My Mama's Cornbread

My Mama's Cornbread as told by Cassie

"2 boxes Jiffy mix, 1 can creamed corn, 1/4 c. sugar.
Just those ingredients and 2 eggs, don't add oil or anything that the box says.  It makes a pretty big batch, if it's just my little family I halve the recipe. Original recipe says to bake at 425 for 20 minutes, but I always found it to be undercooked at that point. After much experimentation I baked it at 420 for 20 minutes, then covered the dish (lid or tin foil) and baked another 10 minuets. I then turned the oven off and left in the oven until time to eat. Whatever it takes, as long as a toothpick in the middle comes out clean."

Bob's Garlic Bread

Bob's Garlic Bread

Butter, garlic, a little onion, little oregano. Melt the butter on low heat with all the ingredients (be careful not to brown the garlic).
Spread it on a baguette or French loaf & either bake on an upper rack in the oven or broil for 2-3 mins.

Biskits

A biscuit recipe from my friend.

"Anyway, you will love this biscuit recipe - it is so easy and fast!  I'll type up the directions from the recipe - but then I'll tell you how I do it (it's easier and I don't own a food processor).

Buttermilk Biscuits

1 cup all-purpose flour, plus extra for the counter

1 cup cake flour

2 tsp. baking powder

1 tsp. sugar

1/2 tsp. baking soda

1/2 tsp. salt

8 TB. unsalted butter, cut into 1/4 inch cubes and chilled

3/4 cup cold buttermilk

1. Adjust oven rack to the middle position and heat the oven to 450 degrees.  Pulse the flours, baking powder, sugar, baking soda and salt together in a food processor to combine.  Scatter the butter evenly over the top and pulse to combine, about 12 pulses.

2. Transfer the mixture to a large bowl.  Stir in the buttermilk with a rubber spatula until the mixture forms a soft, slightly sticky ball.

3. Turn the dough out onto a lightly floured counter and quickly form into a rough ball.  Do not overmix.  Use a sharp knife to divide the dough into 12 even pieces.  Quickly and gently shape each piece into a rough ball and place on an ungreased baking sheet.  (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hrs.)  Bake until the biscuit tops are light brown, 10 - 12 minutes.

And my version is - I mix all the dry ingredients together.  Then I melt the butter in the microwave.  I add the buttermilk to the melted butter and mix it together.  It will curdle.  I pour the wet mixture into the dry ingredients and mix together.  Then I use a measuring cup that is the size I want the biscuits to be.  I grease and flour the measuring cup and put the dough into the measuring cup to shape it.  Then just put it on the baking sheet.  I usually get 6 or 8 biscuits depending on how big I make them.  And another note - I have done it using all-purpose flour instead of cake flour (when I don't have cake flour) and I have also used regular milk (when I don't have buttermilk).  And they turn out fine.

I hope that all made sense.

Enjoy!"