Cornbread (Amusement Park)

This is our families most favorite cornbread. I make it many times a year. It goes great with pinto beans and ham, chili, vegetable soup, and any meal for that matter. Even our adult children call for this recipe. If you like a cake like cornbread you will want to try this one.

Amusement Park Cornbread

2/3 cup sugar 

1 tsp salt

1/3 cup butter, softened

1 tsp vanilla extract

2 eggs

2 cups all-purpose flour

1 tbsp. baking powder

3/4 cup cornmeal

1 1/3 cups milk

Preheat oven to 400 degrees. Lightly grease an 8 inch iron skillet.

In a large bowl beat together sugar, salt, butter and vanilla until cream. Stir in eggs one at a time, beating well after each addition.

In a separate bowl, mix together flour baking powder and cornmeal. Stir flour mixture into egg mixture alternating with the milk. Beat until well blended.

Bake in preheated oven for 20 minutes or until golden brown. Serve with honey butter.

** Note **

I usually just dump all the ingredients in one large bowl, mix well and pour into a greased cast iron skillet or double the recipe and bake in a greased 9x13 baking dish. Either way it works out great.

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Hello! Hello! Hello!

Hello! Hello! Hello!

 Well, It's been approximately 7 years since I have posted here. I have often thought about making a post but things have been rather crazy the past 7 years and I just couldn't figure out what route I wanted to take this blog. I'm still not totally sure yet, but I guarantee that there will be more recipes, travel tips, county girl talk and just a hodge-podge of everything that this ole girl likes. So if your interested come take a stroll down memory lane with me. Learn something new, or just enjoy my bold and twisted sense of humor.

So here's a little back story of the past 7 years. I left a long marriage (21 years), lost my daddy and essentially  lost my momma. She is still living but she had a stroke back in 2017 and it has left her voiceless. Every day is a struggle for her to communicate and us to communicate with her. I often wonder what she is thinking and what she wants to say but just cant get it out. I'm sure she just wants to whip us kids asses for some of the choices we have made, even though we are all very grown adults. 

Because of COVID she has missed 4 weddings, and 3 great grandchildren being born soon to be 4. I hate that she has missed out on so much. I try to go an visit her often, but with working with the public I limit my time around her. I would never be able to forgive myself if she got sick with COVID or even worse from me being around her.

 So to move on I have got divorced, moved, dated, remarried and traveled. I lost my best friend, which has really changed my life. I'm frustrated, mad, lost, and lonely from the abstance of her. She was my ride or die. The cause of many great times. My girl bestie (Louann) is much different than my husband bestie (Greg) hes my ride or die also. He's been through it all with me the past 4 years. Oh boy that man is much different than any man I have ever dated. He's always ready for adventure. You'll see what I mean in the coming months as I get to blogging again. I'm just taking a few minutes to set up the necessary changes and to say Hello all over again!!

 So, I have decided that I am going to highlight the past seven years. Why? Well because I can and I think you will appreciate it and just maybe it will help me grieve my daddy and best friends that I have lost. 

 So for now I'm going to get back to work (yeah, I work a day job) and I'll get to another post in the next day or so.

 

 

                     XOXO,

                    Darlene

                 (dafarmgirl77)

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Easy Freezer Meatloaf

This is your basic no frills meatloaf. Don't be discouraged from making it though. It has a good flavor and cooks up nicely to make meatloaf sandwiches with the left overs. I was very surprised myself. Thankfully, I made two for the freezer. 

1 - 1/2 lbs ground beef  
1 cup milk
1 tbsp Worcestershire sauce
1/4 tsp rubbed sage, or fresh chopped sage
1 tsp salt
1/2 tsp ground mustard
1/2 tsp black pepper
2 garlic cloves, minced
1 egg
1/2 cup bread crumbs or stuffing mix
1 small onion, diced

Combine all ingredients. Shape into a large loaf and place in an ungreased 9x5in baking pan. Wrap with saran wrap, then foil, date and store in freezer for up to 6 months.

Thaw over night in fridge. When you are ready to cook, preheat oven to 350 degrees. Bake uncovered for 1 hour or until meat thermometer reads 160 degrees. Let cool to room temp and serve.

** Note: I use glass ware to prepare my meatloaves in. If you do the same be sure to let the pan sit out on the counter for one hour to become room temp or they will shatter in the oven. Pin It

Cheesy Scalloped Potatoes And Sausage

Cheesy Scalloped Potatoes and Sausage

Cheesy scalloped potatoes and sausage is hearty one pot meal that is man pleasing. Perfect for lunchbox meals for the working man. Leftovers can be kept in the fridge for several days.

1 pound package of smoked sausage, sliced in rounds (I used applewood chicken by hillshire)

8 to 10 medium potatoes, peeled and sliced

1 green pepper, seeded and coarsely chopped

1 large onion, peeled and chopped

1 (8 oz.) package colby jack cheese, cubed

1 cup milk

1 cup sour cream

4 tablespoons butter

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

3 tablespoons all-purpose flour

1 cup shredded cheddar cheese

2 tablespoons paprika

fresh parsley, for garnish

In a large mixing bowl slice up the sausage, peel and slice potatoes, chopped green pepper and chopped onions. Toss to mix. Spray a 9x13 baking dish with cooking spray and pour in the potato sausage mixture. Sprinkle cubed cheese on top. 

In a saucepan combine milk, sour cream, butter, salt, pepper, garlic powder, flour and paprika. Over low heat melt the ingredients while stirring with a wire whisk until mixture thickens and is smooth. Do not boil. Remove from stove and pour over potatoes and sausage. Sprinkle shredded cheddar cheese over top.

Cover with foil and bake in preheated oven at 375 degrees for 35 to 40 minutes or until potatoes are tender when stuck with a fork. Remove foil and bake for 15 more minutes until cheese starts to brown on top. Remove from oven and garnish with fresh parsley.

Makes 8 to 10 servings  

Enjoy! 

~ Farmgirl

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Baked Italian Meatballs

Baked Italian Meatballs

1 lb hot Italian ground sausage
3/4 lb ground beef
1/4 cup parmesan cheese
1/2 cup italian bread crumbs
1 tbsp parsley flakes
1/4 cup unseasoned tomato sauce
1 tsp mustard powder
3/4 tsp  dried italian seasoning
1/4 tsp salt
1/4 tsp crushed red pepper flakes
2 cloves garlic, minced
1/2 cup onion, finely chopped

Mix all ingredients.

Roll into 1 1/2" diameter meatballs.

Bake in 400 degree oven for 15 to 20 minutes or until cooked through.
Let cool and divide into meals, label Ziploc bag and freeze.

Makes roughly around 31 meatballs.

This is a budget meal. I got the the meats on sale. My total cost to make one batch was $8.04. One batch makes my family of 4 two meals.


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Clam Chowder

Clam Chowder

It's that time of the year that I start craving soup. This is the first of many that will be featured. This clam chowder didn't turn out looking like the original recipe but I'm sure it tasted just as good. Its a nice thick chowder and does not have the heavy clammy flavor that some chowders in cans do. If you have good eaters in your family you will need to double the recipe. As written this recipe makes 4 servings.

2 10oz. cans chopped or whole clams, chopped
1 bottle clam juice
4 strips bacon
1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
2 potatoes, cubed
4 tablespoons butter
1/4 cup flour
1-1/2 cups whole milk
1/2 cup heavy cream
1/4 teaspoon garlic powder
salt and pepper to taste

Cook bacon until crisp in a large pot. Remove bacon and add to the bacon drippings the onion, celery, carrots and potatoes. Stir for a couple of minutes and add in the clam juice plus the juice from the 2 cans of clams (do not add clams at this point). Let simmer on medium heat until potatoes are tender.

While waiting add butter to a sauce pan and once melted add in flour and stir to combine well, add in milk and stir till it begins to thicken. Then add in the heavy cream. Continue to stir until it thickens up to a thin gravy consistency. Once potatoes are tender pour in cream mixture and stir to combine. Add in seasonings to taste, then add in clams and cook for 5 minutes longer.

Remove from heat and stir in crumbled bacon. Enjoy!

Original recipe Janet's Appalachian Kitchen

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Sausage and Sauerkraut

I am such a sauerkraut fan. When I saw this I immediately started drooling. I had to make it soon and I did. We had this last night for dinner with the boiled potatoes on the side. It was so good. My husband does not like the sour sauerkraut or the super sweet sauerkraut. This was a happy medium. What makes this even better is its super cheap to make. Makes this momma happy about the savings.

Make 4 Servings
2 large baking potatoes, peeled and quartered
1/2 pounds carrots, halved crosswise
2 tablespoons butter
Salt and Pepper
2 Tablespoons extra-virgin olive oil
2 1/2 pounds  precooked link sausages, such as kielbasa or bratwurst, cut into 4 inch pieces
3 scallions, white and green portions thinly sliced separately
1 16 ounce bag sauerkraut, rinsed
2 bay leaves
mustard and sour cream, for serving (optional)

In a large saucepan, bring the potatoes and enough cold water to cover to a boil. Add carrots, lower the heat and simmer until crisp-tender, 10 minutes. Using tongs, transfer the carrots to a plate. Cook the potatoes until tender, 6 to 10 minutes more. Drain, then return the potatoes to the pot, toss with the butter and season with salt and pepper. Keep warm.

Meanwhile, in a large, deep, heavy skillet, heat 1 tablespoon olive oil over medium heat. Add the sausages and fry until browned, 6 to 8 minutes. Transfer to a platter and tent with foil.

Wipe the skillet and add the remaining 1 tablespoon olive oil; add the scallions whites and cook over medium high heat for 1 minute. Add 1 cup water, the sauerkraut, bay leaves, reserved sausages and carrots and heat through, 1 to 2 minutes. Stir in the scallion greens; discard the bay leaves.

Serve the sausages and sauerkraut with the potatoes, mustard and sour cream alongside.

Original recipe from Rachael RayPin It

A little hiccup...

My computer has had some issues for some time. It's not updating like it should. It's running really slow so I will be limited in how much I can update till I get it fixed. I'm going to go next week and take it in and see what can be done with it. I hope its a quick and cheap fix as I'm totally strapped for cash due to me being in the hospital here recently. That's another story in itself. I'll share after I see my doctor again on Tuesday.

There's a few recipes I have been wanting to share with you all. I hope that I can use one of my lunch breaks and update this week. As you know I work in a flower shop, this week is going to be incredibly busy for us as a young girl has died that has a huge catholic family. I may only beable to update later in the week. Who knows but we'll see what I can get done.

Hope everyone is well and cooking and canning like crazy!

~ FarmgirlPin It

Picture sharing moment....

Sharing some of the critters here on the farm at the moment.

Bonnie and Clyde on April 6th

One month later. They are growing nicely!

Titus getting brushed out. April 6th

Titus One Month Later. Getting bigger

Johnny and June

These are some of our animals here on our crazy farm. Share more next week. Hopfully by then we'll have some baby bunnies. I saw Jenny making a nest. 

~ Farmgirl

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Where has time went?

It just seems like yesterday that I was here doing some maintenance on the blog and ready for a whole bunch of recipes to go up and some normal winter chatter. But, here it is spring and I don't think I got anything accomplished at all, that I wanted too. The good thing is that my husband did heal up from his bouts with MRSA. That sure was consuming a lot of my time. Making sure he was doing what he was suppose to and cleaning up after him as men always make more messes than necessary.

Towards the end of January, I decided that I had enough at the bakery I was working for. The employees that had no respect for others, and the management that thought you were suppose to drop what you were doing to cover others had just gotten to me, way to much. So I decided it was time for a change in jobs. I have found myself working for a florist, one of the oldest ones in our area. I am very happy there. I am learning how to make arrangements and many things about the flowers. Although my main job is in the office I sneak out of there and into the design room often for some extra work. I'm really enjoying it. The only negative thing about my job is that I don't have days off together to get everything I need accomplished. But, all in all, I'm very happy where I am.

It's spring now. We have our garden plowed and disc'ed and ready for planting if we can get the weather to straighten up. We have bred most of our rabbits. Some for just meat, some for fair bunnies and now its just a waiting game to see what we have to work with.

My son is taking more Duroc hogs for his FFA project. My daughter is taking rabbits for 4H and a Steer for FFA. We have plenty of small projects to work on that's for sure. Jordan my daughter has to make her a box for the fair. That's going to be an interesting project. It will need to hold her show stick, her grooming supplies and halters for her steer.

I know that I have a few followers her on my blog and I'm sorry that I have left you all hanging for such a long time. I will do my best to keep up with things here hopefully I can figure out how to update from my smart phone. Oh yeah, I finally ditched my stupid phone for a smart phone. I'm moving up in the world! LOL

You all have a fine afternoon and I'll be posting soon!

BarefootPin It

Husband update

I just don't know how time gets away from me so fast. Seems like just yesterday I had posted. Anyhow, after many doctor visits, squeezing and cutting, stuffing and un-stuffing we have finally been told that the infection is gone! You just don't know how relieved I am to hear this. This is the best news I have heard in a long while. Although, this is not over now we have the healing to get through. I'm hoping that it fills in properly and don't leave much scar tissue. The last time he had this it left a large dark purplish scar on the inside of his arm.

We have been trying to figure out where he has contracted this again. I would assume it was at work since he is a diesel mechanic. I'm thinking about taking some bleach and antibacterial whips to his work and clean all his tools and tool box. Anything that I can soak in bleach water I will, anything that is electrical I'll just whip down. I think I will also buy the whips and leave them at work for him to whip down as he puts everything away each night. I don't know I'm just trying to safe guard him a little. This has been an expensive venture and I don't care to repeat it over and over.

Anyhow, with everything that has gone on good news from all the doctors for the three very important men in my life.

Remember me talking about my daddy. Well he had surgery in October to remove his big toe due to gangrene. It has healed beautifully. He had surgery on his heal November 18 to remove part of it and then skin graphs to repair it. They also took skin cancer off his nose and skin graphed it. His nose has healed good and is about done healing. His heal is doing great. Dr said he is about 80% healed.

Now my son had total ACL replacement and meniscus removal. He has done excellent. He returned back to high school right after thanksgiving break. He has been in therapy since Thanksgiving break and is doing well. They are so surprised how well he is doing. I guess being 16 has a lot to do with it.

So all great news to end a crazy 2013!

Hope all is doing well with you and yours!

FarmgirlPin It

Rushing the New Year

Hurry up 2013, get over and bring me a new and refreshed 2014. We are having the worst year ever here in our household. Between my father, my son and my husband they are all wearing me out. My father lost his toe and part of heal due to a bad infection. He also had to have his nose done due to skin cancer. He's lucky to be here, another 48 hours and we would of been planning his final arrangements way to early. He's got a great team of doctors, being stern with his is the only way to get him to come around and get things done in the best interest of his health.

My son had a football accident back in September then again in October with resulted in a total ACL replacement and meniscus removal in November. He just got released to go back to work this past weekend. But, he still has some healing to do.

Now for my husband he had a bad infection of MRSA back in September. He got rid of it pretty quickly with the proper meds and down time. Unfortunately, he has gotten it again but worse. He has it on his arm, in his knee and on his neck. Today, was his second Dr. appointment which they changed his meds. We go back tomorrow to see if they can draw some of the infection out that is if he makes it through the night. He's in a lot of pain due to the swelling.

These are some of the reasons why I haven't posted more to the blog. I would love to post more but I'm just exhausted here lately from all the running and not to mention my job takes a lot out of me when I have to travel with my husband back and forth. When we both work the same days we travel together since its an hour to both of our jobs. That makes my day start at 5:30 am and we don't get back home till after 11:30 pm.

Our daughter has been handling most everything here on the farm here lately. So I really haven't had much to post. All I can say is 2014 has to be better than 2013 and I'm welcoming it with wide open arms.

Hope everyone is doing well.

FarmgirlPin It

Pineapple Ham Loaf

A great change from the regular meatloaf. This very tender and very yummy loaf is a crowd pleaser. Great for taking to pot lucks or church gatherings.

2 eggs
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 cup dry breadcrumbs
1 1/2 teaspoons ground mustard, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound cooked ham, ground (about 4 cups)
1 pound ground pork
1 (20 ounce) can sliced pineapple
1/2 cup packed brown sugar

In a bowl, combine eggs, milk, worcestershire sauce, bread crumbs, 1 teaspoon mustard, salt and pepper. Add ham and pork mix well.

Shape into eight oval patties, set aside.

Drain pineapple, reserving 1/2 cup of juice. Place pineapple slice between each ham patty. (Refrigerate remaining pineapple and juice for another use.) Carefully place in an ungreased 9 inx 5 in x 3 in loaf pan.

Pat patties around pineapple to form a loaf. Combine brown sugar, remaining ground mustard and reserved juice; pour a small amount over loaf. Bake, uncovered, at 350 degrees for 1 1/4 hours or until lightly browned and meat thermometer reads 160 degrees, basting occasionally with remaining  juice mixture.

Original recipe from The Best of Country Cooking 2002Pin It

Crock Pot Harvest Stoup

This soup captures many flavors of fall. A nice way to warm up on a cold winters night. It's not a soup and not a stew just some good ole "stoup" as Rachel Ray would say. 

1 pound lean ground turkey or 1 pound chicken, browned
1 yellow onion, chopped
3 garlic cloves, chopped
1 (14 ounce) can kidney beans, rinsed and drained
1 sweet potato, peeled and chopped
3 red potatoes, peeled and chopped
1 acorn squash, peeled and chopped
1 (10 1/2 ounce) can tomatoes and green chilies (rotel)
4 cups chicken broth
1/4 teaspoon clove
1/4 teaspoon allspice
salt and pepper

Peel and chop all of the vegetables, and add it to the crock pot. Break up the ground meat with your fingers and add it. Dump in the kidney beans and the can of tomatoes and chilies. Add the broth and the seasonings. Stir well. It will look like there isn't enough liquid, but more will be made from the vegetables and meat. I promise.

Cook on low for 7 to 9 hours. Mine usually takes about 9 hours because of the age of my crockpot. Yours make take less time.


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Korean Style Short Ribs

Another great crock pot meal. I would advise to double the sauce especially if you are serving it over rice or noodles. Very heavy but it rocks! 

photo by camenskitchen

Korean Style Short Ribs

Prep Time 5 Minutes
Cook Time 6 Hours

1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1.2 teaspoon crushed red pepper flakes
5 lbs beef short ribs or 5 lbs pork ribs
3 tablespoons cornstarch
1-1/2 cups shredded carrots
3 scallions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 cups cooked white rice

Blend soy sauce, sugar,oil, vinegar, ginger, garlic and red pepper in a bowl.

Place ribs in 5 quart slow cooker, add sauce. Cover and cook on High for 6 hours or low for 9 hours, until meat is tender.

Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons of water, blend with liquid in a sauce pan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.

Serve over cooked rice.

Original recipe from Family Circle MagazinePin It

Man Pleasing Chicken

One thing I really like about face book groups is that if you join a few recipe groups you get a wide variety of recipes at your finger tips each day. Sometimes you get many people that re post the same ones. Those usually stick in my mind and I usually try them if they look pretty good. Well this one was posted from Easy Recipes, Healthy Eating.

We eat a lot of chicken and from time to time it gets pretty boring. My son and DH loves mustard so I thought I would try this one. It was simple to make which is even better on days like this. Man Pleasing Chicken is the proper name for this one. It was very good and everyone liked it at this house. 

1-1/2 pound package of boneless skinless chicken breast

1/2 cup Dijon mustard

1/4 cup maple syrup

1 tablespoon rice wine vinegar

fresh rosemary

salt and pepper

Directions:

Preheat oven to 450 degrees F. Then mix together Dijon mustard, maple syrup, and rice wine vinegar.

Line a 9x13 baking dish with foil. Arrange chicken, salt and pepper chicken on both sides. Pour half of the mustard mixture over chicken, flip chicken several times to coat chicken. 

Put the chicken in the oven, and let bake for 40 minutes or until meat thermometer reads 165 degrees. Baste the top of the chicken with the remaining of the mustard mixture half way through the cooking process. Use a meat thermometer to check doneness of chicken.Let chicken rest for 5 minutes before serving. Plate chicken and spoon some of the extra sauce over the chicken. Sprinkle with fresh rosemary if desired.

Original recipe from Metabolic Cookbook

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French Onion Soup

Onions were on sale a few weeks ago here for 98 cents for a 3 lb. bag. I had French Onion Soup on my mind after seeing the recipe so I thought I would give it a whirl. I made two batches since it seemed pretty easy and I had gotten 6 lbs of onions. 

French Onion Soup

8 cups onions, sliced 1/4 inch (3 lb bag)
1 Tbsp olive oil - for sauteing
1 1/2 cups water
1/2 cup red wine (Oak Leaf Cabernet Sauvignon)
8 cups beef broth/stock
1/2 tsp. thyme
1/2 tsp. black pepper

Preparation: Fill pressure caner with 2 to 3 inches of water and place rack at the bottom. Follow the instructions that came with your specific canner for adding amount of water. Begin heating the water in the bottom of the canner with the lid off.

Soup preparation: In a large frying pan saute the onions in batches using olive oil and adding just enough for them not to burn.

 Cook for about 15 minutes till they are cooked down but not too soft. The pressure caner will do the work of cooking them the rest of the way but not enough for them to be mushy. Put onions in a bowl and set aside.

Once all the onions are done in a stainless steel pot or enameled dutch oven add broth/stock, water, wine, thyme and pepper. Bring to a boil over medium heat, turn down to low and add the onions. Leave in pot for 3 to 5 minutes while getting the jars ready to fill. Remove from heat.

Prepare 6 pint jars. Place your canning funnel on the jar and using tongs add onion to each jar. Fill each jar loosely about half way. Dividing the onion evenly between the 6 jars.

Ladle broth/stock to each of the pints leaving a 1 inch headspace. You will find that the herbs have sunk to the bottom of pot. Using a spoon add some to each jar. Remove air bubbles with your rubber spatula or chopstick and refill if necessary. Taking a clean damp paper towel, wipe the rims of the jars removing any food particles. Place new warmed flat lid on each jar, tighten rings to finger tight.

Processing: Make sure your canning water has come to a simmer and place the jars in the pressure canner. Lock down lid and process pints for 60 minutes and quarts for 75 minutes at 10 lbs pressure. Adjust pressure according for your altitude.

Makes 6 pints

NOTE: I made this twice and I got 7 pints each time.

Heating instructions: Warm soup in sauce pan, ladle into crock or oven safe bowl, float a nice crusty bread (french is preferred in my home) and top with shredded a mix of farmers and gruyere cheese. Place in preheated oven set on broil. Allow cheese to melt and lightly brown. Serve immediately.

Original recipe from sbcanning

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Layered Beef Casserole

This is one way to use some of your home canned goodies. I pride myself in filling my shelves each year. I'm sad to see the jars disappear sometimes but when you can make a quick meal like this, its so worth it. Making dinner quickly after a busy day is what it's all about. (I forgot to take a picture, will post one the next time I make it)

6 medium potatoes, peeled and thinly sliced
1 pint whole kernel corn, drained
1/2 cup chopped green bell pepper
1 cup onion, chopped
2 cups fresh carrots, sliced
1 quart home canned beef roast chunks, drained
1 can (16 oz) tomato sauce
Salt and Pepper
1 cup (4 oz) shredded process cheese (Velveeta)

In a greased 13 in x 9 in baking dish, layer the potatoes, corn, green pepper, onion and carrots. Top with beef. Pour  tomato sauce over top. Sprinkle with salt and pepper.

Cover and bake 350 degrees for 1 1/2 hours. Sprinkle with cheese. Return to oven till the cheese has melted. Let stand for 10 minutes before serving.

Layered beef casserole can be divided between two 1 1/2 quart baking dishes. Bake one casserole to enjoy now and freeze the other for another meal. Casserole can be frozen for up to 3 months. To use frozen casserole. Thaw in refrigerator over night. Bake as directed. Sprinkle with cheese before serving. Yield 8 servingsPin It

More snow

What a beautiful sight

And my daughter enjoying the snow.

to bad its not going to last very long.

Happy snow day!!

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Irish Soda Bread

Makes 1 - 9x5 inch loaf

3 cups all purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Let sit at room temperature for 30 minutes to allow time for the baking powder and baking soda to do what they are intended to do. This will create an airier loaf.

Bake for 65 to 70 minutes, or until toothpick inserted in the bread comes out clean. Cook on a wire rack. Wrap in foil for several hours or overnight, for best flavor.


This bread goes great with Corned Beef and Cabbage.




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