Home-baked goodness

Jamae Redman likes to cook. But with her active family, she’s not able to cook as often as she would like.

“The kids really like it when I make breakfast burritos,” she said. It’s something she makes about once a month.

Peach bread left on the counter one afternoon is gone the next.

Jamae and her husband Deewayne Piper stay busy with three children, Kerrigan, 16, Kalyn, 13, and Xyaina, 4. The family has been in Granbury four years.

While Kerrigan likes to make Salisbury steak, Kalyn prefers to make desserts. Not old enough to cook, Xyaina enjoys helping mom in the kitchen.

A 180-gallon aquarium is a focal point in the family’s home. The showpiece is over 8-feet wide. The aquarium cabinet also houses a 45-gallon tank, which is home to fish that may not be compatible with others.

Redman, a graphic designer, previously owned Casserollies take and bake food store in Granbury.

“That’s where I met my husband. At that time, he was a truck driver for Sysco and made deliveries to the store,” she explained. He’s now self-employed.

“My husband doesn’t really like squash or zucchini, so I don’t make that dish very often. My mom’s side of the family likes it, so I generally make it for family get-togethers,” Redman said.

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Peach bread

1/2 cup butter, softened

3 eggs

3 tablespoon orange juice

1 teaspoon vanilla

1 cup sugar

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 teaspoons allspice

2 cups mashed peaches

Mix together all liquid ingredients with mixer. Add in sugar, salt, allspice.

Add flour one cup at a time until mixed well. Add in baking soda and powder and then fold in peaches.

Pour into a greased 9 x 5 x 3-inch loaf pan and bake for 1 hour at 350. When a toothpick comes out clean it is done. Wait about 15 minutes and then use a rubber knife to separate the edges from pan and then remove pan. Serve warm with butter!

Breakfast burritos

1/2 pound bacon

1/2 pound sausage

1/2 pound ham, strips

1 pound frozen potatoes, cubed

1/2 cup cheese, shredded

1/2 cup milk

6 eggs

1 teaspoon steak seasoning

6 burrito-size flour tortillas

Mix potatoes with seasoning and spread out on a cookie sheet. Bake at 400 for 30 minutes until potatoes are soft and browned on the edges.

In separate skillets: cook bacon until crispy, cook sausage until browned and warm the ham.

Mix eggs and milk, and scramble eggs.

In a skillet: brown both sides of each tortilla until a few charred spots appear. Remove from heat, sprinkle with cheese and add desired amount of each ingredient.

Tuck in the sides and roll them up!