Food for Thought – August 12, 2014

Do you like the smell of homemade bread or rolls? I do. The following recipe for rolls is one I’ve had for a long time.

Easy Rolls

2 cups self-rising flour

4 Tbsp. mayonnaise

1 cup milk

1 tsp. sugar

Mix all ingredients in medium mixing bowl. Spoon into 12 lightly greased or paper lined muffin cups. Bake at 425 degrees for 16-18 minutes.

This next recipe I’ve also had longer than I can remember.

Old Timey Cornbread

(Mix and keep on hand for quick-baking bread)

9 cups all-purpose flour

4 Tbsp. baking powder

3 cups yellow cornmeal

4 tsp. salt

3 cups sugar

Mix all together with wire whisk in large bowl. Store in airtight container at room temperature till used. When ready to make bread follow these instructions:

3-3/4 cups cornbread mix

2 eggs, beaten

1-1/2 cups milk

2 Tbsp. margarine, melted

Place mix in bowl. Make well in center for liquid ingredients. Combine eggs and milk and pour into well in mix center. Add melted margarine. Stir until just moistened; do not over mix. Bake in well-greased bread pan for 35-45 minutes or until toothpick inserted in center comes out clean. Enjoy!

This muffin recipe is from Mrs. S.D. Jackson of Johnson City, TN.

Cheddar Bran Muffins

1-1/4 cups buttermilk

1 cup whole bran

1/4 cup shortening

1/3 cup sugar

1 egg

1-1/2 cups all-purpose flour

1-1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. soda

1 cup shredded sharp cheddar cheese

Pour milk over bran in small bowl; let stand till softened. Meanwhile, cream shortening and sugar. Beat in egg. Add flour, baking powder and soda alternately with milk-bran mix. Stir in cheese. Fill greased muffin pans 2/3 full. Bake at 400 degrees for 30 minutes. Serve warm.

Yield: 12 muffins.

Please pray for my husband, Billy, as he has surgery on his 90th birthday, August 14th. Thank you!


Until next time,