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Oct 282015

Sweet Tater Cornbread

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You know, I never even knew this kind of cornbread existed, no not kidding, really! Now, I don’t keep up with TV shows on cooking too much and I just like to see a recipe in a cookbook (especially my older ones, like me) and try to adapt it to the food we like. This recipe was originally for pumpkin instead of sweet potatoes and as pumpkin is not one of our all time favorite foods, I decided to go with sweet potato with a few other changes! I have to say, I made my Southern boy really, really happy, oh my, just what I love to do! This weekend is our 24th anniversary and I am trying to think of something special to fix for dinner as he is still trying to cope with eating, but by Thanksgiving, all should be back to the norm or at least it better be, ha ha! So let’s get to the recipe on hand and not dwell on tomorrow, okay?

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Sweet Tater Cornbread
  • 1 cup flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1 teas baking soda
  • 1 tsp Kosher salt
  • ¼ cup light brown sugar, packed
  • 2 large eggs
  • 1 cup sweet potato puree, I had some baked off already and use them
  • ¼ cup olive oil
  • 1 tbsp honey
  1. Combine all dry ingredients in a large bowl.
  2. Whisk together the remaining ingredients and add to the dry, stirring until just combined.
  3. Pour into a greased 8 X 8 greased baking dish, smoothing out top as much as possible.
  4. Bake in a 400 degree oven for 30 minutes or until tests done with a toothpick (Southern style) or a knife comes out clean.

Hope you enjoy as much as Kenny did, and me for that matter too! I think this would be great with any ham or pork dish especially now with sweet taters in! And, oh yes, got my pumpkins at the fireplace for Halloween……………….

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Aug 062014

Soft Pretzel Hamburger Buns

Not bad for a rookie!

Not bad for a rookie!


I have to admit that this is the first time I have tried these and I also have to admit they turned out pretty good for a beginner. Kenny even ate one the next day stuffed with homemade egg salad and he said that they made an excellent combo. Combing through my endless amount of cook books, I was surprised to find no pretzel rolls recipe the way I wanted to make them existed, at least in my old books and that’s mostly what my collection contains. However, I did find a couple of soft pretzel recipes and sort of just did my thing by combining them. The biggest problem was simmering them as it seemed they just kind of lost their puffiness and went a little flat, maybe next time I’ll just bake them off and try it that way. All recipes I found called for different amounts of time that you should simmer them for, so that was another dilemma. As husband stood next to me watching, he suggested using different times for all of them and see which ones turned out the best! Sometimes he’s a help and sometimes, well you know!!!

You know Kenny..Had to pack on all the goodies!

You know Kenny..Had to pack on all the goodies!


Soft Pretzel Hamburger Buns
  • 1 pkg active dry yeast
  • 1 cup warm water (about 110 degrees)
  • 2-1/2 to 2-3/4 cup unsifted flour
  • 2 tbsp vegetable oil
  • 1 tbsp brown sugar packed
  • 6 cups water
  • 6 tbsp baking soda
  • 1 egg white, beaten
  • Kosher salt
  1. Dissolve yeast in a bowl with the warm water.
  2. Add 1-1/2 cups of the flour along with the oil and sugar.
  3. Beat for about 3 minutes to make a smooth batter.
  4. Slowly add enough of the remaining flour to make a soft dough.
  5. Turn out onto a floured surface and knead until smooth and elastic (about 4 to 5 minutes).
  6. Place dough in a greased bowl, flip, cover and put in a warm place to rise (about an hour).
  7. Punch dough down, turn out to a floured surface and divide into 5 or 6 rolls depending on how large you want them.
  8. Place rolls on a greased cookie sheet, cut an X in the tops, do not cover and let rise again, about 25 minutes.
  9. In a 3 quart pan, add the baking soda to the water, bring to a boil and reduce heat to a gentle boil.
  10. With a slotted spatula, lower one roll at a time in the water and simmer for 10 seconds on each side, lift out of water and place on another greased cookie sheet; continue until all rolls are done.
  11. Let dry a little, brush with egg white and sprinkle with kosher salt.
  12. Bake in a 425 degree oven for about 12 to 15 minutes.
  13. Serve warm or cool completely, wrap in plastic wrap and freeze.

Hope you enjoy………..

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