Ham & Cheese Cornbread Roll

If you like corn, chances are you are also a big fan of cornbread in its many interesting forms. I used to think that cornbread was so good it didn’t need anything extra thrown in the ‘mix’.

Cornbread appeals to all of our senses, a pop and sizzle as batter pours onto a hot griddle, the earthy fragrance that fills the kitchen when its baking. Then there’s the taste …. !! We love what makes us feel good, especially comfort foods that are warm, simple and delicious.

The beauty of cornbread is that it can take on so many different flavors. It can be sweet, savory or as spicy as you would like. Thanks to its simplicity, there are very few food items it wouldn’t pair with, so the limits to cornbread-based culinary creations are endless.

While this isn’t necessarily your classic cornbread it makes a very interesting meal served with a baked potato and some Parmesan zucchini fries.

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Ham & Cheese Cornbread Roll
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slices
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Instructions
Cornbread Roll
  1. Preheat oven to 400 F. Line a 15 X 10 X 1-inch jelly-roll pan with parchment paper. Set aside.
  2. In a small bowl, whisk together cornmeal, flour, sugar & baking powder; set aside. With a hand mixer, beat egg whites with cream of tartar until stiff but not dry. Alternately fold in cornmeal mixture & oil; fold in cheddar cheese saving some to sprinkle on top of roll before placing in the oven.
  3. Spread batter evenly in prepared pan & bake for 5-6 minutes (top should spring back when lightly touched with finger; do NOT over bake). Remove from oven & turn bread onto a towel that has been lightly sprinkled with cornmeal. Remove & discard parchment paper. Starting at narrow end, roll bread with towel; set on a wire rack & allow to cool for 5 minutes.
Filling
  1. In a small bowl, mash together butter, mustard, onion & Worcestershire sauce until combined & thick. Unroll bread, remove towel & top with ham slices; spread filling mixture over ham & sprinkle with shredded Swiss cheese. Reroll bread & place, seam side down on lined jelly roll pan. Sprinkle with remaining cheddar cheese & bake until cheese is melted, about 5-6 minutes.

Shrimp Burgers on Seeded Teff Buns

A while back, I was speaking with my neighbor, Meg, who told me about an ancient grain I had never known about. It is called Teff. This word originates from the Amharic word ‘teffa’ which means ‘lost’ due to the small size of the grain. An annual bunch grass native to the central highlands of Ethiopia and Eritrea. It can survive both wet and dry climates, high temperatures and bright light as well as not being subject to as many plant diseases as other cereal grains. It’s high nutritional value and reliable cultivation have made it Ethiopia’s most important grain crop. Teff’s size makes it convenient because it doesn’t take a large volume of teff seed to plant a field.

Ground into flour, teff is used to make the traditional bread called ‘injera’, a sourdough risen flatbread with a slightly spongy texture similar to a crepe. It can also be found in many gluten-free options of pancakes, breads, cereals, pie crusts, cookies and other snacks.

Meg had given me a package of ‘authentic‘ teff flour so I was anxious to try it. I noticed a great looking recipe for seeded teff rolls on the computer so I was all set. To compliment the teff rolls I made some shrimp burgers w/ avocado aioli. Nice meal!

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Shrimp Burgers on Seeded Teff Buns
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Instructions
Seeded Teff Buns
  1. In a small bowl, whisk together water, yeast, honey, oil & vinegar. Let stand 3-5 minutes or until yeast is dissolved & beginning to proof.
  2. In a large bowl, stir together dry ingredients. Add yeast mixture to dry ingredients & mix on low speed until combined. Add in egg whites. Once combined, mix on high speed for 3-5 minutes.
  3. Grease a 9-10 inch round baking pan. Scoop the batter into pan (with a spring release scoop) making about 6 buns. Place rolls right next to each other. Cover & let rise in a warm place for 20 minutes. Preheat oven to 375 F. Bake for 25-30 minutes. Remove from oven; cool slightly.
Shrimp Burgers
  1. In a small bowl, combine all ingredients for shrimp burgers. Form into 4 patties & set on a plate with squares of wax paper between them. Put in fridge until ready to cook.
Avocado Aioli
  1. In a small bowl, Combine all ingredients for avocado aioli until smooth. Cover & set in fridge until ready to use.
Assembly
  1. In a large skillet, add 3 Tbsp oil & turn heat to medium-high. Gently place shrimp burgers on skillet & cook 3 minutes until golden, flip & cook another 3 minutes.
  2. On each of the sliced, warm teff buns, place a shrimp burger with a generous dollop of avocado aioli. Don't hesitate to add some lettuce & tomato slices if you wish.

Angel Cake Roll w/ Lemon Cream & Balsamic Strawberries

Angel Food cake is definitely a nostalgic dessert for many of us. I have always been intrigued by the experience of nostalgia, an emotion defined as, ‘a wistful desire to return in thought or in fact to a former time in one’s life, to one’s home or homeland, or to one’s family and friends; a sentimental yearning for the happiness of a former place or time’.

Growing up on a farm where chickens and eggs were part of the equation, angel food cake with fresh fruit was a special summertime treat.

The crown jewel of cakes when it comes to a light, and fluffy texture. Butter-less, oil-less and yolk-less, this cake is a fat-free marvel ( of course, don’t mention the sugar calories, if that matters ).

I recall my mother’s angel food cake, amazingly tall and light as a feather. It had its own special pan and was always cooled, precariously balanced upside down on the kitchen counter.

It seems that the earliest print evidence for commercial angel food cake MIX was around 1942. The brand was called EZY Angel Cake Mix produced by a company called Blair Inc. from Atchison, Kansas in the USA. In 1949 a full page ad promoting this product stated:

‘all you have to do is add water … For ease in preparation, the ingredients have been divided into two separate plastic bags. One contains the mix of egg whites, flavoring slice, salt and sugar; the other contains the special flour mixture. Contents of the first bag, with the addition of water, are beaten to the proper stiffness and the contents of the second bag are then folded into the mixture. The batter is poured into a tube pan and baked in a hot oven. It’s just that simple! Results have proven to be uniform in all cases, enabling anyone to make an angel food cake of such airy, snowy goodness that it delights the most particular tastes. The mix comes in two sizes — a large 14-egg package and a medium sized 8-egg package. Once you have tried it, you won’t want to be without it. Your family will love it…”.

Brion has always loved angel food. I was thinking since his birthday is getting close, it was a good time to make some in a cake roll style with lemon filling and balsamic strawberries. If you feel like trying this recipe, its your choice to either use a mix or do it from scratch. I’m sure it will be great either way.

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Angel Cake Roll w/ Lemon Cream & Balsamic Strawberries
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Servings
Ingredients
Angel Food Cake Roll
Lemon Cream Filling
Balsamic Strawberries
Course dessert
Cuisine American
Servings
Ingredients
Angel Food Cake Roll
Lemon Cream Filling
Balsamic Strawberries
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Angel Cake Roll
  1. Preheat oven to 350 F. Line a 15 X 10-inch jelly roll pan with parchment paper, set aside. Crack the eggs & separate the whites into a mixing bowl. Set whites aside to warm to room temperature.
  2. Measure flour, cornstarch & 1 cup powdered sugar carefully into a large bowl. Whisk together; SIFT the flour mixture into another large bowl then SIFT mixture back into first bowl and then again into the second bowl ( you are sifting the mixture 3 times ). Set aside.
  3. Whip the egg whites with a mixer on medium speed until foamy. Add the cream of tartar & salt; continue whipping on high speed until soft peaks form. While continuing to whip on medium-high speed, add the 1/2 cup powdered sugar slowly - about 2 Tbsp at a time - until fully incorporated. Increase the speed to high & whip until hard peaks form, adding the extracts as it whips.
  4. Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a time, making sure to fold very gently & slowly, so as not to deflate the egg whites. This is a critical step, so take your time.
  5. Pour batter into prepared pan & smooth out top carefully. Bake for 25-30 minutes or until cake springs back when touched lightly in center. Cool cake for 5 minutes in pan; turn out onto a dish towel dusted with powdered sugar. Carefully peel off parchment paper, cool for 1 minute & cut off crisp edges of cake. Starting at narrow end, roll up cake & towel together. Place seam side down, on a wire rack & cool for 5 minutes.
Lemon Cream Filling
  1. WHILE CAKE IS BAKING, combine the pudding mix & milk together in a bowl. Chill to set up for 20 minutes. In another bowl, beat together cream cheese & lemon zest until smooth. Stir in the 'set' pudding & chill again until cake is ready to fill.
Balsamic Strawberries
  1. Slice the strawberries & place in a bowl. Add balsamic vinegar, extract (or Chambord liqueur), honey & salt. Combine & set aside.
Assembly & Serving
  1. Carefully unroll cake & spread the filling over entire cake. Again roll up as tight as you can; place on a piece of plastic wrap & roll up tightly. At this point you can either place your cake roll in the freezer overnight or chill it in the refrigerator for a few hours before cutting & serving. Top with some balsamic strawberries.
Recipe Notes
  • If time is short, prepare a one-step angel food cake mix instead of the 'scratch' cake.

Vintage Pineapple Pie

This week we celebrate my husband, Brion’s birthday. Family birthdays forever bring me back to my childhood days. My mother always made the birthday person’s favorite meal on their day along with a cake. Although she excelled at cooking in general, her creative talent was put to good use when she decorated our birthday cakes.

Brion has always loved pineapple pie. I’m not sure where it came from but could possibly have been from time spent in the Cook Islands years ago.

In 1950, the Pillsbury company (General Mills) came out with a pie crust mix. Their promotion read that ‘the quality was assured by the finest ingredients, scientifically blended and perfectly balanced’. All you had to do was add water and mix. To further promote their product they included a recipe for Pineapple Pie supposedly having been written by ‘Ann Pillsbury’. This was a fictitious home economist created for marketing purposes. She essentially represented the members of the Pillsbury Home Service department. Unlike Betty Crocker, Ann Pillsbury did not catch on and was replaced in 1965 by the Pillsbury Doughboy who we still see in their current advertising.

My blog recipe is a bit different from the vintage one but is one of Brion’s favorites. Over the last six months, Brion’s love and support have helped me recover from shoulder replacement surgery for which I’m very grateful.

                                               BIRTHDAY WISHES WITH LOVE!


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Vintage Pineapple Pie

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Servings


Ingredients
Pineapple Filling

Crumb Crust

Meringue Topping

Servings


Ingredients
Pineapple Filling

Crumb Crust

Meringue Topping

Votes: 1
Rating: 5
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Instructions
Pineapple Filling
  1. In a saucepan, combine cornstarch & sugar. Gradually stir in water until mixture is smooth. Add lemon zest & undrained crushed pineapple. Stir constantly over medium heat until mixture starts to boils; reduce heat slightly & continue to boil 2 minutes. Remove from heat; quickly stir in butter & beaten egg yolks, mixing well. Allow mixture to cool to room temperature.

Crumb Crust
  1. In a food processor or with a rolling pin, crush biscuits finely & evenly. Melt butter; add to crumbs, mixing well with fork. Press evenly over bottom & up sides of a 9-inch flan or pie pan. Refrigerate crust while filling is cooling.

Meringue Topping
  1. Preheat oven to 375 F. In a small bowl, beat egg whites until soft peaks form, gradually add sugar. Beat until sugar is dissolved. Spread filling evenly into crust; top with meringue making sure to spread it to the edge of crust to form a seal.

  2. Bake for about 5-10 minutes or until surface of meringue is evenly golden brown.

Mini Kiwi Lime Angel Food Cakes

It seems Angel Food  cake has been around forever. I remember my mother making it from ‘scratch’, having those wonderful farm fresh eggs at her fingertips. It seemed she had no problem at all to bake this very tall, feather light cake even if she was using a wood burning stove  and had no control over an exact oven temperature.

Of course today, all we have to do is buy a ready made mix, add some water and there you have it, one big lovely angel food cake.

Brion has always loved this kind of cake, so when I noticed this little recipe on the  ninjakitchen.com website, I decided to make a few mini cakes. Of course, these little morsels were gone in no time!

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Mini Kiwi Lime Angel Food Cakes
Angel Food cake with fresh fruit what could be more 'guilt free'.
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Course dessert
Servings
Ingredients
Angel Food Cake
Lime Glaze
Course dessert
Servings
Ingredients
Angel Food Cake
Lime Glaze
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 325 F. In a small bowl, combine flour with 2 Tbsp sugar. With an electric mixer on high, beat egg whites, vanilla, salt & cream of tartar until soft peaks form. Add 1 tsp lime zest & 1 tsp lime juice. Gradually add remaining 4 Tbsp sugar. Beat on high until mixture is fully incorporated, glossy & stiff peaks are formed. Fold in by hand flour/sugar mixture in thirds until fully combined, keeping batter as voluminous as possible.
  2. Fill a 12 cup silicone mini muffin pan( or non-stick mini muffin pan) with batter. In a shallow baking pan (larger than the mini muffin pan), place a wire rack. Pour water in & set muffin tin over water on rack. Bake for 15 minutes or until cakes rise & a toothpick inserted in centers comes out clean. Remove from oven & let cool.
  3. Stir together remaining lime zest, 3 tsp lime juice & powdered sugar to make glaze. Drizzle on cakes & top with kiwi wedges.
Recipe Notes
  • I think these little minis would be great with any topping you favor. Next time I make them I might try a caramel topping on them.

Zucchini / Apple Bundt Cake with Limoncello Drizzle.

No doubt the biggest problem vegetable gardener’s have with the squash ‘family’, is it’s frightening productivity even when growing conditions are marginal. It’s growth is so rapid that when heat and moisture are ideal, you could be picking your zucchini daily. That being said, there’s no such thing as too much zucchini in my opinion. A member of the gourd family, its versatility is amazing! From appetizers to dessert, zucchini covers every recipe category.

This Zucchini-Apple Bundt Cake  is a healthy veg/fruit combo topped with a refreshing Limoncello Glaze. Authentic limoncello is made from Italian lemons, which come from the Amalfi coast in Italy. Families have passed down recipes for limoncello for generations, as every Italian family has their own recipe. In the winter of 2013, Brion and I spent some time travelling Italy. It was in Sorrento where we tasted limoncello for the first time and loved it.

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Zucchini / Apple Bundt Cake with Limoncello Drizzle.
Zucchini, apple & limoncello create an explosion of flavors in this moist bundt cake.
Votes: 1
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Course dessert
Servings
Ingredients
Zucchini-Apple Cake
Apple Streusel Filling
Limoncello Glaze
Course dessert
Servings
Ingredients
Zucchini-Apple Cake
Apple Streusel Filling
Limoncello Glaze
Votes: 1
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Instructions
Apple Streusel Filling
  1. Peel & chop apples. In a small bowl, combine apples with remaining filling ingredients & mix well. Set aside. If you prefer, you can cook everything except nuts for 3-4 minutes & then stir in nuts. Cool before adding to cake.
Zucchini-Apple Cake
  1. In a large bowl, beat zucchini, sour cream ( or yogurt), sugar, egg whites, oil, egg & vanilla until well blended. In a small bowl, combine flour, baking powder, baking soda & salt; gradually beat into zucchini mixture until blended.
  2. Preheat oven to 325 F. Spray & flour a bundt cake pan. Spread 1/3 of the batter in pan; spoon 1/2 of filling carefully over cake. Top with another 1/3 of cake batter then remaining filling, finishing with last 1/3 of cake batter.
  3. Bake for about 50 minutes or until a toothpick inserted near center comes out clean. Cool for 5-10 minutes before removing from pan to a wire rack to cool completely.
Limoncello Glaze
  1. In a small dish, mix together powdered sugar & limoncello liqueur. When cake is cool, drizzle slowly over top.