Cornbread goes with so many meals, but it is especially good with chili! This recipe makes a very small batch, but you can double it and back in larger pan if desired.
These are super easy biscuits to make. I often start the dough ahead of time and place it in the refrigerator. Then I pull it out and finish it just before I want to bake the biscuits.
These are our favorite biscuits to serve with gravy.
While overseas, we often could not get some of our favorite foods. Most of the time it did not matter, but occasionally we wanted comfort food from home. Not only are English muffins easy to make, but use ingredients that were found easily while we traveled.
They are good plain, but English muffins are much better toasted. They are good eaten in so many ways; with eggs and cheese, as hamburger rolls, smothered in butter, or as a base for peanut butter and jelly.
Looking up how to make puff pastry, we found this recipe for “rough puff pastry”. It looked easy, so we decided to try it. It turned out wonderfully.
Just remember that the dough will need lots of time in the fridge. Be sure to put the cold dough in a hot oven so the pastry rises properly.
Once sourdough is made, it needs to be fed occasionally.
You can find many good sourdough recipes to make if you were not given any from a friend. I recommend the recipe from Artisan Breads Every Day by Peter Reinhart.
We could not buy bagels in Swaziland. So, I learned how to make them. It was always fun to surprise the single guys with fresh bagels when they got home from work. This was a favorite recipe that I made often.
While you can use all purpose flour, the high gluten bread flour makes a much better bagel. If you do not have bread flour, add a Tbl of gluten to the mix.
To change the bagel crust some, either add 1 1/2 tablespoon sugar or 1/4 cup instant malted milk powder to the the boiling water before adding the bagels.