Category Archives: Baked Goods

Easy Side: Homemade Cornbread

Posted on March 4, 2013

I used to buy those Jiffy cornbread mix boxes, they were easy and quick. That was until I came across this cornbread recipe a few years ago. I haven’t turned back to those little blue boxes since. Today I present one of my favorite things to make in a cast iron skillet, probably the reason I registered for one, cornbread! No boxed mix can beat a simple homemade cast iron cornbread. This is always my go to recipe when I want some cornbread.  All of the ingredients are standard in my kitchen, so unless for some reason I am out of corn meal, I can always whip up this quick side.

Homemade Cornbread -- Supper for a Steal

This time I decided to spice it up a bit with some fresh jalapeno, I only used one small seeded and diced jalapeno and it really didn’t add too much. If you are looking for a kick to your cornbread add two.

I like to double the recipe because my cast iron skillet is huge. In order to fill it up you need to double it. Plus them I am left with plenty of leftovers. It freezers great. Extra cornbread + extra chili (coming tomorrow) = plenty of lunches throughout the next week.

If you don’t have a cast iron skillet, what are you waiting for? Register to win one now!

Homemade Cornbread - Supper for a Steal

Easy Side: Homemade Cornbread
 
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Serves: 6-8

Ingredients
  • 1 ¼ cup All purpose flour
  • ¾ cup corn meal
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ¼ cup vegetable oil
  • 1 egg, beaten

Instructions
  1. Preheat oven to 400 degrees, if using a cast iron skillet allow the skillet to heat up in the oven.
  2. Whisk together dry ingredients. Stir in milk, oil, and egg, until just moistened. Carefully remove cast iron from oven and pour batter into it. Bake 15 minutes until golden brown.
  3. If using glass baking dish cook 20-25 minutes.

Adapted from Everything is Homemade

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Homemade Tortillas for #SundaySupper

Posted on January 6, 2013

Homemade Tortillas -- Supper for a Steal

This week each member of the #SundaySupper team is tackling something on their bucket list. Do you have a culinary bucket list? Recipes you have been dying to make but aren’t quite sure you’re ready? Hopefully this #SundaySupper will give you the confidence to give it a shot, because even if it doesn’t turn out quite right, can make for a good story.

I have always wanted to try my hand at homemade flour tortillas. I constantly see other bloggers saying once you’ve made them yourself you will never go back.

I don’t know if this is the case for me considering it took about 3 (mostly passive) hours to make 8 tortillas.

It was great to say I tried. They did taste quite delicious. The ones I cooked correctly were soft and chewy, but I am clearly lazy and will stick to buying them when they are on sale.

You must roll them out very thin and cook them just enough that they are still pliable. There is a fine line between pliable and crispy with these. A few of the crispies were eaten for research while cooking.

Homemade Tortillas - Supper for a Steal

Oh don’t mind me, off to make a bacon and pepperjack cheese quesadilla on my homemade tortillas.

Homemade Tortillas for #SundaySupper
 
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Recipe type: Bread
Serves: 8

Ingredients
  • 1 ¼ cups all purpose flour
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup vegetable shortening (although lard is suggested)
  • 1 tablespoon (additional) shortening (or lard)
  • ½ cup hot water

Instructions
  1. Combine flour, baking powder, and salt in a large wooden bowl. Stir together to combine.
  2. Add the shortening in spoonfuls using all of it the ¼ cup and 1 tablespoon. Using a pastry blender combine the ingredients until coarse crumbs form.
  3. Slowly pour in hot water, mixing to combine. Knead 3-5 minutes until dough is less sticky.
  4. Cover with a kitchen towel and let rest at least one hour. I did all of these above steps in the same wooden bowl.
  5. Roll into small, ping pong size balls, place on a tray and cover with kitchen towel. Allow to rest an additional 20-30 minutes.
  6. Heat a cast iron or dark skillet over medium to medium high heat. Roll out each ball individually. Make sure to roll them very thin and rub your rolling pin with flour to prevent sticking. Cook tortilla in skillet 20-30 seconds per side, remove when they have slightly browned, but are still pliable.

Adapted from The Pioneer Woman 

Sunday Supper Specialty Breads:

Sunday Supper Main Dishes:

Sunday Supper Desserts and Snacks:

Are you ready to tackle your culinary bucket list? I’m one down and lots to go. Perhaps my next one will be a recipe in today’s event. They all look so good. Choices, choices…

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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Guest Post – Pippi’s in the Kitchen Again: Raspberry Jalapeno Jam Muffins

Posted on July 31, 2012

Note from Lane: Today Sheila from Pippi’s in the Kitchen Again is here sharing Raspberry Jalapeno Jam Muffins. These sounds delicious. Make your self a big salad and grab of few muffins and you will have yourself a delicious dinner.

These are super yummy! You can use your favorite jam or if you want to finish off a jam jar. And you can mix and match flavors really easily too. The raspberry did not come out very strong in these. But they were still really great. I already have all the ingredients for this recipe in my pantry. So no extra trips to the grocery store. I love to bake, so I keep my pantry pretty well stocked for baking, but it is unlikely that you will have to buy more than one or two ingredients for these muffins.

Raspberry Jalapeno Jam Muffins

This recipe is adapted from Big Girls Small Kitchen.

Ingredients:

  • 2 cups flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup pomegranate juice (or any juice you want)
  • 1/2 cup canola oil
  • 2 eggs
  • 1/4 cup raspberry jalapeno jam

Directions:

1. Preheat the oven to 350 degrees F. Line a 12 muffin tin.

2. In a small mixing bowl, combine dry ingredients; flour, sugar, baking powder, baking soda and salt.

3. In a different bowl, combine wet ingredients; juice, oil, eggs and marmalade. Whisk thoroughly.

4. Add dry ingredients to wet ingredients gradually. Mix together, some lumps are ok.

5. Fill the each muffin liner about 3/4 the way full. Bake for 20-25 minutes, or until a test toothpick comes out clean. These are best day they are made.

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