Buttermilk Cornbread muffins

Buttermilk Cornbread Muffins

 

1 1/4 c. all-purpose flour
3/4 c. cornmeal
1/4 c. sugar  (for sweeter muffin = 1/2 c.)
1 T. baking powder
¼ t. baking soda
1 t. salt
1/4 c. butter, melted and cooled
1 c. buttermilk or milk (I prefer buttermilk)
2 large eggs
1/4 c. honey
1 cup fresh corn kernels or freezer corn (optional)

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together, butter, buttermilk, eggs, and honey. Add to the flour mixture and stir quickly until well combined. Fold in the corn kernels. Spoon the batter into sprayed muffin tin.  Makes 18 muffins.

Bake at 375 for 18-20 minutes, until a toothpick comes out clean. Cool for 5 minutes before removing muffins to a wire rack to cool.

Note:  can add 1 c. grated cheeese and if you like a bit of hot....add 2 T. chopped jalenpenos or green chiles

Strawberry Bundt Cake

Making this for Granny's 75th birthday!!!  

Strawberry Bundt Cake
1 (18 1/4 ounce) boxes strawberry cake mix ( with pudding in the mix)
1 small box instant coconut cream pudding mix or vanilla or banana cream
1/3 c. vegetable oil
4 eggs
1small box strawberry gelatin
1 c. water

In a large bowl, add all the ingredients.
Beat for 2 minutes at medium speed.
Pour into a greased and floured 10-inch bundt pan.
Bake at 350 for 40 to 45 minutes.
Cake is done when toothpick comes out clean.
Cool for 20 minutes before removing from pan.
No need to frost, but you can or drizzle with strawberry sauce.

Grandma Janie Kimball's Devil's Food Cake

This recipe was shared with me by Sharon McConnel.  Grandma Janie had given this recipe to her mother, Caroline many years ago.  Grandma Janie was Caroline's Aunt.  It was one of their family favorites!!

Grandma Janie Kimball's Devil's Food Cake
Mix together:
1/2 c. soft shortening
1 1/4 c. sugar
Beat in thoroughly one at a time:
2 large eggs
Sift together:
1 3/4 c. cake flour **   (I used 1 1/2 c. flour and 1/4 c. corn starch)
1/2 t. salt
1 t. baking soda
Beat into sugar mixture alternately with:
1 c. sour or sweet milk (sour = buttermilk or sweet = raw milk - Grandma used sweet milk)
Blend in:
2 qs. chocolate (Grandma used 1/2 c. cocoa & fill to 1 cup line with boiling water). Makes a thin batter.  Pour into greased and floured 8 x 12 inch oblong pan.  Bake at 350 for 40 to 45 min.

**  for 1 cup cake flour you can substitute with 2 T. corn starch & 3/4 c. all purpose flour sifted together.

***google says qs = quantity sufficient, an old term

This is the frosting I used on it.....my newest chocolate favorite!!!

CHOCOLATE FROSTING:

2 c. (12 ounces) semisweet chocolate chips

1/2 c. butter, cubed

1 c. (8 ounces) sour cream

4-1/2 to 6 c. confectioners' sugar

In a small saucepan, melt chips and butter over low heat (or in microwave). Transfer to mixer bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake.  
**Thin with water or milk to make a great glaze.  I keep this in the fridge, it is great on anything that needs a chocolate finish.

Best Ever Chocolate Cake

3/4 c. butter, softened

2 c. sugar

3 large eggs

2 t. vanilla

2 c. all-purpose flour

3/4 c. baking cocoa

1 t. baking soda

1/2 t. salt

1/4 t. baking powder

1-1/2 c. 2% milk

CHOCOLATE FROSTING:

2 c. (12 ounces) semisweet chocolate chips

1/2 c. butter, cubed

1 c. (8 ounces) sour cream

4-1/2 c. confectioners' sugar

Chocolate curls, optional

Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.

Transfer to prepared pans. Bake at 350° for 20-25 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 small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. Garnish with chocolate curls if desired. Refrigerate leftovers. 

Easy Devil's Food Cake

Easy Devil’s Food Cake

·         1 1/4 c. sugar

·         1 c. buttermilk

·         2/3 c. vegetable oil

·         2 eggs

·         1 t. vanilla

·         1 1/2 c. all purpose flour

·         1/2 c. unsweetened cocoa powder

·         1 1/4 t. baking soda

Frosting

·         1/2 c. (1 stick) butter

·         2 oz. unsweetened chocolate, chopped

·         1/3 c. unsweetened cocoa powder

·         2 t. vanilla

·         2 c. powdered sugar

·         2/3 c. sour cream (more if needed)

Preheat oven to 350°F. Grease and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Sift in flour, cocoa and baking soda. Stir to combine. Divide batter between prepared pans. Bake until toothpick inserted into centers comes out clean, about 25 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks and cool completely.

For Frosting:

Melt butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa powder and vanilla. Whisk in 1 cup sugar and 1/3 cup sour cream. Whisk in remaining 1 cup sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting.

Fried Rice

Fried Rice                    about 6 servings
3 eggs

1T. water

1 T. butter

2 -3 T. oil
1 medium onion, finely chopped or grated
3 cloves garlic, coarsely chopped (or use garlic powder)
4 c. cooked, cold white rice
4 T. soy sauce
1 t. sesame oil (you could omit but is best with)
1⁄2 t. pepper

2 green onions, finely chopped (optional)

In a small bowl beat the eggs with water.
Melt the butter in a large skillet or a wok over medium heat or until sizzling.
Add in eggs and leave flat for about 2 minutes or until cooked through; remove and chop up.
Heat oil in the same skillet; add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time). If adding carrots add them here.
Add in cold rice, soy sauce, sesame oil and black pepper (if adding ham or peas-add them here), stir & fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed).
Stir in the egg and green onion.

Chopped cooked ham or chicken is a great addition.....could also add frozen peas or finely chopped carrots