bread

I’ve heavily modified the source recipe to drop the raisins and swap the sourdough for cornbread. Source Inspired by http://www.cookscountry.com/recipes/8529-sourdough-dressing-with-kale-and-mushrooms Notes To make ahead: Dressing can be made up till baking (noted below) and refrigerated for up to 24 hours. Increase covered baking time by 5 minutes. Special Equipment 13 by 9-inch baking dish Preheat Oven Preheat oven to 400°F Ingredients 680 grams (1.5 lbs) 1.5x recipe of Corn Bread 3 ½ tablespoons unsalted butter ½ cup extra-virgin olive oil Salt and pepper 340 grams (12 ounces) shiitake mushrooms, stemmed and sliced 1/4 inch thick 230 grams (8 ounces) kale, stemmed and chopped coarse 1 onion, chopped 5 garlic cloves, smashed and peeled 2 tablespoons minced fresh sage 230 grams (8 ounces) sweet Italian sausage, casings removed 2 ½ cups chicken broth 3 large eggs, lightly beaten Preparation Prep Foil, Oven Racks, and Pans Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees....

This recipe has been tested and tweaked over time. Most of the modifications (so far) are to simplify the process. For each rise, the dough should be kept in a warm area, covered with plastic wrap or a damp kitchen towel. If a suitably warm place is not available (cold season, air conditioned house, etc), use a conventional gas oven: turn on the oven; as soon as the element fires up, turn off the oven....

These biscuits are from an old verbal recipe, passed down over the years. The measurements are approximate and should be varied according to humidity. This recipe lacks precise measurement, oven temperature, and cooking times. Source Goldie McCracken; dictated to Bonnie Sigler Ingredients Yeast Prep 1 or 2 packages dry yeast ½ cup warm water 1 tablespoon sugar Dry 5 cups Flour 3/4 cup shortening 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 3 tablespoons sugar (more if you like, 4 to 6) 2 cups buttermilk Preparation Combine yeast prep ingredients; set aside until it bubbles Sift dry ingredients Cut in shortening Add buttermilk Add yeast Stir just till moist Transfer to a large bowl; cover and refrigerate Use as needed; roll out to ½ thick Cut, bake

These blueberry muffins are light, delicious, and delightful. Use fresh blueberries for full flavor and opt for muffin wrappers as opposed to non-stick spray for even lighter tasting muffins. Info Source: Cooks County Magazine Special Equipment 12 cup muffin tin Muffin wrappers -or- Non-stick cooking spray Preheat Oven Preheat oven to 375°F Adjust rack to middle of oven Ingredients 2 cups All Purpose Flour ½ teaspoon Salt 2 Eggs ¾ cup Light Brown Sugar 4 tablespoons Unsalted Butter- melted, cooled ¾ cup Non-fat Buttermilk 1 teaspoon Lemon Zest 2 teaspoons Lemon Juice 1 tablespoon Vanilla Extract 1 cup Fresh Blueberries Preparation Line a 12 cup muffin tin with muffin wrappers -or- Spray a 12 cup muffin tin with non-stick cooking spray Whisk together, in a large bowl flour baking powder baking soda salt In a separate bowl, whisk together until throughly combined eggs brown sugar Gradually whisk in, one by one, until well blended melted butter buttermilk lemon zest lemon juice vanilla Fold into dry mixture Toss blueberries with 1 tablespoon flour and fold into batter Distribute batter into the muffin tin....

These pancakes add a new twist on the typical buttermilk + blueberry variety. Special Equipment Pancake Grill/Skillet Ingredients 1 cup milk (skim or 1%) 2 ½ tablespoons apple cider vinegar 3 tablespoons 1% Greek style yogurt ¼ cup packed dark brown sugar 1 cup all-purpose flour ½ cup whole wheat flour ½ cup barley flour ¾ tablespoon baking powder 2 cups fresh blueberries Preparation In a small bowl, combine the milk and apple cider vinegar; set aside an to curdle....