Simple Baked Cream Corn. I have always liked cream corn — from a can, or from scratch.
This recipe is a mix of both. It uses canned cream corn, but makes nice addition to it. I’ve made this the day before Thanksgiving, and kept it refrigerated, until about 1 hour before I want to put it into the oven. Allow it to come to room temp before you bake it. Simple Baked Cream Corn 2 eggs 2 tablespoons milk 2 cans of creamed corn (14.75 ounce cans) 2 tablespoons butter, chopped in pieces 1 tablespoon flour 1 tablespoon sugar 1/2 teaspoon pepper 1/2 teaspoon celery salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder In a large mixing bowl, beat eggs with the milk. Lightly spray a baking dish — I use an 8×8 dish, or a pie pan. Let this sit for about 10 minutes before serving. Like this: Like Loading... About Michelle I write two blogs - This Food Thing, (www.thisfoodthing.com) and This Life I Lead (www.thislifeilead.com).
Classic Martha Ideas - Martha Stewart Good Things. Candy Cane Blossoms. Too darn cute.
I am the first to admit that I am a sucker for cute packaging and anything "Holiday themed" as evidenced in earlier posts. I saw these candy can kisses hit my local CVS right after Halloween. Normally I would have made some gripe about it being too early to put out Christmas Candy, but since they were so cute, I bought a bag and put it in my pantry to be saved until today. How cute are these cookies? Could they be more festive? I made my own colored sugar which is much more affordable than buying it.
UPDATE: I posted this recipe again with a few additional tips and sprinkle ideas. The Whimsical Cupcake. Do you remember those Little Debbie Pecan Wheels?
I used to loooove those as a kid. My favorite (and ONLY) way to eat them was to unravel the little roll. Slowly peel it away and eat it layer by layer. I used to do the same with cinnamon rolls and flaky layer biscuits. Not much has changed by way of my odd layer quirk. So it should come as no surprise that I ate this bread layer by layer. I’m still a 5 year old at heart. This bread takes a bit of time to make and seems lengthy in steps but there is nothing difficult about making this bread at all.
Lemon-Scented Pull-Apart Coffee Cake RecipeAdapted from here Yields 1 9×5″ loaf Ingredients: For the sweet yeast dough: About 2 3/4 cups (12 1/4 ounces) all-purpose flour 1/4 cup (1 3/4 ounces) granulated sugar 2 1/4 teaspoons (1 envelope) instant yeast 1/2 teaspoon salt 1/3 cup (2 1/2 fluid ounces) whole milk 2 ounces unsalted butter 1/4 cup (2 fluid ounces) water 1 1/2 teaspoons pure vanilla extract 2 large eggs , at room temperature.