I promised you the skillet cornbread recipe. Here it is world, because you have been asking. Just kidding, I rarely get comments and never get requests! This is such an easy recipe…even if you don’t have a cast iron skillet, check out the back of the yellow cornmeal bag or container and follow recipe for muffins or a 9×9 pan. I followed recipe for the moister, sweeter bread..a.k.a..more fat and calories.
1 cup yellow cornmeal
1 cup flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup oil
2 eggs (i’m getting sick of the feathers & crap on the organic or farm fresh eggs..sorry chickens.)
1 cup milk
combine dry ingredients with a whisk
mix wet ingredients with a whisk
combine just until combined…if you get my drift
grease your pan well, and bake at 400 20-25 minutes. (if using skillet you can cook on stovetop for a minute and transfer to the oven, this is optional…such is life)
P.S. have you made Beans Pizza?! I did the other night…oh dear it is good- sorry my pictures are not. Try that recipe!
move over crepes! ♥ Here are the mini almond tortes ♥ And here are my niece & 1 of my 3 brothers back when she was a mini…17 years ago… I love mini’s.
I love sweet potato fries or any fries or tot, really. It’s so easy to BAKE these at home. The hardest steps are scrubbing and cutting them. I spray cookie sheets so the sweets don’t stick, and then drizzle with olive oil..sprinkle with salt.. bake at about 450-475… depending on how thick you slice them & how hot your oven is.. you will have yummy sweet potato fries within 20-30 minutes. Just keep an eye on them and toss them around halfway thru baking-if they look dry during the halfway point- add a little more olive oil.
Did I ever tell you that I made farmstand doughnuts? They were great(Thank you for the recipe Tracy from Shutterbean.com !)
I think I prefer driving to the apple orchard and buying them…no, I don’t see myself making doughnuts again anytime soon. What do I see myself making? Bagels! Salads! Beets?
Anyway…You might want to sit down. In a recent phone conversation, my cousin told me something about duck feathers in fast food products. She is a recent high school graduate… So, you can take her word for it…Or..you can be like me and google “duck feathers in popular donut chain” – you will be sorry you ever went down that duck feather filled rabbit hole. The boston creme just won’t be the same. I’m sorry I had to bring this up but its just one more reason to make your own baked goods.
Posted in Breads, Breakfast, Cakes, Dessert, Dough
Tagged funkin gonuts, Heckle & Jyde, Samantha Mancini, Samantha Mancini High School Graduation, Shutterbean, Shutterbean Farmstand Doughnuts, Tarred and Feathered, Yum
I believe I discovered this recipe on Epicurious while searching for anything to do with Nutella…because I love it. I made this a few times and it is like fried dough without the frying part. I used a large skillet and this thing puffed up all sorts of beautiful. And yummy! Sprinkle with confectioners sugar, drizzle with Nutella Sauce and possibly satisfy your funnel cake craving! I also love the commercial with the mom who feels good about serving it on toast…to her kids for breakfast. Did she read the ingredients? Whatever, I love Nutella…regardless of the sugar and palm oil. You could easily adapt & use another lovely sauce to pour on this treat- I DARE YOU- make this & then when you’re done-please subscribe to beansbakehouse – you will only get an email when there is a new post !
Oven Crespella with Nutella Sauce from Gourmet Magazine April 2008
3/4 cup all-purpose flour
2 large eggs
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/2 cups plus 3 tablespoons whole milk, divided
2 tablespoons unsalted butter
1/2 cup chocolate-hazelnut spread such as Nutella
Confectioners Sugar for dusting
Put a 12-inch ovenproof heavy skillet in middle of oven and preheat oven to 450°F. Cover skillet handle with aluminum foil if necessary.
Whisk together flour, eggs, sugar, vanilla, salt, and 1 1/2 cups milk in a bowl.
Add butter to skillet and heat in oven until golden, about 1 minute. Pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.
Meanwhile, whisk together Nutella and remaining 3 tablespoons milk until smooth. Thin sauce with additional milk if necessary.
Cool pancake in skillet on a rack 5 minutes (it will sink). Dust with confectioners sugar and drizzle with sauce. Serve with berries.
Maybe you think the best waffles come from Belgium or the freezer section or maybe a.. Wafflehouse. You know those chain hotels that lure you in with their steaming waffles in the morning? Do you know what their waffles are made of? Pretty sure they come from a squirt bottle full of preservatives. I wouldn’t be surprised if said squirt bottles are made in China..uh oh i wonder where my waffle iron was made. This recipe could possibly decrease your carbon footprint, satisfy your comfort food craving, and make your family hug you. You need to be embraced for your waffle skills now & then. It’s a win, win. LOVED that movie! One of my tips is to add a little vanilla (I love Watkins) to the batter. Don’t stack waffles on top of one another while hot- you want the crispy wells that hold syrup to stay sturdy 🙂 These are good plain, with syrup & butta(talk amongst yourselves), warm, hot, cold….off the floor..you get it. The pic I took when I made these for my family on Sunday is so blurry..or dreamy!?
Norwegian Waffles from Irene Holman
makes about 10 large
1 stick melted butter
4 tablespoons sugar
1 teaspoon salt
4 cups flour
1 tablespoon baking powder
4 1/2 cups milk (you can use half whole, half skim..probably any combination of milk-vanilla soymilk worked well too!)
1. Whisk dry ingredients in large mixing bowl
2. In separate bowl beat sugar and eggs
3. Add softened butter to egg mixture (making sure that butter is not TOO hot to cook eggs!)
4. Add milk and flour in small amounts, to egg mixture, alternating milk and flour and mixing between additions…I actually added the wet ingredients to the dry… just make sure your mixing bowl is LARGE
This batter should have a more liquid consistency and you can add more milk (up to 1/2 cup) if necessary. Don’t worry if there are small lumps in the batter..
Cook according to your waffle iron directions……ENJOY!