Cooking Mamas

Tried and True Family Recipes

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Orange Marmalade Butter

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Orange Marmalade Butter

A delightful spread over bread, toast, pancakes, waffles and muffins!
Course: Condiment
Cuisine: American
Servings: 1 cup

Ingredients

  • 1/2 c. orange marmalade
  • 1/2 c. butter room temperature
  • 1/8 tsp. kosher salt

Instructions

  • Stir together orange marmalade, butter and salt, until blended. Serve immediately over warm toast, English muffins or scones.
  • Keep in an airtight container for up to one week in the refrigerator.

Lemon Poppy Seed Muffins

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Lemon Poppy Seed Muffins

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Lemon Poppy Seed Muffins

Betcha can't eat just one!
Course: Bread
Cuisine: American
Servings: 1 dozen muffins

Ingredients

  • 1 1/2 c. all-purpose flour
  • 1/2 c. granulated sugar
  • 1 T. poppy seeds
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs
  • 1/2 c. sour cream
  • 1/4 c. butter melted
  • 1 T. grated lemon peel
  • 2 T. lemon juice
  • 1/2 tsp. vanilla

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt, set aside.
  • Beat eggs in smaller bowl. Add sour cream, butter, lemon peel, lemon juice and vanilla, mix well.
  • Add to flour mixture, stir just until moistened.
  • Spoon batter into 12 greased or lined medium muffin cups, filling each cup two-thirds full.
  • Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 minutes.
  • Cook's Note: We like to make mini muffins too! Be sure to adjust the cooking time for smaller muffins.

Hot Cross Buns

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Hot Cross Buns

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Hot Cross Buns

Hot cross buns! Hot cross buns! One ha' penny, two ha' penny, Hot cross buns! A traditional favorite on Good Friday.
Course: Bread
Cuisine: American
Servings: 2 dozen buns

Ingredients

BUNS:

  • 2 (1/4 oz ea.) pkg. active dry yeast
  • 1/4 c. warm water (110° to 115°)
  • 1 c. warm milk (110° to 115°)
  • 1/2 c. granulated sugar
  • 1/4 c. unsalted butter room temperature
  • 2 lg. eggs
  • 2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 4 1/2 to 5 c. all-purpose flour
  • 1 c. dried currants or raisins
  • 1 lg. egg white lightly beaten

ICING:

  • 1 3/4 c. confectioner's sugar
  • 2 tsp. unsalted butter room temperature
  • 1/2 tsp. vanilla extract
  • 4 to 6 tsp. milk

Instructions

  • BUNS: In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes.
  • Add milk, sugar, butter, eggs, salt, cinnamon, allspice and 4 cups flour. Beat until smooth.
  • Stir in currants and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  • Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch the dough down. Cover and let rest for 10 minutes.
  • On a lightly floured surface, roll out to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter.
  • Place 2 inches apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. Brush with egg white.
  • Bake at 350 degrees for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool completely.
  • ICING: Combine confectioners' sugar, butter, vanilla, and enough milk to achieve piping consistency. Pipe a cross on top of each bun.

Notes

Serve them split in half, toasted or warmed, slathered with good Irish butter and (strawberry) jam.
You can also enjoy them with goat cheese, fresh figs or fig jam, drizzled with a little honey, and sprinkled with finely chopped fresh rosemary.

Easy Cheddar Biscuits

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Easy Cheddar Biscuits

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Easy Cheddar Biscuits

In less than a 1/2 an hour you've got homemade biscuits!
Course: Bread
Cuisine: American
Servings: 6 lg. or 12 sm. biscuits

Ingredients

  • 2 c. Bisquick
  • 1/2 c. shredded cheddar cheese
  • 2/3 c. cold milk
  • 1/4 c. butter melted
  • 1/2 tsp. garlic salt
  • 1/2 tsp. dried chives or parsley

Instructions

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, stir together Bisquick, cheese, and milk until dough forms. (Do not over-mix)
  • Scoop dough into 6 large portions (about 1/4 cup each) OR 12 small portions (about 1/8 cup each) and place 2-inches apart onto prepared baking sheet.
  • Bake 14-16 minutes for large biscuits OR 8-10 minutes for small biscuits, until golden brown on top.
  • Melt butter in a microwave safe bowl. Stir in garlic salt, and dried chives. Brush or spoon over hot biscuits. Serve immediately.

Drop Biscuits

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Drop Biscuits

These biscuits are quick and easy to make. Serve with butter and jam, sausage gravy, or top with your favorite berries.
Course: Bread
Cuisine: American
Servings: 8 -10 biscuits
Author: Allie McNutt-Connor

Ingredients

  • 2 c. all-purpose flour
  • 1 T. granulated sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1/2 c. cold unsalted butter grated
  • 3/4 c. milk until moist

Instructions

  • Preheat oven to 450 degrees.
  • In a large bowl, mix dry ingredients together. Cut in cold grated butter with a fork or pastry cutter, until it resembles a coarse meal. Slowly stir in milk, until moist and dough pulls away from the bowl.
  • Drop onto a cookie sheet. Bake for 10 minutes.
  • ADDITIONS: Cheddar cheese, bacon, green onions, parmesan cheese or berries over the top.

Dilly Bread

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Dilly Bread

Great for sandwiches!
Course: Bread
Cuisine: American
Servings: 1 loaf

Ingredients

  • 1 pkg. dry yeast
  • 1/4 c. warm water
  • 1 c. small curd cottage cheese
  • 1 T. butter
  • 2 T. granulated sugar
  • 2 T. dried minced onion
  • 1 T. dried dill
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • 1 egg
  • 2 1/4 to 2 1/2 c. all-purpose flour
  • Melted butter for brushing
  • Coarse salt for sprinkling

Instructions

  • In a small bowl, dissolve yeast in warm water.
  • In a small saucepan, heat cottage cheese and 1 tablespoon butter until warm; set aside.
  • In a large bowl, stir together sugar, onion, dill, salt, baking soda and egg. Add dissolved yeast and cottage cheese mixture, stir until combined. Slowly add flour, stirring until combined, dough will be stiff.
  • Cover bowl and let rise in a warm place until doubled in size, about 1 hour. Stir down dough, but do not knead.
  • Pour dough into a well buttered bread pan, cover and let rise until doubled in size, about 40 minutes.
  • Bake at 350 degrees for 35-40 minutes. Brush with butter and sprinkle with coarse salt.

Cream Scones with Raspberry Jam

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Cream Scones with Raspberry Jam

There’s nothing better than a warm scone smeared with whipped butter and raspberry jam at the county fair! Here I’ve re-created them so you can have them year-round. Serve with my homemade Raspberry Jam or Orange Marmalade, Enjoy!
Course: Bread
Cuisine: American
Servings: 12 scones

Ingredients

  • 2 c. all-purpose flour
  • 1/3 c. granulated sugar
  • 3 tsp. baking powder
  • 3/4 tsp. salt
  • 4 T. cold butter diced
  • 2 T. vegetable shortening
  • 3/4 c. heavy cream
  • 1 lg. egg lightly beaten
  • sugar crystals for sprinkling
  • whipped butter for serving
  • raspberry jam for serving
  • orange marmalade for serving

Instructions

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut the butter and shortening into the dry ingredients, using a pastry blender or fork until it resembles coarse cornmeal.
  • In a separate bowl, combine cream with beaten egg, add to dry ingredients. Mix just until combined.
  • Knead dough 5-6 times on a generously floured surface, folding dough in half on top of itself each time. Divide dough into 3 equal portions. Roll or pat each portion into a 5-inch diameter dome, with center slightly higher than the outside edge. Cut each dome into 4 wedges. Sprinkle the tops with sugar crystals if desired.
  • Bake on an un-greased or parchment-lined baking sheet. Bake for 15-17 minutes or until lightly brown. Split scones almost entirely in half, spread with whipped butter and fill with raspberry jam or orange marmalade. Serve at once.
  • Cook's Note: Add a handful of Dried Fruit such as Blueberries, Raisins, Currants or Cranberries with 1 tablespoon of Orange Zest. Let your imagination go wild!
  • How cool is this scone cast iron pan!?! After kneading in step 4 press dough into this greased pan and bake as directed.

Notes

Recipe Links:
Raspberry Jam
Orange Marmalade

Sour Cream Coffeecake Muffins with Streusel Topping

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Coffeecake Muffins with Streusel Topping

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Sour Cream Coffeecake Muffins with Streusel Topping

"Enjoy with your favorite cup of coffee!"
Course: Bread
Cuisine: American
Servings: 12 jumbo muffins

Ingredients

  • STREUSEL TOPPING :
  • 1 c. packed dark brown sugar
  • 1 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 c. chilled unsalted butter cut into small pieces
  • 1 3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 c. unsalted butter room temperature
  • 1 c. sour cream
  • 1 c. granulated sugar
  • 1 tsp. vanilla extract
  • 2 lg. eggs
  • confectioner's sugar optional

Instructions

  • Preheat oven to 350 degrees. Butter and flour a jumbo 12-cup muffin tin or line with baking cups.
  • Prepare Streusel Topping: In a medium bowl, stir together brown sugar, flour, salt and cinnamon. With a pastry blender or fork, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
  • Prepare Muffins: In a small bowl, whisk together flour, baking powder, and baking soda; set aside. In a large bowl, using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture. Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel.
  • Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.

Cilantro Lime Butter

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Cilantro Lime Butter

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Cilantro Lime Butter

Serve with corn-on the cob, over your favorite vegetables, chicken, fish, prawns, pork or steak.
Cuisine: American
Servings: 4

Ingredients

  • 4 T. unsalted butter room temperature
  • 1 T. chopped cilantro
  • 2 tsp. fresh squeezed lime juice
  • 1/4 tsp. salt

Instructions

  • Mix together butter, cilantro, lime juice, and salt in a small bowl.
  • Serve as is or save for later. If you save the butter for later, wrap it up in plastic wrap in the shape of a log and refrigerate until stiff.
  • To use, just unwrap and slice from the butter log.

Chocolate Cream Cheese Muffins

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Chocolate Cream Cheese Muffins

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Chocolate Cream Cheese Muffins

"We used to buy these delicious muffins at a local bakery where I live. That is, until they went out of business!! So out of necessity, I re-created them...Enjoy!"
Course: Bread
Cuisine: American
Servings: 20 muffins

Ingredients

  • 8 oz. cream cheese softened
  • 1/2 c. granulated sugar
  • 1 lg. egg
  • 1 c. semi-sweet mini chocolate chips
  • 1 1/2 c. all-purpose flour
  • 1 c. granulated sugar
  • 1/3 c. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. vegetable oil
  • 1 c. milk
  • 1 lg. egg
  • 1 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees.
  • Beat cream cheese, 1/2 cup sugar and 1 egg in small bowl until smooth. Stir in chocolate chips. Set aside.
  • In a large bowl mix flour, 1 cup sugar, cocoa, baking soda, salt, oil, milk, 1 egg and vanilla, beat for about 2 minutes until smooth.
  • Line 20 muffin cups with paper liners. Fill each one with 2 tablespoons of batter.
  • Spoon about 1 tablespoon of cream cheese mixture over top.
  • Bake for 20-25 minutes. Remove muffins from the pan and cool on racks.

Cheesy Garlic Bread

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Cheesy Garlic Bread

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Cheesy Garlic Bread

Crusty French bread topped with fresh garlic, butter, Asiago and Jack cheeses, then garnished with green onions. It's simply delicious!!
Course: Bread
Cuisine: American
Servings: 2 loaves
Author: Deena McCallum

Ingredients

  • 2 loaves French bread
  • 1/2 c. butter softened
  • 1 c. shredded Asiago cheese
  • 1 c. shredded Jack cheese
  • 1 c. mayonnaise
  • 1 bunch green onions chopped
  • 2 cloves garlic minced

Instructions

  • Slice French bread loaves in half horizontally.
  • Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, until well blended. Spread mixture on cut side of bread halves.
  • Bake at 350 degrees for 7 minutes, then place under broiler for about 3 minutes. Cut into slices & serve.

Cheese & Olive Bread

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Cheese and Olive Bread

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Cheese & Olive Bread

The perfect pairing, creamy cheddar cheese and tangy green olives! Serve with a lovely green salad and a glass of wine!
Course: Bread
Cuisine: American
Servings: 6

Ingredients

  • 3 c. cheddar cheese grated
  • 1 (3 oz.) jar pimento-stuffed green olives, sliced
  • 1 c. mayonnaise
  • 1 loaf French bread

Instructions

  • Mix cheese, olives and mayonnaise together.
  • Slice French bread in half horizontally.
  • Spread cheese mixture on each half.
  • Bake at 350 degrees for 20-30 minutes. Cut into slices and serve.

Banana Nut Bread

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Banana Bread

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Banana Nut Bread

"This banana bread recipe is over 100 years old and is very special to our family. It comes from our Grandmothers, Hattie Agnes Ferguson and Gertie Evans."
Course: Bread
Cuisine: American
Servings: 1 loaf

Ingredients

  • 3 ripe bananas mashed with fork
  • 1/2 c. butter softened
  • 2 eggs
  • 1 c. granulated sugar
  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/4 c. pecans or walnuts optional

Instructions

  • Preheat oven to 350 degrees. Grease and flour a loaf pan.
  • In a large bowl, mash bananas with a fork, add softened butter, eggs, sugar, flour and baking soda, beat on medium speed until blended well. Stir in chopped nuts.
  • Pour batter into prepared loaf pan and bake uncovered for 50-60 minutes.
  • Cook's Note: Watch carefully, you may need to cover bread with foil to prevent top from getting too brown the last 15-20 minutes.

Banana Brickle Muffins

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Banana Brickle Muffins

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Banana Brickle Muffins

"Banana muffins baked with sweet, crunchy, toffee bits."
Course: Bread
Cuisine: American
Servings: 18 muffins

Ingredients

  • 3 ripe bananas mashed
  • 1 egg beaten
  • 1/2 c. vegetable oil
  • 1/3 c. milk
  • 2 c. all-purpose flour
  • 1/2 c. brown sugar firmly packed
  • 1 T. baking powder
  • 1 (7.5 oz.) pkg. toffee brickle bits divided

Instructions

  • Preheat oven to 400 degrees. In a large bowl, combine bananas, egg, oil and milk. Mix well. Add flour, brown sugar and baking powder, stirring just until moistened. Set aside 1/4 c. of the toffee bits; stir remaining toffee bits into the batter.
  • Lightly grease 18 muffin cups, or line them with paper baking cups. Fill cups 2/3 full with batter. Sprinkle with reserved toffee bits and bake for 18-20 minutes, or until a wooden toothpick inserted in the center of the muffin comes out clean. Cool for 5 minutes in the pan on a wire rack. Remove muffins and cool completely on the wire rack.

Bacon Cheddar & Chive Corn Muffins

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Bacon Cheddar Chive Corn Muffins

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Bacon Cheddar & Chive Corn Muffins

These muffins are the perfect balance of sweet and savory. Enjoy warm, as a snack or side dish to soups, stews, and chilis.
Course: Bread
Cuisine: American
Servings: 12 muffins

Ingredients

  • 1 (8.5 oz.) box Jiffy corn muffin mix
  • 1 egg
  • 1/3 c. evaporated milk
  • 1 c. shredded cheddar cheese
  • 3 slices bacon cooked and crumbled
  • 2 chives or green onions chopped
  • 1/2 (15 oz.) can sweet whole kernel corn
  • Melted butter
  • honey

Instructions

  • Preheat oven to 400 degrees. Grease muffin pan or line with paper cups.
  • Stir together corn muffin mix, egg and milk. Add cheese, bacon, onion and corn, stir until blended, batter will be slightly lumpy. Let batter rest 3-4 minutes, re-stir.
  • Fill each muffin cup ½ full. Bake 15-20 minutes or until golden brown.
  • Drizzle melted butter and honey over each muffin. Serve immediately.

Artichoke Bread

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Artichoke Bread

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Artichoke Bread

"French bread topped with savory artichoke spread. A great way to start a meal."
Course: Appetizers
Cuisine: American
Servings: 1 loaf

Ingredients

  • 1 (14 oz.) can artichoke hearts drained and chopped
  • 2 green onions sliced
  • 2 small cloves garlic chopped
  • 1 (4 oz.) pkg. cream cheese room temperature
  • 1/4 c. mayonnaise
  • 1/2 c. sour cream
  • 1/2 c. mozzarella grated
  • 1/4 c. Parmigiano-Reggiano grated
  • 1 loaf sour dough French bread sliced in half lengthwise

Instructions

  • Preheat oven to 350 degrees. In a large bowl, mix artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and Parmigiano-Reggiano, reserving some of the cheese to sprinkle over the top.
  • Hollow 1/2 an inch out of the center of both halves of the bread. Spread the mixture into the hole in the bread slices and top with the reserved cheese. Place on a foil lined baking sheet.
  • Cover bread with foil and bake for 20 minutes. Remove the foil and turn the heat up to broil. Continue to cook for a few minutes more, until the cheese is melted and golden brown. Keep an eye on it, you don't want it to burn. Slice and Enjoy!

Strawberry Lemonade

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Strawberry Lemonade

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Strawberry Lemonade

Ripe strawberries and freshly squeezed lemon juice make one refreshing summertime drink!
Course: Beverage
Cuisine: American
Servings: 8

Ingredients

  • 1 c. granulated sugar for simple syrup
  • 1 c. water for simple syrup
  • 1 c. strawberries sliced
  • 6 lg. lemons juiced
  • 4 c. water
  • 4 c. ice cubes
  • Whole strawberries for garnish
  • fresh mint leaves for garnish

Instructions

  • To make simple syrup, bring 1 cup sugar and 1 cup water to a boil, reduce heat and simmer until sugar is dissolved. Remove from heat, cool syrup completely.
  • Slice strawberries and juice 6 large lemons.
  • In a large pitcher, stir syrup, sliced strawberries and lemon juice together with 4 cups water and 4 cups ice. Garnish with mint or whole berries.