This is the BEST corn bread recipe I have ever tried. It still tastes great several days after making it if it lasts that long. So here it is, sorry no pic
Dry Ingred
1 1/2 cups flour
1/2 cup corn meal
2/3 cup granulated sugar
1 Tbs. baking powder
1/2 tsp. salt
Wet Ingred.
1/3 cup oil
3 Tbs melted butter (not marg)
2 eggs
1 1/4 cup milk
Blend the dry ingred together and then blend the wet ingred together and then combine the two. Pour in greased 8x8 square pan and bake at 350 degrees for 35 min.
*make sure it is cooked in the center before taking it out. I have to bake mine a few minutes extra to ensure the middle is cooked.
Saturday, March 6, 2010
Thursday, March 4, 2010
Nainano Squares
Hey all, this is my first post on this blog and I'm excited. I made this Canadian treat in honor of the Olympics a few weeks ago and they were very tasty!!! It is one of my friends recipes and she highly recommended trying it- and I agree.
the crust:
2 c. graham crackers, finely crushed
1 c. coconut
1/2 c. finely chopped nuts (I used walnuts)
1 stick butter, melted
1/4 c. sugar
5 Tbsp. cocoa powder
1 1/2 tsp. vanilla
1 beaten egg
Mix graham crackers, coconut and nuts in a bowl. Set aside.
In a second bowl, mix the butter, sugar, cocoa powder, vanilla and beaten egg.
Combine graham cracker mixture with the cocoa powder mixture. Press into bottom of 9x13 glass baking dish.
the filling:
2 c. powdered sugar
2 Tbsp. dry vanilla pudding (from box)
1 stick softened butter
3 Tbsp. milk
Combine all ingredients until smooth. Spread over crust and chill for at least 2 hours. *chilling is essential!*
the top:
2 oz. unsweetened or semi-sweet Baker's chocolate
2 oz. sweetened chocolate chips (I think I use a little more than 2 oz. though)
Melt chocolates together. *note, make sure to melt it over low heat or it will burn very fast! I made this mistake!
Spread chocolate mixture over chilled filling. You must do this quickly, as the chocolate hardens very fast.
*Score or cut dessert into squares (or rectangles...whatever) before chilling, otherwise the chocolate topping will break unevenly when you go to cut and serve.
*This dessert tastes best when it is served chilled, right out of the fridge.
Enjoy!
Nainano Squares (don't worry, I can't pronounce it either)
the crust:
2 c. graham crackers, finely crushed
1 c. coconut
1/2 c. finely chopped nuts (I used walnuts)
1 stick butter, melted
1/4 c. sugar
5 Tbsp. cocoa powder
1 1/2 tsp. vanilla
1 beaten egg
Mix graham crackers, coconut and nuts in a bowl. Set aside.
In a second bowl, mix the butter, sugar, cocoa powder, vanilla and beaten egg.
Combine graham cracker mixture with the cocoa powder mixture. Press into bottom of 9x13 glass baking dish.
the filling:
2 c. powdered sugar
2 Tbsp. dry vanilla pudding (from box)
1 stick softened butter
3 Tbsp. milk
Combine all ingredients until smooth. Spread over crust and chill for at least 2 hours. *chilling is essential!*
the top:
2 oz. unsweetened or semi-sweet Baker's chocolate
2 oz. sweetened chocolate chips (I think I use a little more than 2 oz. though)
Melt chocolates together. *note, make sure to melt it over low heat or it will burn very fast! I made this mistake!
Spread chocolate mixture over chilled filling. You must do this quickly, as the chocolate hardens very fast.
*Score or cut dessert into squares (or rectangles...whatever) before chilling, otherwise the chocolate topping will break unevenly when you go to cut and serve.
*This dessert tastes best when it is served chilled, right out of the fridge.
Enjoy!
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