Author: Amy Eason

Market Street Clam Chowder

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This chowder takes me back to the days we lived in Monterey, California. As newlyweds, my husband and I would hang out at the wharf and feed the sea lions and enjoy free samples of the many varieties of clam chowder. This one is a definite winner. The secret is in baking the butter and flour mixture.

Ingredients:

1 cup red potatoes, finely diced
1 cup celery, finely diced
1 cup vidalia onion, finely diced
1 cup red pepper, finely diced
1 cup leeks, diced
3/4 cup clams, chopped
3/4 T. freshly ground black pepper
1 1/2 t. salt
3/4 t. thyme, crushed
6 large bay leaves
1 t. Tabasco sauce
3/4 cup beef or chicken broth
2 cups water
3/4 cup clam juice
1 1/2 sticks butter, melted
1 cup all purpose flour
2 qt. half and half

Directions:

1. Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes.

2. In large saucepan, combine remaining ingredients except half and half. Simmer until potatoes
are thoroughly cooked.

3. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick
than cookie dough.

4. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature,
stirring occasionally.

***I like to add more potato and sometimes carrots and mushrooms. For this particular go ’round I added a pound of shrimp. Yummers!

Source: passed to me from my good friends, The Streubers

Red Velvet Cake Balls

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I know that red velvet probably looks prettier bathed in white chocolate or white cream cheese frosting but these sweet little addictions taste better robed in darker shades of chocolate. You can find a scratch recipe at www.velveteenbaker.com (a girl with a little bit of passion and a lot of red food dye) if you prefer homemade ingredients. ENJOY!

Ingredients:

1 box red velvet cake mix (cook as directed on box for 9×13 cake)

1 can cream cheese frosting (16 0z.)

*1 package chocolate bark (regular or white chocolate)

Directions:

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix

together, but be warned it will get messy).

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make around 45-50.

You can get even more if you use a mini ice cream scooper but sometimes I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in

chocolate and then tap off extra.)

*I use real chocolate as opposed to chocolate flavored bark. It’s just a matter of taste. I also only melt a small amount of chocolate at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Source: www.bakerella.com

El Torito Sweet Corn Cake

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This is by far one of my family’s all time favorite recipes. I serve it alongside chili or other tex-mex meals. I used to make the version that used masa harina and cooked it in a water bath. This version is much more convenient and tastes just as good.

Ingredients:

1 (7 1/2 oz.) package sweet cornbread mix

1/4 cup butter, melted

1/4 cup water

1/4 cup sugar

1 (15 oz.) can cream-style corn

Directions:

1. In bowl, combine corn cake mix with melted butter. Add water, sugar and can of cream style

corn. Mix until ingredients are combined.

2. Pour mixture into a 9×5 inch loaf pan.

3. Bake, uncovered at 350 degrees for 40-45 minutes or until liquid has been absorbed.

4. Use an ice cream scoop to serve sweet corn cake as a side dish or for dessert. (Yes, it’s that

sweet!)

Source: copycat recipe

Orange Biscuits

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Ingredients:

Glaze:
1/2 cup cold butter (1/4 cup for the orange glaze and 1/4 cup for the bicuits)
1/2 cup orange juice (preferably fresh)
1/2 cup sugar
2 t. grated orange zest

Biscuits:

2 cups all purpose flour
2 t. baking powder
1/2 t. salt
3/4 cup milk
1 to 2 T. butter for brushing on the uncooked biscuit dough
1/4 cup cinnamon sugar (mix about 1/4 cup sugar with about 2 t. cinnamon)

Directions:

1. Heat the oven to 425 degrees. Grease a 12 muffin tin. (Note this recipe does not work with muffin liners.)
2. To make the glaze, combine 1/4 cup of the butter with the orange juice, sugar, and orange zest in a saucepan. Stir over medium heat until the sugar is dissolved and then cook for 2 minutes.
3. Divide among the muffin cups.
4. Combine the flour, baking powder, and salt in a medium size bowl. Cut in the remaining 1/4 cup of butter until the mixture resembles coarse cornmeal.
5. Add the milk, stirring with a fork until the dough forms a ball. Turn it onto a counter, knead it briefly (4 turns or so), and roll it out into a 1/4 inch thick rectangle, roughly 12×8 inches.
6. Brush with the softened butter and sprinkle with the cinnamon sugar.
7. Four your hands and roll up the dough, jelly roll style, then cut it into twelve 1 inch slices. Place a slice in each glaze filled muffin tin.
8. Bake for approx. 18 minutes or until the biscuits are golden brown. Run a knife around each biscuit, then turn them out, glazed side up, onto a cooling rack with a baking sheet or waxed paper below. Makes 12 biscuits.

Source: familyfun.com

Bread Pudding With A Kiss

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Makes: 25 servings

Prep: 20 minutes

Bake: 40 minutes

Cool: 30 minutes

Ingredients:

1 (1 lb.) loaf banana bread (purchased or homemade)

4 egg yolks, beaten

2 c. half-and-half or light cream

1/4 c. sugar

16 milk chocolate or chocolate truffle kisses

Directions:

1. Preheat oven to 350 degrees. Cut banana bread into 1-inch cubes; place in an ungreased 2 qt.

square (8x8x2) baking dish.

2. In a medium bowl beat together egg yolks, half-and-half, and sugar. Pour egg mixture evenly

over bread mixture. Press mixture lightly with back of a large spoon.

3. Bake, uncovered, for 40-45 minutes or until puffed and a knife inserted off center comes out

clean (center will appear moist but will set up with standing). Immediately cut into 25

squares (about 1-1/2 x 1-1/2 inch) in pan. Place a chocolate kiss on top of each bread pudding

square. Cool 30 minutes before serving.

Make-Ahead: Prepare recipe through step 2. Cover and chill in the refrigerator up to 24 hours.

Bake in a 350 degree oven for 45-50 minutes or until puffed and a knife inserted off center comes out clean (center will appear moist but will set up with standing).

Source: Better Homes and Gardens (bhg.com)

Indiana Corn Casserole

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Yes, this recipe has a pound of bacon, a stick of butter and 2 whole cups of sour cream. So put on your big girl panties and deal with it! Sometimes ya gotta live it up!

Ingredients:

1 lb. bacon
1/2 c. butter
1/2 medium onion, chopped
1/2 c. chopped celery*
1 red pepper, chopped
1 green pepper, chopped
5 T. flour
2 c. sour cream
2 lbs. fresh corn (or frozen corn, thawed)
salt and pepper
1 T. chopped parsley

Instructions:

1. Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it
aside.

2. Melt the butter in a large pot over medium heat. Saute the onion, celery, and peppers until
soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of
the bacon bits and season with salt and pepper.

3. Pour the mixture into a 9×13 inch baking dish and sprinkle on the remaining bacon bits and
the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower fat version
of this casserole, use half the bacon, butter, and flour). Serves 6-8.

*For testing purposes only, I did not use celery because I didn’t want to.

Source: unknown