Poppyseed Bread - By Valerie

This delicious poppyseed bread has to be one of the most moist sweet bread recipes ever!  We just love everything about it: with the wonderful almond flavor; being sweet and super moist; having a flavorful glaze that seeps into the warm bread and a delight to the eyes; being baked in a bundt pan with a dusting of powdered sugar.  (How was that for descriptive adjectives? :) Another very nice thing about this recipe is it is all mixed in one bowl by hand, so no mixer needed!  It is the perfect thing to bring to a spring or summer party and is sure to be a big hit!  This recipe has been a family favorite for a long time and came out of our Desert Treasures cook book.  

3 eggs

1 1/2 cups milk

1 1/8 cups oil

2 1/4 cups sugar

2 tablespoons poppyseeds

1 1/2 teaspoons vanilla

1 1/2 teaspoons almond extract

1 1/2 teaspoons butter extract

3 cups sifted flour, measured after sifting

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

Glaze

1/4 cup orange juice

3/4 cup sugar

1 1/2 teaspoons vanilla

1 1/2 teaspoons almond extract

1 1/2 teaspoons butter extract

• Mix eggs, milk, oil and sugar with a fork.
• Add poppyseeds, vanilla, almond extract and butter extract.
• Add flour, salt and baking powder.  Beat thoroughly by hand.
• Grease and flour 2 loaf pans or a bundt pan.  Bake at 350 degrees for 45 minutes or until toothpick comes our clean.  Cool 10 minutes (45 for bundt.)
• Glaze:
• Mix glaze ingredients in a small sauce pan.  Heat to dissolve sugar.
• Pour glaze over warm bread.
• Serves 10-12.

 

 

Grandmother's Buttermilk Cornbread ~ by Valerie

This isn't actually our Grandmother's recipe, but it tastes like it should be!  :-)

It is very moist, and slightly sweet! 

1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt

1.  Preheat oven to 375 degrees.  Grease an 8 inch square pan. (We double the recipe and use a 13 X 9 pan.)
2.  Melt butter in large skillet.  Remove from heat and stir in sugar.  Quickly add eggs and beat until well blended.  Combine buttermilk with baking soda and stir into mixture in pan.  Stir in cornmeal, flour, and salt until well blended and few lumps remain.  Pour batter into the prepared pan.
3.  Bake in the preheated oven for 30 to 40 minutes, or until  toothpick inserted in the center comes out clean.

Source:  Allrecipes.com