Bonnies Cornbread Panzanella Salad Food

CORNBREAD PANZANELLA

Steps:

• Cook the bacon in a large cast-iron skillet over medium-high heat until browned and crisp, 5 to 8 minutes. Remove the bacon to a paper towel-lined plate to cool, reserving the drippings in the skillet, then chop.
• Add half of the Cornbread cubes to the hot bacon drippings in the skillet and brown on all sides, 5 to 8 minutes. Remove from the skillet and let cool. Add vegetable oil to the skillet if it becomes dry, then brown the remaining cornbread cubes. Let cool.
• Whisk together the olive oil, vinegar, mustard and garlic in a large bowl. Season with salt and pepper. Add the tomatoes, basil, capers, cucumber and onion. Toss well to coat. Cover and refrigerate until ready to serve, or serve right away.
• Just before serving, add the cornbread cubes and bacon and toss. Garnish with additional basil, if desired.
• Preheat the oven to 400 degrees F. Lightly grease a 9-inch baking pan with vegetable shortening or cooking spray.
• Combine the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, butter, vegetable oil and egg in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
• Bake the cornbread until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Let cool on a wire rack.

PANZANELLA SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
• While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

BONNIE'S CORNBREAD PANZANELLA SALAD

Steps:

• Make the cornbread ahead so it is ready for you to prepare the salad. Cut the cornbread into small cubes. Jiffy mix is okay to use.
• Combine the cornbread, tomatoes, fontina cheese and basil leaves in a small serving bowl. Set bowl in the fridge until dinner time.
• Make the dressing. In a pint jar, combine the olive oil, lemon zest, lemon juice, salt and pepper. Put a lid on it, shake the bottle and place in the fridge until dinner time.
• When you are ready to serve the salad, shake the dressing, pour it over the ingredients in the serving bowl, and mix very gently to combine without tearing up the cornbread. Do a taste test to make sure it has enough salt. Serve immediately.

CORNBREAD PANZANELLA SALAD

Steps:

• Combine all the ingredients in a large bowl.
• Toss gently to combine.
• Place in a serving bowl and serve.

CORN BREAD PANZANELLA

Steps:

• Make corn bread croutons:
• Preheat oven to 450°F.
• Heat bacon fat in a 10-inch cast-iron skillet in middle of oven 5 minutes.
• While fat heats, whisk together cornmeal, flour, baking powder, and salt in a large bowl. Whisk together egg and milk in a small bowl, then add to dry ingredients, stirring just until combined.
• Carefully remove hot skillet from oven and stir scallions into hot fat (they will sizzle). Stir fat with scallions and melted butter into batter until just combined, then pour batter into hot skillet. Bake in middle of oven until a tester comes out clean, about 10 minutes. Turn corn bread out onto a rack and cool 15 minutes. (Leave oven on.)
• Cut corn bread into 3/4-inch cubes and spread in 1 layer in a shallow baking pan. Bake in upper third of oven until edges are golden, about 10 minutes, then cool in pan on a rack.
• Make salad:
• Roast red and yellow bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer peppers to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1-inch pieces.
• Whisk together vinegars, kosher salt, and black pepper in a large bowl, then add oil in a slow stream, whisking. Add tomatoes, onion, and olives to vinaigrette, tossing to coat, and marinate 10 to 15 minutes.
• Add roasted peppers, cucumbers, basil, mint, parsley, and croutons to bowl and toss.

CORNBREAD PANZANELLA SALAD

Steps:

• Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.

AUNTIE BONNIE'S POTATO CUCUMBER SALAD

Steps:

• In a medium pot, boil the cubed potatoes in water until they can be pierced easily with a fork.
• In a small bowl, whisk together the chosen herb, mustard, vinegar, horseradish, oil, salt and pepper.
• Once the potatoes are done, drain and rinse under cold water until cool. In a medium bowl, mix together the potatoes, cucumber, and dressing just before serving.

BONNIE BUTTER CAKE

Steps:

• Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
• Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
• Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
• TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.