Squash Cornbread

 Another recipe Kay Smith gave me today. (6-17-25)

Ingredients:

1 Jiffy cornbread mix 

3 eggs 

1/4 cup milk

1/4 cup oil

2 cups grated squash 

2 cups grated cheddar cheese

1 chopped onion 

I melted 1/2 stick butter in my large iron skillet and baked at 350 degrees for 45 minutes 

Broccoli Cornbred

 Elaine Primeaux gave me this recipe in 1998 

Ingredients:

1 box Jiffy cornbread mix 

1/2 cup cottage cheese 

2 eggs 

1 cup chopped fresh broccoli florets

1/2 cup shredded cheddar cheese 

1/2 medium onion chopped 

Melt 3/4 stick butter in baking dish 

Pour in batter and bake 375 degrees for 25-35

If you want a thicker end result, use a smaller pan and adjust the cooking time.   For this batch, I used a 9x13 cake pan.  I have used a 8x8, it just takes a longer bake time.  

Chocolate Gravy

On Christmas morning, I always made chocolate gravy and biscuits.  I have made it occasionally at other times, but it is mainly a Christmas morning treat. 

This year, I measured as I made it.  I never had a recipe for this, just knew the ingredients.  

It is yummy over hot biscuits, topped off with a pat of butter.  

 1/4 cup cocoa

2 cups sugar

1/2 cup flour 

3 cups milk 

1 teaspoon vanilla

1/4 teaspoon salt 

1 tablespoon butter 

Use whisk to blend and stir while cooking until thickened. 

Ruby Arnold’s Sugar Cookies

 

After many recipe failures, my friend Carla discovered her mother always used Parkay margarine and Crisco oil.  Brands sometimes make all the difference! 

Cream together two sticks of Parkay at room temperature with one cup granulated sugar and one cup powdered confectionery sugar.  

Add one cup Crisco oil, one teaspoon vanilla, and two eggs, then beat well.

Add 4 1/2 cups sifted all purpose flour, one teaspoon soda, and one teaspoon cream of tartar and a dash of salt. 

Chill the dough for three hours or longer.  

Make into small balls, dip in sugar (I use cake decorating sugar crystals, they are bigger) and press with a glass. (I use my hands)

Bake at 350 degrees for 20 minutes  (I bake at 325 in my convection oven)

REMOVE FROM COOKIE SHEET IMMEDIATELY!   After they cool, they will crumble! 

                                                   

Pumpkin Pie

 2 eggs

16 ounce can of pumpkin (NOT pumpkin pie mix)

1 tablespoon all purpose flour

1/2 teaspoon salt

Large can of evaporated milk 

1 cup brown sugar, packed

1 teaspoon cinnamon

     (Optional: 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, or 1/2 teaspoon pumpkin pie spice)

Pie shell, unbaked 

Beat all ingredients and pour into unbaked pie shell. Bake at 350degrees until tests done when toothpick comes out clean from center (45 minutes or so)

This recipe will make two small pies, or one deep dish   

Fresh Apple Cake

 

3 cups chipped apples (I usually use Granny Smith apples, but have used other kinds, and have also used pears)

2 cups sugar

1 cup oil

3 egg yolks

3 cups all purpose flour

2 tsp. Soda

1 tsp. Salt

2 tsp cinnamon

1 cup chopped pecans 

1 tsp vanilla

3 beaten egg up whites 

Chip the apples and add the sugar and oil to them, let them set about an hour.   (They will get juicy!) 

In the meantime, combine flour, soda, salt, and cinnamon.  

After apples have set, add egg yolks, then the dry ingredients. Batter will be stiff.

Beat the egg whites until peaks form, then fold them into batter.  Add pecans.

Bake at 325 degrees in a greased Bundt pan approximately 1 hour 25 minutes or until it tests done when inserted tooth pick comes out clean   

Brioche Bread

 INGREDIENTS

 2 ½ cups flour

 3 tbsp  sugar

 1 tsp salt

 1 tbsp dry yeast

 1 egg

 ⅔ cup warm milk 

 1 12 tbsp butter

 3 tbsp cream cheese

  

1.  Whisk flour with salt and yeast, make a well in the center add sugar, milk and egg.  Blend on low speed with dough hook.
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3.  Add cream cheese and softened butter.  Mix u til smooth.  Remove to a bowl and cover the dough, set aside for 1 hour.

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2.  Cut into 8 portions, roll each into a ball, then set aside for 20 minutes.

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2.  Press out excess air and roll again. Place into a round baking pan, set aside for 1 hour.

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2.  Dust with flour and bake at 300F until golden brown. I used a powdered sugar sifter to dust the flour on top.