Italian Cornbread Mini Cakes Recipes

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SAVORY ITALIAN CORNBREAD



Savory Italian Cornbread image

Savory Italian Cornbread made with yellow cornmeal, zucchini, sun dried tomatoes, rosemary and grated Pecorino Romano cheese.

Provided by Carrie's Experimental Kitchen

Categories     Bread

Time 40m

Number Of Ingredients 14

1 1/2 cups yellow cornmeal
1/4 cup all purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup milk
1 cup sour cream
2 tablespoons melted butter
1/2 cup grated zucchini
1/4 cup chopped sun dried tomatoes
1/4 cup grated Pecorino Romano cheese
1 tablespoon chopped fresh rosemary

Steps:

  • Preheat the oven 400 degrees F; then spray a loaf pan with cooking spray (mine was 9"x5").
  • In a large bowl, combine the cornmeal, all purpose flour, sugar, baking powder, baking soda and salt; mix until well blended.
  • Next, in a separate smaller bowl, combine the egg, milk, sour cream and melted butter; then add this mixture to the dry ingredients.
  • Add in your "mix-ins": zucchini, chopped sun dried tomatoes, fresh chopped rosemary and grated Pecorino Romano cheese; then mix the dough well.
  • Pour in the batter into the pan; then bake 30 minutes. Bread is done when the top springs back when you touch it (time will vary if pan is bigger or smaller)

Nutrition Facts : Calories 107 kcal, Carbohydrate 7 g, Protein 3 g, Fat 7 g, Cholesterol 37 mg, Sodium 213 mg, Sugar 5 g, ServingSize 1 serving

ITALIAN MINI LOAVES



Italian Mini Loaves image

Guests will reach for seconds once they sample a slice from one of these fragrant little loaves. "You can also make breadsticks with this dough," suggests Debra Hartze of Zeeland, North Dakota.

Provided by Taste of Home

Time 50m

Yield 3 loaves (4 slices each).

Number Of Ingredients 11

2 to 2-1/4 cups bread flour
4-1/2 teaspoons sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
1/2 cup whole milk
1/4 cup water
2 tablespoons butter, divided
1 large egg
6 tablespoons grated Parmesan cheese, divided

Steps:

  • In a large bowl, combine 3/4 cup flour, sugar, yeast, garlic salt, Italian seasoning and parsley. In a saucepan, heat milk, water and 1 tablespoon butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in 4 tablespoons Parmesan cheese and enough remaining flour to form a soft dough; beat until smooth. , Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 15 minutes., Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 5-3/4x3x2-in. loaf pans. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with remaining Parmesan cheese. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts : Calories 115 calories, Fat 3g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 227mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

PRALINE MINI CAKES



Praline Mini Cakes image

Family and friends will go crazy for mini cakes! Toffee bits add sweet flavor and crunch.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 12

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup chopped pecans
1/2 cup toffee bits
1/4 cup butter (do not use margarine)
1/2 cup packed brown sugar
2 tablespoons corn syrup
2 tablespoons milk
1 cup powdered sugar
1 teaspoon vanilla
1/4 cup toffee bits

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour 12 mini fluted tube cake pans or 12 jumbo muffin cups (do not spray with cooking spray).
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among mini pans.
  • Bake 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In 1-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium-high heat, stirring frequently; remove from heat. Immediately beat in powdered sugar and vanilla with whisk until smooth. Immediately drizzle about 1 tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits. Store loosely covered.

Nutrition Facts : Calories 470, Carbohydrate 62 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Mini Cake, Sodium 310 mg, Sugar 45 g, TransFat 0 g

MINI CORN CAKES



Mini Corn Cakes image

Treat your guests with these spicy corn cakes that are made using Bisquick® mix and served with sour cream - perfect appetizer that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 24

Number Of Ingredients 13

1 tablespoon butter or margarine
1/3 cup chopped green onions (about 5 medium)
1/3 cup chopped celery
1/3 cup chopped red bell pepper
1 cup soft white bread crumbs (about 1 1/2 slices bread)
1/2 cup Original Bisquick™ mix
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 eggs, slightly beaten
1 can (11 oz) whole kernel corn, drained
2 tablespoons vegetable oil
1/2 cup chive-and-onion sour cream

Steps:

  • In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
  • In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
  • In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer (with 1 teaspoon sour cream), Sodium 135 mg, Sugar 1 g, TransFat 0 g

ITALIAN CREAM CAKE I



Italian Cream Cake I image

This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.

Provided by Chantal

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 14

1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 ½ cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
½ cup butter
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
  • Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
  • Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
  • Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g

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