GRANDMA PEGGY'S CORNMEAL ROLLS
Provided by Food Network
Time 57m
Yield 5 to 6 dozen rolls
Number Of Ingredients 10
Steps:
- Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.
POILâNE'S CORN SABLéS
In her book, "Poilâne, The Secrets of the World-Famous Bread Bakery," Apollonia Poilâne, who heads the legendary Parisian boulangerie, describes the sweets in her shop as pâtisseries boulangères, bread-bakers' pastries, which are typically less sweet, less fussy and less fussed over. These corn shortbread-style cookies, known as sablés in French, fit into that category perfectly. They're made with all-purpose flour and corn flour - corn ground so fine that you can barely feel a bit of grit when you rub a little between your fingers. (Do not use cornmeal or cornstarch.) Baked, the cookies have the characteristic sandiness of sablés and the beautiful golden color of corn. To get the best texture, make sure your butter is soft and creamy. The dough is a pleasure to work with and, because it holds its shape when baked, a good choice for fanciful cutouts. At Poilâne, the cookies are always cut into simple rounds, so that, as Apollonia says, "they look like minisuns."
Provided by Dorie Greenspan
Categories snack, cookies and bars
Time 30m
Yield About 60 cookies
Number Of Ingredients 5
Steps:
- In a large bowl, working with a mixer on medium speed, beat the sugar, egg and egg yolk until pale and creamy, about 2 minutes. Add the butter, and beat until well blended, about 2 minutes. Add the corn flour and all-purpose flour to a medium bowl, and whisk until combined. Reduce the mixer speed to low, add the flour mixture and mix until just incorporated.
- Lightly flour a work surface, and turn the dough out onto it. Divide the dough in half, and shape into 2 discs. Wrap in plastic, and refrigerate for 30 minutes. (The dough can be frozen for up to 3 months; thaw for at least 3 hours at room temperature before rolling.)
- Line two baking sheets with parchment paper.
- Lightly flour a work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough out 1/4-inch thick, reflouring the surface and pin as needed. Cut out 2-inch rounds, and place 1/2 inch apart on the baking sheets. Gather the scraps, reroll and cut out more cookies. Refrigerate the cookies on the baking sheets for 30 minutes before baking. (Alternatively, you can stack the cut-out rounds between sheets of parchment or wax paper, cover and refrigerate; place on baking sheets when you're ready to bake the cookies.)
- Position racks in the upper and lower thirds of the oven, and heat to 350 degrees. Bake the cookies until the centers are set and the edges are very lightly browned, 17 to 19 minutes. Rotate the pans from top to bottom and front to back halfway through the baking time. Immediately transfer the cookies to a wire rack, and let cool completely. Store the cookies in an airtight container for up to 1 week.
PEMOLES-TOASTED CORN COOKIES
The recipe for these crumbly cookies made with toasted masa harina and coffee comes from the Huasteca region of Mexico. They aren't very sweet so you may want to top them with additional powdered sugar. The dough should be durable enough to work with at room temperature,but if your kitchen is very hot,you may chill it for 20 minutes to firm up.Yield is only approximate.
Provided by strangelittlebeast
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium.Add the masa harina and cook,stirring constantly until it begins to brown slightly and smell nutty.It should only be a very light golden brown-be careful not to burn it.This may take 3-5 minutes.When it is ready remove to a bowl so the heat of the pan does not continue cooking the flour .
- Preheat oven to 350.
- Beat butter until light and creamy.Add the sugar,cinnamon,baking powder,and salt.Beat thoroughly.
- Add the toasted masa harina in 1/2 cup increments,alternately with the egg and mix well.The dough should be fairly crumbly.Start adding the coffee in 1 tablespoon increments to form a dough that is moist enough to hold together,but not too wet to mold easily with your hands.4 tablespoons is about right,but add it slowly and have some extra on hand in case you need more.(The amount you need may vary, depending,for example on how dry your flour is and how large the egg is,etc.).
- Form cookies by pinching off a little dough and rolling it with your hands into a rope about 1/4 inch wide and 2 inches long.Connect the dough together at both ends to form a ring.Place on an ungreased cookie sheet.Repeat with remaining dough,placing the cookies about 1 inch apart.
- Bake for 15 minutes or until lightly browned( check the bottom of the cookies) and dry to the touch.
- Remove to a wire rack to cool,sprinkling with additional powdered sugar if desired.These taste best if allwed to cool completely.
Nutrition Facts : Calories 384, Fat 17.2, SaturatedFat 10.1, Cholesterol 71.7, Sodium 306.9, Carbohydrate 56, Fiber 2.3, Sugar 32.7, Protein 3.9
SOFT CORNMEAL COOKIES
Combining humble ingredients can sometimes result in a delicious treat. Use these versatile cookie as the base for ice cream sandwiches or crumble them over strawberries and ice cream. -Gina Martin, Spooner, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine cornmeal, flour, 1/2 cup sugar, powdered milk, baking powder and salt. Cut in butter and cream cheese until crumbly. Add milk and, if desired, walnuts; stir until blended. Shape into 1-1/2-in. balls. Place remaining sugar in a shallow bowl; roll cookies in sugar., Place cookies 2 in. apart on greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Bake 13-15 minutes or until edges are light brown. Remove to wire racks to cool.
Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 151mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
TOASTED SWEET CORN PUDDING
Provided by Ian Knauer
Categories Milk/Cream Egg Side Bake Christmas Thanksgiving Vegetarian Dinner Corn Family Reunion Christmas Eve Potluck Buttermilk Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F with rack in upper third. Butter a 2-quart shallow baking dish.
- Whisk together all ingredients with 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl.
- Transfer to baking dish. Bake until pudding is set, 1 to 1 1/4 hours. Cool 10 minutes before serving.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
SWEET CORNMEAL CORN TOASTIES
These delicious corn toasties are similar to the ones that used to be commercially made. Use non stick muffin-top pans for best results. I simply experimented to make this recipe
Provided by Charles Bisceglia
Categories Breakfast
Time 32m
Yield 28 corn toasties
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Combine milk, eggs, melted Crisco and honey in a large bowl.
- Place cornmeal, flour, sugar, baking powder and salt in a large sifter; sift the dry ingredients into the milk mixture.
- Add dried peel, if used.
- Stir until just blended.
- Spray sides and bottom of MUFFIN-TOP PANS with a vegetable cooking spray.
- Pour a little less than 1/4-cup of the mixture into each well of the pan.
- Do NOT ladle too much of the batter into the wells or they will be too thick to fit into the toaster.
- Bake for 10 to 12 minutes at 375°.
- Remove the corn toasties from the pan and place on paper towels to drain.
- Pop into a toaster when ready to serve.
Nutrition Facts : Calories 133.2, Fat 5, SaturatedFat 1.7, Cholesterol 17.6, Sodium 177.7, Carbohydrate 20.2, Fiber 0.8, Sugar 7.4, Protein 2.4
CORNMEAL COOKIES
These simple shortbread-like treats use plenty of butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 26
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.
- Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.
Nutrition Facts : Calories 108 g, Fat 6 g, Protein 1 g
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