Corn Pudding

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  • 2 cups of kernels (fresh is best but frozen is ok)
  • 1 cup of shredded cheese (any cheese you want) I used mozzarella
  • 1 cup of milk (I used silk coffee creamer as it is all I had)
  • 2 eggs
  • 1 chopped green bell pepper but any pepper is ok
  • 1/2  med yellow onion chopped
  • 2 cloves of garlic minced
  • 1/3 cup flour
  • pinch of cayenne
  • pinch of fresh ground black pepper
  • pinch of salt

Preheat oven at 375 degrees. Prepare pan with butter or olive oil. This makes a 9 inch pie pan or oval of same size.

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Whisk eggs and milk and set aside. In a large bowl mix remaining ingredients.

Add egg mixture to corn mixture fold until mixed then pour in pan.

Bake for 45 minutes or until set.

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Easy carrot spice cake

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  • 1 box of Spice Cake mix
  • 1 small can of crushed pineapple (drain juice)
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup of water or milk
  • 1/2 cup of raisins white or dark
  • 1/2 cup of chopped walnuts
  • 1/2 cup shredded carrot (2 large ones )
  • 1/2 cup of coconut flakes
  • 3 tablespoons flour
  • Cream Cheese Frosting (recipe follows) Make this before anything and put in refrigerator so it sets good.

Cream Cheese Frosting

  • 2 sticks of cream cheese (low fat ok)
  • 2 1/2 cups of powdered sugar
  • 1 tsp melted butter
  • 1 tsp lemon juice (opt)
  • 1/2 coconut flakes to sprinkle on top (optional)

Whip until fluffy .

Cake directions:

Heat oven at 350F degrees.  Prepare your pans; Two round 9 inch or a 13 x 9 pyrex.

In a med bowl mix drained pineapple, raisins, coconut and nuts set aside.

In large bowl (Mixer bowl) mix cake, water, eggs, oil and flour. Slowly stir in pineapple mixture.

Divide into pans or pour onto large pyrex.

Bake for 35 minutes or until cake tester comes out clean yaddy yadda. You know the drill.

Cool completely for over an hour. Frost with cream cheese frosting.

BLUEBERRY LEMON BREAD WITH LEMON GLAZE

Blueberry Lemon Bread

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We are on fruits and veggies overload (’tis the season).

So in thinking of fresh new things to make with fresh veggies and fruits before they rot in my awesome Bolga Baskets, I went to consult the greats on my kitchen bookshelf; My crush, Tom Douglas, my beloved, Martha Stewart, The Old Farmer’s Almanac and Country Living Magazine.

So which recipe did I use? A compilation or messy mess that turned out to be my very own creation, purely out of necessity.  Quick tip and note to self: Read recipes, do inventory, go shopping and be ready. I neither had buttermilk nor enough butter, lemons, etc. etc. and etc.

Here’s my version which (if I do say so myself) turned out amazing!

To make four small loaves or 2 8 x4 loaf pans I did this.

BLUEBERRY LEMON BREAD WITH LEMON GLAZE

INGREDIENTS:

1 !!!ENTIRE!!!! stick of butter melted and let it cool.

1/3 cup of cream cheese room temperature

2 cups sugar

4 eggs room temperature

2 lemons juiced (not like MLB players… har har!)

3 cups all-purpose flour

2 teaspoons baking powder

1 Tsp baking soda

1 tsp salt

1 cup coconut milk or use regular milk or that dreaded buttermilk

4 tablespoons lemon zest and I saved some for the glaze

2 cups super fresh farmers market blueberries. I’m sure this recipe will work with any berry.

GLAZE:

1 cup confectioner’s sugar

1 tequila shot of lemon juice (I used Italian Volcano 100% Organic Lemon Juice from a bottle! but you can use anything I’m sure)

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Directions:

  1. Preheat oven at 350 degree F (175 C ) Prepare loaf pans with butter and flour or line or spray with cooking spray. It all works.
  2. Zest two lemons into a small bowl. Slice naked lemons and juice into a strainer to avoid the pesky seeds. Set aside.
  3. In medium bowl mix all dry ingredients; Flour, baking powder, baking soda and salt. Set aside ……Save a tablespoon of dry mixture and shake it into the blueberries until coated.
  4. So now you have a medium bowl with flour mixture, a small bowl of washed and towel padded blueberries that have been coated with flour mixture, zest bowl and juice bowl.
  5. In a large bowl (KitchenAid or hand mixers work too), cream the butter, cream cheese and sugar until light and fluffy.
  6. Add eggs one by one and beat well then mix in lemon juice beating for another 2 minutes.
  7. Add the flour mixture alternating with the milk on slower speed. Once it is all wet run it on a higher speed for about 2 minutes to fluff it up a bit.
  8. Add lemon zest on low speed for a bit, just to mix.
  9. Remove bowl from mixer and with a spoon gently fold in blueberries.
  10. Pour evenly into prepared pans. ((((NOTE: if you don’t want to use glaze this is the moment to sprinkle with hard raw sugar I use Torbinado (my fav)…))))Image
  11. Put in oven and bake for 1 hour for the large loaves and 45 minutes for the small loaves. Check with the baking stick if it comes out clean ..yaddy yadda… it’s done.
  12. Turn over on a cooling rack and cool for about five minutes and then drizzle glaze and let cool for 30 minutes before wrapping with pretty paper or just eat it!

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Berry Bread Pudding

My friend Dana posted a recipe today on Facebook that gave me an idea. I hurriedly (<–is that a word?)…. ok, I rushed to see what I had.

  • I used week old bread about six slices (9 grain)
  • a cup of mixed frozen mixed berries
  • 3 eggs
  • 1/2 cup whipping cream + 1/2 coffee creamer (hee hee no milk here)
  • 1/2 cup sugar
  • 1 tbsp cinnamon
  • pinch of salt
  • 1/4 stick of melted butter for sprinkle at top.

I whipped creams, eggs, cinnamon, salt sugar then add the cubed bread and let soak for a bit.

Pour onto a buttered pan, sprinkle butter over everything and bake for 45 minutes.

Doesn’t look as good as it tastes. It tastes great!

 

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Super Easy Choco Choco Chocolate Cake

Super Easy Choco Choco Chocolate Cake

  • 1 box of your favorite brownie mix plus all the fixings  (without choco chips preferred)
  • 1 box of your favorite chocolate cake mix (I used Betty Crocker) plus all the fixings:eggs,oil, water.
  • Franz Raspberry Sauce (find it in the ice cream toppings isle). Strawberry jelly works well too.
  • Cream cheese filling (recipe to follow) or be lazy and use Betty Crocker Cream Cheese frosting
  • Chocolate Frosting from a can…Yes from any can. I use Betty Crocker.milk chocolate.

Heat oven at 350, prepare two 9 inch cake pans with Pam or butter and flour.

Prepare each box as directed in separate bowls. Then gently stir together in one bowl do not over mix.

Fill cake pans evenly and bake for 30 minutes or until cake tester comes out clean.

Let cool completely before frosting. If you want perfect cakes then cool in fridge for two hours then remove the bumpy part to make flat and get them straight and perfect. I go with leave the belly up on top as it will taste just as fab (as shown in pic)

Cream Cheese Frosting (for filling) Opt! Be lazy and just use from a can. Still very good.

  • 1 cup confectioner’s sugar
  • 1 bar of cream cheese (you can use Neufchatel, but who are we fooling here?)
  • 1 tsp vanilla

Whip until well blended. Once the cakes are cooled stack them like this. Cake, cream cheese filling, sauce, cake then. Like an Oreo cookie.

Put chocolate frosting into a small bowl and whip it good. Spread over cake covering sides.

Serve with a bit of sauce sprinkled over slice and enjoy.

It really is great when you don’t have time to whip up a cake from scratch.