1 cup All-purpose flour
2 cups Whole wheat flour
1/4 cup Milk
1 1/2 cups Chopped dry roasted pecans
1/2 cup Molasses
1 teaspoon Salt
3/4 cup Hot water
3/4 cup Sugar
3 tablespoons Baking powder
1 teaspoon Baking soda

In a medium-size bowl combine the hot water and molasses, stirring until well blended. Stir in the milk until blended. In a large bowl sift together the flours, sugar, baking powder, baking soda and salt.

With a rubber spatula, fold the liquid mixture and the pecans into the dry ingredients just until flour is thoroughly incorporated; do not over mix. Spoon into 12 greased muffin cups. Bake at 300F until done, 45 minutes to about 1 hour. Remove from pan immediately and serve while hot.

29-ounce can sweet potatoes, drained and mashed with fork
2 eggs
2 1/3 cups oatmeal
1 teaspoon vanilla extract
2 cups all purpose flour
3/4 cup pecans, chopped
2 1/4 teaspoons cinnamon
1 teaspoon each baking soda, salt, nutmeg
1 1/3 cups brown sugar, packed (I use dark)
1/2 cup milk

Combine oatmeal, flour, pecans, baking powder, cinnamon, baking soda, salt and nutmeg. Add mashed sweet potatoes, brown sugar, oil, milk, eggs and vanilla. Mix thoroughly. Divide batter evenly among 15 large greased muffin cups; fill 3/4 full. Add toppings.

TOPPINGS

1/2 cup oatmeal
1/2 cup all-purpose flour
1 1/2 cups brown sugar, packed
1/2 cup pecans, chopped
1/2 cup butter, room temperature
1 teaspoon cinnamon

Combine all ingredients until a coarse, crumbs texture is obtained. Sprinkle evenly over unbaked muffins. Bake at 400 degrees for 24-26 minutes.

1 cup all-purpose flour
½ cup fresh or frozen and thawed corn kernels
1 cup yellow cornmeal
3 tablespoons diced canned green chilies
2 teaspoons baking powder
¼ cup sugar
½ teaspoon baking soda
2/3 cup mild, medium, or hot prepared salsa
½ teaspoon salt
2 large egg whites, lightly beaten
1 teaspoon corn oil
4 tablespoons unsalted butter, melted or corn oil
¼ cup finely chopped red onion
¼ cup finely diced red bell pepper

Heat oven to 400 degrees. Lightly grease 12 regular-sized muffin cups or coat with nonstick spray.

In a large bowl, mix the flour, cornmeal, baking powder, baking soda, and salt. Set aside.

Heat the corn oil in a heavy nonstick skillet over medium heat, and add the onion and pepper. Cook the onions and peppers for 2 minutes, stirring, until the pepper is crisp-tender. Remove from heat.

In another bowl mix the corn, chilies, sugar, salsa, egg whites, and butter. Add the peppers and onions.

Add the salsa mixture to the flour mixture and stir just until blended; the mixture will be lumpy. Spoon the batter into the muffin cups, dividing the batter evenly. Bake for 20 to 25 minutes, until a wooden skewer inserted in the center of a muffin comes out clean. Cool for 5 minutes, remove from the tins and serve warm.

Note: She used mini-muffin sized muffin cups and reduced baking time to 15 minutes; made 30 mini muffins.

These went great with a chicken enchilada casserole; I think they’d go well with chili or whatever!

1/2 cup lightly mashed cooked sweet potatoes
2/3 cup milk
1/4 cup butter, melted
1-1/4 cups all-purposee flour, sifted
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 pound country ham, thinly sliced

Cranberry mayonnaise:

1 cup mayonnaise

1/2 can (14-12-ounce size) jellied cranberry sauce

Preheat oven to 450 degrees. Lightly grease a large baking sheet.

Combine the sweet potatoes, milk and butter in a mixing bowl. Sift together the flour, sugar, baking powder and salt and mix with the potato mixture to form a soft dough.

Knead the dough until smooth on a lightly floured surface. Roll to a thickness of 1/2 inch and cut with a 2-inch biscuit cutter. Place on the prepared baking sheet; each biscuit should touch another.

Bake for 8 to 10 minutes, until golden brown. Let cool on baking sheet.

To make cranberry mayonnaise, put mayonnaise and cranberry sauce in food processor and process until smooth.

Spread cranberry mayonnaise on biscuits, fill with ham, and wrap in foil, making two layers of biscuits. You may store them overnight in the refrigerator. Warm at 350 degrees for 15 minutes if the biscuits are at room temperature, 30 minutes if they have been refrigerated.

2 C. Bisquick
1/2 C. cold water
3/4 C. grated, sharp cheddar cheese
1/4 C. butter
1 tsp. parsley flakes
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning

Preheat oven to 450 degrees. Mix together baking mix, cold water, and grated cheese. Cut biscuits with a cutter, and place onto a baking dish. Melt butter and seasonings together. Brush with the butter and spices and bake for 8 to 10 minutes. However, you cannot make the EXACT biscuits, because they have a special butter/garlic sauce that is not available to the general public.

2 C. Flour – cake flour if possible
1 Egg Yolk
1 tsp. Baking Powder
1 Tbsp. Water
1 C. Butter, room temperature
1 C. Sugar
2 large Eggs Yolks
1/2 tsp. Lemon Extract
1 tsp. Almond Extract
75 Blanched Almonds

Preheat oven to 300 degrees. Cream butter and sugar together until light and fluffy. Sift together flour and baking powder. Add 2 egg yolks and the extracts. Blend in dry ingredients. Roll dough into 1 inch balls and place on an ungreased cookie sheet. Press an almond into each ball and flatten slightly. Make an egg wash using egg yolk, and water, brush this over each cookie. Bake cooking for 15-18 minutes or until golden brown.

1/2 cup warm water
1 tsp. sugar
1 tbls. yeast
3 cups warm water
1/3 cup sugar
1/3 cup vegetable oil
1 tsp. salt (I use kosher salt)
4 cups semolina flour
3 cups whole grain flour (I typically use 1c.rye, 2c. whole wheat)
3 cups high gluten bread flour (more or less to make stiff dough)
1 cup hulled sesame seeds

Add the water, sugar, oil and salt to yeast mixture. Stir to dissolve sugar and salt.

Add semolina flour all at one time. Mix together thoroughly. It reminds me of cornbread at this point.

Add whole grain flour one cup at a time, mixing well after each addition.

Mix yeast, 1 tsp. sugar and 1/2 cup warm water in large bowl. Let sit until bubbly

Add bread flour a little at a time until you get a workable dough. Turn out onto countertop and knead in more flour. Knead for 5 to 10 minutes. Form into ball and place into large oiled bowl.

Cover with a damp cloth and let rise until doubled. Punch down dough and let rest 15 minutes. Can now be formed into loaves of any type. I started out making 4 round loaves and baking them on two cookie sheets, but I also like french loaves, buns or using whole recipe to make a party sandwich loaf.

After forming into loaves, brush top and sides with cold water and sprinkle with lots of sesame seeds. Roll onto top and brush bottom with water and lots of sesame seeds.

Place onto greased pans and let rise until doubled. Bake in a preheated 375 degree oven until loaf sounds hollow when tapped on the bottom.

1 cup cornmeal
1 1/2 cup grated cheese
1 can cream-style corn
1 can jalapeño peppers, chopped
1 tsp salt
1 tsp baking soda
1 cup milk
1 egg
1 lb ground meat
1 onion, finely chopped

Preheat oven to 375 degrees F. Brown meat in a medium-sized sauce pan over medium-high heat. In a separate bowl combine cornmeal, cream-style corn, salt, soda, milk, green chiles and egg. Blend well. Pour one half of the cornmeal mixture into a cast iron skillet. Layer ground meat, onions, cheese and peppers on top. Pour remaining cornmeal over layers. Place in oven and bake until golden brown, approximately 45 minutes.

1 stick butter
1 bay leaf
1/3 cup flour
1 Tbs. chopped garlic
1/2 cup chopped onion
1 1/2 cups crawfish tails, with fat if possible
1/2 cup chopped bell pepper
1/2 cup tomatoes, diced
1/4 cup chopped celery
3 sprigs chopped flat-leaf parsley
1/4 cup dry white wine
1/3 cup sliced green onions
1 cup crawfish or shrimp stock or water
1/2 tsp. salt-free Creole seasoning
Pinch dried thyme
1/4 tsp. salt

8 oz. shredded Cheddar or Monterey Jack cheese
2 Tbs. grated Parmesan cheese
1 loaf poor boy bread, or three loaves brown-and-serve French bread

In a large heavy skillet, melt the butter and heat it to a bubble. Add flour gradually and stir constantly over medium-high heat to make a
roux. Cook until light brown–about five minutes. Lower heat and add green onions, bell pepper, and celery. Saute until limp, but not
browned–about three minutes.

Keep stirring to avoid burning the roux. Add wine and bring it to a boil.

After a minute, add stock, thyme, bay leaf, and garlic, then return to a boil. Simmer about five minutes more, or until thickened. Add crawfish tails, tomatoes, parsley, green onions, Creole seasoning, and salt.

Simmer for about eight to ten minutes, until sauce can be picked up with a fork. Adjust seasonings with salt and pepper.

Sprinkle a thin but complete layer of cheese over bread. Put the bread into a hot broiler or toaster oven until the cheese melts. Take the bread out and spoon the crawfish sauce down the center of the bread, and top with a sprinkling of Parmesan cheese. Return to the oven until the sauce begins to bubble. Slice into appropriate serving portions and serve hot.

Serves six to eight appetizers.

1/2 C. whole milk
1 1/2 Tbsp. diced red bell pepper
1/2 C. buttermilk
1 1/2 Tbsp. drained stemmed and chopped jalapenos
1 extra large egg
1 1/2 Tbsp. whole kernel corn
2 Tbsp. oil
1 tsp. salt
1 Tbsp. Sugar
1/2 tsp. baking powder
1 C. white or yellow cornmeal
1/3 C. all purpose flour

Preheat oven to 425 degrees. In a large mixing bowl, whisk together milk, buttermilk, egg, oil ,sugar ,salt , and baking powder, add cornmeal and flour; mix well. Blend in red pepper Jalapenos, and corn. Place in a greased pan or cast iron skillet and bake at 375 for 20 to 25 minutes.