Those cornbread thingies

1 cup flour

1 cup cornmeal

1/2 cup sugar

1 tsp salt, 1 1/2 tsp baking powder

Add water to mix (not too thick)

 Salt and baking powder or just an estimate since I just spoon them. I use Crisco shortening to cook them. The secret is to keep grease in the pan to give better flavor.  I spoon out tablespoon sizes. You can make a smaller batches, just make flour and corn meal the same amount and sugar half of the amount. Add salt and baking powder accordingly. Enjoy. 

Try frying these in bacon grease.  These are good served with chili or anywhere you would serve cornbread. 

Too easy Banana Bread

1 box yellow cake mix

2 eggs
3-4 overripe bananas

Add all ingredients to a large bowl and mix well. Fill two small, greased loaf pans or one large loaf pan. Bake at 350° for 35-40 minutes (longer if using large loaf pan.)

Even though I have a banana bread recipe that I really like I found this one on the web and thought I'd post it for those times when there just wasn't time to make banana bread the real way, but you have over-ripe bananas and you want to use them up.  I haven't tried this but it looks pretty easy.  Plus you could probably do these in a muffin tin pan too.  (I'd bake them at the same temperature for about 20 minutes, test for doneness.)

Cream Scones

Yield: 8 scones

·         2 c. all purpose flour

·         ¼ c. sugar

·         1 T. baking powder

·         ½ t. salt

·         1 pint (2 c.) very heavy cream

·         2 T. butter, melted

·         1 T. sugar

Preheat your oven to 400 degrees. In a medium bowl, stir together the dry ingredients with a fork. Pour in the cream and stir it in with a fork. Give the dough a few gentle kneads with your hand. Transfer the dough to your baking sheet and pat it into a circle roughly 10” in diameter. Cut the circle into eight equal triangles and separate them. Brush the scones with the melted butter and sprinkle them with the sugar. Bake for 17 minutes, or until they spring back a bit when pressed. These scones are best the day they are baked. Serve warm or at room temperature.  Recipe note:  The proportions of cream to flour are correct.  Measure your flour by scooping and leveling.  I use an exceptionally thick cream.  If your cream is thin, begin with 1 ½ cups and add additional cream as needed.  The dough should be very soft.  You can increase sugar to ½ cup and add 1 cup blueberries (fold in very gently); or increase sugar to half a cup and add ½ cup dried cranberries with 1 tbs. grated orange zest.  Top with the tablespoon of sugar and bake as directed.  Serve with clotted cream and jam, recipe to follow.

Snickerdoodle Muffins

From Culinary Concoctions by Peabody.  Looked really good, so I wanted to post it here to try later.

• 2 sticks unsalted butter
• 1 cup sugar
• 2 tsp vanilla
• 2 eggs
• ¾ tsp baking soda
• ¾ tsp baking powder
• ¾ tsp cream of tarter
• ¾ tsp freshly grated nutmeg
• 1 and ¼ cup sour cream
• 2 and ¼ cups all purpose flour
• 1 cup sugar and 2 TBSP cinnamon mixed together for rolling

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate bowl, mix together the flour, baking soda, and baking powder and cream of tarter.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out  muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin into a greased muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.