Best Cornbread Ever

You'll bookmark this one...

1 Cup cornmeal
3 Cups all-purpose flour
1 1/3 Cup sugar
2 Tablespoons baking powder
1 Teaspoon salt

2/3 Cup vegetable oil
1/3 Cup melted butter
2 Tablespoons honey (tip: put a smear of vegetable oil in the tablespoon first so the honey all comes out)
4 eggs beaten
2 1/2 Cups whole milk

Preheat oven to 350 degrees and grease a 9x13 baking dish.

Use your largest mixing bowl and mix the dry (top half) of the ingredients.  Then pour in the wet (bottom half) of the ingredients.  Pour it all in your baking dish and bake 45 minutes at 350 degrees.  It should be golden brown on top and just starting to crack a bit.

All I can say is you're welcome.

We found the original recipe here.

Basic Egg Pasta Dough - KitchenAid Mixer style

This recipe is from The Complete KitchenAid Stand Mixer Cookbook and makes about a pound of pasta.

You will need a KitchenAid Mixer for the following instructions:

3 eggs
2 Tablespoons Water
1 Tablespoon EVOO
2 1/4 Cups all purpose flour

Attach flat beater to stand mixer; beat eggs, water and oil in mixer bowl at low speed to combine.  In three separate additions, add flour to make dough that clumps together.  Stop mixer and press a few tablespoons of dough into small ball; dough should feel tacky, moist and pliable.  If too wet, beat in flour, 1 tablespoon at a time.  If too dry, beat in water, 1 tablespoon at a time.  Gather dough into a ball.

Replace beater with dough hook.  Knead on low 5 minutes or until dough is smooth and elastic.  Shape dough into ball and wrap in plastic wrap; let rest at room temperature 20 minutes or refrigerate until ready to use.

Cut dough into quarters.  Flatten one piece of dough; dust with flour.  Re-wrap remaining pieces to prevent drying out while you flatten the dough.

Using your pasta roller flatten out the dough to desired thickness and then roll through desired dough cutter to create your noodles!

If you don't have a pasta roller you can roll the dough our very thinly and cut desired strips.

Michelle's Homemade Dumplings

These are great to add to soup or have as a side dish.

My wedding gift from one of my very best friends was a beautiful cookbook that she created by asking all of the women in my life to contribute recipes to it.  It is filled with so very much love, photos, and yummy recipes.  Jack and I decided that we are now on a mission to make every single recipe in that book.  This is one of those recipes. 

1 1/3 C flour
1/2 C milk
1 egg
1 tsp baking powder
1 tsp salt
Your choice of bouillon or stock

Boil water in large saucepan with your choice of flavor (you can use chicken bouillon, beef bouillon or, veggie stock.)
Mix together dry ingredients in medium bowl.  Then add milk and egg.  When mixing together, slowly add a little more flour until the dough isn't sticking to the bowl.  Break apart pieces from your big ball of dumpling dough and drop them into your boiling bouillon water.  It's best to roll each piece into a ball so you have nice bite size dumplings.  Michelle's grandmother liked them big.  I found that they about double in size once they are boiled in the water. 

Boil uncovered for 10 minutes and covered for 5 minutes.