Hushpuppies are a Southern fried cornbread. Many recipes call for self-rising flour (both corn and wheat). These are not always available, but they are easy to make.
Karl’s Hushpuppies
Category Archives: bread
Venezuelan Arepas (corn pocket breads)
Jan went to Sonoma a few weeks ago and while she was there she went to a Venezuelan restaurant, Pica Pica. She came back raving about arepas, Venezuelan corn pocket breads. I was ordered to learn how to make them.
Venezuelan Arepas
(corn pocket breads)
Filed under bread, Side Dishes
Jan’s Orange Almond Flax Bread Pudding
Jan likes flax bread, but because of her oral surgery she did not eat the loaf that I bought her last week at the Farmer’s Market. The loaf is now stale. It is either throw it away and waste the bread or do what cooks have been doing with stale bread for centuries, bread pudding.
Jan’s Orange Almond Flax Bread Pudding
Filed under bread, Breakfast, Desserts & Treats, Treats
Karl’s Almond Banana Oat Mini-muffins
Jan took some bananas with her when she went to hang out with her friends this weekend. In the end they did not eat them, but the travel left them in pretty sorry shape. Banana bread for breakfast!
Karl’s Almond Banana Oat Mini-muffins
Filed under bread, Breakfast, Side Dishes
Karl’s Sesame Crackers (or Karl don’t make these crackers II)
About a year ago. I made some fresh crackers that Jan named “Karl Don’t Make These Crackers.” This was not because they were so bad, but because they were so good. These crackers were just too tasty and addicting to just leave laying around tempting you to eat them. Because of this, I have really made these crackers only a few times in the past year. Once you eat a fresh cracker you will wonder why you ever eat the things out of a box.
Karl’s Sesame Crackers
Filed under bread, Side Dishes
Karl’s Lembas Bread
Adapted from a recipe by Derek C.
Lembas Bread is travel bread; it should be nourishing, compact and sturdy. In quick breads the point is to knead the dough as little as possible, so that your bread soft and crumbly. For travel bread you want just the opposite. You want to knead the bread as much as you can to create the gluten that will make the bread tough, dense, and transportable without falling apart.
Karl’s Lembas Bread
Filed under bread, Side Dishes
Karl’s Buttermilk Cornbread
Adapted from a Foodie with Family recipe
My sister, Karen, is visiting for Christmas so on the first dinner I am making ham and beans. Ham and beans calls out for corn bread.
Karl’s Buttermilk Cornbread
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Filed under bread, Side Dishes
Karl’s Scottish Oatcakes
I had leftover lamb fat from making Scotch broth. I decided that oak cakes would be a good compliment to this stew. I use only a pinch of salt, because I am on a low salt diet. You may use as much as a quarter teaspoon. How much fat you may use is also a personal choice, you may use as little as one tablespoon. It is also not really necessary to brush them with fat, as I did, a Pam-ed baking sheet will work as well.
Karl’s Scottish Oatcakes
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Filed under bread, Breakfast, Side Dishes, Vegan
Karl’s American Vanilla Scones with Currents
The primary difference between American and British scones is the sugar. British scones do not use it. While I like my scones with a hint of sweetness, I just do not like them cloyingly sweet. I add some sugar, but not a lot.
Karl’s American Vanilla Scones with Currents
Filed under bread, Breakfast, Side Dishes
Karl’s Guinness Beer Bread II
Jan wanted my Karl’s Guinness Beer Bread as her carbs for dinner tonight. Looking at the recipe I posted in December I realized I had made a significant change since that time. I found that instead of white sugar my orange infused sugar makes this bread even better. With the strong beer flavor you do not taste “orange,” but the orange zest in the sugar adds a depth that is nonpareil.
Karl’s Guinness Beer Bread II
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Filed under bread, Side Dishes
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Miriam
Jabberwocky Stew 