This is a quick and easy corn bread recipe.
1 1/2 TBSP vegetable oil
3/4 c flour
3 TBSP sugar
1 TBSP baking powder
1 tsp salt
1 1/4 c cornmeal
1 c buttermilk
2 eggs, lightly beaten
3 TBSP unsalted butter, melted
Preheat oven to 425. Place oil in a cast iron skillet and place in oven.
Combine dry ingredients with a whisk. Add wet, stir to combine.
Add to hot skillet and bake 15 – 18 minutes until a toothpick comes out clean.
This recipe is from Bon Appetit and it is amazing! These sweetish biscuits are addictive! I cut the recipe in half since I was just baking for 4. Glad I did because we would have inhaled all 2 dozen if I had not.
1 1/4 c flour
1/3 c sugar
1 1/4 tsp baking powder
1/2 c butter, chilled, cut into small pieces
1/3 c buttermilk
Preheat oven to 350.
In a food processor, combine dry ingredients and pulse to combine. Add butter and pulse until fine meal forms. Pour in buttermilk and pulse 2 or 3 times until just combined.
Use a 1 TBSP cookie scoop and place dough onto a parchment lined baking sheet. If the dough get too warn pop the sheet into the fridge for 15 minutes.
Bake for 25 – 30 minutes until golden brown.
Makes 12 small biscuits.
This recipe is from F&W the only changes I made are to use butter instead of shortening and a lot less sugar. These are quite amazing!!
1 3/4 c flour
1 tsp salt
1 tsp cinnamon
1/4 tsp baking soda
1 c butter
1/4 c brown sugar or coconut palm sugar
13 oz Nutella
2 c rolled oats
Preheat oven to 375. Line two baking sheets with parchment or silicon mats.
Combine flour, salt, cinnamon and baking soda in a bowl.
In a stand mixer combine butter and sugar and mix until smooth and fluffy. Add eggs one at a time. Add Nutella. Mix in flour in 3 batches on low speed. Add oats.
Scoop 1 TBSP rounds onto baking sheets and bake for 8 – 10 minutes.
Makes about 5 dozen.
This recipe is from Bon Appetite. It results in a buttery flakey skillet bread. I rolled them all out froze 1/2 since it makes about 8 servings.
1 tsp kosher salt
3 c all-purpose flour
6 TBSP unsalted butter, melted, plus more, room temperature, for brushing
Flaky sea salt
In a stand mixer with a bread hook combine salt and 3 c flour. Drizzle in melted butter; mix well. Gradually mix in ¾ c water. Knead until dough is shiny and very soft, about 5 minutes. Wrap in plastic; let rest in a warm spot at least 4 hours.
Divide dough into 8 – 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest 15 minutes.
Working with 1 piece at a time, roll out balls on an unfloured surface with a rolling pin into very thin rounds or ovals about 9” across. (If dough bounces back, cover with plastic and let rest a few minutes.)
Brush tops of rounds with room-temperature butter and sprinkle with sea salt. Roll up each round onto itself to create a long thin rope, then wind each rope around itself to create a tight coil.
Working with 1 coil at a time, roll out on an unfloured surface to 10” rounds no more than ⅛” thick. Stack as you go, separating with sheets of wax paper.
Heat a large cast-iron griddle or skillet over medium-high heat. Working 1 at a time, brush both sides of a dough round with room-temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side. Transfer bread to a wire rack and sprinkle with sea salt.
Okay, I admit it, I have a squash blossom problem. These little fritters are amazing, instead of frying them oil I cooked them on the griddle, which lead to a lighter version. I served with a little sour cream on the side.
20 squash blossoms, chopped
1 c flour
1 tsp baking powder
1/2 tsp salt
1 TBSP basil, chopped
2 tsp thyme
3 TBSP Parmesan
3/4 c milk
Combine all ingredients except blossoms and herbs in a bowl, whisk until well combined. Stir in herbs and squash blossoms.
Heat griddle over medium heat and cook fritters about 3 minutes per side.
I have a squash blossom problem, there I said it. I MUST get to the farmers market early so I can buy at least two bags. These are lightly battered and sautéed in a little oil – amazing!!!
20 squash blossoms, stem and stamen removed
1/2 c milk
1/2 c flour
1 egg, lightly beaten
1/4 c sparkling water
Whisk together milk, flour, egg and sparkling water until smooth.
Heat a large nonstick skillet over high heat. Add enough oil to coat the bottom of the pan.
Dip flowers in batter and cook over high heat until crispy, about 2 minutes. Repeat until done.
Serves 1 – 4. Personally I could eat 40 of these 😉
It’s Thursday night and I have a basket of apricots that need something done with them – what better thing to do than make a quick crisp! Added a little cardamom to keep it interesting.
1 lb apricots, quartered
1 c oats
1/2 coconut palm sugar – or brown sugar
1/3 c flour
1/3 c coconut oil, melted
1/3 c toasted nuts, I used almonds
1 tsp cinnamon
1/2 tsp cardamom
Preheat oven to 350.
Place apricots in a glass pan.
Combine rest of ingredient in a bowl, combine, spread over apricots.
Bake 30 – 40 minutes until bubbly and brown on top.