Cornbread

Ingredients

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk (or 1 Tbls. lemon juice + enough milk to make 1 Cup.  Allow to sit for five minutes)
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions *Note: I mix this one by hand because it is not too thick and makes for fewer dishes :)

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large bowl in microwave. Stir in sugar.  Add eggs and beat until well blended.  Combine buttermilk with baking soda and stir into mixture in bowl. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Christmas Caramels

This is our family's most favorite caramel recipe.  Hope you enjoy it, too!


Before you dive right in, here are a few notes from my mom:
* butter the pan well before pouring in caramel, and don't just pour it in one spot, kind of pour it all over in the pan or it will stick to the pan
* cut wax paper in 5" strips, cut into thirds to wrap
* use the ice water test along with color to judge doneness (more reliable than a candy thermometer)
* when testing in water, use fresh ice water each time you test


2 C. sugar
2 C. heavy cream
3/4 C. evaporated milk
1 1/3 C. corn syrup
2 tsp. vanilla
1/8 tsp. salt
4 Tbls. butter

Combine sugar, salt corn syrup and 1/2 of cream in a heavy saucepan.

Bring to a boil on med-hi.

Mix the remaining cream and evaporated milk together, and drizzle in, maintaining a boil.

Turn down heat and cook to soft ball (235).

Add butter, cook to medium ball (247).

Take off heat and ADD VANILLA!  (I usually set the vanilla bottle in my prepared pan to remind me to add it before I pour it into the pan!  I have seriously forgotten this many times and it is so frustrating!!)

Nancy's Pumpkin Pie

I discovered this year that I actually like pumpkin pie!  I know, after thirty Thanksgivings, it's about time.  Here's one of my favorite recipes that helped convince me that I like it.  It comes from my former coworker in Michigan, Nancy.  I hope you enjoy, this is her mom's recipe.

Pumpkin Pie

 

(heat oven first)

 

1 small can pie filling (there are some with spices added, do not get that, just get the pure pumpkin pie filling)

1 cup brown sugar

1/2 teas salt

1 teas cinnamon

1 teas ginger

1/8 t allspice (optional)  (Mom always left it out, so I have never added either)

3 eggs slightly beaten

MIX all these items together - I use electric mixer

 

1 1/2 cans of canned milk (evaporated milk - small can which is 5.33 oz - I use about 1 1/4 can)

SCALD the milk - which is heat to right before a boil - you will want to keep an eye on it and stir it

 

Then add the scalded milk to your mixture

 

Pour into pie shell

 

Bake at 425 for 10 - 15 minutes (I do 15) THEN

Turn oven down to 350 and continue to bake for 30 - 40 minutes (I usually need the 40)

 

It is done when you put a knife in and it comes out clean

Yummy Chili

2 garlic cloves

1 lb. ground beef

1 onion, diced

2 bell peppers, diced

1 tsp. oregano

1 Tbls. cumin

1/4 tsp. cayenne pepper

2 Tbls. chili powder

1 tsp. salt

8-oz. can of tomato sauce

1 can pinto beans

1 can kidney beans

1 can black beans

1 large can Rotel

1/4 C. masa (corn flour)

1. Brown the ground beef with the garlic

2. While that is browning, put the onion, peppers, spices, salt, tomato sauce, beans (including the liquid), and Rotel (including the liquid) into the crock pot.

3. In a separate bowl, mix the masa with 1/2 C. water (this ingredient helps thicken the chili and adds a great flavor).

4. Add the browned ground beef mixture to the crock pot when done.

5. Stir it all together, then stir in the masa mixture.

6. I cooked mine on low for about 8 hours, but I'm sure you could cook it on high for a shorter time as well.