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EASY POPOVERS

Popovers-TSLCThese popovers are easy to make and are wonderful served right out of the oven with butter.  I love to add a little honey, too. Your favorite jams and jellies will go great with these for breakfast or serve with any meal.

2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

3 eggs

1 1/2 cups milk

2 tablespoons butter, melted

Whisk together flour, baking powder and salt.  In a separate bowl whisk together eggs, milk and melted butter just until smooth.  Combine egg mixture with flour mixture and mix with spoon until smooth. DO NOT OVER MIX. Spray a 6 cup popover pan generously with cooking spray.  Fill cups almost to the top.  Bake in preheated 450 degree oven for 15 minutes, reduce oven temperature to 350 and bake 20 to 25 minutes until golden brown. DO NOT OPEN OVEN DURING BAKING. Makes 6 popovers. Enjoy!

Note:  I preheat oven to 460 and reduce to 450 when I put in the popovers as the oven loses heat when you open the door. If you don’t have a popover pan, you can use a regular muffin tin and just fill every other cup. This recipe works better if your milk and eggs are at room temperature. You can prick them with a knife or fork when you take them out of the oven to let the steam escape. This makes for a drier popover. You can also freeze these for up to 3 months and reheat in oven.

Popovers TSLC Popovers - TSLC

If you like this recipe, you might also like my recipe for Easy Mayonnaise Rolls. 

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

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FRESH TOMATO BREAD

Fresh Tomato Bread TSLC

This recipe for Fresh Tomato Bread will go great with any meal.  This bread is good toasted with butter, too.  A great way to use up some of your fresh tomatoes from the garden.

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon oregano

1/4 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons butter, melted

2 eggs

1/2 cup sour cream

1 cup buttermilk

1/4 cup mayonnaise or salad dressing

1/3 cup chopped onion

1 cup peeled and chopped or mashed tomatoes

1/2 cup shredded cheddar cheese

In a large bowl whisk together the flour, baking powder, oregano, black pepper and salt.  Add melted butter, eggs, sour cream, buttermilk, mayonnaise, chopped onion and tomatoes.  Mix well with a spoon.  Fold in cheese.  Spray a 9 x 5 bread pan with cooking spray.  Add your bread mixture.  Bake in preheated 350 degree oven 60 to 65 minutes checking to see if bread is done since ovens vary.  Makes 1 loaf.  Enjoy!

Note:  I have not tried this bread any other way other than the recipe nor have I tried freezing it.  I had an abundance of ripe tomatoes and just came up with the recipe for the first time this week. If your tomatoes are really juicy, you might try draining some of the juice before adding to the recipe.

Tip:  To easily remove the peeling from tomatoes submerge in boiling water for 15 seconds and remove with a slotted spoon. Skins will slip right off.

Fresh Tomato Bread - TSLC

 

If you like this recipe, you might also like my recipe for Tomato Pie.

 

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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ZUCCHINI BREAD

 

Zucchini Bread - TSLC

This quick bread made with zucchini is so good it will not last long. The recipe makes two loaves and it freezes well.  It will keep in the refrigerator for a week, too. This bread always gets great reviews. I just made it today because I have tons of zucchini and it is already half gone.  I am tweaking and updating some photos on the site and reposting this bread since it is that time of the year for zucchini!  You can leave out the nuts or you can add chocolate chips to this recipe, too.  I always make one with chocolate chips and one loaf without.  Just stir in 3/4 cup chocolate chips to the batter in one of your loaf pans. Either way is delicious!

2 cups sugar
3 eggs
1 cup oil
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 cups zucchini, unpeeled,  shredded and drained.  (Pack as much shredded zucchini into the cup as you can. If your shredded zucchini is very wet you can drain in a colander, too)
1 cup walnuts or pecans (Optional)
 
In a large bowl mix sugar, eggs, and oil with mixer.  Add remaining ingredients except nuts and continue mixing. Fold in nuts. Pour into two greased or sprayed 9 x 5 inch loaf pans.  Cook in preheated 350 degree oven for 50 to 55 minutes. ENJOY!
Zucchini Bread  TSLC
You can find other Zucchini Recipes here. 
 

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 
 
 
 
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WEEKLY POT LUCK – BREAD RECIPES

My Project 151-001

Welcome to our weekly pot luck post.  This week we are featuring some great bread recipes from our friends around the internet.  I have to admit one of my weaknesses in life is bread.  I love all breads!  Some of these recipes look so easy and so good. I can’t wait to make some of these for my family.  We usually post five recipes but these all looked so good we posted all eight of them this week.  

 We hope you will check out these recipes and sites.  You will be able to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. Click on the name of the recipe to check it out and Enjoy!  Be sure and check out the site as well as the recipes posted here.

Peach Bread from a farmgirl’s dabbles

Strawberries & Cream Bread from Mrs. Happy Homemaker

Brown Bread and Butter from A Word From Aunt B

Green Tomato Bread from Isabelle at home

Zucchini Blueberry Bread from Shugary Sweets

Easy Cinnamon Roll Quick Bread from Butter With A Side of Bread

Savory Sausage Cheese Breakfast Bread from Family Fresh Meals

Rhubarb Bread with Streusel Topping from Something Sweet

TIPS ON QUICK BREADS:

You can freeze quick breads for up to 3 months for best flavor or keep in refrigerator up to a week.  Some quick breads will crack on top while cooking. This is normal. Don’t over stir when mixing quick breads or they will be tough. Always spray or grease the baking pan. 

WEEKLY QUOTE:

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ~James Beard

Check out some fun facts about bread here. 

WEEKLY SOUTHERN “THANG”:

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We love having you all here from everywhere North, South and around the world. Not all my recipes are Southern but we like diversity, too.  Let’s just face it, we like to eat and we like to eat all kinds of food!  Thank you for your continued support of this site. We love all our fans and we hope you are having a great week. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

Check out previous pot luck recipes and posts here.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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