Breads
Honey Buttermilk Bread

2 1/4 teaspoons yeast
3 cups bread flour
1 1/2 teaspoons salt
3/4 cup buttermilk
3 teaspoons margarine
3 tablespoons honey
1/2 cup water


Put all ingredients in the
bread machine and push start.


Fried Corn Bread

When you mix your corn bread, instead
of pouring it in a pan to bake,
pour it into pancake size portions in a
hot skillet or griddle. Put a little butter
on the griddle too. Just flip when
bubbles appear on the other side, and
serve like pieces of bread. I love this
better than baked.

Catt's Strawberry Preserves/Jam

3 cups crushed strawberries
5 cups sugar
1 package powdered pectin
1 cup water

Sort and wash fully ripened berries. Drain.
Remove caps and stems. Crush enough
berries to make 3 cups.

Combine berries in mixing bowl with
sugar and mix well. Let stand 20 minutes,
stirring occasionally.

Dissolve the pectin in the water and bring
to a boil for 1 minute. Add pectin to fruit
mixture and stir for 2 minutes. Ladle the
jam into jelly glasses or into suitable
freezer containers about 1/2 inch below
the top. Cover containers and let stand 24
to 48 hours so jam can set. Makes about 9
6-ounce glasses

Jam can be refrigerated 3 weeks and
frozen for a year.

PB & J Muffins

2-1/2 cups all-purpose flour
3/4 cup sugar
1-1/2 tbsp. baking powder
1 tsp. salt
2/3 cup peanut butter
3/4 cup milk
1/3 cup Vegetable Oil
2 eggs, room temperature and beaten
1 jar jelly or preserves

Preheat oven to 400°F. Grease or spray 12 muffin
cups, or use papers. In a large mixing bowl, stir together
flour, sugar, baking powder, and salt. Using
fork, cut in peanut butter. Add milk, vegetable oil,
and eggs; stir until just moistened.

Spoon muffin cups 1/2 full with batter creating a
well in the center of each cup. Place a heaping one
tablespoon of jelly into well. Evenly distribute remaining
batter over jelly.

Bake 20 to 25 minutes, or until wooden pick inserted
into center comes out clean.

Catt’s Pecan Jam Pecan “Pie” Jam

1 C. finely chopped pecans 2 C. finely chopped pecans
1 C. granulated sugar 2 C. granulated sugar
Pinch of salt 2 pinches of salt
1 T. ground ginger 2 T. ground ginger
1 T. brown sugar 2 T. brown sugar
1 T. cinnamon 2 T. cinnamon (optional)
1/2 stick margarine 1 stick butter
1 T. apple cider vinegar or 2 T. apple cider or lemon juice
lemon juice

Mix ingredients in a sauce-Mix ingredients in a large
pan. Heat until all sugar is saucepan. Heat until all the
melted and turns a light sugar has melted and turns to a
brown. Let cool. light brown. Yields about 4
Spread on your favorite cups.
bread and enjoy.

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