Thursday, June 10, 2010

T3T Returns (and on time, no less)

So, this evening I came home with full intentions of skipping out on T3T...Ashamed? Should be. But. I'm muy le tired; I post recipes kinda-sorta-often...Or maybe I just feel like I do because I read so many cooking blogs. I dunno, and I digress. The point is, I come home to find that T.Nance, my dear man friend has actually participated. How oh how can I maintain my high culinary status if I let a boy beat me?

So here I am: Inspired by Julie and Julia in the background to share some of my faves. I've got the recipe box to my right, and I'll try to share more than baked goods. But I'm not making any promises.

Mexican Cornbread

Delicious. Quick. Easy. If you can ask for better just let me know. It's a standard we've made for years in the Bassett house. A go-to. A winner.

2 lb ground beef
1 lg chopped onion
4 hot peppers
8 oz grated chedder
1 c cornmeal
1/2 tsp salt
1/2 tsp soda
2 beaten eggs
1 c buttermilk
1/2 c oil
1 can creamed corn
1 can Mexicorn

Brown beef and add peppers and onions. Combine dry ingredients and mix with egg, buttermilk, oil and corn. Pour half of mixture into greased casserole dish. Add meat. Top with cheese. Pour remaining mix and back at 350 degrees for 45 minutes.

Best Caramel Frosting Ever

I'm only including the recipe for the frosting because, who am I kidding--You could cover a tire with this stuff and it'd be delicious. Forget the cake and eat it with a spoon, I won't judge ya.

1/2 c butter
1/2 tsp salt
1 c brown sugar
1/4 c milk
2 c sifted powdered sugar
1/2 tsp vanilla

In small sauce pan, melt butter. Add brown sugar and bring to a boil. Stir one minute or until slightly thick. Take off heat and add milk. Beat until smooth. (That's what she said. Or maybe not. Sounded good though.). Beat in powdered sugar until desired spreading consistency. Rub in face and go nom, nom, nom.

Wedding Cake and Frosting

If I ever have a wedding--Which after years of intaking Say Yes to the Dress, Bridezillas and a Wedding Story, I can't think of anything I'd like to do less--The only reason I'll do it is for the cake. It's the best part. Spending thousands of dollars: Boo. Wearing Spanx: Boo. Crying in public: Boo. Cake: YES. But maybe I won't have to now, because I found the perfect wedding cake recipe. Make them in cupcake form and it's like little bites of heaven. You'll literally want to draw them a bubble bath, buy 'em roses and spend the evening spooning in front of a Project Runway marathon.

The Cake

1 pkg white cake mix
1 c flour
1 c sugar
3/4 tsp salt
1 1/3 c water
1 c sour cream
2 tbsp oil
1 tsp almond extract (this is what does it)
1 tsp vanilla extract
4 egg whites

In large bowl stir together cake mix, flour, sugar and salt until well mixed. Pour in water, sour cream, oil, extracts and egg whites. Beat on low for about 4 minutes. Back at 325 for 25 minutes. Breathe aromas heavily for they grant everlasting life.

The Frosting

1 c shortening
1/2 tsp salt
1 1/2 tsp vanilla
1/4 tsp almond extract (there's my man, again)
1/2 c water
8 c sifted powdered sugar

Beat shortening, water, extracts and half of powdered sugar for 5-10 minutes. Add rest of powdered sugar and beat just enough to combine. Add additional water or sugar for desired consistency. Taste test excessively. Go to store for more ingredients because you accidentally ate it all. Repeat.

Seriously. Who needs love when you have this in your life? No one with a palate, that's who.

1 comment:

Lacey said...

Oh my gosh I HAVE to try the wedding cake and frosting recipe!! Sounds amazing!!!! & I could definitely go for some mexican cornbread right now!