Grannys Corn Cakes With Cinnamon Cream Cheese Recipes

Steps:

• In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined. Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.
• Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side.
• Arrange the corn cakes on a platter and top with a dollop of creme fraiche.

Steps:

• 1. Heat oven to 350º. Spray two 9" pans with Bakers Joy or grease and flour them. Sift flour, salt, baking powder and cinnamon together and set aside. In a large bowl, mix oil, sugar, beat well, add eggs one at a time to oil mixture, beating well after each addition, add vanilla, mix well, add flour mixture, mix well, add carrots, mix well and pour mixture into pans and bake for 30 to 35 minutes until done.
• 2. Set butter and cream cheese out to soften. Cream butter and cream cheese together, add powdered sugar and vanilla, mix well. Add pecans. Spread icing on cool cake.

Steps:

• In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
• On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
• Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
• Serve warm or at room temperature.

Steps:

• In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
• In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
• Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
• Muddle thawed strawberries in a bowl. Reserve 1/4 cup for frosting.
• Mix white cake mix and gelatin mix together in a bowl. Add strawberries, eggs, oil, and water and beat until well combined. Divide batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Beat cream cheese and butter together in a bowl; mix in reserved strawberries and vanilla extract. Beat in powdered sugar until combined.
• Sandwich cake layers with frosting; spread remaining frosting over the top and sides.

Steps:

• Prepare 2 9-inch round cake pans by greasing and flouring them. You may also opt for a 9x13 pan instead. Set aside.
• Sift together the flour, baking soda, salt and cinnamon.
• In a separate bowl, cream the butter.
• Blend the brown sugar into the butter.
• Beat in eggs, mix until fluffy.
• Add the dry ingredients and the buttermilk to the creamed sugar/butter mixture. Alternate between teh two, adding a little at a time until all ingredients are incorporated.
• Pour batter into greased and floured pans. Bake 30-35 minutes, or until done. Remove from pans and cool.
• In a bowl, beat the frosting ingredients together.
• Frost the cooled cake with cream cheese frosting. Note: There is enough frosting for a 2-layer cake- if you make a sheet pan, you will end up with with leftover frosting, great for frosting some cookies!