Category Archives: Breads & Spreads

CaJohns Garlic Bread

Slice a Baguette of French bread in half lengthwise and  spread liberally with Fire Dust’d Garlic Spread. Place under broiler until crusty. Remove and slice into serving size.

 

Fire Dust’d Garlic Spread – Mix well & chill.

2 cups Soft Margarine

1 Tablespoon Fire Dust

1 Tablespoon Garlic Powder

 

Smoky Pan Bread

2 cups  all purpose flour

1 Tbsp.  Sugar

2 tsp.  Baking powder

2 Tbsp.  Hot Spots Ember hot sauce

1/2 tsp. Fire Salt

1/cup  cold bacon fat or lard

3/4 to 1 cup  milk

Melted bacon fat or lard

 

Combine the flour, sugar, baking powder and Fire Salt in a mixing bowl, turn in cold fat. Stir in hot sauce & enough milk  to make a firm dough, Knead until smooth. Divide in half, cover 1 piece. Shape into a round cake, about 1/4” thick. Press fingers through center to form a 2” hole. The cake should be about 8” across. Heat a 10 inch iron skillet, coat with melted bacon fat. Cook slowly until dough is very firm. Turn & cook second side. Repeat with remaining dough.

 

Smoky Salsa Cheese Biscuits

2 1/4 cups  all purpose flour

1 cup  yellow cornmeal

3 Tbsp.  sugar

2 tsp.  baking powder

1/4 tsp. Fire Salt

8 Tbsp  cold butter

1 cup shredded Mexican style cheese

1 cup  CaJohns Picante Sauce Chipotle, drained

 

Pre-heat oven to 425º. Combine flour, cornmeal, sugar, baking powder and Fire Salt in a mixing bowl. Turn butter into mixture until it is crumbly. Add cheese Picante Sauce and cream and stir until flour is moistened and dough forms a ball.

 

Turn out onto a lightly floured surface and knead gently until dough is smooth. Pat out to a 3/4” thickness and cut with a biscuit  cutter. Place on an ungreased baking sheet and bake for 15-20 minutes or until lightly browned.

 

Bailey’s Jalapeño Corn Muffins

1 cup  yellow cornmeal

1 cup  stone ground  cornmeal

1 9 oz.  package yellow cake mix

2 tsp.  baking powder

1 tsp.  CaJohns Fire Salt

3 Tbsp.  Irish Scream Hot Sauce

1 cup  milk

1/4 cup  vegetable oil

2  eggs, beaten

2 Tbsp.  light brown sugar

2 Tbsp.  honey

1 Tbsp.  mayonnaise

In a medium sized mixing bowl, combine cornmeal, cake mix, baking powder & Fire Salt. In a second bowl, combine milk, oil, Bailey’s Irish Scream, eggs brown sugar & honey, mix well. Add the cornmeal mixture and mix gently. Mix until there are no lumps, but don’t overmix. Add the mayonnaise and cover and refrigerate for at least 30 minutes. Spoon the cold batter into muffin tins or a cast-iron skillet. Bake in an oven pre-heated to 400 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown.