Try Simple Corn Pudding

Courtesty of NPR

Makes 4 to 6 servings

• 6 tablespoons unsalted butter
• 5 or 6 ears of corn, husked (depending on size)
• 1/4 cup granulated sugar
• 1/2 cup heavy cream or milk
• 1/4 cup flour
• 1 teaspoon salt
• 5 large eggs

Preheat the oven to 350 degrees. Place the butter in a baking dish (an 8-by-8-inch glass baking dish or iron skillet works well) and slide into the oven so the butter melts while the oven is preheating.

Using a box grater, coarsely grate the kernels off four ears of corn. Use a sharp knife to cut the kernels from the remaining ears. Combine the corn kernels, sugar, cream or milk, flour and salt in a large mixing bowl. Lightly beat the five eggs and add to the mixture.

When the oven has preheated and the butter in the baking dish has melted, carefully tilt the melted butter from the baking dish into the corn mixture and combine with a few swift strokes. Then tilt the buttered corn mixture back into the baking dish.

Bake for 60 to 70 minutes, until a golden crust has formed and the interior has set.

Mom's Meatloaf

Courtesy of Mom
2 lbs Ground Turkey
1 lbs Sausage
1 pack French Onion Soup Mix
1/2 C Dried Onion
1/4 C Pepper
2 C Carrots
1 pack Spinach
1.5 C oats
2 Eggs

try cream puffs

Courtesy of Tiffany Sorenson

Puff Pastries:
1 c flour
1/4 tsp salt
1/2 c butter
1 c boiling water
4 eggs

Sift flour with salt. Combine butter and boiling water in saucepan; cook on low heat until butter is melted. Add flour all at once and stir vigorously until mixture forms a ball and leaves sides of pan. Cook about 2 minutes until mixture is very dry. Remove from heat. Add unbeaten eggs one at a time, beating well with hand mixer after each addition. Continue beating until a thick dough forms. Drop by tablespoonfuls onto baking sheet, about 2 inches apart. (I used a small cookie scoop and it made about 36) Bake at 425 degrees about 15 minutes. Reduce heat to 375 degrees and bake for 15 more minutes. (Mine only baked a total of 25 minutes) Bake about 30-40 minutes total, or until beads of moisture no longer appear on surface. Do not open oven door during early part of baking. Remove to wire racks to cool. When cool, cut slit in side of each puff'; removed doughy centers, if necessary.

Cream filling:
3 c milk
1 large instant vanilla pudding box
8 oz cream cheese
Mix together and fill cream puffs. Drizzle with chocolate syrup.

try coffee cake pastry

http://www.bettycrocker.com/recipes.aspx/apple-cream-cheese-coffee-cake?WT.dcsvid=MjA5MzgyNzg2MwS2&rvrin=CD0A145D-0A83-DC11-920E-00110A5B41E6&WT.mc_id=Newsletter_Bisquick_09_17_2009

Macaroni Grille Bread

Courtesy of Natasha Brenchley

1 T. dry yeast
1 T. Sugar
1C. Water (105-115')
2 to 2 1/2 C. flour
1 tsp. salt
2 T. FRESH Rosemary minced
2 T. Melted Butter

1. Put yeast, sugar and water in a bowl and allow to become bubbly
2. Mix in salt, rosemary and 2C. of the flour. Knead for 10 min.
3. Oil bowl, place dough in and cover. Let rise until double
4. Divide dough in half and let rest for 5 min.
5. Spray baking pan with cooking spray. shape dough into 2 round loaves
6. brush with melted butter. Cover and let rise until double
7. preheat oven to 450'. Sprinkle loaves with salt
8. Bake 20-25 min or until they are golden brown.
9. Brush with melted butter as soon as you remove them from the oven.

Serve warm and dip in olive oil and balsamic Vinegar.