Cornbread cake Never made it but it looks so dang delicious! 2 cups flour 1 1/2 cups yellow cornmeal 4 eggs 1 1/2 cups sugar 1/2 cup brown sugar, packed 1 cup oil 1 teaspoon vanilla One 15-ounce can whole kernel corn, undrained 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon cinnamon 3/4 teaspoon baking powder Preheat oven to 350 degrees. Coat a 9x13 oblong pan or two 9 inch cakes pans with vegetable cooking spray. In a large bowl whisk together the flour and cornmeal. Set aside. To a blender or food processor add the eggs, sugar, brown sugar, oil, vanilla, undrained corn, baking soda, salt, cinnamon, and baking powder. Blend or process for 30 seconds or until well combined (some corn will still be visible). Pour into the flour mixture and whisk just until flour disappears. Pour into prepared pans. Bake for 45-50 minutes for the long pan, or 35-40 minutes for cake pans - or until a toothpick or tester inserted in the middle comes out with large moist crumbs. Serve warm.

I've made the strawberry soup numerous times, but mine is a little different. Have it cruising on Carnival everytime I go. PATTI, check this out. rosemary braised white beans We first had these in a Greek restaurant called "Zoe�s Kitchen." My sister figured out a way to duplicate the amazing white beans they make. These are finger-lickin good. You need a few hours to let them simmer. Ingredients: 4 cans white beans (great northern) drained but not rinsed 4 cloves garlic 1 onion fresh rosemary, 1-2 sprig 1/4 c. olive oil plus 2 T salt and pepper chicken broth, about 1 cup Instructions: I used my ceramic Dutch oven pot so I could saute, boil, and bake in the same pot. If you don�t have an oven-proof pan, you will need several different pots. Begin by drizzling the pan with the 2 T of olive oil. Saute the onion with 1/2 t salt until soft, 5 minutes. Add the pressed garlic and cook until fragrant, 1 min. Then add the unrinsed beans, chicken stock, rosemary and 1/4 c olive oil. Cook on high until bubbly. Then turn the heat way down and simmer with the lid on for a nice long time. Keep your eye on it � you may need to add more chicken broth if starts sticking to the bottom of the pan. After an hour or so, use a potato masher (or spoon) to mash some of the beans, maybe half. Season with salt and pepper. Stir, and place in a 300 degree oven for another hour or so

I've never made a pizza crust, this might be the time. Hey, my neighbour drinks beer, I can borrow a cup from him, in return for all the baking I give him! Perfect. Thanks Lucky! I came across this recipe and blog. It looks absolutely delicious. It confuses me, because she calls the meat ham, and it's a large pork meat. I guess it's the huge, greyish ham with the bone. I'm going to use a pork loin when I make it and cut the ingredients down. This makes a huge meal, for family get-togethers. Maple-Mustard Glazed Fresh Ham (Back to her roots blog) (Serves 16) 6-8 pound fresh ham 1/4 cup paprika 1/4 cup cumin 1/4 cup garlic powder 1/4 cup ground coriander 2 tablespoons kosher salt 1 tablespoon black pepper Glaze 1/3 cup maple syrup 1 stick unsalted butter, melted 1/3 cup water 1/4 cup dijon mustard Using a sharp knife, score the outside of the ham in a diamond pattern. Place ham in a roasting pan. Mix all dry rub ingredients together in a small bowl. Spread dry rub over the entire surface of the ham. Cover and refrigerate for at least four hours or overnight. When ready to prepare ham, remove from fridge and let rest at room temperature for an hour. Preheat oven to 425*. Uncover ham and roast in oven for 30 minutes. Reduce heat to 350* and continue roasting. After 30 minutes, combine all glaze ingredients in a medium bowl. Remove ham from oven and pour glaze over ham. Using a pastry brush, brush run off onto sides of ham. Return to oven and roast at for 2-1/2-3 hours, or until a meat thermometer inserted near the bone registers 150*. Baste every 20-30 minutes while cooking. Remove from oven and let rest for 15-20 minutes before slicing.

Anybody have a plum tree? Plum Buckle (Chowrecipes.com) INGREDIENTS For the topping: 1/4 cup packed light brown sugar 1/4 cup all-purpose flour 2 tablespoons unsalted butter (1/4 stick), plus more for coating the pan 1/2 teaspoon ground cinnamon Pinch fine salt 1/2 cup finely chopped pecans For the batter: 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon fine salt 1/3 cup whole milk 1 teaspoon vanilla extract 3/4 cup granulated sugar 6 tablespoons unsalted butter (3/4 stick), at room temperature 2 large eggs, at room temperature 1 pound (about 5 whole) plums, pitted and cut into large dice INSTRUCTIONS 1.Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter and set aside. For the topping: 1.Using a pastry blender or your fingertips, work brown sugar, flour, measured butter, cinnamon, and salt together until ingredients come together but some pea-size pieces remain. Stir in pecans, cover, and refrigerate until ready to use. For the batter: 1.Whisk flour, baking powder, and salt together in a medium bowl until evenly combined; set aside. Whisk together milk and vanilla extract in a small bowl until evenly combined; set aside. 2.Combine sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light in color and fluffy, about 3 minutes. Add eggs one at a time, letting the first completely incorporate before adding the second. 3.Add a third of the flour mixture and mix on low until just combined; scrape down the sides of the bowl. Pour in half of the milk mixture and mix on low until just incorporated. Repeat, alternating dry and wet ingredients and ending with dry ingredients, until completely incorporated. 4.Remove the bowl from the mixer, fold the plums in until coated and evenly distributed, and turn the batter into the prepared baking dish. Sprinkle the reserved topping evenly over the batter and bake until a tester inserted into the center comes out clean and the top is golden brown, about 45 to 50 minutes. Remove from the oven and let cool at least 20 minutes before serving.