Culinary Adventures with Camilla

This month, Sue of  Palatable Pastime  told the Baking Bloggers that for March we are dusting off our madeleine pans...and we learned that Wendy of A Day in the Life on the Farm didn't have one (but she bought one for this event) and Karen of Karen's Kitchen Stories has five pans! Well, I am somewhere in the middle there. I have a pan and I have used it. But I don't use it often enough. So I am grateful to have some new recipes to try. This is what the #BakingBloggers are sharing... Acorn Madeleines with Cinnamon Sugar from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Chocolate & Orange Madeleines from Making Miracles Chocolate Madeleines from A Day in the Life on the Farm Eggless Rose Madeleine s from Magical Ingredients Green Chile Cornbread Madeleines from Culinary Adventures with Camilla Key Lime Madeleines from Palatable Pastime Lemon Madeleines from Sneha's Recipe Pistachio Madeleines from Ka...

If you're wondering about the 'Ear of Corn' in the title, this was served alongside our roasted Cornish game hens for our Grimm Thanksgiving last week. You can read the rest of the food at my post:  A Grimm Menu . "One day a woman was walking along a grain field, and her little child, who was jumping along beside her, fell into a puddle and got his clothes dirty. The mother tore off a handful of the beautiful ears of grain and cleaned his clothes with them.   The Lord was just then passing by, and when he saw her doing this, he became angry and said, 'From this time forth the grain-stalk shall bear no more ears of grain. Humans are not worthy of this heavenly gift.'   The bystanders who heard this were horrified, fell to their knees, and begged him to leave at least something on the grain-stalk, even if they did not deserve it, at least for the sake of the innocent chickens, who otherwise would starve to death."  ~The Ear of Corn I don't make stuff...

Given that Halloween is right around the corner, I added some pumpkin to both our chili and our cornbread for dinner tonight. The pumpkin imparts not just an orange hue but a subtle flavor. Perfect! 1-1/2 C white whole wheat flour 1/2 C organic granulated sugar 1/2 C corn meal 1 T baking powder dash of pink Himalaya salt 1-1/4 C milk 1 egg 1/4 C pumpkin puree 1/3 C oil (I usually use canola) 3 T melted butter Preheat oven to 350. Butter your baking dish. Combine all ingredients in a mixing bowl and stir till everything is moistened. Pour into prepared pan and top with a sprinkling of more corn meal and paprika. Bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean. Serve warm.

This is so easy and it's done in a jiffy. 1-1/2 C white whole wheat flour 1/2 C organic granulated sugar 1/2 C corn meal 1 T baking powder dash of pink Himalaya salt 1-1/4 C milk 2 eggs 1/3 C oil (I usually use canola) 3 T melted butter. Preheat oven to 350. Butter your baking dish. Combine all ingredients in a mixing bowl and stir till everything is moistened. Pour into prepared pan and top with fresh blueberries and a sprinkling of more corn meal. Bake for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Serve warm.

Though we aren't watching the SuperBowl, I decided to make a SuperBowl-worthy dinner: corndogs and chili.  I figured that the cream canoe baking pan I bought to make Twinkies would be perfect! I started with some mini hotdogs from WholeFoods.  I couldn't pass up this self-promotion: "uncured beef hotdogs (no added nitrates or nitrites) made with sustainable family-farmed beef, a dash of  gentle seasonings, and lots of honest yumminess." Then I made some cornbread... 1/2 C  butter, softened 2/3 C organic granulated sugar   1/4 C honey 2 eggs 1/2 t salt 1 1/2 C white whole wheat flour 3/4 C yellow cornmeal 1/2 t baking powder 1/2 C milk 3/4 C corn kernels Blend all the wet ingredients together in a large mixing bowl.  Add the honey, eggs, milk and mix till just moistened.  Add the corn kernels.  Fill the canoe baking hollows halfway with cornbread batter and lay the mini hotdogs inside.  Cover with batter and bake at...

From the Cherokee tribe in Texas... I've never liked stuffing that was actually cooked inside of a bird. Just a quirk...so I make the stuffing separately. Start with your favorite cornbread recipe. Sauté chopped celery, onions, leeks, and fennel bulb in butter till softened. Add fresh, rough chopped sage leaves. Cube the cornbread and stir in the butter mixture. Blend till the cornbread is completely moistened and begins to come together. Mix in dried currants, dried mulberries, chopped roasted chestnuts, and yellow corn kernels. Season to taste with sea salt and black pepper. This was - by far - one of favorites for the day!