My Creations- Week of October 17th, 2005

Southern Spoon Bread

Category: Bakery
Rating: Good

This has that wheaty corn taste you’d expect from something cornmeal based. It would make a nice side to a southern themed breakfast or non-sweet dessert for the same subject matter. The portion on the left has parmesan which doesn’t have much impact.

4 eggs, separated
3 cups milk
1 cup yellow cornmeal
3 tablespoons butter
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon baking powder

Serves 6

Preheat oven to 375. Spray 2 quart round casserole with cooking spray. Beat egg yolks; set aside.

In a medium saucepan over medium heat bring milk to almost a boil. Gradually beat in cornmeal with wire whisk. Cook 2 minutes stirring constantly. Whisk in butter, salt and pepper. Beat ¼ cup of this mixture into egg yolks. Beat egg yolk mixture into remaining cornmeal mixture; set aside.

Beat whites to stiff peaks. Stir baking powder into cornmeal mixture. Stir about ¼ cup whites into cornmeal mixture. Gradually fold in remaining egg whites. Pour into prepared casserole. Sprinkle with 1 tablespoon grated parmesan if desired.

Bake 30-35 minutes until golden brown and toothpick comes out clean. Serve immediately.



Mandarin Chicken Express

Category: Entrée
Rating: Good

This enjoyable little ensemble makes a unique impression. Loved the crunch of the water chestnuts and how everything sopped up the oil and sauce whose saltiness was matched by acidity (OJ) and seasoning.

(2) 10 oz cans
10 oz package frozen broccoli, thawed
5 oz can sliced water chestnuts, drained
2 teaspoons sesame oil
1/3 cup stir fry sauce
¼ cup orange juice
¼ teaspoon garlic powder
Mandarin oranges

Makes 4 servings

Heat oil in a skillet on high heat. Dump everything in except oranges and cook for 2 minutes. Serve over rice, if desired, and garnish with orange segments.



Overnight Oatmeal

Category: Oatmeal
Rating: Good +

From my food hero Alton Brown this slow cooked mixture of steel cut oats, figs, cranberries, half & half and water is a hearty breakfast. Even with these few ingredients this stick-to-your-ribs bowl has deep natural flavors.



Boston Cream Pie

Category: Cake
Rating: Good

The classic cake trio of bittersweet glazing covering airy cake sandwiching heavy pudding-like filling. While average this was mysteriously satisfying.



Peanut Butter Chocolate Dessert

Category: Bars/Dessert
Rating: Good+

Creaminess interrupted by a coarse layer of chopped PB cups and a rough Oreo crust the flavor was all about peanut butter. It came from the second layer of beaten cream cheese, powdered sugar and that legume spread. Chocolate was the supporting role appearing as a pudding mix in the top layer besides those cream filled sandwich cookies

20 Oreos
2 Tablespoons butter, melted
1 package (8 oz.) cream cheese, softened
½ cup peanut butter
1 ½ cups powdered sugar, divided
1 carton (16 oz.) Cool Whip, thawed and divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 oz.) instant chocolate fudge pudding mix

Crush 16 cookies and toss with the butter. Press onto the bottom of an ungreased 9-inch square dish. Beat the cream cheese, peanut butter, and 1 cup powered sugar until smooth. Fold in half of the Cool Whip. Spread over crust. Sprinkle with peanut butter cups.
Beat the milk, pudding mix, and remaining powdered sugar on low speed for 2 minutes. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.