Category Archives: bread

Colonnade Corn Bread Muffins


HOT NOW is the best way to eat doughnuts (Krispy Kremeand Southern cornbread.  The Colonnade restaurant in Atlanta is legendary for making the most tender and moist corn muffins around.  Buttermilk and white corn meal marry and produce great texture and taste.  Hot from the oven and slathered with butter, these corn bread muffins are a little  piece of heaven on a plate.

Anyone have the recipe for their mouth-watering yeast rolls??

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Chocolate, It’s What’s For Breakfast

Gooey, melted chocolate chips are truly one of life’s little pleasures.  You’ve had them in cookies, but have you tried them in muffins?  They’re great for breakfast, brunch, or a snack any time of day.

Mix the dry ingredients the night before and they go together quickly in the morning.  You may or may not need coffee.

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Highlands Bar and Grill Pimento Cheese

This is the Pimento Cheese I crave and the one I make over and over again. What makes it so good?  Using fresh roasted red peppers  instead of  chopped red peppers from a jar. It makes a huge difference in the taste and bumps it up to a whole new level.

The recipe calls for homemade mayonnaise but since that’s never worked for me,  I use Hellman’s and  love the results.  Serve this as an appetizer with crackers or make the best sandwich ever using the fluffiest white bread you can find.  It’s to die for.

This recipe is from Frank Stitt, a famous Southern Chef who features this in his restaurant Highlands Bar and Grill in Birmingham, AL. and his cookbook, Southern Table.

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How to Make Banana Bread

Making banana bread is easy.  Waiting on it to come out of the oven is hard. Crusty on the outside and moist and flavorful inside, this recipe is sure to become one of your favorites. It also tastes great if you add fresh blueberries, chocolate chips or chopped nuts.

Start with some ripe bananas.  I like to use them before they get too dark and mushy.

These are the basic ingredients and it’s so easy to make.

The mixed batter ready to be popped into the oven.

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How To Make Mrs. Reynolds Rolls

Lighter than air, screamin’ for butter, and melt in your mouth good; these are Mrs. Reynolds homemade potato yeast rolls.  My mom’s famous for these in our family and she always made them for birthdays and holidays. With Thanksgiving and Christmas right around the corner, I wanted to share this recipe so you could start a tradition of homemade rolls with your family.

I won’t tell you how many times I tried making these before I got them just right. I’ll show you how to make them so that your rolls come out right the first time and every time after that.

This is the dough after it’s risen overnight in the fridge.

Use a rolling-pin to roll the dough to a thickness of about 1/2 inch.  I work with half the dough at a time to make it more manageable.  Each half yields enough rolls to fill one 9×13 inch pan with a couple left over.

Use a biscuit cutter or a glass to cut the rolls, dip in butter, and place them in a pan to rise.

This is what the rolls look like after they’ve risen for about 2 hours.

These are the rolls piping hot just out of the oven.  Pass the butter please!

These taste great the next day split, buttered and broiled as toast for breakfast.  They also make great bread for sandwiches. (like leftover turkey)

If you have any extras, freeze them the day they’re made.

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Pacci Restaurant’s Bruschetta

Chef Keira Moritz,  of Pacci Restaurant in Atlanta, recently made this delicious Eggplant and Heirloom Tomato Bruschetta from the menu of her Atlanta restaurant.   She made it for a crowd at the Peachtree Road Farmers Market. In case you haven’t been, it’s every Saturday at 10:00 and they feature an Atlanta chef making something wonderful that’s seasonal and uses locally grown ingredients from the market.  Check out  their website to find all the great recipes.

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Don’t Eat White Bread

Except you should try this at least once.  Why is it some of the tastiest foods are white and are banned by the food police?   I believe in everything in moderation and this is so easy you don’t even make the dough, you buy it.  It looks impressive and tastes delicious hot out of the oven slathered with butter.  

This is the dough rising in a bundt pan. TIP: You can make it up the night before and bake it the next day.

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