My Nana's Cornbread

I've tried lots and lots of cornbread recipes and I always go back to this one from my Nana. There is nothing better than a pan of this with stew or soup or shepherd's pie.  It's also super easy to make!

Nana's Cornbread

1 cup white cornmeal (it really must be white and not yellow)

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 cup buttermilk

1 egg, worked in with a fork.

Bake at 450 degrees  for 25 minutes.

NOW...here's what the recipe doesn't tell you. 

You have to start with a very hot skillet.  I have my Nana's old cast iron skillet and I leave it in the 450 degree oven for about 10 minutes prior to mixing up my batter. Pull skillet out after it's hot and add some oil to cover the bottom. I usually return it to the oven for a few minutes to let the oil get hot, but watch it carefully or the oil will start to smoke and burn. You don't want that to happen. Then, pull it back out and add the batter. It will make a nice, crispy crust! 

Whole Wheat Zucchini Bread

A healthier version of the original. I like that it uses honey and whole wheat.

Whole Wheat Zucchini Bread

6 eggs, beaten
1 cup honey
1 cup packed brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups whole wheat flour
4 cups all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 cups grated zucchini
1 cup chopped walnuts (optional)

Preheat the oven to 350. Grease three 8x4 inch loaf pans and set aside.

In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.

Bake for 50 to 60 minutes in the preheated oven. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.

Banana Oat Breakfast Cookies

I'm always on the lookout for healthy breakfast foods, and I found this recipe for these high-protein breakfast cookies. I made them yesterday and they're actually pretty good. The kids thought they were so-so, but John loved 'em!

Banana Oat Breakfast Cookies

1 large banana, mashed
1/2 cup chunky natural peanut butter (unsweetened/unsalted) OR regular chunky peanut butter
1/2 cup honey
1 tsp vanilla
1 cup regular oats
1/2 cup whole wheat flour
1/4 cup non-fat dry milk powder
2 tsp cinnamon
1/4 tsp baking soda
1 cup dried cranberries or raisins
non-stick cooking spray

Preheat oven to 350. Lightly coat two cookie sheets with nonstick spray. Set aside.

In large bowl, stir together banana, peanut butter, honey, and vanilla. In small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined (will be quite thick). Stir in dried cranberries.

Using a 1/4 cup scoop, drop mounds of dough 3 inches apart on cookie sheet. Flatten with a spatula sprayed with cooking spray.

Bake one sheet at a time for 14-16 minutes, or until browned. Cool on wire racks, and store in air-tight container for up to three days. Freeze for up to 2 months.

*My peanut butter wasn't sweetened or salted, and I think next time I'll add about 1/2 tsp salt. I also thought some dried, flaked coconut would be good in these.

Pizza Dough

I make this in my bread machine.

Pizza Dough

12 oz water
3/4 tsp salt
1 tsp sugar
3 Tbsp. olive oil
2 cups white flour
2 cups whole wheat flour
1 pkg yeast (or 2.5 tsp)
1 tsp gluten

Combine all ingredients in bread machine pan. Choose Dough setting on bread machine. When cycle is finished, divide dough in half and roll into 2 pizza crusts. I bake it for about 10-15 minutes at 400 degrees before adding toppings.

*Sometimes I add 3 cups whole wheat flour and 1 cup white. I try to end up with 4 total cups of flour.

Flaxseed Muffins

Flaxseed Muffins

canola cooking spray
3/4 cup whole wheat flour
3/4 cup white flour
3/4 cup ground flaxseed
1/3 cup sugar
1 medium ripe banana, mashed
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 eggs
2 Tbsp canola oil
1/2 cup unsweetened applesauce
1 cup fat-free buttermilk
optional: 1/2 cup golden raisins, chocolate chips, blueberries, walnuts, coconut)

Preheat oven to 375. Spray 12-cup muffin tin with cooking spray or line with paper cups. In large bowl, blend the first 9 ingredients together and set aside. In separate bowl, mix together eggs, oil, applesauce, buttermilk Add to dry ingredients, mixing until combined. Stir in any optional ingredients. Scoop batter into muffin cups. Bake 30-35 minutes or until done. Makes 12 muffins.

I've made these without the oil and you couldn't even tell it was missing!

Cream Cheese Danish

Delicious!

Cream Cheese Danish

2 cans crescent rolls
8 oz cream cheese, softened
3/4 cup sugar
1 tsp lemon juice
1 tsp vanilla
1 egg, separated
powdered sugar
milk or water

Spread one can crescent rolls in greased 9x13 dish. With electric mixer, blend sugar, cream cheese, egg yolk, lemon juice, and vanilla. Mix until creamy. Spread on rolls. Cover with second can of rolls. Brush top with beaten egg white. Bake at 350 for 30 minutes.

Make simple icing from powdered sugar and milk (or water) and a drop of vanilla. Drizzle over warm danish.

Carrot-Apple Muffins

These muffins are so delicious, and so good for you! This recipe makes 2-3 dozen, so I usually put the extra in gallon freezer bags and freeze until I need them. Pull them out of the freezer the night before you want to serve them for breakfast. They're great in lunchboxes too! Enjoy.

Carrot-Apple Muffins

2 cups whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 cup unprocessed bran
2 cups grated carrots (about 6 large carrots)
2 cups shredded apples (about 3 apples)
1/2 cup raisins
1/2 cup raw nuts, coarsely chopped (I use walnuts)
1/2 cup shredded coconut (unsweetened)
1/2 cup raw sunflower seeds
3 large eggs
1 cup Safflower oil
3/4 cup honey
2 tsp vanilla
1/2 cup unsweetened apple juice concentrate

Sift flour, soda, cinnamon, salt and bran. Stir in carrots, apples, raisins, nuts, coconut, and seeds. In another bowl, beat eggs and honey, oil, vanilla, and apple juice. Stir nuts into the flour mixture until just combined. Spoon into well-greased muffin pans, filling to top. Bake in pre-heated oven at 350 for 35-40 minutes. Makes 2-3 dozen.

**I use my food processor to grate the carrots and apples. It goes much faster that way. And if apples are on sale, I like to buy enough to shred for another batch. The shredded apples freeze well until you're ready to make more. Shredded carrots freeze well too.

Blueberry Scones

Will asked me a few days ago if we could make blueberry scones. I searched my cookbooks and found a recipe after John came home from a quick grocery run with some yummy blueberries. It was my first attempt and they were most delicious.

Blueberry Scones

2 cups flour
1 Tbsp baking powder
2 Tbsp sugar
1/2 tsp salt
6 Tbsp butter
1/2- 1 cup buttermilk
1/2 cup fresh blueberries

Mix dry ingredients. Cut in 6 Tbsp butter until mixture resembles coarse crumbs. Slowly add buttermilk (start with 1/2 cup and add more only if needed) and mix gently. Mix blueberries in very gently. Turn dough out onto a lightly floured surface. Divide into two balls. Flatten each ball out with hands into a 6-7 inch circle. Cut each circle into 4 pie wedges. Place on ungreased baking sheet. Bake at 425 for 15-20 minutes or until lightly browned. Serve warm and enjoy.