Bread
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Ingredients
- Butter to Suit Taste
- Minced Garlic to Suit Taste
- 1 Small Onion Sliced into Rings
- 1 Large French Bread Loaf
Dad's Garlic Bread
My Dad is a wonderful cook. He shared a lot of time in the kitchen with my mother. He has taught me many things about being a great cook. One of his easy, scrumptious bites is his garlic bread. We ate it a lot with fried fish and Potato Casserole. Also, with his fresh catches he'd come home with and then he'd grill them up with lemon, butter and seasonings.
Ingredients
- Melt butter.
- Add minced garlic to melted butter and mix well. Cut French loaf in half horizontally.
- Spread a generous amount of butter mixture on the inside halves of the French bread.
- Lay onion rings on the bottom half of the bread.
- Put the two halves together, cover with foil and bake at 350F for about 15 minutes.
Ingredients
- 2 1/2 cups Warm Water
- 2 pkg Dry Yeast
- 1 cup Sugar
- 5 cups All Purpose Flour
- 2 tsp Salt
- 1/2 cup Oil
Instructions
- Combine warm water, dry yeast, and sugar and let stand 30 minutes.
- Mix all ingredients in a mixer.
- Put mixed ingredients in a large bowl and let it rise.
- Make into balls and let it rise again.
- Bake at 325F until golden brown.
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Mea's Cinnamon Rolls
The one thing that everyone in our town talks about, that knows my grandmother and her cooking, are her cinnamon rolls. They simply are the best! Her church family and friends have always requested them as well as her grandkids. This recipe takes a little time but the ooey gooey goodness is so worth it!
Ingredients
- 1 cup Butter Flavored Shortening
- 1 cup Boiling Water
- 1 cup Sugar
- 1 1/2 tsp Salt
- 2 Eggs well beaten
- 2 pkg Dry Yeast
- 1 cup Warm Water
- 5 cup All Purpose Flour
- 4 tbsp Melted Margarine
Sugar and Cinnamon Mixture
- 1 cup Sugar
- 1 tbsp Cinnamon
Powdered Sugar Icing
- 1 2/3 cup Powdered Sugar
- 2 tbsp Milk
- 1 tbsp Water
- 1 tsp Vanilla
- 1 tbsp Vegetable Oil
Instructions
- Dissolve shortening in boiling water. Add sugar and salt.
- Blend and cool to luke warm.
- Sprinkle yeast into warm water and let dissolve.
- Stir yeast and beaten eggs into first mixture.
- Add half of flour and beat well. Work in the remaining flour a little at a time and knead dough to a smooth dough.
- Put dough into a large bowl and cover with plastic wrap. Store in refrigerator overnight.
- Divide dough in half. Roll one half out to a 15 x 16 inch rectangle.
- Spread with melted butter. Sprinkle with sugar and cinnamon mixture (only enough to let the margarine absorb).
- Roll up into a roll. Seal the edge with water. (repeat for other dough half)
- Cut into 15 1-inch pieces.
- Put into an oiled 10 x 15 inch pan and let rise until double in size. (1 or more hour)
- Bake 20-30 minutes at 375F.
- Ice with powdered sugar icing when done.
Sugar and Cinnamon Mixture
- Mix ingredients together and sprinkle over rolled dough.
Powdered Sugar Icing
- Mix milk and water together and add to powdered sugar, only enough to make desired consistency of icing. Add vanilla and cooking oil. Mix and drizzle over rolls.
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Nana's Cheddar Garlic Biscuits
Buttery, garlic goodness. I could eat just bread by itself and make a meal out of it. These are super delicious and go with many different meals. Easy to make too! Mom used to make these for me and my sister often growing up and it was always a welcome addition to supper time!
Ingredients
- 2 cups Bisquick
- 2/3 cup Milk
- 1/2 cup Shredded Cheddar
- 2 tbsp Melted Butter
- 1 tbsp Minced Garlic
- Sliced Jalapeno Peppers (optional)
Instructions
- Heat oven to 450F.
- Mix all ingredients to form soft dough.
- Drop by spoon fulls onto ungreased cookie sheet.
- Bake 8-10 minutes.
- Melt an additional tablespoon of butter, add dried parsley to the butter, brush the tops of the biscuits with the melted butter and parsley.
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Ingredients
- 1 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 Large Egg
- 1 1/4 cup Buttermilk
- 2 tbsp Melted Butter
- 1 tbsp Sugar
- 1 tsp Vanilla Extract
Nana's Old-Fashioned Pancakes
Who doesn't like pancakes? Especially when they're covered in butter and syrup. I can remember the smell of breakfast cooking when I was first waking up and knowing I had some yummy pancakes waiting on me when I got downstairs to the kitchen. My mom always made sure our weekends were special as a girl and this was one of my favorites for breakfast among many other things she made.
Instructions
- Mix flour, baking powder, baking soda, salt and sugar together.
- In a separate bowl, beat egg until thickened and lemon color.
- Add buttermilk, vanilla and butter, beat to blend.
- Add flour mixture, stir only until it's moistened.
- Drop batter by 1/3 cup full onto a lightly greased electric griddle heated to 375F.
- Heat until bubbles break on top and flip to other side.
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Ingredients
- 5 cups Flour
- 1/4 cup Sugar
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Shortening
- 1 package Dy Yeast
- 2 tbsp Warm Water
- 2 cups Buttermilk
Angel Biscuits
If biscuits and yeast rolls had a baby, it would be angel biscuits. Angel biscuits are the perfect blend of flaky buttermilk biscuits and a soft, squishy yeast rolls. If you’re from the South, chances are you’ve run into angel biscuits many times. Angel biscuits are simply heavenly! So light and fluffy with such a fantastic buttery, buttermilk flavor. Any leftovers are perfect with jelly or sausage biscuits.
Instructions
- Sift all dry ingredients together, cut in shortening.
- Dissolve yeast in warm water and add buttermilk.
- Pour this over dry ingredients and mix well.
- Turn out on lightly floured board or wax paper.
- Roll out 1/4 inch thick and cut with biscuit cutter.
- Bake at 400F about 15 minutes.
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Nana's Crawfish or Shrimp Cornbread
Boiled crawfish in the springtime is a unique Louisiana custom. I have several favorite recipes for cooking with crawfish. This recipe is full of vegetables, cheese, cornbread, corn and crawfish. I suggest not using Chinese crawfish they have an entirely different taste. Because of labeling laws in the state, Louisiana crawfish will be identified as “a Louisiana product.” What if you don’t have crawfish available? You can still make the recipe. Substituting shrimp can be used–the taste is changed slightly but it's still delicious!
Ingredients
- 2 Eggs
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 Medium Onion, chopped
- 1/2 cup Oil
- 1 cup Corn Meal
- 1 cup Cheddar Cheese, grated
- 1/2 cup Jalapeno Pepper, chopped
- 1 cup Creamed Corn
- 1 1lb. Crawfish Tails or Shrimp
Instructions
- Mix all ingredients together in a bowl.
- Pour into a greased 9 x 13 pan.
- Bake at 375F for 30 min.
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Butter Pecan Bread
Serve this quick bread as a coffee cake or breakfast bread. A touch of cinnamon and nutmeg add flavor to it. The bread is a perfect breakfast or snack bread, and it can even be served as a dessert instead of cake. Slice it and serve it with a scoop of ice cream or drizzle some sweet lemon sauce over it. It's also delicious with a cinnamon butter spread!
Ingredients
- 2 1/4 cup All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 cup Brown Sugar
- 1 Beaten Egg
- 1 cup Buttermilk
- 2 tbsp Melted Butter
- 1 cup Broken Pecans
Instructions
- Sift together flour, baking powder, soda, salt, and spices.
- Blend in brown sugar.
- Combine egg, buttermilk, and butter.
- Add to the flour mixture, stirring well.
- Stir in nuts.
- Fill a greased 9 1/2 x 5 x 3-inch loaf pan.
- Bake 45-50 minutes at 350F.
- Cool slightly, then remove from pan and finish cooling on a wire rack.
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Nana's Mexican Cornbread
This homemade Mexican cornbread is seriously the best!! You guys are going to fall in love with this cornbread recipe… my family is obsessed! It’s slightly sweet with a tender crumb and a nice little kick of heat. It’s easy to make with cornmeal, cheddar cheese, green chiles, butter and milk! Pair it with chili, soup or beans for the coziest meal. See instructions for different recipe variations.
Ingredients
- 1 cup Yellow Cornmeal
- 1 cup Cream Style Corn
- 2 Eggs, slightly beaten
- 1/3 cup Butter, melted
- 3/4 cup Sharp Cheese, grated
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 3/4 cup Milk
- 2 tbsp Butter
- 1 (4 oz) can Green Chiles
- Optional: chopped onions, pork sausage, ground beef, green peppers, jalapeno peppers, sour cream (see instructions)
Instructions
- Combine corn, cornmeal, eggs, salt, baking soda, milk, melted butter, chiles, and half of the cheese.
- Meanwhile, melt 2 tbsp butter in a 1 1/2 qt casserole dish or a 9-inch cast iron skillet.
- Place in oven until butter is hot but not brown.
- Pour the batter into the warm skillet and sprinkle with the remaining cheese.
- Bake at 400F for 30-40 minutes.
- Variations: (1) Add 1 chopped onion and ground pork sausage. (2) For a cowboy cornbread substitute 1 lb. ground beef for pork sausage. (3) For Jalapeno Cornbread use 1 cup of sour cream instead of milk and use 1/2 cup jalapeno peppers instead of chili peppers. (4) Use chopped onions and green peppers but no cream style corn or chili peppers.
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Mea's HONEY Angel Biscuits
These biscuits aren't dessert-sweet but you can taste the richness of the honey. They're not so sweet that you couldn't eat them with dinner or breakfast, or slathered with peanut butter. But they would still make a great base for strawberry shortcake. I grew up eating them for breakfast with a dab of butter and a spread of jam or a big spoonful of sausage gravy. We also serve them alongside homestyle meals such as fried chicken, beef stew and meatloaf. Comfort food classics made even better with a biscuit by their side!
Ingredients
- 5 cups Flour
- 1/4 cup Sugar
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Shortening
- 1 package Dy Yeast
- 2 tbsp Warm Water
- 2 cups Buttermilk
Instructions
- Sift all dry ingredients together, cut in shortening.
- Dissolve yeast in warm water and add buttermilk.
- Pour this over dry ingredients and mix well.
- Turn out on lightly floured board or wax paper.
- Roll out 1/4 inch thick and cut with biscuit cutter.
- Bake at 400F about 15 minutes.
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Ingredients
- 2 Eggs
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 Medium Onion, chopped
- 1/2 cup Oil
- 1 cup Corn Meal
- 1 cup Cheddar Cheese, grated
- 1/2 cup Jalapeno Pepper, chopped
- 1 cup Creamed Corn
- 1 1lb. Crawfish Tails or Shrimp
Nana's Crawfish or Shrimp Cornbread
Boiled crawfish in the springtime is a unique Louisiana custom. I have several favorite recipes for cooking with crawfish. This recipe is full of vegetables, cheese, cornbread, corn and crawfish. I suggest not using Chinese crawfish they have an entirely different taste. Because of labeling laws in the state, Louisiana crawfish will be identified as “a Louisiana product.” What if you don’t have crawfish available? You can still make the recipe. Substituting shrimp can be used–the taste is changed slightly but it's still delicious!
Instructions
- Mix all ingredients together in a bowl.
- Pour into a greased 9 x 13 pan.
- Bake at 375F for 30 min.
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Grandma Whatley's French Toast
Grandma’s French Toast wasn’t a trade secret by any means, and one of the things that made it so delicious was that she would add vanilla extract and cinnamon. Topped with some butter and real maple syrup, sprinkle some powdered sugar on top, with a few slices of bacon on the side and it was a breakfast feast! I remember how the syrup would get on the bacon too. Oh was that delicious!
Ingredients
- 6 Slices of White Bread
- 3 Large Eggs
- 1/3 cup Sugar
- 1/3 cup Milk
- Vegetable Oil
- 1 tsp Vanilla
- 1-2 tsp Cinnamon
- Powdered Sugar
- Maple Syrup
- Butter
Instructions
- Beat eggs.
- Mix milk, sugar, and eggs together and whisk.
- Add vanilla and cinnamon and whisk together.
- Cover the bottom of a skillet with vegetable oil.
- Heat skillet to medium-high heat.
- Dip bread slices in egg mixture on both sides.
- Be careful not to saturate the bread.
- Add to skillet and brown on both sides.
- Sprinkle sugar or powdered sugar on top of the bread just before serving.
- Top with butter and syrup or add whipped cream and fruit!
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Ingredients
- Butter to taste
- Lemon Pepper to taste
- Garlic Powder to taste
- Bread Slices of your choice
Maw Maw Mary's Lemon Pepper Bread
This may seem like a super ordinary and basic bread. But, oh my goodness, is it good. This was an absolute treat to eat and I always expected it when going to my grandparent's house. She would serve it with many things, but the best was with her spaghetti. I now make this for my kids and it's my son's favorite kind of bread, hands down.
Instructions
- Spread butter on bread slices.
- Lightly sprinkle lemon pepper seasoning over butter then sprinkle with garlic powder.
- Cut seasoned bread into thirds or leave whole.
- Place bread on a cookie sheet with the buttered side up.
- Bake at 350F for 15 minutes or until toasted.
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Homemade Olive Garden Bread Sticks
This simple recipe for Copycat Olive Garden Breadsticks makes buttery, garlic-scented, and chewy breadsticks that are utterly addictive! This breadstick recipe is the perfect complement to any meal, or a delicious snack all on its own.
Ingredients
- 1 1/2 cup Warm Water (between 110-120F)
- 1 pkg Active Dry Yeast
- 4 1/4 cup All-Purpose Flour
- 2 tbsp Unsalted Butter, melted
- 2 tbsp Sugar
- 1 tbsp salt
- 2 tsp Garlic Powder
Instructions
- In a large bowl dissolve sugar and yeast in warm water and allow to sit for 10 minutes. Mixture should be frothy.
- In a separate bowl, combine flour and salt.
- Add to yeast mixture and add melted butter. Mix with a paddle attachment from a stand mixer or wooden spoon until fully combined.
- Knead dough for a few minutes just until dough is smooth. Do not over knead.
- Grease a cookie sheet. Pull off pieces of dough and roll out into strips.
- Cover the dough and let sit in a warm place for 45 minutes to an hour.
- Preheat your oven to 400F and place the breadsticks in the oven.
- In a microwave, combine the following: 1 stick unsalted butter or 1/2 cup margarine, 2 tsp garlic powder, and 2 tsp salt. Melt butter and mix together.
- After 6-7 minutes in the oven, brush the breadsticks with half of the butter mixture.
- Continue to bake up to 15 minutes. For softer breadsticks take out about 12 minute mark.
- Brush breadsticks with remaining butter mixture once out of the oven.
- Allow to cool for 2 minutes and enjoy!
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Ingredients
-
- 1/4 cup lukewarm water (110°F-115°F)
- 1 (0.25 oz) packet active dry yeast
- 1/3 cup granulated sugar, plus 1 Tbsp divided use
- 1/2 cup whole milk
- 6 Tbsp unsalted butter melted
- 2 tsp pure vanilla extract
- 3 large eggs
- 1 1/2 tsp salt
- 4 cups all purpose flour
- Filling:
- 1/4 cup salted butter melted
- 3/4 cup packed light brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Glaze: (Easily doubles)
- 1 cup powdered sugar
- 2-4 Tbsp heavy cream
Instructions
- To make dough: To the bowl of a stand mixer, fitted with a dough hook, add the water, yeast and 1 Tbsp sugar. Let stand for 5-10 minutes until the yeast blooms and foamy.
- To the bowl add reserved sugar, milk, butter, vanilla and eggs. Mix on low speed just until fully combined.
- With the mixer on low speed gradually add flour and salt. Mix on low speed until it come together. Increase the speed to medium and knead the dough for 5 minutes or until elastic and it pulls away from the sides of the bowl. (You may add more flour 1 Tbsp at a time, if the dough seems too wet.)
- Place dough into a buttered bowl. Cover with a damp cloth. Let rise in a draft free place for 2 hours or until doubled.
- Punch down dough. Turn out onto a lightly floured non stick surface into a 12 x 18 inch rectangle. Brush dough with melted butter leaving a 1/2 inch border around the edge. (Use any leftover butter to grease the muffin pan)
- Spray the cups of a standard 12 cup muffin pan with cooking spray or reserve a small amount of butter from brushing the dough to grease cups.
- To make filling: In a small bowl, mix together brown sugar, cinnamon and nutmeg. Sprinkle over butter from end to end. Press down with the back of a spoon or a rolling pin.
- To Braid: Starting with the longest side, fold in a third. Take the opposite side and fold over the top. Cut into 12 even width pieces.
- Using a sharp knife, cut each of the 12 individual strips into 3 pieces, leaving 1/2 inch at one end. Braid the dough strips, alternating dough strips and pinch the end together. Roll from end to end like a pinwheel.
- Place rolls into the prepared pan. Repeat braiding and rolling like a pinwheel until all 12 are made. Cover with plastic wrap spritzed with cooking spray and let rise for 30-45 minutes. (You can refrigerate overnight at this point to bake in the morning)
- To bake: Preheat the oven to 350°F. Bake rolls for 22-25 minutes or until puffed and golden. Let stand for 5 minutes then serve.
- To glaze: Mix together 1 cup powdered sugar with 2-4 Tbsp heavy cream. Drizzle over warm rolls before serving.
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