This recipe from Lisa Lavery can be baked as a loaf or in a muffin tin. Your call.
Jalapeño-Corn-Beer Quick Bread
bread
Zucchini-Cheese Pancakes
Adapted from a recipe developed by King Arthur Flour. These pancakes are good hot, warm or cold. Any extras travel perfectly. You can even eat them in the car. Ask me how I know.
Kaye’s Okra Fry Bread
Never thought I’d be sharing a recipe from Paula Deen, but this one is really good and will convert even those “I don’t eat okra” types. The recipe gives directions for cooking these little cakes in a skillet, but if you have a griddle, that’ll be even faster.
Apple and Cheddar Muffins
The cool nights we’ve been having recently and the beautiful apples in today’s box have inspired me to do some baking. So here’s a recipe for apple muffins that are more savory than sweet. Wish I could remember where I found this recipe originally ….. It called for Irish cheddar ….. maybe it was some research I did for a St. Patrick’s Day story?
Four Seasons Lemon-Zucchini Loaf
Once zucchini season gets into full gear, one of the most requested recipes is zucchini bread. Chef Robert Robert Gerstenecker demonstrated this particularly delicious version at the Morningside Farmers Market this year.
Pecan and Sweet Potato Bread
Frankly, I like this better than the more ubiquitous pumpkin bread. You?
Grilled Naan Filled with Herbs and Cheese
Now to that big bunch of cilantro. I admit, I had some cilantro left over from last week. So, I combined the leaves from both bunches, and made this delicious grilled bread. I actually cooked my bread on a griddle indoors since I wasn’t in the mood to go outside and fight off the mosquitoes last night. Turned out perfectly.
No tricky yeast, the dough goes together quickly and rolls out perfectly. The recipe is from Fine Cooking. Substitute basil for the cilantro if you wish, or combine basil and cilantro. It’s all good.
Apple-Stuffed Biscuit Buns
And this recipe is from “The Apple Lover’s Cookbook” by Amy Traverso. It makes 9 cinnamon buns and not a hint of yeast to be found.
Tomato, Goat Cheese and Basil Cornbread
And finally, how about baking up some of those tomatoes? This recipe comes from the “Green Market Baking Book” by Laura Martin. Once you’ve enjoyed it fresh from the oven, you could vary the experience by toasting slices until golden brown.
Ma Ethel’s Mixed Bread
I thought this week I’d share a batch of recipes I’ve been collecting from Atlanta chefs and various chef demos at farmers markets this year. Just extending the “eating local” theme.
Our first “chef” is Annie Peterle. Annie does a wonderful thing – she bakes every week and brings her treats to the Riverview pickup spot on a Grant Park porch. Pick up your box and sample one of Annie’s home baked surprises. This recipe uses the grits you got in last week’s box.
One of the great things about grits is that they’re good freshly cooked, but any leftovers can be used in many different ways. Of course you can just reheat them, but you can add eggs and bake them. Voila – spoonbread! Or take your leftover grits and try them in this recipe. This is the recipe as it appears in “101 Things To Do With Grits” by Harris Cottingham. Annie said it makes a pretty wet batter so she’s been known to add more flour to make the dough kneadable.