Thursday, November 14, 2013

Baldpate Inn Cornbread


  • Stephanie J Ball (Stephanie made for the progressive dinner at Ravens Nest Oct 2013)





Baldpate Inn Cornbread (An Inn in Colorado)



1 cup butter

1 cup sugar

4 eggs

2 cups creamed corn

1/2 cup Monterey Jack cheese grated

1/2 cup Medium Cheddar cheese grated

1 cup all purpose white flour

1 cup yellow cornmeal

4 tsps baking powder

1/4 teaspoon salt



Preheat oven to 350 degrees.   Using an electric mixer, cream butter & sugar, then add eggs one at a time.

Graduall, mix in corn and cheeses.  Combine dry ingredients in separte bowl .  Stir in dry ingredients into batter.  

Spread evenly in a greased 9 x 13 cakepan.  Place in oven and immediately reduce oven temp to 300 degrees.

Bake one hours.   Top will seem moist-looking, not dry as in a cake.   Center should be set, not gooey.   Serve warm.  

Enjoy!

Paula's Pound Cake

Margarita Cheesecake

Recipe: Margarita cheesecake


Ingredients

  • For the crust
  • 4 ounces salted pretzels (4 cups)
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • For filling
  • 1 1/2 pounds (three 8-ounce bars) cream cheese, room temperature
  • 1 cup sour cream, room temperature
  • 3/4 cup sugar
  • 2 tablespoons Grand Marnier, Triple Sec, or other orange-flavored liqueur
  • 1 tablespoon tequila
  • 1 tablespoon plus 2 teaspoons grated lime zest (from about 3 limes)
  • Pinch of salt
  • 4 large eggs, room temperature
  • Key limes or small Persian limes, very thinly sliced, for garnish

Preparation

Make the crust: Preheat oven to 375°F, with rack in center. In a food processor, pulse pretzels until fine crumbs form (you will have a little more than 1 cup). Add sugar and melted butter; process until combined. Press evenly in bottom and 1 inch up side of a 9-inch springform pan. Bake until golden brown, about 9 minutes. Transfer to wire rack to cool completely.
Make the filling: Reduce oven temperature to 325°F. Wrap exterior of springform pan with a double layer of foil. Set a kettle of water to a boil. With an electric mixer on medium-high speed, beat cream cheese until fluffy and smooth, about 3 minutes, scraping down sides of bowl as needed. Reduce speed to medium. Mix in sour cream, sugar, Grand Marnier, tequila, lime zest, and salt; beat until well incorporated. Add eggs, 1 at a time, beating well after each.
Pour cream-cheese mixture over cooled crust (filling will come up higher than crust). Set springform pan in a roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan.
Bake on center rack until cake is set and slightly firm to the touch, about 65 minutes. Transfer springform pan to a wire rack, and remove foil; let cool completely. Refrigerate until chilled, at least 6 hours or up to overnight. Run a knife around edge of cake to loosen before unmolding. Garnish with lime slices.

Serving Size
Makes 8 to 10 servings

Red Velvet Cake (Martha Stewart)

Recipe: Red velvet cake


Ingredients
  • Unsalted butter, for pans 2 1/2 cups cake flour (not self-rising), plus more for pans
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups canola or safflower oil
  • 2 large eggs
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar
  • For cream cheese frosting
  • 1 pound (two 8-ounce bars) cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 pounds confectioners' sugar, sifted
Preparation
For cake: Preheat oven to 350°F. Butter two 9-by-2-inch round cake pans; line with parchment rounds, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, cocoa, and salt.
With an electric mixer on medium speed, beat sugar and oil until well combined. Add eggs, 1 at a time, beating well after each addition. Add food coloring and vanilla; beat until well combined. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour; beat until just combined, scraping sides of bowl as needed.
In a small bowl, mix baking soda and vinegar. Add to batter; beat 10 seconds. Divide batter evenly between prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 15 minutes. Turn out cakes onto rack to cool completely.
Place bottom cake layer on a cake stand or platter, and spread evenly with about 1 1/2 cups cream-cheese frosting. Place second layer on top; spread and swirl remaining frosting over cake. Cake can be refrigerated up to 6 hours; bring to room temperature before serving.
For cream cheese frosting: With an electric mixer on medium speed, beat cream cheese and vanilla until light and creamy, about 2 minutes. Add butter, beating until incorporated.
Reduce speed to low. Gradually add confectioners' sugar, 1 cup at a time, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container up to 3 days. Bring to room temperature, and beat on low speed before using.
Serving Size
Makes 8 to 10 servings