|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
Tip: Try cream corn for more results.
1 - 10 of 12 for amish cream corn
Result Page: 1
Combine 1/2 cup ... 1 tablespoon flour, corn syrup, vanilla, and ... cup brown sugar, cream of tartar, baking ... degrees for 40 minutes or until golden brown.
Cook corn starch, sugar and milk until thick. Add butter and vanilla. Pour into baked pie shell. Sprinkle with nutmeg. Bake at 375 degrees for 15 minutes.
Cook all except popped corn over medium heat ... slowly. Pour over popped corn. Put in 200 degree oven for 1 hour. Stir 3 times during the hour. Let cool.
Preheat oven to ... brown sugar and corn starch. Gradually whisk ... filling will be very loose but will thicken on cooling. Cool completely before slicing.
Mix all together. Roll dough into 1-inch balls. Dip bottom of glass tumbler in sugar and press out ball. Bake at 325 degrees until just brown. So ...
Combine 1/2 cup ... 1 tablespoon flour, corn syrup, vanilla and ... cup brown sugar, cream of tartar, soda, ... or until golden brown. Makes 6-8 servings.
Beat oil, butter ... baking soda and cream of tartar together. ... with glass or palm of hand. NOTE: 2 teaspoons vanilla - instead of using almond extract.
Mix batter ingredients ... combine water, sugar, corn syrup, food coloring ... waffles with a scoop of vanilla ice cream, if desired. Yield: 4 servings.
Beat oil, white sugar, powdered sugar and butter. Then add rest of ingredients. Roll dough into 1 inch balls. Dip glass tumbler into sugar and press. ...
Cook until thick. After cool mix 6 cups of thinly sliced apples. Pour in unbaked pie shell dot with butter (or it can be mixed in after mixture is ...
Result Page: 1
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