Feb 252015

Honey Sweet Corn Muffins

With yet another appointment this week to the doc’s office, I can hardly concentrate on cooking, so bare with me as I at least make an attempt to get something in for you to try at home……………
Wanted to try this and compare it to the Country Corn Bread recipe we posted back in 2011; WOW where does the time go? These little puppies were pretty up there on our taster scale and I did like the fact of using honey for the sweetness although the basic mix that you use to make them, already contains sugar; double the sweet tooth pleasure without going overboard, yum. However, I will make them again and next time I think I’ll add a tad bit of diced jalepeno pepper to the batter to do the sweet and hot approach to compliment a nice ham steak or maybe just some good old fried chicken; good thing I had a big lunch today or I’d be running to the kitchen right now and munching on something or t’other!!!!

Nice slab of butter..and you are there!!!

Nice slab of butter..and you are there!!!

Honey Sweet Corn Muffins
  • For the basic mix:
  • 12 cups of all-purpose flour
  • 4 tbsp baking powder
  • 1 tbsp baking soda
  • 2 teas salt
  • 4-1/2 cups sugar
  • AND
  • For the muffins:
  • 2 large eggs at room temperature
  • 1 cup of buttermilk
  • ⅓ cup vegetable oil
  • ½ cup honey (I only used locally produced honey)
  • 2 cups of the basic mix
  • 1 cup yellow or white corn meal
  1. Combine all the liquid ingredients in a mixing bowl and stir until well combined.
  2. Add the dry ingredients and stir just until combined.
  3. Fill muffin cups that have been greased or paper lined, ⅔ full.
  4. Bake in a 400 degree oven for 16 to 20 minutes or until golden brown.

The basic mix will last for awhile in an airtight container in your pantry for up to 3-4 months for you!
Hope you enjoy…………..

And don’t forget to like us on Facebook  and Twitter or join our Saturday news letter to keep up with the latest recipes.

Feb 212015

Baked Shredded Carrots And Zucchini

Heart Friendly too!!

Heart Friendly too!!

With way, way too many trips to doctors this week, not much cooking was done but I did manage to get this one in. I was dying to try my belated Christmas gift from Granddaughter who got me one of those Veggetti gadgets. You know how hooked I am on trying all those things they advertise on the boob tube and I find that some of them are great and others, well you know! I did find that this little gizmo was not very fond of carrots at all and for this recipe, I had to resort to my old grater instead, but the zucchini did come out beautiful just like the ad claims with one little snag. When the zucchini got down past the top of the Veggetti it left a stub that I had to shred by hand, no big deal as I had my old grater already out………

buttermilk cake 007 carrots2

Baked Shredded Carrots And Zucchini
  • 2 tbsp butter
  • ⅓ cup minced onions
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • Salt and pepper to taste
  • 3 tbsp evaporated milk
  • Grated Swiss cheese (I used about ⅓ to ½ cup)
  1. Melt butter in skillet and saute onions until transparent in color.
  2. Stir in the carrots and zucchini along with desired amount of salt and pepper.
  3. Turn into a well greased baking dish, add the evaporated milk and cover.
  4. Bake in a 375 degree oven for about 30 minutes.
  5. About 5 minutes before done, uncover and sprinkle with the Swiss cheese.


Hope you enjoy this and the rest of your weekend!

And don’t forget to like us on Facebook  and Twitter or join our Saturday news letter to keep up with the latest recipes.

Feb 182015

Chocolate Almond Buttermilk Cake

I hope everyone had a super sweet Valentine’s Day with lotsa surprises and some great vittles to etch the occasion in your hearts forever. We had no specific plans other than I wanted to make this cake for husband, however when we had to go pick up his new glasses, the doctor’s assistant asked what we were doing special that evening; well he put his foot in his mouth and said steaks on the grill with a roaring fire in the fireplace (it was a tad bit cold here for us here in Florida), and a nice glass of wine to celebrate our love of many, many moons! I held him to it and had steaks thawing as soon as we got back home!!! Just the two of us, steak, fresh corn on the grill, a nice tossed salad, vino and a cozy fire, what more could you ask for except dessert!!!

You can’t beat the heat of a real fire!

Now onto the cake…….I had been going through an old cookbook and came up with the idea of combining a few different recipes I had found and the following was my concoction to compliment homemade ice cream and fresh strawberries. The only slight problem I encountered was that the main recipe called for was a large tube pan and the one I had apparently was not large enough and I ended up making one Bundt pan and one loaf pan to address the situation. I don’t know what I was thinking at the time because it did dawn on me that the ingredients did seem like quite a lot! So if you do try this, be aware of the amount of batter you are preparing. I had everything readied and still had to grease another pan to accommodate the remainder of batter, but husband will have enough cake to satisfy his chocolate cravings and I have to admit, it was much to my liking too………..and, oh the pounds they are a coming!


A chocolate cake A glass of wine and Thou!

A chocolate cake – A glass of wine – and Thou!

Chocolate Almond Buttermilk Cake
  • 1-1/2 cups Crisco at room temperature
  • 3 cups sugar
  • 6 eggs separated and at room temperature
  • ¼ teas baking soda
  • ½ teas salt
  • 1 cup buttermilk
  • 3 cups flour, sifted
  • 4 tbsp unsweetened cocoa powder
  • 1 teas vanilla extract
  • 1 teas almond extract
  • 1 cup chopped almonds
  1. Beat Crisco and sugar until well mixed.
  2. Add egg yolks one at a time, mixing well after each addition.
  3. Combine the buttermilk with the baking soda and salt; add to Crisco mixture.
  4. Add flour and cocoa powder gradually, mixing well after each addition.
  5. Beat egg whites until stiff peaks form and fold into the batter.
  6. Stir in vanilla and almond extract.
  7. Fold in the chopped almonds and divide mixture into a 9-inch Bundt pan and a 5X9 inch loaf pan that have been greased, more batter of course into the Bundt pan.
  8. Bake in a 325 degree oven, about 1 hour for the loaf pan and 1-1/2 hours for the Bundt pan or until cakes test done.......

This was outstanding with the strawberries and homemade vanilla ice cream not to mention with a hot cup of coffee in the morning………….enjoy!

And don’t forget to like us on Facebook  and Twitter or join our Saturday news letter to keep up with the latest recipes.

Related Posts Plugin for WordPress, Blogger...

Contact Us