Peach Muffins

• 3 cups self rising flour
• 1 tablespoon ground cinnamon
• 1 1/4 cups vegetable oil
• 3 eggs, lightly beaten
• 2 cups sugar
• 2 cups peeled, pitted, and chopped peaches
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• Preheat oven to 400 degrees.  Spray 16 muffin cups with non-stick cooking spray or line them with cupcake liners.  In a large bowl, mix the flour and cinnamon. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.  Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.  Enjoy!

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Peanut Butter Bread

It's Spring, and time for picnics in the park!  Tired of the same old peanut butter and jelly sandwich?  Why not bake this delicious peanut butter bread and pack your favorite jam to spread on when it's time to eat!  This bread takes around an hour to bake, so plan ahead.  You can prepare your picnic basket while it bakes so you'll be ready to leave as soon as it comes out of the oven.  Simply wrap it in tin foil to keep it warm until you reach your destination.  I hope you and your family will enjoy this rich warm bread on your next lunch outing. 

2 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1 tsp. salt
1 egg
1 c. milk
3/4 c. peanut butter
(reduced fat or generic brands are NOT reccommended for this recipe)
Your choice of jelly or jam

In a mixing bowl, combine the flour, sugar, baking powder, and salt.  Add egg, milk, and peanut butter; stir just until combined.  Pour into a greased 8x4x2 inch loaf pan.  Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean.  Cool for 10 minutes on a wire rack before removing from pan.  Slice and serve with your favorite jam! 

Hoecakes

I adore this cake with fresh cane syrup hot off the cast iron skillet!  An older gentleman in our church use to make this especially for me while they were preparing the meat for our annual Upward Basketball Banquets.  His wife passed this along after his death.  I think of him each time I make these delicious cakes.

1 cup self rising flour                                        
1 cup self rising corn meal
1 Tablespoon sugar
2 eggs
3/4 cup buttermilk
1/4 cup vegetable oil or bacon grease
1/3 plus 1 Tablespoon water
Frying oil




Mix all ingredients well except for frying oil.  Heat oil in a skillet over medium heat.  Drop mixture by tablespoonfuls into hot skillet.  Use approximately 2 tablespoons of batter per hoecake.  Brown until crisp; turn and brown on other side.  Drain on paper towels.  Leftover batter will keep in refrigerator for up to two days. 

Biscuits

I have tried several different biscuits, but this one tops them all!  Quick, easy, and sweet, this is a favorite Paula Deen recipe.  Enjoy! 

2 c. self rising flour
1 T. sugar
1 1/2 c. whipping cream

Preheat oven to 475 degrees F.
In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with non-stick cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown. 

Pumpkin Bread

1 1/2 c. canned pumpkin
1/2 c. oil
1/3 c. water
2 eggs
1 1/4 c. sugar
1 3/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 c. raisins (optional)
1/2 c. chopped pecans (optional)

Preheat oven to 350 degrees.  Stir pumpkin, oil, water, and eggs together.  In another bowl, mix sugar, flour, baking soda, cinnamon, nutmeg, and salt.  Combine the two mixtures.  Stir in raisins and pecans, if desired.  Pour into 2 loaf pans or an 8x8 baking dish.  Bake for ~45 minutes. 

*Best if served warm!  I like to serve this with honey butter.