#3517 - Onion Fritters

(by Shirley McNevich)

3/4 cup flour
1 TBSP white sugar
1 TBSP cornmeal
2 tsp. baking powder
1 tsp. salt
3/4 cup milk
2 1/2 cups chopped onions
canola oil for frying

In a bowl add flour, white sugar, cornmeal, baking powder and salt--stir to mix. Add milk--stir until thick batter forms. Add chopped onions--stir to mix. In a cast iron skillet over medium heat add 1/2" to 1" canola oil--heat canola oil until hot enough for frying. Drop tablespoonfuls of batter into the hot oil. Fry fritters until bottoms and browned, then flip them and continue frying until browned and crispy. Place fritters on paper towels to drain.

#3431 - Dutch Oven Bread

(by Shirley McNevich)

3 cups bread flour OR all-purpose flour
1 tsp. active dry yeast (make sure the yeast is not too old)
2 tsp. salt
1 1/2 cups warm water
1 TBSP white sugar
2 TBSP cornmeal

In a bowl add flour, yeast, white sugar and salt--stir to mix. Add the warm water--stir until mixed. Cover the bowl with Saran wrap, set the bowl on your counter and set a kitchen timer for 19 HOURS. After 19 hours, lightly sprinkle some flour on your counter. Place the dough (which will be "gooey") on the floured counter and turn/fold it a few times, adding more flour if necessary. Cover the dough with a towel and let it rest for 15 minutes. After 15 minutes, sprinkle some more flour on the dough and use your hands to roll the dough into a ball. Sprinkle 1 TBSP of cornmeal on a towel to roughly the size of the dough ball. Place the dough ball on the cornmeal. Sprinkle the other 1 TBSP of cornmeal over the top of the dough. Place another towel over the top of the dough. Let the dough rise until doubled in size (about 3 hours). Place your Dutch oven (including the lid) in your oven and set the oven at 475 degrees. Once the oven is heated to 475 degrees, remove the hot Dutch oven, place the dough ball in the center of the Dutch oven, put the lid on the Dutch oven and put the whole thing in the oven for 30 minutes. After 30 minutes, remove the lid and continue baking another 15-20 minutes or until golden brown. Remove from oven and place the Dutch oven on a wire rack for 1 hour before removing bread and slicing it.

#2590 - Sour Cream Cornbread

(by Shirley McNevich)

2 eggs
1 cup Breakstone's sour cream
1/2 cup canola oil
1 1/2 cups Del Monte creamed corn
1 cup cornmeal
1 TBSP baking powder

In a bowl add eggs--beat. Add sour cream, canola oil and creamed corn--stir with a whisk until mixed. Add cornmeal and baking powder--stir with a whisk until mixed. Pour batter into a greased 8 x 8 cake pan. Bake at 400 degrees for 30-35 minutes.

#2058 - Cake Pan Corn Bread

(by Shirley McNevich)

1 1/4 cups Bisquick
3/4 cup cornmeal
2 TBSP white sugar
1 beaten egg
2/3 cup cold water

In a bowl add Bisquick, cornmeal, and white sugar--stir. Add beaten egg and water--stir until mixed, then beat with a spoon for 1 minute. Grease a 9 x 9 cake pan with Pam. Spread the batter in the bottom of the cake pan. Bake at 425 degrees for 20-25 minutes.

#1241 - Cornmeal Muffins

(by Shirley McNevich)

1 cup cornmeal
1 cup flour
1 TBSP baking powder
1 TBSP white sugar
1/2 tsp. salt
1 cup milk
1 egg
1/4 cup canola oil

In a bowl add cornmeal, flour, baking powder, white sugar and salt--stir with a spoon. In a cup add the egg--beat with a fork. Add beaten egg, milk and canola oil to the dry ingredients--just stir until mixed. Line muffin tins with cupcake liners. Fill each liner 2/3 full of batter. Bake at 425 degrees for 15-20 minutes.

#791 - English Muffin Bread

(by Shirley McNevich)

5 1/2 to 6 cups flour (spooned lightly into a measuring cup)
2 envelopes active dry yeast
1 TBSP white sugar
2 tsp. salt
1/4 tsp. baking soda
2 cups milk
1/2 cup water
cornmeal for sprinkling

In a large bowl add 3 cups of the flour, yeast, salt, white sugar and baking soda--stir lightly. Heat the milk and the water separately until very hot but not boiling (120-130 degrees). Pour the hot milk and the hot water to the flour mixture--stir with a wooden spoon and beat well. Stir in enough of the flour that wasn't used yet to make a stiff batter (like a bread dough batter). Divide the dough in half and grease two bread loaf pans. Sprinkle the cornmeal in the bottoms and sides of the pans and place one dough in each pan. Sprinkle some cornmeal on the top of each loaf. Cover each with Saran Wrap and let them rise until they double in size (about an hour). Remove the Saran Wrap and bake at 400 degrees for 25 minutes. Remove from loaf pans immediately and cool. After they are cool, slice them like bread (but they will have nooks and crannies like English Muffins).

#713- Homemade Bagels

(by Shirley McNevich)

1 1/2 cups warm water
2 TBSP dry yeast
2 TBSP white sugar
2 TBSP salt
4 cups flour
1 TBSP vegetable oil
cornmeal
sesame seeds or poppy seeds
2 TBSP molasses

In a bowl add the warm water, yeast and 1 tsp. of the white sugar and let it sit for 10 minutes after mixed. In a separate bowl add the rest of the white sugar, salt and 2 cups of the flour. Add the yeast mixture to the flour mixture--mix with your hands. Add the rest of the flour and mix with your hands. Knead the dough for a few minutes with your hands. Oil a bowl, set the dough ball in the bottom, cover it with a dish towel and let it rise for 1 hour (dough should be doubled in size). Preheat oven to 425 degrees. Bring a few quarts of water to a slight boil and add the 2 TBSP of molasses. Turn heat back to medium so water stays hot but is no longer in a rolling boil. Divide the dough into 16 dough balls and then let them sit for 5 minutes. Sprinkle alot of cornmeal on cookie sheets. Shape each dough ball into a bagel shape (punch a small hole in the center with your finger). Once you've shaped all the bagels, place 4 at a time into the hot water for 30 seconds, then gently turn each and boil them on the other side for 30 seconds. Place boiled bagels on to the cornmeal powdered baking sheets and continue until all of the bagels have been boiled on both sides. Sprinkle either the sesame seeds or the poppy seeds on top of the bagels. Place the cookie sheets with the bagels into the preheated oven for 15 to 20 minutes
or until light brown. Cool on baking racks.

#645 - Microwave Cornbread

(by Shirley McNevich)

2/3 cup flour
2/3 cup cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 TBSP butter
1/2 cup buttermilk
2 TBSP honey
1 egg
Topping: 1 TBSP cornmeal, 2 tsp. white sugar

In medium bowl add flour, 2/3 cup cornmeal, baking powder, baking soda, and salt--mix well and set aside. In small microwave-safe bowl, microwave butter until melted. Add buttermilk, honey, and egg to the melted butter-- stir until well blended. Add butter mixture to the flour mixture--stir until dry ingredients are moistened. Pour batter into ungreased 8 or 9 inch round microwave-safe dish. Topping: in small bowl add 1 TBSP cornmeal and 2 tsp. white sugar--mix well. Sprinkle topping over the cornbread batter. Microwave on medium for 5 minutes, rotating dish once halfway through baking. Microwave on high for 2 to 2 1/2 minutes or until cornbread pulls away from sides of dish, rotating dish once halfway through baking. Let stand 5 minutes before cutting into pieces.

#591 - Scrapple (Ponhaus)

(by Shirley McNevich)

1 quart water
1 pint water
1/2 cup cornmeal
1/2 cup flour
1/2 cup buckwheat flour
1 1/2 tsp. salt
3/4 tsp. pepper
1lb. fresh ground pork sausage (not in the skin)
6oz. ground calf's liver

When ordering the pork sausage and calf's liver, ask your butcher to grind them for you. In a saucepan add 1 quart + 1 pint of water, ground sausage, ground liver, salt, and pepper--if mixture is not covered with water add more water until everything is covered. Cook on medium heat for 30 minutes--stir occasionally. Once cooked, drain and keep the broth. Measure the broth and add enough water so you have 1 qt. and 1 pt. of broth. In a bowl add cornmeal, flour, and buckwheat flour--add broth slowly and stir. Slowly add the flour/broth mixture to the meat mixture in the saucepan. Stir and cook for 15 minutes over medium heat. When cooked, pour entire mixture into a greased loaf pan. Let it cool, then place in refrigerator for 24 hours. The next day, use a knife to go around the edges of the loaf pan and flip pan upside down onto a plate. Use a sharp knife to slice loaf into pieces (like you're slicing a loaf of bread). Use a frying pan with canola oil over medium heat--brown one side of each piece of scrapple, then the flip side. Top with molasses or apple butter for serving. Refrigerate unused pieces.

#423 - Hush Puppies

(by Shirley McNevich)

1 beaten egg
1/2 cup buttermilk
1/4 cup chopped green onion
1 cup cornmeal
1/4 cup flour
2 tsp. white sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
canola oil for frying

In a large bowl, stir together egg, buttermilk, and onion. In a separate bowl, combine cornmeal, flour, white sugar, baking powder, baking soda and salt. Add egg mixture to cornmeal mixture--stir until moistened. Drop batter by tablespoonsful into canola oil in a deep pan (oil must be 375 degrees--if using deep fryer set on 375 degrees). After about a minute when bottom is browned, turn and cook another minute. Drain on paper towels.

#358 - Sweet Corn Bread

(by Shirley McNevich)

1/2 cup butter
1 cup white sugar
2 eggs
1 cup cornmeal
1 1/2 cups flour
2 tsp. baking soda
1 TBSP cider vinegar in a measuring cup, then fill measuring cup with milk to 3/4 cup
3/4 cup sour cream

In a mixer, add butter and sugar--beat until soft. Add eggs and beat. Add cornmeal, cider vinegar/milk mixture and sour cream--beat. Add baking soda and flour--beat. Pour batter into a 9 x 13 x 2 cake pan. Bake at 375 degrees for 40-50 minutes.