Sweet Cornbread Bonnie Stern Food

CLASSIC CORNBREAD MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Spray muffin tin with nonstick spray or line with paper muffin cups.
• Combine cornmeal, flour, sugar, baking powder and salt.
• Stir well.
• Combine beaten egg, milk and melted butter (if using normal butter add less salt).
• Stir into the dry mixture and combine just until blended.
• Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
• Scoop batter into prepared muffin pans.
• Sprinkle cheddar cheese on top of muffins before baking if desired.
• Bake for 20-25 minutes .

SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL - BONNIE STERN

Steps:

• Cut out back bone from chicken. Open flat and remove breast bone. If you wish, cut slits in the skin between the white and dark meat and insert chicken drumsticks for a neat presentation.
• In a bowl combine olive oil, paprika, salt, pepper and garlic. Place chicken in the dish or plastic bag and coat well. Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
• To roast, place chicken, skin side up, on a baking sheet lined with parchment paper. Roast in a preheated 375F (190C) oven for approximately 45 minutes to one hour or until golden brown and a meat thermometer reads 165F (75C) when inserted into a thigh.
• To grill chicken, place bone side down on a hot grill for 5 minutes. Turn and cook skin side down for a few minutes to brown. Place chicken bone side down on indirect heat now (cooler place on the grill) and cook 30 to 45 minutes longer until cooked through.

CHICKEN TAJINE WITH HONEYED TOMATOES AND CHICKPEAS

Steps:

• Let the saffron steep in the boiling water and put aside.In a small bowl, combine salt, paprika, cumin (1 tbsp) and sprinkle over chicken.
• In a dutch oven, heat the olive oil over medium-heat and brown the chicken in batches for 3-5 minute per side and set chicken aside in a separate bowl.
• Reduce heat to low and add onions, garlic and ginger to the pot and cook gently for 10 minutes, scraping the solidified juices, spices and oil from the bottom of the pan.
• Add remaining cumin (2 tsp), cinnamon and cayenne, and cook for 30-60 seconds.
• Add saffron, tomatoes, stock, and chicken. Bring to a boil and reduce to medium.
• Let cook for 20 minutes (uncovered), add chickpeas, honey and lemon juice and cook for an additional 20 minutes.
• If the sauce isn't think enough, remove chicken and reduce sauce on medium-high for 10-15 minutes.
• Add back chicken and mix in sliced lemon and cilantro. Remove from heat and serve.

BONNIE'S BEST BANANA BREAD - BONNIE STERN

Steps:

• Preheat oven to 350*.
• In a small bowl combine bananas with buttermilk and baking soda.
• In a medium sized bowl beat butter with brown sugar until light. Beat in egg and vanilla.
• In yet another bowl combine flour with baking powder and salt.
• Add flour to butter mixture alternately with buttermilk/bananas beginning and ending with flour.
• Transfer to a 6 cup/1.5L loaf pan lined with parchment paper.
• Bake for 50 to 60 minutes.

AUNT REBA'S OATMEAL COOKIES - BONNIE STERN

Steps:

• In a large bowl, cream butter with both sugars. Beat in egg, vanilla and almond extracts.
• In a separate bowl, combine flour, baking soda and salt.
• Add flour mixture to the butter mixture, and stir Stir in oats and walnuts, if using.
• Roll dough into small balls, about 1 tbsp each. Place balls on parchment lined baking sheets and press very flat with a fork or flat bottom of a glass dipped in flour.
• Bake in a preheated 350*F oven for 8 - 12 minutes.
• Cook on wire racks.

CREAMY RICE PUDDING - BONNIE STERN

Steps:

• Bring water to a boil in a large saucepan. Add rice. Cover and return to the boil. Reduce to simmering and cook, covered, for 15 minutes or until water is absorbed.
• Combine sugar, cornstarch and salt in a bowl. Whisk in 1 cup of the milk stirring until smooth.
• Add sugar mixture, remaining 4 cups of milk, nutmeg and raisins to the rice. Stir well and bring to a boil.
• Reduce to the lowest simmer setting, and cook, covered for 1 - 1-1/2 hours, or until mixture is creamy and tender. Stirring occasionally. Stir in vanilla.
• Serve warm or cold, with a sprinkling of cinnamon.

SWEET CORNBREAD - BONNIE STERN

Steps:

• In a large bowl, combine flour, cornmeal, baking powder, salt and sugar.
• In a separate bowl, combine eggs, oil and buttermilk.
• Add egg mixture to the large bowl and combine. Add corn and jalapeno, if using. Stir until all ingredients are moistened.
• Transfer batter to an oiled 13 x 9 baking dish. Bake in a preheated 350*F oven for 35 minutes, or until bread springs back when pressed in center or a cake tester comes out clean.
• Cool for 20 minutes before cutting.
• NOTE: If using Soy Milk, sour by adding 1 tbsp of vinegar or lemon juice and let stand for 10 minutes before adding.