Saturday, April 23, 2005

Shortbread and Cornbread from Laurie (April 23, 2001)

Hi Christy,

Here are the recipes you asked for:

Easy Cornbread

1-1/4 cups all purpose flour
3/4 cup yellow corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup oil (I like peanut oil for this)
1 egg beaten

Heat oven to 400. Grease 8 or 9 inch baking pan (I always use my cast iron pan). Combine dry ingred. Stir in milk, oil and egg, mixing just until dry ingred. are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden tooth pick comes out clean. Serve warm.

I have used this recipes for years and we all love it. One time I was out of regular oil so I used peanut oil and it gave it a nice flavor and softer texture.

Brown Sugar Shortbread

1 cup butter
3/4 cup brown sugar
2 1/4 cup flour

Cream butter and sugar. Add flour. Roll into 1 inch balls. Flatten slightly with a decorative glass. Bake on ungreased cookie sheet at 325 for 10-12 minutes. These are so good and so easy to make. I sampled them at a friend's house and asked for the recipe.

Hope all is well. We have another busy week of soccer practices, swim lessons, volunteering at the school, career shadow day, violin lesson, backpacking class, garden class, a friends birthday party, soccer games, Girl Scout camping overnight, Jr. Winds band evening rehearsal, company meeting, etc. The following week will be a little less crazy. Andi will be leaving for St. Louis with the band and some of the above mentioned activities will be over.

take care, love, Laurie


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