Breads and Rolls

Buttermilk Jalapeno Cornbread Recipe

Buttermilk cornbread has been one of my favorites since I was a kid. My mom used to make homemade ham and bean soup with a side of cornbread dripping in butter. Those were the good ole' days when it wasn't a sin to add a pat or two to breads and rolls.

My tastebuds have evolved since childhood and while I still love homemade cornbread, I now add chopped jalapenos to give it an extra kick. And, sometimes I even toss in cooked bacon bits, which makes it even better!

This recipe is simple to prepare and will be ready to enjoy in about 45 minutes. It is the perfect companion with Old Fashioned Homemade Ham and Bean Soup


Yield: 1 8x8 square loaf (about 12 portions)
Prep Time: 15 minutes
Bake Time: 18-20 minutes



1 cup Yellow Cornmeal
1 Tablespoon all-purpose Flour
1-1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 cup Buttermilk
1 large Egg
1 medium Jalapeno, seeds removed and diced


  1. Heat oven to 450°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening or spray with cooking spray.
  2. In a medium bowl, combine dry ingredients.
  3. In a small bowl, stir together buttermilk and egg, then add jalapeno.
  4. Add to dry ingredients and stir until moistened.
  5. Pour into the pan and spread batter evenly.
  6. Bake for 18-20 minutes or until golden brown.
  7. Remove from oven and let rest 5 minutes before slicing.

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Mom's Super Easy Homemade Yeast Rolls

One of my fondest childhood memories is my mom's homemade yeast rolls. She would make an enormous batch a few times each week. Most were made into dinner rolls, but some were transformed into the most amazing cinnamon rolls served for Sunday brunch.

When mom passed away, I inherited her recipe collection. I've made many of her favorite recipes over the past few years, but always shyed away from yeast rolls. Honestly, I've never been able to master anything made with yeast.

For some reason, I started craving mom's homemade yeast rolls and couldn't stop thinking about them. So, the other day I opened her cherished recipe box and pulled out the recipe. I was determined to conquer my fear of yeast and vowed to replicate mom's goodness. I am happy to report that her recipe is super easy and the rolls were light, crisp, and ever so tasty!


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Yield: 12 rolls + 1 supersize roll
Prep Time: 15 minutes + rise time
Bake Time: 11-13 minutes


2 Tablespoons Extra Virgin Olive Oil
1/2 cup granulated Sugar
1 cup hot Water
1/8 cup warm Water for yeast
1 package active-dry Yeast
3 cups all-purpose unbleached Flour


1. Put oil, salt, sugar and hot water in large mixing bowl and mix together.

2. In a small bowl, add yeast to warm water and let dissolve.

3. Let water cool, then add yeast and flour with oil, salt, and sugar mixture.

4. Using a dough hook, mix ingredients until combined.

5. Lightly spray hands with cooking oil and roll dough into a ball. Return to mixing bowl and place in refrigerator for 30 minutes.

6.Lightly spray muffin tins with cooking oil. Punch down dough ball, then separate into 2-inch balls. Place two balls in each tin.

7. Let rolls rise for 2-1/2 to 3 hours, or until double in size.

8. Preheat oven to 350 degrees. Bake for 11-13 minutes or until medium golden brown.

NOTE: I had extra dough and decided to make a supersize roll instead of dirtying up another muffin tin for 2 rolls. I used a 10-inch souffle dish and it turned out perfectly!


French Toast Bread Pudding

Earlier today, I discovered French Toast Bread Pudding at Windy City Restaurant Hopper;a fabulous blog with amazing recipes! This blog has archives dating back to September 2006 and categories include appetizers, chicken, lobster, seafood, shrimp, wine pairings and more.

I think the thing I enjoy most about blogging is connecting with other passionate foodies who are eager and willing to share their secrets. I left a message at Windy City Restaurant Hopper and asked if I could post her French Toast Bread Pudding recipe. Robyn, the founder of the blog, contacted me within a few hours, granting me permission. Let's all give Robyn a round of applause and a great big THANK YOU! 

French Toast Bread Pudding

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Serves 6
Prep Time: 15-20 minutes
Bake Time: 40 minutes
*Requires overnight refrigeration before baking

French_toast_bread_pudding_4 Ingredients:
1 loaf French bread (13 to 16 ounces)
8 large Eggs
2 cups Half-and-Half
1 cup Milk
2 tablespoons granulated Sugar
1 teaspoon Vanilla extract
1/4 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup, if desired


  • Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs).
  • Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
  • In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
  • Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.
  • Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees Fahrenheit.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup, if desired.

Praline Topping:

1/2 pound (2 sticks) Butter
1 cup packed light Brown Sugar
1 cup chopped Pecans
2 tablespoons light Corn Syrup
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Nutmeg

Pumpkin Bread with Cranberries and Almonds

Pumpkin Bread with Cranberries and Almonds
Yield: 1 loaf
Prep Time: 15 minutes
Bake Time: 1 hour, 10 minutes



2 cups Whole Wheat Flour (or all-purpose white)
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/4 tsp Ginger, ground
1/4 tsp Cloves, ground
1 teaspoon Baking Powder
3/4 teaspoon Sea Salt
1/2 teaspoon Baking Soda
6 tablespoons (3/4 stick) unsalted Butter, room temperature
1 cup plus 1 tablespoon Sugar
2 large Eggs
1 cup Pumpkin, canned, solid pack
1 teaspoon vanilla extract
2/3 cup Buttermilk
1/2 cup dried sweetened Cranberries
1/2 cup coarsely chopped unsalted Almonds


  1. Preheat oven to 350° Fahrenheit.
  2. Butter 9x5x3-inch loaf pan. Line bottom and long sides with waxed or parchment paper.
  3. In medium bowl, whisk flour, spices, baking powder, salt, and baking soda until blended. Set aside.
  4. Using electric mixer, beat butter in large bowl until fluffy.
  5. Gradually add 1 cup sugar, beating until blended.
  6. Beat in eggs, one at a time.
  7. Add pumpkin and vanilla; beat on medium-low speed until ingredients are well incorporated.
  8. Slowly add one-third of of dry ingredients and one-third of buttermilk into pumpkin mix. Repeat two more times.
  9. Fold in cranberries and almonds.
  10. Pour batter into loaf pan.
  11. Sprinkle with 1 Tablespoon sugar, if desired. 
  12. Place loaf pan in oven and bake until toothpick inserted into center comes out clean; about 1 hour and 10 minutes.
  13. Cool bread in pan on baking rack for 15 minutes.
  14. Cut bread at short ends of pan to loosen. Turn bread out onto rack; peel off waxed paper.
  15. Cool completely before serving.

*Pumpkin Bread with Cranberries and Almonds can be made up to two days in advance. Securely wrap loaf in plastic wrap and store in cool, dry area. Bread can be frozen up to 3 months if wrapped in plastic wrap, then a layer of foil. Let thaw at room temperature.