Monday, March 31, 2014

Crawfish Cornbread

Note:  This cornbread is a meal all in one pan -- or at least it is to me.  Make up a nice salad and I am one happy girl! 

Crawfish Cornbread

Ingredients
2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon Creole or Cajun seasoning
6 eggs
2/3 cup vegetable oil
1 yellow onion, finely diced
8 ounces cheddar cheese, grated
1 (12-ounce) bag frozen corn, thawed
2 pounds crawfish tail meat, finely chopped
1 (4-ounce) can diced jalapenos

Directions
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.

Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.

Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.

Friday, March 28, 2014

Oatmeal Cake with Coconut Pecan Frosting

Note:  Baking this cake is very safe for me.  I have no desire to eat it because I do not like coconut.  However, it makes my husband oh so happy!!

Oatmeal Cake with Coconut Pecan Frosting

Ingredients:
1/2 C quick cooking oatmeal
3/4 C boiling water
1/2 C sugar
1/2 C brown sugar
2/3 C flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 C of shortening

Directions:

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:
3 TBS melted butter
1/3 C brown sugar
1/2 C sweetened shredded coconut
1/2 C chopped nuts
2 TBS milk
1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Tuesday, December 3, 2013

South African Lekker Pudding

We love making foods from other countries at Christmas.  One of our favorites is this one from Africa.   We discovered it after doing a Christmas Around the World project a few years ago.    It seemed the obvious pick since Hannah and Uncle Larry did their missions work there and one of our close friends grew up in South Africa. Our friend introduced us to Lekker Pudding. Lekker Pudding is a traditional Christmas treat in South Africa. It is very yummy and very rich. Lekker in Afrikaan simply means "good" and oh my is it!

South African Lekker Pudding

Ingredients
3/4 cup of self-rising flour
1 egg
1 Tbsp apricot jam
1/4 cup milk
1/4 cup sugar
1/2 tsp baking soda
1 Tbsp softened butter
a pinch of salt
a pinch of ground nutmeg
1 tsp grated orange zest
FOR THE SYRUP:
1/2 cup boiling water
1/2 cup cream
1/2 tsp vanilla
1/2 cup butter
1/2 cup sugar
1 Tbsp grated orange zest
Directions
Dissolve the baking soda in the milk. Mix all the other ingredients together well, then add the milk and mix well until smooth. Pour into a baking dish and bake for 30-40 minutes at 350 or until a skewer comes out clean.
Place all the ingredients for the syrup in a small saucepan and bring to boil over medium heat. Serve pudding warm with generous amounts of syrup.

Copycat Lipton Onion Soup Mix

Note:  I use Lipton Onion Soup mix for a lot of recipes.  Now that I have a quick and easy recipe I will never wonder if I have any of those packets anymore! 

Copycat Lipton Onion Soup Mix
Ingredients
3/4 c. Dried minced onion
1/3 c. beef bouillon granules
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar

Directions
Combine all ingredients.  Seal in a ziploc or vacuum seal jar. Approximate 5 Tbs of mix equals one envelope (1 1/4 oz).

To make onion dip:

5 Tbs. Prepared Mix
1 pint Sour Cream

Blend well, refrigerate for at least an hour.

Tuesday, August 27, 2013

Starbucks Lemon Loaf

Note:  Have you ever eaten Starbucks Lemon Loaf?   It is delicious.  Like lemonade goodness in a cake.   I was so excited when someone shared this recipe with me.   Now I can make their cake for less than what it cost to get a slice at Starbucks.   Yes!

STARBUCKS LEMON LOAF

Ingredients:
1 1/2 cup(s) flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 cup(s) sugar
2 TBS butter; Softened.
1 tsp vanilla
1 tsp lemon extract
1/3 cup(s) lemon juice
1/2 cup(s) oil

Lemon Icing Ingredients:
1 cup powdered sugar; Plus 1 Tablespoon.
2 TBS whole milk
1/2 tsp lemon extract

Instructions:
Combine flour, baking soda, baking powder and salt in a bowl.  Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.   Pour wet ingredient into the dry ingredients and blend until smooth.  Add oil and mix well.  Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.  When the loaf is cool, remove it from pan and frost the top with the icing.  Let the icing set up before slicing.

Thursday, August 22, 2013

Butterhorn Rolls

Note:  These are special occasion rolls.   They are not difficult to make as much as they take a long time to rise.   However, don't let that scare you away from giving them a try because they are delicious!


Butterhorn Rolls

Ingredients
1/2 cup warm water
2 Tbsp Instant yeast
2 Tbsp sugar
2 cups milk
6 beaten eggs
1 cup sugar
6 Tbsp melted butter
2 tsp salt
8-11 cups flour

Directions
Dissolve yeast and sugar in water and let stand for a few minutes until foamy. Meanwhile, scald milk in the microwave (usually 1 or 2 minutes) and then cool to lukewarm. Add the milk, eggs, sugar, butter and salt to the yeast mixture and stir. Add flour, one cup at a time and mix well until the dough is cleaned from the sides of the bowl, and soft and pliable. Place in a lightly greased bowl and cover. Let rise in a warm place for 5 hours.

After the first rise, divide dough into five pieces. Roll each piece into a large circle, 1/4" thick. Cut circle into 12 or 16 wedges. Roll up from the widest end to the tip, creating a butterhorn shape. Place on greased baking sheets and brush tops generously with melted butter. Let rise for 3 hours. Bake @ 350 degrees for 13-14 minutes. Brush tops again with melted butter immediately after removing from the oven.



Wednesday, August 21, 2013

Triple Chocolate Cake

Note:  Too much craziness.   Too much stress.   This calls for chocolate... LOTS of chocolate!

Triple Chocolate Cake

Ingredients
1 pkg Devil’s Food cake mix

1 pkg instant chocolate pudding

1 cup chocolate chips

4 eggs

1/4 cup oil

1 1/2 cup water

Directions:

Preheat oven to 350ยบ.  Grease a bundt pan thoroughly.  Combine all ingredients with a mixer.
The batter will be slightly lumpy, but that is OK.  Pour batter into greased bundt pan and bake at 350 for 40-45 minutes.  Remove from pan immediately and allow to cool on a rack.  Dust with powdered sugar.
Store in an airtight container for up to 7 days in the refrigerator.