FANNY FARMER CORN BREAD
This came from my first, and most favorite cookbook. It makes a slightly sweet cornbread, which I adore. My hubby won't eat sweet cornbread, though, so I adapt it for him by leaving the sugar out. You can also make this recipe with buttermilk, by adding a 1/2 t. of baking soda along with the other ingredients. I'm posting it here so that I can access the recipe when I am away from home and don't have my book. (I also usually grind my own flour and cornmeal, and it still makes great bread!)
Provided by luv2cookforluvd1s
Categories Quick Breads
Time 35m
Yield 16 2 inch squares, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Grease an 8 inch square cake pan. Mix the cornmeal,flour, sugar, baking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.
Nutrition Facts : Calories 188.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 27.5, Sodium 309.7, Carbohydrate 30.9, Fiber 1.3, Sugar 8.4, Protein 4.3
BUTTERSCOTCH TAPIOCA
Make and share this Butterscotch Tapioca recipe from Food.com.
Provided by budgiesntiels
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine the tapioca and milk. Set aside for 5 minutes.
- Add the brown sugar, salt and egg yolks, mix well.
- Cook on low heat; stirring often, for 15 to 20 minutes, until the mixture begins to bubble and thicken. The tiny pearls of tapioca will become more visible as the cook.
- Remove from the heat and stir in the butter until it melts.
- Add the vanilla. The pudding will continue to thicken as it cools.
- Pour equal amounts into 4 serving cups. Chill for about an hour until cold.
QUICK & TASTY CORNBREAD
From the Fannie Farmer Cookbook (1965 edition). Fannie says you can use butter, bacon fat, chicken fat, or beef drippings for the shortening, but I usually use canola oil.
Provided by ccferne
Categories Quick Breads
Time 35m
Yield 16 2-inch squares, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Grease an 8" square baking dish.
- Sift dry ingredients together.
- Combine wet ingredients and gently mix into dry mixture.
- Spoon into baking dish and bake 20 minutes.
Nutrition Facts : Calories 188.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 27.5, Sodium 382.4, Carbohydrate 30.9, Fiber 1.3, Sugar 8.4, Protein 4.3
CORNBREAD
Just a basic Corn Bread recipe with no extras. Good old plain Corn Bread! Best when hot right out of the oven!!! This recipe is from the fannie Farmer cookbook.
Provided by dhannebohn
Categories Breads
Time 35m
Yield 9 pieces, 9 serving(s)
Number Of Ingredients 8
Steps:
- Sift together the cornmeal, flour, Splenda, baking powder, and salt.
- Mix in the milk, egg, and melted shortening.
- Pour mixture into a buttered 8 inch square pan.
- Bake 20 minutes at 425 degrees.
Nutrition Facts : Calories 138.8, Fat 4.9, SaturatedFat 1.6, Cholesterol 27.3, Sodium 339.7, Carbohydrate 20.1, Fiber 1.1, Sugar 0.1, Protein 3.9
FANNIE FARMER'S CLASSIC BAKED MACARONI & CHEESE
To me Fannie Farmer's recipe is the only "real" Macaroni & Cheese. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food. Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!
Provided by - Carla -
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cook and drain macaroni according to package directions; set aside.
- In a large saucepan melt butter.
- Add flour mixed with salt and pepper, using a whisk to stir until well blended.
- Pour milk and cream in gradually; stirring constantly.
- Bring to boiling point and boil 2 minutes (stirring constantly).
- Reduce heat and cook (stirring constantly) 10 minutes.
- Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
- Turn off flame.
- Add macaroni to the saucepan and toss to coat with the cheese sauce.
- Transfer macaroni to a buttered baking dish.
- Sprinkle with breadcrumbs.
- Bake 20 minutes until the top is golden brown.
- (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
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