Sour Cream Cornbread

Sour Cream Cornbread
Sour Cream Cornbread

Free Recipes

Mixer Cheese Biscuits - Sour Cream Cornbread - Baklava

Mixer Cheese Biscuits

1 cup of margarine, softened

2 cups (8 oz.) shredded, extra sharp Cheddar cheese

2 cups of all purpose flour

1/2 tsp. of salt

1/2 tsp of ground red pepper

1 tsp. lemon juice

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Directions: Beat margarine at medium speed with an electric mixer until creamy; gradually add cheese, beating well. Add flour, salt, and pepper; beat at low speed until blended. Add lemon juice, and beat at medium speed for 20 minutes.

Pipe or drop dough by level tablespoonfuls onto ungreased baking sheets. Bake at 300 degrees for 20 minutes or until set. Transfer to wire racks to cool. Yield: 6 dozen


2 cups of sugar

1 cup of water

3/4 cup of honey

2 tbs of brandy

1 tbs of fresh lemon juice

1 (3") stick of cinnamon

12 cups of finely chopped pecans (3 lbs. shelled)

1 cup sugar

1 tbs ground cinnamon

1 tsp of ground cloves

1 (16 oz.) package of frozen phyllo (FILO) dough, thawed

1 lb. of unsalted butter, melted

Whole cloves

Directions: Combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat, stirring constantly. Immediately remove from heat; cool syrup completely.

Combine pecans and next 3 ingredients, stirring well.

Cut phyllo sheets in half crosswise; cover with plastic wrap.

Brush 2 (13 x 9 x 2 inch) baking pans with melted butter. Place 8 phyllo sheets in 1 pan, brushing each sheet with butter; top with 2 cups of pecan mixture.

Place 3 phyllo sheets over pecan mixture, brushing each sheet with butter; top with 2 cups of pecan mixture. Repeat with 3 more phyllo sheets and 2 cups of pecan mixture; top with 6 phyllo sheets, brushing all but the top sheet with butter. Repeat procedure with remaining phyllo sheets, butter, and pecan mixture in second pan.

Cut layers diagonally into 3/4 in. diamonds; gently brush with remaining butter. Insert a clove in center of each diamond.

Bake at 300 degrees for 1 hour. Remove from oven and pour syrup evenly over baklava. Cool completely in pans on wire racks.

Cut again diagonally; remove from pans, and store in airtight containers at room temperature. Yield: about 10 dozen.

Sour Cream Cornbread

1 cup of self-rising cornmeal

1 (8-3/4 oz.) can cream-style corn

1 (8 oz.) carton sour cream

3 large eggs, lightly beaten

1/4 cup vegetable oil

Directions: Heat a lightly greased 8-inch cast iron skillet in a 400 degree oven for 5 minutes. Combine cornmeal and remaining ingredients, stirring just until moistened. Remove prepared cast iron skillet from oven, and spoon batter into hot skillet. Bake at 400 degrees for 20 minutes or until golden. Yield: 6 servings.