Easy Corn Bread (Gluten Free)

From the back of the Quaker cornmeal package.

2 1/2 c all purpose flour (I used 1 c brown rice flour, 1 1/2 c white rice flour + 1 t xanthan gum)
1 1/2 c cornmeal
1/2 c sugar
4 teaspoons baking powder
1 teaspoon salt (optional, but I did put it in)
2 c milk
1/2 c vegetable oil
2 eggs
3 T butter (optional)

Heat oven to 400.
Grease a 9x13 pan (I melted butter in the pan, so no need to grease)
Combine dry ingredients, stir in the milk oil and eggs.
If desired, melt the 3 T butter in the the pan, then place the mixture in the prepared pan.
Bake 20-25 minutes or until light golden brown.

Delicious White Bread

Delicious White Bread

6 c bread flour (I use all-pupous)
3 T Sugar
1-2 T Yeast (I use instant-saf yeast)
2 c water- Very hot (as hot as you can get from the tap)
1/4 c
2 t Salt

In the mixer combine 2c flour, sugar, and yeast. Mix.
Add the hot water and the oil. Mix.
Allow to sit for around 10 min as the  mixture expands (this counts as the first rise).
slowly add the remaining flour, mixing as you go. You may or may not need all the listed flour. when the dough looks smooth and elastic, stop adding flour and allow to mix for 10 min.
Shape into 2 loaves or a bunch of rolls or use it for Pizza Roll-ups (which of course I modify and use pepperoni, sausage and parmesan with the mozzarella)


Bake at 375
For loaves 40-60 minutes
For Rolls 15-20 minutes
For Pizza Roll-ups 15-25 minutes

This recipe is from the back of a huge bag of flour I bought right after I got married. I used up the flour and saved the recipe and have been making it ever since. I try other recipes and always end up coming back to this one.

Spinach Salad

We had this Sunday at Mercede's Birthday party, and Hannah wanted the recipe on the site.

Spinach Salad

1 bag baby spinach

1-2 heads romaine

2 small cans mandarin oranges

2 c swiss cheese, grated

1/2 lb cooked bacon, cut into 1/2 inch pieces

poppy seed dressing

Optional- sliced strawberries

De-vein and clean the spinach and romaine. Tear them into bite size pieces.

Just before serving toss all the ingredients together in a bowl.

Make sure you get some before Adam eats it all. ( He loves this salad and requests it whenever we are asked to bring a salad to a function)

Poppy Seed Dressing

1/4 c. white vinegar

1/2 C. sugar

1/2 to 1 t. dry mustard

2T Dried onions or to taste

1 T Poppy Seeds or to taste

1/2 C. good olive oil (or canola oil)

Combine in blender and mix until smooth. I always taste for the sugar and adjust accordingly. Pour on salad and toss. It will keep, refrigerated, for severaI days.

I learned this recipe from Tammy, and it has been served often at weddings (can you say bags and bags of spinach?), showers, and many family dinners.