Mom’s Cornbread
I have made a lot of versions of cornbread in my life, but this one might just be my favorite. Perhaps because it is my Mother’s recipe.
Her secret? She put a layer of shredded cheese between layers of batter. She also added cream style corn to some of the batter.
You end up with a cornbread that is full of flavor. It is also very tender and crumbly, but not dry. I bake mine in a cake pan, but there is no reason you could not bake this recipe in cast iron, if you prefer.
Mom’s Cornbread
1 c. cornmeal
1 c. flour
2 T. sugar, optional
4 t. baking powder
¾ t. salt
2 eggs
1 c. half and half
¼ c. oil- or melted butter or bacon fat
4 oz. pepper Jack cheese, shredded
1 c. cream style corn
Grease a 9-inch square pan and set aside. Preheat oven to 425 degrees. Combine dry ingredients in medium bowl, and set aside. In small bowl, combine eggs, half and half and oil and beat until smooth. Stir egg mixture into dry ingredients, stirring until combined. Don’t over-mix. Pour half of the batter into prepared pan. Sprinkle shredded cheese over the batter in the pan. Combine remaining batter with the cream style corn. Pour this mixture over the cheese in the pan. Bake 20-25 minutes. Serves 8-9.
Peach Mini Tarts
These tarts are a perfect dessert for summer parties. Sweet fruit in a tender crust. Fun to take to your next summer party, picnic or cookout.
I used homemade peach pie filling. You can use store bought pie filling, but I include the recipe at the bottom of the post. The recipe makes just over 2 cups of filling. I had some crust left over. I made the crust with butter this time, but have used other options listed in the recipe. To make them vegan you can use coconut oil, but be prepared for a crust that is a little crumbly.
I made 24 and used a little over half of the dough recipe. Had I rolled them out a little thinner, half a recipe would be enough.
Peach Mini Tarts
dough for 1 pie crust
About 2 cups peach pie filling, room temp or chilled
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. butter, chilled – you could use coconut oil, chilled, lard or shortening
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt in food processor and add coconut oil. Pulse until mixture resembles coarse crumbs. Toss in vinegar and water, 1 tablespoon at a time, pulsing as you add, until dough just holds together. Remove from processor and press dough together to form a ball. Chill at least 30 minutes before using. Makes enough for 2 pie crusts or up to 48 tarts.
Peach Pie Filling
3 cups diced peaches
3/4 c. sugar
3 T. water
3 T. cornstarch
2 t. cinnamon
Heat peaches and sugar in a saucepan until bubbly. Stir to prevent sticking. Combine water and cornstarch and add to the peach mixture. Heat until thickened and bubbly. Add the cinnamon, too. If the mixture is too thin, add a little more cornstarch and water. Sometimes the peaches are extra juicy.
Strawberry Ice Cream
It is strawberry season around here, and I am loving it. Since the weather is warming up, I decided to make ice cream with some of the berries. Homemade ice cream is easy to make. When you make your own, you can adjust flavorings and sweetness level, too.
Studded with plenty of berries, this ice cream will put anything store-bought to shame. Feel free to add blueberries or raspberries, too. Sometimes I add other flavors, like lavender or mint.
Strawberry Ice Cream
2 c. chopped strawberries
1 c. sugar
1 T. vanilla
2 c. cream or half and half or a combination. You can also use some milk or even almond or rice milk.
Additional sugar to taste
Place strawberries, vanilla and sugar in saucepan and bring to a simmer, stirring occasionally. Remove from heat and chill. Combine chilled berry mixture with cream. Add additional sugar if you like. Remember that once it is frozen, the ice cream will not taste as sweet, so make this mixture a little sweeter than you want the final product to be. How much sugar you add varies with personal taste and how sweet the berries are. Place in an ice cream maker and process according to manufacturer’s directions. Once finished put in an air- tight container and place in freezer. Makes about 1 quart.
Breakfast Memories With Dad
One of my favorite memories of my Dad, involved a very special breakfast. It was a breakfast only he and I shared.
Every summer, there was a park we would go to for family picnics. It was called Pine Way Trails. It has long ago been sold and the land developed.
The place would get very crowded, so we had to go early to get a prime location by the lake, and enough picnic tables for everyone. My Dad and I would go before anyone else.
Back then, it made me feel so special to go and to help. I am guessing it was because I was the baby, and no one else wanted to get up so early.
Dad and I would get there just as Pine Way Trails opened. The mist would still be rising off the lake. I’d help him unpack the car and place stuff on the tables we were claiming for the day. We would move them together and make sure they were level. Dad didn’t want wobbly tables.
Then, he’d get a fire started in one of the grills. He always brought his cast iron skillet. Over the fire, he’d cook us bacon and then cook a couple of eggs. Dad had his thermos of coffee, and I had orange juice.
On paper plates we’d sit and enjoy our breakfast together. I don’t think, as a kid, I really appreciated the skill it took to get that fire just right. The bacon was crisp, but never burnt and the eggs would be sunny side up- with the yolks warm, yet runny. I’d use my bacon to get the last of the yolk off my plate.
Later in the day, everyone else would arrive. My mom, sister and brother, aunts, uncles, cousins, friends. We’d have a wonderful day together swimming and fishing and eating grilled hot dogs and hamburgers, chicken and salads and fresh melon. It was noisy and so much fun.
That special part of the day for me, was the breakfast my Father and I shared, quietly by the lake.
I got out the cast iron skillet this morning- cooked some bacon and eggs and thought of him.
Blueberry Waffles
If you are looking for a special treat for Dad, maybe you could make him some blueberry waffles?
I recently posted a recipe for blueberry pancakes and it got me to thinking- why didn’t I ever make blueberry waffles? I gave it a try and loved the way they came out. I just added some berries to one of my favorite waffle recipes. They are light and crispy, but still tender in the middle. I served them with butter and maple syrup. They would also be great with powdered sugar.
The blueberries made them special. Makes for a special breakfast. They could also be used as the base for a shortcake. Topped with ice cream or whipped cream, they would make a wonderful dessert.
Blueberry Waffles
1 1/3 cups flour
4 t. baking powder
1 t. salt
2 t. sugar
2 eggs, separated
½ c. butter, melted
1¾ c. milk
2 t. vanilla
1 c. blueberries, fresh or frozen
In a large mixing bowl, whisk together all dry ingredients. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl. Beat whites until moderately stiff; set aside. Add milk, melted butter and vanilla to dry ingredient mixture and blend. Fold stiff egg whites into mixture. Fold in blueberries. Ladle mixture into hot waffle iron and bake. Makes about 6 waffles.
Mini Strawberry Shortcakes
These little shortcakes are as cute as they are tasty. You can have all the components ready, then just assemble when ready to serve.
Fun to serve at parties, picnics and cook outs. Because these are small, they work well with other desserts on larger dessert trays.
I made the shortcake base with a scone recipe, and used a small ice cream scoop to put the batter on the baking sheet. They ended up looking like little sandwich buns. One friend said they looked like sliders.
I split them, and filled with sweetened strawberries. I replaced the top and added chocolate ganache and whipping cream to finish them off.
The scone is tender and not too sweet. Satisfying and light at the same time.
Mini Strawberry Shortcakes
The shortcakes
2 c. flour
1/4 c. sugar
½ t. salt
1 T. baking powder
1 1/4 c. heavy cream or 1 cup half and half
Preheat oven to 425 degrees. Sift together dry ingredients and gradually add cream to form soft dough. Stir mixture until it just holds together. Using an ice cream scoop place batter on baking sheet a couple of inches apart. You should get about a dozen. Bake 10-12 minutes or until golden. Makes about 12. Cool on rack until ready to use.
The berries
2 lbs. strawberries, sliced thin
1/2 c. sugar, or to taste
Combine berries and sugar in medium bowl and place in fridge until ready to use. Berries should be in the sugar for at least a couple of hours and can even be prepped a day ahead to allow the juices to come out of the berries.
The ganache
1 c. semi sweet chocolate chips or 6 oz. semi sweet chocolate, chopped
1/2 c. heavy whipping cream.
Combine both in double boiler or in microwave and heat until mixture is just warm enough to melt the chocolate. Stir until smooth.
The whipped cream – use whipped cream, sweetened or unsweetened according to your taste.
Assembly: Slice the caps off the tops of the shortcakes. Place a generous spoonful of the sliced berries on the bottoms of the shortcakes and spoon some of the strawberry liquid over them as well. Place the tops of the shortcakes back on and spoon on a dollop of the chocolate ganache. I let me get to room temperature so it didn’t drip down exactly as I had planned. Top with some whipped cream and serve. Makes about 12.
Bacon Waffles
If you are looking for a special breakfast for Father’s Day, maybe dad would like some waffles. Even better, make him waffles with bacon inside them. Then serve your bacon waffles with extra bacon on the side!!!
For me, breakfast doesn’t get much better than waffles. Well, unless maybe you add bacon to the waffle batter.
Truth is, I don’t treat myself to waffles all that often, but if I am going to eat waffles, I go all out.
These are truly wonderful waffles. Light, crispy on the outside and studded with bacon. A drizzle of warm maple syrup and you are good to go.
So, if you are looking for a special treat for dad for breakfast, or lunch, or dinner or a snack… try these bacon waffles. You can thank me later.
Bacon Waffles
1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1½ cups milk
¼ cup butter, melted
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
Strawberries and Cream Bread
I have posted this recipe before, but have been getting requests for it, so I thought it was worth sharing again. Since strawberries are in season, it seemed like the right time to post this recipe.
This is one of my favorite quick breads. The bread is tender and full of the sweet taste of fresh strawberries.
The batter will be very thick- don’t worry- it is supposed to be that way. When it bakes, the juices from the fresh berries keeps it moist.
I always end up making a double batch, one loaf to eat fresh, and one to give as a gift, or freeze.
This bread is fine just the way it is for dessert, or you can top with sliced strawberries, ice cream, whipped cream or some melted chocolate. Or top it with all of them!!
Here is the recipe. Enjoy!!
Strawberries and Cream Bread
1 ¾ c. flour
½ t. baking powder
½ t. baking soda
½ t. salt
½ t. each cinnamon and nutmeg
½ c. butter, at room temperature
¾ c. sugar
2 eggs, room temperature
½ c. sour cream, room temperature
1 t. vanilla
1 c. fresh strawberries, coarsely chopped*
¾ c. chopped nuts, optional
Grease an 8×4 inch loaf pan and preheat oven to 350 degrees. In a large bowl combine dry ingredients. Set aside. In small bowl beat butter until creamy. Add sugar and beat 1 minute. Beat in eggs one at a time. Beat in sour cream and vanilla. Stir in flour mixture until just moistened. Fold in strawberries and nuts and place batter in prepared pan. Bake 60-65 minutes, or until toothpick inserted in center comes out clean. Let stand in pan 10 minutes. Remove from pan and cool on wire rack. Makes 1 loaf. Freezes well.
* frozen berries are not recommended in this bread
Rainbow Salad
When you hear green or yellow split peas- do you think of soup? You probably do. But when cooked until just tender, split peas make a great salad ingredient. I often just add some cooked split peas to a tossed salad. They add flavor, protein and a nice texture to salads. An added bonus is that split peas can be cooked from dry to tender in about 20 minutes. That makes them a great choice when time is tight.
This is one of my favorite salads using both green and yellow split peas. Fresh and colorful, it is a big hit with vegetarian and non-vegetarian friends. If some of you are looking for new meatless meals ideas, this one is a winner.
The salad uses both green and yellow split peas, along with black beans, butter beans, red lentils and assorted veggies. It is a great combination of colors and textures. It does make a lot, but you can easily cut the recipe in half.
The dish was inspired by my nephew Danny’s love of sand art when he was a kid. The ingredients are layered in the bowl for a pretty presentation. It is also an homage to the layered salads I remember from my youth.
Rainbow Salad
1 c. each green split peas, yellow split peas and red lentils
1 can black beans, rinsed and drained
1 can butter beans, rinsed and drained
1 c. diced sweet onion
1 c. diced sweet pepper
1 c. grated carrot
Cook split peas and lentils separately just until tender. Split peas, both green and yellow will take 20 minutes. Red lentils will take about 8-10 minutes. Drain and rinse each under cold water when done and set aside until ready to use, or you can cook them a day ahead and keep chilled. Each will yield about 2 1/2 c. cooked.
In large glass bowl, place the following ingredients in this order.
Black beans, butter beans, green split peas. yellow split peas. onion, red lentils. carrots and peppers. Pour over dressing and chill several hours or overnight. Serve on a bed of greens. You can also leave the salad plain and serve dressing on the side.
Dressing *
1/2 c. oil
1/2 c. vinegar, I like apple cider vinegar or red wine vinegar
1 (14 oz.) can diced tomatoes, undrained
2-3 T. sugar
1/2 c. parsley or cilantro
1 t. each chili powder, cumin and salt
dash hot sauce
Combine in a blender or food processor until smooth.
*Note: Any fresh or bottled dressing you like can be used. Balsamic works very well. I often serve it with homemade Italian dressing.
Candied Bacon
This candied bacon only has three ingredients- bacon, maple syrup and chopped nuts. The combination in sublime. Salty, sweet, smoky all in one crunchy bite. Friends and family love it!! Nice for dad on Father’s Day.
The bacon is baked, then coated with maple syrup and chopped nuts. It is returned to the oven, where it bakes until the bacon is crisp and the coating it toasted, almost caramelized. It gets crisper once it cools down.
You can make a spicier version by sprinkling with a little cayenne pepper or adding hot sauce to the maple syrup.
Candied Bacon
1 lb. bacon
3/4 c. – 1 c. maple syrup
3/4 c. – 1 c. crushed pecans (or any nuts you like! I like to leave some
larger pieces and then mix in some more finely ground)
Preheat oven to 350. Put bacon in baking pan and bake about halfway through (about 5-7 minutes or so). Drain most of the grease and allow to cool slightly. Coat each piece in syrup, roll in nuts and put back on pan. You may need more nuts as you go along, though it’s up to you how much to cover them. Bake another 7-9 minutes, until desired crispness. If you do like crisper bacon, just be sure to move the cooked bacon quickly off the baking sheet onto parchment paper, since the syrup will harden. Allow longer cooking times with thicker bacon.
