Jalapeño Corn Fritters
17 hours ago
|Sweet Potato Cornbread |
1½ cups yellow cornmeal
1½ cups white flour
2 tablespoons baking powder
¼ teaspoon cinnamon
¼ teaspoon cardamom
1 teaspoon salt
1 cup butter
½ cup brown sugar
2 tablespoons orange juice
2 cups cooked, mashed sweet potatoes
½ cup milk
1 cup frozen corn (thawed)
Preheat oven to 350°F.
Combine dry ingredients in large mixing bowl. In a mixer, cream butter until fluffy (about 1 minute). Add brown sugar and mix briefly. Add eggs, orange juice, sweet potatoes and milk. Mix until smooth. Add dry ingredients and mix well. Fold in corn.
Coat two 9-inch pans with cooking spray and pour batter into them. Bake about 20 to 30 minutes until firm or until cake tester inserted in center comes out clean. Cool before serving. Makes about 16 slices.
1. I halved the recipe to make this a better size for our family.
2. Omitted the cinnamon, cardamom and corn because I didn't want those flavours in the bread to go with the greens tonight.
3. Southerners bake cornbread in a cast iron skillet. Preheat the skillet on the stove and add a tablespoon of oil. Pour the batter into the hot skillet so that it will have a nice crust. Then place the skillet in the preheated oven.
|Sticky Cinnamon Buns|
1 cup milk
1/4 cup sugar
3/4 teaspoon salt
1/4 cup oil
3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 Tablespoon instant yeast
Pour milk in breadmaker pan. Add sugar, salt, oil, flour, baking powder, soda and yeast, in order given, ending with the yeast. Set breadmaker to dough setting and start.
When breadmaker is finished, remove dough and turn out on floured surface. Knead a couple of times and shape into ball. At this point you can either shape the rolls for baking or put in a Ziploc bag in the refrigerator. Dough will keep several days in the fridge.
1/4 cup unsalted butter
1/2 cup packed brown sugar
2 Tablespoons light corn syrup
1 cup chopped pecans
3 Tablespoons unsalted butter, melted
1/4 cup sugar
1 Tablespoon cinnamon
Preheat oven to 375ºF.
In a 9" cake pan combine 1/4 cup butter, brown sugar, and corn syrup. Place in oven to melt.
Meanwhile, roll dough out to 12x18 rectangle and brush with 2 Tbsp. butter. Combine sugar and cinnamon. Sprinkle over dough. Roll tightly like a jelly roll, beginning at the long edge. Cut into 16 slices.
Turn off oven and stir mixture in cake pan. Sprinkle pecans evenly over the bottom of the pan. Lay rolls, cut side down in pan and brush tops with remaining butter. Cover and let rise till doubled.
Bake at 375ºF for 25 minutes or until browned. Invert onto large platter, being sure to scrape all the yummy goodness out of the pan and onto the top of the rolls. Cool slightly before serving.
| CHOCOLATE FIESTA® |
Select Chocolate shapes include: the traditional size Mug and oversized Java version, Oval Platter, various size Bowls, Luncheon, Salad and Dinner Plates, large and small Disc Pitchers, Salt and Pepper Shakers, Individual Oval Casserole, and Gusto Bowl.
| NEW SQUARE FIESTA® DINNERWARE |
New shape is center stage at New York Tabletop Market
41 Madison, 16th Floor
Newell, W.Va.—(October 20, 2008)—The Homer Laughlin China Company™ is extending its iconic line of dinnerware with a new youthful shape: Square. Featuring the same sculpted art deco design by Frederick Hurton Rhead, new square shaped FIESTA Dinnerware complements the brand’s traditional [round] place settings and assorted contemporary glazes.
“The new shape addresses the needs of a growing consumer segment that cannot be ignored,” says Rich Brinkman, FIESTA Dinnerware. “Younger as well as new, edgy consumers desire unique shapes, sizes and colors that speak to their personal preferences, as well as stylized home decors.”
The company is unveiling Square in eight contemporary colors at New York Tabletop Market, 41 Madison Avenue, Wednesday, October 22 thru Friday, October 24. Look for FIESTA’s new shape in the following glazes: Shamrock, Ivory, Sunflower, Tangerine, Scarlet, Peacock, Cobalt and newly introduced Chocolate. “Additional core colors will be added to the offering in 2009,” he says.
Debuting at the FIESTA showroom on the 16th floor in Square is a Dinner, Luncheon and Salad Plates, and 19 oz. Bowl and Mug, as well as a full FIESTA line of dinnerware and accessories.
Despite square silhouettes, pieces maintain a strong relationship to the company’s established ‘round’ deco offering; coupe shape and height remain the same, along with the brand’s signature concentric rings.
Homer Laughlin’s artisans rounded the edges of the Square designs. “The softened look not only helps to maintain brand continuity,” says Brinkman, “but allows the complimenting intermixing of the two different shapes.”
Softer too are the bowl and mug. “Both are square at the base and round at the top for the obvious reason”, says Brinkman, “as practicality, functionality and ease of use have always been trademarks of the FIESTA brand.”
“Softened does not mean downsized,” says Brinkman. Scale is the only lingering difference between FIESTA’s now two shapes. “Each square plate was designed a bit larger than its round counterpart,” he says. The Dinner Plate, for example, is ¼ inch larger than the round version. “Again,” he says, “to allow decorative layering of the two shapes.” Mug and Bowl are equally more generous as well.
Square FIESTA will be available at major department stores and online in March 2009.
MSRP: Suggested retail price is as follows:
Dinner Plate $18, Luncheon Plate $16, Salad Plate $12, Bowl $12, Mug $13.
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The candy you should give out: mini chocolate bars
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