Home Cooking With Trisha Yearwood: Stories and Recipes to Share With Family and Friends (15 page)
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Authors: Trisha Yearwood
Tags: #food.cookbooks
SERVES 12
1 cup (2 sticks) margarine, softened
1 cup sour cream
2 cups self-rising flour
Preheat the oven to 400°F. In an electric mixer, mix the margarine and sour cream. Add the flour and mix well. Drop large spoonfuls of the dough into a muffin pan that has been sprayed with cooking spray or lined with muffin cups. Bake for 25 minutes, or until the tops of the muffins are golden brown.
After adding the flour, add ½ cup grated Cheddar cheese and ¼ teaspoon garlic powder for cheesy muffins.
FROM GWEN:
For smaller muffins, use mini muffin pans and reduce the baking time to 15 minutes.
rolls
My cousin on my daddy’s side of the family
Peggy Leach shared this really easy recipe. Mix the batter to keep in the refrigerator, and you can have hot rolls at a moment’s notice.
MAKES 5 DOZEN MINI ROLLS
¼ ounce (1 packet) active dry yeast
2 cups warm (100°F) water
¾ cup (1½ sticks) butter, melted
¼ cup sugar
1 large egg
4 cups self-rising flour
Dissolve the yeast in the warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well. Gradually stir in the flour, until smooth. Pour into a 2-quart, greased, airtight bowl. Store tightly covered in the refrigerator overnight.
The next day, preheat the oven to 350°F. Grease miniature muffin tins.
Spoon the dough into the muffin tins and bake the rolls for 18 to 20 minutes, or until browned.
FROM GWEN:
The batter will rise in the refrigerator. Do not punch down. Just dip by large spoonfuls to fill muffin cups. Any remaining batter can be stored in the refrigerator for a couple more days.
FROM BETH:
The batter may become thinner on the second day. Just stir it and add a bit more flour if needed.
cornbread
We’ve been preparing and sharing many of the recipes in this book for generations, so it’s a big deal when I find something new that I like. I
flipped
over this cornbread! I still make my basic cornbread, but when I’m making a winter soup or chili, I now make this hearty version to go along with it. It’s also good right out of the oven, topped with a little butter. (Let’s face it—what isn’t?)
SERVES 8
1¼ cups self-rising buttermilk cornmeal mix
1 15-ounce can creamed corn
1 cup sour cream
¼ cup vegetable oil
3 large eggs
Preheat the oven to 450°F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil, and eggs. Pour the mixture into the skillet and bake for 30 minutes, or until lightly brown.
This cornbread is great served with
Fancy Chili
.
raisin bread
My fourth-grade teacher made this in 1-pound coffee cans as gifts for her children’s teachers back in the ’70s. I got her recipe for my mom. Mom still has it in her recipe file, handwritten by me.
MAKES 3 MINI LOAVES
1 cup boiling water
1½ cups raisins
2 teaspoons baking soda
1½ cups all-purpose flour
1 cup sugar
¼ teaspoon salt
1 cup crushed bran flakes
1 large egg
¼ cup vegetable oil
Preheat the oven to 350°F. Prepare three 6 × 3 × 2-inch miniature loaf pans by greasing them and lining the bottoms with parchment paper (
see Note
).
In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool.
In a medium mixing bowl, sift together the flour, sugar, and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil, and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the three pans. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for about 10 minutes, then turn out onto racks for cooling.
NOTE: To bake in cans, heavily grease and flour the insides of three 16-ounce cans.
FROM BETH:
My children love to bake in a can!
bread
I love sweet-tasting breads. They’re a nice alternative to dessert. They’re also a great addition to a salad or a substitution for morning toast. I love this bread for a late-afternoon snack, toasted, topped with a dab of butter, and served with a fresh cup of coffee.
MAKES 1 LOAF
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
2 teaspoons grated orange zest
½ cup fresh orange juice
¼ cup warm water
1 large egg
2 tablespoons butter, melted
1 cup walnuts, finely chopped
1 cup fresh cranberries, chopped
Preheat the oven to 350°F. Spray a 9 × 5-inch loaf pan with cooking spray.
Sift together the flour, baking powder, baking soda, salt, and sugar. In a large mixing bowl, combine the orange zest, orange juice, water, egg, and butter. Add the flour mixture to the egg mixture and mix until the ingredients are just blended. With a spatula, fold in the walnuts and cranberries. Pour the batter into the prepared pan. Bake for 1 hour. Cool in the pan for 10 minutes, then turn out onto a cooling rack.
My friend Melissa adds 8 ounces of white chocolate chips to this recipe. Yum!
pumpkin bread
Pat McCormack makes this pumpkin bread every Christmas. That’s how I got my first taste of this awesome treat. She makes mini loaves in cute porcelain pans, wraps them in red and green cellophane, and gives them as gifts. The only problem is that she lives in California. Her daughter, Mandy, a good friend of mine, decided that we shouldn’t wait to get these in the mail from her mom, so she made a batch this past Halloween for us to enjoy. By the way, Miss Pat, this doesn’t get you out of making me some for Christmas.
MAKES 3 LOAVES
1 cup vegetable oil
3 cups sugar
4 large eggs
1 15-ounce can pumpkin
3½ cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
1 teaspoon ground cloves
⅔ cup water
½ cup walnuts, finely chopped
Preheat the oven to 350°F. Spray three 9 × 5-inch loaf pans with cooking spray.
In an electric mixer, beat the oil, sugar, eggs, and pumpkin until smooth. Sift together the flour, baking powder, baking soda, cinnamon, allspice, salt, and cloves. Add the flour mixture and the water to the egg mixture, alternating flour and water and beginning and ending with the flour mixture. Fold in the walnuts. Pour into the loaf pans and bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
bread
If you’ve ever planted a vegetable garden in the South, then you know that a few zucchini plants go a long way. Now, we love zucchini, but once you’ve eaten it steamed, fried, and sautéed, and you’re still giving it away, it’s nice to have a sweet alternative! This quickbread recipe combines the humble zucchini with cinnamon, coconut, and even maraschino cherries. There’s more than one way to eat your veggies.
MAKES 2 LOAVES
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
2 cups sugar
3 cups grated zucchini
½ cup frozen grated coconut, thawed
½ cup walnuts, chopped
¼ cup maraschino cherries
Preheat the oven to 325°F. Grease two 5 × 9-inch loaf pans with cooking spray.
In a mixing bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon. Mix the beaten eggs, oil, and sugar and add to the flour mixture. Stir in the grated zucchini, coconut, nuts, and cherries. Pour the batter into the loaf pans and bake for 1 hour; a toothpick inserted into the center of the loaf should come out clean. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.
cornbread
At some southern restaurants, you’ll always be given a choice of biscuits or cornbread. It’s a no-brainer for me. I like biscuits, but I
love
cornbread, so the more varieties I can come up with, the better. My mom’s neighbor
Elizabeth Davis shared a pan of this with us. She and I are several years apart in age, but our families were neighbors growing up, and sometimes we would give her a ride to school in the mornings. Elizabeth’s a grown woman now with children of her own, but to me she’ll always be that little eight-year-old girl riding to school with us!
SERVES 8
3 tablespoons corn oil
1½ cups self-rising buttermilk cornbread mix
½ cup chopped sweet onion, such as Vidalia
10 ounces pepper Jack cheese, grated (about 2½ cups)
8 ounces (2 cups) fresh broccoli florets, chopped
½ teaspoon black pepper
1 jalapeño pepper, seeded and chopped
1 cup sour cream
¾ cup buttermilk
2 tablespoons butter, melted
Preheat the oven to 350°F.
