Ingredients
1 (15.25 ounce) can whole kernel corn, undrained
1 (14.75 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 egg, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the whole kernel corn, creamed corn, sour cream and egg.
Add the corn bread mix and butter. Stir to mix and pour into a 2 quart baking dish.
Bake for 40 to 60 minutes or until the top is medium to dark brown.
Saturday, October 1, 2011
Cooking : Best Watermelon Slushie
Ingredients
2 cups watermelon chunks
1/2 cup cantaloupe chunks
1/4 cup orange juice
1 tablespoon honey
4 sprigs mint, for garnish (optional)
Directions
Blend the ice, watermelon, cantaloupe, orange juice, and honey together in a blender until no chunks remain and the mixture is a thick slush. Garnish with the mint if desired.
2 cups watermelon chunks
1/2 cup cantaloupe chunks
1/4 cup orange juice
1 tablespoon honey
4 sprigs mint, for garnish (optional)
Directions
Blend the ice, watermelon, cantaloupe, orange juice, and honey together in a blender until no chunks remain and the mixture is a thick slush. Garnish with the mint if desired.
Cooking : Apricot - Date Bars
Ingredients
1 cup dates, pitted and chopped
1 3/4 cups drained stewed apricots
1/2 cup white sugar
2 tablespoons apricot nectar
3/4 cup shortening, melted
1 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 cups quick cooking oats
1 teaspoon vanilla extract
Directions
To Make Filling: Cook together the dates, drained cooked apricots, white sugar and apricot juice. Cook for about three minutes, or until it resembles jam.
To Make Crust: Mix together melted shortening (part butter), brown sugar, all-purpose flour, baking soda, quick cooking oats, and vanilla.
Press half of the crust mixture on bottom of well greased 9 x 12 x 2 inch pan. Cover with filling. Top with rest of crumbs. Press down gently.
Bake for 30 minutes at 350 degrees F (175 degrees C).
1 cup dates, pitted and chopped
1 3/4 cups drained stewed apricots
1/2 cup white sugar
2 tablespoons apricot nectar
3/4 cup shortening, melted
1 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 cups quick cooking oats
1 teaspoon vanilla extract
Directions
To Make Filling: Cook together the dates, drained cooked apricots, white sugar and apricot juice. Cook for about three minutes, or until it resembles jam.
To Make Crust: Mix together melted shortening (part butter), brown sugar, all-purpose flour, baking soda, quick cooking oats, and vanilla.
Press half of the crust mixture on bottom of well greased 9 x 12 x 2 inch pan. Cover with filling. Top with rest of crumbs. Press down gently.
Bake for 30 minutes at 350 degrees F (175 degrees C).
Cooking : Aunties Wild Huckleberry Pie
Ingredients
1 recipe pastry for a 9 inch double crust pie
4 cups huckleberries
2 1/2 tablespoons tapioca
2/3 cup white sugar
1/4 teaspoon salt
1/2 cup packed brown sugar
1 tablespoon cider vinegar
1 tablespoon butter
Directions
Mix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar.
Pour mixture into unbaked pie shell. Dot top with butter. Add top pastry and flute edges.
Bake at 400 degrees F (205 degrees C) for 15 minutes. Then turn oven down to 350 degrees F (175 degrees C) for 45-55 minutes. Longer if berries are frozen.
1 recipe pastry for a 9 inch double crust pie
4 cups huckleberries
2 1/2 tablespoons tapioca
2/3 cup white sugar
1/4 teaspoon salt
1/2 cup packed brown sugar
1 tablespoon cider vinegar
1 tablespoon butter
Directions
Mix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar.
Pour mixture into unbaked pie shell. Dot top with butter. Add top pastry and flute edges.
Bake at 400 degrees F (205 degrees C) for 15 minutes. Then turn oven down to 350 degrees F (175 degrees C) for 45-55 minutes. Longer if berries are frozen.
Cooking : Aebleskiver (Danish Pancakes)
Ingredients
1 cup whole wheat flour
2 tablespoons white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1 dash ground cloves
1 egg, lightly beaten
3/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions
Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
Heat an aebleskiver pan over medium heat; prepare with cooking spray.
Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
1 cup whole wheat flour
2 tablespoons white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1 dash ground cloves
1 egg, lightly beaten
3/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions
Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
Heat an aebleskiver pan over medium heat; prepare with cooking spray.
Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
Subscribe to:
Posts (Atom)