Weekend Cooking: Taste of Home Baking
Given the choice between cooking and baking, I’ll take baking every time so I was thrilled to get my hands on a copy of Taste of Home Baking at BEA this year. If you like to bake the way I do, you’ll want to get your hands on a copy of this cookbook. Some of the highlights of it are:
- It’s in a five ring binder with dividers marking off different sections.
- It includes two plastic splatter guards to protect the pages when the cookbook is open.
- Food equivalents and ingredient substitutions are easy to find on the inside of the front and back covers.
- The first section of the cookbook is called “Baking Basics” and includes tips on bakeware, measuring, common ingredients, and common baking terms so even the novice baker can try recipes with confidence.
- There are quite a few pictures and tips spread throughout the cookbook.
- Each divider lists recipes in its section and there are alphabetical and general indices in the back.
Our neighborhood recently held its annual chili cook-off and I signed up to bring a side item. I pulled out this cookbook to see what I could find and, let me tell you, there are oodles of recipes I’d like to try. I settled on Fiesta Corn Bread and found it easy to make. It was a hit too – someone else brought plain cornbread and it was ignored in favor of this tasty quick bread.
Fiesta Corn Bread
¾ cup butter, softened
¾ cup sugar
1 can (14¾ ounces) cream style corn
1 cup all purpose flour
1 cup cornmeal
3 teaspoons baking powder
¼ teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies
1 jar (4 ounces) diced pimientos, drained
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos.
- Pour into a greased 13-in x 9-in baking pan. Bake at 350º for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Refrigerate leftovers.
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