Pickle Relish Corn Muffins

1 15-oz. package cornbread mix

1-1/4 c. dill pickle relish 

2/3 c. milk

1 large egg, lightly beaten

1/2 c. grated Parmesan cheese

1/3 c. melted butter

1 t. garlic powder

3/4 t. crushed red pepper

1/2 t. baking powder

1/4 t. kosher salt

Lightly grease a 12-cup muffin pan. Preheat oven to 400 degrees.

Combine all ingredients. Spoon batter into the muffin pan. Bake until golden brown around edges, about 20 minutes. Let cool for 5 minutes. 

Adapted from Real Simple magazine, Aug. 2021, p. 31.

Brown Bread

1 c. raisins

1 c. cornmeal

1-1/2 c. wheat flour

1/2 c. all-purpose flour

1/2 c. sugar

1 t. baking powder

1 t. salt

2-1/2 t. baking soda

2 c. buttermilk

1/2 c. molasses

1 egg, lightly beaten

Butter or cream cheese, for serving

Preheat oven to 350 degrees. Grease or spray two 9 x 4 x 4" or 11 x 4 x 2" loaf pans. 

Place raisins in a medium bowl and cover with boiling water. Soak for 10 minutes. Drain and set aside.

In a large bowl, combine cornmeal, wheat flour, all-purpose flour, sugar, baking powder, and salt.

In a separate bowl, whisk together baking soda and buttermilk. Stir in molasses and egg.

Fold wet ingredients into dry ingredients, mixing until just incorporated. Then fold in raisins. 

Pour the batter into the loaf pans, dividing evenly, filling each pan two-thirds full.

Bake for 35-40 minutes, until a cake tester in the center comes out clean and the bread is nicely browned. Remove from oven and place on a cooling rack. When the pans are cool enough to handle, remove the loaves and let them cool completely.

Serve warm with butter or cream cheese, or to accompany baked beans.

Makes 2 loaves.

Adapted from New Hampshire Home magazine, March/April 2021, p. 34. 

Tutti Frutti Scones

 2 c. unbleached all-purpose flour, plus more for flouring hands

1 T. baking powder

1/2 t. salt

1/4 c. sugar

4 T. cold butter, cut into bits

1/4 c. golden raisins or currants

1/2 c. dried apricot pieces, cranberries, strawberry pieces, or blueberries

1/2 c. chopped walnuts, hazelnuts, pecans, or almonds

1-1/4 c. heavy cream

2 T. melted butter

2 T. coarse white sugar

Additional butter or jam, for serving

Preheat oven to 400 degrees.

In a large bowl, mix together flour, baking powder, salt, and sugar. Blend in cold butter until the mixture is crumbly. Mix in the raisins, dried fruit, and nuts. Add the cream and mix just until the mixture comes together as a sticky ball of dough.

Line a baking sheet with parchment paper and transfer the dough to the baking sheet. With floured hands, pat the dough into a 10" round. Brush the top with melted butter and sprinkle evenly with the coarse white sugar.

Score the top of the round with a knife to create 8 equal wedges. Bake for 15 minutes or until golden brown.

Remove from oven and separate the wedges. Serve warm with jam or butter.

Serves 8.

Adapted from New Hampshire Home magazine, March/April 2021, p. 36. 

Mother's Cornbread

1 c. flour

2 c. cornmeal

3 T. sugar

1 t. salt

1 t. baking powder

1 egg

1/4 c. oil

About 1 c. milk or water (enough to make a runny paste)

In a large mixing bowl, stir together flour, cornmeal, sugar, salt, and baking powder. Make a well in the center of the dry mixture and set aside.

In a medium mixing bowl, combine egg, oil, and milk or water. Add the egg mixture to the dry mixture all at once, in the center of the well. Stir just until moistened (batter should be lumpy).

Grease an 8" square baking pan. Pour the batter into the pan. Bake at 425 degrees for 20-25 minutes. Cut into squares.

Makes 9 servings.

Note: This recipe is from Estella Bergere Leopold, wife of conservationist Aldo Leopold. "The recipe dates back to 1926 and was often cooked in a Dutch oven over open fire. For those looking to re-invent the recipe in the front country, you might consider adding dollops of melted butter, sour cream, and/or honey."

Adapted from a recipe card published by The Aldo Leopold Foundation, Dec. 2020.

Hobo Bread

3 c. self-rising flour
1 heaping T. sugar
1 12-oz. can beer, room temperature

Grease 9 x 5 x 3" loaf pan. Heat oven to 350 degrees.

Mix all ingredients together and pour into loaf pan. Bake until brown, about 50 minutes.

Makes 1 loaf.

Adapted from Food Fare, Orlando Sorosis Woman's Club, p. 25. 

Date-Nut Cheese Bread

3/4 c. boiling water
1/2 lb. pitted dates, finely cut
2 T. butter
1-3/4 c. all-purpose flour, sifted before measuring
1/4 t. salt
1 t. baking soda
1/2 c. sugar
1 egg, well beaten
1 c. shredded cheddar cheese
1 c. walnuts, chopped

Butter a 9 x 5 x 3" loaf pan. Heat oven to 325 degrees.

Pour boiling water over dates and butter. Let stand about 5 minutes until all butter is melted and mixture has cooled.

In a separate bowl, sift flour again with salt, soda, and sugar. Stir in the date mixture, beaten egg, cheese, and walnuts. Stir only until well-blended. Pour into prepared pan.

Bake for 50-60 minutes. Turn onto a rack to cool. Wrap in foil or clear plastic to store.

Makes 1 loaf.

Adapted from Food Fare, Orlando Sorosis Woman's Club, p. 25.

Apricot Bread

1 c. dried apricots
1 c. sugar
1 egg
2 T. butter, softened
1/4 c. water
1/2 c. orange juice
2 c. sifted self-rising flour
1/2 c. chopped nuts

Heat oven to 350 degrees. Line the bottom of a greased 9 x 5 x 3" loaf pan with parchment paper. Grease paper.

Soak dried apricots for 30 minutes in warm water to cover. Drain apricots and cut into 1/4" pieces.

In a separate bowl, thoroughly mix together sugar, egg, and butter. Stir in water and orange juice. Add flour, then blend in nuts and apricots. Pour batter into prepared loaf pan and let stand 20 minutes.

Bake for 55-56 minutes until a wooden pick in the center comes out clean. Remove from pan immediately and peel off paper. Let cool on rack.

Makes 1 loaf.

Adapted from Food Fare, Orlando Sorosis Woman's Club, p. 22.

Gingerbread-Pear Loaf

Cooking spray
1-1/2 c. all-purpose flour
1-1/2 t. ground cinnamon
3/4 t. ground ginger
3/4 t. baking powder
1/4 t. plus 1/8 t. baking soda
1/4 t. ground cloves
1/2 t. kosher salt
1/2 c. molasses
1/2 c. buttermilk
6 T. unsalted butter, at room temperature
1/3 c. packed dark brown sugar
2 large eggs
1-1/2 t. vanilla extract
1/2 firm but ripe Bartlett pear, peeled and chopped

Preheat oven to 325 degrees. Lightly grease an 8 x 4" loaf pan and line with parchment paper, leaving an overhang on two sides.

Whisk together flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt in a bowl. In a separate bowl, combine molasses and buttermilk. Set both aside.

Beat butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, 2-3 minutes. Reduce speed to medium and beat in eggs and vanilla. Reduce speed to low and beat in flour mixture and molasses mixture alternately, starting and ending with flour mixture, until just incorporated.

Fold in pear pieces and transfer to prepared pan. Bake until a wooden pick inserted in the center comes out clean, 40-50 minutes. Transfer to a wire rack to cool completely.

Makes 12 servings.

Adapted from Country Living magazine, Dec. 2018. p. 109.

Marbled Maple-Butter Cornbread

Maple-Butter Swirl

1/2 c. pure maple syrup
1/2 stick (4 T.) unsalted butter, melted
2 T. dark brown sugar
3/4 t. kosher salt
1/2 c. all-purpose flour

Cornbread

1-1/4 c. all-purpose flour
1-1/4 c. stone-ground cornmeal (not coarse)
1 T. baking powder
1 T. sugar
1 t. kosher salt
1/2 t. baking soda
3 large eggs
1-1/2 c. buttermilk
2 T. unsalted butter, melted, plus more for dish
1 T. pure maple syrup

Preheat oven to 400 degrees. Lightly coat an 8"-square baking dish with butter.

Make the swirl: Whisk syrup, butter, sugar, and salt in a medium bowl until combined. Gradually whisk in flour until incorporated.

Make the cornbread: Whisk flour, cornmeal, baking powder, sugar, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, butter, and syrup in a separatel large bowl until evenly combined. Gradually whisk wet mixture into dry mixture until evenly incorporated.

Transfer batter to prepared dish and smooth the top. Dollop swirl all over the top of the batter and with the tip of a knife (not to deepyly) swirl to create a marbled effect. Bake until golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes. Let cool for at least 10 minutes before serving.

Serves 8.

Adapted from Real Simple magazine, Nov. 2018, p. 115.  

Cornbread with Lemon-Thyme Butter

3 T. canola oil
1 c. stone-ground cornmeal
1 c. all-purpose flour
2 T. granulated sugar
2 T. baking powder
1 t. kosher salt
2 large eggs
1-1/4 c. whole milk
2 T. unsalted butter, melted

1 c. unsalted butter, softened
1-1/2 t. lemon zest
1 T. fresh lemon juice
1 t. fresh thyme leaves
1 t. kosher salt

Preheat oven to 425 degrees. Grease a 10" cast-iron skillet with oil. Place skillet in preheated oven until hot, about 5 minutes.

Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk together eggs, milk, and melted butter in a separate bowl, then add to the cornmeal mixture, stirring just until combined. Carefully pour the batter into the hot skillet.

Bake in preheated oven until golden brown, 15-20 minutes. Cool to room temperature in skillet, about 30 minutes.

While cornbread is cooling, stir together butter, lemon zest, lemon juice, thyme, and salt. Serve with cornbread.

Serves 8.

Adapted from Southern Living magazine, Feb. 2017, p. 114.     

Butter Pecan Bread

2-1/4 c. sifted flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1 c. brown sugar
1 c. chopped pecans
1 slightly beaten egg
1 c. buttermilk
2 T. melted butter
Cream cheese for serving

Grease at 9 x 5 x 3" loaf pan.

Sift together flour, baking powder, soda, salt, and spices; stir in sugar and nuts.

Combine egg, buttermilk, and melted butter. Add to flour mixture, stirring only until moistened. Bake at 350 degrees for 45 minutes or until done. Cool slightly before removing from pan.

Serve spread with cream cheese.

Adapted from The Pecan Cookbook, p. 61.

Apple Cheese Nut Bread

3 c. sifted flour
1 t. baking powder
1-1/2 t. baking soda
1 t. salt
1 c. chopped pecans
3/4 c. grated cheese
1 c. brown sugar
2 well beaten eggs
3/4 c. buttermilk
1 c. unpeeled apple, grated with juice

Grease a 9 x 5 x 3" loaf pan.

Sift together flour, baking powder, baking soda, and salt. Toss with pecans and cheese.

Gradually add brown sugar to eggs, beating until light and fluffy. Stir in buttermilk and apple. Mix with dry ingredients until flour is moistened. Spread batter in prepared pan. Bake at 350 degrees for 1 hour. Remove from pan and cool.

Adapted from The Pecan Cookbook, p. 59.

Shortcake Lemon Loaf

4 c. biscuit mix
1/2 c. sugar, divided
1 t. pumpkin pie spice
1/2 c. broken pecans
1 egg, beaten
1 c. milk
1/2 c. melted butter, divided
1 T. grated lemon rind

Combine biscuit mix, 1/4 c. sugar, pumpkin pie spice, and pecans. In a separate bowl, combine egg, milk, and 1/4 c. melted butter. Add all at once to biscuit mixture. Stir with a fork until evenly moist.

Melt butter in a 9 x 9" baking pan. Shape dough into 36 walnut-sized balls.  Roll each ball in melted butter in pan until coated. Place in 6 even rows.

Mix remaining 1/4 c. sugar and lemon rind; sprinkle evenly over the top. Bake at 400 degrees for 30 minutes.

Adapted from The Pecan Cookbook, p. 58. 

Sweet Potato Bread with Buttermilk-Lime Icing

Salted butter, for greasing pan
1-3/4 c. self-rising flour
1-1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger
1/2 t. baking powder
1/8 t. cloves
1/2 t. kosher salt
1-1/3 c. packed light brown sugar
1 c. mashed roasted sweet potato
3/4 c. vegetable oil
1 t. vanilla
3 large eggs, at room temperature

Icing:
2-1/2 c. (about 8-1/2 oz.) sifted powdered sugar
2 T. buttermilk
1 T. fresh lime juice
1/2 t. vanilla extract
Pinch of kosher salt

Preheat oven to 350 degrees. Grease a 9" loaf pan with butter and set aside.

Combine flour, cinnamon, nutmeg, ginger, baking powder, cloves, and salt in a large bowl. In a separate bowl, whisk together brown sugar, sweet potato, oil, and vanilla until well blended. Add eggs, 1 at a time, to brown sugar mixture, whisking to combine after each addition. Slowly add brown sugar mixture to flour mixture, whisking until well combined.

Transfer batter to prepared loaf pan. Bake on middle rack in oven until a wood pick inserted in the center comes out clean, about 1 hour. Remove bread from oven; cool in pan on a wire rack for 15 minutes.

Meanwhile, whisk together powdered sugar, buttermilk, lime juice, vanilla, and salt in a medium bowl until smooth. Remove bread from pan and cool on a wire rack. Drizzle bread with icing while bread is still warm.

Serves 16.

Adapted from Southern Living magazine, Nov. 2016, p. 126. 

Carrot-Pineapple Quick Bread

3/4 c. all-purpose flour
3/4 c. whole wheat flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. ground nutmeg
1/4 t. salt
1 c. finely shredded carrots
2/3 c. packed light brown sugar
1/2 c. vegetable oil
1 egg
1 8 oz. can crushed pineapple, drained

Line an 8-1/2 x 4-1/2 x 2-1/2" loaf pan with foil and coat with nonstick cooking spray.

Whisk together flours, baking soda, baking powder, nutmeg and salt, and set aside.

In a separate bowl, combine carrots, light brown sugar, vegetable oil, egg, and pineapple. Pour dry ingredients into wet ingredients and mix until just combined. Transfer to loaf pan. bake at 350 degrees for 50 minutes, until a toothpick inserted in the center comes out clean.

Cool completely on a wire rack before slicing.

Makes 1 loaf.

Adapted from Family Circle magazine, Sept. 2016, p. 96. 

Camellia Rose Inn Pumpkin Bread

4 c. flour
3 c. sugar
2 t. baking soda
1-1/2 t. salt
1 t. baking powder
1 t. ground cinnamon
1 t. ground nutmeg
1/2 t. ground allspice
1/2 t. ground cloves
1/4 t. ground ginger
4 large eggs
1 c. vegetable oil
1 15-oz. can pumpkin
2/3 c. water
1 c. chopped pecans (optional)

Grease and flour 2 standard loaf pans. Preheat oven to 350 degrees.

Beat all ingredients except pecans at medium speed with an electric mixer until dry ingredients are moistened. Fold in pecans. Spoon evenly into loaf pans. Bake for 1 hour or until wooden pick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; remove from pans and cool completely.

Excellent with softened cream cheese.

Makes 2 loaves.

Adapted from Camellia Rose Inn Cookbook, p. 29. 

Cheese Scones

1-3/4 c. unbleached flour
1/4 c. whole wheat flour
2 t. baking powder
1 t. dry mustard
1/4 t. salt
Dash of cayenne pepper
3 T. cold unsalted butter
1 c. grated extra-sharp cheddar cheese, divided
1 large egg, beaten
1/2 c. milk, plus more for brushing

Preheat the oven to 400 degrees. Lightly butter a baking sheet.

In a large bowl, thoroughly combine the flours, baking powder, mustard, salt, and cayenne. Cut the butter into bits and rub it into the mixture with your fingers until it resembles coarse crumbs.

Stir in all but 2 T. of the grated cheese. Mix the egg with the milk and stir in just until evenly moistened.

Turn the dough onto a lightly floured surface, and knead a few times, or just until pliable. Pat into a 1/2"-thick circle and cut the circle into 8 triangles. Place each triangle on the baking sheet. Brush the tops lightly with some milk and sprinkle on the reserved cheese.

Bake 17 minutes or until golden brown. Serve warm, not hot.

Makes 8 large scones.

Adapted from Quick Vegetarian Pleasures, p. 60. 

Banana Date Bread

1 c. whole wheat flour
1 c. unbleached flour
1 t. baking soda
1/2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1/4 t. ground cloves
1/4 t. freshly grated nutmeg
1 c. chopped pitted dates
1 c. finely chopped walnuts
1/2 c. vegetable oil
1/2 c. honey
2 large eggs
1 c. mashed banana (about 3 small bananas)
1 t. vanilla

Preheat oven to 350 degrees. Butter and flour a 9 x 5" loaf pan.

In a large bowl, thoroughly combine the flours, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Stir in the dates and walnuts.

In a medium bowl, beat the oil and honey together until smooth. Beat in the eggs, banana, and vanilla until well mixed. Pour into the flour mixture and stir just until evenly moistened. Scrape the batter into the prepared pan.

Bake 60-70 minutes or until a knife inserted in the center comes out clean. (If the loaf begins to brown too much before it's done, cover with a sheet of foil and keep baking.)

Let stand on a wire rack 10 minutes before removing from pan. Cool completely before slicing, about 2 hours.

Makes 1 loaf.

Adapted from Quick Vegetarian Pleasures, p. 58.

Pumpkin Bread with Streusel Topping

1/2 c. vegetable oil
3/4 c. sugar
3/4 c. firmly packed light brown sugar
3 large eggs
1 t. vanilla extract
1 15-oz. can solid packed pumpkin
2-1/2 c. unbleached flour
1-1/2 t. baking powder
1-1/2 t. baking soda
3/4 t. salt
1-1/2 t. cinnamon
1/2 t. freshly grated nutmeg
1 c. finely chopped walnuts or pecans
2/3 c. raisins

Topping:
1/3 c. unbleached flour
1/3 c. sugar
4 T. cold unsalted butter, cut into bits

Preheat oven to 350 degrees. Butter and flour two 9 x 5" loaf pans.

In a large bowl, beat together the oil, sugars, eggs, and vanilla using an electric mixer. Beat in the pumpkin until thoroughly blended. Beat in the remaining bread ingredients until evenly moistened. Scrape into the prepared pans.

To make the topping, combine the flour and sugar in a small bowl. Rub in the butter with your fingers until coarse crumbs are formed. Sprinkle the crumbs on top of each loaf. Bake 50-55 minutes or until a knife inserted in the center comes our clean.

Cool on a wire rack 10 minutes, then remove from pans. Cool thoroughly before serving.

Makes 2 loaves.

Adapted from Quick Vegetarian Pleasures, p. 57.

Applesauce Oatmeal Bread

1-1/2 c. rolled oats
1-1/4 c. unbleached flour
1 t. baking powder
3/4 t. baking soda
1/2 t. cinnamon
1/2 t. freshly grated nutmeg
2/3 t. salt
2/3 c. raisins
2 large eggs
1/2 c. firmly packed light brown sugar
1/4 c. vegetable oil
1 c. applesauce

Preheat oven to 350 degrees. Butter and flour a 9 x 5" loaf pan.

In a large bowl, thoroughly combine the oats, flour, baking powder, baking soda, cinnamon, nutmeg, salt, and raisins.

In a medium bowl, beat the eggs. Beat in the brown sugar, oil, and applesauce. Pour this into the oat mixture and stir until just evenly moistened. Scrape into the prepared loaf pan.

Bake 50 minutes or until a knife inserted in the center comes out dry. Let sit 5 minutes, then remove from pan and cool completely on a wire rack, at least 2 hours.

Makes 1 loaf.

Adapted from Quick Vegetarian Pleasures, p. 56.