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Combine the following ingredients in a bowl or your helmet, if you are a firefighter!

3/4 cup flour

1 cup sugar

1 tsp. baking powder

1 tsp. salt

1 1/2 cups corn meal

2 eggs

1 1/4 cups milk

1/4 cup vegetable oil

Preheat oven to 425 degrees.  Grease the pan, preferably cast iron to 425 degrees.  Pour mixture into hot pan and return back to oven.  Bake for 35-40 minutes or until golden brown.

Best with barbecued chicken and/or ribs!  Jordan

8 eggs

1/4 cup milk

6 slices Swiss Cheese

4 tablespoons parmesan cheese, grated

salt, pepper

2 cups mushrooms, washed and dried, sliced

1 bunch green onions, chopped

Beat eggs and milk together adding salt and pepper to taste.  Saute mushrooms and onions in a little olive oil or nonstick spray until browned.  Add to egg mixture along with parmesan cheese.  Place Swiss cheese on top in spiraling pattern to cover top of egg dish in glass pie pan.  Cook at 350 degrees for 20 minutes, then let sit for 15 minutes until firm.

Submitted by:  Mack Doherty

Mix 1 cup soft butter, 2 cups sugar, 1/3 cup cocoa.  Stir in 4 eggs, add 1 1/2 cups flour, 2 tsp. vanilla, 1/4 tsp. salt, and 1 1/2 cups chopped nuts (optional).  Stir; pour into greased, 1-inch deep baking sheet.  Bake at 350 degrees for 20 minutes, or until done.  Cover with 1 lb. mini marshmallows; bake for 3 minutes.  Add frosting:  1 2/3 cups powdered sugar, 1/2 cup butter, 1/3 cup cocoa, 1/3 cup canned evaporated milk.  Pure decadence.

Submitted by:  Tom McClellan

• 6 extra-large egg yolks, room temperature
• 1/4 cup sugar
• 1/2 cup good dark rum, divided use
• 1 1/2 cups brewed espresso, divided use; see cook’s notes
• 16 - 17 ounces mascarpone cheese; see cook’s notes
• 30 Italian ladyfingers, or savolardi; see cook’s notes
• Bittersweet chocolate, shaved or grated; see cook’s notes
• Optional:  Powdered sugar

Cook’s notes:  To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup ground espresso and enough water to make 4 cups of coffee.

Mascarpone is line an Italian cream cheese.  It’s sold at the Italian markets and some supermarkets.

Italian ladyfingers (savolardi) are sold at Italian markets, such as Claro’s in Tustin.

To shave chocolate, use a vegetable peeler on a bar of chocolate.

Procedure: 

1. Whisk yolks and sugar in bowl of electric mixer fitter with whisk attachment on high speed for 5 minutes, or until very thick and light yellow.  Lower speed to medium and add 1/4 cup rum, 1/4 cup espresso and mascarpone.  Whisk until smooth.
2. Combine remaining 1/4 cup rum and 1 1/4 cups espresso in shallow bowl.  Dip one side of ladyfinger in the espresso-rum misture and line the bottom of a 9-by-12-by-2-inch glass bowl.  Pour half the espresso cream misture evenly on top.  Dip one by one the remaining ladyfingers in espresso-rum mixture and pile a second layer in dish.  Pour the remaining espresso cream mixture over the top.  Smooth top and cover with plastic wrap.  Refrigerate overnight.
3. Before serving, sprinkle shaved or grated chocolate on top and dust lightly with powdered sugar. 

• Butter for greasing baking dish
• 3 cups fresh corn kernels; see cook’s notes
• 6 eggs, stirred well, not beaten
• 3 cups heavy whipping cream
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons melted butter

Cook’s Notes:  Shuck fresh corn and remove silk.  To remove kernels from cob, hold it vertically on rimmed baking sheet, tip resting on sheet.  Slide sharp knife down length of cob, cutting off just kernels, leaving about 1/4 of kernel attached to cob.  Rotate cob and repeat until kernels are removed.

Procedure:             

1. Grease 2-quart baking dish with butter.  Preheat oven to 350 degrees.
2. Place Corn kernels, eggs and cream in large bowl; stir to combine.
3. In separate bowl, combine sugar, salt, flour and baking powder; stir to combine.  Add dry ingredients to corn mixture.  Add melted butter and stir until well-combined.  Place in prepared baking dish.  Bake in preheated oven 1 hour or until knife inserted in center comes out clean.

• 2 tbsp olive oil
• 1 large shallot, minced
• 1 1/2 cups Jim Beam bourbon
• 1 (28-ounce) can tomato paste
• 1 (12-ounce) jar molasses
• 1 tbsp granular onion
• 1 tbsp granular garlic
• 3 tbsp Worcestershire sauce
• 1 jar Hunt’s chili sauce
• 1/4 cup cider vinegar
• 1 cup brown sugar
• 1 tbsp dried red pepper flakes
• Salt and Pepper to taste

1. In large, heavy-bottom saucepan or Dutch oven, heat oil on medium heat.  Add shallot and cook until softenend.  Off heat, cautiously add bourbon (it may splatter).  Return to high heat and bring to boil.  Boil until reduced by half in volume.  Add remaining ingredients and stir to blend.  Bring to simmer.

2.  Reduce heat to low and simmer slowly 1 hour.  Can be prepared 1 day ahead and refrigerated, well-sealed.

• 1 cup margarine (butter is better)
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups Quaker Oats (uncooked)
• 1 - 12 oz. bag of Semi-sweet chocolate chips
• 1 - 11 oz. bag of Butterscotch chips

 Procedure: 

1. Heat Oven to 350 F.

2. Beat together margarine and sugars until creamy.

3. Add eggs and vanilla; beat well.

4. Add combined flour, baking soda, and salt.

5. Stir in oats and mix well.

6. Stir in chocolate chips and butterscotch chips.

7. Drop rounded tablespoonfuls onto un-greased cookie sheet.

8. Bake 10 -12 minutes or until golden brown

9. Cool 1 minute on cookie sheet and remove to cooling rack or waxed paper.

 

Makes about 4 dozen. Recipe can be doubled because they are so good, they go fast!