Cony's Corn Bread

Warning-  this one goes fast- so you better make plenty.

Heat oven to 400degrees F

In a large bowl, cream together:

2   Eggs
1 C Buttermilk
3/4 C Melted Butter

Add the following:

2 C sifted Flour
1/2 tsp. Salt
3/4 C granulated sugar
1 tsp Baking Soda
1/2 tsp Baking Powder
1/3 C Cornmeal
14 oz can of Cream style Corn

optional- add 1/2 c frozen corn

Pour into a well greased 9 x 13 baking pan.  Bake for 20 min or until a toothpick insterted in the middle comes out clean, or watch for the top to be kind of browned and with a few slight cracks.

Butter the top after removing from oven (if desired- I didn't when I made this for Thanksgiving.


Totally awesome on its own-  but you can serve it with Honey Butter if you feel like it.

Banana Cake (or bread)

1/2 C  margarine (I use Gold n Soft or Blue Bonnet)
1 cup sugar
2 eggs
( 1 tsp pure vanilla if desired)
3-4 smaller bananas - mashed
1/4 cup milk
1 tsp lemon juice
2 cups Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

chopped pecans or other nuts if you desire 1/2 cup or so- I don't measure, just throw in a handful or two.

Cream margarine and sugar. Add eggs and beat well. Add bananas (confession- I just throw them in and let the mixer mash them) vanilla if desired, milk, and lemon juice. After those ingredients are mixed in well, add the baking powder, baking soda, and salt. I add these separate from the flour so that they get a better chance to fully incorporate instead of using the sifting method. Then, add the flour and nuts (if you are).

Bake in a 8 x 8 cake/brownie pan- at 350 degrees for approximately 45-50 minutes. Or you can bake in a loaf pan for banana bread and you would need to bake it for an hour.

For a 9x13 pan, double the recipe.

Sour Cream Shortcake Biscuits

This is a yummy alternative to the yellow sponge cake or angel food cake that you can buy. It is from an episode of M. Stewart years ago-

SOUR CREAM SHORTCAKE BISCUITS

Makes 6 large or 8 smaller biscuits

2 Cups all purpose flour
1 tsp Baking Powder
1/2 tsp baking soda
1/4 tsp salt
1/4 Cup sugar plus 2 TBSP or more- for sprinkling
4 TBSP unsalted butter- CHILLED
1 Cup sour cream (not low-fat)
1/4 Cup whole Milk (although I do use 2% just fine.)

Preheat oven to 425-. Line a baking sheet with a silpat baking mat or piece of parchment ( or spray lightly). In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir in 1/4 C sugar. Cut in the butter using a pastry blender or two knives until the mixture looks like it is course meal. Stir in milk and sour cream. Scoop dough into high mounds- evenly spaced on the baking sheet. Sprinkle with remaining sugar (I like mine nice and sparkly). Bake until lightly browned, about 15 minutes. Transfer to a cooling rack. Allow to cool slightly before splitting. (These are best fresh- but still good if saved- just not crispy)

Pile with fruit (sweetened) of choice- Strawberries for strawberry shortcake, peaches, blueberries, or whatever suits your fancy and whipped topping. An easy way to impress company for dessert or a treat.

Favorite Aunt's Cinnamon Rolls

Favorite Aunt's Cinnamon Rolls

1 C lukewarm water
2 TB yeast
1/2 C sugar
Add together and let sit until bubbly.

3/4 C lukewarm milk
1 egg
1/3 C margarine (or butter)
1 tsp vanilla
1/2 tsp lemon extract
1/2 tsp ground nutmeg
1 tsp salt
5-6 cups of flour- or until you can handle the dough but it's still slightly sticky.

Add these to the yeast mix.
Place in a greased bowl and let rise until double.

You will also need brown sugar, cinnamon, powdered sugar, milk, and more butter.

Meanwhile- slightly grease a baking sheet, then dot with small pats of butter. Sprinkle with brown sugar.

Once dough has raised, preheat the oven to 400-F.

On a greased counter, roll out dough into a large rectangle- the wider the rectangle, the bigger the rolls- I usually go about double the length as the width- so my rolls are about palm size. Spread the dough with softened butter, sprinkle generously with cinnamon (or to taste) until dough is covered, then cover with brown sugar. You can get creative with orange rind, and or chopped nuts at this point, too.

roll up dough from the wide side, then cut into 1" to 1 1/2" thick slices. Place on prepared pan and bake for 12 to 15 minutes- until light golden brown across the tops.

Make glaze- melt 2/3 C or so of butter. Add small amount of vanilla if desired. Then add enough powdered sugar to make a thick paste. Dilute with milk until it makes a thin icing. Once the rolls are baked, remove from oven, and drizzle with the icing.