Archive for Breads

May 5th, 2014

Sausage Cheese Muffins

Sausage Cheese Muffins



These Sausage Cheese Muffins are quite versatile.  I served them as part of our Easter brunch this year, but I have also served them as a side dish with soup for dinner.  I think they would also go well with a salad.  The original recipe had a little bit of sugar in it, but I wanted them to be savory and not at all sweet, so I removed the sugar.

Sausage Cheese Muffins

They are loaded with all kinds of good things: sausage, cheese, onions, and spices.  I hope you enjoy them as much as I do!

Sausage Cheese Muffins

 

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January 17th, 2014

Cheddar-Dill Scones

Cheddar Dill Scones



There’s nothing like hot scones right out of the oven.  Crusty on the outside and soft on the inside.  Just split those babies open and spread them with butter.  Make sure it’s real butter.  Absolutely delicious!  These particular scones are filled with chunks of sharp cheddar cheese and fresh minced dill, and the dough is so easy to work with.  Just roll it out so that it’s about 3/4 of an inch thick.

Then cut the dough into 4-inch squares, and cut the squares diagonally so that your scones are in the shape of triangles.  Transfer them to a baking sheet lined with parchment paper.

Then brush them with an egg wash.

Bake them in the oven for 20-23 minutes, and they turn out perfectly.  I like how some of the chunks of cheese melt out of the scones and get a little bit crunchy.

Cheddar Dill Scones

These are wonderful, and not very difficult to make.  I think you’re gonna like them!

Cheddar Dill Scones

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September 22nd, 2013

Buttermilk Cornbread

Buttermilk Cornbread



I like serving cornbread as a side dish with homemade soups, especially soups made with dried beans or lentils such as Slow-Cooker Split Pea Soup.  I used to just use the recipe on the back of the box of cornmeal, and it was alright.  But one day I came across a recipe for “Grandmother’s Buttermilk Cornbread” at AllRecipes.com.  It had a 5-star rating, so I decided to give it a try.  It’s definitely better than the recipe on the cornmeal box, which makes me wonder why it is that when you use recipes from the backs of boxes, bottles, cans, and jars, they’re just okay.  It seems like when a company makes a product, they ought to have the very best recipe of all.  They should know how to use their product better than anybody else, but I certainly haven’t found that to be true.  For instance, if you make chocolate chip cookies, and you use a recipe on the back of the package, you’ll end up with some good cookies, but are they the best chocolate chip cookies you’ve ever had?  Definitely not.

Anyway, if you’ve made cornbread in the past and you’ve always used a package recipe, try this one.  I think you’ll agree it’s better.   And be sure to serve it warm with butter and honey!!!

Buttermilk Cornbread

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Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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