KITTENCAL'S METHOD FOR SWEET FREEZER CORN NIBLETS
Do not omit omit the 1/2 cup sugar mixed in at the end, this helps preserve the freezer corn and keeps it firm and crispy, prep time does not include shucking the corn --- also see my recipe#121897
Provided by Kittencalrecipezazz
Categories Corn
Time 8m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Using an electic knife or a serrated knife remove the corn kernels from the cob (I use an electric knife for this, it takes less time).
- Place the corn kernels in a large pot; add in water to cover the corn then add in 1 tablespoon salt (add in more water to cover the kernels if needed).
- Bring to a full boil, the reduce heat and boil ONLY until the kernels turn a darker yellow (about 2 minutes, this will not take long).
- Place in a large strainer and rinse under very cold water or plunge into a bowl of ice water.
- Shaking the strainer strain out as much water as possible.
- Mix in 1/2 cup sugar using a wooden spoon until combined with the niblets (this creates a sugar-pac and helps preserve the corn and keeps the corn crisp while freezing).
- Spread the sugar-coated kernels onto a large 15 x 10-inch baking sheet then freeze until completely frozen.
- Place in freezer bags or vacum pac.
Nutrition Facts : Calories 141.8, Fat 1, SaturatedFat 0.1, Sodium 355.1, Carbohydrate 34.4, Fiber 3.5, Sugar 9.7, Protein 4.1
KITTENCAL'S FRESH RHUBARB PIE
This recipe was developed using fresh rhubarb, it is not recommended to use frozen --- I have listed 4 cups chopped rhubarb I most always use 8 good-size stalks --- you will need a 9-inch deep-dish pie plate for this.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450 degrees F.
- Set oven rack to lowest position.
- Line 1 pastry into the bottom of a 9-inch deep-dish glass pie plate.
- In a small bowl combine the sugar with cinnamon, nutmeg and flour; sprinkle about 1/4 cup of the mixture over the pastry in the pie plate.
- Place the chopped rhubarb over the sugar mixture (heaping the mixture).
- Sprinkle the remaining sugar mixture over the rhubarb.
- Dot with the chopped cold butter pieces.
- Cover with remaining crust; seal and flute the edges.
- Using a small sharp knife slice two 1-inch slits in the top crust to allow steam to escape.
- Using a pastry brush, spread the cream over the top crust then sprinkle with 1 tablespoon sugar.
- Place the pie plate on a baking sheet (you might want to cover the edges with foil to prevent over browning for the first 15-20 minutes).
- Bake at 450 degrees F for 15 minutes.
- Reduce the oven temperature to 350 degrees F and continue to bake for another 40-45 minutes.
- Serve warm or cold with ice cream:).
Nutrition Facts : Calories 423.1, Fat 18.2, SaturatedFat 5.5, Cholesterol 6.5, Sodium 262.4, Carbohydrate 62.2, Fiber 2.1, Sugar 33.6, Protein 4.2
KITTENCAL'S EASY NO-BAKE CHEESECAKE (CHOCOLATE OPTION)
You may not bother baking cheesecake again once you try this! --- I strongly recommend to use only Philadelphia brand cream cheese I have made this using other brands and it was not as good, plan ahead there is a 5 hour chilling time ---for chocolate option see bottom of the recipe
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl beat all cream cheese with confectioners sugar, vanilla, lemon juice and soft butter until smooth and fluffy scraping down the sides of bowl a few times during beating.
- Using a spatula fold in the half of the container of Cool Whip until well combined (I start with mixing with a spatula then finish beating on low speed for about 1 minute),.
- Transfer to prepared crumb crust.
- Refrigerate for 5 or more hours.
- Before serving spread the pie filling on top.
- FOR CHOCOLATE CHEESECAKE.
- A chocolate crust and cherry pie filling is recommend.
- Omit the lemon juice. melt 1-1/2 cups semisweet chocolate chips in the microwave on HIGH for about 1 minute removing halfway to stir, gradually add the melted chocolate to the cream cheese mixture beating on low speed until blended, then fold in the Cool Whip.
KITTENCAL'S STRAWBERRY-GLAZED PIE
A long time family favorite, fresh strawberries in a delicious glaze piled onto a baked crust then topped with whipped cream, you can use a regular baked pie crust or a graham pie crust, a purchased graham cracker crust makes this easy but of coarse you may make your own crust --- I have even added in strawberry extract for even more flavor in the glaze, but that is only optional --- plan ahead the pie must chill for about 4 hours or until completely set before topping with the whipped cream, prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a lage saucepan place the sugar, water, strawberry gelatin powder and cornstarch; bring to a boil and boil mixing constantly for about 1 minute.
- Remove from heat and add in red food colouring (use as much food colouring as you wish to acheive the colour desired).
- Fold in 7 cups sliced strawberries; toss well with a wooden spoon or spatula to combine.
- Transfer to prepared crust.
- Refrigerate for about 4 hours or until completely set.
- Top pie with whipped cream.
- Place more sliced strawberries on top of whipped cream if desired in a decorative fashion.
KITTENCAL'S BLUEBERRY MINI LOAVES
There is only a subtle banana flavor it is added in mostly for texture not flavor, these bake out lovely with a nice high point on top --- if desired drizzle glaze over the tops of the cooled loaves, see my recipe#120835
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 50m
Yield 3 mini loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Grease three mini loaf pans.
- In a medium mixing bowl cream the butter with sugar (about 2 minutes).
- Add in eggs and vanilla; continue beating for another 2-3 minutes or until no sugar granules remain.
- On low speed mix in the mashed banana until blended.
- In a small bowl combine the flour with baking powder, baking soda, salt and cinnamon; add to the creamed mixture just until blended (do not over mix).
- Mix in the blueberries.
- Divide the batter evenly between the 3 loaf pans.
- Bake in a preheated oven for about 30-35 minutes or until the loaves test done.
- Cool slightly in pan then remove to wire racks to cool completely.
- Drizzle with glaze if desired.
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