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Simple Cornbread (with less fat!)

Committee meeting working lunch, 9/6/12
Community meeting dinners: served with sausage and root vegetable stew, pork chili

This lower-fat cornbread is moist and flavorful – you’ll never have to go back to the butter-heavy cornbread of the past.

  • 1 cup flour
  • 1 cup cornmeal
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup plain nonfat yogurt (or use vanilla and omit sugar)
  • 1/4 cup sugar (omit if using vanilla yogurt)
  • 2 eggs

Preheat oven to 400. Grease an 8×8” pan.

In a large bowl, combine flour, cornmeal, baking soda, and salt. Mix thoroughly. In a separate medium bowl, combine yogurt, sugar, and eggs, mixing well. Add the yogurt mixture to the flour mixture and stir until just combined.

Pour batter into prepared pan and bake 20-25 minutes, until the bread is lightly browned and springs back when gently poked in the center.

Rhubarb Muffins

Committee meeting working lunch, 4/19/12

These muffins are a quick and easy dessert or snack, and they can use fresh rhubarb from your garden. The wheat flour adds a little extra nutrition and a sweet, nutty taste, but if you don’t have any, you could substitute all-purpose flour.

Muffins:

  • 1 ½ cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk, plain yogurt (or 1 cup minus 1 tablespoon milk, plus 1 tablespoon vinegar or lemon juice)
  • ¾ cup brown sugar
  • ½ cup canola or vegetable oil
  • 1 egg
  • 2 teaspoons vanilla
  • 1 ½ cup chopped rhubarb

Cinnamon topping:

  • ⅓ cup brown sugar
  • 1 ½ tablespoon butter, melted
  • 2 teaspoons cinnamon
  • 2 teaspoons flour

Preheat oven to 375. Grease or place liners in muffin tins (16-18 muffins)

In a large bowl, combine the flours, baking soda, baking powder, and salt.

In a separate bowl, combine the buttermilk or yogurt, brown sugar, oil, egg, and vanilla. Mix well.

Add wet ingredients to flour mixture and stir until flour is just moistened (over-mixing will make the muffins tough). Gently stir rhubarb into mixture.

Prepare topping: thoroughly combine all ingredients.

Fill muffin cups about ⅔ full. Use your fingers to sprinkle cinnamon topping over each muffin. Bake 18-22 minutes, until tops of the muffins spring back when touched and a toothpick inserted in the center comes out clean. Remove from pan to cool.

Whole Wheat Biscuits

Committee meeting working lunch, 2/9/12 – served with Boston baked beans and roasted sweet potatoes

Adapted from the Food Network

The whole wheat flour in these biscuits doesn’t make them taste like cardboard-y health food. Instead, it gives them a nutty, sweet flavor that works equally well in savory and sweet dishes.

  • 1 cup minus 1 tablespoon milk (or substitute 1 cup buttermilk and omit vinegar)
  • 1 tablespoon white vinegar (omit if using buttermilk)
  • 1 cup whole wheat flour (If desired, this can be increased to 1 ½ cups, and the all-purpose flour can be reduced to ½ cup)
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons sugar (optional – use if the biscuits are going with a sweet dish)
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into small pieces

Preheat oven to 400 degrees.

In a small bowl or measuring cup, combine milk and vinegar (skip this step if using buttermilk). Stir, and allow to sit while you prepare the rest of the recipe.

In a large mixing bowl, combine whole wheat flour, all purpose flour, baking powder, baking soda, sugar (if using), and salt.

Add the butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs. Some larger pieces are okay.

Add the milk and vinegar (or buttermilk, if using) to the dry ingredients and stir until just combined.

Turn the dough out on a lightly floured board. Fold the dough over on itself twice, then roll or press to a 1”-thick round. Cut into circles using a glass or biscuit cutter (or go the simple route and cut into squares). Take any scraps, press them into a new 1” thick round, and cut more biscuits, handling the dough as little as possible.

Place biscuits on an ungreased baking sheet. Cook for 12-15 minutes, until cooked through and lightly browned on top.

Bacon Buttermilk Cornbread

Committee meeting working lunch 12/13/11 – served with butternut squash soup

Committee meeting working lunch 3/22/12 – made with butter, no bacon; served with sweet potato and bean soup

This recipe is delicious with bacon, but feel free to omit it and substitute butter for the bacon fat, if desired.

adapted from http://www.food.com/recipe/bacon-buttermilk-cornbread-188702

  • 4 slices bacon, chopped
  • 1 ⅓ cups cornmeal
  • ⅔ cup flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or use 1 cup milk plus 1 tablespoon lemon juice or vinegar)

Preheat oven to 425 degrees.

In a heavy ovenproof 9-10” skillet, cook the bacon over medium-low heat until crispy. Remove the bacon to drain, then pour off and reserve bacon drippings. Place the skillet in the hot oven.

In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate medium bowl, combine eggs and buttermilk, and bacon. Measure 3 tablespoons reserved bacon drippings (add butter or oil if you don’t have enough) and add to mixture.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Using a pot holder, remove the hot skillet from the oven. Add the batter and return to oven to bake for 20-25 minutes, or until golden brown.

Spiced Pumpkin Bread

Committee meeting working lunch, 11/29/11 – served as a loaf

Community meeting/training dinner, 2/27/12 – served as iced squares

loaves made with roasted butternut squash


This recipe is very adaptable and always a hit. It works equally well with canned pumpkin, cooked and mashed fresh pumpkin, or cooked squash of any kind. It is also delicious with canned or cooked mashed sweet potatoes.

  • 3 ½ cups all-purpose flour
  • 2 ½ cups sugar
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 tablespoon cinnamon
  • heaping ½ teaspoon nutmeg
  • heaping ¼ teaspoon cloves
  • heaping ¼ teaspoon ginger
  • 2 cups cooked mashed squash (canned pumpkin, or any cooked mashed squash or sweet potatoes)*
  • 1 cup vegetable oil
  • 1/3 cup water
  • 4 eggs

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