Corn Muffins

With Thanksgiving approaching I wanted to post a recipe to compliment your holiday menu.  As I reviewed my previous holiday selections, I noticed that I have never given you the recipe for my celebrated Corn Muffins, the perfect substitute or compliment for the dinner roll or biscuit staple at most tables. 

Although these corn muffins are lightly sweetened, even the diehard southerners who would never eat cornbread with sugar find themselves coming back for another.

For those of you who are new to my blog, there are several recipes I previously posted you may want to add to your Thanksgiving Menu.  If you typically serve soup at the beginning of the meal, try the “Pumpkin Soup“ or “Autumn Squash Soup.“  Instead of mashed potatoes or candied yams, try Mashed Sweet Potatoes or better yet Praline Sweet Potatoes which can be made a day in advance.  Actually, the Praline Sweet Potatoes taste even better as part of your Black Friday leftover lineup.  Corn is always on our Thanksgiving table and Corn Soufflé is the most requested.  Finally, Pumpkin Mousse is a light addition that fits well into my dessert table staples of pecan and fruit pies.

Ingredients:

§     3 cups flour

§     1 cup sugar

§     1 cup medium cornmeal

§     2 tablespoons baking powder

§     1 1/2 teaspoons salt

§     1 1/2 cups whole milk

§     2 sticks of unsalted butter, melted

§     2 large eggs

Directions:

Preheat oven to 350 degrees. 

 

In a large bowl, mix the flour, sugar, cornmeal, baking powder and salt.

In a separate bowl, beat together the milk, melted butter and eggs.

 

Pour the wet ingredients into the dry ingredients.  With a wooden spoon, stir until the batter is just blended.   Do not overbeat.  The batter will look a little lumpy and may even have spots of flour.

Spray the muffin tin with non-stick spray.  I am using a mini muffin tin but this batter can be baked in a large muffin tin or flat pan.  To keep the muffins the same size, I use an ice cream scoop to spoon the batter into the muffin tin.

 

Bake until brown and crispy on top and a toothpick comes out clean.

 

The mini muffins took only 10 – 12 minutes.  Larger muffins will take about 30 minutes. 

Cool slightly and remove from the pan.

For a printer friendly copy of this recipe, go to Corn Muffins. Enjoy!

Chocolate Boston Cream Cake

Please keep the emails coming. Not only do I get many click-throughs to access my recipes, but I feel honored to have so many of you email me to let me know how the recipe turned out. Since the Chocolate Whipped Cream Cake I posted several months ago got such an overwhelming response, I thought you might like another of my favorite easy, go-to cakes. 

 

I typically make this cake using a Yellow Cake Mix, which I personally prefer; but since I have so many chocolate lovers in my family, this version is one of the most requested.  I sometimes make the filling, without cake, as a substitute for a Vanilla Mousse. Whether you make it using Yellow Cake Mix or Chocolate Cake Mix, this cake is guaranteed to become one of your most requested too.

Ingredients:

§     1 box Devil’s Food or Yellow Cake Mix
§     4 eggs
§     1/3 cup vegetable oil
§     1/2 cup coffee (if using Devil’s Food Cake Mix
§      ½ cup whole milk
§     1 tablespoon pure vanilla
§     1/2 teaspoon salt
§     1 cup heavy cream, cold
§     1/2 cup half and half
§     3 ounces package instant vanilla pudding mix
§     1/2 cup prepared chocolate icing, softened in microwave

Directions:

Preheat oven to 350 degrees.  Prepare two 9 inch round or square baking pan by spraying with non-stick cooking spray.  In a large bowl, mix together eggs, coffee, milk, oil, vanilla and salt.  Add the cake mix and beat at medium speed for 2 minutes.  Pour the batter into the prepared pan and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean.

  

Remove from oven and cool.

Once the cake is completely cooled it is ready to frost.

On low speed, beat the heavy cream and half and half with the instant vanilla pudding mix until it is very thick.

 

Make sure the cake layer is very cold and spread the cream mixture over one of the cake layers.

 

Place the remaining cake layer on top of the cream.

 

In a microwave safe cup, soften 1/2 cup chocolate icing in the microwave and pour over the top cake layer.

For a printer friendly copy of this recipe, go to Chocolate Boston Cream Cake. Enjoy!

Mushroom Lasagna

When I told my niece, Jackie, that I was invited to have dinner with friends at a local, trendy restaurant, she suggested I order the Blueberry Lasagna.  Although it sounded more like a dessert than a meal, she revealed that I would be in for a pleasant surprise.  When the lasagna arrived to the table, it was actually a mushroom lasagna with béchamel sauce, similar to one I have been making for years, that sat on a small puddle of blueberry sauce.  I must admit this was a nice addition and I wish I would have thought of it myself.  Whether you scape the plate with Blueberry Sauce or not, this Wild Mushroom Lasagna is worth taking the time to make.

 

My friend Michael believes I need to write a cookbook called “Straight From the Freezer,” because I have learned a way to successfully freeze almost everything.  When I say “successfully freeze,” it means that I can freeze, defrost and serve meals from my freezer that you would swear were freshly cooked.  This lasagna is another one of those dishes that I prepare in small casserole dishes and keep in the freezer for last minute meals.

Béchamel Ingredients:

§     1 stick butter
§     1/2 cup flour
§     4 cups milk
§     1 tablespoon Dijon mustard
§     1/4 cup dry sherry
§     1/2 teaspoon freshly grated nutmeg
§     Kosher Salt

Mushroom Lasagna Ingredients:

§     1 Box no-cook lasagna noodles
§     2 pounds of assorted mushrooms
§     3  tablespoons olive oil
§     3  tablespoons unsalted butter
§     1 cup parmesan cheese
§     Fresh Thyme

Directions:

Preheat the oven to 350 degrees.

To make the Béchamel, begin with a roux. In a large pot, melt the butter. When butter is melted, add the flour and whisk together over medium-low heat for a minute or two just to get the raw taste out of the flour.  For this light colored dish, we do not want to brown the roux.

While whisking, add the milk and continue to cook until thick and smooth. To speed up the process, I sometimes pour the milk into a heat resistant cup and warm in the microwave before adding it to the roux.  Once the white sauce is thick and smooth, lower the heat and add the Dijon mustard, 1/2 teaspoon of freshly grated nutmeg and my secret ingredient, dry sherry. Sherry is another one of those fortified wines I buy in the local liquor store which is very inexpensive and will last in the pantry.  Remove the béchamel from the heat and set to the side.

Chop the mushrooms in the food processor.

Melt 3 tablespoons of butter and 3 tablespoons of olive oil in a large sauté pan. Add the chopped mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms release their juices. Set the mushrooms aside. 

To assemble the lasagna, spread some of the béchamel sauce in the bottom of a casserole dish.

Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, 1/4 cup grated Parmesan and sprinkle with fresh Thyme. Repeat 2 more times, layering noodles, sauce, mushrooms and Parmesan.

Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot.

Allow to sit at room temperature for 15 minutes and serve hot. For a printer friendly copy of this recipe, go to Mushroom Lasagna. Enjoy!

Texas Salsa

I always look forward to the annual, pot luck pool party hosted by friends, Becky and Dianne, and this year was no different.  Our hosts provided the themed main course of “Tacos.” Guests were asked to bring complimentary appetizers, sides and desserts. I shared my most requested Hot Corn Dip which is always a hit and didn’t disappoint. 

Other guests showed up with typical sides and a few surprise desserts including cream filled churros, but the surprise dish for me was Diane’s ‘Texas Salsa,’ a family favorite passed down from her relatives.  I typically share recipes that I write personally, but since this became one of my ‘requested recipes,’ I thought I would share it with you.

Ingredients:
§     1 jar pepperoncini peppers
§     1 4 ounce can chopped green chilies
§     4 14 1/2 ounce cans petite diced tomatoes
§     1 large green pepper
§     2 medium sweet onions, (use sweet onions as white onions are too strong)
§     3/4 cup white vinegar
§     3 cloves garlic, chopped
§     1 teaspoon oregano
§     1 teaspoon cumin
§     2 teaspoons salt
§     5 Tablespoons chopped cilantro

Directions:

In a food processor, drain and chop pepperoncini and empty into a large mixing bowl. 

Add green chilies and tomatoes.
 

In the food processor, chop green pepper and onions, add to mix. 

Add remaining ingredients and stir well.
 

Place in glass or plastic sealed container and refrigerate overnight.

Texas Salsa will keep for several weeks in the refrigerator.  Serve with tortillas or corn chips.  For a printer friendly copy of this recipe, go to Texas Salsa. Enjoy!

Chocolate Cake with Whipped Cream Frosting

This recipe is not about the cake.  It is all about the Whipped Cream Frosting.  For years I’ve been making whipped cream.  Following directions, I add powdered sugar and pure vanilla to heavy cream and beat until peaks are so stiff that one more second would turn the mixture to butter.  Yet, within 24 hours, the whipped cream begins to deflate back into a runny liquid.  Why is it that when I buy cakes with Whipped Cream Frosting from the bakery, the whipped cream remains inflated until the cake is gone?  I researched for years.  Some suggested adding cream cheese, but that changed the flavor of the whipped cream.  I added unflavored gelatin, but I could feel the gelatin on my tongue.  After many failed experiments, I have finally come up with the perfect recipe and am going to share my secret with you.
   

To make this cake I use a boxed cake mix.  I have found that by slightly tweaking the ingredients, the final product is just as good if not better than a cake made from scratch.  For this chocolate cake, I replace the water with 1/2 cup of coffee with 1/2 cup of whole milk and occasionally squirt in a few tablespoons of chocolate syrup.  I also add a 4th egg to the 3 the box requires.  A tablespoon of pure vanilla and pinch of salt also make a difference in the finished product. These simple modifications produce a cake that no one believes began with a box.

Cake Ingredients:
§     1 Chocolate Cake Mix that requires oil as opposed to butter as an ingredient
§     4 eggs
§     1/3 cup vegetable oil
§     1/2 cup coffee
§     1/2 cup whole milk
§     1 tablespoon pure vanilla
§     1/2 teaspoon salt 

Whipped Cream Frosting Ingredients: (enough to thinly frost a 9 inch cake)

§     2 cups heavy cream

§     2 1/2 teaspoons cornstarch

§     1/3 cup powder sugar

§     1 teaspoons pure vanilla extract

Note:
§     I like a thick layer of whipped cream, so I have doubled the recipe using 4 cups heavy cream

Directions:

Preheat oven to 350 degrees. 

Prepare a 9 x 13 baking pan by spraying with non-stick cooking spray.  In a large bowl, mix together eggs, coffee, milk, oil, vanilla and salt.  Add the cake mix and beat at medium speed for 2 minutes. 

Pour the batter into the prepared pan and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool.

Once the cake is completely cooled it is ready to frost with the whipped cream. I wanted to dress up the cake a little so I removed the slightly cooled cake from the pan and placed on a plate. 

As cakes typically rise unevenly and have a slight hump in the center, I like to thinly slice off the hump and create a flat top.  Once the cake cools completely, I crumble the topping and let dry.  I use the crumbs to dress the cake.
 

I prefer a thick layer of whipped cream, so I doubled the recipe.  To prepare whipped cream frosting, place metal bowl and wire whisk beater or beaters in freezer to chill.  In a small saucepan, combine the powdered sugar and cornstarch and whisk until mixed.

Slowly whisk in 1 cup (1/2 cup if you do not double the recipe) heavy cream until smooth.

Place on medium heat and stir constantly to prevent scorching at the bottom, until mixture thickens and almost comes to a boil.

Remove from heat, transfer to a bowl and set aside stirring occasionally until it reaches room temperature. Very Important!!!   Make sure it is completely cooled before adding to the remaining, cold heavy cream. Remove the bowl and beaters from the freezer.
 

In the chilled bowl combine the remaining 3 cups (1 1/2 cups if you do not double the recipe) of heavy cream and vanilla and beat with the chilled whisk of your mixer until the cream begins to hold shape.  It will still be rather loose. While still beating add the powdered sugar mixture a little at a time. Beat just until the mixture forms stiff peaks when the beater is raised and is spreadable.  Be careful not to over beat or it will become butter.

Use immediately or refrigerate until ready to serve.
  

After frosting the cake, sprinkle with cake crumbs.
 

For a printer friendly copy of this recipe, go to Chocolate Cake with Whipped Cream Frosting. Enjoy!