Spotted Dog

Photo by Nancy Kennedy/Shutterstock

Ingredients

• 3 cups all-purpose flour
• ⅔ cup sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 ½ cups raisins
• 3 teaspoons caraway seeds
• 2 large eggs, beaten
• 2 cups buttermilk
• 2 tablespoons salted butter, melted
• Softened butter for serving

Directions

1. Preheat oven to 350°F. Grease and flour 9-inch round baking pan.
2. In large bowl, combine flour, sugar, salt, baking powder, and baking soda. Stir in raisins and caraway seeds. Make well in center and stir in eggs, buttermilk, and butter.
3. Transfer dough to prepared pan and bake for about 1 hour or until top is golden and skewer inserted into center comes out clean.
4. Cool in pan on wire rack for 5 minutes and then invert bread onto rack, and let cool completely before slicing. Serve slices spread with butter.

Green Onion Spoonbread

Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.

Ingredients

• 3 tablespoons unsalted butter
• 1 cup plus 3 tablespoons stone-ground cornmeal
• 1 ⅔ cups whole milk
• ⅔ cup heavy cream
• ⅔ cup buttermilk
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 ounces sharp cheddar cheese, grated
• 4 eggs, separated
• ¼ cup finely chopped green onions, green and white parts
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons sugar

Directions

1. Butter 9×13-inch baking dish with 1 tablespoon butter. Add 3 tablespoons cornmeal to dish and tilt dish to coat bottom and sides with cornmeal. Set baking dish aside.
2. Combine milk, cream, buttermilk, salt, and pepper in medium saucepan, and bring just to a boil. Whisk in 1 cup cornmeal and cook, stirring constantly, until mixture thickens and has consistency of grits, 1 to 2 minutes. Remove from heat and immediately transfer mixture to heatproof bowl. Stir in cheese, and set bowl aside until mixture is lukewarm, stirring often to prevent skin from forming on top, 10 to 15 minutes.
3. Preheat oven to 350° F.
4. In small bowl, lightly beat egg yolks. Then stir yolks, green onions, thyme, baking soda, and baking powder into cornmeal mixture.
5. Combine egg whites and sugar in mixing bowl, and beat until stiff peaks form. Fold ⅓ of whites into cornmeal mixture to lighten it. Then gently fold in remaining whites, taking care not to deflate whites.
6. Transfer mixture to prepared baking dish, and bake until spoonbread is puffed and golden brown on top, and knife inserted into center comes out clean, about 30 minutes. Serve immediately.

Anytime Popovers

• 4 eggs
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 1/2 cups milk
• 2 tablespoons vegetable oil

Preheat oven to 425 degrees F. Grease custard cups or deep muffin tins.

Beat eggs until light in color. Add flour, salt, and milk and beat until smooth. Stir in oil and pour into cups or tins, filling each halfway.

Bake 30 minutes. Remove from pans and serve immediately.

Homemade Cinnamon Raisin Bread

Cinnamon Raisin Bread

• 1/2 cup milk
• 1/3 cup warm water
• 1 package active dry yeast
• 1 egg
• 2 tablespoons and 2 teaspoons white sugar
• 1/4 teaspoon salt
• 2 tablespoons and 2 teaspoons margarine, softened
• 1/3 cup raisins
• 1-2/3 cups all-purpose flour
• 1 cup whole-wheat flour
• 2 teaspoons milk
• 1/4 cup white sugar
• 3 teaspoons ground cinnamon
• 2 teaspoons butter, melted

Warm milk in small saucepan until it bubbles. Remove from heat and let cool until lukewarm. Dissolve yeast in warm water and set aside until frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Gradually add flour to make a stiff dough. Knead dough on a lightly floured surface, about 10 minutes. Place in greased mixing bowl and turn to coat dough. Cover with damp cloth and let rise until doubled, about 1 hour and 30 minutes.

Press or roll out on lightly floured surface into large rectangle 1/2 inch thick. Sprinkle 2 teaspoons milk over dough. Mix together 1/4 cup sugar and 3 teaspoons cinnamon, and sprinkle mixture on top of dough. Roll up tightly, about 3 inches in diameter, and tuck under ends. Place loaf into well greased 9 x 5-inch pan. Lightly grease top and allow to rise again for 1 hour.

Bake at 350 F for 45 minutes, or until loaf is lightly browned. Remove from pan and brush with melted butter or margarine. Let cool before slicing.

For Cranberrry Walnut Scone Dry Mix

Cranberry Jar
Courtesy of The Food Channel

For jar

• 2½ cups biscuit baking mix, dry
• 1/2 teaspoon orange zest, fresh
• 1/4 cup dark brown sugar, packed
• 1/2 cup walnut pieces
• 1/2 cup dried cranberries

To make scones

• 1/2 cup milk
• 1 egg
• Milk
• Sugar

Preparation (for instruction card):

• Preheat oven to 425 F.
• Combine all ingredients in bowl and mix.
• Turn dough out onto a lightly floured surface; gently knead 2 to 3 times.
• Pat dough into an 8-inch round on cookie sheet sprayed lightly with cooking spray.
• Cut into 8 wedges; brush top of dough lightly with milk and sprinkle with sugar.
• Bake for 12 to 15 minutes or until golden. Serve warm.

Courtesy of The Food Channel

Cornbread Dressing Muffins

Southern Cornbread Dressing Muffins

(Makes 12 muffins)

• 3 cups crumbled cornbread
• 2 cups crumbled buttermilk biscuits
• 2 tablespoons butter
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup turkey or chicken broth
• 1/2 cup whole milk
• 1 large egg, lightly beaten
• 1 teaspoon poultry seasoning
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon black pepper
• Cooking spray

Preheat oven to 375 F.

Melt butter in heavy skillet; add bell pepper, onion, and celery, and cook over medium-high heat until tender, stirring often. Add vegetables to crumbs in bowl. Combine broth and next 5 ingredients. Pour over crumb mixture and toss gently to mix. Spoon mixture into muffin cups coated with cooking spray. Bake for 35 minutes until lightly browned. Let stand for 10 minutes before removing from pans.

Cranberry-Orange Corn Muffin

Cranberry-Orange Corn Muffins

(Makes 12 muffins)

• 1/2 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 1 cup yellow cornmeal
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup buttermilk
• 1/3 cup orange juice
• 1/3 cup canola oil
• 1 egg
• 1 1/2 tablespoons orange zest
• 1 cup fresh cranberries

Preheat oven to 400 F. Grease muffin tin or place muffin liners in tin. In large bowl, combine flours, cornmeal, sugar, cinnamon, baking powder, baking soda, and salt. In small bowl, combine buttermilk, orange juice, oil, egg, and orange zest. Add wet mixture to the flour mixture, stirring until moist. Stir in cranberries. Fill each muffin cup about 3/4 full and bake for 20 to 25 minutes.

Irish Soda Bread

Irish Soda Bread

(Makes 2 loaves)

• 5 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 3/4 cup sugar
• 1 stick unsalted butter
• 1 1/4 cups currants, soaked in water for at least 15 minutes and drained
• 1 1/4 cups golden raisins, soaked in water for at least 15 minutes and drained
• 3 tablespoons caraway seeds
• 2 1/2 cups buttermilk
• 1 large egg, slightly beaten

Preheat oven to 350 F. Butter two 9×5-inch loaf pans.

Combine sifted flour, sugar, baking powder, salt, and baking soda. Cut in butter and mix thoroughly with hands until mixture appears grainy. Stir in currants, raisins, and caraway seeds.

Add buttermilk and egg to mixture and stir until well moistened. Shape dough into 2 loaves and place in prepared pans. Bake for one hour. Test with toothpick. Cool in pans for 5 minutes. Then, transfer to wire rack to cool.

Soy Sunflower Bread

Soy Sunflower Bread

(Makes 3 loaves)

• 3 cups warm water
• 2 packages active dry yeast
• 4 tablespoons barley malt or honey
• 3 cups (plus extra for dough and working surface) whole wheat flour
• 1/2 cup chopped sunflower seeds
• 3/4 cup soy flour
• 4 tablespoons vegetable oil
• 1 tablespooon salt

Combine water and yeast and stir until blended. Add barley malt or honey and 3 cups whole wheat flour. Beat 100 strokes by hand or for 2 1/2 minutes with electric beater. Cover and let stand for 20 to 30 minutes.

Stir in sunflower seeds, soy flour, vegetable oil, and salt. Mix well and add enough whole wheat flour so that dough no longer sticks to bowl.

Turn dough onto floured working surface and kneed for 8 to 10 minutes, adding whole wheat flour as necessary, until you have smooth, shiny ball.

Oil bowl and put in dough, turning so entire surface is coated. Cover and let rise in warm place for 1 hour or until doubled.

Grease 3 loaf tins with vegetable oil.

Punch dough down and divide into 3 parts. Knead and shape each part into loaf and place in tin. Cover with towel and let rise until doubled.

Preheat oven to 350 degrees F.

Bake bread 45 to 50 minutes. Turn out on rack to cool.

Banana Bread

• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 stick butter, softened
• 3/4 cup sugar
• 2 large eggs
• 3 very ripe bananas, mashed
• 2/3 cup plain yogurt
• 1 teaspoon vanilla
• 4 ounces semisweet chocolate chips

1. Preheat oven to 375º. Butter a loaf pan. (Mine is 9 by 5 by 3 inches.)
2. In a small bowl, stir flour, baking soda, salt, and cinnamon.
3. In a large mixing bowl, beat butter and sugar until pale and fluffy. Beat in eggs one at a time until mixed. Beat in bananas, yogurt, and vanilla.
4. Mix in flour mixture on low until combined. Fold in chocolate chips. Pour into loaf pan.
5. Bake about 35-40 minutes, until golden brown and toothpick comes out clean.