Day 24, Mission:Cornbread, 339 Recipes to Go

One of my guilty pleasures is cornbread. I could eat corn bread with any meal at any time of the day. The best part? Its one of the easiest things to make.

Yields: 12 Slices
Total Time: 1 hour
# of Pans: 1
Ingredients:
*2 Large Eggs
*2 Cups Milk
*4 Tbsp Canola Oil
*4 Tbsp Honey
*2 Cups Cornmeal
*2 tsp Baking Powder
*2 tsp Salt
*2 Cups Flour
Directions:
*Pre-heat oven to 350'
*Grease a 9x9 or8x8 baking pan
*In a small bowl combine cornmeal, baking powder, salt & flour
*In a larger bowl, mix together eggs, milk, oil & honey
*Slowly mix the dry ingredients into the wet ingredients

*Stir until well combined
*Pour batter into your baking dish and bake for about 45 minutes or until a toothpick stuck in the middle comes out clean

Serve warm with some butter and honey...yum!

Day 14, Mission: Lemon Pound Cake, 351 recipes to go

Yet another bread for my grandmas party..those ladies are going to be in heaven!
Yields: 2 loafs
Total Time: 1 hour 15 minutes
# of Pans: 2
Ingredients:
3 Cups flour
2 tsp baking powder
2 tsp salt
2/3 cup butter, softened
4 eggs
1 cup milk
3 lemons
For Glaze:
3 Tablespoons lemon juice (only if you run our of fresh lemon juice)
2 Cups powdered sugar
Directions:
*Preheat oven to 350'
*Grease two loaf pans with oil or butter

Thanks to Laura's Bread Blog

*Wash your lemons, then use a cheese grater to grate off the peel of all 3 lemons, and set aside

 *Cut your lemons in half and squeeze the juice out into a measuring cup
*In a medium sized bowl, mix together your flour, baking powder and salt
*In a large mixing bowl, combine the butter, sugar and eggs and use a mixer to cream until light yellow

*Slowly mix your flour mixture into your creamed butter mixture.

*Alternate some flour, with the addition of the milk until all the flour and all the milk is added to your butter mixture
*Stir in your lemon peel and 6 Tablespoons (1/4 cup and 2 Tablespoons) of your freshly squeezed lemon juice

*Stir the mixture until the peel and juice are completely mixed in.
*Pour the batter into your two loaf pans and allow to cook in the center rack for approximately one hour, or until a tooth pick entered into the center comes out clean

*Move your loaf to a metal rack and allow to cool for ten minutes.
*While cooling, mix in an 3 Tablespoons of lemon juice (use your fresh squeezed if you have some left) abd and your powdered sugar until you have a smooth glaze.
*Pour the glaze over your loafs, cover and allow to sit for 24 hours until you slice it
Pure lemon bliss! If you like nuts, try adding 1 cup of your favorite nuts when you mix in your peel and juice :)

Thanks to Marzipan's Blog :)

Day 12, Mission:Cranberry Orange Loaf Cake, 353 recipies to go

As I've mentioned before, I have a large sweet tooth. Luckily my Grandma asked me to make her some dessert she can serve at a party she is having this week, and how could I refuse? She wanted a Cranberry Orange loaf cake....so I accepted the assignment, and this is what I came up with:
Yields: 2 loafs
Total Time: 1 hour 15 minutes
# of Pans: 2
Ingredients:
2 Large Oranges
4 Cups flour
2 Cups Sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups dried cranberries (fresh work too, I would add a little sugar to them so they aren't too tart)
2 eggs,  beaten
1/2 Cup melted butter
Directions:
*Preheat oven to 350'
*Grease 2 loaf pans with butter or oil
*Dice your dried cranberries until you have 2 cups
*Grate the peel from the entire orange, and keep it in a separate bowl, repeat with the second orange

*Once grated, cut the oranges in half and squeeze out all the juice into a large liquid measuring cup
*After all the juice has been squeezed out, add enough water to the measuring cup until you have 1 1/2 Cups

 

*In a large bowl, mix together the flour, sugar, salt, grated orange peel, baking powder and baking soda

*After all the dry ingredients are mixed in, add in your diced cranberries and mix well.
*In a separate bowl, combine the beaten eggs, butter and the freshly squeezed orange juice

*Slowly pour your butter/egg/juice mixture into the flour mixture and stir until all ingredients are mixed.

*Pour your batter into your loaf pans, set in the middle rack of your oven and cook for 50-60 minutes or until a toothpick comes out clean.

*Allow at least ten minutes to cool before you enjoy this wonderful loaf!