Preheat oven to 425 degrees.
Cook bacon in skillet until crisp. Remove bacon and cook chopped onion in leftover grease until translucent.
In a large bowl, beat up one egg. Stir in milk and oil. Add SUNFLOWER Self-Rising Corn Meal Mix and stir briefly until smooth. Stir in cheese, bacon, and onion.
Pour batter into hot skillet and bake for 25 minutes, or until done. Cornbread will be a little heavier than plain cornbread because of all the inclusions.
Make corn bread and biscuits ahead of time and allow to dry out a little bit, then crumble up and combine in a large bowl. Stir in celery, parsley, salt, pepper, and poultry seasoning before adding melted butter. Then add turkey broth, about ½ cup at a time, until dressing is moist but not soggy. Place mixture in a 2 quart casserole and bake at 350 degrees for about 2 hours. Top will have a slight crust.
If you plan to use this as stuffing, do NOT fill cavity of turkey completely full. You will need to leave some room for dressing to expand during cooking. Check a good cookbook or the internet for instructions on stuffing a bird and how to adjust the roasting time of the bird if it is stuffed.
Stir flour and sugar together. Gently stir in milk and eggs until there are no yellow streaks. Do not over beat. Some lumps may remain. Stir in melted shortening. Bake on a hot griddle. (Test by dropping a few drops of water on it. The water should sizzle and splatter.) Pancakes are ready to turn over when small holes appear on the uncooked top.
Cut or rub shortening into the flour, add milk a little at a time to make a soft dough. Turn dough out on a well floured board and knead lightly about 30 seconds, roll ½ inch thick, cut with a biscuit cutter, place on a baking sheet, and bake in a hot oven (450°F) about 10 minutes.
Follow Sunflour Basic Biscuit recipe. When you roll out biscuits, roll to ¼ inch thick and cut into rectangles. Pour enough oil into cast iron skillet to fill midway and heat. When oil is hot, place 5 or 6 rectangles into the skillet, and fry for a few seconds, until the sides start to appear brownish, then flip and cook the other side until it is browned. Keep oil hot between batches. When all are cooked, sprinkle with powdered sugar and serve with honey.
Cut or rub shortening into the flour, stir in zest, add milk and orange juice a little at a time to make soft dough. Turn dough out in a well floured board and knead lightly about 30 sec.; roll ½ in. thick; cut with a biscuit cutter, place on a baking sheet. Dip a sugar cube quickly into orange juice then push cube into each biscuit. Bake in hot oven (450º) about 10 min.
Cut or rub shortening into the flour, add milk a little at a time to make soft dough. Turn dough out in a well floured board and knead lightly about 30 sec.; roll into long rectangle about ¼ in. thick; spread butter onto dough, then sprinkle cinnamon and sugar all over. Roll up dough like a jelly roll and cut. Place on a baking sheet. Bake in hot oven (450°) about 10 min.
Cut or rub shortening into the flour, add milk a little at a time to make soft dough. Turn dough out in a well floured board and knead lightly about 30 sec.; roll into long rectangle about ¼ in. thick; spread sausage all over. Roll up dough like a jelly roll and cut. Place on a baking sheet. Bake in hot oven (450°) about 10 min.
Yield: 18 muffins
Combine first five ingredients. Add eggs, milk, corn and shortening and stir only until dry ingredients are dampened and mixture just blended. Spoon batter into 18 greased 2½ x 1¼ inch muffin pans. Bake in a 350°F. (moderate) oven, 25 – 35 minutes.
Mix well. Bake in hot greased corn stick, skillet, or muffin molds about 15 min. Have oven hot: 425° to 450°.
Bake at 350°for 50-60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.
1. Preheat oven to 425°F. Sauté ham, in batches, in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Return ham to Dutch oven; add flour, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
2. Bring mixture to a boil; stir in frozen onion, peppers, and celery and collard greens. Return to a boil; cover and cook, stirring often, 15 minutes. Stir in black-eyed peas and red peppers, and spoon hot mixture into a lightly greased 13x9 inch baking dish. Pour Cornbread Crust Batter over hot mixture.
3. Bake at 425°F for 20 to 25 minutes or until cornbread is golden brown and set.
Makes: 1 (13x9 inch) crust
Combine first 3 ingredients; make a well in center of mixture. Add eggs and buttermilk, stirring just until moistened.
Serves: 10 to 12
1. Bring 3 cups water to boil in a large pot and add the salt. Stir in the SUNFLOWER Plain Corn Meal, bring to a boil, reduce heat so the mixture bubbles lightly, and cook, stirring often, until Corn Meal thickens enough to support a wooden spoon upright. Stir in grated parmesan and cook until melted and thoroughly incorporated into Corn Meal. Remove from heat.
2. In a large sauté pan or skillet, heat the olive until shimmery, add the diced onion and cook, stirring, until onion begins to soften, 5 minutes or so. Add the minced garlic, oregano, red pepper and fennel seed and continue to cook another 3 minutes or so, until garlic is fragrant. Add the sausage, breaking up with a spoon, and cook, stirring, until sausage browns and is cooked through. Stir in the diced tomatoes. Taste and season with salt and peppers. Remove from heat.
3. Stir in the eggs and half the shredded mozzarella and mix well.
4. Heat oven to 350°.
5. Generously butter a 9-in. springform pan. Spoon in about half the polenta and smooth the top. Add the sausage filling, then top that with the rest of the polenta, smoothing the top. Sprinkle over top the rest of the mozzarella and top with bread crumbs.
6. Place pan in oven and bake for 30 min., or until mozzarella is melted and top is nicely browned. Remove from oven and let cool 20 min.
7. Run a knife around the edge of the torte to separate it from the pan. Carefully remove the sides of the pan. Can be served warm or at room temperature. Slice into wedges to serve.
Serves: 6 to 8
Preheat oven to 350º. Bring water and salt to boil in large saucepan. Stir grits in slowly; cook 4-5 min.; stir occasionally. Remove saucepan from heat and stir small amount of grits mixture into eggs. Return all to saucepan. Add 1 c. cheese, milk, butter; blend well. Pour into greased 2-quart casserole; top with remaining ¼ c. cheese. Bake approx. 1 hour, or until cheese is golden brown.
Stir together flour and baking soda. In separate bowl combine milk, mayonnaise, ham and cheese. Add all at once to flour mixture, stirring only until flour is moistened. Fill well-greased muffin cups 2/3 full. Bake in preheated oven 450°s for 20 to 25 min. Allow to remain in muffin pans about 5 min. for easier removal.
Stir Self-Rising SUNFLOUR, sugar, cocoa, and baking powder together. Gently stir in milk, eggs, and food coloring until there are no streaks. Do not over beat. Some lumps may remain. Stir in melted shortening (or oil).
Bake on a hot griddle. (Test by dropping a few drops of water on it. The water should sizzle and splatter.) Pancakes are ready to turn over when small holes appear on the uncooked top.
Spread pancakes with mixture of 8 ounces of whipped cream cheese and 5 teaspoons of confectioners sugar. You may also use cream cheese frosting.
Step 1 - Stir SUNFLOUR Plain Flour, sugar, baking powder and shortening together, add milk and flavoring. Beat vigorously 200 strokes (2 minutes), scraping bowl frequently.
Step 2 - Add unbeaten egg whites (use 2 whole eggs for a golden cake) and continue beating 2 more minutes, scraping bowl frequently. Batter will be thin. Bake in two 8-inch greased and floured pans in moderate oven (350°F) for 30 to 35 minutes. Cover with your favorite icing.
Step 1 - Stir SUNFLOUR Plain Flour, sugar, baking powder and shortening together, add milk and flavoring. Beat vigorously 200 strokes (2 minutes), scraping bowl frequently.
Step 2 - Add eggs and continue beating 2 more minutes, scraping bowl frequently. Batter will be thin. Bake in two 8-inch greased and floured pans in moderate oven (350°F) for 30 to 35 minutes. Cover with your favorite icing.
Cream butter and shortening. Add sugar gradually. Sift flour and cocoa, baking powder and salt together. Add eggs one at a time after creaming butter and shortening. Add flour first, gradually, alternating with milk until all flour and milk is used up, adding a bit of flour last. Pour in Bundt Pan and cook at 325°F for 1 hour and 15 minutes. Cool at least 15 – 20 minutes before removing from Bundt Pan.
Cream margarine and shortening with sugar until creamy. Add eggs one at a time, beating after each egg. Add flavoring, flour and salt. Fold in 7-up. Bake in Bundt Pan at 350°F for 1 hour and 15 minutes. P.S. This cake is better if baked a day before serving.
Have ingredients at room temperature, particularly the shortening, and then put ingredients in mixing bowl in order given. Do not stir until boiling water is added. Then beat for three minutes. Pour into a 9-inch square greased pan and bake in oven at 325°F for 30 to 40 minutes or until done. A well-greased pan angel food pan may be used in the place of the 9-inch pan.
Combine and beat until fluffy.
Sift together flour, salt and cocoa. Cream together the shortening and sugar. When mixture is well creamed, beat in eggs, one at a time. Blend well and add food coloring and vanilla. Mix buttermilk, vinegar and soda. Add alternately with dry ingredients to the creamed mixture. Blend at low speed after each addition. Grease sides and bottom, then line the bottom of three 9 in. round pans or 8 in. square pans. Pour in batter and bake in 350°F preheated oven for 30 minutes or until done. Remove from pan. Cool and frost with icing.
Cream cheese and butter, add sugar and vanilla. Mix well and then add nuts if desired. Spread on cool cake. You may wish to double the amount of the icing.
To make sour milk, add 1 tsp. vinegar or lemon juice to 1 c. milk. Rub together flour, sugar, salt and shortening until crumbly. Reserve ½ c. of crumbs to sprinkle over top. To remainder, add spices and baking powder. Beat soda and sour milk together. Mix with beaten eggs. Stir into dry mixture. Spread into two well-greased 8x8 in. cake pans. Add to the ½ c. of crumbs, ½ tsp. cinnamon and a few slivers of almonds if desired. Sprinkle over top. Bake in 450°F oven for about 15 minutes.
Makes: 12 servings
Heat oven to 350°F.
MICROWAVE PREPARATION: Microwave chocolate, ½ cup of the sugar and water in large microwavable bowl on high 1 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Cool to lukewarm.
TOP OF STOVE PREPARATION: Heat chocolate and water in heavy 1-quart saucepan on very low heat, stirring constantly until chocolate is melted and mixture is smooth. Add ½ c. of the sugar; cook and stir 2 minutes. Cool to lukewarm.
Mix flour, baking soda, and salt; set aside. Beat margarine and remaining 1¼ c. sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla. Pour into 2 greased and floured 9 in. round cake pans. Bake 30 to 35 minutes or until cake springs back when lightly touched. Cool 10 minutes; remove from pans. Cool completely on wire racks. Frost as desired.
Makes 2½ cups
MICROWAVE PREPARATION: Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
TOP OF STOVE PREPARATION: Melt chocolate and margarine in heavy 2-quart saucepan on very low heat, stirring constantly.
Beat in remaining ingredients until well blended and smooth. If necessary, let stand until of spreading consistency, stirring occasionally. Spread quickly. If frosting becomes too thick, beat in additional milk by teaspoonful until of spreading consistency.
Makes: 2 loaves
1. Dissolve yeast in ¾ cup warm water in large bowl. Beat in granulated sugar, salt, 3 eggs, the egg yolk, ½ cup butter and 1¾ cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1 ½ to 2 hours or until double. Cover and refrigerate egg white.
2. Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight.
3. Grease cookie sheet. Place dough on well-floured surface; turn to coat with flour. Divide in half. Press each half into 10x7-inch oval. Spread with 1 tbsp butter. Fold ovals lengthwise in half; firmly press folded edge only. Place on cookie sheet. Beat egg white and 1 Tbsp. water; brush over folded ovals. Cover and let rise 45 to 60 minutes or until double. If does not rise much, go ahead and bake everything. Will sometimes rise in oven.
4. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. While warm, dust with powdered sugar.
Cream margarine, then add sugar, mix well by hand and mix well with eggs. Add half of sour cream and half of flour and soda to mixture. Add remaining cream and dry ingredients. Put half of batter into a tube pan, sprinkle with ½ pecans, ½ cinnamon and ½ sugar. Add rest of batter and put remaining pecans, cinnamon and sugar on top. (Do not press batter down.) Bake at 350°F for 60 minutes or less.
Melt chocolate and butter in the top of a double boiler over hot, but not boiling water. Stir in eggs and vanilla. Gradually add the flour to butter and chocolate mixture; stir until well blended. Add sweetened condensed milk. Pour into greased 13 x 9 x 2-in. baking pan. Bake in preheated oven 350° for 25 min. Spread German Topping evenly over cake. Broil about 6 in. from heat until frosting becomes bubbly.
Preheat oven to 350°. Grease (with shortening) and flour a 13-x-9-inch pan or three 9-inch round pans. Pour 1 ½ cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap, and steep 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon; discard tea bags. Cool tea for 20 minutes.
Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Whisk together cake flour and next 3 ingredients; add to butter mixture alternately with 1 cup tea, beginning and ending with flour mixture. (Discard any remaining tea.) Beat at low speed just until blended after each addition. Pour batter into prepared pan.
Bake at 350°. For 13-x-9-inch pan, bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. If using three 9-inch rounds, bake for 30-35 minutes. Cool completely on wire rack (about 20 minutes). Spread Lemonade Frosting (recipe below) on cake.
Note: Double frosting recipe if using three 9-inch pans.
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. Beat in lemon zest and lemon juice until blended. Increase speed to high, and beat until light and fluffy.
If you want your icing to be lemon-colored, mix in a few drops of yellow food coloring.
Yield: 3½ doz.
Cream butter and peanut butter until soft. Add sugars gradually and continue to cream until light and fluffy. Add egg - beat well. Sift flour, salt and soda together; add in two additions, beating well after each addition. Drop on un-greased sheet from teaspoon, 2 inches apart. Press each cookie with a fork 2 times (#). Bake at 350°F. 8 – 10 minutes.
Cream butter. Add sugar, eggs, dry ingredients and vanilla. Fold in chocolate chips; add nuts if desired. Bake in 9x13 in. pan at 350°F for 30 minutes.
Yield: 6 doz.
Mix shortening, sugar and eggs thoroughly. Stir together dry ingredients and blend into shortening mixture. Form into 1 in. balls – Roll in cinnamon sugar. Place about 2 in. apart on ungreased baking sheet. Bake at 400°F for 8-10 minutes.
Yield: 3 doz.
Melt shortening(2 seconds in microwave) – Let cool. Add sugar, molasses and egg; beat well. Sift together flour and dry ingredients. Add to first mixture – Mix well – Chill. Form into 1 in. balls and roll in granulated sugar. Place 2 in. apart on un-greased sheet. Bake at 375°F for 8-10 minutes.
Cream butter. Add sugar and continue creaming. Add well-beaten egg. Sift together Sunflour, salt and baking powder and add to mixture. Knead lightly with tips of fingers until flour is blended in and smooth. Roll thin on floured board. Cut in any shapes. Brush tops with well-beaten white of egg. May be sprinkled with sugar, raisins and nuts, or cinnamon and sugar. Bake at 375°F for 7-10 minutes or until very lightly colored.
Makes: about 3 doz. Cookies
Cream butter and sugar; add 2 tsp. water and vanilla; mix well. Blend in flour and nuts; chill 4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet at 325°F about 20 minutes. Remove from pan; cool slightly; roll in confectioners’ sugar.
Yield: 6½ doz.
Combine flour and baking soda. Beat butter and sugar until light and fluffy. Add eggs and vanilla, beat well. Blend in chocolate. Stir in flour etc. until smooth. Fold in chocolate morsels. Drop by teaspoon on lightly greased sheets. Bake at 350°F for 10-12 minutes.
Cream together sugar, butter and shortening. Beat in egg and vanilla. Stir in flour. Spread in greased 10 x 15-in. jelly roll pan. Bake in preheated oven 350° for 20 min. or until lightly browned. In small bowl, blend sweetened condensed milk and peanut butter; pour evenly over warm cookie base. Sprinkle nuts on top. Return to oven 15 to 20 min. longer or until lightly browned. When cool cut into 45 bars, 3 x 1-in. each.
Combine first four ingredients and stir while cooking over medium heat until mixture thickens - about 7-8 minutes. Remove from heat and add almond extract and food coloring. Pour into pie shell and dot with margarine. Cover with top crust. If doing lattice, cut strips about ½" wide. You may weave or lay across top. Allow strips to hang over edge. Crimp top crust to bottom crust with a fork, then trim off any excess. Bake at 425 degrees for 30-35 minutes. Watch closely, as filling tends to bubble up.
Mix sugar and flour. Add buttermilk, beaten eggs, and vanilla. Melt the butter over low heat. Add to buttermilk mixture and mix well. Pour into pie crust and bake at 350°F for 60 minutes.
Melt butter in 9x13 in. pan. Combine and bake at 350°F for 45 minutes or until brown.
Mix sugar with nutmeg. Toss lightly over apples. Fill uncooked pastry shell with this mixture.
Mix together flour, margarine and brown sugar. Use pastry blender until it is light and crumbly. Cover pie with this mixture, filling around the edges well. Bake at 425°F for 15 minutes and then at 325°F for 30 minutes.
Makes 3 single crusts
Cut shortening into size of peas
Pour over flour mixture. Work in until all liquid is absorbed. Will be a little wet. Do not add more flour. Refrigerate before rolling out. Keeps Well.
Combine sweet potatoes with all ingredients and blend well with electric mixer. Pour into pie shell. Bake in pre-heated 400°F oven about 30 minutes or until golden and puffy. Serve alone or topped with sweetened whipped cream.
Stir together flour, mashed potatoes and 3 Tbsp. butter; add milk to make a soft dough. Divide dough in half; roll out each half on lightly floured surface into 9-in. circle. Toss apple slices with lemon juice. Stir together sugar and cinnamon; mix with apples. Arrange apple slices on top of one circle; dot with butter. Cover with second circle. Moisten edges with water and press to seal. Slash top of crust to allow steam to escape. Place on greased baking sheet. Bake in preheated oven 350º for 35 to 40 min. or until lightly browned. Serve piping hot.