Preheat oven to 350 degrees. ... Cut ears of corn in half. Grate uncooked kernels ... of 1 inch. Bake 50 minutes or until knife ... sugar to 2 tablespoons.
Heat oven to 425 degrees. 1. Place corn and water in container of ... 6 ounce ceramic custard cups. Place cups on baking ... hot custard cup. Bake 15 minutes. Reduce oven temperature ... hours at this point.
In a small bowl combine ... tablespoons butter and corn syrup. Cook on 100% power ... six 6 ounce custard cups. Set aside. In a ... warm. Makes 6 rolls.
In small bowl combine brown sugar, 2 tbsp. butter and corn syrup. Cook on high for ... six (6 oz.) custard cups. Set aside. In a ... from cups onto rolls.
Slice off top of tomatoes ... in butter and corn, season with salt and ... in muffin tins. Bake until custard is puffed, lightly browned and ... be added to custard.
Cream sugar and butter, add ... beaten egg whites. Bake at 350 degrees for 35 ... until mixture is custard like. Cool. Cream: Add cool ... mixture. Beat until fluffy.
Cream butter, vanilla, maple and ... until fluffy. Add corn syrup and chopped pecans and cream and blend well. Bake at 450 for 10 minutes ... minutes longer at 350.