For some reason I had an overwhelming urge to pick up several boxes of Jiffy corn muffin mix the other day when I was in the grocery store. I have no idea why, as I haven't bought any for quite some time! Fortunately though in the course of my internet recipe research I found several recipes that used Jiffy corn muffin mix, so how could I resist? It's always good to have a few quick reliable recipes up your sleeve when you fancy a fresh-baked no-nonsense cookie.
4 Tbsp butter, room-temperature
3 Tbsp sugar
1 egg, beaten
1 tsp vanilla
1 box Jiffy corn muffin mix
1 C chocolate chips
1/3 C walnuts, chopped
sea salt (optional)
Cream the softened butter and the sugar together in a medium sized bowl. Mix in the beaten egg and the vanilla.
Add the whole box of Jiffy corn muffin mix and stir the dough until well-mixed. Sprinkle in the chocolate chips, stir again, then chill the cookie dough for about 15 minutes in the fridge.
Preheat the oven to 350°.
Using an ice-cream scoop measure out balls of cookie dough onto to Silpat lined baking sheets, spacing them about 2 to 3 inches apart. Flatten them down slightly with a fork.
Bake for about 13-15 minutes until lightly browned and the dough is cooked through.
Remove the cookies from the oven, and if you like sprinkle lightly with a little sea salt before letting them cool. This recipe makes about 16 cookies.
I think next time I bake them I'll try substituting peanut butter for the butter and maybe a small handful of cranberries, but I must say they are delicious as is. The corn mix definitely adds an interesting texture to the cookies
Recently I've become totally obsessed with baking, and over the last few weeks I've watched every single episode of the Great British Bake Off! Mary Berry and Paul Hollywood are very inspiring indeed. This is Mary Berry's Lemon Meringue Pie which was very successful and a big hit with my guests. The recipe called for using only 4 egg whites for the topping, but I used six egg whites and just made a big mountain of meringue! Who doesn't love meringue?
The dough recipe actually made more pastry than I needed, so I saved half of it and made a traditional egg custard tart the next day.
Pastry Base:
1 3/4 C flour, plus some extra to dust
1 1/4 sticks butter, chilled and cubed
1/2 C confectioners' sugar
1 egg, beaten
1 TBsp
Lemon Filling:
zest and juice of 6 lemons
1/2 C corn starch
2 C water
1 1/4 C superfine sugar (or blitz granulated sugar for a few seconds in a food processor)
6 egg yolks
Topping:
6 egg whites
1 C superfine sugar
2 level tsp corn starch
(You need a 11" fluted removable-bottom tart pan.
This recipe is from Delia Smith. It’s one of those delicious old-fashioned puddings that reminds me of my Granny’s Lemon Pudding, which I think I’ll make later this week. Her recipe was very simple to make and just as delicious, so I think I’ll do a taste test. Both recipes have a refreshing citrus custard-like sauce at the bottom, topped with a light fluffy pudding. Heavenly.
3/4 C butter, softened
3/4 C sugar (preferably extra fine or caster)
3 eggs, separated
1/3 C flour
1/2 tsp baking powder
pinch of salt
1 orange, juiced and zested
1 lime, juiced and zested
2 lemons, juiced and zested
7 fl oz. milk
Preheat the oven to 350°.
In a medium sized bowl sift together the flour, baking powder and salt, and set aside.
Using a food mixer cream the butter and sugar in a large bowl. Beat the egg yolks in a small bowl, and then add them slowly to the butter and sugar mixture. Mix until the egg yolks have been combined.
Add the sifted flour, baking powder and salt to the mixing bowl. Stir well with a wooden spoon, and then add the fruit juice and zest, and stir until the ingredients are well blended. Finally add the milk and stir again.
In a clean bowl, whisk the egg whites until you have soft peaks, and gently fold them in to the mixture. The pudding mixture will look a little curdled at this point which is normal.
Pour the lemony pudding mixture in to well buttered 3 pint Pyrex dish.
Bake for 50 minutes until the top rises up and is golden brown.
I absolutely love diners. They're the ultimate in iconic Americana—inviting and shiny, and so familiar too! There's never any pretense or snobbery.
On a recent Sunday drive we stopped at Izzy's Diner and Pizza for a bite to eat. The Easter special was a ham dinner, with your choice of potato and vegetable, followed by a slice of chocolate or vanilla cake with a scoop of ice-cream for $9.99.
The meal was tasty and hit the spot, but I especially enjoyed the chocolate cake with strawberry ice-cream for dessert.
53 Park St, Adams, MA 01220
413-743-0445
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