SWEET CORN CASSEROLE
This is always requested over and over again. I love it and I don't really like corn. My best friend made this once and convinced me to try it, now it's a tradition to make for all holidays.
Provided by EARTHLYCHARM
Categories Side Dish Vegetables Corn
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter.
- Bake in preheated oven until beginning to brown, 25 to 30 minutes.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 83.4 g, Cholesterol 47.6 mg, Fat 19.9 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 7.3 g, Sodium 847.7 mg, Sugar 40.4 g
SUGARED FRUIT CENTERPIECE
For an elegant table topper, create this centerpiece showcasing simple-to-make sugared fruit. It's not only eye-catching but edible as well.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15-20 servings.
Number Of Ingredients 5
Steps:
- Scrub fruit in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy. , Lightly brush mixture over all sides of fruit. Place on a wire rack over waxed paper. Sprinkle with sugar. Let stand at room temperature for up to 24 hours. Arrange as desired, adding leaves if desired.
Nutrition Facts :
CINNAMON-SUGAR CORN CASSEROLE
This is a great casserole that warms over well when baked ahead of time. From "Little Rock Cooks" cookbook.
Provided by Nimz_
Categories Corn
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1/2 cup butter and 1/2 cup sugar in a medium size pan until butter melts.
- Stir in flour and blend well; remove from heat Gradually stir in milk Add eggs and baking powder and mix well Fold in corn and pour into a buttered 2 quart casserole Bake at 350 degrees for 40 minutes or until a knife comes out clean when inserted near center Brush with melted butter Sprinkle with sugar and cinnamon.
Nutrition Facts : Calories 403.5, Fat 21.7, SaturatedFat 12.6, Cholesterol 122.3, Sodium 640.4, Carbohydrate 50.6, Fiber 2.5, Sugar 28, Protein 6.9
ALMA'S SWEET CORN
Sweeter than creamed corn sweet corn recipe. Corn can be refrigerated or frozen.
Provided by Nathan
Categories Side Dish Vegetables Corn
Time 40m
Yield 12
Number Of Ingredients 4
Steps:
- Slice corn from the cob into a large skillet, leaving about a third of the kernel still on the cob. Using the back of the knife, scrape all of the juice and remaining kernels into the skillet. Stir in water, sugar, and salt and cook over medium high heat until sugar has dissolved, about 10 minutes. Allow to cool to room temperature before serving.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 25.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 1177.1 mg, Sugar 11.2 g
HOLIDAY SPARKLING FRUIT CENTERPIECE
Beautiful and easy presentation. When we were non kid we back lit the glass cake stand with low candles, now that we have our son we use a small standing night light set just part way under the cake stand to illuminate the centerpiece and keep it kid safe. Not knowing how large you'll make your centerpiece you'll have to guesstimate on the quantity of fruit needed. On occasion I also toast the whole walnuts and while still warm thread (needle and dark thread) them to look like pine cones without the jelly and sugar coatings.
Provided by peachez
Categories Low Protein
Time 2h3m
Yield 1 Centerpiece
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with parchment paper.
- Fill one mixing bowl with superfine sugar.
- Keep second one to catch excess sugar.
- Place jelly into microwave safe bowl, heat on high for 2 minutes.
- Stir and microwave another minute or until melted (watch carefully).
- Using the fork, pierce the fruit on the bottom securely.
- Using the pastry brush paint the jelly one at a time onto the fruit (reheat jelly as it cools). Hold the freshly painted fruit over the sugar filled bowl.
- Using the spoon sprinkle the sugar over the fruit until coated.
- Use the empty mixing bowl to shake off excess sugar and not soil the first bowl. Place sugared fruit on parchment to dry about 45 minutes.
- Lightly coat nuts with remaining jelly and roll in the second sugar shake off bowl adding more sugar if needed, remove with fork and dry with the fruit. Arrange fruit and nuts on cake stand or platter, building as high and creative as you wish. Place mint, parsley or your choice of greenery in and around the centerpiece. Lightly dust the tops of the fruit and some of the greenery (mint etc) with powdered sugar as if newly fallen snow.
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