Corn Pudding

Corn Pudding

My mother-in-law got this Corn Pudding recipe from a family friend, Tracy and I loved it when she made it as a side dish for Christmas dinner in 2019. I wanted to make this to accompany BBQ chicken thighs I baked. This corn pudding is also called corn casserole with the same ingredients just known by two different names. It is a simple dish to put together and best served warm. The melted cheddar cheese on top completes the dish. The best part is you do not need to use a mixer just add the ingredients in a large bowl and mix it all together and bake in the oven. If you love corn, you got to make this dish.

Ingredients

1 15.25 oz. can Whole Corn, drained 

1 14.25 oz. can Creamed Corn

1 cup Sour Cream

1/2 cup, 1 stick Unsalted Butter, melted and cooled

1 cup Cheddar Cheese, shredded

1 8 oz. Jiffy Corn Muffin Mix

Directions

Heat oven to 350°F. 

Grease 1 8x8 square pan.

Put the 1 cup of shredded cheddar cheese aside.

Add the ingredients (except for the cheese) in a large bowl and mix until combined.

Pour into prepared pan and smooth the top with a knife.

Bake for 45 minutes.

Remove from the oven, sprinkle the cheese all over the top and return to the oven for 5 to 10 minutes or until melted.

Take out of the oven. 

Let the corn pudding rest for 5 minutes and serve.

-Sophia/Two Frys

Coconut Cake

 Coconut Cake

I have baked several Coconut Cake recipes over the years but one of my favorites is Ina Garten's recipe for its rich taste and perfect texture. It is always a crowd pleaser. For this recipe I use Unsweetened Shredded Coconut instead of Sweetened to reduce the sugar content. I also use Pure Vanilla Extract but if you want a whiter cake use Clear Vanilla Extract. You can also substitute the Almond Extract and use Coconut Extract, but I find the combination of Vanilla and Almond Extracts a perfect one. I baked this cake for a family gathering while on vacation. I hope you give this recipe a try.  

Ingredients

1 1/2 cups (3 sticks) Unsalted Butter, at room temperature, plus more for greasing the pans

2 cups Sugar

5 Extra Large eggs, at room temperature

1 1/2 teaspoons Pure Vanilla Extract

1 1/2 teaspoons Pure Almond Extract

3 cups All Purpose Flour, plus more for dusting the pans

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Coarse Salt

1 cup Milk

1/2 cup Unsweetened Shredded Coconut

Strawberry Preserves (or any filling you prefer)

Frosting Ingredients

1 pound Cream Cheese, at room temperature 

1 cup (2 sticks) Unsalted Butter, at room temperature

3/4 teaspoon Pure Vanilla Extract 

1/4 teaspoon pure Almond Extract

1 pound Confectioners'/Powdered Sugar, sifted

6 ounces Unsweetened Shredded Coconut

Directions

Heat oven to 350°F. 

Grease 2 (9-inch) round cake pans, then line them with parchment paper. Grease again and dust lightly with flour.

In a separate bowl, sift together the flour, baking powder, baking soda and salt; set aside.

Add the eggs into a small bowl; set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light and fluffy. 

With the mixer on medium speed, add the eggs one at a time and incorporate. Scrape down the bowl once during mixing. 

Add the vanilla and almond extracts and mix well. 

With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. 

Turn off the mixer and fold in the shredded coconut with a spatula and combine.

Pour the batter evenly into the two cake pans and smooth the tops with a knife. 

Bake in the center of the oven for 35 to 45 minutes, until the tops are browned, and a cake tester comes out clean. 

Cool on a wire rack for 30 minutes, then turn the cakes with tops down onto a wire rack to finish cooling.

Frosting Directions

In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extracts on low speed. 

Add the confectioners'/powdered sugar and mix until just smooth, about 1 to 2 minutes.

Assemble the Cake

If your cake has a dome on top use a serrated knife to cut it off to an even top.

To assemble, place one layer on a flat serving plate or cake turntable, top side down, and place parchment paper around the edges for easy clean up. 

Spread with preserves, filling or frosting. 

Place the second layer on top with the top side down, and generously frost the top and sides. 

To decorate the cake, sprinkle the top with the shredded coconut and lightly press more coconut onto the sides.

Serve at room temperature.

Ina Garten, Coconut Cake recipe: https://www.foodnetwork.com/recipes/ina-garten/coconut-cake-recipe-1947027

-Sophia/Two Frys

Pasta Salad

 Pasta Salad 

I made this Pasta Salad to accompany a picnic lunch at my in-laws while we were on vacation. We had a family gathering and it was great seeing the family and finally meeting one of Allen's cousins and his wife. We sure missed my sister-in-law and wish she was with us, but she is in Africa. This Pasta Salad is very easy to make and has a rich flavor from the dressing and fresh parsley mixed in prior to chilling. It is a hearty dish that goes great with burgers, ribs, hot dogs, and chicken. The flavors develop if you chill for at least 3-4 hours.

Ingredients

1 16 oz. box Cellentani Pasta (or desired shape)

1 each Red, Yellow, Orange Bell Peppers, diced

1 10 oz Cherry Tomatoes, sliced in half

1 8.75 oz. can Whole Kernel Corn, drained

1 2.25 oz. can Black Olives, sliced

1 Shallot, diced

1 cup + 1 tablespoon Italian Dressing or Light Italian Dressing

1 teaspoon + 1 tablespoon Coarse Salt

1/2 teaspoon Cracked Black Pepper

2 tablespoons Fresh Parsley, chopped

1 tablespoon Olive Oil

Directions

Add water to a large pot, 1 tablespoon of salt and turn to medium-high heat. 

Once the water is boiling, cook pasta to al dente according to box directions, and drain. 

Set aside to cool or place pasta in an ice water bath for a few minutes then drain.

Rinse and dry the peppers, shallots, and parsley. 

Thinly slice and dice the shallot and peppers; set aside.

Chop the parsley; set aside.

Drain the corn and sliced black olives and pat dry; set aside.

Rinse, pat dry and slice the cherry tomatoes in half; set aside.

Add 1 tablespoon olive oil to skillet on medium heat, add the peppers and shallot and sauté for 3-5 minutes; set aside to cool.

In a large bowl toss the cooled pasta, peppers, shallots, corn, and olives together. 

Add 1/2 teaspoon of cracked black and 1 teaspoon of coarse salt. Season to taste. 

Add 1 cup of dressing and combine. If desired add more in small increments. 

Add parsley and combine.

Cover with plastic wrap or foil and chill in fridge for 3-4 hours before serving. 

-Sophia/Two Frys