Homemade Bread

It is hard to be humble when I have a success like this!

Peach Cobbler

I made this last night. It was yummy hot out of the oven with ice cream. It was yummy cold this morning for breakfast.

Mom got this recipe out of the Dayton Daily News. She also got that yummy potato roll recipe the same place! Good stuff!

1 cup sugar
4 TBS butter
1 egg
1 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt

In a greased 13x9 cake pan, place 3 cups of peeled and sliced peaches. Make batter. Pour batter over peaches and spread until all peaches are covered. Sprinkle 1/2 - 3/4 cups sugar on batter. Pour 1/2 cup water over sugar and batter. Bake at 350*F for one hour.

Oatmeal Blueberry Muffins

My freezer is about 1/3 of the way full of berries and berry juice. Most of which I inherited from a friend that moved. I decided enough was enough so I am trying to use them up (I hate to throw out over $100 worth of stuff). I was pleasantly surprised to find a bag of what I thought was berry juice was actually whole blueberries. I found this recipe on the back of my canister of oatmeal and tried it. They were great! I recommend them cooled. They tasted better that way.

1 1/4 cups unbleached flour
1 cup oatmeal (I used quick oats)
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup veggie oil (I used canola)
1/2 cup water
1 egg
1 cup fresh, frozen or canned blueberries drained

Topping
2 TBS sugar
1/2 tsp. cinnamon

Preheat oven to 400*F. Grease or use paper liners 12 muffin cups. Combine dry ingredients. Sift. Add wet ingredients, stirring until just moistened. Fold in blueberries. Divide evenly among muffin cups. Combine sugar and cinnamon for topping. Sprinkle on the tops of the muffins. Bake 18 to 20 minutes or until toothpick comes out clean.

Whole Wheat Bread

This makes 6 loaves of bread!

10 cups of whole wheat. (5 cups white wheat, 5 cups red wheat)
6 cups warm/hot water
3 TBS yeast
1/2 cup canola oil
1/2 cup honey
2 TBS wheat gluten
2 TBS dough enhancer
1 1/2 TBS salt

Grind wheat into flour. Add water to big mixer with dough hook (like Bosch or large Kitchen Aide). Add 2 cups of flour and mix. Then add yeast, oil, honey, gluten, dough enhancer and salt and mix. Keep adding flour until dough no longer sticks to side of mixer and doesn't stick to your finger if you poke it. (Turn off mixer before poking bread). Be careful not to add too much flour or bread with be hard, but it should take almost all your flour that your ground. Run mixer about 10 minutes to develope gluten strands. Pour onto greased counter and roll into a log. Pinch off 6 equal pieces. Shape into loaves and put in greased bread pans. Put in warm oven (heat to 150*F then turn off heat) and let rise for 20 minutes. Without taking bread out of oven, turn oven on to 350*F and cook for about 27 minutes. To get the perfect bread takes practice, so don't give up if your tops fall or your bread is dense the first couple of tries.

Connie's Famous Cornbread Pudding

This makes a 13x9 pan. If you want to make an 8x8 pan, half the recipe and use 2 eggs.

In a big bowl mix together:

2 melted sticks of butter
2 cans creamed corn
2 cans of regular corn (drained)
16 oz. sour cream
3 eggs
2 boxes of Jiffy Corn Muffin Mix

Pour into your pan and bake at 350*F for 1 hour. This is really great with ham.