Recipes Included On This Page Grandma's Corn Muffins Grape Freeze Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Grandma's Corn Muffins Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon honey 3 tablespoons butter 2 cups flour 1 1/2 cups cornmeal 2 teaspoons baking powder 1/3 cup sugar 1 teaspoon salt 1/2 teaspoon pepper 3 eggs 1 1/2 cups milk 2/3 cup frozen corn niblets 1 red pepper -- diced 1 cup grated mozzarella cheese Melt honey and butter together. Set aside. In a large mixing bowl, combine flour, cornmeal, baking powder, sugar, salt and pepper. Beat eggs. Stir in milk. Add to flour mixture along with honey-butter and stir to moisten. Fold in corn, red pepper and cheese. Spoon into greased muffin tins. Bake at 375 degrees F. for 25 to 30 minutes. Notes A very hearty and delicious savory muffin. Good with Mexican dishes. Also great with a salad for a light meal. I sometimes change this recipe to have with soups or chile. I eliminate the honey and sugar and substitute buttermilk for the sweet milk. I grease my trusty iron skillet or my corn ear pan and preheat them in the oven, then remove and pour in batter and return to oven until done. If you don't have either utensil then a 9x12-inch Pyrex glass dish can be substituted. Pre-heating the pan insures an even dark crust on the cornbread. Another way I modify this recipe is to make GRILLED FLAT BREAD out of it. First you eliminate the baking powder and then add enough extra flour to make a stiff dough. Knead the dough 6 or 8 times to develop the gluten and then form into a ball. Wrap in plastic wrap and refrigerate for at least an hour. Remove and cut into four equal parts. Roll each part out to 1/4-inch thick. Pre-heat grill and apply a little olive oil to prevent sticking. Place flat dough on grill and sprinkle with a little more olive oil. When brown on grill side, flip and brown on other side. Repeat for rest of dough. This makes a crisp flat bread that goes well with lots of meals. Contributed to the FareShare Gazette by David; 3 June 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Grape Freeze Recipe By : Chatelaine Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces frozen lemonade -- (1 can) 6 ounces frozen grape juice -- (1 can) Water Ice cubes 1 pint lemon sherbet -- (16 ounces) Fresh grapes Blend frozen lemonade and frozen grape juice with water according to the directions on the cans. Mix and pour over ice cubes in tall glasses. Top with lemon sherbet. Thread fresh grapes on straws as a garnish. Serves 6 to 8. From The Chatelaine Cookbook (the definitive Canadian cookbook) by Elaine Collett; 1965; Maclean-Hunter Limited/Doubleday Canada Limited. MC format by Hallie. Untried. Hallie's comment. You might try putting a leaf of mint or lemon balm between each grape. Contributed to the FareShare Gazette by Hallie; 18 June 2008. - - - - - - - - - - - - - - - - - - -

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