From Talk about Good, Volume I:

1 cup yellow corn meal
1 cup flour
1 egg
1/4 cup white sugar
1/2 cup butter
1 cup milk
1 teaspoon salt
4 teaspoon baking powder

Mix all dry ingredients together in mixing bowl. Melt butter and add to dry mixture. Beat one minute. Grease 9″ round baking pan. Pour batter into pan and bake about 30 minutes in 350 F oven.

Notes:
I grew up on Jiffy cornbread mix, so never learned to make cornbread from scratch. After realizing this deficit in my education, I searched high and low and finally found this one. It’s became a favorite and staple in our house.

My dad swears by baking any cornbread in a cast-iron skillet, but this recipe really works better in the cake pan. As long as no one tells him that I’m doing it. You’ve been warned.

Oh, this one doubles very nicely into a 9 x 13. Good for parties, big families over for dinner or bringing a new mom a meal. The only drawback is that it’s better to eat this hot out of the oven. Cornbread always seems to turn dry the day after baking, so plan to bake what will be eaten. Leftovers aren’t the greatest. Though it’s SO quick and easy that you don’t mind making more.

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Recipe from Ptelea

2 1/2 cups oatmeal
1 cup flour
1/2 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. cloves
2/3 cup melted margarine or butter
3/4 cup molasses
1 tbsp. milk (or yogurt!)
1 beaten egg

Mix all ingredients. Drop by spoonful onto cookie sheet. Bake at 350 F for 15 minutes.

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This is certainly a different dish. I like it not so much for itself, but for something it taught me. I’ve always wanted to know how to make those nice – aka not burnt – hashbrowns that you get for brunches and breakfasts at anyone’s favorite restaurant. Nothing I tried worked, but never before did I consider just frying them. This recipe basically tells you how to make those, then turn them into a potato omelet of sorts. Personally, I like just the potatoes.

From Southern Living – Annual Recipes from the year 2000:

2 large potatoes, peeled and cut into 1/4″ thick slices
1/2 cup olive oil
1 teaspoon salt
1 small onion, thinly sliced
1 small red bell pepper, chopped
6 large eggs
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley
Salsa

Cook potato, in batches, in hot oil in a large nonstick skillet over medium-high heat, stiring often, 5 minutes or until lightly browned. Drain on paper towels; sprinkle with salt.

Saute onion and bell pepper in skillet over medium-high heat 7 to 8 minutes or until tender; remove from heat.

Arrange potato mixture over onion mixture.

Whisk together eggs and pepper; pour over potato and onion. Cover and cook over medium-low heat 5 minutes or until set.

Invert onto a large plate; return to skillet, top side down.

Cook 1 minute or until lightly browned; sprinkle with parsley. Cut into wedges. Serve warm with salsa. Yields 8 servings.

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Found this one on the back of a bag of Chipits white chocolate chips and liked the idea of a cookie being almost as moist as brownie, so I gave them a try. Not too shabby, especially with the walnuts. Yum, yum. It’s always nice to have something different from the usual chocolate chip too.

But is it only me that thinks cookies you’ve baked yourself always taste best a couple days after the baking? Yeah, I’m crazy. I know.

Chipits – for our American readers – is a brand of chocolate chips and seems to have an extensive recipe archive of their own on the website with lots more goodies to try. Enjoy and here’s the recipe…

1 1/3 cup butter
1 cup packed brown sugar
2/3 cup granulated sugar
2 eggs
1 1/2 teaspoon vanilla
2 1/4 cup all purpose flour
2/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons milk
1 package White Chocolate Chips
1 cup chopped nuts (optional)

Preheat oven to 350°F.

Cream together butter, packed brown sugar, granulated sugar, eggs and vanilla, until creamy.

Combine all-purpose flour, cocoa, baking soda and salt. Add to creamed mixture alternatively with milk. Stir in white chocolate chips and chopped nuts.

Drop from spoon onto ungreased cookie sheet. Bake for 8 to 12 minutes. Makes about 4 dozen cookies.

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Recipe submitted by T.O.
Given to her by Kate Ashenden, winner at Shelburne Grange Fair, MA

Cupcakes
½ cup creamy peanut butter
½ cup butter, softened
1½ cups brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1½ teaspoons baking powder
¾ cup milk
½ cup semisweet chocolate chips

Frosting
1/3 cup butter, softened
1/3 cup unsweetened cocoa
2 cups confectioner’s sugar
1½ teaspoons vanilla
2 tablespoons milk

Preheat oven to 375F. Line muffin cups with paper liners.

Cream the peanut butter, butter and brown sugar until fluffy. Beat in the eggs and vanilla. Sift together the flour, salt and baking powder. Add to the batter alternately with the milk. Stir in the chocolate chips.

Fill the muffin cups one-half to three-quarters full. Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely.

For the frosting, cream the butter until fluffy. Beat in the cocoa. Beat in the confectioners’ sugar. Add the vanilla and milk and beat to spreading consistency. Frost the cupcakes.

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