Category Archives: Breads

Yeast Bread, Quick Breads, Muffins, Bisquits

Honey Whole Wheat Bread

Honey Whole Wheat Bread

Honey Whole Wheat Bread just out of the oven.

“Give us  this day our daily bread!”*

I like to make bread, better yet, eating a slice of hot homemade bread fresh from the oven. There are so many recipes available for breads of all flavors, it is hard to adapt or change.  However, I am always inspired to try again.

Honey Whole Wheat Bread

This recipe was adapted from The Fannie Farmer Cookbook, 1996, Whole Wheat Bread.  The first recipe made one loaf.  It  was small and did not last long, it was too good to last.  The recipe was for bread pan of 8 1/2 x 4 1/2 x 2 1/2 inches.  All the bread pans I have are 9 x 5 x 3 inches.  Using those pans, I doubled the recipe and got 3 large loaves of bread.

Honey Whole Wheat Bread dough

Honey Whole Wheat Bread dough kneaded and resting.

That is a mixture of 4 cups of whole wheat flour and 7-8 cups of unbleached all-purpose flour. This has the salt, yeast, milk, water, honey and olive oil added and has been kneaded.  Now it is resting 10 minutes after the first kneading.  Then it will be kneaded another 10 minutes.

I can hear the “WHAT?  20 minutes of kneading and then it has to rise two time for hours!”  That is why I am baking bread  since I retired.  I didn’t have time and energy back then either.   So next….

After it has been thoroughly kneaded to smooth and elastic and rolled in a ball, I put it in a large oiled  pan, oil the dough and let it set in a warm spot for 1 hour.  A dish towel is used to cover the dough.

Oiling the dough.

Oiling the dough before first rise.

This is now doubled in size.  You can see gas bubbles near the top of the dough.  The yeast produces gas bubbles  to stretch the gluten in the flour to make the dough rise.  Now to test if ready, take a finger and punch the dough down.  If ready, the dent will stay.  Then you literally “punch it down with your fist.”   (My apologies to those who need gluten free.)

Honey Wheat Bread dough to double in size.

Honey Wheat Bread dough double in size.

Pour the dough out on a floured bread board , cut dough into 3 pieces, make balls of each to shape into 3 loaves of bread. Shaping of loaves is explained in the recipe below.  Put dough in greased bread pans butter top with melted butter if you prefer a soft crust. Set pans in warm place, cover and let rise about 45 minutes.  They will not be doubled in size.

Dough ready to rise into loaves of bread.

Honey Whole Wheat dough ready to rise into loaves.

Put into a preheated 375 F oven.  My oven sometimes get too hot, watch your thermometer closely.  (You do use a thermometer in your oven to check the temperature. Don’t you?)

I bake it for about 45 minutes.  If they brown too much on top, I cover with aluminum foil.  The bread will have pulled away from the sides when done.  After taking the bread out of the pans, tap on the bottom, it should sound hollow.  I like to set the loaves directly on the oven-grate shelf for additional 5-8 minutes.  This gives it a final crisping.  The oven can be turned off at this step.

Baked loaves of Honey Whole Wheat Bread

Baked loaves of Honey Whole Wheat Bread

Our preference is for soft bread crusts.  After the bread has been removed to the racks to cool, I brush melted butter over the tops and sides of the loaves.  While they are cooling, the loaves of bread are covered with a dish towel to cool completely.  Now they are ready for cutting and tasting!

16 slices of Honey whole wheat Bread

One loaf makes 16 slices of Honey Whole Wheat Bread

Unless you can eat your bread within a day, it is best to freeze the excess.   I cut the bread with an electric knife into 16 slices.  I wrap 8 slices, half loaves, in aluminum foil and in a plastic bag or freezer paper and freeze.  When ready for another half loaf, I set  the oven at 350 F, put the loaf in the oven while frozen for 30 minutes.  This makes soft bread and if kept in the foil and plastic bag will last  2 days, if you haven’t eaten it.

Honey Whole Wheat Bread

An all-purpose sweet whole wheat bread for peanut and butter sandwiches, french toast or bread pudding..
Prep Time3 hrs
Cook Time45 mins
Total Time3 hrs 45 mins
Course: Breads
Cuisine: American
Servings: 3 loaves bread, 16 slices per loaf
Author: Julia Ann

Ingredients

  • 1 cup water
  • 2 cups 2% milk
  • 1/2 cup honey
  • 3 teaspoons sea salt
  • 2 tablespoon extra virgin olive oil
  • 1 cup warm water 105 F
  • 3 teaspoons Fleischmann's Instant Dry Yeast
  • 4 cups whole wheat flour
  • 8 cups unbleached all-purpose flour
  • 2 tablespoons melted butter

Instructions

  • Mix water and milk in sauce pan or in microwave to heat to 115 F.
  • Pour into large mixing bowl, add olive oil, honey, sea salt.
  • Let cool to 105 F.
  • Measure the flours: sift together 4 cups of whole wheat and 4 cups of unbleached all-purpose flour.
  • Reserve another 4 cups of the white flour for flouring the bread board and kneading.
  • Heat 1 cup warm water to 102-105 F, add the yeast.
  • Stir to dissolve yeast, it will become foamy and small bubbles on surface of water.
  • Let set 5-8 minutes to allow yeast to proof, become active.
  • Pour yeast into the 105 F seasoned milk/water mixture.
  • Add 4 cups of blended flour, beat thoroughly.
  • Add remaining blended flour, beat together until dough sticks together.
  • Using reserved flour, lightly flour bread board.
  • Pour out the dough, flour hands, knead together until dough handles easily.
  • Let rest for 10 minutes on bread board.
  • Resume kneading for 10 minutes, adding more flour to keep from sticking on board.
  • Knead until smooth and elastic. (Knead by pressing with heel of both hands, turn 1/4 circle, turn down over in half, knead again, continuing same technique.)
  • Oil large bowl, roll dough into a ball, oil the dough with a brush.
  • Cover bowl, place in warm, 75-85 F place to rise until double in bulk, about 1 hour. Do not disturb during rise time.
  • Grease 3 9 x 5 1/2 x 3 inch pans.
  • When finger is pressed into dough leaving an indention, it is ready to be punch down with fists allowing the gases escape.
  • Pour on lightly floured board, cut into 3 equal parts. Roll each into a ball, let rest.
  • Roll each ball into a 9 x 12 rectangle, starting at the 9 inch end, roll up, pinch the ends on seam together, putting the seam on the bottom. Put into the greased loaf pans, ends touching the pans.
  • Lightly grease tops of the bread for a soft crust.
  • Cover the pans and set in warm place to rise for 45 minutes.
  • Preheat oven to 375 F.
  • At the end of second rise, put into oven to bake about 45 minutes. Put foil over top of bread if browning too quickly.
  • Bread is done when removed it will sound hollow when tapped on the bottom.

Notes

Adapted from Cunningham, Marion. The Fannie Farmer Cookbook, 1996, p 516. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes  for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office. nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

I admit this is a long day of bread making, particularly if you have never tried your own bread.  BUT it is sooooooo,  worth it.   Enjoy.  Finished last loaf, time to make another 3 loaves.  Tomorrow!

* Matthew 6:11.

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Sour Cream Bundt Coffee Cake

Start your morning with Sour Cream Bundt Coffee Cake.

Sour Cream Coffee Cake

Sour Cream Coffee Cake with Strudel filling

Your family will love you when they get up  on a holiday morning to the wonderful smell of homemade  Sour Cream Bundt Coffee Cake.  This moist and rich cake has a strudel of brown sugar, cinnamon crumb mixed in the middle.  The cake has golden raisins mixed into the cake batter giving an extra sweetness.

Glazed Sour Cream Bundt Coffee Cake

Glazed Sour Cream Bundt Coffee Cake

Print Recipe
5 from 1 vote

Sour Cream Bundt Coffee Cake

A sweet and moist coffee cake for breakfast or brunch. Cinnamon strudel filling and golden raisins add flavor and sweetness.
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Course: Breakfast - Brunch
Cuisine: American
Servings: 12 serving
Author: Julia Ann

Ingredients

  • CAKE
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 8 ounces of unsalted butter at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • 1/3 cup golden raisins
  • STRUDEL
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 10 teaspoons brown sugar
  • 1 teaspoon cinnamon
  • GLAZE
  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions

  • Preheat oven 350 F
  • Bundt Pan: butter, dust pan with 2 teaspoons flour and sugar, tap out excess.
  • In large mixing bowl, cream the sugar and butter together until light and creamy.
  • In another bowl blend the flour, baking powder, baking soda and salt, sift together.
  • Add 1/2 cup of flour mixture to the butter and sugar.
  • Blend at low speed.
  • Beat in 1 egg at time.
  • Alternate the addition of flour with the other 2 eggs.
  • Add the remaining flour mixture, sour cream and vanilla, beat until evenly mixed.
  • Fold in the 1/3 cups of raisins with a spatula.
  • ----------
  • Mix strudel ingredients:
  • Blend with a fork until crumbly mixture.
  • ----------
  • Pour 1/2 the cake into the prepared pan.
  • Spread the strudel over the cake batter.
  • Add the remaining cake batter over the strudel.
  • Bake 55 minutes, or until cake tester comes out clean.
  • Let the cake cool for 5 to 10 minutes, and remove to pan.
  • When the cake has cooled, drizzle glaze over the cake.

Notes

This can also be made in 9 x 13 pan or in an 9 inch springform pan. The strudel becomes the streusel by putting the crumb mixture on top of the cake before baking. This coffee cake can be made a week ahead; wrap well and freeze. Defrost it overnight in the wrapping. -------------------------------------- Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.“ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Many coffee cakes are made with a yeast batter.  The Sour Cream Bundt Coffee Cake uses baking powder and baking soda as the leavening agents.  It is an easy and quick ‘from scratch’ cake to make.  What is even better, the  coffee cake can be make a week ahead, wrap well and freeze.  Defrost in the wrapping overnight and warm for breakfast.

I have been leafing through my older cookbooks for old recipes I have used.  The Sour Cream Coffee Cake was first published in The Best of Food & Wine 1990 as an exclusive gift edition.  I made moderate adaptions by making a strudel instead of adding walnuts and chocolate. 

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Other interesting Coffee Cakes:

Simply Recipes:  Apple Coffee Cake

All Things Home Related:  Peach Preserves Bundt Cake

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Cauliflower Vegetable Pizza

Cauliflower becomes an “in” vegetable.Cauliflower Pizza_852

It is interesting to see how vegetables that have gone unnoticed are now the trend.  Kale and collard greens are two that come to mind.  Cauliflower is another vegetable now seen with mashed potatoes, or mashed as a side dish, roasting  and stir-frying are  additional ways of cooking cauliflower. New recipes and preparations teaches us how versatile cauliflower can be.  Vegan and vegetarian diets have made a big difference in the way we eat and choose foods.  Also having world-wide food communities expands  the traditional thinking.

Friday Nights:  Pizza Night!

Vegeie Pizza_280Friday night has long been a pizza night at our house.  Traditionally it was ground beef or ground turkey, cheeses, mushrooms and onions. You know the pizza!  I began trying different vegetables which was usually zucchini, tomatoes, black olives, mushrooms and onions.  Recently I decided to try cauliflower, of course I added cheeses, mushrooms and onion and other stables of a pizza. I get limited in my own adventurousness.

 

I had  a small bag of semolina flour in the freezer I had gotten for pasta.  I thought it was time to be using it up.  I used semolina flour and all-purpose flour for the crust.  I was not impressed with this crust.  It was thinner and crispier than my wheat and all-purpose flour dough.  The pizza dough recipe I usually use makes a thicker bread-like crust. I have given the recipe for my regular Pizza Dough.

 

Cauliflower Vegetable Pizza

By the time  I was done dressing up the Cauliflower Vegetable Pizza you could not see the cauliflower.

Baked Cauliflower Vegetable Pizza

Baked Cauliflower Vegetable Pizza                                                                                                                                                     

Cauliflower Vegetable Pizza

Versatile cauliflower is used as the base for a pizza. Serve it as an appetizer, snack or start a Pizza night.
Prep Time45 mins
Cook Time18 mins
Total Time1 hr 3 mins
Course: Pizza
Cuisine: American
Servings: 8 slices
Author: Julia Ann

Ingredients

  • PIZZA DOUGH
  • 2 1/4 teaspoons dry yeast room temperature
  • 1 cup of water at 105-113F
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • 3 cups all-purpose flour or 2 cups all-purpose flour and 1 cup whole wheat flour
  • Extra flour for rolling out the crust.
  • FILLING
  • 1 cup mozzarella cheese shredded
  • 1/2 cup tomato sauce
  • 1-2 cups cauliflower 1/4 inch slices and small florets.
  • 1 red pepper 1/4 inch slices or rings
  • 1/4 cup onion diced
  • 1 garlic clove minced
  • 1 cup crimini mushrooms sliced
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup Pecorino-Romano cheese
  • Chopped parsley
  • Red pepper flakes

Instructions

  • PIZZA DOUGH
  • Put water in a large bowl.
  • Sprinkle with the yeast.
  • Add the honey and olive oil, stir and let set until the mixture becomes foamy on top.
  • Add the flour and stir until thick dough and sticky.
  • Pour our on a floured bread board and knead until smooth and elastic.
  • Roll into a ball, put the dough into a greased bowl and let set for 30-45 minutes, until double.
  • Roll out into a pizza pan.
  • Preheat oven to 425 F.
  • FILLING:
  • Spread tomato sauce over the pizza dough.
  • Sprinkle the 1 cup of mozzarella cheese evenly over sauce.
  • Lay the cauliflower slices and florets evenly on top of the cheese.
  • Spread with the onion and garlic.
  • Spread the mushroom slices evenly on top.
  • Add the cheeses.
  • Add chopped parsley and red pepper flakes to taste

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.

CAULIFLOWER BENEFITS

1 cup of cauliflower has 29 calories.
Cauliflower is high in Vitamin C
Vitamin K provides anti-inflammatory benefits.
Inhibits tumor growth
Boosts the immune system.
The fiber content  provides digestive system support.

CHOOSING THE BEST CAULIFLOWER AND PREPARATION

Select creamy white, clean and solid clusters of florets.
Leaves protect the head of cauliflower and will be fresher.
Size is not related to the quality, choose what you need.
Store in the refrigerator in a paper or plastic bag, it will be good up to a week.
Store the head of cauliflower stem down to prevent moisture forming in the floret clusters.
The florets are most often eaten, the stem and leaves are edible too, or add to soup stock.
Sauteing in water, vegetable or chicken broth is healthiest way of cooking.

YOU MIGHT LIKE……

eating well.com – Healthy Cauliflower Recipes and Cooking Tips

Food – Cauliflower Recipes

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes  your cooking experience. ©2007-2018 Netta Belle’s Choice®  The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .  All rights reserved.

Pumpkin Bread

Pumpkin Bread

Pumpkin Bread

The air is cooler, the leaves have that rustling sound and it is quieter. The fields of green are no of longer green corn stalks or green soybeans.  The horizon is a golden and amber of fall.  Soon we will remember what  James Whitcomb Riley wrote, “The frost is on the punkin”.

Indiana Pumpkin Patch

 Pumpkin becomes the vegetable in the dessert buffet. It is delicious with a cream cheese spread.  I selected my  reliable Pumpkin Bread recipe that was received in a elementary school bazaar.  It had to be goo.

Pumpkin Bread

Pumpkin Bread

Another favorite pumpkin dessert is Libby’s Pumpkin Roll recipe..  It is easy to make this extra special dessert with the canned pumpkin with the cream cheese filling. 

 I still prefer to buy my pumpkin in a can. Children or grandchildren are not available to enjoy the fun of jack-0-lanterns.  Remember when Halloween was a one day event.  Now it is as festive with decorations and tree lights like Christmas. 

Pumpkins and Mums

Pumpkins and Mums

Another favorite dessert in the Midwest is persimmon cake,  bread, pudding, cookies and some places have persimmon ice cream!  Our family favorite, American Persimmon Cake uses the small Midwest persimmons.

Enjoy a slice of fall:  Pumpkin Bread

Pumpkin Bread

A moist dessert bread to enjoy with your coffee or tea. Share the recipe and a loaf at the next church or school bazaar.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Bread
Cuisine: American
Servings: 2 loaves
Author: Julia Ann

Ingredients

  • 3 cups sugar
  • 3 1/2 cups flour
  • 1 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 3 teaspoon nutmeg
  • 3 teaspoons cinnamon
  • 4 eggs beaten
  • 1 cup cooking oil
  • 2/3 cup water
  • 2 cups canned pumpkin

Instructions

  • Preheat oven to 350 F.
  • Grease and flour 2- 9 x 5 loaf pans, or put greased parchment paper on the bottom.
  • In a large mixing bowl, sift together all the dry ingredients.
  • Add the eggs, oil, water and pumpkin.
  • Mix until very smooth.
  • Pour into the prepared loaf pans.
  • Bake at 350 F for 1 hour.

Notes

While bread is still very warm, wrap in plastic wrap and let cook completely. Bread tastes better after setting at room temperature 24 hours. This freezes well....Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.

 

This makes 2  large loaves of Pumpkin Bread,  it can easily be frozen, or given away in a bazaar.

Loaves of Pumpkin Bread

Loaves of Pumpkin Bread

I received a pumpkin recipe that is making me to ‘think outside of the box’ of desserts.  jenreviews sent a tantalizing recipe for using pumpkin as a spaghetti sauce.         

Fresh Sage Whole Wheat Sage Spaghetti with Creamy Pumpkin … www.igotthatfire.com/freshsage-whole-wheatsageFresh Sage Whole Wheat Sage Spaghetti with Creamy Pumpkin Sauce and Crispy Presunto Source: ( Jen Reviews ) The go-to food in my home, like many others I assume, is a plateful of spaghetti.

Once Upon a Chef– Pumpkin Bread

Simply Recipes — Old Fashioned Pumpkin Pie

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Netta Belle's Choice cookbookinabox
bring you great recipesfor your cooking experience. 2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.  All rights reserved.

Stone Ground Cornbread

Corn Bread

Corn Bread

 A grist mill grinds grain into flour, corn into cornmeal.

The corn kernels were ground between two large stones operated by water wheel to turn the stones. The corn is coarser than the corn from grocery store brands.  The taste is the same, delicious, and added a new dimension to the phrase of “cooking from scratch.”  Stone Ground Cornbread is very good with the Meatless Navy Bean Soup.

Stone Ground Cornmeal

Bridgeton Mill Stone Ground Cornmeal

Karen Jean of Bridgeton Mill has a recipe for Cornbread from Scratch on the package which I did use though not completely.  I like to bake with honey instead of sugar.  I am also learning how to bake/cook with coconut oil. Neither change the consistency nor flavor of the cornbread.  Honey and coconut oil were substituted for the brown sugar and cooking oil recommended in the Stone Mill Cornbread.

Bridgeton Mill in Parke County, Indiana

Bridgeton Mill in Parke County, Indiana

Bridgeton Mill, Bridgeton, Indiana in Parke County, Indiana

This is a brochure from Bridgeton Mill, it looks just like that. This mill was built in 1823, rebuilt in 1870.  Michael and Karen purchased it in 1995, and essentially have rebuilt it to its original use.  They even had to restore the dam.  They rebuilt the dam to restore the water power. To quote from the  brochure, “falling water spins the wheel for power.”  You just have to see it to appreciate it. 

Cornmeals are only a  small part of their products.  There are grits, some made from purple corn, flours, pancake mixes cornbread mixes and fish batter.  There are many USA food products of jelly, jams, honeys, and locally made ice cream.  I have only mentioned a very small list of interesting items.  Plan a visit to Bridgeton Mill when you are in Indiana.  Tell them cookbookinabox® and Julia Ann sent you.

Parke County, Indiana has a Covered Bridge Festival, highlighting tours of 31 covered bridges in the area.  The second weekend in October and for 10 days, the town of Rockville, Indiana and surrounding area is one big festival of foods, arts, crafts and antiques. 

Stone Ground Cornbread to enjoy.

Stone Ground Cornbread

Stone Ground Cornbread is a delicious home baked cornbread to accompany soups, casseroles and left overs for breakfast feasts.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Bread
Cuisine: American
Servings: 8 servings
Author: Julia Ann

Ingredients

  • 1 1/4 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 cup milk
  • 1 egg
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons honey
  • 2 tablespoon coconut oil

Instructions

  • Preheat oven 425 F.
  • Mix the flour, salt and baking powder together.
  • Add the milk, egg, honey and coconut oil.
  • Pour into a hot greased cast iron skillet.
  • (Or pour into a greased 8 x 8 baking pan.
  • Bake 25-30 minutes or until golden brown.

Notes

This recipe was adapted from Karen Jean's of Bridgeton Mill recipe...................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery. cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.

 

Meatless navy Bean Soup

Meatless Navy Bean Soup and Corn Bread

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.