1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake, room temperature  2 cups by tami.eick
tami.eick
tami.eick 1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake, room temperature 2 cups
Food
Strawberry Dream Cake  serves 10      For the cake  10 ounces (2 cups) frozen whole strawberries   3/4 cup whole milk, room temperature  6 by Pateruska
Pateruska
Pateruska Strawberry Dream Cake serves 10 For the cake 10 ounces (2 cups) frozen whole strawberries 3/4 cup whole milk, room temperature 6
Favorites
Enchilada casserole - layer like lasagna 1 pound ground beef (90% lean) 1 can (10 ounces) enchilada sauce 1 cup salsa 6 flour tortillas (10 inch) 2 cups fresh or frozen corn 4 cups (16 ounces) shredded cheddar cheese by bettercore
bettercore
bettercore Enchilada casserole - layer like lasagna 1 pound ground beef (90% lean) 1 can (10 ounces) enchilada sauce 1 cup salsa 6 flour tortillas (10 inch) 2 cups fresh or frozen corn 4 cups (16 ounces) shredded cheddar cheese
food
Perfect Carrot Cake  Frosting (I double the recipe below to frost a 9-inch layered cake)   8 ounces cream cheese, softened to room temperature   5 tablespoons butter softened to room temperature   1 tablespoon sour cream, light or regular   1/2 teaspoon vanilla extract   1 1/4 cups powdered sugar (4 1/2 ounces) by graciela
graciela
graciela Perfect Carrot Cake Frosting (I double the recipe below to frost a 9-inch layered cake) 8 ounces cream cheese, softened to room temperature 5 tablespoons butter softened to room temperature 1 tablespoon sour cream, light or regular 1/2 teaspoon vanilla extract 1 1/4 cups powdered sugar (4 1/2 ounces)
Desserts
Ingredients
8 ounces pappardelle or fettuccine 
1 1/2 cups frozen peas 
1 tablespoon olive oil 
4 Italian sausage links (about 1 pound) by daphne
daphne
daphne Ingredients 8 ounces pappardelle or fettuccine 1 1/2 cups frozen peas 1 tablespoon olive oil 4 Italian sausage links (about 1 pound)
Food I Want To Eat
"Heaven in a Bowl"   1 fudge brownie mix (13-inch x 9-inch pan size)  2 packages (13 ounces each) miniature peanut butter cups   4 cups cold 2% milk   2 packages (5.1 ounces each) instant vanilla pudding mix  1 cup creamy peanut butter  4 teaspoons vanilla extract  2 cartons (8 ounces each) frozen whipped topping, thawed by tonya
tonya
tonya "Heaven in a Bowl" 1 fudge brownie mix (13-inch x 9-inch pan size) 2 packages (13 ounces each) miniature peanut butter cups 4 cups cold 2% milk 2 packages (5.1 ounces each) instant vanilla pudding mix 1 cup creamy peanut butter 4 teaspoons vanilla extract 2 cartons (8 ounces each) frozen whipped topping, thawed
mmm mmm good
Preview Johnson-Rose 9-1/4 Inch X 5-1/8 Inch X 2-1/4 Inch Aluminum Loaf Pan by Kitchenware1
Kitchenware1
Kitchenware1 Preview Johnson-Rose 9-1/4 Inch X 5-1/8 Inch X 2-1/4 Inch Aluminum Loaf Pan
Top Rated Bakeware
Chocolate Chip Cookie Cake.... (Makes one 8 or 9 inch cookie cake)..Ingredients:  3/4 cup unsalted butter, room temperature; 3/4 cup dark brown sugar; 1/4 cup sugar; 1 egg; 2 tsp vanilla extract; 2 cups all purpose flour; 2 tsp cornstarch; 1 tsp baking soda; 1/2 tsp salt; 1 1/4 cups semi-sweet chocolate chips OR about 1 cup of chocolate chunks. by dcipollone
dcipollone
dcipollone Chocolate Chip Cookie Cake.... (Makes one 8 or 9 inch cookie cake)..Ingredients: 3/4 cup unsalted butter, room temperature; 3/4 cup dark brown sugar; 1/4 cup sugar; 1 egg; 2 tsp vanilla extract; 2 cups all purpose flour; 2 tsp cornstarch; 1 tsp baking soda; 1/2 tsp salt; 1 1/4 cups semi-sweet chocolate chips OR about 1 cup of chocolate chunks.
Favorites
New York Cheesecake •5 large eggs, room temperature •2 cups (one pint) sour cream, room temperature •4 8-ounce packages cream cheese, room temperature •8 tablespoons (one stick) unsalted butter, room temperature •1 1/2 cups sugar •2 tablespoons cornstarch •1 1/2 teaspoons vanilla extract •1 teaspoon fresh lemon juice •1 teaspoon grated lemon zest Directions: Generously butter the inside of a 10-inch springform pan. preheat the oven to 300* Fahrenheit by graciela
graciela
graciela New York Cheesecake •5 large eggs, room temperature •2 cups (one pint) sour cream, room temperature •4 8-ounce packages cream cheese, room temperature •8 tablespoons (one stick) unsalted butter, room temperature •1 1/2 cups sugar •2 tablespoons cornstarch •1 1/2 teaspoons vanilla extract •1 teaspoon fresh lemon juice •1 teaspoon grated lemon zest Directions: Generously butter the inside of a 10-inch springform pan. preheat the oven to 300* Fahrenheit
Desserts
Shrimp Quiche Ingredients 1 cup shredded Swiss cheese (4 ounces) 1 9-inch deep-dish unbaked piecrust 1 package (10-pounce) frozen chopped spinach, thawed and drained 1/2 cup small peeled shrimp (about 4 ounces), uncooked 4 cups small peeled shrimp, uncooked 4 eggs 1 cup heavy cream 2/3 cup half-and-half 1/2 teaspoon salt 1/8 teaspoon cayenne pepper by simone
simone
simone Shrimp Quiche Ingredients 1 cup shredded Swiss cheese (4 ounces) 1 9-inch deep-dish unbaked piecrust 1 package (10-pounce) frozen chopped spinach, thawed and drained 1/2 cup small peeled shrimp (about 4 ounces), uncooked 4 cups small peeled shrimp, uncooked 4 eggs 1 cup heavy cream 2/3 cup half-and-half 1/2 teaspoon salt 1/8 teaspoon cayenne pepper
Kid Parties
Starbuck's Iced Lemon Pound Cake. CAKE INGREDIENTS -   1 box yellow cake mix,   4.3 ounce instant or cook and serve Lemon pudding mix,   1/2 cup vegetable oil,   4 large eggs,   1/2 cup milk,   8 ounces sour cream,   6 tablespoons freshly squeezed lemon juice,   ICING INGREDIENTS -   2 1/2 cups powdered sugar,   3-4 tablespoons freshly squeezed lemon juice by LavenderM
LavenderM
LavenderM Starbuck's Iced Lemon Pound Cake. CAKE INGREDIENTS - 1 box yellow cake mix, 4.3 ounce instant or cook and serve Lemon pudding mix, 1/2 cup vegetable oil, 4 large eggs, 1/2 cup milk, 8 ounces sour cream, 6 tablespoons freshly squeezed lemon juice, ICING INGREDIENTS - 2 1/2 cups powdered sugar, 3-4 tablespoons freshly squeezed lemon juice
Food, glorious food
Loaded baked potato dip with homemade chips  For the dip: 8 ounces (1 cup) sour cream (light is fine) 4 ounces cream cheese, at room temperature 8 ounces (about 2 cups) grated sharp cheddar cheese 8 slices bacon, cooked and crumbled 1/4 cup snipped chives, plus additional for garnish 1 tablespoon powdered ranch seasoning mix 1/4 teaspoon Worcestershire sauce by rochelle
rochelle
rochelle Loaded baked potato dip with homemade chips For the dip: 8 ounces (1 cup) sour cream (light is fine) 4 ounces cream cheese, at room temperature 8 ounces (about 2 cups) grated sharp cheddar cheese 8 slices bacon, cooked and crumbled 1/4 cup snipped chives, plus additional for garnish 1 tablespoon powdered ranch seasoning mix 1/4 teaspoon Worcestershire sauce
Tasty Treats
Mozzarella Ham Stromboli          1 tube (11 ounces) refrigerated crusty French loaf      2 cups (8 ounces) shredded part-skim mozzarella cheese      1/4 pound thinly sliced deli ham      1 tablespoon butter, melted      1 tablespoon grated Parmesan cheese by julia
julia
julia Mozzarella Ham Stromboli 1 tube (11 ounces) refrigerated crusty French loaf 2 cups (8 ounces) shredded part-skim mozzarella cheese 1/4 pound thinly sliced deli ham 1 tablespoon butter, melted 1 tablespoon grated Parmesan cheese
Eat Drink and Be Merry
Cinnamon Roll Pound Cake    Ingredients    For The Cake  3 sticks unsalted butter at room temperature  2 tablespoons shortening or oil   1 1/2 cups granulated sugar   6 large eggs, at room temperature  3 cups sifted cake flour  3 teaspoons baking powder  1 teaspoon salt  1 cup sour cream  1 tablespoon vanilla extract by Okhin
Okhin
Okhin Cinnamon Roll Pound Cake Ingredients For The Cake 3 sticks unsalted butter at room temperature 2 tablespoons shortening or oil 1 1/2 cups granulated sugar 6 large eggs, at room temperature 3 cups sifted cake flour 3 teaspoons baking powder 1 teaspoon salt 1 cup sour cream 1 tablespoon vanilla extract
Favorites
Preview Wilton Aluminum 16 by 4 by 4-1/2-Inch Long Loaf Pan - Jumbo - Set of 2 by Topstarware
Topstarware
Topstarware Preview Wilton Aluminum 16 by 4 by 4-1/2-Inch Long Loaf Pan - Jumbo - Set of 2
Top Rated Cookware
Heavenly Blueberry and Cream Angel Dessert Blueberry Filling: 12 oz frozen blueberries 2 Tbsp sugar 2 tablespoons cornstarch 1/4 cup cold water Squeeze of fresh lemon juice (about 1/2 tablespoon)  Cake and Cream: Baked, cooled and cubed angel food cake (see note) 16 ounces light cream cheese, softened to room temperature 2/3 cup half-and-half or evaporated milk (can use skim evaporated milk) 2/3 cup granulated sugar  Whipped Cream: 1 1/2 cups heavy cream 3 tablespoons powdered sugar by Raelynn8
Raelynn8
Raelynn8 Heavenly Blueberry and Cream Angel Dessert Blueberry Filling: 12 oz frozen blueberries 2 Tbsp sugar 2 tablespoons cornstarch 1/4 cup cold water Squeeze of fresh lemon juice (about 1/2 tablespoon) Cake and Cream: Baked, cooled and cubed angel food cake (see note) 16 ounces light cream cheese, softened to room temperature 2/3 cup half-and-half or evaporated milk (can use skim evaporated milk) 2/3 cup granulated sugar Whipped Cream: 1 1/2 cups heavy cream 3 tablespoons powdered sugar
Favorites
Makes 8 servings Prep Time: 10 minutes Cook Time: 8 hours on LOW or 4 hours on HIGH Ingredients 4 whole bone-in chicken breasts, (about 2 1/4 pounds), halved 3 cups cubed potatoes (about 1 pound) 3 cups baby carrots (about 1 pound) 1 medium onion, coarsely chopped 2 packages McCormick® Chicken Gravy Mix 1 cup water 1 by viola
viola
viola Makes 8 servings Prep Time: 10 minutes Cook Time: 8 hours on LOW or 4 hours on HIGH Ingredients 4 whole bone-in chicken breasts, (about 2 1/4 pounds), halved 3 cups cubed potatoes (about 1 pound) 3 cups baby carrots (about 1 pound) 1 medium onion, coarsely chopped 2 packages McCormick® Chicken Gravy Mix 1 cup water 1
Recipes to Try
10 Minute Simple Peanut Butter Fudge Dip - Peanut Butter Fudge Dip 4 ounces cream cheese, at room temperature 1/2 stick (4 tablespoons) unsalted butter 1/2 cup mini marshmallows 1/2 cup chunky honey roasted peanut butter (I used Skippy) 1/2 pound (about 2 cups) powdered sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt by ann.m.triplett
ann.m.triplett
ann.m.triplett 10 Minute Simple Peanut Butter Fudge Dip - Peanut Butter Fudge Dip 4 ounces cream cheese, at room temperature 1/2 stick (4 tablespoons) unsalted butter 1/2 cup mini marshmallows 1/2 cup chunky honey roasted peanut butter (I used Skippy) 1/2 pound (about 2 cups) powdered sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt
Favorites
Ingredients  1 package (8 ounces) cream cheese, softened  1 jar (7 ounces) marshmallow creme  1 can (8 ounces) crushed pineapple, drained  1/2 cup flaked coconut  Assorted fresh fruit or cubed pound cake  Directions  In a small bowl, beat cream cheese and marshmallow creme until fluffy. Fold in pineapple and coconut. Cover and chill until serving. Serve with fruit or pound cake. Yield: 2-1/2 cups by theresa
theresa
theresa Ingredients 1 package (8 ounces) cream cheese, softened 1 jar (7 ounces) marshmallow creme 1 can (8 ounces) crushed pineapple, drained 1/2 cup flaked coconut Assorted fresh fruit or cubed pound cake Directions In a small bowl, beat cream cheese and marshmallow creme until fluffy. Fold in pineapple and coconut. Cover and chill until serving. Serve with fruit or pound cake. Yield: 2-1/2 cups
Cookies and Bars
Campbell's 15-Minute Chicken & Rice Dinner Recipe1 tablespoon vegetable oil 1 1/4 pounds skinless, boneless chicken breast halves 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 1/2 cups water 1/4 teaspoon paprika 1/4 teaspoon ground black pepper 2 cups uncooked instant white rice 2 cups fresh or frozen broccoli florets by dina
dina
dina Campbell's 15-Minute Chicken & Rice Dinner Recipe1 tablespoon vegetable oil 1 1/4 pounds skinless, boneless chicken breast halves 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 1/2 cups water 1/4 teaspoon paprika 1/4 teaspoon ground black pepper 2 cups uncooked instant white rice 2 cups fresh or frozen broccoli florets
Sweets and Treats
Buttermilk-Blueberry Breakfast Cake. Serves 6-8 ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 3/4 cup + 2 tablespoons + 1 tablespoon sugar 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk by graciela
graciela
graciela Buttermilk-Blueberry Breakfast Cake. Serves 6-8 ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 3/4 cup + 2 tablespoons + 1 tablespoon sugar 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk
Desserts
POUND CAKE  1/2 cup butter, softened  4 ounces cream cheese, softened  1 cup granular Splenda or equivalent liquid Splenda  5 eggs, room by Kayecee
Kayecee
Kayecee POUND CAKE 1/2 cup butter, softened 4 ounces cream cheese, softened 1 cup granular Splenda or equivalent liquid Splenda 5 eggs, room
Food
Garden Betty’s Homemade Whole Grain Chicken Feed (Updated and Now Corn-Free!) Makes 8 1/2 pounds (fills 10-pound feeder) 4 cups oat groats 4 cups black oil sunflower seeds 4 cups hard red wheat berries 2 cups soft white wheat berries 2 cups triticale berries 2 cups rye berries 2 cups millet 2 cups sesame seeds 1 cup flax seeds 1/2 cup brewer’s yeast 1/4 cup kelp granules free-choice oyster shells (or crushed eggshells) free-choice grit by veronicawasp
veronicawasp
veronicawasp Garden Betty’s Homemade Whole Grain Chicken Feed (Updated and Now Corn-Free!) Makes 8 1/2 pounds (fills 10-pound feeder) 4 cups oat groats 4 cups black oil sunflower seeds 4 cups hard red wheat berries 2 cups soft white wheat berries 2 cups triticale berries 2 cups rye berries 2 cups millet 2 cups sesame seeds 1 cup flax seeds 1/2 cup brewer’s yeast 1/4 cup kelp granules free-choice oyster shells (or crushed eggshells) free-choice grit
sweet tooth
Classic CheesecakeFor Crust 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan 12 graham crackers (3-by-5 inch) 1/4 cup sugar 1/4 teaspoon coarse salt For Filling 2 1/2 pounds bar cream cheese, room temperature 1 1/2 cups sugar 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 1/2 teaspoon coarse salt 4 large eggs 1 cup sour cream by graciela
graciela
graciela Classic CheesecakeFor Crust 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan 12 graham crackers (3-by-5 inch) 1/4 cup sugar 1/4 teaspoon coarse salt For Filling 2 1/2 pounds bar cream cheese, room temperature 1 1/2 cups sugar 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 1/2 teaspoon coarse salt 4 large eggs 1 cup sour cream
Desserts
How to make cake flour:  2 cups cake flour = 1 3/4 cups all-purpose flour + 1/4 cup cornstarch    or    1 cup cake flour = 7/8 cups by graciela
graciela
graciela How to make cake flour: 2 cups cake flour = 1 3/4 cups all-purpose flour + 1/4 cup cornstarch or 1 cup cake flour = 7/8 cups
Desserts
Preview PushPan Round 8 by 2-Inch Aluminum Cake Pan by Kitchenware1
Kitchenware1
Kitchenware1 Preview PushPan Round 8 by 2-Inch Aluminum Cake Pan
Top Rated Bakeware
Ingredients 4 1/2 cups all-purpose flour , sifted 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter , at room temperature 2 1/2 cups sugar 6 large eggs , at room temperature 3 cups milk 1 1/2 teaspoons vanilla extract 3 cups sugar 1/2 cup unsweetened cocoa powder , preferably Dutch process 1 cup (2 sticks) unsalted butter , cut up 1 can (12 ounces) evaporated milk 1 tablespoon vanilla extract Pecan halves, for garnish Directions Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess. To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside. Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer. Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled. To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable. Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.) Recommended technique: If you buy inexpensive aluminum foil cake pans at the grocery store (they can be saved for another time as well), you will be able to knock out layers in no time. And no washing between baking!.. by my escape
my escape
my escape Ingredients 4 1/2 cups all-purpose flour , sifted 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter , at room temperature 2 1/2 cups sugar 6 large eggs , at room temperature 3 cups milk 1 1/2 teaspoons vanilla extract 3 cups sugar 1/2 cup unsweetened cocoa powder , preferably Dutch process 1 cup (2 sticks) unsalted butter , cut up 1 can (12 ounces) evaporated milk 1 tablespoon vanilla extract Pecan halves, for garnish Directions Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess. To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside. Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer. Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled. To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable. Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.) Recommended technique: If you buy inexpensive aluminum foil cake pans at the grocery store (they can be saved for another time as well), you will be able to knock out layers in no time. And no washing between baking!..
recipes
Sweet Corn Cake  1/2 cup / 1 stick unsalted butter, at room temperature  1/3 cup masa harina ( corn flour used for tortillas etc, pic below )  1/4 cup water  1 1/2 cups frozen corn kernels, thawed  1/4 cup cornmeal  ( pic below )  1/3 cup sugar  2 tbsp heavy cream  1/4 tsp salt  1/2 tsp baking powder by aisha
aisha
aisha Sweet Corn Cake 1/2 cup / 1 stick unsalted butter, at room temperature 1/3 cup masa harina ( corn flour used for tortillas etc, pic below ) 1/4 cup water 1 1/2 cups frozen corn kernels, thawed 1/4 cup cornmeal ( pic below ) 1/3 cup sugar 2 tbsp heavy cream 1/4 tsp salt 1/2 tsp baking powder
Making
Light and Fluffy Honey Whole Wheat Bread 1-2/3 cups water 2 teaspoons olive oil 1/4 cup honey 2 teaspoons salt 2 cups whole wheat flour 2-1/4 cups bread flour 2 teaspoons Fleischmann's Bread Machine Yeast Follow your bread machine manufacturer's instructions for baking bread.  With my Oster, the white bread setting is best. (yield: 2 pound loaf) OR, make by hand (yield: 2 one pound loaves). by loraine
loraine
loraine Light and Fluffy Honey Whole Wheat Bread 1-2/3 cups water 2 teaspoons olive oil 1/4 cup honey 2 teaspoons salt 2 cups whole wheat flour 2-1/4 cups bread flour 2 teaspoons Fleischmann's Bread Machine Yeast Follow your bread machine manufacturer's instructions for baking bread. With my Oster, the white bread setting is best. (yield: 2 pound loaf) OR, make by hand (yield: 2 one pound loaves).
Delicious Treats
Preview Focus Foodservice Commercial Bakeware 5-5/8 by 3-1/8-Inch Loaf Pan by Kitchenware1
Kitchenware1
Kitchenware1 Preview Focus Foodservice Commercial Bakeware 5-5/8 by 3-1/8-Inch Loaf Pan
Top Rated Bakeware
Corn spoon bread: 1 package (8 ounces) cream cheese, softened 1/3 cup sugar 1 cup 2% milk 2 eggs 2 tablespoons butter, melted 1 teaspoon salt 1/4 teaspoon ground nutmeg Dash pepper 2-1/3 cups frozen corn, thawed 1 can (14-3/4 ounces) cream-style corn 1 package (8-1/2 ounces) corn bread/muffin mix by simone
simone
simone Corn spoon bread: 1 package (8 ounces) cream cheese, softened 1/3 cup sugar 1 cup 2% milk 2 eggs 2 tablespoons butter, melted 1 teaspoon salt 1/4 teaspoon ground nutmeg Dash pepper 2-1/3 cups frozen corn, thawed 1 can (14-3/4 ounces) cream-style corn 1 package (8-1/2 ounces) corn bread/muffin mix
Kid Parties