Praline Cornbread Biscotti Recipes

Steps:

• Preheat oven to 350°. Place cornbread mix, cheese, Cajun seasoning, chives and pepper in a food processor; pulse until blended. Add butter; continue pulsing until crumbly. Add buttermilk and eggs to form moist dough (dough will be thick)., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 8x4-in. rectangle. Brush with beaten egg; sprinkle with cheese. Bake until light brown, 18-20 minutes. Cool on pans on wire racks until firm, about 10 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheets, cut side down., Bake until golden brown, 14-16 minutes. Remove from pans to wire racks to cool completely. Store in airtight containers.

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

Steps:

• Center a rack in the oven, and heat it to 350. Line a baking sheet with parchment paper or a silicone baking mat.
• Sift the flour, cocoa, salt, baking powder and soda together; whisk in the cornmeal.
• Working with a mixer (using a paddle attachment, if you have one), beat the butter and sugar together on medium speed until creamy and smooth, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla extract. Turn the mixer off, and add the flour-cornmeal mixture all at once. Pulse the mixer a few times to begin incorporating the ingredients without having them fly about, and then mix on low speed until they disappear into the dough. Mix in the chips and almonds. The dough will be thick and heavy.
• Scrape half the dough onto one long side of the baking sheet. Using your hands and a spatula, shape the dough into a log about 12 inches long and 1 1/2 inches wide - perfection is impossible, so just get close. The log will be bumpy and rough, and that's fine. Form a second log on the other side of the sheet.
• Bake for 25 minutes, rotating the sheet after 15 minutes. The logs will have spread; they'll give when squeezed and won't be fully baked at this point. Transfer the baking sheet to a rack, and allow the logs to rest for 20 minutes. Carefully move one log to a cutting board. (If the parchment on the baking sheet is sticky, turn it over or replace it.) Using a serrated knife, trim the ends and then cut the log horizontally into 1/2-inch-thick slices. Stand the slices up on the baking sheet - you don't have to leave much room between them; repeat with the second log.
• Bake the cookies for another 15 minutes - they'll be firmer, but not completely dry; they firm and dry as they cool. Transfer the baking sheet to a rack, and allow the cookies to come to room temperature. Kept covered and away from humidity, the cookies will hold for at least 1 week.

Steps:

• Heat the oven to 350°F. Coat the interior of a 9- by 13-inch glass baking dish with baking spray. Combine the cornbread mix, sugar, and pecans in a large bowl. Add the eggs and vanilla, and mix with a large fork until the dry ingredients have been moistened (if the batter is crumbly, add a little more egg or a teaspoon of milk). Scrape the batter into the dish and flatten into an even layer, using a spatula or the back of a wide wooden spoon. Bake until a tester inserted in the center comes out clean, about 30 minutes. Remove the pan from the oven. Cover with a cutting board, invert, and remove the pan. Let cool for 15 minutes. Cut the cake in half lengthwise, scoring the surface with a serrated knife and then cutting through with a straight-edge knife. Cut each half into 15 to 16 rectangular strips. Return the strips to the pan, setting each on one of its narrow sides, like dominoes. You might have to make a second layer to fit all of the biscotti in the pan. Return to the oven to bake until golden brown and crisp, about 25 minutes more.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.