3 1/4 cups flour
1/3 cup sugar
1/3 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cups cold butter
1 cup buttermilk
1 teaspoon vanilla
3/4 cup chocolate chips
course sugar for garnish
melted butter for brushing
In large bowl combine flour, sugar, salt, baking soda, cinnamon and cocoa powder. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in chocolate chips. Turn onto a lightly floured surface and knead gently.
Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges.
Bake at 425 for 13-15 minutes.
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons butter
1 tablespoon vanilla extract
pinch of salt
Combine sugar and salt in a small saucepan. Stir in 1 cup boiling water. Let simmer, stirring constantly for 5 minutes. Stir in butter, vanilla extract and salt and mix well. Serve over warm scones.
1 cup buttermilk
1/4 cup vegetable oil
lime zest from 4 limes
4 tablespoons lime juice, divided
1 3/4 cup all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup confectioners sugar
Heat oven to 350F. Grease and flour the bottom and sides of an 8×4 or 9×5 inch loaf pan.
In a medium bowl, whisk together the egg, buttermilk, oil, lime zest, and 2 tablespoons of the lime juice until well blended. Add in the flour, sugar, baking powder, and salt and stir until just moistened (some lumps will remain).
Pour the batter into the pan and bake for 50 to 60 minutes until golden brown and a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then remove the bread to a cooling rack and cool completely, about 1 hour.
In a small bowl, mix together the confectioners sugar and 2 tablespoons of lime juice, adding additional lime juice if necessary to reach the desired consistency. Drizzle the glaze over the bread and allow it to solidify, about 30 minutes, before slicing and serving.
1 cup butter, softened
2 cups sugar
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
2/3 cups sugar
2 teaspoons cinnamon
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda.
Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).
Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.
Add remaining batter to pans; sprinkle with last of cinnamon topping.
Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.
1 1/4 cups all purpose flour
1 cup yellow cornmeal
1/4 cup sugar or honey
1 Tbsp baking powder
1 tsp kosher salt
1/2 stick unsalted butter, melted and slightly cooled
1 cup buttermilk
Preheat the oven to 400 degrees. Add a tablespoon of unsalted butter to a cast iron skillet and heat it in the oven for about 5 minutes, until the butter is melted.
Whisk all of the dry ingredients in a medium bowl. Add in the cooled, melted butter, then the eggs and buttermilk. Whisk until smooth.
Remove the skillet from the oven and carefully pour the batter in. Bake for 30 minutes or so, or until the cornbread is cooked through and golden brown.