Corn Bread

This is a sweet, yummy cornbread recipe that Steve got from his cousin. He was rather popular with all of the ladies at church before we got married due to this recipe. :)

Beat in mixer:
2 eggs
1/2 cup soft butter
2/3 cup sugar
1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar or lemon juice)

Add:
1 cup cornmeal
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Bake in greased 9x13 pan at 375 for 30 minutes.

Pizza Dough

My mom sent me this recipe and we use it every Friday night. It makes a delicious, soft, thick crust. Steve likes to cut it in half to make thinner pizzas.

1 cup warm water (110 degrees)
1 tablespoon sugar
2 1/4 teaspoons yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups flour

Stir water, sugar, and yeast til dissolved. Add olive oil and salt. Stir in flour until well blended. Let rest 10 minutes.
(I usually knead it at this point to increase the elasticity, but it's not written in the recipe.) Form dough and place on pizza stone. Add toppings. Bake 15-20 minutes at 425.

60 Minute Rolls

I've been totally struggling to make bread "work" since I moved from Texas to Utah, but these rolls are fool-proof and super easy - I do every step in my mixer with the bread hooks (including the kneading). I feel like I'm totally cheating, but they turn out, so it's worth it! :)
This dough is also great for pigs in a blanket and cinnamon rolls. :)

3 1/2 - 4 1/2 cups flour
1 teaspoon salt
1 cup milk
1/4 cup butter
3 tablespoons sugar
2 tablespoons yeast
1/2 cup water

Mix 1 1/2 cups flour, sugar, salt and yeast. Set aside. Combine milk, water and butter in a microwave safe bowl. Microwave until quite warm. All butter need not be melted. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough flour to make a soft dough. Turn out onto a lightly floured surface (I cheat here and just keep it in the mixer on the knead setting); knead until smooth and elastic (about 5 minutes). Place in greased bowl, turning to grease the top of the dough. Cover lightly and place bowl in a pan of warm water. Let rise 15 minutes. Shape into rolls, let rise 15 more minutes.
Bake at 425 for 12 minutes or until golden.

Buttermilk Biscuits

These went over VERY well when I made them last week. Very light and fluffy.
I had to add an extra 3/4 cup for altitude up here, but this recipe worked perfectly as is when I was in Texas.

2 cups flour
1/2 teaspoon salt
1 cup buttermilk
5 tablespoons butter or shortening (butter flavor)
3 teaspoons baking powder
1/4 teaspoon baking soda

Mix flour, baking powder, salt and baking soda in a bowl. Cut in butter or shortening. Add and very gently mix in buttermilk, kneading it. Turn dough onto a floured board and pat to a thickness of 3/4". Cut with biscuit cutter and place on ungreased cookie sheet. The key to light, fluffy biscuits is to be very gentle with the dough.
Bake at 450 for 10-12 minutes until lightly browned.