Friday, December 7, 2012

Momma's Sweet Corn Bread

My family is big into chilli, home made soups, chicken, any occasion to have corn bread. And since I started making it from scratch my family wont eat the store bought instant box stuff anymore. We make large batches of sweet cakey corn bread every chance we get. Here's our recipe.

1 Tbl Spn Vanilla
2 Tbl Spn Honey
1 C. Milk
2 Eggs
2/3 C. Melted Butter
1 C. Sugar
2 Tsp Salt
4 Tsp Baking Powder
2 C. Cornmeal
1 C. Flour

Mix ingredients together
Bake @ 350 degrees 20 to 30 minutes (depends on your oven and elevation)

Makes a cake pan or 3 loaf pans (banana bread size).

Thursday, December 6, 2012

Chocolate Mousse

I LOVE mousse!  I make chocolate, and strawberry mousse all the time.  It's a treat in our house.  It's SOOO easy...long as you have a blender or magic bullet.  I have a bullet and LOVE it.

Mousse - Single Serving (best to do one serving at a time)

1/4 C. Heavy Whipping Cream
2 Tbl Spn Choclate, Caramel, or Strawberry Syrup

Add both ingredients to your blender or bullet, and whip on high speed for approximately 60 seconds until smooth and thickened.  Don't over blend or you'll cause it to separate and it's not eatable then. 

Serve and Enjoy!

4 Play Dough Recipes

Peanut Butter Play Dough: (Tasty and Edible)
1 C Peanut Butter
1 C Light Corn Syrup
1 1/4 C Powder Milk
1 1/4 C. Powder Sugar

Mix all ingredients together, knead slightly, and it's ready to play with and eat.

Peanut Butter Play Dough 2: (slight variation)
2 C Powder Milk
1 C Honey
1 C Peanut Butter

Mix, Knead, Play, and Eat.

Kool-Aid Play Dough:
1 C Boiling Water
1 C Flour
1/2 C Salt
1 Pkg Kool-Aid
3 Tbs Oil

Boil water, remove from heat
Add Salt, Koolaid, Oil, and then Flour
Mix, Knead, Play (not really edible)

Play Dough:
2 C Flour
1/2 C Salt
3/4 Water

Mix, knead, play, shape, then bake at 150 degrees 20 to 30 min to harden.  If you want it puffy, Bake at 200 degrees.  Paint with water colors or others paints, and give as gifts. 

Creamy Hot Cocoa

Well it's that time of year again...for COCOA!  I prefer REAL cocoa, not the powder stuff that has powder milk and artificial sugars in it.  But real cocoa, with milk, cocoa powder, and sugar...oh and for fun mint and or coffee as well!  My family wont drink the "other" kind of cocoa anymore. LOL  Although, I usually do a double batch (double the recipe here), doing it that way will get 4 travel coffee mugs and part of a thermos.  (We always make this to take on drives and to parades at this time of year.

1/2 C. Sugar
1/4 C. Hershey's Natural Unsweetened Cocoa
1/3 C. Water
4 C. Milk
1/2 Tsp. Perppermint (Optional)
1/4 to 1/2 Tsp Cinnamon (Optional)
2 Tbls Instant Coffee (Optional)

1.)  Heat Sugar, Water, Cocoa, Peppermint, Cinnamon, and Coffee, on LOW, stirring constantly until smooth.
 2) Once Smooth, turn up to Medium Low - Medium heat, and heat to a simmer, Simmer for 4 minutes, while stirring non stop.  No longer than your 4 minutes, or you risk scorching your cocoa. 
3.) Add Milk, heat on Medium Low until good a warm, don't over heat or you'll burn your mouth or worse, scorch your cocoa!
4.)  Pour into your cups, top with whip cream or marshmallows and enjoy!