BIZZY BAKES

I love corn, especially when it is creamy in texture or when it is fresh off the stalk.  I know, one is overcooked and the other almost raw.  It doesn't matter.  Corn is good. Growing your own corn is a treat.  Going out, at the last minute to pick it and then drop it into boiling water for just a few minutes and ending with the sweetest corn in the world is well worth the gardening. Corn Pudding Ingredients: 4 cups thawed corn kernels  4 large eggs 3/4 cup whipping cream 1/2 cup whole milk 1/3 cup honey or sugar 1/4 cup oil 2 tablespoons gluten-free flour mixture 2 teaspoons baking powder 1/2  teaspoon salt 1 teaspoon parsley Method: Preheat oven to 350°F.  Grease a square pan with spray cooking oil. Blend all ingredients, except for two cups of the corn, in food processor until almost smooth. Add parsley. Pour into prepared dish.  Bake pudding for 45 mi...

I took photos when I made the dishes for the holiday but I was not ready to serve them for a day or two and did not want to cut them up.  This is why, you have been seeing so many pans of food rather than portions. This bread pudding is fabulous because of the cherries.  They add a sweet but edgy flavor to the dish. This is one of my favorites. Cherry Bread Pudding Ingredients: 2 cups  sugar 5  eggs 2 cups Rice Milk 2 teaspoons pure vanilla extract 3 cups stale bread, cut into cubes 1/2 cup light brown sugar 1/8 cup margarine, left out to slightly warm 8 ounces frozen cherries or fresh cherries 1 cup chopped pecans S auce: 1 cup  sugar 1/4 cup margarine, melted 1 egg, beaten 2 teaspoons pure vanilla extract Method: Preheat the oven to 350 degrees F. Grease a 9 by 13 pan. Mix sugar, eggs, and rice milk in a bowl. Add vanilla extract. Pour over cubed bread and let stand for a few minutes until absorbed. Mix brown sugar, butter, and pecans until...

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. ...

I rarely made bread dishes because we make all of our bread.  Finally, I broke down and bought 4 loaves of Katz's gluten-free bread for dishes like stuffing or bread pudding.  Since then, we have enjoyed French toast, stuffing and grilled cheese sandwiches, among other delicious dishes, we had been skipping. I need the option of throwing together a meal in a short time.  That does not include baking bread.  Yes, I could make extra bread and freeze it but the reality is that I don't.  Now that doors have opened for us, it was easy for me to select this apple bread pudding for out them of apples for the Kosher Connection. I served it as a side dish which was fine but what a special dessert it would make.  It would be good with a little maple syrup but it did not need it for sweetness.  I am a big fan of maple syrup on pancakes, waffles and French toast so why not this? We did beat the apple season but this is good practice for the sweet dishes ...

Almond Ricotta Pudding Ingredients: 1 15oz. container of Ricotta Cheese 1/2 cup sugar or 1/4 cup agave 1 teaspoon almond extract 1 teaspoon pure vanilla extract 3/4 cup ground nuts (almonds) 2 eggs Decorate with berries and toasted almonds  Method: Preheat the oven to 350 degrees F. Combine pudding ingredients, using a spoon.  Mix well. Spray 4 ramekins with oil spray. Divide the pudding mixture into the four dishes. Bake for about 30 minutes or until the a knife inserted, comes out clean. Cool. Refrigerate and serve cold. If you would like to unmold these, do so and decorate with nuts and fruit. This recipe comes from my old Chaya's Comfy Cook blog and many of the photos there, are gone.  I hope to make this again and if so, I will be able to replace the pictures.  This makes a very pretty dessert. I think it is worth having this recipe since it is a light and delicious pudding.

Mini Cornbread Puddings Ingredients : Makes 24 1/2 cup gluten-free (spooned and leveled) 1/2 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1 large egg 1 1/2 cups sour cream 1 package (10 ounces) frozen corn kernels, thawed and patted dry Directions Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix ). Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days. I made one that wa...