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Recipes - Bread

Banana Bread

Submitted By: Chester D., Johnson City

1 stick margarine-softened
1 1/2 c sugar
2 eggs
1/4 c buttermilk
1 c mashed ripe bananas
1 1/2 c all purpose flour
3/4 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla

Cream margarine and sugar together.  Add eggs, milk, and bananas.  Mix well.  Combine flour, soda, baking powder, and salt.  Blend flour mixture into banana mixture.  Add vanilla and mix well.  Pour into a greased and floured tube pan.  Bake at 350 degrees for 45 minutes.  Must bake in a tube pan.

Banana Nut Bread

Submitted By: Dorothy H., Johnson City

1 c sugar
1/3 c butter
2 eggs
1 tsp baking soda
1 tsp baking powder
½ c flour
3 tbsp sour cream
3 tbsp apple sauce
½ c chopped nuts
4 bananas

Mix all ingredients. Bake at 350 degrees or until done.

Basic "Cornless" Corn Bread

Submitted By: Helen W, Jonesborouh

1 c plain "soy grits"
1 c white spelt flour
1 tbsp turbinado sugar
1 tsp sea salt
3 tsp baking powder (aluminum-free)
2 eggs
1 1/4 c soy milk
2 tbsp olive oil

Mix dry ingredients.  Beat eggs, milk and oil in a separate bowl.  Add to dry ingredients and beat lightly until thoroughly mixed.  Pour into greased muffin, corn stick, or square pan.  Bake in preheated oven at 450 degrees for 15-20 minutes (depending on oven).

 

 

Biscuits

Submitted By: Linda G., Johnson City

4 c self rising flour
1 tbsp baking powder
1 tbsp sugar
2/3 c shortening
2 c buttermilk

Mix dry ingredients.  Cut in shortening with fork or pastry cutter.  Make a well in flour mixture and add buttermilk.  Just fold in enough to mix flour mixture.  "DO NOT KNEAD." Roll out onto a floured surface and cut biscuits outand put the biscuits onto a greased baking sheet.  Brush top with buttermilk too.  Bake in a 400 degree oven for 15 minutes.

Broccoli Bread

Submitted By: Betty B., Kingsport

3 eggs (beaten)
½ stick margarine (melted)
1 c cottage cheese
1 pkg (10 oz) frozen chopped broccoli (uncooked)
1 tsp salt
1 medium onion (chopped)
2 boxes (81/2 oz) Jiffy Corn Muffin Mix

Break apart frozen broccoli. Thaw in microwave just enough to be able to break apart and stir into mixture. Fresh broccoli, steamed, and chopped also works well. Mix all ingredients and bake at 400 degrees in a greased 9 x 13 pan for 25-30 minutes or until lightly browned and middle is cooked.

Broccoli Cornbread

Submitted By: Nancy B

1 pkg corn muffin mix
1 box chopped broccoli
1 small onion (chopped)
2/3 c cottage cheese
1 stick margarine (melted)
3 eggs or substitute

Mix together. May cook broccoli first if you wish. Bake @ 400 degrees 30-40 minutes in 9x9 pan.

Broccoli Cornbread

Submitted By: J Ford., Jonesborough

1 c chopped pepper (green, yellow, red)
1 c chopped onion
2 c cottage cheese
10 oz chopped broccoli (drained)
2 sticks butter or margarine (melted)
5 eggs beaten
2 boxes Jiffy Corn Meal Mix
salt & pepper to taste

Mix well; Grease 10” casserole cold dish. Bake at 350 degrees for 1 hour.

Broccoli Cornbread

Submitted By: Nancy B.

1 pkg. corn muffin mix
1 box chopped broccoli
1 small chopped onion
2/3 cup cottage cheese
1 stick margarine, melted
3 eggs or substitute

Mix together.  May cook broccoli first if you wish.  Bake at 400 degrees for 30-40 minutes in 9x9 pan.

Butter Pecan Bread

Submitted By: Patty P. Jonesborough (Evelyn B., Limestone)

1 box Butter Pecan cake mix
4 eggs
1 small box coconut instant pudding
1 cup canola oil (use 3/4)
1 cup very warm water
1 cup chopped pecans.

Combine all ingredients except nuts.  Beat well.  Stir in nuts.  Pour into two greased and floured loaf pans.  Bake at 325 degrees for 45 minutes or until tooth pick comes out clean.

Butter Pecan Bread

Submitted By: Joyce P., Gray

1 box butter pecan cake mix
4 eggs
1 small box coconut instant pudding
1 cup canola oil (¾ cup is plenty)
1 c very warm water
1 c chopped nuts (I used pecans)

Combine all ingredients except nuts. Beat well. Stir in nuts. Pour into 2 greased and floured loaf pans. Bake at 325 degrees for 45 minutes or until toothpick comes out clean.

Mae’s Best Banana Bread

Submitted By: Mae B., Fall Branch

1 ¾ c all purpose flour
¼ tsp salt
1 tsp baking soda
1 ½ sticks margarine (softened)
1 ½ c granulated sugar
2 eggs
¼ c buttermilk
1 tsp vanilla extract
½ to 1 c chopped nuts
1 c well mashed overripe bananas

Glaze

1 c confectioner’s sugar
2-3 tbsp lemon juice

Preheat oven to 350 degrees. Grease and flour two 8 ½ x 4 ½ “ loaf pans. Combine flour, salt, and baking soda. Cream together butter and granulated sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add flour mixture and buttermilk alternately. Beat batter 2-3 minutes. Stir in vanilla nuts and bananas. Spoon into loaf pans. Bake about 50 minutes until toothpick inserted in center comes out clean. Cool before adding the glaze. For the glaze, stir confectioner’s sugar and lemon juice together until smooth.
Pour over cooled loaves.

Magic Rolls

Submitted By: Doris Clark, Telford

5 cups self rising flour
​1/2 cup Crisco
1/2 tsp salt
1/2 cup warm water
1 pkg dry yeast
1 tbsp sugar
2 cups buttermilk

Mix ingredients well and place in refrigerator.  Keep tightly closed and use as needed.  Will keep indefinitely.  Bake at 450 degrees.
 

Pineapple Pumpkin Bread

Submitted By: Betty V., Johnson City

3 ½ c all-purpose flour
2 c sugar
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground nutmeg
4 large eggs
1 c vegetable oil
1 (16 oz) can pumpkin
1 (8 oz) can crushed pineapple (drained)
1 c chopped pecans

Preheat oven to 350 degrees. Grease and flour 2 (9x5-inch) loaf pans.
In a large bowl, combine flour and next 7 ingredients. Add eggs and oil; beat well. Stir in pumpkin, pineapple, and pecans.

Pour batter evenly into prepared pans. Bake 35-40 minutes, or until a tester inserted in center comes out clean. Makes 2 loaves

Pumpkin Bread

Submitted By: R M

3 c sugar
1 c salad oil
4 eggs, beaten
1 (16 oz) can Del Monte Pumpkin
3 ½ c flour
2 tsp soda
2 tsp salt
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
½ tsp cloves
2/3 c water

Cream sugar and oil together. Add eggs and pumpkin; mix well. Sift together dry ingredients. Add dry ingredients alternately with water. Pour into two well greased and floured 5” x 9” loan pans. Bake at 350 degrees for 1½ hours or until bread tests done. Let stand 10 minutes. Remove from pan to cool. Suitable for freezing. Makes 2 loaves

Pumpkin Muffins

Submitted By: Jean W., Kingsport

1 spice cake mix
1 (15 oz) can pumpkin

Mix together*. Spray muffin pan or use cupcake liners. Bake at 350 degrees for 17-18 minutes.

*Batter is very thick

Sour Cream Cornbread

Submitted By: Mae Burke

1 1/4 cups self-rising corn meal
1 (15oz.) can of creamed corn
1 cup sour cream
1/4 cup vegetable oil
3 large eggs lightly beaten

Pre-heat oven to 450.  Spray a well-seasoned 10-inch cast iron skillet with non-stick cooking spray.  In a medium bowl, combine cornmeal, creamed corn, sour cream, oil and eggs.  Pour mixture in skillet.  Bake 30 minutes or until lightly browned.