Sunday, September 28, 2008
Thursday, September 11, 2008
Honey Butter, below
2 c. QUICK MIX, next recipe
6 Tbsp. cornmeal
2/3 c. sugar
1 c. milk or water
1/4 c. melted butter or margarine
Prepare Honey butter, if desired. Preheat oven to 350*. Butter a 9 in.-square baking pan. Put QUICK MIX, cornmeal, and sugar in a medium bowl and stir to blend. Combine eggs with milk or water in a small bowl. Add all at once to dry ingredients. Blend. Add melted butter or margarine and stir to blend. Fill prepared pan. Bake 35-40 min. until golden brown. Cut into 2 1/2 in. squares. Serve hot with Honey butter.
Variations: Mexican corn bread--add 1 (4oz.) can chopped roasted green chiles and 1/2 c. shredded cheddar cheese. The not-so-picky side of my family like refried beans, cheese, lettuce, salsa, and sour cream on theirs'.)
1 c. butter, softened
1 1/4 c. honey
1 egg yolk
Combine butter, honey and egg yolk in a deep bowl. Beat with electric mixer 10 minutes. Store in refrigerator. Makes about 1 1/2 cups.
Posted by Britta Singer at 8:56 PM
This is from my "Make-a-Mix" book that Mom gave to me a few years ago for my birthday and it has been used frequently. (the book and the recipe). You can make several different things from this recipe, so I'll post some of those as well.
8 1/2 c. All-purpose flour
4 Tbsp. Baking powder
1 Tbsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1 1/2 c. instant nonfat dry milk
or dry buttermilk powder
2 1/4 c. vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups of QUICK MIX.
Posted by Britta Singer at 8:46 PM