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March 8th, 2012, 10:29 AM
Join Date: Jan 2010
week 11 breakfast
GRANDMOTHER'S CORN BREAD (FOR
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Cooks.com - Recipe - Grandmother's Corn Bread (For Breakfast)
Content Copyright © 2012 Cooks.com - All rights reserved.
1 1/4 cups corn meal
1 level teaspoon salt
1/4 teaspoon baking soda
1 tablespoon melted butter (or other table fat)
1/2 cup flour
1/2 teaspoon baking powder
1 cup water and buttermilk (half and half)
Mix all ingredients. Have large iron skillet hot and well greased when dough is put in. Cook on top of stove on medium to high heat until well browned on bottom.
Turn and brown the other side. Serve hot with butter and milk or coffee.
To turn bread, run a thin knife or spatula under the crust to loosen well, then slide out onto a dish and invert dish upside down onto skillet.
a cup of coffee cake
A Cup of Coffee Cake (in Under Five Minutes) | Prudent Baby
Baked Eggs with Goat Cheese and Prosciutto « Shoot to Cook
■2 cups applesauce, unsweetened
■5 cups, Old Fashioned rolled oats
■1 banana, mashed
■2 3/4 cups milk (I used 1%)
■1/4 cup flaxseed meal
■6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder
■1 tablespoon ground cinnamon
■3 teaspoon baking powder
■1 teaspoon vanilla extract
■1 teaspoon salt
■Optional toppings: raisins, walnuts, chocolate chips
1. Preheat oven to 350 degrees.
2.Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
3.Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
4.Finally pour in milk and combine.
5.Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
Pour mixture evenly into muffin tin cups.
6.If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
7.Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.
Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic Friendly | SugarFreeMom.com
Last edited by Happy Song; March 15th, 2012 at
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