1/2 cup milk
1/4 cup half and half (or use 3/4 cup milk instead of 1/2 cup)
1 cup sugar
1 tsp vanilla
1 tbsp cornmeal
Mix all ingredients and pour into a regular (not deep-dish) pie crust; place 3 or 4 small slivers of butter on top of the pie (optional) and bake at 400 degrees F for approximately 35-40 minutes. Do not over-cook.
Potato chowder with bacon
This is one of our favorite winter recipes, and it's even heartier served in a homemade bread bowl and garnished with chives, bacon and shredded cheese.
Basic corn muffins
These little muffins go great with everything from beans to beef stew. For variety, you can omit the sugar and add shredded cheese, jalapeno peppers, etc. for a yummy appetizer.
1 cup self-rising cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 egg, beaten
1/4 cup oil
1 cup milk
Preheat oven to 400 degrees F, grease muffin pan or line with paper liners.
Mix all ingredients together, then spoon batter into muffin cups. (Should be enough batter for 12 muffins)
Bake at 400 for 15-18 minutes.
3 cups of sugar
3 tablespoons of cinnamon
3 teaspoons of lemon juice
Core, peel, and slice pears; place in a large stockpot and add 1 cup of water. Cook over medium heat until soft. Drain off water and purée pear slices in a food processor. Combine pear purée, sugar, cinnamon, and lemon juice together in large pot and cook over medium to high heat until thickened, stirring continuously. Using normal canning preparations, (wash jars and lids, keep them in hot water until ready to fill) ladle mixture into jars, then process in a hot water bath canner for 10 minutes.
Makes approximately 4 pints, depending on the size of the pears.
2 1/4 cups of all-purpose flour