1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup white sugar
1 tablespoon baking powder
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey
2 eggs, lightly beaten
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well
in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine.
Pour batter into prepared baking pan.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of
pan comes out clean.
|Greek Honey Cake|
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
3/4 cup butter
3/4 cup white sugar
1/4 cup milk
1 cup chopped walnuts
1 cup white sugar
1 cup honey
3/4 cup water
1 teaspoon lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.In a large bowl,
cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at
a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Stir in the walnuts.
Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into
diamond shapes. Pour honey syrup over the cake.
For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and
cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.
|Pumpkin Spice Bread|
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup water
In a large bowl, combine sugar, oil and eggs. Add pumpkin and
mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg,
baking powder, cloves and allspice; add to the pumpkin mixture
alternately with water, beating well after each addition.
Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely. Yield: 2 loaves.
|Caramel Apple Cupcakes|
1 package (18-1/4 ounces) spice or carrot cake mix
2 cups chopped peeled tart apples
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 Popsicle sticks
Prepare cake batter according to package directions; fold in apples.
Fill 12 greased or paper-lined jumbo muffin cups three-fourths full.
Bake at 350° for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a saucepan, cook the caramels and milk over low heat until smooth.
Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake. Yield: 1 dozen.
|Caramel Pecan Delight|
1 package (16 ounces) pecan shortbread cookies
1/2 cup butter, melted
2 packages (8 ounces each) cream cheese , softened
1 jar (12 ounces) caramel ice cream topping, divided
1-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
3/4 cup chopped pecans
In a large bowl, combine cookie crumbs and butter until crumbly. Press
into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 375° for 10 minutes. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and 1/2 cup caramel topping until smooth.
In a small bowl, whisk milk and dry pudding mix for 2 minutes; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans.
Cover and refrigerate for at least 6 hours or until set. Cut into squares; drizzle with remaining caramel topping. Yield: 12-15 servings.
|Mousse-Filled Witches' Hats|
1-3/4 cups heavy whipping cream, divided
1 cup milk chocolate chips
4 squares (1 ounce each) semisweet chocolate, chopped
1/2 teaspoon shortening
1 package (4-3/4 ounces) chocolate ice cream sugar cones
12 thin chocolate wafers (2-1/4-inch diameter)
For mousse, in a small saucepan, bring 1/2 cup cream to a boil; remove
from the heat. Stir in chocolate chips until smooth. Transfer to a bowl;
cool to room temperature, stirring occasionally.
In a small mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate.
In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles. Refrigerate until set. Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter. Yield: 1 dozen.