Wednesday, November 23, 2011

Fall Fiesta Cake

Okay, I'll admit I'm not into cake decorating like I was a few years ago. However, from time to time I still bake cakes for my Toastmasters Clubs, and some of the individual members are even getting a little bit spoiled.  That said, I needed to come up with a cake for one of my clubs, and what better way to use up the leftover Halloween candy corn than to put it on a cake?  What's really nice about this cake is that it's fun, and you don't have to sign up for a cake decorating class to create it. 

Got leftover Halloween candy?

GM

Monday, November 14, 2011

Historic Recipe--Corn Pudding

This recipe is such a classic that I'm surprised that neither my mother, nor any of my grandmothers, ever prepared it. It comes from Anna's Kitchen, my historic WWII ration recipe cookbook, and it's probably one of the easiest recipes in the entire book. The results are delicious. The pudding has a rich, buttery flavor, making it the perfect, flavorful side dish. Enjoy.

GM

CORN PUDDING

3 eggs
2 cups fresh or canned corn
2 tablespoons melted margarine
salt and pepper
2 cups milk

Beat the eggs. Add all the other ingredients and salt and pepper to taste. Pour into a greased baking dish, place in a pan of hot water, and bake in a moderate oven for about 1 hour or until set in the center. Yields 6 servings.

Modern Adaptation:  A 15.5 ounce can of corn works nicely for this recipe.

Tuesday, November 8, 2011

Chocolate Balls

I recently attended a book signing event and met another author who had a plate of chocolate balls at her signing table.  Interestingly enough, the recipe is that is included in her novel, Falling Through the Cracks, and is served by a character named, Angie.  The author, JLC Pulliam, credits the recipe to Jim Oakley, chef at Rolling Pin Cooking Camp in Athens, Georgia.

Needless to say, I tasted them, and they are, in a word, delicious.  Did I mention that I'm also a chocoholic?

CHOCOLATE BALLS

5 squares unsweetened chocolate
8 oz. cream cheese, softened
1 lb. confectioner's sugar (3 3/4 cups)
zest of one orange
cocoa powder

Melt chocolate in a double-boiler.  Use an electric mixer to blend the cream cheese and sugar.  Stir in the melted chocolate and orange zest.  Refrigerate for 2 hours, or place in the freezer for 45 minutes.  Form into bite-sized pieces.  Round in the palm of your hand to form balls.  Roll in cocoa powder. Keep refrigerated.
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