Recipe Share!
A few people asked me to share these recipes so here they are:
Buttermilk Cornbread:
INGREDIENTS
· 1/4 pound butter
· 2/3 cup white sugar
· 2 eggs
· 1 cup buttermilk
· 1/2 teaspoon baking soda
· 1 cup cornmeal
· 1 cup all-purpose flour
· 1/2 teaspoon salt
DIRECTIONS
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
** I did not have buttermilk in my house so I substituted for an equal quantity of whole milk (1cup) with 1 tbsp. of white vinegar. This works in baking and gives it that suttle buttermilk flavor**
I also rub the cornbread with butter as soon as I take it out of the oven. Not a lot of butter, just enough to melt over the top a bit.
TURTLE BARS
Dark brown sugar gives these buttery treats an extra-rich taste.
click photo to enlarge.
2 cups all purpose flour
1 3/4 cups (packed) dark brown sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 tablespoons whipping cream
1 cup pecan halves, toasted
3/4 cup semisweet chocolate chips (about 5 1/2 ounces)
Preheat oven to 350°F. Mix flour, 1 cup brown sugar, and 3/4 cup butter in processor until well blended and crumbly. Press mixture evenly into ungreased 9x13x2-inch metal baking dish. Bake until crust is light golden, about 15 minutes. Maintain oven temperature.
Meanwhile, bring remaining 3/4 cup brown sugar, 3/4 cup butter, and cream to boil in small saucepan over high heat, stirring until sugar dissolves. Boil 1 minute, stirring occasionally. Remove caramel from heat.
Sprinkle pecans over crust. Pour caramel over pecans. Bake until bubbles form and color darkens, about 20 minutes. Remove from oven and sprinkle with chocolate chips. Let stand until chocolate melts, about 5 minutes. Using offset spatula, spread chocolate evenly over top. Chill bars until chocolate sets, about 20 minutes. Cut into 1-inch squares.
Makes about 70.
Ok - Lunch time!