Mar 122013
 

“Pat’s Cornbread in a Skillet”

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I have some friends who operate a bed and breakfast just outside of the little town of Lincoln, Montana, otherwise known as the Home of the Unabomber, Ted Kaczynski.  You probably remember when he was arrested?  If not, you may be too young, ’cause the spell check recognized the name I was trying to type, so his fame extends at least that far.  So that is pretty much irrelevant, but at least his arrest put Lincoln on the map.  So now you have this for a point of reference.

Patty is a fabulous cook who can put on a meal for 80 people with the greatest of ease.  She is a wise woman with what I think are Hollywood looks.  Her husband, Rick, is a Paul Bunyan, Grizzly Adams sort of guy and is the perfect antithesis of the Unabomber.  Both of them are inimitable people, with hearts as large as the Montana Big Sky.  I know that is an exaggeration, but, well, you get the point.

Their new venture is this:  they are a “safe house” for girls that need a new start in life.  A HUGE new start—a start that is free from prostitution, drugs and the life they could not call their own.  Perfect for this mission, they no doubt will succeed in being the parents that these girls could only dream of having, mentors that will show them the way to freedom through Christ.   I love them for their kind, sweet mission.

I also love to stay at the expansive log home, and dine at the bed and breakfast table.

But I digress–among all these other wonderful qualities, Patty can bake up the most undeniably delicious cakelike cornbread!  Her recipe is simple, uses common ingredients, and is often requested when I serve it up.

My recipe card calls it “Patty’s  Corn Bread”, but I shall rename it, “Pat’s Cornbread in a Skillet”.  Because blog recipes sort of demand a better name.

Name it what you like, but just be ready to share the recipe if you make it for your friends.  You will understand why it qualifies for the “Only My Best Recipes” award.

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Here it is–

“Pat’s Cornbread in a Skillet”

Place a 10” cast iron skillet in the middle rack of your oven.  Turn on your oven to 350 degrees.

Combine these dry ingredients in a large bowl:

1 ½ c. flour

2/3 c. sugar

½ c. cornmeal

1 T. baking powder

½ t. salt

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Next, place 1/3 c. butter into the skillet and return it to the oven.  Allow the butter to melt and bubble.

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Now, combine the wet ingredients:

1 ½ c. water or milk

2 large eggs

1/3 c. vegetable oil

Mix these ingredients thoroughly in a smaller bowl.

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Once the butter in the skillet is bubbly, stir the wet ingredients into the dry, and stir just until all the ingredients are combined.

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Remove the skillet from the oven, and slowly pour the batter into the pan, being careful to pour directly into the middle of the skillet. This will allow the butter to surround the edges of the batter so as to create a crispy, buttery crust.

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Bake for approximately 35 minutes, but check it after 25 minutes, because your oven may behave differently than mine.

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Serve hot, with honey or maple syrup and butter, or if you like, naked. It is that scrumptious.  I promise.  The crispy buttery edges are so delectable that you will never make your old recipe again, if you did have one.  And if this is your first (cornbread) rodeo, no other recipe will measure up to the Lincoln, Montana version.

I promise. I unconditionally promise.

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Here is the Ziplist version:

“Pat’s Skillet Corn Bread” the most delectable corn bread your lips and maple syrup will ever meet.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

8 - 10 servings

“Pat’s Skillet Corn Bread”  the most delectable corn bread your lips and maple syrup will ever meet.

Using a cast iron pan is the best, but you can still use any 9 inch pan. Darker is better!

Ingredients

  • 1 ½ c. flour
  • 2/3 c. sugar
  • ½ c. cornmeal
  • 1 T. baking powder
  • ½ t. salt
  • 1 ½ c. water or milk
  • 2 large eggs
  • 1/3 c. vegetable oil

Instructions

  1. [For detailed and pictured directions, go to: /http://www.onlymybestrecipes.com/category/recipes/quick-breads/]
  2. Place a 10” cast iron skillet in the middle rack of your oven. Turn on your oven to 350 degrees.
  3. Combine the dry ingredients in a large bowl.
  4. Next, place 1/3 c. butter into the skillet and return it to the oven. Allow the butter to melt and bubble.
  5. Now, combine the wet ingredients thoroughly in a smaller bowl.
  6. Once the butter in the skillet is bubbly, stir the wet ingredients into the dry, and stir just until all the ingredients are combined.
  7. Remove the skillet from the oven, and slowly pour the batter into the pan, being careful to pour directly into the middle of the skillet. This will allow the butter to surround the edges of the batter so as to create a crispy, buttery crust.
  8. Bake for approximately 35 minutes, but check it after 25 minutes, because your oven may behave differently than mine.
  9. Serve hot, with honey or maple syrup and butter, or if you like, naked.

Notes

Be ready to share this recipe!

http://www.onlymybestrecipes.com/pats-skillet-corn-bread-the-most-delectable-corn-bread-your-maple-syrup-will-ever-meet/

 

 Posted by at 4:46 pm
Feb 112013
 

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If there is one recipe that inspired me to start this blog, it is this:  Mile High Biscuits!  I found the recipe many years ago in a Farm Journal Cookbook that I checked out of the library. (This was before internet and before I could afford to buy cookbooks for my own library.)

Biscuits, you say?  Really?  Really, I say!  They are the BEST.  So good that whenever we entered them in the Fair, they won top honors.  One year they even won Best of Foods! I was incredulous myself!

Try them for yourself.  Then decide if you agree.  And if you serve them to others, decide ahead of time if you are going to share the recipe, because YOU WILL BE ASKED!

Mile High Biscuits

Preheat oven to 450 degrees, making certain that there is a rack that is positioned in the middle of the oven.

3 cups flour

2 T. sugar

4 1/2 t. baking powder

3/4 t. cream of tartar (don’t skip this– it is very important!)

3/4 t. salt

Combine the dry ingredients with a wire whisk.

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Measure 3/4 cup shortening (I like to use Butter Flavor Crisco because of the flavor and color)

Add shortening to the dry ingredients and using a pastry cutter, cut into the dry ingredients until mixture is crumbly. (Do not over-mix)

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Next, the liquid ingredients:

1 cup cold milk

1 egg

Combine egg and milk with wire whisk until well mixed.

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Add liquid ingredients to the dry by gently folding until it is a soft dough.  CAUTION: do not over-mix.  Don’t worry if some parts are wetter than other parts.

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Sprinkle flour on your counter top, then dump dough onto the flour.

Gently knead 15 times, sprinkling flour onto the dough if it becomes sticky.

Using a rolling pin, gently roll dough into a circle, making sure that it is no less than 3/4 inch thick.  “Corral” the dough so that it is a consistent thickness.

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Now, using a biscuit cutter (mine is 2 3/4 inches wide), cut your biscuits using one downward motion, dusting the cutting edge if it is sticky. DO NOT TWIST UNTIL CUTTING ALL THE WAY THROUGH!  Once you cut all the rounds that you can with the first roll-out, then gently push the “extras” into a circle and press together.  These will not be as pretty, but will be good nonetheless.  You can use these for your own appetizer.   You will get about 16 biscuits.

Place on a cookie sheet or stone (I like my Pampered Chef stone).  Note: place close together if you like them doughy, far apart if you want crisp edges.  Also, use a dark cookie sheet if you like crisp bottoms, shiney if you are more into soft.

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Place in the middle of your oven to get the best results.  Bake for …  here’s the tricky part… for 10 – 15 minutes.  I say tricky, because you need to “babysit” them to get the right results.  (Since every oven is different, one cannot predict your time)  Set your timer for 8 minutes and check every 2 minutes after that to get the desired results.

Remove from the oven and serve ASAP.  If you must delay, be sure to place in a basket with a cloth to cover while still warm.  If you must reheat, do so at half power in the microwave, and only for a few seconds.

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Serve with butter and honey, or use for a biscuits and gravy meal.

Prepare to receive copious compliments! (And have your recipe ready, too!)

Here is the Ziplist version of the recipe:

 

My most requested recipe–Mile High Biscuits

Prep Time: 8 minutes

Cook Time: 9 minutes

Total Time: 18 minutes

My most requested recipe–Mile High Biscuits

Ingredients

  • 3 cups flour
  • 2 T. sugar
  • 4 1/2 t. baking powder
  • 3/4 t. cream of tartar (don’t skip this– it is very important!)
  • 3/4 t. salt
  • 3/4 cup shortening (I like to use Butter Flavor Crisco because of the flavor and color)
  • 1 cup cold milk
  • 1 egg

Instructions

  1. [For detailed directions and pictures, go to: /http://www.onlymybestrecipes.com/my-most-requested-recipe-mile-high-biscuits/]
  2. Preheat oven to 450 degrees, making certain that there is a rack that is positioned in the middle of the oven.
  3. Combine the dry ingredients with a wire whisk.
  4. Add shortening to the dry ingredients and using a pastry cutter, cut into the dry ingredients until mixture is crumbly. (Do not over-mix)
  5. Next, combine the liquid ingredients:
  6. Add liquid ingredients to the dry by gently folding until it is a soft dough. CAUTION: do not over-mix. Don't worry if some parts are wetter than other parts.
  7. Sprinkle flour on your counter top, then dump dough onto the flour.
  8. Gently knead 15 times, sprinkling flour onto the dough if it becomes sticky.
  9. Using a rolling pin, gently roll dough into a circle, making sure that it is no less than 3/4 inch thick. "Corral" the dough so that it is a consistent thickness.
  10. Now, using a biscuit cutter (mine is 2 3/4 inches wide), cut your biscuits using one downward motion, dusting the cutting edge if it is sticky. DO NOT TWIST UNTIL CUTTING ALL THE WAY THROUGH! Once you cut all the rounds that you can with the first roll-out, then gently push the "extras" into a circle and press together. These will not be as pretty, but will be good nonetheless. You can use these for your own appetizer. You will get about 16 biscuits.
  11. Place on a cookie sheet or stone (I like my Pampered Chef stone). Note: place close together if you like them doughy, far apart if you want crisp edges. Also, use a dark cookie sheet if you like crisp bottoms, shiny if you are more into soft.
  12. Place in the middle of your oven to get the best results. Bake for ... here's the tricky part... for 10 - 15 minutes. I say tricky, because you need to "babysit" them to get the right results. (Since every oven is different, one cannot predict your time) Set your timer for 8 minutes and check every 2 minutes after that to get the desired results.
  13. Remove from the oven and serve ASAP. If you must delay, be sure to place in a basket with a cloth to cover while still warm. If you must reheat, do so at half power in the microwave, and only for a few seconds.
  14. Serve with butter and honey, or use for a biscuits and gravy meal.

Notes

You will be amazed at the compliments this recipe brings...

http://www.onlymybestrecipes.com/my-most-requested-recipe-mile-high-biscuits/

 

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