This cornbread recipe is courtesy of Eppie's in Charlottesville VA. It is meant to be baked in a pan, but I like using muffin cups and freezing the remaining muffins for later use. Feel free to halve the recipe, it turns out a tasty, moist corn muffin.
2 boxes Jiffy corn muffin mix
1 stick melted butter
1 cup sour cream
2 eggs
1 can sweet creamed corn
Mix everything together and pour into a greased 9x13 inch pan.
Bake at 350 for 1 hour.
Bake muffins for 15 minutes and begin testing.
Thursday, February 21, 2013
Sunday, February 3, 2013
Tiramisu
It is with great appreciation that I share my sister-in-law Merrilee's Tiramisu recipe. It is fabulous.
6 egg yolks
2/3 c sugar
2/3 c. milk
1 ¼ c heavy cream
½ tsp vanilla
16 oz mascarpone cheese
½-1 c strong brewed coffee at room temp
3 tbs kahlua
3 3 oz packages ladyfinger cookies
1 tbs cocoa powder
Make the recipe 1-2 days prior to serving to develop the flavors.
In a medium saucepan, whisk together egg yolks and sugar until well-blended. Continue beating and whisk in milk, cooking over medium heat, constantly stirring, until the mixture boils. Boil gently for 1 minute, remove from heat, and allow it to cool slightly.
Cover tightly and chill in refrigerator for 1 hour.
In a medium bowl, beat heavy cream and vanilla until stiff peaks form. Mix the mascarpone cheese into the yolk mixture until smooth.
In a small bowl, combine coffee and Kahlua. Break the ladyfingers in half and drizzle with the coffee mixture.
Arrange some of the soaked ladyfingers on the bottom and sides of a spring form pan or other pan. Spread half of the mascarpone mixture over the ladyfingers, then half of the whipped cream mixture over that. If you have enough ladyfingers, lay some on top of the whipped cream layer and repeat with a layer of the mascarpone cheese and then whipped cream. Sprinkle with the cocoa powder. Cover and refrigerate for 1-2 days prior to serving.
6 egg yolks
2/3 c sugar
2/3 c. milk
1 ¼ c heavy cream
½ tsp vanilla
16 oz mascarpone cheese
½-1 c strong brewed coffee at room temp
3 tbs kahlua
3 3 oz packages ladyfinger cookies
1 tbs cocoa powder
Make the recipe 1-2 days prior to serving to develop the flavors.
In a medium saucepan, whisk together egg yolks and sugar until well-blended. Continue beating and whisk in milk, cooking over medium heat, constantly stirring, until the mixture boils. Boil gently for 1 minute, remove from heat, and allow it to cool slightly.
Cover tightly and chill in refrigerator for 1 hour.
In a medium bowl, beat heavy cream and vanilla until stiff peaks form. Mix the mascarpone cheese into the yolk mixture until smooth.
In a small bowl, combine coffee and Kahlua. Break the ladyfingers in half and drizzle with the coffee mixture.
Arrange some of the soaked ladyfingers on the bottom and sides of a spring form pan or other pan. Spread half of the mascarpone mixture over the ladyfingers, then half of the whipped cream mixture over that. If you have enough ladyfingers, lay some on top of the whipped cream layer and repeat with a layer of the mascarpone cheese and then whipped cream. Sprinkle with the cocoa powder. Cover and refrigerate for 1-2 days prior to serving.
Sichuan Beef
Great recipe from this week's food section in the newspaper.
1 lb flank steak, thinly sliced across the grain
3 tbs chili garlic paste
1 tbs grated fresh ginger
1 tsp Sichuan peppercorns, crushed
¼ c vegetable oil
1 tbs soy sauce
2 tbs mirin
4 stalks celery, thinly sliced on the diagonal
4 carrots, thinly sliced on the diagonal
1 bunch scallions, cut into ½ inch pieces
Rice to serve
Place the flank steak slices in a Ziploc bag with the chili paste, ginger, and Sichuan pepper. Seal the bag, then massage the seasonings into the meat. Refrigerate for at least 2 hrs and up to overnight.
When ready to cook, heat the oil til it shimmers in a wok or large skillet. Add the beef and sauté for 8 min until the beef is browned and starting to dry. Add the soy sauce, mirin, celery, carrots and scallions. Cook for 4 more min and serve over rice.
1 lb flank steak, thinly sliced across the grain
3 tbs chili garlic paste
1 tbs grated fresh ginger
1 tsp Sichuan peppercorns, crushed
¼ c vegetable oil
1 tbs soy sauce
2 tbs mirin
4 stalks celery, thinly sliced on the diagonal
4 carrots, thinly sliced on the diagonal
1 bunch scallions, cut into ½ inch pieces
Rice to serve
Place the flank steak slices in a Ziploc bag with the chili paste, ginger, and Sichuan pepper. Seal the bag, then massage the seasonings into the meat. Refrigerate for at least 2 hrs and up to overnight.
When ready to cook, heat the oil til it shimmers in a wok or large skillet. Add the beef and sauté for 8 min until the beef is browned and starting to dry. Add the soy sauce, mirin, celery, carrots and scallions. Cook for 4 more min and serve over rice.
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