So while this recipe technically came from a book, one of my best friends & the best budding freelance bakers I know made it for our Christmas party last year and it killed!
1. Ahead of time, bake a batch of brownies in a 9″ square dish. Once cooled and cut into 1″ cubes you should have enough for the brownie layer here.
2. Beat milk & dry pudding mixes in large bowl with wire whisk 2 minutes or until blended.
3. Gently stir in 1 c. of the whipped topping.
4. Place half of the brownies in a 2 qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping, & raspberries. Repeat all layers.
5. Refrigerate at least 1 hour. Store leftovers in refrigerator.
Chef’s Note: If desired, use Baker’s One Bowl Brownies to bake a 13×9″ brownie batch. Cut enough of the brownies into 1″ cubes to measure for this recipe. Reserve remaining brownies for snacking!
1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
2. Blend ½ the corn kernels with the water in a blender until smooth.
3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt & milk.
5. Bring a medium saucepan of water to boil.
6. Pour the mixture into an 8″ baking dish.
7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.
Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.
Posted by Trish | Under Condiments, Dips
Saturday Mar 29, 2008
Yields About 5 c.
½ c. milk
1/3 c. salsa
3 pkg (8 oz each) cream cheese, cubed
2 pkg (8 oz each) imitation crab meat, flaked
1 c. thinly sliced green onions
1 c an (4 oz) chopped green chilies
Combine milk & salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions & chilies. Cover & cook on low for 3-4 hours, stirring ever 30 minutes. Serve with assorted crackers or sourdough baguette slices.
Posted by Trish | Under Lunch, Soups
Saturday Mar 29, 2008
Submitted by Carli
2 c. water
½ c. diced carrots
¼ c. chopped onion
¼ tsp pepper
2 c. diced potatoes
½ c. diced celery
1 tsp salt
1 c. chopped ham
White Sauce:
¼ c. butter
2 c. milk
¼ c. flour
2 c. grated cheddar cheese
Combine water, potatoes, carrots, celery, onion, salt & pepper in a large pot. Boil 10-12 minutes. Meanwhile, in a small saucepan, make white sauce by melting butter, then adding the flour slowly & stirring until smooth. Add milk slowly. Then cook until thickened. Add cheese to sauce; stir until melted. Add white sauce & ham to vegetables that have not been drained & heat through.
1. Combine the coffee powder & cinnamon in a heatproof bowl & add ¼ c. boiling water. Stir to dissolve & set aside to cool.
2. Sift the flour into a bowl & stir in the sugar, making a well in the center. Whisk the eggs, milk, & cooled coffee in a jug & gradually pour into the well, whisking until just smooth.
3. Heat frying pan over medium heat & brush lightly with melted butter. Drop heated tablespoons of batter into the pan, allowing room for spreading.
4. Cook the pikelets until small bubbles appear on the surface & the underside has browned. Turn over & cook the other side.
5. Transfer to a plate & cover with a tea towel to keep warm while cooking the remaining batter. Serve with the Kahlua cream & fresh raspberries.
1. Ahead of time, bake a batch of brownies in a 9″ square dish. Once cooled and cut into 1″ cubes you should have enough for the brownie layer here.
