Submitted by Gary Floyd
Makes 12
Ingredients
| 1½ c. cake flour |
|
t tbsp cake flour, reserved |
| ¼ tsp salt |
|
1 tbsp baking powder |
| 3 tbsp sugar |
|
1½ c. evaporated milk |
| 1 lemon |
|
1 large egg |
| 1½ vanilla extract |
|
butter |
| maple syrup |
|
|
Directions
- Heat griddle or skillet over medium to low heat. In a large bowl combine flour, salt, baking powder, & sugar.
- In another bowl, combine evaporated milk, lemon juice, & lemon zest. Let rest for 4-5 minutes. Add egg, vanilla, & melted butter. Lightly stir to blend.
- Gently combine wet & dry ingredients (wet into dry). Stir to blend ingredients. Add more milk if batter seems too thick. Do not make too thin of a batter.
- Melt a dab of butter on heated skillet/griddle. Drop batter by ¼ cups & cook until golden (approximately 1-2 minutes per side). Serve with softened butter & syrup of choice.
Chef’s Note: You can substitute buttermilk for the evaporated milk & lemon juice & zest.
Submitted by Debbie Kruse
Ingredients
| 2 cans creamed corn |
|
4 eggs, slightly beaten |
| 2/3 c. sugar |
|
6 tbsp flour |
| 2 tsp salt |
|
½ tsp nutmeg, ground |
| ½ tsp black pepper |
|
1 c. milk |
| 2 tbsp butter |
|
|
Directions
- Preheat oven to 350°F. Butter or spray 9″x9″ baking dish (or other appropriate sized casserole dish).
- In a large bowl, mix together creamed corn, eggs, sugar, flour, salt, nutmeg, black pepper, & milk. Pour mixture into the prepared baking dish.
- Slice the butter in half & place the slices on top, separated. Bake for 1 hour or until golden brown on top. The center of the pudding may still appear to be loose due to the butter, but the edges should appear done.
- Server warm.
Chef’s Note: May also be prepared ahead of time and re-heated before service.
Submitted by Debbie Kruse
Serves 12
Main Ingredients
| 1 c. light corn syrup |
|
1 c. granulated sugar |
| 6 c. Rice Krispies |
|
1 c. peanut butter |
Topping Ingredients
| 6 oz. chocolate chips |
|
6 oz. butterscotch chips |
Directions
- In a large pot, combine the corn syrup & sugar. Heat over moderate heat until bubbly.
- Remove from the heat. Add peanut butter & stir until melted & combined. Stir in Rice Krispies until well blended.
- Using the back side of a greased spoon, spread the mixture into a 9″x12″ pan or dish.
- In a double boiler, heat the chocolate & butterscotch chips until melted completely. Remove from the heat & spread evenly over the Rice Krispie mixture, or drizzle in creative patterns.
Chef’s Note: You can use chunky or smooth peanut butter, whichever suits your liking more. The topping is optional. For variety you can use both flavors of chips or just use one or the other. If using just one flavor, you’ll need to double the amount.
