Cheddar Scallion Cornbread Madeleine's

Last night, although it was just my husband and I celebrating Memorial Day, I decided I'd make a fun meal.  So I made some incredibly delicious Asian BBQ Kobe Beef Ribs which I'll be posting in my newsletter next week, Asian Rainbow Slaw, BBQ Baked Beans and Cheddar Scallion Cornbread Madeleine's. To finish off our dinner we had some refreshing iced cold watermelon.

I know it sounds like a lot for just the two of us, but we like leftovers, and I'm sure my son will be popping over in the next day or so and open the refrigerator to see what might be in there that he can nibble on.  Not too much goes to waste in my house.

The meal was superb and while neither of us over indulged we licked our platters clean. 

I especially loved the Cornbread that I put in my Madeleine Pan.  It made for a perfect serving and of course if you wanted more there was plenty to go back to.

Although you can make these in a regular 9x13" pan why not go for the WOW factor and make them in something different?  If you like cornbread you'll love these, and with BBQ season here, they're perfect for large gatherings and easy to pick up.

If you try these please let me know what you think.

Cheddar Scallion Cornbread Madeleine's
Makes about 36 Madeleines or 18 squares


Ingredients:

Nonstick cooking spray or unsalted butter for preparing pan

2 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
Pinch of freshly ground pepper

2 large eggs
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
3/4 cup sour cream
1/2 cup whole milk

2 cups shredded sharp white Cheddar cheese
1 cup thinly sliced scallions, white and tender green parts

Directions:

Preheat the oven to 350 degree F. Spray 36 madeleine molds or one 9-by-13-by-2-inch baking pan with nonstick cooking spray, or grease with butter.

In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, salt and white pepper. In a medium bowl, whisk together the eggs and sugar until thickened and smooth. Add the melted butter and whisk until incorporated. Then add the sour cream and milk and whisk until smooth.

Add the egg mixture to the flour mixture and stir until just until combined. Add the cheese and scallions and mix gently just until evenly incorporated. Do not overmix. Using a spoon, fill each prepared madeleine mold half full with batter. Or, pour the batter into the prepared baking pan.

Bake for 12 to 15 minutes, or until the corn bread is golden. Let cool in the madeleine pans or baking pan on a wire rack. Invert the pan onto the rack, or if using a rectangular pan cut into squares and remove from the pan. Serve warm or at room temperature.

Note: This recipe can easily be divided in half.

Enjoy!

Easy Overnight Caramel Pecan Rolls for Christmas Morning

So you're having your entire family in town for the holidays and their staying at your house. You have a long list of groceries to purchase, food to prepare and you're already exhausted.

Plus, Christmas morning you're serving a HUGE breakfast for everyone. Wouldn't it be nice to do as much of the prepping ahead that you can?

Caramel Pecan rolls seem to be a Christmas morning tradition for so many families. Instead of slaving over making those caramel rolls to go with your egg casserole or fritatta, why not try these Easy Overnight Caramel Pecan Rolls. Not only are they a cinch to prepare but they taste as good as the ones we spend hours rolling out and making from scratch and as good if not better than the ones you might order.

I've been making this recipe for years and it never fails, everyone gobbles them up. So whether you're making them for Christmas morning, a luncheon, or dinner they're sure to be a hit.

I know the ingredients may sound a bit strange but trust me, these are worth trying.

Easy Overnight Caramel Pecan Rolls

1/2 cup chopped pecans

20 frozen, unbaked bread rolls (do not thaw)



1 package (3 1/2 oz.) dry butterscotch pudding (not instant)

1/2 cup unsalted butter

3/4 cup light brown sugar

1 teaspoon cinnamon

Butter a 12-inch Bundt pan. Sprinkle bottom of pan evenly with chopped pecans.

Place bread rolls in pan, touching and filling the bottom first, then layering on top.

Sprinkle dry pudding evenly over top of rolls. Set aside.



In a small saucepan, melt butter over low heat, then stir in the brown sugar and cinnamon and continue cooking, stirring constantly, until sugar is dissolved. Pour butter mixture evenly over bread rolls and pudding mixture.

Leave uncovered and place in a cool oven or on your kitchen counter overnight. (The rolls will rise over the top of the pan.)



When you wake up that next morning, bake the rolls in a 350 degree oven for 25 to 35 minutes. Place a foil lined cookie sheet under the bundt pan to catch any drippings while baking.

Once cooked, remove bundt pan from oven and let cool slightly in the pan.

When ready to serve, place a serving plate over the top of the Bundt pan. Holding the plate and pan together, flip them over so the plate is on the bottom and take off the Bundt pan.

The rolls hold together and are topped with a delicious caramel sauce with pecans. (See photo at the top of this page).

Pull the rolls apart with your hands as you serve them.

Note: Feel free to use walnuts instead of pecans if you prefer.

Enjoy!