Ingredients
- Servings: 10
- 1 cup buttermilk
- 2/3 cup cornmeal
- 1 egg, slightly beaten
- 3 tablespoons butter, melted
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- cooking spray
Recipe
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 15 mins
- mix buttermilk, cornmeal, egg, butter, salt, and baking soda in a bowl until just combined.
- heat a griddle or large skillet over medium heat. spray with non-stick cooking spray. drop by heaping tablespoonful the griddle. cook until form on the top, 2 to 3 minutes; flip and brown on the other side, another 2 to 3 minutes.
Ingredients
- Servings: 1
- 1 cup molasses
- 3 tablespoons lard
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 1 cup raisins
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- sweet milk icing:
- 1 1/2 cups brown sugar
- 1/2 cup cream
- 1 tablespoon butter
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 3 hrs 15 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease and flour a 9-inch cake pan.
- in a large bowl, mix together the molasses, lard, salt, and raisins. stir in the boiling water until smooth. sift together the flour, ground ginger and baking soda. stir the flour into the molasses mixture until smooth. pour the batter into the prepared pan,
- bake 1 hour in the preheated oven or until a toothpick inserted into the center comes out clean. cool to room temperature on a wire rack before removing from the pan.
- while the cake is baking, prepare the icing by simmering together the brown sugar and cream in a saucepan over medium heat. heat to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. pour the syrup into a bowl, add the butter, and beat with an electric mixer until the mixture begins to thicken, then set aside and allow to cool.
- once the frosting and cake are both cool, spread the icing on the cake and serve.
Ingredients
- Servings: 1
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed overripe bananas
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 5 mins
Ready Time: 1 hr 20 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
- in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
- bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out a wire rack.
Ingredients
- Servings: 1
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed overripe bananas
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 5 mins
Ready Time: 1 hr 20 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
- in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
- bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out a wire rack.
Ingredients
- Servings: 24
- 2 eggs
- 1 cup all-purpose flour
- 3/4 cup brown sugar replacement (such as splenda® brown sugar blend)
- 3/4 cup olive oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups pureed cooked butternut squash
- 1 cup old-fashioned oats
- 1 tablespoon chopped fresh rosemary
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- preheat oven to 325 degrees f (165 degrees c). prepare 24 muffin cups with cooking spray or line with paper liners.
- beat eggs, flour, brown sugar replacement, olive oil, baking soda, and salt together in a large bowl until smooth. add squash, oats, and rosemary; stir until you have a smooth batter. divide batter between prepared muffin cups.
- bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Ingredients
- Servings: 4
- 1 cup self-rising cornmeal
- 1 egg
- 1 cup buttermilk
- 1 teaspoon butter, or as needed
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- mix self-rising cornmeal, egg, and buttermilk together in a bowl to make a smooth batter.
- melt butter in a large skillet over medium heat; pour about 1/4 cup of batter into the hot butter and cook pancake until browned and appear on the surface, about 5 minutes. flip and cook until set and other side is browned, 2 to 3 minutes more. repeat with remaining batter.
Ingredients
- Servings: 2
- 2 cups quartered strawberries
- 1 tablespoon sugar, or to taste
- 1 1/3 cups whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 bananas, slightly mashed
- 4 eggs
- 3 tablespoons olive oil
- 2 teaspoons vanilla extract
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 375 degrees f (190 degrees c). grease and flour two 5x9-inch bread pans.
- place strawberries in a bowl and sprinkle with 1 tablespoon sugar.
- mix whole wheat flour, all-purpose flour, oats, 2/3 cup sugar, baking powder, and cinnamon together in the bowl of a stand mixer.
- stir bananas, eggs, and oil into strawberry mixture; pour into flour mixture. beat mixture using the stand mixer until batter is just combined. divide batter between the 2 prepared bread pans.
- bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
