Read Online Home Cooking With Trisha Yearwood: Stories and Recipes to Share With Family and Friends by Trisha Yearwood - Free Book Online

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cranberry bread
    I love sweet-tasting breads. They’re a nice alternative to dessert. They’re also a great addition to a salad or a substitution for morning toast. I love this bread for a late-afternoon snack, toasted, topped with a dab of butter, and served with a fresh cup of coffee.
    MAKES 1 LOAF
    2 cups all-purpose flour
    1½ teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    1 cup sugar
    2 teaspoons grated orange zest
    ½ cup fresh orange juice
    ¼ cup warm water
    1 large egg
    2 tablespoons butter, melted
    1 cup walnuts, finely chopped
    1 cup fresh cranberries, chopped
    Preheat the oven to 350°F. Spray a 9 × 5-inch loaf pan with cooking spray.
    Sift together the flour, baking powder, baking soda, salt, and sugar. In a large mixing bowl, combine the orange zest, orange juice, water, egg, and butter. Add the flour mixture to the egg mixture and mix until the ingredients are just blended. With a spatula, fold in the walnuts and cranberries. Pour the batter into the prepared pan. Bake for 1 hour. Cool in the pan for 10 minutes, then turn out onto a cooling rack.
    My friend Melissa adds 8 ounces of white chocolate chips to this recipe. Yum!

pat’s pumpkin bread
    Pat McCormack makes this pumpkin bread every Christmas. That’s how I got my first taste of this awesome treat. She makes mini loaves in cute porcelain pans, wraps them in red and green cellophane, and gives them as gifts. The only problem is that she lives in California. Her daughter, Mandy, a good friend of mine, decided that we shouldn’t wait to get these in the mail from her mom, so she made a batch this past Halloween for us to enjoy. By the way, Miss Pat, this doesn’t get you out of making me some for Christmas.
    MAKES 3 LOAVES
    1 cup vegetable oil
    3 cups sugar
    4 large eggs
    1 15-ounce can pumpkin
    3½ cups all-purpose flour
    ½ teaspoon baking powder
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1 teaspoon ground allspice
    1 teaspoon salt
    1 teaspoon ground cloves
    ⅔ cup water
    ½ cup walnuts, finely chopped
    Preheat the oven to 350°F. Spray three 9 × 5-inch loaf pans with cooking spray.
    In an electric mixer, beat the oil, sugar, eggs, and pumpkin until smooth. Sift together the flour, baking powder, baking soda, cinnamon, allspice, salt, and cloves. Add the flour mixture and the water to the egg mixture, alternating flour and water and beginning and ending with the flour mixture. Fold in the walnuts. Pour into the loaf pans and bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of each loaf comes out clean.

zucchini bread
    If you’ve ever planted a vegetable garden in the South, then you know that a few zucchini plants go a long way. Now, we love zucchini, but once you’ve eaten it steamed, fried, and sautéed, and you’re still giving it away, it’s nice to have a sweet alternative! This quickbread recipe combines the humble zucchini with cinnamon, coconut, and even maraschino cherries. There’s more than one way to eat your veggies.
    MAKES 2 LOAVES
    3 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon ground cinnamon
    3 large eggs, beaten
    1 cup vegetable oil
    2 cups sugar
    3 cups grated zucchini
    ½ cup frozen grated coconut, thawed
    ½ cup walnuts, chopped
    ¼ cup maraschino cherries
    Preheat the oven to 325°F. Grease two 5 × 9-inch loaf pans with cooking spray.
    In a mixing bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon. Mix the beaten eggs, oil, and sugar and add to the flour mixture. Stir in the grated zucchini, coconut, nuts, and cherries. Pour the batter into the loaf pans and bake for 1 hour; a toothpick inserted into the center of the loaf should come out clean. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

broccoli cornbread
    At some southern restaurants, you’ll always be given a choice of biscuits or cornbread.