Breads & Rolls

South Carolina Hush Puppies

Summary

Yield
24 Hush Puppies
SourceMary Maginnity (1976)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

2 c
Cornmeal (white or yellow)
1 T
flour
1
egg
6 T
chopped onion (opt.)
1 1⁄2 c
buttermilk

Instructions

Mix the 2 dry ingredients. Add onion, buttermilk and egg. Stir well. Drop batter by spoonfuls into deep, hot grease. When done, the hush puppies will float. Drain on brown paper and serve hot. 

Notes

Hush puppies are a tasty addition when you serve fried or baked fish.

Strawberry-Oatmeal Loaf

Summary

Yield
1 Loaf
SourceCarol Anne VanSwearingen (1989)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

3⁄4 c
sugar
1⁄3 c
butter
2
eggs (beaten)
1⁄4 c
milk
1 c
strawberries (mashed and drained)
1 T
lemon juice
1 t
lemon rind (grated)
2 c
whole-wheat flour (sifted)
3 t
baking powder
1⁄2 t
salt
1 c
quick rolled oats
1⁄2 c
nuts (chopped)
1⁄4 c
raisins

Instructions

Cream sugar and butter. Stir in eggs, milk, strawberries, lemon juice and rind. In separate bowl, sift together flour, baking powder and salt. Stir in oats. Add flour-oats mixture to milk-strawberry mixture gradually, stirring well after each addition. When thoroughly mixed, fold in nuts and raisins. Pour into greased and floured loaf pan and bake in 350 degree oven for 40 to 50 minutes. Delicious toasted! 

High Fiber Muffins

Summary

Yield
12 Muffins
SourceRaelene Walker (1981)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1 c
rice apple fiber
3⁄4 c
whole-wheat flour
3⁄4 t
salt
1⁄4 c
brown sugar
1⁄2 t
baking soda
3⁄4 c
buttermilk
1
egg
1⁄4 c
vegetable oil
1⁄4 c
raisins and sunflower seeds (optional)

Instructions

Mix all ingredients. If desired, add raisins and sunflower seed. Fill buttered muffin pan 2/3 full. Bake at 425° for 20 minutes. Makes about 12 muffins. 

Overnight Buttermilk Pecan Coffee Cake

Summary

Yield
8 Servings
SourceKate Werner (2001)
Prep time8 hours, 30 minutes
Cooking time32 minutes
Total time9 hours, 2 minutes

Ingredients

10 T
butter, room temp
1 c
sugar
1 c
light brown sugar (divided)
2
eggs, large
2 c
all-purpose flour
1 1⁄2 T
cinnamon (divided)
1 t
baking powder
1 t
baking soda
1⁄2 t
salt
1 c
buttermilk
3⁄4 c
pecans, coarsely chopped
2 T
butter, melted

Instructions

Place the room-temperature butter, 1 cup sugar and 1/2 cup light brown sugar in the large bowl of an electric mixer and beat until well combined, 2 to 3 minutes. Add the eggs and beat just until the eggs are incorporated. Combine the flour, 1 tablespoon cinnamon, baking powder, soda and salt. Add to batter alternately with the buttermilk. Beat a minute or two at medium-low speed so that the batter is smooth. Lightly flour and oil a 13 x 9-inch baking pan. Pour the batter into pan.

In a small bowl, combine 1/2 cup light brown sugar, pecans and 1/2 teaspoon cinnamon. Scatter this topping evenly over the batter. Dribble the topping with melted butter. Cover the pan with plastic wrap and refrigerate overnight. The next morning, remove the pan from the refrigerator and remove the plastic wrap. If the pan is glass, let it sit at room temperature until the chill is off before putting it into the oven. Bake the coffee cake on the center rack for 30 to 32 minutes at 350°, until the cake springs back in the center when lightly pressed with your finger and a toothpick inserted in the center comes out clean. Remove the pan to a wire rack to cool 15 minutes. 

Zucchini Bread

Summary

Yield
2 Loaves
SourceMeribah Howarth (1975)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

3
eggs
2 c
sugar, granulated
1 c
vegetable oil
3 t
vanilla extract
3 t
ground cinnamon
3 c
flour, all-purpose
1 t
salt
1 t
baking soda
1⁄4 t
baking powder (double-acting)
2 c
zucchini, raw (grated and peeled)
1 t
cloves (optional)
1 t
allspice (optional)
1 c
chopped nuts, golden raisins or wheat germ (optional)

Instructions

Beat eggs until light and foamy. Add the sugar, oil and vanilla and mix well. Stir in greased zucchini. Combine the dry ingredients and add to the egg-zucchini mixture. Stir until well blended. Add nuts, raisins or wheat germ, if desired, and pour into 2 butter-greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool on a rack. 

Notes

Zucchini bread freezes well.

Pecan Biscuits

Summary

Yield
20 Biscuits
SourceBess Mealer (1978)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

2⁄3 c
pecans, chopped
2⁄3 c
granulated sugar
2 1⁄2 T
lemon peel (grated)
1⁄2 t
cinnamon
2 pk
refrigerated buttermilk biscuits (8 oz.)
1⁄4 c
butter or margarine (melted)

Instructions

About 30 minutes before serving: Preheat oven to 400°. In medium bowl, combine pecans, sugar, lemon peel and cinnamon. Dip top and sides of each biscuit into melted butter or margarine, then dip into sugar mixture, coating completely. Place on greased cookie sheets about 1 inch apart. Bake 10 to 12 minutes, until golden brown. 

Dark Date Nut Bread

Summary

Yield
1 Loaf
SourceMarie Chapman (1981)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1⁄2 c
boiling water
1⁄2 c
raisins
1⁄2 c
dates (chopped)
1 1⁄2 T
butter
3⁄4 t
baking soda
3⁄4 c
flour (and 2 Tbsps.)
1⁄2 c
sugar
1⁄4 t
salt
1
egg
1⁄2 t
vanilla
1⁄4 c
chopped nuts

Instructions

Pour boiling water over raisins, dates, butter and soda. Let stand. Mix dry ingredients together. Add fruit mixture, egg, vanilla and nuts; stir well. Bake at 350° in a small loaf pan, checking with a toothpick after 1/2 hour. 

Pioneer Bread

Summary

Yield
1 Loaf
SourceAnn Moore (1981)
Prep time2 hours, 55 minutes
Cooking time30 minutes
Total time3 hours, 25 minutes

Ingredients

1 pk
dry yeast
3⁄4 c
warm water
3 T
sugar
2 t
salt
1
egg
3 T
shortening
1⁄3 c
yellow cornmeal
2 c
all-purpose flour (up to 2 1/2 cups)

Instructions

Dissolve yeast in warm water in large bowl. Add sugar, salt, egg, shortening, 1/4 cup cornmeal and 1 cup of flour. Blend 1 to 2 minutes on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 1/2 hours). Punch down dough. Flatten dough with hands or rolling pin into 18 x 9-inch rectangle. Fold crosswise into thirds, overlapping the two sides. Roll dough down tightly toward you, beginning at one of the open ends. Press with thumbs to seal. Pinch edges firmly to seal and fold ends under. Place in greased loaf pan. Brush lightly with butter and sprinkle with cornmeal. Let rise until double, 50 to 60 minutes. Bake at 400° for 25 to 30 minutes. Remove from pan. Cool on wire rack. 

Coffee Cake I

Summary

Yield
24 Servings
SourceJo Huddy (1973)
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes

Ingredients

2
eggs
1 t
soda
1 c
butter or oleo
4 c
flour
2 c
buttermilk
2 1⁄2 c
sugar (divided)
4 t
baking powder
1 t
salt
3 T
cinnamon (mixed with 1 cup of the sugar for topping)

Instructions

Cream butter, sugar and eggs. Sift flour and measure. Add baking powder and alternate with soda and buttermilk. Add salt. Butter 2 (8-inch) square tins and sprinkle mix with topping. Bake 40 minutes at 375°.

Blueberry Casserole Bread

Summary

Yield
4 Servings
SourceMary Ann Gilbride (1982)
Prep time15 minutes
Cooking time55 minutes
Total time1 hour, 10 minutes

Ingredients

2 c
all-purpose flour (sifted)
1 c
sugar
1 1⁄2 t
baking powder
1 t
salt
1 T
orange rind (grated)
1 c
grated sharp cheddar cheese
1 c
blueberries (fresh or frozen dry pack)
3⁄4 c
orange juice
2 T
shortening
1
egg

Instructions

Combine flour, sugar, baking powder, baking soda, salt, orange rind, cheese and blueberries. Add orange juice, shortening and egg. Beat until smooth. Pour into well-greased 1 1/2-quart casserole. Bake in preheated oven at 350° for 55 to 65 minutes, or until bread feels firm to the touch, or pour into muffin tins and bake accordingly.

Pages

Subscribe to Breads & Rolls