Moist and yummy!
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 eggs, lightly beaten
1/2 cup milk
1/2 cup plain yogurt
1 can (14-3/4 ounces) cream-style corn
1/2 cup shredded cheddar cheese
Directions
In a large bowl, combine the corn bread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13-in. x 9-in. baking dish.
Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Yield: 12 servings
Tuesday, March 15, 2011
Fudgy Toffee Bars
A YUMMY TREAT from Taste of Home
1-3/4 cups all-purpose flour
3/4 cup confectioners' sugar
1/4 cup baking cocoa
3/4 cup cold butter
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips, divided
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts
1/2 cup flaked coconut
1/2 cup English toffee bits or almond brickle chips
Directions
In a bowl, combine the flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes.
Meanwhile, in a saucepan, heat milk and 1 cup chocolate chips over medium heat until chocolate is melted, stirring until smooth. Remove from the heat. Stir in vanilla.
Pour filling over crust. Sprinkle with the walnuts, coconut, toffee bits and remaining chocolate chips; press down firmly. Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
1-3/4 cups all-purpose flour
3/4 cup confectioners' sugar
1/4 cup baking cocoa
3/4 cup cold butter
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips, divided
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts
1/2 cup flaked coconut
1/2 cup English toffee bits or almond brickle chips
Directions
In a bowl, combine the flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes.
Meanwhile, in a saucepan, heat milk and 1 cup chocolate chips over medium heat until chocolate is melted, stirring until smooth. Remove from the heat. Stir in vanilla.
Pour filling over crust. Sprinkle with the walnuts, coconut, toffee bits and remaining chocolate chips; press down firmly. Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
Monday, January 24, 2011
Toasted Butter Pecan Cake
This is one of my favorite cakes! As usual it is a Taste of Home recipe!
Ingredients
1 cup plus 2 tablespoons butter, softened, divided
2-2/3 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2/3 cup butter, softened
6-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk
Directions
In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans.
Spread evenly into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator. Yield: 12-16 servings.
Ingredients
1 cup plus 2 tablespoons butter, softened, divided
2-2/3 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2/3 cup butter, softened
6-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk
Directions
In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans.
Spread evenly into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator. Yield: 12-16 servings.
Tuesday, January 18, 2011
Layered Mocha Cheesecake
Ingredients
1-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/4 cup butter, melted
FILLING:
2 tablespoons plus 1-1/2 teaspoons instant coffee granules
1 tablespoon boiling water
1/4 teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips, melted and cooled
GLAZE:
1/2 cup HERSHEY’®S Semi-Sweet Chocolate Chips
3 tablespoons butter
Chocolate-covered coffee beans, optional
Directions
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan.
Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.
1-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/4 cup butter, melted
FILLING:
2 tablespoons plus 1-1/2 teaspoons instant coffee granules
1 tablespoon boiling water
1/4 teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips, melted and cooled
GLAZE:
1/2 cup HERSHEY’®S Semi-Sweet Chocolate Chips
3 tablespoons butter
Chocolate-covered coffee beans, optional
Directions
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan.
Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.
Thursday, October 7, 2010
Crusty French Bread
Ingredients:
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 2 tablespoons sugar
- 2 tablespoons canola oil
- 1-1/2 teaspoons salt
- 3 to 3-1/4 cups all-purpose flour
- Cornmeal
- 1 egg white
- 1 teaspoon cold water
Directions
- In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.
- Punch dough down. Turn onto a lightly floured surface. Shape into a 16-in. x 2-1/2-in. loaf with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.
- Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
Wednesday, September 15, 2010
Caramel Apple Cake
Ingredients
1-1/2 cups canola oil
1-1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3-1/2 cups diced peeled apples
1 cup chopped walnuts
2 teaspoons vanilla extract
CARAMEL ICING:
1/2 cup packed brown sugar
1/3 cup half-and-half cream
1/4 cup butter, cubed
Dash salt
1 cup confectioners' sugar
Chopped walnuts, optional
Directions
In a large bowl, combine oil and sugars until well blended. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla.
Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with nuts if desired. Yield: 12-16 servings.
One of my favorite cakes in the world! Such a yummy way to use apples!
1-1/2 cups canola oil
1-1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3-1/2 cups diced peeled apples
1 cup chopped walnuts
2 teaspoons vanilla extract
CARAMEL ICING:
1/2 cup packed brown sugar
1/3 cup half-and-half cream
1/4 cup butter, cubed
Dash salt
1 cup confectioners' sugar
Chopped walnuts, optional
Directions
In a large bowl, combine oil and sugars until well blended. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla.
Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with nuts if desired. Yield: 12-16 servings.
One of my favorite cakes in the world! Such a yummy way to use apples!
Saturday, August 7, 2010
Zucchini Cupcakes
3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
I take about 1 Tablespoon of butter out of the frosting!
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
I take about 1 Tablespoon of butter out of the frosting!
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