Williamsburg Bread Recipes

OLDE TAVERN SPOON BREAD

Steps:

• Measure the milk into a saucepan and bring to a boil. Add the cornmeal; cook and stir for several minutes, until cornmeal has absorbed all of the milk. Remove from the heat and allow to cool for about 1 hour. The mixture will be very stiff.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2 quart casserole dish.
• Place the cornmeal mixture into a large bowl. Stir in the eggs, salt, baking powder and butter. Pour into the prepared casserole dish.
• Bake for 35 minutes in the preheated oven, or until the edges become lightly toasted. Serve hot directly from the dish by the spoonful.

WILLIAMSBURG ORANGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, two 9-inch round cake pans, or three 8-inch round cake pans.
• In a large bowl, combine cake flour, sugar, baking soda and salt. Mix in butter, shortening, buttermilk, eggs, raisins, nuts, orange zest and vanilla. Beat with an electric mixer for 3 minutes on high speed. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted in center of cake comes out clean. Bake 9x13 inch pan 45 to 50 minutes, or layers 30 to 35 minutes. Allow to cool, and frost with Williamsburg Butter Frosting.

WILLIAMSBURG BREAD RECIPE - (5/5)

Steps:

• Press one package of Crescent Roll dough in greased 9X13 pan. Beat next four ingredients until smooth and spread on dough. Press or roll second package of Crescent Rolls. I usually press them on foil or waxed paper before putting them on top of the cream cheese mixture. Brush dough with egg white. Sprinkle with topping. Bake at 350 for 30-35 minutes.

WILLIAMSBURG BREAD

Steps:

• Arrange one tube of crescent rolls in the bottom of a 13"x9" baking pan sprayed with non-stick vegetable spray; set aside. Mix together cream cheese, one cup sugar, egg yolk and vanilla; spread over rolls. Arrange remaining tube of rolls on top. Combine cinnamon and remaining sugar; sprinkle over rolls. Bake at 350 degrees for 30 minutes.

CHRISTIANA CAMPBELL'S TAVERN SPOON BREAD

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of an electric mixer, combine the cornmeal, salt, and sugar.
• With the mixer on medium low speed, add the boiling water and butter into the bowl and mix for about 5 minutes.
• Add milk and beaten eggs and allow to mix for another 5 minutes; stop mixer and allow mixture to cool for about 5 minutes.
• Turn the mixer on low and add the baking powder and mix until well incorporated.
• Pour mixture into a buttered skillet or 2-quart casserole and bake for 30 to 45 minute an the center has set.
• Serve immediately.

SPOON BREAD

Steps:

• Pour the milk into the upper part of a double boiler and cook over hot water until the milk almost reaches a boil. Add the cornmeal slowly, stirring constantly. Continue cooking and stirring until the mixture is thick and smooth. This should take only about 1 minute. Do not let the mixture get too thick. Add the salt and butter and remove from the heat to cool slightly.
• Beat the egg yolks until light and yellow and add to the cornmeal. Beat the egg whites until stiff but not dry and carefully fold into the cornmeal.
• Pour into a well-buttered casserole and bake in a 375°F. oven 35-40 minutes, or until well puffed and browned on top. Serve from the casserole and pass butter, salt and pepper.