Daddy Bread Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
• Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
• Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Steps:

• Preheat the broiler.
• In a small bowl, mix together all ingredients until well combined. Cut the French loaf in half, lengthwise, and spread the butter mixture liberally on each half. Arrange on a sheet tray and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven, slice and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the corn and eggs in blender and puree until thick and smooth. Transfer the puree to a bowl. Add the butter, sugar and milk and fold gently to incorporate well. Stir in the mozzarella cheese and bacon. Add the smoked paprika, cayenne, salt and pepper. The mixture should be thick and creamy.
• Pour the corn mixture into a greased souffle dish and sprinkle with the Parmesan and parsley. Bake until browned, about 45 minutes. Let cool for about 15 minutes before serving. Serve warm.

Steps:

• 1. Preheat oven to 375*F. Grease an 8 inch square pan.
• 2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• 3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• My Note: Just wanted to mention a few things in response to. First, I mix all ingredients in the pan I melt the butter inches Less dishes. Second, I often use whole wheat flour to cut sweetness and make it a tad more healthy. Third, it freezes fabulously. I always make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer. Based on some, I want to clarify something. I use a regular pot to melt my butter inches After the butter has melted I proceed with adding the rest of the ingredients in that same pot. I do NOT get a separate bowl for mixing inches After all the ingredients are mixed in the pot I pour the batter into a baking pan. I do NOT mix everything in the pan I'm baking it inches I do NOT keep the butter and sugar mixture out when mixing the rest of the ingredients. Hope that helps. 7/24/08 I'd change the recipe if I could, but I can't figure out how, so I'll mention here that the normal baking time is 30 minutes. I put 30-40 minutes in the directions because it takes longer when you use whole wheat flour, which I often do. I'm guessing those who complain about it being dry are just seeing the "cook time - 40 minutes" at the top and overbaking it.
• 11/24/12 I tweaked it a bit. I reduced the sugar a little, but think it would be fine for the full amount if you like your cornbread a little sweet. I used powdered buttermilk and water and added 2/3 Celsius fresh yellow corn. In my opinion, the ONLY way to cook cornbread is in a preheated cast iron skillet. It gives it such a wonderful buttery, crisp crust. I greased my 9 inches skillet with vegetable oil and put it in the oven while I assembled the recipe. When the batter was finished, I poured it into the hot skillet. I then baked it for 25 minutes. The result was top notch. Very moist with perfect texture.
• You had dry bread -- 1/4 lb not 1/4 cup butter! This might have made a difference if you read it wrong, 1/4 lb. is 1/2 cup of butter. Also I put it in my greased preheated iron skillet for 25 minute !
• The recipe is fantastic as written, but after making this recipe a few hunder times I made a few changes. I used Splenda instead of sugar, whole-wheat flour instead of all-purpose, Smart Balance Light instead of butter, and sour skim milk instead of buttermilk. Sounds like a lot of substitutions, but the end result was absolutely delicious, and nearly guilt free! This is the ONLY cornbread recipe that I use, and it comes out wonderful every time.

Steps:

• Break up the meat.
• Place all ingredients into bread machine and start on quick bread/cake cycle.
• When machine is done mixing, pause the machine, remove the paddle, and smooth the loaf down if you like.
• Mix the topping ingredients (3/4 cup ketchup with 3 Tablespoons brown sugar) together.
• Pour topping over the top of the meatloaf.
• When done baking, use a spatula and/or fork to remove the loaf from the pan.
• This can be made in the oven. Bake at 350 degrees Fahrenheit for 1 hour.