The Southern Lady Cooks - Breads

SWEET POTATO BANANA BREAD

The Southern Lady — Thu, 13 Dec 2012 14:34:33 +0000

This sweet potato banana bread is so good. It freezes well and keeps in the refrigerator for several days. We love it with coffee for breakfast and as a snack anytime. This bread makes a great gift, too.

1 large sweet potato, cooked, peeled and mashed or 1 cup (You could probably use canned, too, but I have not tried it.)

1 cup white sugar

1/2 cup brown sugar

1/2 cup oil (I used Canola)

1 cup mashed bananas

1 teaspoon vanilla extract

3 tablespoons bourbon whiskey (Optional)

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup nuts of your choice (I used pecans)

Combine sweet potatoes, white sugar, brown sugar, oil, bananas, vanilla, whiskey and eggs in a large bowl mixing well with a spoon. Combine flour, baking soda, baking powder, cinnamon and nutmeg and mix well with a wire whisk. Mix the two together with a spoon. Pour into a sprayed loaf pan and top with nuts. (This will make one large loaf or two small loaves). Bake in preheated 350 degree oven until center is done or about 40 minutes. Enjoy!

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Filed under: BREADS, Sweet Potato Banana Bread Tagged: baking, banana bread, bananas, bourbon whiskey, bread, breakfast, brunch, dinner, food, nuts, recipes, Southern Lady, sweet potato, walnuts

BEST PUMPKIN BISCUITS

The Southern Lady — Mon, 12 Nov 2012 17:15:13 +0000

If you like pumpkin, you will love these biscuits. They are light and fluffy and wonderful with butter and honey or molasses.

2 cups self-rising flour

1 tablespoon sugar

1/4 teaspoon ground ginger

1/2 teaspoon cinnamon

1/8 teaspoon allspice

1/8 teaspoon nutmeg

1 cup buttermilk

3/4 cup 100% pumpkin

1/2 cup shortening

Mix flour, sugar, ginger, cinnamon, allspice and nutmeg together in a large bowl with a wire whisk. Cut in the shortening until mixture is like coarse crumbs. Add buttermilk and pumpkin and mix with spoon. Turn onto a floured surface. I just pat these out with my hands and cut out. (I used a juice glass because I wanted a smaller biscuit for these). Bake in preheated 450 degree oven for 12 to 15 minutes. This made about 20 biscuits using a smaller cutter. Enjoy!

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Filed under: Best Pumpkin Biscuits Tagged: baking, biscuits, bread, breakfast, brunch, dinner, food, lunch, pumpkin, recipes, Southern Lady

HOT WATER GINGERBREAD

The Southern Lady — Mon, 12 Nov 2012 17:08:34 +0000

This gingerbread is good for dessert, with coffee and as a snack anytime.

1/2 cup boiling water

1/2 cup shortening

1/2 cup white sugar

3/4 cup molasses (I used sorghum. Can use any molasses)

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

Pour hot water over shortening. Add sugar and molasses and mix well with mixer. Add eggs and continue mixing. Mix together flour, baking powder, baking soda, cinnamon, ginger, cloves and salt with a wire whisk and add to molasses mixture. Mix just till all ingredients are wet. Pour into a sprayed 9 x 9 inch pan and bake in preheated 350 degree oven for 35 to 40 minutes until center is done. Makes about 9 servings. Can add a lemon glaze or whipped cream.

Lemon Glaze Topping

1/4 cup lemon juice

1 tablespoon lemon zest

1 or more cups powdered sugar

Mix ingredients together with wire whisk and spread over hot gingerbread.

Enjoy!

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Filed under: Hot Water Gingerbread Tagged: baking, bread, breakfast, brunch, food, gingerbread, hot water, lemon sauce, lunch, recipes, Southern Lady

BEST PUMPKIN MUFFINS

The Southern Lady — Mon, 12 Nov 2012 17:00:20 +0000

I love pumpkin in anything and these muffins are the best! These are made in a big six muffin pan. They are wonderful with coffee in the morning or as a snack with a glass of milk anytime. You will not find a better pumpkin muffin.

1 cup brown sugar

1/2 cup oil (I used Canola)

2 eggs

1 cup buttermilk

1/2 teaspoon ground cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon allspice

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla extract

1 cup pumpkin

2 1/2 cups all-purpose flour

In a large mixing bowl whisk together brown sugar, oil, eggs, and buttermilk. Add cinnamon, ginger, nutmeg, and allspice and continue to whisk together. Whisk in baking soda, baking powder, vanilla extract and pumpkin. Mix in flour with a spoon. Spray large six muffin tin and fill almost full with batter. (Could use a smaller tin that makes 12 muffins). Add topping below.

Topping:

1/4 cup brown sugar

1/4 cup all-purpose flour

1/2 teaspoon cinnamon

1/4 cup quick cooking oats

2 tablespoons butter or margarine

1/2 to 3/4 cup nut pieces (I used walnuts)

Mix brown sugar, flour, cinnamon and oats in a bowl. Sprinkle over muffins and cut butter into small pieces on top. Sprinkle with nuts.

Bake in preheated 350 degree oven 30 to 35 minutes until centers are done. Makes six large or 12 small muffins. Enjoy!

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Filed under: Best Pumpkin Muffins Tagged: baking, breakfast, brunch, dinner, food, Holidays, lunch, muffins, nuts, pumpkin, recipes, Southern Lady, walnuts

HONEY OAT BREAD

The Southern Lady — Wed, 11 Apr 2012 22:09:14 +0000

This is an easy quick bread that is so good straight from the oven spread with honey butter.

1 cup whole wheat flour

1 cup all-purpose flour

1 teaspoon salt

1 tablespoon baking powder

3/4 cup rolled oats

1/4 cup honey

1 1/4 cups buttermilk

1 egg

2 tablespoons oil (I used Canola)

In a large bowl using a whisk mix together the whole wheat flour, all-purpose flour, oats, salt, and baking powder. In a smaller bowl whisk together the buttermilk, egg, oil and honey. Combine the two bowls and mix well with spoon. Turn out onto a wheat floured board and knead, adding flour until you have a dough. Spray a 9 x 4 bread pan with cooking spray and add dough. Bake in preheated 350 degree oven for 40 – 45 minutes. Remove from pan and slice and enjoy with honey butter spread. Makes one loaf.

Honey Butter Spread

1 stick butter or margarine or 1/2 cup

1/3 cup honey

Remove paper from margarine and put in large microwave bowl. Microwave about 12 seconds to soften the butter. Add the honey and beat with electric mixer about a minute until smooth. Enjoy on this bread, biscuits, waffles, and pancakes. Store in refrigerator. Keeps well.

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Filed under: BREADS, Honey Oat Bread Tagged: baking, bread, breakfast, brunch, dinner, food, honey, lunch, recipes, rolled oats, Southern Lady