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Why a 1/2 dozen? Because I'm afraid trying to slog through a full dozen will be too much for everyone. This month, I ran out of bread earlier than usual. Next, i ran out of crackers, then muffin mixes and I still had a week and a half left of month, and no money left on my food stamps.
It was time to bite the bullet and start baking.

What's For Dinner is a community diary published every saturday night at 4:30PDT/7:30EDT. We talk about food and share recipes. Pour yourselves a drink and relax.
Don't get me wrong, I've baked my own bread before. That was in my old kitchen, with my old plentiful equipment. Now, I was baking with very few tools.


These are very heavy, dense muffins. 1-2 should be enough for breakfast.

1 cup all purpose flour
1 cup oatmeal
1/2 cup sugar
2 teaspoons baking powder
2/3 cup milk ( I use 2%)
1/2 cup oil (vegetable)
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 egg (large)
not quite 1/4 cup chopped or crushed pecans

Combine all in bowl until mixed, spoon into greased muffin tins or muffin cups. Bake at 400F for 15-20 minutes.



 1/3 cup white sugar
 2 teaspoons ground cinnamon
 2 cups all-purpose flour
 1 tablespoon baking powder
 1/2 teaspoon salt
 1 cup white sugar
 1 egg, beaten
 1 cup milk
 1/3 cup vegetable oil


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon (I added 1/4 cup of chopped pecans); set aside.
In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.



4 cups flour
1 tablespoon sugar
1/2 tablespoon baking powder
1/2 tablespoon baking soda
1 1/2 cup water
2 teaspoons vinegar (cider or white)
1 tablespoon butter or margarine

Heat oven to 400 degrees F. Combine dry ingredients and mix. Combine water and vinegar. Add wet ingredients to dry and mix.

Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it). Shape into a round (about 1 1/2 to 2 inches high), then place on pan. Dip a sharp knife into flour and cut an 'X' into the top of the loaf.

Bake 40 minutes. Remove, and while hot, glaze with melted or softened butter. The butter glaze gives flavor as well as softens the crust.


2 cups all-purpose flour, plus more for rolling out
1 teaspoon kosher salt
1 teaspoon baking powder
4 tablespoons vegetable shortening, preferably non-hydrogenated
¾ cup hot water


Have 8 squares (each about 10-inches) of parchment paper handy. In a bowl, whisk together the flour, salt and baking powder. Cut in the shortening with a pastry blender until the mixture has pea-sized lumps. Drizzle in the water, tossing the flour mixture with your hands as you pour. Add a little more flour, a tablespoon at a time, until you have a slightly sticky dough. Let the dough rest for 10 minutes.
Flour your work surface; evenly divide the dough into 8 balls. Use a floured rolling pin to roll out each tortilla into a circle, about 8 inches in diameter (roll from the center out, much like pie dough). Place it on a piece of parchment paper and place another piece of parchment paper on top of the tortilla. Continue rolling the remaining balls of dough, separating each with a piece of parchment paper.
Heat a dry nonstick griddle or skillet over medium-high heat. Use the parchment paper to lift off one tortilla and place it in the skillet – parchment side up. Remove the parchment paper and cook the tortilla about 1 minute per side, until it puffs slightly and begins to brown. Repeat with the remaining tortillas. Serve immediately or keep warm in aluminum foil or a slow oven until ready to serve.


 prepare a simple Corn bread Recipe

Prep Time: 5 minutes
Total Time: 30 minutes
1-1/4 cups yellow cornmeal
3/4 all purpose flour
2 tbsp sugar
1 tbsp baking powder
3/4 tsp salt
1 egg
1 cup milk
3 tbsp margarine or butter


1. Preheat oven to 425 degrees
2. In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt.
3. In a small bowl, combine egg, milk and butter.
4. Add to flour mixture.
5. Stir together until all the dry ingredients are moistened.
6. Pour in pan.
7. Bake for 20-25 minutes until toothpick comes out of center clean.


1 can of refrigerated Grands biscuits (not the flaky layers)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning

Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture to the pan, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

What's For Dinner at your house? Tonight, I'm making either chicken and rice or Orroz Con Pollo, which is chicken and rice and tomato sauce.



Have you ever baked your own bread?

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