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With Thanksgiving quickly approaching… I actually thought it was still two weeks away until someone corrected me yesterday, uh oh, it’s only a week away.

So I came home and broke out the recipe books, recipe websites and favorite recipe file and started searching.  I got as far as bread. 

I love bread.  Forget all the carbohydrate stuff that says it makes you fat, it has yet to make me fat.  Even when I used to make fresh bread nearly every day and would eat a whole loaf just out of the oven by myself I didn’t get fat.  In fact, the whole reason I started making bread 20 years ago was to stay thin in college.  I’ve always loved to bake, and in college I baked a lot of cookies, pies and cakes (cheesecakes to be more specific…mmmmm).  And baking was ok when I had guy roommates to eat the stuff.  But when I moved into an apartment with just one girl roommate, we ate too much of my baked goods.  And as we all know, women cannot eat baked goods as successfully as men and not get fat,  so I learned to bake bread instead of cookies and cakes.

But back to today.  In hunting, I found two of my favorite bread recipes which are quick and easy to put together.  Buttermilk Biscuits (no need for buttermilk, just add a little white vinegar to your milk), and Homemade Cornbread (compliments of a tattered old Fanny Farmer cookbook that was my grandmothers (and she was born in 1899, so that tells you how old and tattered the cookbook is).  Neither of these breads contain yeast so we’re not talking any special ingredients and they’re both very yummy and can be made in a hurry for your Thanksgiving feast.

 

Now before I get long winded again, here’s the recipes.

 

Easy Buttermilk Biscuits

2 Cups Flour

2 tsp. Baking Powder

1 tsp. Salt

One quarter tsp. Baking Soda

One third cup Margarine or Butter softened

Three quarter cup Buttermilk (we use regular milk and 1 Tbsp. White Vinegar)

 

In a large bowl combine flour, baking powder, baking soda, salt.  Cut in margarine with a fork until mixture is crumbly.  Add milk and stir until it forms a soft dough.  Place dough on lightly floured surface and knead lightly a few times.  Shape dough into 16-18 biscuit shaped balls (the quicker way that we usually do it), or roll the dough out and cut with a circle cookie cutter that is about 1 and a half inches wide.

Place the biscuits 1 inch apart on a lightly greased baking sheet.  Bake at 425 for 12 to 15 minutes or until golden brown.

 

For years I used to roll out the dough and cut into circles but have found that just shaping the dough with our hands works just as well and is quicker.

 

Quick Corn Bread

1 Cup Flour

Three fourth Cup Corn Meal

One Third Cup Sugar

3 tsp. Baking Powder

Three fourth tsp. Salt

1 Cup Milk

1 Egg Beaten

3 Tbsp. Melted Butter

 

In Large Bowl mix flour, corn meal, sugar, baking powder and salt.  Stir well.  Add milk, egg and melted butter.  Mix until smooth.

Bake in a greased 8 by 8 inch pan at 425 degrees for 20 minutes.

 

Tip:  We first line our 8 by 8 pan with foil, and then spray it so that the cornbread pops out easily.  To line the pan quickly and without wrinkles in the corners we take a piece of foil and ‘mold’ it on the outside bottom of the pan then take it off and press it inside.

 

If you have any favorite bread recipes to share I’d love to hear them, I’m always trying new bread! 

 

 

 

Tags: bread, fridays foodstuff, Recipes

This entry was posted on Friday, November 21st, 2008 at 11:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.