Sweet Cornbread

I’m always on the lookout for a cornbread recipe that’s similar to supermarket bakery cornbread, with the lightly sweet, sticky top. This is by far the closest I’ve gotten, and is definitely a keeper! I used cornmeal from the Jimmy Red corn we grew at work, which went through interesting color changes in the process – pinkish batter, bluish cornbread. Weird!

This is thick enough cornbread that this is a stupid-large slice!

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup stone-ground cornmeal
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 10 tablespoons unsalted butter, divided
  • 1 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons honey

Preheat your oven to 350 degrees. Butter and flour a 9″ cake pan.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt, then set aside.

In a medium bowl, melt 8 tablespoons of the butter. Whisk in the buttermilk, eggs, and vanilla.

My buttermilk had been frozen and thawed, so looked slightly curdled until it was all mixed together.

Stir the wet mixture into the dry mixture until evenly mixed.

Transfer to the prepared cake pan.

Bake 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let cool in the cake pan for 15 minutes, then turn out onto a plate/platter.

Melt the remaining 2 tablespoons of butter and stir together with the honey.

Spread evenly over the top of the cornbread, then serve either warm or at room temperature.

Sweet Cornbread

From Food Network.

  • 1 cup all-purpose flour
  • 1 cup stone-ground cornmeal
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 10 tablespoons unsalted butter, divided
  • 1 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons honey

Preheat your oven to 350 degrees. Butter and flour a 9″ cake pan.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt, then set aside. In a medium bowl, melt 8 tablespoons of the butter. Whisk in the buttermilk, eggs, and vanilla.

Stir the wet mixture into the dry mixture until evenly mixed. Transfer to the prepared cake pan and bake 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let cool in the cake pan for 15 minutes, then turn out onto a plate/platter. Melt the remaining 2 tablespoons of butter and stir together with the honey. Spread evenly over the top of the cornbread, then serve either warm or at room temperature.

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Cheese Buldak

A Korean dish, but then I have messed up the proportions from the original recipe to my preferences, plus I’m not sure super authentic Korean food has a ton of cheese, so…tasty spicy food of questionable heritage? But it’s DELICIOUS so we’ll go with it!

Ingredients:

  • 1/4 cup gochugaru (Korean hot pepper flakes)
  • 2 tablespoons gochujang (Korean chili pepper paste)
  • 1 teaspoon soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1/4 teaspoon black pepper
  • 3 tablespoons sugar
  • 3 cloves garlic, minced (I tend to round up on garlic, but have taken it too far with this recipe before, to the point that it wasn’t an improvement)
  • 1 teaspoon ginger, minced
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 2 large chicken breasts, cut into bite-sized pieces
  • 2 cups Korean rice cakes
  • 8 ounces shredded mozzarella cheese

Combine the gochugaru, gochujang, soy sauce, 2 tablespoons of the oil, the pepper, sugar, garlic, ginger, salt, and water in a bowl or large ziplock, and mix together well.

Add the chicken, turn to coat, and set aside. I actually did this part before work this most recent time I cooked this, to make things faster in the evening, but a long marinating time isn’t necessary.

In a large cast-iron skillet, heat the remaining tablespoon of oil over medium-high heat. Add the rice cakes and cook until all the rice cakes are soft and chewy, 3-4 minutes, then remove from the pan to a bowl and set aside.

Add the chicken mixture to the now-empty pan. Cover and cook, stirring occasionally, 8 minutes. Meanwhile, move a rack to the center position in the oven and preheat the broiler on high.

Add the rice cakes to the chicken mixture and stir in. Reduce the heat to low, cover again, and cook another 5 minutes, or until the chicken is fully cooked.

Sprinkle the cheese evenly over the top of the chicken mixture, then transfer into the oven.

Broil until cheese is melted completely and starting to brown – check at 2 minutes, and every minute after to prevent burning, but only 2 or 3 should be necessary.

Remove from the oven and let sit 5 minutes for the cheese to set some, then serve still hot.

Cheese Buldak

Adapted from Omnivore’s Cookbook.

  • 1/4 cup gochugaru (Korean hot pepper flakes)
  • 2 tablespoons gochujang (Korean chili pepper paste)
  • 1 teaspoon soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1/4 teaspoon black pepper
  • 3 tablespoons sugar
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 2 large chicken breasts, cut into bite-sized pieces
  • 2 cups Korean rice cakes
  • 8 ounces shredded mozzarella cheese

Combine the gochugaru, gochujang, soy sauce, 2 tablespoons of the oil, the pepper, sugar, garlic, ginger, salt, and water in a bowl or large ziplock, and mix together well. Add the chicken, turn to coat, and set aside.

In a large cast-iron skillet, heat the remaining tablespoon of oil over medium-high heat. Add the rice cakes and cook until all the rice cakes are soft and chewy, 3-4 minutes, then remove from the pan to a bowl and set aside.

Add the chicken mixture to the now-empty pan. Cover and cook, stirring occasionally, 8 minutes. Meanwhile, move a rack to the center position in the oven and preheat the broiler on high.

Add the rice cakes to the chicken mixture and stir in. Reduce the heat to low, cover again, and cook another 5 minutes, or until the chicken is fully cooked.

Sprinkle the cheese evenly over the top of the chicken mixture, then transfer into the oven. Broil until cheese is melted completely and starting to brown – check at 2 minutes, and every minute after to prevent burning.

Remove from the oven and let sit 5 minutes for the cheese to set some, then serve still hot.

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Thai-Style Sweetcorn Soup

A really quick soup (unless you, for some reason, insist on making your own creamed corn because you’ve been making SO MUCH creamed corn at work and why stop now?) that would be extra good with some crusty bread on the side. This is one where I could use the full amount of spiciness and still think there’s even room for more.  I’m not sure I’ve ever had specifically this soup in a restaurant, but it feels familiar and good.

corn corn forever corn

Ingredients:

  • 1/2 teaspoon sesame oil
  • 2 spring onions, thinly sliced
  • 1 garlic clove, crushed
  • 2 1/2 cups chicken stock
  • 1 15 ounce can cream-style sweetcorn
  • 1 1/4 cups cooked, peeled prawns (I used ‘salad shrimp’, which was the option my supermarket had that made sense – this cookbook author was British, so may have had different things available)
  • 1 teaspoon green chili paste or chili sauce (optional)
  • salt and black pepper
  • fresh coriander leaves, to garnish

Heat the oil in a large, heavy-bottomed saucepan. Saute the green onions and garlic over medium heat for 1 minute until softened, not browned.

Add the stock, corn, prawns, and the chili paste/sauce if using.

Bring to a boil, stirring occasionally. Season to taste, then serve at once, sprinkled with coriander leaves.

Whoops, I super didn’t buy coriander. Whatever.

Thai-Style Sweetcorn Soup

From Low Fat Low Cholesterol Cooking.

  • 1/2 teaspoon sesame oil
  • 2 spring onions, thinly sliced
  • 1 garlic clove, crushed
  • 2 1/2 cups chicken stock
  • 1 15 ounce can cream-style sweetcorn
  • 1 1/4 cups cooked, peeled prawns
  • 1 teaspoon green chili paste or chili sauce (optional)
  • salt and black pepper
  • fresh coriander leaves, to garnish

Heat the oil in a large, heavy-bottomed saucepan. Saute the green onions and garlic over medium heat for 1 minute until softened, not browned. Add the stock, corn, prawns, and the chili paste/sauce if using. Bring to a boil, stirring occasionally. Season to taste, then serve at once, sprinkled with coriander leaves.

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Skillet Apple Pie

A pretty quick pie to put together, with some extra tastiness on top of a standard apple pie.

Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 2 refrigerated pie crusts
  • 42 ounce can canned apple pie filling
  • 2 tablespoons cinnamon sugar, divided
  • ice cream, for serving

Preheat oven to 400 degrees. Melt the butter in a 10″ cast iron skillet over medium heat. Spoon out 1 tablespoon of the melted butter and set aside for later.

Add the brown sugar to the melted butter remaining in the pan and continue to cook until the sugar is dissolved into the butter, then remove from the heat.

Unroll one of the prepared pie crusts into the pan over the melted butter.

Fill with the canned pie filling, then sprinkle 1 tablespoon of the cinnamon sugar over the pie filling.

Top with the second pie crust, then brush the top crust with the reserved butter, and sprinkle with the remaining tablespoon of cinnamon sugar. Cut vents in the middle of the top crust.

Bake for 30 minutes, or until the crust is browned and the filling is bubbling. Serve still hot, with ice cream!

Skillet Apple Pie

From Brown Eyed Baker.

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 2 refrigerated pie crusts
  • 42 ounce can canned apple pie filling
  • 2 tablespoons cinnamon sugar, divided
  • ice cream, for serving

Preheat oven to 400 degrees. Melt the butter in a 10″ cast iron skillet over medium heat. Spoon out 1 tablespoon of the melted butter and set aside for later.

Add the brown sugar to the melted butter remaining in the pan and continue to cook until the sugar is dissolved into the butter, then remove from the heat.

Unroll one of the prepared pie crusts into the pan over the melted butter. Fill with the canned pie filling, then sprinkle 1 tablespoon of the cinnamon sugar over the pie filling. Top with the second pie crust, then brush the top crust with the reserved butter, and sprinkle with the remaining tablespoon of cinnamon sugar. Cut vents in the middle of the top crust, then bake for 30 minutes, or until the crust is browned and the filling is bubbling. Serve still hot, with ice cream!

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Buckwheat Focaccia

A reasonably quick bread that is really tasty from a topping of salt, herbs, and olive oil. I made this with sage, because that was what was in some of the other dishes in the meal I was making, but rosemary or oregano would also be good.

Ingredients:

  • 1 package/2 1/4 teaspoons active dry yeast
  • 1 cup lukewarm water
  • 1/3 cup olive oil, divided
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 3/4 cup buckwheat flour
  • 3/4 cup whole wheat bread flour
  • 1 cup unbleached white flour
  • 1 clove garlic, minced
  • coarse salt for sprinkling
  • rosemary, oregano, sage, or other herbs for sprinkling – for larger leaves, tear first

In a medium bowl, combine the yeast and water and let stand until foamy, 5-10 minutes. Add half the oil, then all of the molasses and salt, and stir.

In a large bowl, stir together the flours. Add the yeast mixture and stir until mostly sticking together, then turn out onto a floured board and knead for 5 minutes, adding extra wheat flour if needed. I did need a fair bit more to reduce stickiness.

Spread the dough into a 1/2″ thick oval on a parchment- or silpat-lined baking sheet and let rise 40-50 minutes until doubled.

I guess I always round up garlic?

Preheat oven to 400 degrees. Use your thumb to poke shallow holes into the bread’s surface.

Pour the remaining olive oil over the surface and sprinkle with the garlic, salt, and herbs.

Bake 20-25 minutes, or until the bread is lightly golden. Let cool a few minutes, then serve.

I had this one around 4 or 5 days (I made A LOT of food that day, and was eating it alone) and it got mold when kept in a big ziplock, so this might be moist enough that it’s better to eat, with company, in a day or two.

Buckwheat Focaccia

From The Vegan Atlas.

  • 1 package/2 1/4 teaspoons active dry yeast
  • 1 cup lukewarm water
  • 1/3 cup olive oil, divided
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 3/4 cup buckwheat flour
  • 3/4 cup whole wheat bread flour
  • 1 cup unbleached white flour
  • 1 clove garlic, minced
  • coarse salt for sprinkling
  • rosemary, oregano, sage, or other herbs for sprinkling – for larger leaves, tear first

In a medium bowl, combine the yeast and water and let stand until foamy, 5-10 minutes. Add half the oil, then all of the molasses and salt, and stir.

In a large bowl, stir together the flours. Add the yeast mixture and stir until mostly sticking together, then turn out onto a floured board and knead for 5 minutes, adding extra wheat flour if needed.

Spread the dough into a 1/2″ thick oval on a parchment- or silpat-lined baking sheet and let rise 40-50 minutes until doubled.

Preheat oven to 400 degrees. Use your thumb to poke shallow holes into the bread’s surface, then pour the remaining olive oil over the surface and sprinkle with the garlic, salt, and herbs. Bake 20-25 minutes, or until the bread is lightly golden. Let cool a few minutes, then serve.

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Lemon Meringue Cupcakes

Some delicious cupcakes with tart lemon to cut the very sweet meringue, and an excuse to get out your blowtorch, which is always fun! I made these with my former ‘Summertime Cake Series’ partner, but his life has changed enough that we had to buy sugar and borrow a cupcake tin!

We found that this made enough cupcake batter that, to avoid overflowing, we put some extra in an 8×8, and that worked fine too. You can absolutely make your own lemon curd, but…not everyone has time for that!

Ingredients:

Cupcakes:

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 cup sugar, divided
  • 4 large egg whites
  • 4 large egg yolks
  • 1 cup vegetable oil
  • 1 cup water
  • 1/2 teaspoon vanilla extract
  • zest of 1 lemon

Swiss Meringue Buttercream:

  • 4 large egg whites
  • 1 cup sugar

To assemble:

  • 1 10 ounce jar of lemon curd

To make the cupcakes, first preheat the oven to 375 degrees and line 2 cupcake tins with liners. Sift together the flour, baking powder, and 1/2 cup sugar in a large bowl and set aside. In a medium bowl, beat the egg whites until soft peaks form, then gradually add the remaining 1/2 cup sugar while continuing to beat to medium peaks. (No, I’d never heard of medium peaks before either, but you can figure it out.) Set the egg whites aside.

peaky

In another large bowl, combine the 4 egg yolks, oil, water, vanilla, and zest. Beat until well combined.

Add the yolk mixture gradually to the dry ingredients, beating while you pour it in. Add enough of the yolk mixture until the dry goods form a paste, then stop and scrape down the sides of the bowl, before continuing to add the remaining yolk mixture. Beat another 2 minutes on medium speed.

Gently blend 1/3 of the beaten egg whites into the yolk mixture, then fold in the remaining whites.

Fill each cupcake paper 2/3-3/4 full. If you also feel like you’ll have too much, bake it separately too!

Bake for 20 minutes (checking any extra in a cake pan sooner if it is a thin layer), until the top springs back when gently touched. Let cool in the pans several minutes, then remove to a wire rack to cool, or at least turn on their sides to let steam out from the bottoms. Cool before continuing.

To make the meringue buttercream, combine the egg whites and sugar in a clean bowl that can be used as the top of a double boiler. Stir until blended

Place the bowl over a saucepan of simmer water, stirring frequently until the sugar dissolves and the mixture reaches 140 degrees. I didn’t have a candy thermometer, so just kept an eye on the sugar and guessed. Transfer the bowl to your stand mixer or a hotplate on the counter and beat on high speed until the meringue is thick, glossy, and reaches the stiff peak stage.

Using a piping bag full of lemon curd with a large plain tip (or a ziplock with the corner cut off and a funnel wedged through – we’re improvising!) insert the tip into the center of the cupcake and squeeze gently until you can just see a bit of curd around the tip. Repeat, filling each cupcake, and if needed stabbing curd into your separate cake as well.

Innovation!

Top with meringue, also using the piping bag, or just using a spoon as desired.

There was enough for the bare 4, but apparently some people can’t handle the sugar 😉 I want more of the Thai noodles in the back!

Toast lightly with a kitchen torch or under the broiler until golden brown to finish.

teamwork, dream work, etc

Lemon Meringue Cupcakes

Adapted from Unicorn Love, formerly CakeSpy.

Cupcakes:

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 cup sugar, divided
  • 4 large egg whites
  • 4 large egg yolks
  • 1 cup vegetable oil
  • 1 cup water
  • 1/2 teaspoon vanilla extract
  • zest of 1 lemon

Swiss Meringue Buttercream:

  • 4 large egg whites
  • 1 cup sugar

To assemble:

  • 1 10 ounce jar of lemon curd

To make the cupcakes, first preheat the oven to 375 degrees and line 2 cupcake tins with liners. Sift together the flour, baking powder, and 1/2 cup sugar in a large bowl and set aside. In a medium bowl, beat the egg whites until soft peaks form, then gradually add the remaining 1/2 cup sugar while continuing to beat to medium peaks. Set the egg whites aside.

In another large bowl, combine the 4 egg yolks, oil, water, vanilla, and zest. Beat until well combined, then add gradually to the dry ingredients, beating while you pour it in. Add enough of the yolk mixture until the dry goods form a paste, then stop and scrape down the sides of the bowl, before continuing to add the remaining yolk mixture. Beat another 2 minutes on medium speed. Gently blend 1/3 of the beaten egg whites into the yolk mixture, then fold in the remaining whites. Fill each cupcake paper 2/3-3/4 full. Bake for 20 minutes, until the top springs back when gently touched. Let cool in the pans several minutes, then remove to a wire rack to cool, or at least turn on their sides to let steam out from the bottoms. Cool before continuing.

To make the meringue buttercream, combine the egg whites and sugar in a clean bowl that can be used as the top of a double boiler. Stir until blended, then place the bowl over a saucepan of simmer water, stirring frequently until the sugar dissolves and the mixture reaches 140 degrees. I didn’t have a candy thermometer, so just kept an eye on the sugar and guessed. Transfer the bowl to your stand mixer or a hotplate on the counter and beat on high speed until the meringue is thick, glossy, and reaches the stiff peak stage.

Using a piping bag full of lemon curd with a large plain tip insert the tip into the center of the cupcake and squeeze gently until you can just see a bit of curd around the tip. Repeat, filling each cupcake. Top with meringue, also using the piping bag, or just using a spoon as desired. Toast lightly with a kitchen torch or under the broiler until golden brown to finish.

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Kalamata Chicken with New Potatoes

Made this with friends I was visiting last week, and luckily they were just as excited about these flavors as I was! I think even one of the kids (ages small and smaller) liked this, which is pretty good when mac and cheese is also on offer!

Not a food stylist today…

Ingredients:

  • 1 1/2 pounds small potatoes (new red potatoes or Yukon gold), cut in half
  • 4 skinless, boneless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon pepper plus more to taste
  • 2 tablespoons olive oil
  • 1 large onion, diced large
  • 6 garlic cloves, smashed
  • 1 14.5 ounce can crushed tomatoes
  • 1 cup pitted Kalamata olives
  • 1/4 cup coarsely chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • cooked rice for serving

Boil the potatoes in a pot filled with salted water for 15 minutes, or until fork-tender. When done, drain and set aside.

Meanwhile, cut each chicken breast into 6 pieces by cutting in half lengthwise, then into thirds the other way.

Preheat the oven to 375 degrees.

Mix together the flour, salt, and pepper. Dust the flour mixture onto the chicken, shaking loose any excess.

Heat an ovenproof saut̩ pan (or skillet Рthe difference is that a saut̩ pan has straight vertical sides so it holds more vs a skillet, which has slanted sides РI had to google it) over medium high heat and add the olive oil. Cook the chicken until it is lightly golden on all sides, 8-10 minutes.

Add the onion and smashed garlic to the chicken and cook several additional minutes until the onion starts to become translucent, then add the tomatoes, olives, and parsley as well.

Transfer the pan to the middle rack of the oven and cook for 20 minutes.

Remove from the oven and top with the basil and additional salt and pepper to taste, then serve still hot over a bit of rice – you do have potatoes, so don’t need TOO MANY more carbs!

Kalamata Chicken with New Potatoes

From Feed Zone Table.

  • 1 1/2 pounds small potatoes (new red potatoes or Yukon gold), cut in half
  • 4 skinless, boneless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon pepper plus more to taste
  • 2 tablespoons olive oil
  • 1 large onion, diced large
  • 6 garlic cloves, smashed
  • 1 14.5 ounce can crushed tomatoes
  • 1 cup pitted Kalamata olives
  • 1/4 cup coarsely chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • cooked rice for serving

Boil the potatoes in a pot filled with salted water for 15 minutes, or until fork-tender. When done, drain and set aside.

Meanwhile, cut each chicken breast into 6 pieces by cutting in half lengthwise, then into thirds the other way.

Preheat the oven to 375 degrees.

Mix together the flour, salt, and pepper. Dust the flour mixture onto the chicken, shaking loose any excess.

Heat an ovenproof sauté pan over medium high heat and add the olive oil. Cook the chicken until it is lightly golden on all sides, 8-10 minutes. Add the onion and smashed garlic to the chicken and cook several additional minutes until the onion starts to become translucent, then add the tomatoes, olives, and parsley as well. Transfer the pan to the middle rack of the oven and cook for 20 minutes.

Remove from the oven and top with the basil and additional salt and pepper to taste, then serve still hot over rice.

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Buckwheat Cookies

Naturally gluten-free cookies with a texture similar to shortbread (thanks to all the butter)! The flavor of these is hard to describe, other than buttery, but it’s good – all but 3 or so disappeared at work that day, and those survived only because I made clear I wanted a few to take home! Good thing we’ve got a freezer-full of more buckwheat flour for sale at work! 😉

Ingredients:

  • 1 cup of sugar
  • 1 1/2 cups unsalted butter (3 sticks), softened
  • 2 eggs
  • 3 cups of buckwheat flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon salt

Preheat oven to 350 degrees. Line 2 baking sheets with parchment or a silpat.

In a large bowl, beat together the sugar and butter.

Add the egg and beat together.

Stir in the flour, baking powder, and salt until evenly mixed.

Scoop heaping tablespoons of dough (should’ve used my medium sized dough scoop, but did it with a spoon) and roll into balls. I got 30!

Arrange on the lined sheets, then gently press each dough ball to partially flatten.

Bake 6 minutes, rotate, and bake another 5-6 minutes, until just slightly golden at the base.

Cool 10 minutes on the pans, then move to a wire rack to cool completely.

They may look a bit gray, but they taste great!

Buckwheat Cookies

  • 1 cup of sugar
  • 1 1/2 cups unsalted butter (3 sticks), softened
  • 2 eggs
  • 3 cups of buckwheat flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon salt

Preheat oven to 350 degrees. Line 2 baking sheets with parchment or a silpat.

In a large bowl, beat together the sugar and butter. Add the egg and beat together. Stir in the flour, baking powder, and salt until evenly mixed.

Scoop heaping tablespoons of dough  and roll into balls. Arrange on the lined sheets, then gently press each dough ball to partially flatten.

Bake 6 minutes, rotate, and bake another 5-6, until just slightly golden at the base. Cool 10 minutes on the pans, then move to a wire rack to cool completely.

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Country Sweet-Sour Cabbage

One for MaryKate maybe, who actually likes chopping cabbage! A good slightly sweet (fruit and) veggie side dish you can feel healthy enough while eating. Perfect!

Ingredients:

  • 2 apples, cored and peeled
  • 1 onion
  • 1 1/2 tablespoons shortening
  • 1/2 medium head cabbage, shredded
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1/2 cup cider vinegar
  • salt and pepper to taste
  • 1 tablespoon butter

Chop the apples and onion finely. Cook, with the shortening, in a large skillet over medium heat for 10 minutes.

Add the cabbage and water, adding by handfuls rather than all at once.

Increase heat to medium-high and cook 15-20 minutes, until cabbage is tender, then stir in the sugar and vinegar. Add salt, pepper, and butter, stir until the butter is melted and mixed in, then serve still hot. Simple!

Country Sweet-Sour Cabbage

Adapted a bit from America’s Best Vegetable Recipes.

Chop the apples and onion finely. Cook, with the shortening, in a large skillet over medium heat for 10 minutes. Add the cabbage and water, adding by handfuls rather than all at once. Increase heat to medium-high and cook 15-20 minutes, until cabbage is tender, then stir in the sugar and vinegar. Add salt, pepper, and butter, stir until the butter is melted and mixed in, then serve still hot.

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Cinnamon Toast Crunch Apple Slice

I’d never heard of apple slice before, but it’s apparently just a huge slab of apple pie, so we’re off to a good start. The traditional version has crushed corn flakes in it, but this recipe (smartly) uses Cinnamon Toast Crunch instead. Ideally you’re doing it in a quarter sheet pan, but if you don’t have one of those, the dimensions are definitely close enough to a 9×13″ that you might as well just use that, as I did!

Ingredients:

Slice:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 1 egg, separated
  • 3 to 4 tablespoons whole milk
  • 1 cup crushed Cinnamon Toast Crunch cereal
  • 5 cups thinly sliced peeled tart apples (about 5 large) (I can never be bothered to peel!)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 tsp ground nutmeg (I don’t like it, used a bit more cinnamon)
  • 1/2 cup toffee pieces

Glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons whole milk

In a large bowl, combine the flour and salt, then cut in the butter with knives, a pastry cutter, or your hand until the mixture resembles coarse crumbs.

Put the egg yolk into a measuring cup then add enough milk to reach 1/3 cup. Drizzle the egg/milk into the flour mixture while stirring the mixture with a fork until the dough comes together into a ball.

Divide the dough into 2 even portions and let rest for 10 minutes. Meanwhile, preheat oven to 350.

Roll one of the portions of dough out to ~9×13, big enough to fit either your 9×13″ pan or the sliiiightly larger quarter sheet pan, and lay the dough in the bottom of an ungreased pan.

Working on sizing!

Sprinkle the Cinnamon Toast Crunch over the spread dough.

In a large bowl, stir together the apples, sugar, cinnamon, and nutmeg, then spread that mixture over the Cinnamon Toast Crunch and bottom layer of dough.

Sprinkle the toffee pieces over the apple mixture.

 

Roll out the remaining piece of dough large enough to cover, and place over the apple mixture. Beat the egg white and brush over the top crust.

Bake 45-50 minutes until golden brown.

When the slice is baked, whisk together the powdered sugar, vanilla, and enough milk to make the glaze a drizzling consistency, then drizzle over the still-warm pastry.

Cool completely before slicing. Serve with some vanilla ice cream if you’ve got it!

Cinnamon Toast Crunch Apple Slice

From Sweet ReciPeas.

Slice:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 1 egg, separated
  • 3 to 4 tablespoons whole milk
  • 1 cup crushed Cinnamon Toast Crunch cereal
  • 5 cups thinly sliced peeled tart apples (about 5 large)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup toffee pieces

Glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons whole milk

In a large bowl, combine the flour and salt, then cut in the butter with knives, a pastry cutter, or your hand until the mixture resembles coarse crumbs.

Put the egg yolk into a measuring cup then add enough milk to reach 1/3 cup. Drizzle the egg/milk into the flour mixture while stirring the mixture with a fork until the dough comes together into a ball. Divide the dough into 2 even portions and let rest for 10 minutes.

Meanwhile, preheat oven to 350.

Roll one of the portions of dough out to ~9×13, and lay the dough in the bottom of an ungreased pan. Sprinkle the Cinnamon Toast Crunch over the spread dough.

In a large bowl, stir together the apples, sugar, cinnamon, and nutmeg, then spread that mixture over the Cinnamon Toast Crunch and bottom layer of dough. Sprinkle the toffee pieces over the apple mixture.

Roll out the remaining piece of dough large enough to cover, and place over the apple mixture. Beat the egg white and brush over the top crust. Bake 45-50 minutes until golden brown.

When the slice is baked, whisk together the powdered sugar, vanilla, and enough milk to make the glaze a drizzling consistency, then drizzle over the still-warm pastry. Cool completely before slicing.

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