 minutes. Cool 10 minutes before turning out of pans.

Blueberry Muffins

with

Streusel Topping

The recipe is an adaptation of Ina Garten’s blueberry coffee cake muffins with a topping added. The muffin part is delicious on its own with a moist and light cake like crumb filled with blueberries. And they aren’t overly sweet, which is a big plus. The streusel topping makes the muffin even better by adding a nice crunchy texture and a bit of sweetness.

Sunday Night Dinner brought us this muffin, click here for the recipe.

A Southern meal is not complete without some type of bread –  buttermilk biscuits, yeast rolls or corn bread. 

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Mountain Corn Bread

1 1/2 cups of cornmeal

1/2 cup of flour

2 teaspoons of baking powder

1 teaspoon of soda

1 teaspoon of salt

1 beaten egg

2 cups of buttermilk

1/4 cup of melted butter

2 tablespoons of sugar

Combine dry ingredients and mix well. Add buttermilk, egg and butter. Stir until moistened but don’t beat. Pour into greased 8” square pan. Bake at 425F for 20 - 25 minutes or until golden brown.

This recipe came to me via the great State of Wisconsin… as you can tell, it proudly boasts their legendary export… cheese!

Four Cheeses Baking Powder Biscuits

Yield: 10 Servings

2 cups flour

1 tbsp baking powder

1/4 tsp salt

1/4 cup butter, chilled

1/4 cup sharp cheddar cheese, shredded

1/4 cup white cheddar, shredded

1/4 cup Monterrey jack cheese, shredded

1/4 cup American cheese, shredded

2/3 cup milk

In a medium bowl, stir together flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.

Stir in cheeses. Add milk, stirring just until moistened. Turn out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.

Pat or lightly roll dough to 1 - 2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter. Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450F oven for 10 - 12 minutes or until bottoms are golden brown. Serve warm.

If you want to have these sticky rolls for breakfast, Mama’s sticky buns recipe can be made the night before and allowed to rise the final time in the refrigerator overnight. Just pop them in the oven in the morning and in 30 minutes, you’ve got breakfast rolls that everyone will love. Mama hopes you enjoy this Sticky Buns Recipe!

Mama

Mama’s Southern Cooking

Mama’s  Sticky Buns

For the dough:

1 cup of water (120-130 degrees F)
1 egg
1 teaspoon lemon juice
3 1/2 teaspoons vegetable oil
1/3 cup of sugar
1 teaspoon salt
3 1/2 cups of bread flour
1 1/2 teaspoons Active Dry Yeast

For the filling:

1/2 cup (1 stick) butter, softened
1/3 cup of sugar
1 tablespoon of cinnamon
1/2 cup of chopped pecans or walnuts

For the topping:

3/4 cup of melted butter
3/4 cup of brown sugar

Here’s what you’ll need to do:

Add all of the ingredients, in order into the bread machine and turn on the dough cycle.

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Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm place until double, about 45- 60 minutes.

On a lightly floured surface, roll dough into 12 x 16 rectangles. Spread with butter.

Combine cinnamon, sugar and nuts. Sprinkle over the dough.

Roll up jelly-roll style starting with the longest side. Cut into 1-inch slices.

Combine the topping mixture. Mix well! Spread into a 13 x 9 baking dish. Place slices on top of mixture.

Cover and let rise in a warm place 30 minutes until dough has doubled or you can cover with plastic wrap and allow to rise overnight in the refrigerator.

Bake at 350F for 35 minutes or until done. Immediately invert onto foil lined cookie sheet.

For more information on this recipe, click here.  “Mama” has a great website that you will enjoy.

Fay’s Famous Mexican Cornbread

1 cup creamed style corn

1 cup grated cheese

1 cup chopped onion

Jalapeno peppers - 4 or 5

1/2 cup milk

1/2 tsp salt

1 1/2 cups self-rising cornmeal

1/2 cup oil (bacon drippings)

Mix all ingredients, adding cornmeal last.   Bake 45 minutes at 350 degrees.  Pan should be approximately 8 x 11 inches.

… from the kitchen of Fay Chandler.   Mrs. Chandler’s husband, Harvel, was a school teacher in Immokalee and taught my mother many years ago.   Mr. & Mrs. Chandler were pillars of our church and committed their lives to education.