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Versatile Mushroom and Broccoli Baked Bread

Versatile Mushroom and Broccoli Baked Bread

Versatile Mushroom and Broccoli Baked Bread Author: Alice Morrow Versatile Mushroom and Broccoli Baked Bread Ingredients Canola oil ½ lb. fresh mushrooms, finely chopped 1 medium onion, finely chopped 1 (16.3-oz.) tube large refrigerated flaky biscuits 1 (10-oz.) pkg. frozen…

Pumped Up Corny Cornbread

Pumped-Up Corny Cornbread

3 (8.5-oz.) boxes JIFFY Cornbread mix1 1/3 c. milk3 eggs1 (12-15-oz.) can Mexicorn, drained1 (12-oz.) bag shredded Mexican Blend CheesePAM1 stick butter, melted1. Preheat oven 425.2. Spray 11x13” baking dish with PAM.3. In a bowl, combine the cornbread mix, milk…

Yammy Biscuits

Yammy Biscuits

1 c. chilled yam puree (fresh or canned)¾ c. buttermilk2 ¼ c. flour2 T. light brown sugar2 ½ t. baking powder½ t. baking soda1 t. kosher salt1 stick cold unsalted butter, cut into cubes plus 1 T. melted butter for…

Pumpkin Cornbread

Pumpkin Cornbread

3 c. sugar11 eggs5 ½ c. buttermilk2 lbs. pumpkin (fresh or canned)2 T. baking soda5 ½ c. cornmeal (yellow or white)5 ½ c. flour1 T. salt2 T. baking powder½ t. cinnamonPinch ground nutmeg1 lb. butter, melted1. Preheat oven 350. Grease…

Parmesan Pumpkin Biscuits

Parmesan Pumpkin Biscuits

2 c. flour, plus more for dusting1 T. baking powder1 t. sugar1 t. kosher salt¼ t. freshly grated nutmeg3 T. finely grated parmesan cheese1 stick very cold butter, diced, plus melted butter for brushing½ c. canned pure pumpkin¼ c. heavy…

Grand Gumbo Hand Pies

Grand Gumbo Hand Pies

Puff Pastry Sheets (the amount will depend on how big you make your pies), let defrost in refrigerator until ready to use This recipe will make about 2 dozen pies using a regular biscuit cutter size. You can also substitute…

Easy Savory Parmesan Bites

Easy Savory Parmesan Bites

Easy Savory Parmesan Bites Author: Alice Morrow Easy Savory Parmesan Bites Ingredients 1 (8-oz.) pkg. cream cheese, softened 1 c. grated parmesan cheese, divided 1 small red bell pepper, chopped ¼ c. fresh parsley, chopped 2 (8-oz.) cans refrigerated crescent…

TASTY GALETTE DE TOMATE

Tasty tomato galette

2 ½ c. flour1 T. sugarSalt/black pepper1 c. cold butter, cut into ½” cubes¼ c. water2 lbs. Creole tomatoes, sliced1 T. fresh lemon juiceOlive oil¼ c. chopped fresh basil½ c. grated Parmesan cheese1. Preheat oven 425 and place rack in…

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