Corn Pudding

Ingredients

5 Eggs

1/3 cup Melted Butter

1/4 cup Sugar

1/2 cup Milk

1/4 cup Corn Starch

1 can Whole Kernel Corn

2 cans Cream Style Corn

Method

Preheat the oven to 200 degrees Celsius.  Grease a large casserole dish.

Whisk the eggs lightly in a bowl.

Add milk, melted butter, sugar and cornstarch, whisk until well combined.

Stir in drained corn and cream-style corn until fully blended.

Pour the mixture into the prepared casserole dish.

Bake in the preheated oven until golden brown on top for about an hour.

 

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https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Brazilian Sweet Corn Bake

A baked custard, a savoury-sweet pie, or a corn pudding with flair—call it what you like, but Pamonha Doce is Brazil’s way of showing off corn’s creamy side.

Traditionally steamed in corn husks, this baked version is fuss-free yet indulgent. A blend of corn, eggs, milk, and mozzarella creates a fluffy, golden bite that’s best served warm. Slightly sweet, slightly savoury, and incredibly satisfying—it’s the kind of dessert that works just as well at a brunch table as it does after dinner.

Ingredients

4 cups Fresh Corn Kernels

1 cup Milk

1 cup Sugar

2 Eggs

2 tbsp Melted Butter

1/2 tbsp Salt

1 tsp Baking Powder

1 cup Mozzarella Cheese

Method

Preheat the oven to 180 degrees Celsius.

Grease a baking dish of 8-inch square.

Cut the corn kernels from the cobs, husked.

In a blender, combine kernels, milk, sugar, eggs, melted butter and salt.  Blend until smooth.

Stir in the baking powder, most of the cheese.  Reserve some for the topping.

Pour the batter into the greased baking dish.

Sprinkle the remaining cheese on top.

Bake for 50-60 minutes until golden brown and set in the centre.

Let cool for 15-20 minutes and serve warm or at room temperature.

 

 

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Corn Fritters

 Ingredients

3 cups oil

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp sugar

1 egg

1/2 cup milk

1 tbsp melted butter

1 can corn (whole kernel)

Method

Sift the all-purpose flour.

Break an egg in a bowl and beat it lightly.

Melt the butter in a bowl.

Heat oil in a heavy-bottomed pan.

Combine the flour, baking powder, salt and sugar in a bowl. Add milk, melted butter and egg and stir the mixture.

Strain the corn kernels and stir them into the mixture.

Drop the fritter batter by spoonfuls into the hot oil in batches and fry until golden.

Remove the fritters with a slotted spoon and drain on paper towels.

Serve hot and enjoy with tomato ketchup or mint/ coriander chutney.

 

 

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Cherry Clafoutis

Ingredients

 3/4 cup whole milk

1/2 cup heavy cream

3 large eggs , room temperature

1/2 cup all-purpose flour

1/2 cup granulated sugar

2 tbsp melted butter

1 tsp vanilla extract

1/2 tsp almond extract

1/4 tsp salt

3 cups cherries , pitted (fresh or frozen; if frozen thaw and drain completely)

powdered (confectioner's) sugar for sprinkling

 

Preparations

Preheat the oven to 375 degrees F.  Butter a 1 1/2 quart baking dish.

Place the cherries in the bottom of the baking dish.Put all remaining ingredients (except for the powdered sugar) in a blender and blend until smooth. Pour the batter over the cherries, place the baking dish on the middle oven rack, and bake for 30-40 minutes until the top is a rich golden brown, the clafoutis is set but still slightly jiggly. Remove it from the oven and let it cool for 5-10 minutes before serving. Sprinkle with powdered sugar.  Serve warm with whipped cream or vanilla custard.

 

 

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Corn Fritters

  

 Ingredients

3 cups oil

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp sugar

1 egg

1/2 cup milk

1 tbsp melted butter

1 can corn (whole kernel) 

 

Method

Sift the all-purpose flour.

Break an egg in a bowl and beat it lightly.

Melt the butter in a bowl.

Heat oil in a heavy-bottomed pan.

Combine the flour, baking powder, salt and sugar in a bowl. Add milk, melted butter and egg and stir the mixture.

Strain the corn kernels and stir them into the mixture.

Drop the fritter batter by spoonfuls into the hot oil in batches and fry until golden.

Remove the fritters with a slotted spoon and drain on paper towels.

Serve hot and enjoy with tomato ketchup. 

 

 

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Cherry Dessert

Ingredients for 6-8 servings 

20 oz (600 g) fresh sweet cherries, stemmed and pitted 

2 tbsp (30 g) butter, melted 

4 eggs 

1 cup (240 ml) milk 

3/4 cup (100 g) flour 

1/4 tsp salt 

1/2 cup (100 g) sugar 

1/2 tsp almond extract (or 3 drops of almond essence) 

1/2 tsp vanilla extract 

For dusting: powdered sugar

Preparations

Preheat the oven to 350ºF (180ºC). Grease a round 10 inch (26cm) baking dish with butter. Dust with about 2 tablespoons of sugar.     

Arrange the cherries in a single layer. Set it aside until you prepare the batter. 

Mix the eggs with the remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add the melted butter and stir to combine. The result is similar to a crepe's mixture. 

Pour the mixture over the cherries. 

Bake for about 40-45 minutes until puffed and golden brown. 

Sprinkle with powdered sugar before serving. Serve warm or chilled.

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Classic Banoffee Pie!

The classic and much loved recipe calls for a golden caramel mix topped over a crushed biscuit base. Your guests will surely be wowed by this incredibly delicious dessert.

Ingredients

For the base: 

• 7 tbsp (100g) butter, melted 

• 250g graham crackers or digestive biscuits, crushed 

For the toffee: 

• 7 tbsp (100g) butter 

• ⅔ cup (100g) dark brown sugar 

• 1 can (14 oz/397g) sweetened condensed milk 

For the top: 

• 3 to 4 bananas 

• 1¼ cup (300ml) heavy cream, lightly whipped 

• Cocoa powder

Directions

1. Crush the crackers/biscuits in a food processor or by hand, as finely as possible. Mix it with the melted butter and spread it around the base of an 8-inch (20 cm) springform pan. If you wish, you may grease the pan beforehand to make it easier to remove the pie later. Leave it in the freezer for ten minutes. 

2. Melt the butter and brown sugar in a non-stick saucepan over low heat, stirring all the time with a silicon spatula or whisk, until the sugar has dissolved. Add the sweetened condensed milk and bring to a boil, always mixing. Let it boil for about a minute and spread over the biscuit base. Let it cool for a few minutes and then chill it for at least 1 hour in the fridge, until firm. 

3. Slice the bananas and place them over the toffee. Top with whipped cream and decorate with cocoa powder. Leave it in the fridge until it’s time to serve.

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Homemade Baked Mac and Cheese

Ingredients

• 16 oz elbow macaroni, cooked (or other tubular pasta)
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese shredded
• 2 cups Gruyere cheese shredded
• salt and pepper to taste
• 1 1/2 cups breadcrumbs
• 4 tbsp butter melted
• 1/2 cup Parmesan cheese shredded
• 1/4 tsp paprika

Instructions

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
• In a small bowl, combine breadcrumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

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Paleo Pumpkin Chocolate Chip Bread

  

 

Ingredients

2 cups almond flour

1/4 cup cassava flour (plus a little extra for dusting)

1/4 cup arrowroot flour

2 tbsp pumpkin pie spice

1 tsp baking powder

1/4 tsp salt

1/4 cup melted butter, ghee, or coconut oil, melted and cooled

1/3 cup maple syrup

 1 cup pumpkin puree

2 medium eggs at room temperature 

1 tsp vanilla extract

1 cup chocolate chips (plus a few more for sprinkling on top) you can use a no-added sugar chocolate or paleo chocolate bar if you'd like to follow strict paleo rules  

InstructionsPreheat oven to 350º F. Grease a loaf pan and line it with a strip of parchment paper. Sprinkle a dusting of cassava flour into the pan and tap the pan to coat each corner and all sides with flour. Tap out excess. In a bowl, combine the flours, baking powder, pumpkin pie spice, and salt. Whisk thoroughly to Combine. With an electric mixer, beat the butter and maple syrup until combined. Add the pumpkin and mix to combine. Scrape the bowl down on all the sides and across the bottom. While mixer is on low speed, add the eggs, one at a time, followed by the vanilla. Beat until batter is thoroughly combined and there are no crumbs. Stir in the chocolate chips. Pour the batter into the prepared pan. Using a spatula or spoon, smooth the top of the loaf and sprinkle with a few more chocolate chips. Bake for 50-60 minutes, or until golden-brown and a toothpick inserted into the center comes out with just a few moist crumbs. Let cool completely. Remove from pan and slice. Enjoy! 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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