Breads, Breakfast & Brunch Recipe

Banana Nut Bread

By Jamie Brown

Ingredients:

  • ½ cup (1 stick) unsalted butter, softened

  • 1 cup sugar

  • 2 large eggs

  • 2 large ripe bananas, mashed (not overripe)

  • 2 cups all-purpose flour

  • 1 tsp salt

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp nutmeg

  • ¼ tsp cinnamon

  • 1 cup sour cream

  • ½ cup chopped pecans

  • 1½ tsp pure vanilla extract

Directions:

  1. Preheat oven to 350°F. Spray a 9-inch loaf pan with baking spray containing flour.

  2. Cream butter and sugar until light and fluffy.

  3. Beat in eggs one at a time, then mix in mashed bananas.

  4. In a separate bowl, whisk together flour, salt, baking powder, baking soda, nutmeg, and cinnamon.

  5. Alternate adding the flour mixture and sour cream into the banana mixture until just moistened.

  6. Stir in pecans and vanilla. Do not overmix.

  7. Pour into pan and bake 40–60 minutes, or until a knife inserted in the center comes out clean.

  8. Cool in pan. Can be doubled, made into muffins (makes 12), and freezes well.

Biscuits (Homemade)

Ingredients:

  • 2 cups flour

  • 4 tsp baking powder

  • 1 tsp salt

  • 1 tsp sugar

  • 4 tbsp Crisco

  • 1 cup milk

Directions:

  1. Sift dry ingredients.

  2. Cut in Crisco using fingers or a pastry cutter until mixture resembles cornmeal.

  3. Stir in milk.

  4. Knead briefly, roll to ½ inch thick, cut into biscuits.

  5. Place on greased baking pan; bake at 400°F for 10–15 minutes.

Breakfast Muffins

By Oleta Pafford

Ingredients:

  • 2 cups flour

  • 3 tbsp sugar

  • 1 tbsp baking powder

  • ½ tsp salt

  • 1 egg

  • 1 cup milk

  • ¼ cup vegetable oil

Directions:

  1. Preheat oven to 425°F. Grease 12 muffin cups.

  2. Mix dry ingredients. In another bowl, beat egg and mix with milk and oil.

  3. Combine wet and dry ingredients; stir lightly (batter should be lumpy).

  4. Fill muffin cups ⅔–¾ full.

  5. Bake for 20–25 minutes. Makes 12 muffins.

Tip: Add blueberries or other fruit (adjust sugar and milk slightly).

Cinnabons (Bread Maker)

By Jamie Brown

Dough:

  • 2 pkg active dry yeast

  • 1 cup warm water (105–115°F)

  • 2/3 cup + 1 tsp sugar, divided

  • 1 cup warm milk

  • 2/3 cup butter

  • 2 tsp salt

  • 2 eggs, lightly beaten

  • 7–8 cups all-purpose flour

Filling:

  • ½ cup butter, softened

  • 1 cup brown sugar

  • 2 tsp cinnamon

  • ¼ cup chopped nuts (optional)

  • ¼ cup raisins (optional)

Frosting:

  • 4 oz cream cheese

  • ¼ cup butter

  • ½ cup powdered sugar

  • ½ tsp vanilla

  • 1½ tsp milk

  • 3 tbsp real maple syrup

Directions:

  1. Dissolve yeast and 1 tsp sugar in warm water. Set aside.

  2. Combine milk, remaining sugar, butter, salt, eggs, and yeast mixture.

  3. Add flour gradually until a soft dough forms. Knead 5–10 minutes.

  4. Let rise in a warm place until doubled (about 1 hour).

  5. Roll into a 15×20” rectangle. Spread filling evenly.

  6. Roll tightly and slice into 12 pieces.

  7. Place in greased 13×9” pan and let rise until doubled (about 45 minutes).

  8. Bake at 350°F for 25–30 minutes. Cool slightly and frost.

Tip: Replace raisins with dried fruit + 1 tbsp matching jam in frosting.

Cinnabons (Homemade)

Dough:

  • Same ingredients as above.

Filling:

  • 1 cup melted butter (divided)

  • 1¾ cup sugar (divided)

  • 3 tbsp cinnamon

  • 1½ cups chopped walnuts (optional)

  • 1½ cups raisins (optional)

Glaze:

  • 2/3 cup melted butter

  • 4 cups powdered sugar

  • 2 tsp vanilla

  • 4–8 tbsp hot water

Icing (Optional):

  • 1 lb margarine

  • 1 lb cream cheese

  • 2 lbs powdered sugar

  • 2 tsp lemon juice

  • 2 tsp vanilla

Directions:
Follow the same procedure as bread maker version. For icing, beat margarine and cream cheese, gradually add powdered sugar and extracts. Mix for at least 12 minutes.

Cinnamon Rolls

By Rita “Nonnie” Ratcliff

Ingredients:

  • 2 cups lukewarm water

  • 2 yeast cakes

  • 1 tsp salt

  • ½ cup sugar

  • ½ cup melted Crisco

  • 7 cups flour

  • 1 egg

Filling/Syrup:

  • 1½ cups brown sugar

  • ¼ cup water

  • ¼ lb butter

  • 1 tbsp white Karo syrup

Directions:

  1. Dissolve yeast in warm water with sugar and salt.

  2. Add egg and half of the flour. Beat until smooth, then add melted Crisco and remaining flour. Knead until smooth.

  3. Let rise until doubled.

  4. Roll ¼ inch thick, spread filling, roll, slice into ½ inch pieces.

  5. Let rise and bake at 400°F for 15–20 minutes.

Filling Syrup: Boil all ingredients until a medium syrup forms (approx. 236°F).

CINNAMON PECAN ROLLS

Nut Topping:

  • ¼ cup butter, melted

  • ½ cup firmly packed brown sugar

  • ¼ cup Karo light corn syrup

  • ¾ cup chopped pecans

Dough:

  • 5 to 5½ cups all-purpose flour

  • ½ cup sugar

  • 2 envelopes Fleischmann’s Rapid Rise Yeast

  • 1 to 1½ teaspoons salt

  • ½ cup water

  • ½ cup milk

  • ½ cup butter

  • 2 large eggs

Cinnamon Filling:

  • ¼ cup butter, melted

  • ½ cup sugar

  • 1 tablespoon cinnamon

Directions:

  1. Nut Topping: Combine topping ingredients and stir to blend. Spread evenly in the bottom of a 13 x 9 inch baking pan. Set aside.

  2. Dough:

    • In a large bowl, combine 2 cups flour, sugar, yeast, and salt.

    • Heat water, milk, and butter until very warm (120°F–130°F). Gradually add to flour mixture.

    • Beat 2 minutes at medium speed. Add eggs and 1 cup flour; beat 2 more minutes at high speed.

    • Stir in remaining flour to form soft dough. Knead on floured surface for 8–10 minutes until smooth and elastic. Cover and rest 10 minutes.

  3. Roll dough into a 24 x 12 inch rectangle. Brush with melted butter, sprinkle with sugar and cinnamon. Roll tightly from long edge. Pinch to seal. Cut into 20 equal slices. Place cut-side-up in prepared pan.

  4. Cover and let rise in a warm, draft-free place until doubled in size (about 1 hour).

  5. Preheat oven to 350°F. Bake for 25–30 minutes. Cool 10 minutes on rack. Turn upside down and remove from pan. Cool completely.

Makes 20 servings.
Prep time: 1 hour, plus 70 minutes rising.
Bake time: 25–30 minutes.

CINNAMON TOAST

Rita “Nonnie” Ratcliff

Ingredients:

  • Sliced bread

  • Real butter

  • Cinnamon

  • Sugar

Directions:

  1. Preheat oven to 350–400°F.

  2. Place 3–6 slices of bread on a cookie sheet.

  3. Slice butter thinly (6–7 slices per bread) and arrange like a tic-tac-toe grid.

  4. Sprinkle sugar generously, followed by cinnamon.

  5. Bake until golden (approx. 5 minutes), or broil carefully.

CORN BREAD

Ingredients:

  • 1 cup cornmeal

  • 1 cup flour

  • 3 teaspoons baking powder

  • ½ teaspoon salt

  • 1 egg

  • 1 cup milk

  • ¼ cup melted shortening or oil

Directions:

  1. Sift cornmeal, flour, baking powder, and salt together.

  2. Beat egg, add milk and oil. Combine with dry ingredients until just moistened.

  3. Pour into greased 8x8x2 inch pan or hot 8-inch cast iron skillet.

  4. Bake at 400°F for 30 minutes.

CRAWFISH CORN BREAD

Ingredients:

  • 1 lb crawfish

  • 2 cups Cheddar or Colby cheese

  • ½ cup jalapeños

  • 1 pkg. thawed chopped broccoli

  • ½ cup onion

  • 2 boxes Jiffy Cornbread Mix

  • Cajun seasonings

Directions:

  1. Mix all ingredients together.

  2. Spoon into greased muffin tins.

  3. Bake at 400°F for 20–30 minutes.

HOT WATER CORN BREAD I

MeMe Motes

Ingredients:

  • 7 heaping tablespoons white cornmeal

  • ½ teaspoon salt

  • 1 egg

Directions:

  1. Beat egg and mix with cornmeal.

  2. Add enough boiling water to form stiff dough.

  3. Mix well and shape into balls.

  4. Fry in hot oil until golden. Makes 7 pieces.

HOT WATER CORN BREAD II

Ingredients:

  • 1 cup white cornmeal

  • 1 cup yellow cornmeal

  • 1 teaspoon salt

  • 2 tablespoons Crisco

  • 2 cups boiling water

  • ½ teaspoon baking powder

  • 2 tablespoons warm water

Directions:

  1. Mix cornmeal and salt. Add melted Crisco and boiling water. Stir well and cool 20 minutes.

  2. Mix baking powder with warm water and stir into cornmeal mixture.

  3. Shape into 1-inch balls, press gently, and fry in 375°F oil until golden (1–2 minutes).

MEXICAN CORNBREAD

Lynn Hamblin

Ingredients:

  • 4 eggs

  • 1 can creamed corn (15 oz)

  • 1 can corn, drained

  • 1½ cups buttermilk

  • 2+ cups Cheddar cheese

  • ⅔ cup vegetable oil

  • 2 cups cornmeal

  • 1 teaspoon salt

  • 2 cans green chilies (4½ oz each)

Directions:

  1. Beat eggs and mix with buttermilk, oil, and dry ingredients.

  2. Pour half into greased pan. Layer with chilies and cheese.

  3. Add remaining batter, chilies, and cheese.

  4. Bake at 350°F for 45–50 minutes.

ALL BRAN ROLLS

Jackie “Nana” Brown

Ingredients:

  • 1 cup boiling water

  • 1 cup Crisco

  • 1 cup All-Bran cereal

  • ¾ cup sugar

  • 1 teaspoon salt

  • 2 packages yeast (dissolved in 1 cup tepid water)

  • 2 eggs

  • 6 cups all-purpose flour

Directions:

  1. Dissolve cereal, Crisco, sugar, and salt in boiling water. Let cool.

  2. Add yeast, eggs, and flour. Mix to form dough.

  3. Let rise until doubled. Press down, cover with damp cloth, refrigerate until 2 hours before baking.

  4. Roll ¼ of dough to ½-inch thickness. Cut into circles, brush with butter, fold, and press center.

  5. Place in greased 9-inch pans. Let rise 2 hours. Bake at 350°F for 10–12 minutes.

Tips:

  • To freeze: Bake for 5 minutes, cool, and freeze.

  • Try baking at 450°F for 20 minutes for variation.

  • Missy Johnson’s method skips first rise; refrigerate dough overnight.

DINNER ROLLS

Rita “Nonnie” Ratcliff

Ingredients:

  • 2 cups lukewarm water

  • 2 yeast cakes

  • 1 teaspoon salt

  • ½ cup sugar

  • ½ cup melted Crisco

  • 7 cups flour

  • 1 egg

Directions:

  1. Mix yeast with sugar and salt. Add water, egg, and 3½ cups flour. Beat until smooth.

  2. Add Crisco and remaining flour. Knead until smooth.

  3. Let rise until doubled.

  4. Shape into rolls, let rise again, and bake at 425°F.

This dough is also used for Nonnie’s cinnamon rolls.

ICE BOX ROLLS

Aunt Glady Jones

Ingredients:

  • 1 package dry yeast

  • 1 cup warm water

  • ½ cup Crisco

  • ¼ cup sugar

  • 1 egg

  • 3 cups flour

  • Pinch of salt

Directions:

  1. Dissolve yeast in warm water.

  2. Mix Crisco with sugar, add egg and yeast. Beat well.

  3. Add flour and salt, form dough. Refrigerate until needed.

  4. Roll into shapes, let rise 1½ hours. Bake at 350°F for 15 minutes.

YEAST DOUGHNUTS

Ingredients:

  • 1 yeast cake

  • 1¼ cups milk

  • 2 tablespoons sugar

  • 4½ cups flour

  • ½ cup sugar

  • 3 tablespoons Crisco

  • 1 egg

  • ¼ teaspoon salt

Directions:

  1. Dissolve yeast and 2 tbsp sugar in warm milk. Add 1½ cups flour. Let rise until bubbly.

  2. Add creamed sugar and Crisco, beaten egg, and rest of flour. Knead. Let rise 1½ hours.

  3. Roll to ½-inch thick, cut into doughnuts. Let rise 45 minutes.

  4. Fry in hot oil. Drain and coat with powdered sugar or icing.

Doughnut holes make great kid snacks!

CAKE DOUGHNUTS

Jewel “Maw Maw” Ratcliff

Ingredients:

  • 2 tablespoons Crisco

  • 1 cup sugar

  • 2 eggs

  • 3¾ cups flour

  • 4 teaspoons baking powder

  • ½ teaspoon salt

  • ¾ cup milk

  • Nutmeg, cinnamon, vanilla to taste

Directions:

  1. Cream Crisco and sugar. Add eggs.

  2. Mix flour, baking powder, salt separately.

  3. Combine with milk and wet mixture. Mix well.

  4. Roll to ¼-inch, cut doughnuts and centers.

  5. Fry in deep oil, flipping until golden. Drain and sugar-coat.

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