You’ll daydream about this cornbread.
Combine dry ingredients one bowl and wet ingredients in a second bowl, then combine
1 - 1/2 Cups of Cornmeal
1/2 Cup of Flour (self-rising preferred)
1 to 1 - 1/4 Cup of brown sugar (you can substitute for normal, white sugar but that’s not as fun)
1 Tsp of baking powder
1 Tsp salt
Combine liquid ingredients. Then, in a big bowl…
1 Cup of buttermilk
2 Battered eggs
1 Stick of melted butter
1/3 Cup of vegetable or avocado oil (I prefer avocado oil. The oil is for the moisture, if you want it less moist, add less oil but never add more than 1/3 cup of oil)
3 Tbs of Honey
Stir until blended. Mix the dry and wet ingredients together. The batter will be a beautiful golden color.
This is when you should get excited that you’re making cornbread. Preheat oven to 350 degrees.
Bake until the center is dry and is brown on top and around the edges.
Biscuits are the baking hug you didn’t know you need 3-4 times a week. Biscuits > Bagels and it’s not even close.
2 Cups of self-rising flour (add just a little of baking powder for fluffier biscuits but no need if using self-rising)
1 cup of cold buttermilk
1 stick of unsalted melted or frozen butter. I’ve learned that both methods work. Use salted butter if you want a saltier taste.
If you’re using the frozen butter method, mush the butter into the flour until most of the butter is sticking to most the of flour. If you’re using the melted butter method, mix all ingredients in a bowl together.
Place dough onto a flour covered service
Cover the top of dough with flour
slightly flatten out the dough or kneed and fold, then fold out flat. This will render about 8 to 9 biscuits.
place the dough into a greased glass pan or cast iron skillet, then use cutter to make biscuits.
If you want extra buttery biscuits, melt a half of stick of butter and pour over biscuits before you put them in the oven or pour butter on after they come out the oven.
Bake until until slightly brown.
For the best eating experience, eat with Alaga Syrup by dipping the biscuits in the syrup. It will change your life.
You’re going to hate yourself that you haven’t been making this your whole life. Tatrazzini FOMO is real.
Multiple chicken breast or thighs (thighs are juicier and will hold more flavor)
3/4 or whole box of Spaghetti noodles
1 can of Cream of Chicken
2 cups of chicken broth. This part you can play by ear. Basically, don’t use too much. Most of it will cook out
2 small jars of Pimento peppers
2 bags of mixed, shredded cheese
Cut chicken into chunks or shredded. Separately, cook chicken in pan with butter and seasoning of your choice. I recommend lemon pepper seasoning. In a pot, cook spaghetti noodles until al dente. Once both are done, add both into a glass pan while mixing in the chicken broth, cream of chicken, pimento peppers and cheese. Remember, the pimento peppers are the most important part. Mix everything really well and add a layer of shredded cheese to the top for a nice crispy top layer. Also, while mixing, add in pepper to your liking. I prefer lots. If you want to get fancy, add 4-6 butter squares to the top before you place in the oven. Place the pan in the oven on 350-375 and cook until there’s nice browning on top and you can see/hear it sizzling.
Never add salt to the top of chocolate chip cookies. We’re leaving that trend in the 2010’s.
Combine flour, baking powder, and salt in one bowl, then the wet ingredients in a second bowl.
2 1/4 cups of flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) unsalted butter softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla (I like to add extra for flavor)
2 large eggs
2 cups of the chocolate chips of your choice (I prefer milk chocolate)
Bake at 375*F
In a small bowl, combine flour, baking soda and salt
In a second, larger bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy
Add eggs, one at a time, beating well after each addition
beat in flour mixture gradually
stir morsels