This was last year’s Thanksgiving bread and it was perfect! After years of homemade bread and rolls at Thanksgiving our baker was invited to another celebration, and forgot to at least provide us with some great baked goods. Haha.
Enjoy this recipe together with pictures. Give it a try. And you’ll see what we missed this year.
Perfect bread for soup! This deliciously dense flavorful bread has just the texture I love for a soup accompaniment. You can adjust the recipe to provide more or less cornmeal crunch. It’s up to you. So versatile. I love spooning beans or soup right over a slice. But I love it with butter too. If you want the true rustic crust spray the top of the loaf lightly with water just before baking … and the sides of the oven too every 15 minutes during baking. My recipe will truly become your own.
The prep time is minimal and the 2 rises are fast. Bakes in approximately 45-50 minutes. Allow 2-2 1/2 hours for the complete process. It’s worth it!
This is the best Pumpkin Bread! Topped with a deliciously rich Coconut Pecan Frosting. Slather the bread with this topping or go it alone. I’m telling you … You won’t be disappointed! I’m just on this pumpkin thing … trying to bring about Fall for some cooler weather.
Both of these recipes, bread and frosting, I’ve had for years for good reason.
Enjoy!
Packed? Yes! Heavy? No! A whole wheat take on Banana Bread. (See my earlier recipe, Hint of Orange Banana Nut Bread, a different approach but equally delicious.) Many old healthy recipes are beginning to fall away with the new thoughts about gluten. I’m still hanging onto this one until a little more data is in. This bread is a great breakfast bread. I just don’t get hungry right after eating. Or experience that crash! No extensive ingredient list and most ingredients are already in your pantry. Yes, this will remain in my recipe box. Hope you enjoy it too!
Just a fun thing to do! My daughter loves fresh flowers, me too, and while I baked this bread she put together flower arrangements to place around the home.
I used my Banana Bread Recipe but you can use just about any quick bread recipe to make this Bread with a Heart. It was so much fun and what smiles it brought when sliced … And eaten, of course. For the heart I made my Peanut Butter Cake and added a little chopped chocolate. You can use pound cake, make a single layer cake of your choosing, or use cake without frosting or filling from your favorite bakery.
Isn’t this beautiful? This is my oldest son’s bread baking. I think I mentioned before … He is the perfect bread maker in the family. There is good reason … He is meticulous, doesn’t mind tedious and is detailed to a fault. That sounds like my accountant! Yep, he’s a CPA too. You can even see all these traits at work when visiting his kitchen here. Will has been making challah for our holidays for years. He is always searching for new recipes. How in the world do you improve on perfection! When he arrived yesterday with these in hand everyone pulled out their iPhone to get a shot. Seriously! We must give credit for the recipe to Karen Mordechai. She has a lovely new book, Sunday Suppers: Recipes + Gatherings. Will used her Challah recipe, changing the ingredients a bit but keeping the recipe instructions pretty much the same. Her recipe has become a quick favorite and definitely gives challah an amazing new look. Continue reading
My children never understood just how lean those years were. A single mom making ends meet … And the most economical meal I made (and actually loved) was this one.
These recipes have few ingredients and are simple with little preparation time. I still love this meal not only because of the memories it evokes … It just tastes good!
When I say country I’m speaking about the hills of Arkansas where Granny and Grampa had a farm with just the right amount of livestock to keep the plates full. Granny wasn’t particularly a good cook but she could can and pickle like no one else.
These recipes were hers with this exception … Her cornbread had only five ingredients; cornmeal, buttermilk, eggs, baking soda and salt. The cornbread I taste in restaurants today is more of a cake texture and very sweet. With this in mind I put together a recipe I felt would give the texture of my granny’s without being too gritty and added just a bit of sugar. Bacon was a big thing in those hills … So, there is bacon in all of this. Yikes! But don’t fear … I’ve precooked the bacon and only 2 teaspoons of bacon grease are used in the beans.
-BARBECUED LINGUICA “HOT DOGS” WITH HOMEMADE BUNS
-PORTUGUESE WHITE BEANS (BAKED BEANS)
-CLASSIC BEST FOODS POTATO SALAD – MY VERSION
These Portuguese Rolls are the perfect bun for my linguica hot dogs. The ease and success of this recipe will have you and your family smiling.
Another Perry Family Recipe, Portuguese White Baked Beans. About 10 minutes to prep and some hours in the oven and you will see why our family is still talking about this recipe 50 years later. Thank you Margaret. Enjoy, Danny and Leonard!
The secret of good bread making beyond the ingredients … Don’t be afraid to use a little muscle in the kneading. No one made bread better than my grandmother. She often made 20 loaves at a time. That’s some kneading, or more correctly a lot of muscle. Yep, her arms were strong, and she had well formed deltoids before it was in vogue.
This morning I enjoyed a generous slice of this bread with coffee my grandmother’s way, cream and sugar. Yep, she was from the East Coast!
Just Perfect!
This recipe requires no condiments to enhance the flavor. Eat it hot from the oven. You’ll see. It’s amazing!
Why wait for holidays. Enjoy this any day.
Is cornbread a personal thing? There are so many cornbread recipes … very good ones. Many have a similar sweet cake like texture and taste. But I long for the recipe my mother made … Crunchy crust with just a little bit of gritty texture. Not a bad gritty but something like the gritty bottom layer of the best handmade pizza crusts. The texture of cornbread means everything. Try this recipe and see if you don’t agree.