Thanks to Ann for sharing her
Perfectly Sweet and Moist Corn Muffins
3 eggs
1/2 cup oil
3/4 cup sugar
2-3 Tbl. honey for extra sweetness, if desired (optional)
1 can creamed corn
1 1/2 cups flour
1/2 cup cornmeal
2 tsp baking powder
1/4 tsp salt
Preheat oven to 350*. Combine dry ingredients in large bowl. In another bowl mix well eggs, oil, sugar and corn. Make a well in the dry ingredients and add wet ingredients and mix until just combined. Pour into prepared 9x11 pan or 18 lined cupcake cups. Bake for about 22 minutes.
Broiled Zucchini
Thinly slice zucchini and coat with olive oil. Broil one side, flip, sprinkle with salt and Parmesan cheese. Broil 'til golden brown.
Lemon Tea
Sorry, no recipe here, either. Just water, honey, lemon, and lemon zest.
Caramel Sauce
1 1/2 c sugar
1 c Karo syrup
1 1/2 cubes butter
1 1/2 c cream
2 tsp vanilla
Mix sugar and syrup and bring to boil. Gradually add butter and cream three times alternated. Stir to a softball stage (cook longer if you want caramels to wrap and eat as candy instead of caramel sauce). Add vanilla. Enjoy!
Ginger Snaps
1 c sugar
3/4 c shortening
1/4 c molasses
1 egg
2 c flour
1/4 tsp salt
2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1 tsp ginger
Cream shortening and sugar. Add egg and molasses. Sift dry ingredients and add. Roll balls into fresh ginger mixed with sugar. Bake on ungreased cookie sheet @ 375 for 8-15 min., depending on desired snappiness.
We served them warm with pumpkin ice cream sandwiched between two of them.
We like to freeze cookie dough logs wrapped in waxed paper and then sealed in a plastic bag for fresh cookies whenever needed :)
