Corn Souffle

Ingredients

2 sticks melted unsalted butter
3 cups sour cream
2 – 15 ounce can of whole kernel corn, drained
2 – 15 ounce can of cream style corn
4 eggs beaten
2 – 8 ounce box Jiffy corn bread mix

Prepare

1. Preheat the oven to 350 degrees.
2. Spray a rectangular baking pan with nonstick spray.
3. In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated.
4. Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow to cool slightly before serving.

Corn Souffle

2015-09-10 06:48:36

Serves 10

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Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Ingredients

1. 2 sticks melted unsalted butter
2. 3 cups sour cream
3. 2 - 15 ounce can of whole kernel corn, drained
4. 2 - 15 ounce can of cream style corn
5. 4 eggs beaten
6. 2 - 8 ounce box Jiffy corn bread mix

Instructions

1. Preheat the oven to 350 degrees.
2. Spray a rectangular baking pan with nonstick spray.
3. In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated.
4. Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow to cool slightly before serving.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post CORN SOUFFLE appeared first on Florida Girl Cooks.

Caramel Apple Pie

Ingredients

2 rolled-out rounds deep-dish piecrust (see related recipe at left)

For the apples:
4 lb. Granny Smith apples, peeled, cored and each cut into 8 slices
1/2 cup firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1 Tbs. fresh lemon juice
3 Tbs. cornstarch
For the caramel:
1 1/2 cups firmly packed light brown sugar
1/3 cup light corn syrup
6 Tbs. (3/4 stick) unsalted butter, cut into 6 pieces
1/2 tsp. kosher salt
1/2 cup heavy cream

1 egg white, beaten with 1 tsp. water
2 tsp. granulated sugar

Prepare

1. Transfer 1 dough round to a 9-inch deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim.
2. Reroll the dough scraps and cut out shapes using decorative pie cutters.
3. Refrigerate the pie shell, cutouts and remaining dough round for 30 minutes.
4. To prepare the apples, in a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice.
5. Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes.
6. Uncover and let cool to room temperature.
7. Stir in the cornstarch.
8. To prepare the caramel, in a heavy 4-quart saucepan over medium heat, combine the brown sugar, corn syrup, butter and salt.
9. Cook until the mixture is bubbling vigorously, about 9 minutes, stirring only during the first 2 to 3 minutes of cooking.
10. Off the heat, carefully stir in 1/4 cup of the cream, then stir in the remaining 1/4 cup cream.
11. Let cool until just warm.
12. Preheat an oven to 400°F.
13. Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes.
14. In a large bowl, combine the apple mixture and 3/4 cup of the caramel; reserve the remaining caramel for serving.
15. Pour the apple filling into the pie shell and place the top crust over the pie. 16. Trim the edges flush with the rim and press the top and bottom crusts together. 17. Brush the underside of the cutouts with egg wash and gently arrange them on the pie.
18. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.
19. Place the pie dish on a baking sheet.
20. Bake until the crust is golden brown, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark.
21. Let the pie cool on a wire rack for at least 2 1/2 hours before serving.
22. Warm the reserved caramel sauce and serve alongside the pie for drizzling. Serves 8.

Caramel Apple Pie

2015-08-29 17:44:50

Serves 8

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Prep Time

30 min

Cook Time

1 hr 30 min

Total Time

2 hr

Prep Time

30 min

Cook Time

1 hr 30 min

Total Time

2 hr

Ingredients

1. 2 rolled-out rounds deep-dish piecrust (see related recipe at left)

For the apples

1. 4 lb. Granny Smith apples, peeled, cored and each cut into 8 slices
2. 1/2 cup firmly packed light brown sugar
3. 1/2 tsp. ground cinnamon
4. 1/4 tsp. freshly grated nutmeg
5. 1 Tbs. fresh lemon juice
6. 3 Tbs. cornstarch

For the caramel

1. 1 1/2 cups firmly packed light brown sugar
2. 1/3 cup light corn syrup
3. 6 Tbs. (3/4 stick) unsalted butter, cut into 6 pieces
4. 1/2 tsp. kosher salt
5. 1/2 cup heavy cream
6. 1 egg white, beaten with 1 tsp. water
7. 2 tsp. granulated sugar

Instructions

1. Transfer 1 dough round to a 9-inch deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim.
2. Reroll the dough scraps and cut out shapes using decorative pie cutters.
3. Refrigerate the pie shell, cutouts and remaining dough round for 30 minutes.
4. To prepare the apples, in a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice.
5. Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes.
6. Uncover and let cool to room temperature.
7. Stir in the cornstarch.
8. To prepare the caramel, in a heavy 4-quart saucepan over medium heat, combine the brown sugar, corn syrup, butter and salt.
9. Cook until the mixture is bubbling vigorously, about 9 minutes, stirring only during the first 2 to 3 minutes of cooking.
10. Off the heat, carefully stir in 1/4 cup of the cream, then stir in the remaining 1/4 cup cream.
11. Let cool until just warm.
12. Preheat an oven to 400°F.
13. Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes.
14. In a large bowl, combine the apple mixture and 3/4 cup of the caramel; reserve the remaining caramel for serving.
15. Pour the apple filling into the pie shell and place the top crust over the pie.
16. Trim the edges flush with the rim and press the top and bottom crusts together.
17. Brush the underside of the cutouts with egg wash and gently arrange them on the pie.
18. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.
19. Place the pie dish on a baking sheet.
20. Bake until the crust is golden brown, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark.
21. Let the pie cool on a wire rack for at least 2 1/2 hours before serving.
22. Warm the reserved caramel sauce and serve alongside the pie for drizzling.

Adapted from Williams-Sonoma

Adapted from Williams-Sonoma

Florida Girl Cooks http://floridagirlcooks.com/

The post CARAMEL APPLE PIE appeared first on Florida Girl Cooks.

Savory Pumpkin Pecan Spread

Ingredients

4 oz. Pecan Pumpkin Butter
8 oz. cream cheese
3 slices cooked bacon, chopped
2 green onions, chopped

Prepare

1. Cook the bacon sliced on medium-high for 4 minutes make sure to turn over once.
2. Chop the bacon when it is cooked and cooled off along with the green onion.
3. Place all items into a small food processor until green onion and bacon are chopped finely and the spread is smooth.
4. Place in a serving dish and enjoy with crackers!

Savory Pumpkin Pecan Spread

2015-09-10 06:59:47

Serves 16

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Prep Time

10 min

Cook Time

5 min

Total Time

15 min

Prep Time

10 min

Cook Time

5 min

Total Time

15 min

Ingredients

1. 4 oz. Pecan Pumpkin Butter
2. 8 oz. cream cheese
3. 3 slices cooked bacon, chopped
4. 2 green onions, chopped
5. crackers for spreading

Instructions

1. Cook the bacon sliced on medium-high for 4 minutes make sure to turn over once.
2. Chop the bacon when it is cooked and cooled off along with the green onion.
3. Place all items into a small food processor until green onion and bacon are chopped finely and the spread is smooth.
4. Place in a serving dish and enjoy with crackers!

By Williams-Sonoma

Adapted from Williams-Sonoma

Adapted from Williams-Sonoma

Florida Girl Cooks http://floridagirlcooks.com/

The post SAVORY PUMPKIN PECAN SPREAD appeared first on Florida Girl Cooks.