Place cornmeal into bowl. Crefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand to cool for about 30 min. Stir in molasses, salt and butter. Place cornmeal mixture in pan, then bread flour then yeast. I use light setting.   br

Place cornmeal in bowl and pour boiling water into it, stirring till smooth. Let cool 30 minutes. Pour remaining ingredients into bakery, then add cornmeal mixture. Set "baking control" at 12 o clock. Select "white bread" and push Start.   b

Pour cornmeal into a bowl. Carefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand to cool for about 30 minutes. Stir in molasses, salt and butter. In the pan, place the yeast, bread flour, and then cornmeal mixture. Select white bread and

Make each dough separately, kneading for 5 8 minutes until you have a smooth elastic dough. Rest each dough, covered, for 30 minutes. To make plait; cut each dough in half & gently roll each piece on a lightly floured surface until approximately 25 cm long. With a roll o

Melt margarine. Add the rest of the ingredients, except biscuits. Separate the dough into 10 bisquits and cut each into quarters. Roll quarters in the cheese mixture and place in a greased 8 inch cake pan. Bake at 400 degrees for 20 minutes.    

Measure warm, not hot, water into bowl. Sprinkle dry yeast over water; stir until dissolved. Add sugar, salt, and 3 cups flour. Stir to mix; then beat until smooth. Stir in 3 cups more flour. Turn dough out onto lighlty floured board. Knead until smooth and elastic, abo

1. Calculate the number of "loaves" in a non ABM recipe by allowing 3 cups of flour per "loaf" (or 2 cups flour for a 1 lb machine). Rounding off is fine; if a recipe calls for 5 cups flour, I figure that s close enough to 2 loaves for government work. Rememb

Place bread cubes in a layer on a jelly roll pan. Bake at 350F for 12 minutes, or until toasted; place in a bowl. Melt margarine in a saucepan over medium heat. Add celery and onion; saute 10 minutes. Remove from heat; stir in water and next 5 ingredients (water through brot

I bake overnight family loves it. Enjoy Ellen / Iowa FROM: ELLEN GORDON (JSBJ02B) Reformatted by Elaine Radis     strongServings: 16/strong  

Proof yeast in 1/2 c of warm water with molasses. Add yeast mixture to 2 cups of unbleached flour along with 1/2 c more of the warm water. Mix, either by hand or with an electric mixer, until the gluten is well developed, about two min. Mix remaining 1/4 c water with last fo

Preheat oven to 400F. Line 12 standard size muffin cups with paper liners. Combine muffin mix, milk, cottage cheese and eggs in large bowl. Using electric mixer, beat until well combined. Mix in cheddar cheese. Let stand 5 minutes. Spoon batter into prepared cups, dividing e

*NOTE: Make certain that you use a pot marigold (Calendula) rather than an African marigold (Tagetes). This is an excellent supper dish, which children will enjoy. Serve the fritters with a hot green vegetable or salad and brown bread and butter. Put the sweet

Put the corn in a mixing bowl along with the chopped pepper, scallions, and hot pepper. Sprinkle with the cumin, flour, baking powder, salt, and pepper; stir to blend. Add the milk and stir to blend thoroughly. Heat enough oil to barely cover the bottom of a nonsti

1. Bring the water, salt, butter and white pepper to a simmer. Slowly add the cornmeal and continue to simmer stirring until it is very thick and coats the bottom of the pan, about 5 minutes. 2. Preheat the oven to 400 degrees F. Beat in the remaining ingredients and po

Preheat oven to 375 degrees Fahrenheit. Stir the butter into a soft mass; slowly add sugar, blending together well. Add cornmeal, eggs, and salt. Beat until the mixture is smooth; add 1 1/4 c. flour (the mixture will be soft and moist). Roll the dough out to 1/4" thickn

*To make sour milk, place 1 Tablespoon vinegar in measuring cup and fill to the 1 cup mark with milk. Break egg into bowl; beat. Stir in milk, sugar, cornmeal, Mix, and baking soda. Stir quickly and vigorously until just mixed. Pour batter into an 8 by 8 by 2 inch square pan

Grease a 2 pound loaf tin and heat the oven to gas mark 5,375F,190C. Place the flour, corn meal, sugar and baking powder into a bowl, and beat in the eggs, milk, oil and yoghurt. Mix all the liquids together first if you like, then pour them in. Give the mixture a good stir. b

bake at 350 farenheit for about 20 minutes for muffins or 30+ minutes for a pan of corn bread (spray pan with non stick coating or use lecithin/oil mix) Posted by [email protected] (Janice R. Gordon) to the Fatfree Digest [Volume 15 Issue 15] Feb. 15, 1995. Ind

Add a little salt and corn meal to make a think batter. Note: Time, temperature not given. Assume a moderate 350 400 F. oven for about 20 minutes or until done. Source: Alma Linker, Elmore Grange, Ottawa County, OH Mrs. Howard Burson, Dan Emmett Grange, Know Coun

Heat oven to 400. Combine dry ingredients in bowl amd mix well. Beat oil, egg whites amd milk together. Mix with dry ingredients until just blended. Pour into lightly oiled 8 by 8" pan. Bake 15 minutes or until done. ~ 2"x4" piece 180 cal.,4.7 gm pro.,27.6 gm c

Add the sugar and salt to the cornmeal. Beat the egg well and pour into the milk; stir this mixture into the meal, beating thoroughly. Sift the flour and baking powder into the meal, add the melted butter and beat hard. Pour the mixture into a greased pan and bake at 400 F u

Preheat the oven to 400dF. Butter an 8 1/2x11 inch baking pan. Sift the flour, salt, sugar, and baking powder into a large bowl, to mix the ingredients thoroughly and distribute the baking powder evenly. Beat in the eggs and milk using a wooden spoon until well mixed. Beat

Heat oven to 425. Grease baking pan, 9x9x2 inches. Stir Corn Bread Mix, water, sugar and egg just until mix is moistened. (Batter will be lumpy.) Pour batter into pan. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. 9 Servings. Recipe By :b

* when measuring the mix, do not pack. *To make sour milk, place 1 Tablespoon vinegar in measuring cup and fill to the 1 cup mark with milk. Break egg into bowl; beat. Stir in milk, sugar, cornmeal, Mix, and baking soda. Stir quickly and vigorously until just mixed. Pour ba

Corn Bread from Scratch 2 to 3 hours Corn bread mix is so successful you really don t need to make it from scratch, but it costs more than a hand mixed version. I grease the mold for corn bread with bacon drippings. To Cook: In a medium bowl, sift together the fl

Mix flour, cornmeal, dry milk, baking powder and salt. Cut in shortening completely. Refrigerate in airtight container up to I month. 12 cups mix. *lf using self rising flour, reduce baking powder to 2 tablespoons plus 1 1/2 teaspoons and omit salt. Recipe By :

Mix flour, cornmeal, dry milk, baking powder and salt. Cut in shortening completely. Refrigerate in airtight container up to 1 month. 12 cups mix. *lf using self rising flour, reduce baking powder to 2 tablespoons plus 1 1/2 teaspoons and omit salt.    

Combine eggs and milk; add flour and corn meal. Sift baking powder, salt and sugar; add to corn meal mixture. grease muffin pan with fat; pour in batter. Bake at 350 degrees for 25 to 30 minutes.     strongServings: 6/strong  

Whisk all ingreds. together in lge. bowl. Mix very thoroughly. Divide mix into two zip lock bags. You should have 2 1/2 c. per bag. Store at room temp.     strongServings: 2/strong  

Preheat oven to 400 F. Grease or spray with food release 1 eight inch square pan or 12 muffin cups. Empty mix into a mixing bowl. In separate bowl beat liquid ingredients until well mixed, and stir into dry ingredients until just moistened. Don t overmix. Spoon batter i

Bake in hot, well greased rolls pans. This will make 12 rolls. Bake in oven until light brown. Note: No temperature given. Assume a moderate oven, 350 400 F. Source: Ethel Long, Valley Grange, Jackson County, OH     strongServings:

Sift flour, measure, and sift with salt, baking soda, baking powder, and sugar. Combine eggs, milk, and shortening. Add dry ingredients. Beat thoroughly. Fill well oiled corn stick pans 2/3 full. Bake in hot oven (425ø F) 20 25 minutes. 12 servings. The Household Sea

1. Sift dry ingredients together.&20; 2. Blend in egg, milk and oil.&20;     strongServings: 8/strong  

Mix to gether flour,cornmeal,baking powder and salt.Beat egg;add milk and oil or shortening.Add to dry ingredients,stirring just enough to moisten.Pour into greased 8 inch square pan and bake in 400 oven 30 min.     strongServings: 6/strongb

Beat the eggs, milk, water and salt together, then beat in the white flour, the masa harina, and the melted butter. Or combine all the ingredients in a blender and blend until perfectly smooth, stopping to scrape down the sides as needed. Let the batter rest for at least an

Preheat oven to 425. In large mixing bowl, beat eggs, add buttermilk, oil, honey, hot red pepper, corn. Stir to blend. In smaller bowl, sift cornmeal, flour, baking powder, baking soda and salt. Add dry to wet ingredients and stir to blend. Drop little mou

Mix and sift the flour, baking powder, salt and sugar. Beat the egg, melted shortening and milk together with a rotary egg beater. Add the corn and combine with the dry ingredients, mixing well. Drop by spoonfuls into deep oil (365F) and fry for 3 to 5 minutes, or until gold

Blend the flour with the egg and the milk to make a smooth batter, then leave to stand for 20 minutes. Add the sweetcorn, season and stir. It should have the consistency of double cream. To cook, pour a tablespoon at a time into the pan with the hot oil in whic

Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent pa

Mix and sift the flour, baking powder, salt and sugar. Beat the egg, melted shortening and milk together with a rotary egg beater. Add the corn and combine with the dry ingredients, mixing well. Drop by spoonfuls into deep oil (365F) and fry for 3 to 5 minutes, or until gold