Ingredients

• 2 c all purpose flour
• 1/2 tsp baking soda
• 2 tsps baking powder
• 1 tsp salt
• 1-1/2 tsps cinnamon
• 1 c sugar
• 1 c buttermilk or sour milk
• 2 eggs
• 1/4 c cooking oil
• 2 tsps vanilla
• Topping:
• 2 tbsps sugar
• 1 tsp cinnamon
• 2 tsps butter

Directions

Measure all ingredients in order into large bowl. Beat 3 min. Heat oven to 350F. Pour into greased loaf pan. Smooth top. Sprinkle with topping (below).

Topping:
Combine all ingredients, mixing until crumbly. Sprinkle over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect. Bake for about 50 min. Remove from pan to cool.

Ingredients

• 2 1/2 cups warm water 105 F to 110 F
• 1 T. active dry yeast
• 1 1/2 cups thick oat flakes/rolled oat
• 1 cup King Arthur White Whole Wheat or Stone Ground Whole Wheat Flour
• 2 tsp. salt
• 4 1/2 cups King Arthur Unbleached
• All Purpose Flour
• 2 T. Cinnamon

Directions

In a large bowl, dissolve the sweetener in the warm water, add the yeast and stir, and set aside until the mixture foams, about 5 to 10 minutes. Stir in the oats, mix well, and then add the whole wheat flour and beat well again. Mix in the salt and then one cup of all purpose flour; continue to add the all purpose flour in 1/2 cup increments until the dough begins to pull away from the side of ten bowl and forms a cohesive mass. Turn the dough out onto a lightly floured surface and knead 8-10 minutes by hand, or 5 minutes on medium speed in an electric mixer, until the dough is smooth (as smooth as it can be with the oats in there!) and elastic. Add only enough flour to prevent sticking to you or your work surface.

Place the dough in a lightly oiled bowl and turn to coat all sides with the oil. Cover the bowl with plastic wrap or a damp towel and let rise until doubled in size, about 1 1/2 hours. Punch the dough down and knead briefly on a lightly floured counter to remove any air bubbles. Cut the dough into two pieces and roll each piece into a 12 x 8 rectangle (about 1/4″ thick). Sprinkle each piece with 1 tablespoon of cinnamon (leave a 1/2″ border around the edges) and roll up firmly, starting with the short side. Cover the pans with plastic or a damp towel and let rise for 45 minutes to 1 hour, until the dough is 1″ above the top of the pans.

Meanwhile, preheat the oven to 375F. Bake the loaves for about 35 minutes, until the bottom of the loaves sound hollow 2 when tapped (the top of the loaves will not be golden brown, but light brown instead). Turn the loaves out on a rack and cool completely. Eat or freeze this bread within a few days as it contains very little fat

Ingredients

• 1 pound ground sausage
• 2 cups chopped celery
• 2 large onions, chopped
• 5 cups crumbled cornbread
• 5 cups seasoned bread crumbs
• 2 3/4 cups chicken broth
• 1 1/2 teaspoons poultry seasoning
• 1 teaspoon ground sage

Directions

Makes 12 servings

Place sausage, celery and onions in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9×12-inch baking dish.

Bake, covered, for 45 minutes or until well set and cooked through.

Ingredients

• 1 cup boiling water
• 3/4 cup corn meal
• 1 tablespoon dark molasses
• 1 cup sour milk or buttermilk
• 2 eggs
• 1-1/2 cups flour
• 1-1/2 teaspoons salt
• 3 teaspoons baking powder
• 1/4 teaspoon soda
• 3 teaspoons melted shortening or oil

Directions

* Pour boiling water over cornmeal, stir until thick. Add molasses and milk.

* Beat in eggs. Add flour, salt, baking powder and soda. Stir in shortening.

* Bake on hot ungreased griddle.

Yield 10 cakes.

Ingredients

• 1 1/2 cups corn meal
• 1/4 cup flour
• 1 tsp soda
• 1 tsp salt
• 2 cups buttermilk
• 1 egg
• 1 cup finely cut cracklings or crumbled crisp bacon

Directions

Sift together dry ingredients. Add buttermilk and egg, stirring until well mixed. Season cracklings with additional salt to taste and fold in last.

Pour batter into very hot, well greased iron skillet or muffin pan (12 muffins). Bake 450(F) oven for about 25 minutes.