Acorn Cakes Recipes

GRILLED CORN CAKES

Steps:

• Coat a large griddle with cooking spray and preheat to medium-high.
• In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
• In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
• Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.

SWEET CORN CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
• Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
• Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

FRESH CORN CAKES

Steps:

• In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

ACORN BROWNIE CAKE

Steps:

• In a bowl, cream the butter, peanut butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Spread into a greased 15x10x1-in. baking pan. Bake a t 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, cream butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 6 tablespoons each in two bowls. Tint one red and one yellow; set aside. Add cocoa to the remaining frosting; mix well. , Using the acorn pattern and folded waxed paper, trace bottom of acorn up to dark brown dashed line. Cut out and unfold. , Trace the acorn cap onto folded waxed paper. Cut out and unfold., With a sharp knife, trace patterns on cooled brownie; cut out. Cut the remaining brownie into three to five leaves using a 3-in. maple leaf cutter; set aside. On a 16-in.-square covered board, position acorn cap over the acorn bottom in center of board. Frost top and sides of acorn with tan frosting. Sprinkle pecans over acorn cap. , Frost leaves with remaining tan frosting. Using an icing spatula, randomly blend red and yellow frosting over leaves. Use a toothpick to form veins in the leaves. Arrange decorated leaves around the acorn.

SWEET CORN CAKE

Steps:

• In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
• Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
• In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
• Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.