Sweet Cornbread

I've been trying to come up with a good cornbread recipe since moving here, since we can only find corn flour and not corn meal. All cornbread recipes out there use corn meal! This is an adaptation of an allrecipes.com recipe that uses corn flour instead. And it's pretty good if I do say so myself!

Original recipe credit: allrecipes.com

yield: 15 servings

2 cups corn flour

3/4 cup white flour

3/4 cup whole-wheat flour
2 1/2 cups milk

1 Tbsp baking powder

1 tsp salt

6 Tbsp white sugar

2 eggs

1/2 cup oil

1. In a large bowl combine flours and milk, stirring with a whisk. Let sit for 10 minutes.

2. While flour mixture sits, preheat oven to 400°.

3. Add remaining ingredients to flour mixture, stirring well with a whisk. Pour into a greased 9 x 13 baking dish. Bake at 400° for 35-40 minutes or until a knife inserted in center comes out clean.

Strawberry Bread

Yum. If you have an abundance of over-ripe strawberries, this is a perfect recipe for them. Good warm or cold, as breakfast or as dessert, it's just, simply, yummy.

Original recipe credit: allrecipes.com (heavily adapted from the original)

yield: 2 loaves

4 cups sliced strawberries

3 cups flour

1 1/2 cups sugar

1 1/2 tsp cinnamon

1 tsp baking soda

1 tsp salt

1/2 cup buttermilk

1/4 cup oil

4 eggs

3/4 cup chopped pecans

1. Preheat oven to 350°.

2. Purée 2 cups strawberries in a food processor or blender. Set aside.

3. In a large bowl, combine flour, sugar, cinnamon, baking soda, and salt, stirring well with a whisk. In a small bowl, beat eggs; add buttermilk, oil, and puréed strawberries, stirring well. Add egg mixture to flour mixture, stirring well to combine. Fold in remaining 2 cups strawberries and pecans. Pour into two loaf pans coated with cooking spray.

4. Bake at 350° for 40-50 minutes or until a knife inserted in center comes out clean. Let cool for 10 minutes before removing from pans.

Chocolate Pudding

My mother-in-law brought us a can of evaporated milk on her recent visit, so I made this pudding for the first time. I'll never use instant pudding mix again (as long as I have access to evaporated milk).

Original recipe credit: Cooking Light (I think)

yield: 6 servings

1/2 cup sugar
3 Tbsp cornstarch
3 Tbsp cocoa
1/4 tsp salt
2 1/2 cups 1% milk
1/2 cup evaporated milk
2 oz bittersweet chocolate
1 tsp vanilla

1. Combine first 4 ingredients in a medium saucepan; stir with a whisk. Gradually add evaporated milk and 1% milk, stirring with a whisk. Bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat and simmer 1 minute or until thick. Remove from heat; add chocolate, stirring until melted and mixture is smooth. Stir in vanilla. Pour about 2/3 cup pudding into each of 6 ramekins; cover each serving with plastic wrap. Chill at least 4 hours.

Classic White Bread

I know that white bread isn't the healthiest thing out there, but this bread...oh, it's so, so yummy. Great for sandwiches or just warm with butter....oh, yum. Keep a loaf, freeze a loaf, and give away a loaf.

Original recipe credit: Melissa, maybe? I've had this recipe since college and don't remember exactly where I got it.

yield: 3 loaves

3 cups warm water
3 Tbsp active dry yeast
1 Tbsp salt
1/4 cup vegetable oil
1/2 cup sugar
8 cups flour

1. In large bowl, combine first 5 ingredients with 4 cups flour. Let rise until doubled, about 30-45 minutes. Gradually add remaining 4 cups flour, kneading until smooth. Place dough in a large oiled bowl, turning to coat. Cover with a damp cloth; let rise in a warm place until doubled, about 45 minutes.
2. Punch dough down and let rest a few minutes. Divide dough into 3 equal parts. Shape into loaves and place into greased bread pans. Let rise in a warm place until doubled, about 45 minutes.
3. Preheat oven to 350°.

4. Bake at 350° for 35-45 minutes.

***If you live in Europe, you may need more than 8 cups of flour. I think I used 10-12 cups the last time I made this bread.***

Chocolate Cupcakes

I've had this recipe for a long time, but the original just called for dusted powdered sugar on top. I've been waiting until I remembered to actually write down my own frosting recipe to share, since powdered sugar alone just didn't cut it, in my opinion.

Original cupcake recipe: Cooking Light
Frosting recipe: mine
yield: 12 cupcakes

Cupcakes:
1 cup flour
1/3 cup unsweetened cocoa
1 tsp baking soda
1/8 tsp salt
2/3 cup sugar
1/4 cup butter, softened
2 eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 1/4 oz dark chocolate, finely chopped

Frosting:
2 Tbsp butter, softened
1 1/2-2 cups powdered sugar
1/2 tsp vanilla extract
dash of salt
2 Tbsp milk

1. Preheat oven to 350°.
2. To prepare cupcakes, combine flour, cocoa, baking soda, and salt; stir with a whisk.
3. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs and vanilla, beating well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups. Bake at 350° for 18 minutes or until knife inserted in center comes out clean. Remove from pan; cool completely on a wire rack.
4. To prepare frosting, combine butter and 1 cup of powdered sugar in a medium bowl; beat well with a mixer on medium speed. Add vanilla extract, salt, and 1 tablespoon of milk, mixing well. Gradually mix in remaining powdered sugar and as much of the 1 tablespoon of milk as is necessary until frosting is a good texture for spreading. Top each cupcake with frosting and enjoy!

Granola Bars

Back when I was still nursing Lane, I was always in search of healthy snacks, because I was starving all the time. This is my take on a random granola bar recipe. Feel free to mix up the "add-ons"...different nuts (I used cashews the last time I made them), chocolate chips, all raisins or cranberries, etc. These are really, really good...not too sweet, crunchy, and just all together yummy. Make sure you have the full amount of honey...I was a bit short the last time I made them and they turned out a bit dry (as seen in the above photo).

yield: 20 bars

2 cups oats
1/2 cup white flour
1/2 cup whole-wheat flour
1/2 cup raisins
1/2 cup walnuts, chopped
1/4 cup dried cranberries
1/4 cup wheat bran or wheat germ, or 2 Tbsp of each
1/4 cup flaxseed
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup canola oil
1/2 cup honey
1 egg
2 tsp vanilla

1. Preheat oven to 350°.
2. Line a 9 x 13-inch baking pan with aluminum foil; coat with cooking spray.
3. In a large bowl, mix together oats, flours, and next 8 ingredients (through cinnamon). In a separate small bowl, mix together oil, honey, egg, and vanilla, stirring well with a whisk. Pour oil mixture into oat mixture and mix well. Press into prepared pan.
4. Bake 25-30 minutes at 350° or until bars are golden brown. Cool completely; turn out onto a cutting board and cut into bars.

Buttermilk Quick Bread

This bread is just a little sweet and it's got a spongy texture. It uses things you probably have in your pantry/refrigerator, and is so quick and easy to make. It may be a new staple around here when I want a quick bread to go with dinner!

Original recipe credit: Cooking Light
yield: 1 loaf

2 cups flour
2 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
1/4 cup butter, melted
1 egg

1. Preheat oven to 350°.
2. Combine flour through salt in a large bowl; make a well in the center. Combine buttermilk, butter, and egg in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist.
3. Spread batter into a loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a a knife inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.