Corn Bread Pudding

Ingredients

• 1 box Jiffy corn meal mix
• 1  can creamed corn (15 oz)
• 1 can sweet corn kernels, drained
• 1/2 cup butter (1 stick), melted 
• 3 eggs, beaten
• 1 cup sour cream or plain yogurt
• 1/2 tsp salt

Directions

1. Preheat oven to 375 degrees. Prepare 2 qt casserole dish with non-stick cooking spray.
2. Mix all ingredients together.
3. Bake for 35-40 min until top is golden.

Notes

• Try variation with the Krusteaz mix

Source
https://www.tiktok.com/@brunchwithbabs/video/7032355832729816325?lang=en&is_copy_url=1&is_from_webapp=v1

Blueberry Grilled Cheese

Ingredients

• 1 cup blueberries
• 2 tablespoons balsamic vinegar
• 3 tablespoons brown sugar
• 4 slices bread
• 1 cup baby spinach (optional)
• 2 slices havarti 

Directions

1. Heat blueberries, vinegar, and brown sugar in a saucepan over medium heat, bring to a boil for 5 minutes. 
2. Strain and set aside. 
3. Layer half of havarti and spinach leaves onto one slice of wheat bread. 
4. Spread blueberry mixture over spinach. 
5. Top with remaining havarti.
6. Place another bread slice over cheese. 
7. Heat a skillet over medium heat and cook sandwich on each side for 2-3 minutes, or until cheese is melty.

Notes
- It's good!

Source
- Pepperidge Farm Insta

Applesauce Bread

Ingredients

• 1/2 cup of softened butter
• 1 large egg
• 1 1/2 tsp baking soda
• 3/4 tsp ground nutmeg
• 1 cup sugar
• 1 1/2 cups of flour
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 1/2 cups of applesauce
• 1 tsp of pure vanilla extract

Directions

1. Preheat the oven to 350 degrees
2. In a large bowl, blend together the butter, egg, and sugar with electric mixer
3. Add the flour, baking soda, cinnamon, nutmeg, and salt
4. After it starts to from a crumbly dough, pour in the applesauce + vanilla extract and mix together
5. Bake at 350 degrees for about 40 minutes

Notes
- Pecans or raisins optional

Source
http://www.keeleymcguire.com/2011/11/food-for-thought-applesauce-bread.html?m=1

https://www.pauladeen.com/recipe/applesauce-bread/

Homemade Artisan Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon yeast (Active Dry Yeast)
• 1 1/2 to 2  cups room temperature water (start with 1 1/2 cups)

Directions

1. Mix the flour, salt, and yeast until combined.
2. Add in the water in a large bowl (start with 1 1/2 cups then add more until it isn’t dry, but you don’t want it too wet).
3. Cover with a plate or plastic wrap and let sit for 8 to 24 hours (on the kitchen counter). Then degas, by stirring it once to get the air out.
4. Grease your bread pan with oil or butter (coating with flour helps it to not stick).
5. Place bread dough in your baking pan and let it rise for an hour covered with a dish towel.
6. Bake at 400 degrees for 30 minutes covered with tin foil, then 10 minutes uncovered until golden on top (best to “tent” the tin foil so it doesn’t stick to the baking bread).

Add-ins
Cranberry Hazelnut Bread
Before you add the water mix in- 1/2 cup dried cranberries 1/2 cup chopped hazelnuts

Cheese Bread
1/2 cup shredded cheddar cheese (Kerry Gold, use micro plain)

Rosemary
A handful of freshly chopped rosemary, top with flaked sea salt

Cinnamon Raisin
1/2 cup raisins, 2 teaspoons cinnamon

Source
https://nestingwithgrace.com/homemade-artisan-bread-easy-recipe

Cheddar-Dill Scones

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour, divided
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, beaten lightly
• 1 cup cold heavy cream
• 1/2 pound extra-sharp yellow Cheddar, grated
• 1 cup minced fresh dill
• 1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions

1. Preheat the oven to 400 degrees F.
2. Combine 4 cups of flour, the baking powder, and salt in the bowl.
3. Add the butter and cut in until the butter is in pea-sized pieces.
4. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture.
5. Combine until just blended.
6. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough.
7. Mix until they are almost incorporated.
8. Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed.
9. Roll the dough 3/4-inch thick.
10. Cut into 4-inch squares and then in half diagonally to make triangles.
11. Brush the tops with egg wash.
12. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Notes
Yield:16 large scones

Source
1999, The Barefoot Contessa Cookbook - http://www.foodnetwork.com/recipes/cheddar-dill-scones-recipe.html

Pumpkin Spice Pull Apart Bread with Vanilla Glaze

Ingredients

• 1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits (8 biscuits)
• 3/4 cup canned pumpkin pie mix (not plain pumpkin)
• 2 tablespoons butter, melted
• 1/3 cup granulated sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup powdered sugar
• 1 Tbs milk
• 1/4 teaspoon vanilla

Directions

1. Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
2. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make total of 16 thin biscuits.
3. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice.
4. Spread pumpkin pie mix on top of each. Top each with melted butter. Sprinkle sugar, pumpkin pie spice mixture over each.
5. Stack biscuits in 4 piles of 4 biscuits each. 
6. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan. It should look like a 16-layer sandwich with no filling on the outside ends.
7. Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
8. Cool loaf slightly. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on serving platter to release loaf. 
9. In small bowl, mix powdered sugar, milk, vanilla. Drizzle over loaf. 
10. Serve warm.

Notes
15 min prep time
60 min total time
8 ingredients
8 servings

Source
http://www.pillsbury.com/recipes/pumpkin-spice-pull-apart-bread/486355a7-1159-4c50-a76c-41f433884a52

http://www.thecomfortofcooking.com/2014/11/pumpkin-spice-pull-apart-bread-with-vanilla-glaze.html

Marsha’s Challah

Ingredients

• 8-10 cups flour
• ½ cup butter
• 1 ¾ cup boiling water
• ½ cup sugar
• 2 tsp salt
• ½ tsp cinnamon
• 1 tsp vanilla
• ¼ tsp allspice
• 2 packages yeast
• ¾ cup warm water
• 4 eggs

Directions

1. Dissolve yeast in ¾ cup warm water (110-115 degrees) stir in 1 tsp sugar. Allow to stand 15 minutes. (Yeast mixture should be bubbly) 
2. Mix 3 eggs and the white of the 4th, reserve the yolk for the top of the bread.
3. Melt butter in boiling water in a large bowl. 
4. Add flour, sugar, cinnamon, vanilla and allspice to food processor. When just lukewarm, add the yeast and egg mixture. Mix well and as you mix, gradually stir in more flour if needed.
5. Blend all for 5-7 minutes. 
6. Grease large bowl, place dough in this bowl, oiling the top of the dough so that it does not dry out. Cover and leave in a warm place until dough has doubled in bulk (2-2 ½ hours)
7. When dough is ready, knead by punching down. Then divide into 4 equal sections. Take each section and divide in thirds. [optional: knead in raisins or other dried fruit.] Braid dough and place loaf on a greased cookie sheet. Cover and allow to rise until double (1/2 to 1 hour).
8. Beat egg yolk and mix with a little cold water. Using a pastry brush, brush the egg yolk mixture on each loaf. [optional: Sprinkle with poppy or sesame seeds.]
9. Bake at 375 for 25 to 30 minutes until well browned.
10. Cool on a wire rack.

Notes
As a child, I would spend hours with my grandmother, Dora, in the kitchen mixing, kneading, shaping and baking challah.  Grandma made her challah by feel – a bissel of this and a bissel of that – no recipe.  She passed away when I was 13, before I could master her challah-making secrets.  This recipe is the closest I’ve ever found to her challah.  – Marsha Friedman

Jiffy Corn Bread with Creamed Corn

Ingredients

• 1 box Jiffy corn meal mix
• 5 oz. sweet creamed corn
• 4 oz. plain greek yogurt
• 1/4c milk
• 1 egg

Instructions

1. Preheat oven to 400 degrees. Prepare loaf pan with non-stick cooking spray.
2. Crack egg into custard cup and whisk to combine with a fork.
3. Mix all ingredients together.
4. Pour batter into prepped mini load pan
5. Bake for 25-30 min until top is golden.

Notes
Serves 2-4

---

Ingredients

• 2 boxes Jiffy corn muffin mix
• 1 cup plain Greek yogurt/sour cream
• 3 eggs, beaten
• 1/2 c milk
• 1 tsp. salt
• 16 oz. can creamed corn

Instructions

1. Preheat oven to 375º.
2. Mix all ingredients together and pour into greased 9x13 baking dish.
3. Bake for 35 minutes or until lightly brown.