# 3 White Cornbread

Ingredients
■1 cup white cornmeal
■½ cups All-purpose Flour
■1 teaspoon Salt
■1 Tablespoon Baking Powder
■1 cup Buttermilk
■½ cups Milk
■1 whole Egg
■½ teaspoons Baking Soda
■¼ cups Shortening
■2 Tablespoons Shortening
Preparation Instructions
Preheat oven to 450 degrees.

Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.

Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.

Edges should be crispy!

Pumpkin Bread

Preheat oven to 350.

3 1/2 c. flour
1 1/2 t. salt
2 t. soda
1 t. nutmeg
1 1/2 t. cinnamon
1 1/2 c. white sugar
1 1/2 c. Brown sugar
4 eggs
1 c. oil
2/3 c. water
2 c. pumpkin

Whisk dry ingredients together. Set aside.
Beat eggs until foamy. Beat in sugars, pumpkin, and oil. Stir in dry ingredients.

Pour batter into greased and floured loaf pan 9 X 5 X 3. Bake for 1 hour or until it is done (according to toothpick test).
You can also bake in 2 or 3 smaller pans. Adjust baking time accordingly.
Mini-muffins--425 for 10 minutes.

Glaze:
1/2 c. confectioner sugar
4 t. orange juice
1/4 t. orange zest

Southern White Cornbread

Ingredients:
1/3 cup butter
2 cups white corn meal
3/4 cup flour
1 tablespoon sugar
2 1/2 cups buttermilk
2 eggs

Directions:
Preheat your oven to 400° F. In a medium mixing bowl, combine corn meal, flour, and sugar whisking to combine. Whisk eggs and buttermilk together in a small bowl. Pour liquid into the dry ingredients and whisk until moistened. Place butter in cast iron skillet and place skillet in oven. Watch so that the butter does not brown, but is melted completely. Remove skillet and butter from the oven. Pour the melted butter from the skillet into your batter and whisk to combine. Pour batter into hot skillet and place back in the oven for 20-25 minutes.

* To make a Mexican Cornbread add chopped onion and diced jalapenos (as much or as little as you like) into the batter. Pour half of the batter in the skillet then sprinkle with 1 to 2 cups Mexican cheese blend. Pour remaining batter to cover the cheese and bake.

Blackberry-Raspberry Truffle Cake

Ingredients
2 (18.25-ounce) packages devil's food cake mix
6 large eggs
1 cup vegetable oil
1 1/3 cups water
1 1/4 cups light sour cream
1 (12-ounce) package semisweet chocolate morsels
1 1/2 cups whipping cream
1/2 cup seedless blackberry jam
1/2 cup seedless raspberry jam
1/4 cup water
1 (8-ounce) package cream cheese, softened
1/3 cup powdered sugar
1 (16-ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
3 to 3 1/2 cups chopped pecans, toasted
Garnish: 1/4 cup blackberry and raspberry candies
Preparation
Beat first 5 ingredients at medium speed with an electric mixer 2 minutes or until blended.

Grease 3 (9-inch) parchment or wax paper-lined round cakepans. Pour batter evenly into cakepans.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 15 minutes. Remove from pans, and remove paper. Cool completely on wire racks.

Combine chocolate morsels and whipping cream in a medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth. Pour into a mixing bowl; cover and chill 1 1/2 hours or until mixture begins to thicken.

Cook jams and 1/4 cup water in a small saucepan over medium heat, stirring constantly, 5 minutes or until jam melts. Brush tops of cake layers with jam mixture.

Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form. (Do not over beat.)

Place 1 layer, glazed side up, on a cake platter. Spread with half of chocolate mixture. Top with another cake layer, glazed side down; spread with remaining chocolate mixture. Top with remaining cake layer, glazed side down. Secure layers by inserting wooden skewers from the top layer down through the other two layers.

Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add whipped topping and vanilla, beating until smooth. Working quickly, frost top and sides of cake with cream cheese mixture. Press pecans around sides of cake. Garnish, if desired.

Skillet Cornbread

Preheat oven to 425. Coat bottom and sides of 10-inch cast-iron skillet with 2 tsp. canola oil; heat in oven 5 minutes.

Meanwhile, whisk together:
1 3/4 c. self-rising WHITE cornmeal mix
2 c. buttermilk
1/4 c. AP flour
1 large egg, lightly beaten
2 T. melted butter
1 T. sugar

Pour batter into hot skillet.
Bake 25-30 minutes until golden.

Turtle Cake (AKA Snickers Cake)

1 box devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate topping, if desired
Chopped pecans, if desired




1.Preheat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
2.In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter.
3.Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with pecans. Store loosely covered at room temperature.

Pumpkin Crisp

1 larg can pumpkin or 2 16oz cans
1 large can evaporated milk
1 c sugar
1/2 tsp cinnamon
3 eggs
1 box yellow cake mix
1 c chopped pecans
2 sticks melted butter
TOPPING
1 oz cream cheese
1 12 0z. carton whipped topping
1/2 c confectioner sugar

Directions:
Mix together the pumpkin, milk, sugar, cinnamon and eggs.
Pour mixture into 9x13x2 pan lined with wax paper. (This keeps the dessert from sticking to the pan.)
Crumble dry cake mix over pumpkin mixture. Sprinkle with crumbled nuts, then pour melted butter over the top.
Bake at 350 for 50-60 minutes. Turn upside down onto a platter and remove wax paper. Allow to cool thoroughly. When cooled, cover with topping mixture and refrigerate.