You Are Here: Interstitial Cystitis Network> The IC Chef - Breads & Stuffing

Breads & Stuffing
Skillet Stuffing


  • 1/2 cup crumbled day-old cornbread
  • 1/2 cup cooked rice
  • 1 hard boiled egg,chopped (I only use the egg white)
  • 1/2 cup chicken broth
  • 1/4 cup chopped celery
  • 2 T. chopped onion
  • 2 T. butter
  • 1 t. dried parsley
  • 1/4 t. poultry seasoning
  • Salt & pepper to taste

In a bowl, combine the first four ingredients; set aside. In a skillet, saute celery and onion in butter until tender. Add the cornbread mixture and seasonings; mix well. Cook over medium heat until lightly browned.

Yield: 2 servings

Note: I usually make up a pan of cornbread, crumble it up, and keep it in a plastic storage bag in the fridge so I can whip this up quickly.

Special Thanks to Dellalynn

Return to top

Squash Dressing


  • 2 cups cornbread crumbled
  • 2 cups squash cooked and mashed
  • 1 small shallot diced (use the amount your system can tolerate)
  • 1/2 tsp. celery seed (use the amount your system can tolerate)
  • 1/4 tsp. sage
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 stick of butter (melted)
  • 3 eggs slightly beaten.

Mix all together in a GREASED pan and bake at 350 degrees for 30 to 40 minutes. (if the mixture seems a little dry prior to baking, I add a little bit of chicken broth.

(Special thanks to Sue O)

Return to top

Irish Soda Bread


  • 2-1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 Tbs. sugar
  • 1-1/2 tsp. baking soda
  • 1 tsp. salt
  • 4 Tbs. butter (room temperature)
  • 1 egg
  • 1-1/4 cups buttermilk (room temperature)
Mix together all the dry ingredients in a large bowl. Using your finger tips, work the butter into the flour mixture until the mixture resembles bread crumbs. Beat the egg and buttermilk in a separate bowl, and gradually add to the flour mixture. Mix with a spoon at first, and then by hand or mixer when the dough becomes stiff. On a lightly floured work surface, work the dough to thoroughly blend all the ingredients. Do not knead. Sprinkle with flour if the dough should stick. Shape into a round ball and pat the top down slightly, and place on a greased or non-stick baking sheet. Cut a 1/2 in (1 cm) deep cross in the top using a sharp knife or razor blade. Bake in 400F (200C) oven for about 45 minutes, or until it has browned and the cuts have expanded. Remove from oven and cool on a wire rack before slicing.

Return to top

Focaccia Bread


  • 1/4 cup olive oil
  • 1 onion chopped
  • 1/2 tsp granulated sugar
  • 1 1/2 cups warm water
  • 1 1/2 tsp active dry yeast
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 3 cups all-purpose flour
  • 1 Tbsp chopped fresh rosemary
  • Cornmeal
  • Coarse salt
In skillet, heat 1/4 cup olive oil over low heat; cook onion, stirring occasionally, for about 30 minutes or until golden. Let cool. Meanwhile, in large bowl, dissolve sugar in warm water. sprinkle with yeast and let stand for 10 minutes or until frothy. Stir in 2 tbsp olive oil and salt. Add 2 cups of the flour and beat with electric mixer for 2 minutes or until smooth and elastic. Gradually stir in remaining flour, onions and rosemary.

Turn out onto lightly floured surface and knead lightly until smooth and elastic, adding flour as needed for 8 to 10 minutes. Place in greased bowl, turning to grease all over. Cover and let rise for 35 to 45 minutes. Punch down. Divide in half; pat each half into flat round. Let rest for 5 minutes; stretch into 10-inch rounds. Place on greased baking sheets sprinkled with cornmeal. Cover and let rise for 35 to 45 minutes. Brush tops with olive oil; sprinkle with coarse salt and rosemary. Bake in 375 F (190 C) oven for 25 to 30 minutes or until bottom is browned and crisp. Let stand for 10 minutes. Cut into wedges to serve. Makes 2 rounds.

Return to top

Scottish Shortbread


  • 2 cups unsalted butter, at room temperature
  • 1+3/4 cups powdered sugar (aka confectioner's or icing sugar)
  • 4+1/3 cups flour
  • 2 Tbs granulated sugar (or to taste)
Cream the powdered sugar and the butter, and mix in the flour a little at a time until thoroughly blended. Spread in about 1/2 inch (1 cm) thickness on a cookie sheet, and prick all over with the tines of a fork. Bake at 300F (150C) for about 30 minutes, until light golden brown. Sprinkle with granulated sugar immediately after removing from oven and allow to cool for 10 minutes before cutting into bars or squares. Allow to cool completely before removing from pan. Makes about 30 to 40 squares.

Return to top

Quick Pumpkin Bread


  • 1+3/4 cups all-purpose flour
  • 1/4 tsp. double-acting baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 1+1/2 cups sugar
  • 1/3 cup shortening or butter
  • 2 eggs
  • 1 cup cooked or canned pumpkin
  • 1/3 cup milk
  • 1/2 tsp. vanilla extract
  • 1/2 cup chopped nut of your choice
Sift the flour, baking powder, soda, salt, and spices together. In a large bowl beat together the sugar, shortening, and eggs until light and fluffy. Beat in the pumpkin and 1/3 of the flour mixture. Beat in 1/2 the milk, then repeat with another 1/3 of the flour mixture, followed by the remaining milk, and then the remaining 1/3 of the flour mixture. Add the vanilla and nuts and beat just until thoroughly mixed.

Pour into a greased 9x5 inch (22x12 cm) loaf pan and bake at 350F (180C) about 1 hour, until the loaf has separated from the sides of the pan.

Makes one loaf.

Return to top

Homemade Bread Crumbs


  • 2 cups bread crumbs ground in blender (I like to make fresh bread in the bread maker.)
  • 2 tsp. Italian seasoning
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried parsley
  • 2 Tbsp. melted butter
Mix all ingredients and spread on baking sheet. Bake at 300 degrees for 10-15 minutes. These are great for topping casseroles or coating chicken.

Return to top

Oatmeal Muffins

Combine in small bowl:

  • 1 egg
  • 3/4 cup milk
  • 1/4 cup Canola oil

Combine in large bowl:

  • 1 cup preservative free flour (Arrowhead Mill brand)
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup brown sugar
  • 1 cup rolled oatmeal

Add egg mixture to dry and stir until moistened. Put in greased tins or use baking cups for easy clean up. Bake at 400 degrees for 15-20 minutes. Yield 12 muffins.

You may also vary this recipe by adding:

  • 1 1/2 grated pears
  • 1/2 tsp. cinnamon

I usually add both.

Return to top

Pear-Cardamom Bread
  • 1 2/3 cups Gold Medal All-Purpose Flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1 1/2 cups chopped unpeeled pear (1 large)
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 2 eggs
  • Cardamom Topping (below)

1. Heat oven to 350. Grease bottom only of loaf pan with shortening. Mix all ingredients except Cardamom Topping in large bowl; beat 30 seconds with spoon. Pour into pan. Make Cardamom Topping; sprinkle over top.

2. Bake 8-inch loaf 50-55 minutes; 9-inch 60-65, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.

Cardamom Topping:

  • 1 Tablespoon sugar
  • 1/4 teaspoon ground cardamom

Mix sugar and cardamom in small bowl.

(Special thanks to Kelly B. for sending this in!)

Return to top


Created Oct. 2000 - Diane Manhattan
Updated: 02/06/06 - kj

What's New / Site Map / Become an ICN Subscriber / ICN Home
The Interstitial Cystitis Network
All rights reserved.
Copyright 1995-2006