place butter, cream, milk and sugar in a pan over medium high heat.
stir constantly.
allow to come to rolling boil and take off heat.
add chocolate and allow to sit for about a minute - to melt.
stir until integrated.
add vanilla extract, stir.
serve over ice cream, dip cookies in it, eat it from the spoon.
*you can add dark rum instead of vanilla, 1/2 of light cream instead of the 1/4 and 1/4, white sugar instead of turbinado, etc.
5 for cornbread.
Place stick of butter in bottom of roasting pan
Preheat oven according to cornbread package. Grease casserole dish (I
aker's Joy spray.
Crumble 4 cups of leftover cornbread into a
b>cornbread add 4 oz. can chopped green chiles and a pinch of
Preheat oven to 375\u00b0F.
Put flour and salt in food processor bowl. Whirl to mix flour and salt together. Put margarine in with flour and pulse until mixture is cut in and crumbly. Drizzle 2 tbsp of milk over flour mixture. Pulse, if dry add additional milk to pastry until it starts coming together.
Press into pie pan, and press up sides. Prick bottom and sides of pie crust randomly with a fork.
Cook in over about 18 to 22 minutes, until starting to become golden brown.
nd milk to prepare the cornbread as directed on the box
The cornbread: preheat oven to 425\u00b0;
ough to your preferred thickness (recipe makes 8-16 cookies).
Saute onion, green pepper and meat into Crisco until lightly browned.
Add sauce and seasonings and let simmer while mixing cornbread mixture.
Pour batter mixture over the hot meat mixture. Bake in a 6 x 10-inch pan for 20 to 25 minutes.
Turn out on a platter upside down and serve.
nutmeg (its not in the recipe, but I add about 1
large pot of boiling water, follow the cooking directions on the
25\u00b0F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or your
nd translucent.
Crumble the cornbread into coarse crumbs.
Combine
Bake cornbread in square pan.
Combine soup, milk and Worcestershire sauce.
Heat over moderate heat, stirring until smooth.
Fold in eggs and pimento into soup mixture.
Split cornbread.
Lay a slice of ham on bread and top with creamed eggs. Serve extra bread with meat.
In a large bowl, stir together all ingredients.
No special order.
Cook approximately 2 1/2 hours at 300\u00b0, stirring once. Important: No stock from chicken or turkey.
No poultry fat! Oysters (1 pint) may be substituted for giblets.
Remove bay leaves at the time you stir (approximately 1 hour after cooking time).
Make cornbread per package directions.
That'
Prepare cornbread using chicken broth and 2 teaspoons sage instead of liquid.
Mix together chicken, green pepper, celery, almonds, salt, pepper, onions, pimentos, water chestnuts and mayonnaise.
Crumble half of cold cornbread in buttered 13 x 9-inch casserole dish.
Add diced ingredients.
Crumble rest of cornbread over top.
Mix eggs, milk and chicken broth.
Pour over top of casserole.
Refrigerate overnight.
Before cooking, mix soups together and pour over casserole.
Bake at 350\u00b0 for 45 to 60 minutes.
side.
Combine bread and cornbread into a large bowl. Pour
0 x 12 dishes). Crumble cornbread into 5 quart mixing bowl