A classic Southern meal in the old days always included bread. Bread was a great meal stretcher and even the poorest of sharecroppers usually had the ingredients to make it thanks to the staples of 25 pound sack of flour provided by the land owners (look for a quote from my Great Grandmother Lela about this at the bottom of this post). Although I don’t have bread with every supper nowadays, more often than not we do. Here are some of my favorite dinnertime bread recipes, some classic and some new fangled. I hope you’ll find at least one or two new ones to make for those you love.
Mar 31 2011 | Posted in
Breads |
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Deeply chocolate, moist, delicious, and simple to make!
Jan 12 2011 | Posted in
Breads,
Breakfast |
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Pin it I was fortunate enough to get to visit Canada a few years back and while there treated to the loveliest vision – my first real live slice of blueberry pie. Until then, I had only seen it on magazine covers and photographs in books. Mama and I used to talk about how good [...]
Mar 16 2010 | Posted in
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Breakfast |
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Pin itWant to print out just the recipe and don’t know how? Visit my FAQ page, it’s the first question I answer! I also send out printer friendly versions of many recipes regularly to my email subscribers so subscribe today! Every now and then I get a hitch in my step to do something and [...]
Mar 2 2010 | Posted in
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Pin it I don’t know if pumpkin is a southern thing. You always hear of pumpkin pie on Southern tables at Thanksgiving and such, but no one in my family has ever made a pumpkin pie to my knowledge. I had never tasted anything at all with pumpkin until about three years ago. While on [...]
These are delicious. They taste very butterscotchey, buttery, and pecany. Jeff was right, I would have never had a clue what the secret ingredient was, much less how easy they were to make!
ing the bell and watch the stampede. Oh my goodness, were these ever good! If you want something different in a muffin, if you want a real treat, if you want to pamper yourself, EAT THESE!
I have never known anyone who did not absolutely love these muffins. The cool thing about them, and what my mother liked so much with a large family to feed, is that you can use any type of apple and it makes no difference – they will still be just as good. You can also use those apples that are starting to get a little soft and running out of their shelf life. They work great in here and no one will ever know.
Sep 1 2008 | Posted in
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This is my mother’s favorite muffin and there is a darn good reason why. Once made, the batter sits happily in your fridge for up to one month. All you need do is scoop out enough to make your muffins for the day. Only need one or two muffins for your breakfast? Perfect, just scoop out that much and cover the rest to have another day.
