Corn Dog Cake Food

CORN DOG CUPCAKES

Steps:

• To assemble: Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
• Cut 1 1/2 inches from both ends of the hot dogs and reserve. Finely chop the remaining middle pieces and set aside.
• In a large bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon dry mustard, salt and cayenne. In a medium bowl, whisk together the eggs, milk, oil and honey until smooth. Whisk the wet ingredients into the dry, and then stir in the chopped hot dogs. Divide the batter among the prepared muffin cups, filling each about three-quarters of the way full.
• Skewer the reserved hot dog tips and place in the center of the cupcakes, leaning slightly askew.
• Bake until the tops of the cupcakes are golden brown and spring back lightly when touched, about 20 minutes. Cool in the tin 10 minutes, and then transfer the cupcakes to a wire rack to cool completely.
• In a small bowl, stir together the mayonnaise, yellow mustard and remaining 1/2 teaspoon dry mustard. Pipe a squiggle of the mixture over each cupcake.

CORN DOGS

Steps:

• Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl. Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth. Pour the batter into a tall drinking glass, reserving any extra batter.
• Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish. Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping off the excess.
• Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.) Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt.

CORN DOGS

Steps:

• In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip into batter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels.

DOG DOGGIE BIRTHDAY CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease and flour an 8x5x3 inch loaf pan.
• Cream butter until smooth.
• Add corn oil, baby food, and eggs.
• Mix until smooth.
• Mix dry ingredients into beef mixture until batter is smooth.
• Crumble beef jerky and fold into batter.
• Pour batter into loaf pan.
• Bake 1 hour and 10 minutes.
• cool on wire rack 15 minutes.
• Ice with plain yogurt or cottage cheese.
• Store uneaten cake in refrigerator.

CORN CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease an 8 by 8 baking pan.
• Place the melted butter in a medium bowl and stir in the cans of creamed and whole kernel corn.
• Stir in the corn muffin mix and sugar.
• Cook in an 8 by 8 pan in the preheated 350 degree oven until the top is slightly browned. About 30-35 minutes.

CORN DOG CAKE

Steps:

• Preheat oven to 350 F and lightly grease baking pan.
• (11 X 7) Combine flour, brown sugar, corn meal, baking powder, and salt in a bowl.
• Mix together.
• Set aside.
• Combine milk, eggs, butter.
• Mix well.
• Add dry mixture to wet mixture, stir until just blended.
• Pour into baking pan.
• Cut hot dogs into bite size pieces.
• Sprinkle hot dogs into mixture.
• Bake at 350 F for 35 minutes or until golden brown.