Tracy’s Cornbread

 1 C butter (melted)

1 1/3 C sugar

4 eggs

2 C buttermilk

1 tsp baking soda

2 C cornmeal

2 C flour

1 tsp salt 

Cook at 375 for 25-30 min 

9x13 glass pan 

Mom’s Easy Bread

 https://jamiecooksitup.net/2023/12/no-knead-peasant-bread-the-easiest-bread-you-will-ever-make/

Ingredients

• 4 C all purpose flour
• 1 1/2 tsp salt
• 2 tsp sugar
• 1 Tb instant or active dry yeast (I've tested it with both, and they do equally well) 
• 2 C warm water

Instructions

1. Grab your flour, and before measuring out the 4 cups, toss it a bit with a fork, allowing it to fluff up and become airy. This will keep the bread from becoming too heavy. 
2. Into a large mixing bowl, place all the ingredients but the water. Toss them together with a fork. 
3. Add the warm water and use a sturdy rubber spatula to mix until there are no more flour streaks and the mixture is well hydrated. 
4. Cover and allow to double in size. Should take between 60-90 minutes. 
5. Preheat your oven to 425 degrees and spray a 9 inch pie plate generously with cooking spray. 
6. Using a rubber spatula, scrape the dough away from the sides of the bowl and pull the bottom up and over the top several times
7. 1. Spray your hands with cooking spray, then use your hands to scoop the dough up and lay it into the pie plate. 
   2. Let it rest, uncovered for 15 minutes or until slightly puffy. 
   3. Bake for 15 minutes, then reduce the heat to 375 and continue to bake for 15-20 minutes or until golden brown along the top on bottom. 
   4. Remove from the oven and allow to cool on a wire rack for 15 minutes. Slice and enjoy!

   Notes

   This recipe can easily be doubled. You can use half wheat flour and half white flour with great success. You can add rosemary and garlic for a fabulous tasting loaf. You can make this in a regular loaf pan.

Mom’s Vanilla Pudding & protein roll up crepes

 Vanilla pudding that goes great with crepes! 

Lunch Lady Peanut Butter Bars

 

Candied Pecans (Britt)

 https://natashaskitchen.com/candied-pecans-recipe/

• 1 cup sugar
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1 egg white
• 2 tsp water
• 2 tsp vanilla extract
• 1 lb pecan halves, about 4 cups

• Prep: Preheat the oven to 250˚F and line a rimmed baking sheetwith parchment paper.
• In a small bowl, stir together sugar, cinnamon and salt.
• In a second large mixing bowl, whisk egg white, water, and vanilla until frothy.
• Add pecans to egg white mixture and stir to coat.
• Add cinnamon and sugar mixture to the coated pecans and mix to combine.
• Spread nuts into a single layer on the parchment-lined baking sheet and bake for 1 hour, stirring every 20 minutes. Let cool to room temperature and enjoy.

Easy white sheet cake

 

• ▢ For the Cake
• ▢ 1 box Betty Crocker cake mix, Yellow, White, White Butter Recipe, and Yellow Butter Recipe all work great
• ▢ Ingredients called for on the back of the box
• ▢ For the Icing
• ▢ 1/2 cup butter, no margarine here please!
• ▢ 1/4 cup milk
• ▢ 4 to 4 1/2 cups powdered sugar
• ▢ 1/4 teaspoon almond extract
• ▢ 1/2 teaspoon vanilla extract
• 
  
• Instructions 

• Preheat the oven to 350 degrees. Make the cake batter according to the package directions and spread it evenly into a large greased, rimmed sheet cake pan (also called a Jelly Roll pan, should measure about 17 1/2 inches by 13 inches). Bake until the cake is cooked through. You’ll start to smell the cake and the cake will spring back when touched lightly, 12 to 15 minutes.
• While the cake is cooking, in a small sauce pan heat the butter and milk over medium heat until the butter melts, stirring often. Remove from the heat. Add the powdered sugar to a large bowl (you can also use a stand mixer here) and slowly whisk in the melted butter mixture into the powdered sugar. Stir until well combined and no lumps remain. Add the almond and vanilla extract and stir to combine.
• While the cake is still warm (let it sit for maybe 5-7 minutes, you want it hot but not pipping hot), drizzle the icing over the warm cake and then use a spatula to spread it to the edges. If you try to spread too much or go over the same place again and again you are going to pull up the top off the cake and get crumbs in your icing. The goal is to quickly spread it out and move on… too much fussing will just make a mess.
• Add the sprinkles while the icing is still warm. The sprinkles will also cover any messes you made if you tried to spread the icing too much.
• The cake is great warm, at room temperature, and even the next day. No need to refrigerate over night, sugar is an excellent preservative. I have a plastic lid that fits my sheet cake pan and makes traveling a breeze. I highly recommend a lid for your pan.
  
  
  https://www.blessthismessplease.com/vanilla-sheet-cake-recipe/#wprm-recipe-container-82285

Grandma’s Hot Fudge

 HOT FUDGE

2 c. sugar

1 tsp. vanilla

1 c. cream

3-4 T. cocoa

3-4 T. white corn syrup

1-2 T. butter

Boil all of the above ingredients (except for the vanilla) until thick. Remove from heat and add vanilla. 

Serve over ice cream.