BIZZY BAKES

I love corn pudding.  I have made different corn puddings since I first got married.  There is something endearing about the creamy dish with pieces of corn and a touch of sweetness. Corn Chive Pudding - adapted by Paula Deen (The Lady and Sons) Ingredients: 2 10-oz packages frozen corn, thawed 1/4 cup sugar 1/4 teaspoon salt 4 large eggs 2 cups Rice Milk 1 tablespoon olive oil 1/4 cup chopped fresh chives 3 tablespoons gluten-free  flour (Brown Rice) 1 teaspoon vanilla extract  Method: Preheat the oven to 350 degrees.  Grease a baking dish.  In a food processor, pulse half of the corn until coarsely chopped; transfer to a mixing bowl.  Add the remaining corn and sprinkle with the sugar and salt; stir to combine.  Whisk together the eggs, milk, oil, chives, flour, and vanilla, and combine with the corn.  Pour into the baking dish and sprinkle with nutmeg. ...

The more at ease, I become with cooking, the more I venture out on my own and make my own recipes.  Although, I am surrounded my fabulous cookbooks which I continually pull out and recipes on the Internet, I end up making changes and feeling like the recipe is mine.  I usually give the credit for the inspiration of the recipe. This time was more difficult. I was in a hurry, (what's new?) and wanted to bake a birthday cake for my grandson. In looking for simple recipes, I came upon several chocolate syrup chocolate cakes. I printed up a few to find they were the same or close enough to the same. The minor differences did not seem to make any difference in the recipe. Who do I give the credit to? With this cake, I had a few but Paula Deen and Hershey's were the most famous names. I ended up with Paula Deen's, only because the paper with her recipe was on top of the Hershey sheet. The cake took forever to bake Paula said 25 - 30 minutes. Hershey said 35 - 40 and I s...

Potatoes have always been a comfort food, in my family. When, I was a child and did not feel well, my mother would make me mashed potatoes. They were like a bit of sunshine casting its rays over me. As an adult, when I see a potato recipe, chances are, I am going to make it. When Paula Deen shared this recipe, it went with me, into the kitchen and turned into these Golden Potato Cakes. They come with the sunshine built inside. They definitely make me feel better. Golden Potato Cakes ----- Paula Deen (adapted) Ingredients: 6 cups cubed (1-inch) Yukon gold potatoes , peeled and cut into large chunks 1/2 cup potato chip crumbs (Ground in food processor) 1 egg, beaten 1/2 cup shredded Cheddar 1/2 cup chopped scallions 1/4 cup light sour cream salt and pepper to taste 3 tablespoons olive oil (I try to use less.)   Method: Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Reduce heat, and simmer about 12 minute...

There are times, I marvel at some of the recipes, I made on Chaya's Comfy Cook.  They are worthy of remaking and what I am doing now, is posting them, for me, to make, when I am able to.  Let me know what you think of this idea.  What if I used a cup of mashed avocado in place of the mayonnaise.  It would certainly make this cream and I am hoping it will bake well.  You are a bunch of talented foodies and I would appreciate your thoughts on this. This was originally a pie but I chose to omit the crust.   I turned it into a casserole, rich in cheese  with the possibility of additional vegetables.  I am hoping to make this, next week and welcome any suggestions, you have. Tomato Casserole   inspired by Paula Deen Ingredients: 1/2 cup chopped green onion s 10   fresh parsley leaves, chopped 3   tomatoes, sliced 1 cup grated cheddar 1 cup mozzarella, grated 1 cup mayonnaise or possibly avocado salt and ...

Somewhere online, I saw muffins called Cinnamon Toast Muffins and I thought, to myself, how delicious they must be.  Tonight, I opened  the Southern Cooking Bible by Paula Deen and looked up muffins, in the index, to find one muffin and this is it.  Honestly, I thought a book with this title would have corn muffins. Paula does quite a bit differently than I usually do when I bake muffins and some of that, I did not change.  What I did change, was the amounts of fat and sugar, in the recipe.   I, along with many of you, have been reading about Paula and her diabetes.  She is being called a hypocrite and worse.  Many of us like Paula and her recipes and many of us, automatically change almost any of her recipes.  Being the queen of butta is not something to be proud of, in my opinion.  With so much stress, these days on healthy eating, is a chef responsible for what she promotes. Ellie Krieger is one of my favorites and when I coo...

My freezer is usually like a frozen bakery.  When I bake, I freeze part of the recipe for future use.  At times, I freeze a whole cake to have on hand for guests or just for us.  Much of what is in there, is gluten-free. I remember a time, when I would not give guests a gluten-free baked good but now, I think they are as good as what I will call, "the real thing".  My guests get the same as the guy with celiac and they don't know it.  I admit, I ask my hubby not to take a piece right away.  I have noted, once he takes food, no one else does.  So, now he doesn't take and everyone else does.   Then, when he takes his piece, people start asking if it is free of gluten.  Am I evil? I discovered a wonderful linky Celebrity Cook-Along , which posts once a month, each month with a new celebrity cook.  This month is Paula Deen.  I have cooked and baked Paula's recipes many times so this month is already an interesting one. I am lookin...

I am a sucker for potatoes and more so when it comes to potato cakes.  These are good, no they are great.  The name is what attracted me to the recipe. The reality of the situation is that someone else knew that this name would attract because not that I have made it, there are no smashed potatoes.  Rather, there are mashed potatoes and these are Mashed Potato Cakes but I like the name so we are going with SMASHED. Smashed Potato Cakes       Paula Deen                  About 14 cakes  6 cups cubed (1-inch) Yukon gold potatoes  1 cup of corn meal 1 large egg, lightly beaten 1/2 cup shredded Cheddar 1/2 cup chopped green onion 1/4 cup sour cream 1 teaspoon salt                                 ...

When, I first saw this recipe, I turned the  page, ever so quickly.  It looked boring and without joy.  Who would want to make this simple, basic cake?  It took another look to see the potential is this cake.  You can frost this, put on glaze on it, sprinkle, melt chocolate, powdered sugar, and you can add nuts, berries, chocolate, coconut or anything, in your cabinets.  You can make a loaf, a bundt, a round or square cake, minis, muffins......let your imagination wander.  The photos below are not really based on this recipe but they could have been.  Unfortunately, I don't have the real cake photo for this.  I think that you will get the idea, though. I transformed Paula’s cake  into a gluten-free cake by using my brown rice flour, tapioca flour and potato starch mixture.  I also cut the recipe down to make 6 mini bundts.  Basic 1-2-3-4 Cake     Paula Deen Ingredients: 1 cup minus 1 tablespoon canola oil...