While the exact history of corn dogs is unknown, their creation happened sometime between 1920 and 1940. Several different vendors have claimed they invented them, in places such as Texas, Minnesota, Illinois, and California.
Newly arrived German immigrants in Texas, who were sausage-makers finding resistance to the sausages they used to make, have been credited with introducing the corn dog to the United States, though the serving stick came later. A US patent filed in 1927, granted in 1929, for a Combined Dipping, Cooking, and Article Holding Apparatus, describes them, among other fried food impaled on a stick.
Preheat oven to 375 degrees and spray a mini muffin pan with non-stick cooking spray.
In a mixing bowl, whisk together the butter and sugar. Add eggs and stir well. Add evaporated milk and whisk until combined.
In a separate bowl, add flour, cornmeal, baking soda, and salt, and stir to combine.
Whisk half the flour mixture into the egg mixture until combined. Add in the remaining flour mixture and whisk until completely combined.
Spoon 1 Tablespoon of batter into each mini muffin cup. Place a 1-inch hot dog piece into the middle of each muffin cup.
Bake for 10-12 minutes or until muffins are golden brown. Remove from oven and place muffin pan on a wire rack. Allow muffins to cool 5 minutes in pan before serving.
Notes
Spray the mini muffin pan liberally with non-stick cooking spray, including the cups and the area between the cups. This will make it easy to remove the muffins from the pan.
Use a 1 tablespoon measure to spoon the batter into the muffin cups. Overfilling the muffin cups will cause the muffin tops to connect while baking. The corn dog muffins will still taste good, but you’ll have to cut the tops apart. Trust me, I’ve had this happen.
Better Than Anything Cake – Also known as Better than Sex cake is a combination of rich ingredients produces a decadent, caramel-soaked cake that’s sure to be a hit!
Origin
Who knows the origin of this cake, better yet who cares. It’s great!!!
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13×9-inch pan. Cool 15 minutes.
Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
Notes
The cake may stick to the wooden spoon handle while you’re using it to make the holes, so occasionally wipe off the handle.
The caramel topping will be easier to drizzle if it has been kept at room temperature. If refrigerated, spoon caramel into microwavable bowl; microwave uncovered on High about 15 seconds.
Instead of the toffee bits or chips, coarsely chop 5 bars (1.4 oz each) chocolate-covered English toffee candy, and sprinkle on top of the cake.
Samoa Bundt Cake – The Girl Scouts have nothing on us. Try this giant Samoa treat!
Origin
A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive donut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but these cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.
Preheat oven to 350°. Generously grease a Bundt pan with butter, then sprinkle with flour.
Prepare cake mix according to package instructions. When the batter is ready, fold in 1/4 cup caramel and pour batter into prepared Bundt pan.
Bake until cake is golden and a toothpick inserted into the middle comes out clean, about 45 minutes. Let cool for 15 minutes in the pan, then run a butter knife around the edges of the pan and invert cake onto a cooling rack to cool completely.
Meanwhile, make ganache: Place chocolate chips in a large bowl. In a medium saucepan over medium heat, heat heavy cream. When the cream begins to simmer, remove from heat and pour over chocolate chips. Let sit for 5 minutes.
Pour most of the chocolate ganache over cooled Bundt cake, reserving about 1/3 cup ganache.
Sprinkle toasted coconut on top then press remaining toasted coconut around the sides of the cake. Drizzle remaining caramel over the cake then drizzle remaining ganache on top. Serve immediately.
Tacos are thought to come from Mexico, long before the Spanish arrived. Ancient Mexicans used freshly made, soft, flat corn tortillas and gave them with fillings like fish and cooked organs. It was a staple meal that provided vital nutrients and energy to those who consumed it.
Crescent Cheese Danish are so simple to make, you will not believe it! I love recipes that are EASY! This is another recipe using crescent dinner rolls.
The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike caused bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes.
Unroll the crescent rolls and separate into rectangles of dough using two triangle.
Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar.
Slice crescent roll dough into 1 inch x 8 inch slices.
Gently lift dough slice and twist opposite ends in opposing directions into a loose rope.
Spiral the rope around itself to form a loose circle/spiral.
Place onto a cookie sheet lined with a parchment paper, spacing danishes about 2 inch apart.
Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary.
In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream.
Add a tablespoon of filling to each roll.
Lightly brush dough with melted butter.
Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown.
glaze
In a small bowl, stir together confectioners' sugar, milk and butter.
You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
Notes
Optional: assorted jams and preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc)
Company is coming Casserole is a wonderful casserole. It was always a hit with everyone who tried it. Good 1 dish meal for potlucks–very versatile–you can use your imagination and add many other ingredients to make it different. I often add mushrooms and do with bread crumbs.
Preheat oven to 350 degrees F. Lightly grease a 2 quart casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat 1 tablespoon margarine in a large heavy skillet over medium-high heat. Cook ground beef until evenly brown. Stir in tomato sauce; remove from heat. In a medium bowl, combine cottage cheese, cream cheese, sour cream, green onion and green pepper.
Spread 1/2 the cooked noodles in the casserole dish. Cover with cheese mixture, then the remaining noodles. Pour melted margarine over the noodles. Spoon meat sauce on top and spread to cover noodles.
