Beaverdam Creek Hot Water Cornbread
Main Ingredients: ground cornmeal,
2 cups Beaverdam Creek Stone-Ground Cornmeal
1 teaspoon salt
2 cups water, boiling
1-2 cups oil (coconut, palm or peanut)
Put enough oil in a large skillet to fill halfway.
In a medium bowl, mix cornmeal and salt.
Stir in enough boiling water to form a dough, similar to the consistency of mashed potatoes.
When the oil in the skillet is hot but not smoking, spoon a dollop of dough into your hand. Pat it gently into a cake and place it in the hot oil.
Fry each cake, turning once, until crisp and golden brown, about 5 minutes.
Drain on paper towels.
~Trish Lingo, Beaverdam Creek Farm, Centerville, TN
Olive, Rosemary Loaf Bread
Main Ingredients: whole milk yogurt, active dry yeast, olives, olive oil, rosemary
, salt, whole-wheat pastry flour, unbleached white all-purpose flour, egg
2 cups of watered down Trader’s Point Creamery whole milk yogurt…meaning we use all the yogurt in the glass jar until there is the part that does not come out plus a little more and then all you have to do is add water and shake and then you have a nice cooking liquid.
1 Tablespoon of active dry yeast
20 ounces of olives (yes twenty – two 10 ounce jars will do), you will pit and separate (push down hard with a knife handle on each olive that is on a chopping block and then the pit will come out real easy) or use pitted, try and find the best quality – choose black olives or a mix that has not been flavored with other ingredients.
1/4 to 1/8 cup of olive oil
2 tablespoons of finely chopped, fresh rosemary
1 teaspoon salt
2 cups of whole-wheat pastry flour
5 to 6 cups of unbleached white all-purpose flour
1 egg beaten
Warm liquid to about 100 to 110 degrees and then add yeast mixture, stir and let sit.
This is when you can measure out all the flours and work on getting olive pits out.
Add olive pieces to the warm liquid then add the olive oil and salt and mix. Pour liquid into a large mixing bowl.
Start adding flours and rosemary.
Work till the dough is stiff and then start kneading and adding more flour if need be. Knead for 6 to 8 minutes.
Have a bowl ready with olive oil rubbed on the insides, then place bread in that bowl making sure all the parts of the bread have been touched with the oil. Cover with a dampened warm towel and let rise till double in bulk, in a warm spot….3 hours plus.
When risen, punch down and now you will make your braids. Divide dough in half, as each will be a loaf.
To make the braided loaf take 1 of the halves and divide into thirds.
Roll each third out into long strands of about 22 inches – then braid.
After they have been tightly braided, you will shape the braid into a spiral with the edges of the braid touching all the other sides when making the spiral. This creates a coiled pile of dough with each braid. (The bread may also be left as a long braid.)
Place the spiral/coil or braid on either cornmeal or parchment lined baking pan or stone.
Rise for another hour and have the oven to 400.
Brush tops with egg and place on lower rack for 45 minutes.
Recipe from: www.arugulasstarfarm.com
Under Arugula’s Star Recipe bank:
Olive Bread Loaf Braids, served with
Arugulas Star Farm, Columbia, TN
Rosemary muffins with goat cheese
¾ cup milk (Hatcher Dairy)
¾ cup golden raisins
1 tablespoon chopped fresh rosemary leaves (my yard)
¼ cup unsalted butter
1 ½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 large egg (Bobby Malugin, Saturday Courthouse Square)
8 tablespoons goat cheese (Bonnie Blue Farm)
Preheat oven to 350 degrees. Grease muffin tins for 12 muffins. Simmer milk, raisins and rosemary in small saucepan for 2 minutes. Remove from heat; add butter and stir until melted. Let cool. Mix flour, sugar, baking powder and salt in a large bowl. Beat egg into the cooled milk mixture. Add to dry ingredients and mix lightly just until dry ingredients are moistened. Spoon ½ of the batter into 12 greased muffin cups. Place 2 teaspoons of the goat cheese in center of batter in each cup. Cover cheese with remaining batter, divided among each of the muffins. Bake about 20 minutes in preheated oven, or until springy in the center. Serve muffin hot or cool.
Roben Mounger, Columbia, TN
3 cups organic all purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
3 teaspoons organic ground cinnamon
3 organic eggs
1 cup organic vegetable oil
2 ¼ cups organic raw sugar
3 teaspoons organic vanilla extract
2 cups grated zucchini (preferably organic and fresh)
1 cup fresh chopped walnuts
1.Grease and flour two 8" x 4" pans.
2.Pre-heat oven to 325 degrees.
3.Sift flour, baking powder and cinnamon in a bowl.
4.Beat eggs, oil vanilla and sugar together in a large bowl.
5.Add sifted ingredients to the beaten mixture and beat well.
6.Stir in zucchini and nuts until well combined.
7.Pour batter into prepared pans.
8.Bake 40 - 60 minutes or until test toothpick in center comes out clean.
9.Cool in the pan or on rack for 20 minutes.
10.Remove bread from pan and cool.
Dennis Nanni, Tullahoma, TN
Zucchini Chocolate Chip Bread
2 cups shredded zucchini
½ cup sunflower oil (I also use canola)
2 tsp vanilla
Mix well in a bowl.
Sift together the following:
2 cups flour
¾ cup brown sugar (not packed)
¾ tsp baking soda
½ tsp cinnamon
¼ tsp baking powder
½ cup chopped nuts
¾ cup semi-sweet chocolate chips
Stir together dry mixture with zucchini mix and put in greased bread pan. Bake at 350 for 50-60 minutes.
Adapted by Lisa Shively, Pleasant Shade, TN