Our Walk to School, Andrew, and more cooking

The trees in front of the university were so pretty yesterday!  I love Fall!  I did a little sewing but my arm is still giving me problems from my accident so it was not a good day today! 

Andrew auditioned and made it into the senior county chorus!

This is a tree at the local bank!
Karl made corn muffins for his homeroom class today!  They came out great!

Dorie Greenspan’s Corniest Corn Muffins
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Recipe By: Dorie Greenspan’s
Yield: 12 regular-sized muffins or 48 miniature ones
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 pinch ground nutmeg, fresh ground
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil 
1 large egg
1 large egg yolk
1 cup corn kernels , fresh, frozen or canned (in which case they should be drained and patted dry)
Directions:
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
And….
I made Alton Brown’s Baked Macaroni and Cheese recipe – it was delicious!
Baked Macaroni and Cheese
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Recipe By: Food Network, Alton Brown
Serving Size: 12
Ingredients:
1/2 lb. elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon mustard powder
3 cups 2% low-fat milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar cheese, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko
Directions:
Preheat oven to 350 degrees F. 
In a large pot of boiling, salted water cook the pasta to al dente. 
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. 
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. 
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. 
Remember to save leftovers for fried Macaroni and Cheese.
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Copyright:
  “Copyright © 2003 Television Food Network, G.P., All Rights Reserved”
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