Homemade Hamburger Buns

 These are amazing and so fast and easy!  I like them better without sesame seeds because it's too messy.

Ingredients:

2 T active dry yeast

1 C plus 2 T warm water (110 to 115 degrees)

1/3 C canola oil (I use olive oil)

1/4 C sugar

1 large egg, room temperature

1 tsp salt

3 to 3 1/2 C all purpose flour

Optional: Melted butter and sesame seeds

Directions:

Prepare the yeast

In a large bowl (or mixer like a bosch), dissolve the yeast in warm water.  Add the oil and sugar, and let the mixture stand for five minutes.

Form the dough

Add the egg, salt, and enough flour to form a soft dough.

Knead the dough

Turn the dough onto a floured surface.  Knead the dough until it is smooth and elastic three to five minutes.  (I just turn on my bosch to the number 2 setting for a couple minutes).  Do not let it rise.

Divide the dough

Divide the dough into 12 pieces.  Shape each piece into a ball and place them 3 inches apart on greased baking sheets.

Rest and bake the hamburger buns

Preheat the oven to 425 degrees.

Cover the dough balls on the baking sheet and let them rest for 10 minutes.  Then bake the buns until golden brown, 8 to 12 minutes.  

Let cool

SURE-JELL FREEZER JAM

 

Click on the picture to make it more clear.

1.  Use dry measuring cup to measure exact amount of prepared fruit.  stir in lemon juice if listed in recipe chart.

2.  Measure exact amount of sugar; add to fruit.  Let stand 10 minutes; stirring occasionally.  DO NOT REDUCE THE SUGER OR USE SUGAR SUBSTITUTE SINCE THIS WILL RESULT IN SET FAILURES.

3.  Stir 1 package of Sure-Jell Premium Fruit Pectin and 3/4 cup water in small saucepan.  (Pectin may start out lumpy.). Bring to boil on highest, stirring constantly.  Boil 1 minute, stirring constantly.  Remove from heat.

4.  Add pectin mixture to fruit mixture; stir 3 minutes or until sugar is completely dissolved and no longer grainy.

5.  Fill containers immediately, leaving 1/2 inch space at tops for expansion during freezing; cover with lids.

6.  Let stand at room temperature 24 hours or until set.  Refrigerate up to 3 weeks or freeze up to 1 year.

Grandma's Country White Bread

 *Makes 2 loaves

INGREDIENTS

3 cups luke-warm water

1/4 cup sugar

1 1/2 Tbsp. yeast

1/3 cup oil

1 Tbsp. salt

6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour... closer to 8 cups, and it will make a softer, less-coarse bread.)

*opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)

DIRECTIONS

In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency. 

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

Punch the dough down, divide and and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9" pans.) Cover and let rise till the top of the dough is an inch or two above the bread pans.

Bake at 375 degrees for 25 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack. Slice, and serve warm with butter and honey.

Store in an air-tight bag. Baked loaves AND bread dough freeze well. 

Pineapple Buns (Bo Lo Bao)

 These are a favorite of ours from Hong Kong! Finally found a recipe that's close!

INGREDIENTS

FOR THE BREAD DOUGH:

2/3 cup heavy cream (at room temperature)

1 cup milk (at room temperature)

1 large egg (at room temperature)

1/3 cup sugar

1/2 cup cake flour

3 1/2 cups bread flour

1 tablespoon active dry yeast

1 1/2 teaspoons salt

FOR THE TOPPING DOUGH:

¼ cup dry milk powder

1¼ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

2/3 cup superfine sugar (it’s very important that it’s superfine)

¼ cup vegetable shortening (can subsitute lard or butter)

2 tablespoons milk

1 egg yolk

1/8 teaspoon vanilla extract

TO FINISH THE BUNS:

1 egg yolk

INSTRUCTIONS

Start by making the bread dough. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together.

After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to 1.5X its original size.

After the bread dough has proofed for an hour, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces. Form each piece into a circular bun, and place on a baking sheet. Cover the buns with a clean, dry kitchen towel and let rise for another hour.

While that’s happening, make the topping. Add the dry milk powder to a mixing bowl. If your dry milk powder has some larger clumps, crush them up with your fingers so it’s uniformly powdery.

Add the flour, baking soda, baking powder, and superfine sugar. Stir to combine. Add the shortening, milk, egg yolk, and vanilla. Use your hands to mix everything together into a dough. If it’s too dry, add a little more milk a teaspoon at a time until it comes together. Cover tightly with plastic wrap and set aside at room temperature.

When the buns are done rising for a second time, preheat the oven to 350 degrees F. Separate the topping dough into 12 equal pieces and roll them into balls. On a clean surface, roll out each ball into a flat circle and place one onto each bun.

Brush with egg yolk and bake at 350 degrees for 12-13 minutes.

TIPS & NOTES:

Makes 1 dozen buns.

Feel free to substitute all-purpose flour for both the cake flour and bread flour! We have since extensively re-tested this recipe, and have not found that using 100% all-purpose flour in this recipe makes a meaningful difference to the result.

https://thewoksoflife.com/pineapple-buns/

Delicious Dinner Rolls (Thanksgiving Crescent Rolls)

This recipe makes 48 rolls! 

Ingredients:

1 1/2 cups of milk

3/4 cup + 1 Tablespoon Sugar

1 egg

1 Tablespoon salt

2 Tablespoons yeast

2 cups of warm water

about 9-10 cups of all purpose flour

at least 1 cup of butter

1. Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
2. We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. 
3. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
4. Make sure your milk mixture is just warm, not boiling and add the yeast mixture! Keep track of how much flour you are adding!
5. Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These dinner rolls turn out so much better when they are mixed by hand or a stand mixer recommended by experts. (I, Ashley Hedin, always use my KitchenAid and they are still delicious.)
6. At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.
7. When your dough is close to raising completely, butter 2 cookie sheets and set them aside. (I use a silpat and don't butter it.)
8. Let the dough rise until it has doubled in size. Then cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
9. Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
10. Cut the dough into quarters using a pizza cutter. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough. Roll each triangle of dough starting with the wide end of the triangle.
11. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
12. Pre-heat your oven to 350 degrees. Place the pans of dinner rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, bake (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
13. While they are still hot and fresh out of the oven, run a stick of butter over the tops of the rolls for a delicious buttery glaze.

 https://howdoesshe.com/delicious-dinner-rolls/

Copycat Carrabba’s Bread Dipping Oil

 

We love the bread dipping oil at Carrabbas, and this seems very close.  You could half it though.  It makes a lot!

Ingredients

• 1 tablespoon crushed red pepper
• 1 tablespoon freshly cracked black pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon onion powder
• 1/2 teaspoon dried rosemary
• 1 1/2 teaspoon coarse sea salt
• 3 cloves garlic , freshly crushed or minced
• extra virgin olive oil

Instructions

• Combine the crushed red pepper, black pepper, oregano, basil, parsley, garlic powder, onion powder, rosemary, sea salt and crush garlic. Mix well.
• If serving immediately, place the spice mixture in a shallow plate. Drizzle the desired amount of extra virgin olive oil over, serve. Wait to combine extra virgin olive oil and dry spices until right before serving.

The BEST Dinner Rolls

 I was out of freezer rolls today, so I used this recipe.  They were wonderful, and not too hard.  I used my Bosch mixer.

Ingredients

• 4 -5 cups all purpose flour
• 2 tbsp rapid rise, instant yeast
• 1/3 cup granulated sugar
• 1 tsp salt
• 1 1/2 cups warm milk , 110 degrees
• 5 tbsp butter, softened
• 1 egg , room temperature
• 2 tbsp melted butter

Instructions

• Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
• Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
• Increase speed to medium and beat for 2 minutes.
• Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
• Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl. 
• Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.
• Remove the towel or plastic wrap and deflate the dough by punching down lightly. 
• Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
• Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.
• Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
• Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

40-Minute Hamburger Buns

 At the beginning of the pandemic, when we were trying to stay home as much as possible, my kids really wanted to have hamburgers.  Since we didn't have any buns, I tried this recipe.  Max said that these buns made the pandemic worth it, because he loved them so much.  Haha.  This makes 12 hamburger buns.

2 T Active dry yeast

1 Cup plus 2 T. warm water

1/3 Cup Vegetable oil

1/4 Cup Sugar

In a large bowl, dissolve yeast in warm water.  Add oil and sugar; let stand for 5 minutes.  Add the egg, salt and enough flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes.  Do not let rise.  Divide into 12 pieces; shape each into a ball.  Place 3 inches apart on greased baking sheets.  Preheat oven to 425.

Cover and let rest for 10 minutes.  Bake until golden brown, 8-12 minutes.  Remove from pans to wire racks to cool.

If you want sesame seeds on top:  Brush warm buns with butter and immediately sprinkle with seeds.

Quick and Easy Homemade Cornbread

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ½ cup white sugar
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil

Instructions

1. Preheat oven to 400 degrees.
2. Spray 9x13 pan with non stick spray.
3. Combine all ingredients into a bowl. Stir well.
4. Pour into your prepared pan and baked for 20 minutes. 
5. Allow to cool, and then cut. Serve with our Homemade butter recipe.
   
   
   Homemade honey butter:
   • 8 oz butter room temperature
   • 1/4 cup honey
   • 2 tbsp powdered sugar
   
   

French Bread

2 Tbsp. oil

2 Tbsp. sugar

1 Tbsp. salt

2 Tbsp. yeast

2 ½ cups hot water

6 cups flour

Mix together oil, sugar, salt, and hot water.  Sprinkle yeast over mixture. Blend in flour and cover with plastic. (I knead the dough for a few minutes before letting it rise). Let rise for 10 minutes. Beat down every 10 minutes, five times. Divide dough in half (for smaller loaves, it into 4) and roll into loaf, jelly roll style.  Place on cookie sheet and slice tops. Let rise 30 minutes. Bake at 400 for 20 minutes. Brush with butter when you take the bread out of the oven.

NOTE:  This recipe is from Steph's friend, Mandy.  I made it in my Bosch and just ran the Bosch every ten minutes.  It was pretty easy and turned out great!!!

Cream Cheese Strawberry Banana Muffins

I've made these muffins a few times now, and they are delicious.  The second time I made them, I added some white chocolate chips.  I also tried using some oats in them like Ashley did with the banana chocolate chip muffins, and I liked that too.  Also this recipe is actually for bread, but I like muffins better so that's how I always make them.

3/4 C butter, softened
8 ounces cream cheese, softened
1 1/2 C granulated sugar
2 large eggs
3 C all-purpose flour (or 3/4 C oats + 2 1/2 C flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 C mashed bananas (approximate 2 large or 3 small)
1 1/2 C chopped fresh strawberries

Preheat oven to 350. Grease and flour two loaf pans, or put in your muffin liners.
Cream the butter and cream cheese together with an electric mixer.  Gradually add the sugar, beating well to combine.  Add the eggs, one at a time, beating well after each addition.
In a large bowl, whisk together the flour, baking soda, baking powder and salt.  Gradually stir the flour mixture into the butter/cream cheese mixture, mixing just until combined.  Add the vanilla and mashed bananas, mixing on low speed to incorporate.  Fold in the strawberries just until they are fully incorporated into the batter.  Add the white chocolate chips here if you want them.
Put the batter into the prepared pans.
Bake for 20-25 minutes if making cupcakes.  1 hour for bread, cover the tops of the bread for the last 15 minutes so it doesn't get too brown.

Lemon Zucchini Bread

1 Cup vegetable or canola oil
6 oz Greek Yogurt (lemon or vanilla) I used lemon
1 T lemon juice
3 large eggs
2 C sugar
3 C all purpose flour
1 tsp baking soda
1/4 tsp baking powder
2 tsp lemon zest
1 tsp salt
2 C grated zucchini
1 tsp vanilla extract

LEMON GLAZE
1 C powdered sugar
1 T lemon juice

Optional lemon zest topping: 2 T

1.  Preheat oven  to 350° And coat two 8 1/2 x 4 1/2 bread pans with cooking spray.   In a large bowl, cream together oil, Greek yogurt, lemon juice, and sugar.   Once combined add in eggs, one at a time,  beating well after each addition.

2.  In a separate bowl, sift together flour, baking soda, baking powder, and salt. Add in lemon zest and stir together.   Add dry ingredients into wet ingredients, and mix just until combined. Add in zucchini and vanilla extract , and stir.

3.  Once combined, divide batter evenly into two bread pans. Bake for 55-60 minutes, or until a cake tester comes out clean. Allow to cool for 10-20 minutes before removing from the pan and placing on the cooling rack.

4.  GLAZE. Mix lemon juice and powdered sugar together until well combined. With bread on cooling rack pour glaze over bread.

5.  TOPPING.  Sprinkle zest over top of the glaze.  Enjoy!

I USED A LITTLE MORE LEMON IN THE BATTER THEN IT CALLS FOR.

Fluffy Dinner Rolls

Time: about 1 hour 10 minutes
Yield: 12 rolls
Recipe from Jamie Cooks It Up!

3/4 C milk
4 Tb butter
3/4 C hot water
4 Tb sugar
1 tsp salt
4 - 4 1/2 C flour
1 heaping Tb yeast (I use active dry)

1-Pour your milk into a microwave safe container. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
2-Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls are going to rise at a snails pace, so please add hot water. I put my hand in the water to test it. You want it to be almost too hot to put your hand in.
3-Put your milk/butter and hot water in the bottom of your mixer. Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute.
4-Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.
5-You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
6-Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
7-Take a bit of butter and coat the inside of a 9x13 pan.
8-Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
9-Take a sharp knife, spray it with cooking spray, and cut your dough into 12 pieces. Make them as equal as you can...perfection is not necessary.
10-Gently round them into balls, and put them in your buttered 9x13 pan.
11-Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes until they have risen 1 inch above the rim of the pan.
12-Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time...you will of course need to increase the baking time. Bake until golden brown.
13-Brush with a little softened butter.

Bread Bowls

INGREDIENTS:
2 1/2 cups warm water
1 Tbsp yeast
1/3 cup sugar
1/3 cup oil
1 Tbsp salt
6-7 cups white all purpose flour

INSTRUCTIONS:

1. Combine warm water, yeast and sugar and let sit for 10 minutes or until yeast is bubbly.
2. Add oil, salt, and 1 1/2 cups of flour to the yeast mixture. Mix on low speed (if in a bread mixer).
3. Begin adding the rest of the flour 1 cup at a time until 5 cups total. Mix and continue to add the flour 1/2 cup at a time until the dough begins to clean the sides of the bowl and pulls away toward the middle. Do not add more than 7 cups of flour. Knead for 6 minutes.
4. Divide dough into 6 pieces. Make round balls. Place on large cookie sheet and let rise until doubled in size. 
5. Bake at 350 degrees F for 20-30 minutes.
6. Rub tops of bread bowls with butter.
7. Let cool.
8. Cut top out and dig out bread, leaving a hollowed out bread bowl.
9. Fill with your favorite cream soup or chowder.
10. We usually put the bread from the center on the plate beside the bowl and dip it into the soup. You can also eat the bowl when you are all done! YUM!

Banana Chocolate Chip Muffins

My kids like this better than banana bread, and that's good since that means I usually end up eating all the banana bread.

1 C white sugar

2 C flour      (or 1/2 C oats + 1 3/4 C flour)

1 tsp baking soda

1 tsp vanilla

3 T sour cream

2 eggs

1/2 C butter, softened

2 or 3 ripe bananas

3/4 C chocolate chips

Preheat oven to 350.  Mix all ingredients together until moistened.  Pour into greased muffin pan or use muffin paper liners.  Bake for 20 minutes or until golden brown.  

Hamburger Buns

2 1/2 tsp yeast

1 1/3 c milk, heated to about 115 F (should be warm, not hot)

1 1/2 tsp + 2 T sugar

4 c flour

1 1/4 tsp kosher salt

1 egg

4 T softened unsalted butter, cut into 1/2" cubes

canola oil or nonstick spray

3 tsp sesame seeds (optional)

In bowl of stand mixer, stir together yeast, milk, and 1/2 tsp sugar, let foam.  Stir in remaining sugar, 3 c flour, salt and egg.  Stir with paddle or dough hook until dough comes together, then knead butter in using dough hook.  Add remaining cup of flour a little at a time until dough is no longer sticking to the bowl.  Continue to knead, about 8 minutes total.  Transfer dough to greased bowl, cover, and let rise until double.  Heat oven to 400.  Divide dough into 12 portions (I divide dough into 4 pieces, then split each fourth into 3 pieces) and shape each piece into a tight ball.  Place balls on a greased baking sheet and let rise until about double.  Uncover dough, and if you want sesame seeds on the buns, spray each dough round with water from a spray bottle and sprinkle with the sesame seeds.  Bake until golden, 15-20 minutes.  Remove to rack to cool.  
Source: Saveur Magazine.

Poppy Seed Bread the Second

Ingredients

Bread:
• 3 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 3 eggs
• 1 1/8 cups cooking oil
• 2 1/4 cups sugar
• 1 1/2 cups milk
• 1 1/2 Tablespoon. poppy seeds
• 1 1/2 teaspoons almond extract
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)
Glaze:
• 1/4 cup orange juice (or 1/4 cup lemon juice)
• 3/4 cup sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

Instructions

1. For the bread: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.
2. For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Sour Cream Cornbread

Ingredients:

2 cups cornmeal 2 cups all-purpose flour 1 1/3 cups white sugar 1 teaspoon salt

1 teaspoon baking soda 2 cups sour cream 1 cup butter, melted 4 eggs

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2.	Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
3.	Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes. OR 18-20 minutes for muffins

Whole Wheat Cornbread

1/2 cup Smart Balance
1/2 cup raw sugar
1/2 cup honey
2 eggs
   -cream together, then add:
1 1/2 cup soy milk; stir well

In separate bowl mix together dry ingredients:
1 cup cornmeal
1 1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
   -beat dry ingredients into wet
Grease 8x8 or 8x11.5 baking dish with olive oil and sprinkle with cornmeal and raw sugar. Pour mixture into pan and bake @ 375 for 35 minutes.

Zucchini Bread

INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

DIRECTIONS
1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4.Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Of course I subbed the walnuts for some chocolate chips. This was delicious! I will definitely be making it again! (Tomorrow)