Easy Corn Bread

Got this recipe on the back of the Quaker Corn Meal container:

1 1/4 c. all-purpose flour
3/4 c. Quaker or Aunt Jemima Enriched Cornmeal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt; optional
1 c. skim milk
1/4 c. oil
2 egg whites or 1 egg, beaten
Heat oven to 400 degrees. Grease 8-9 inch baking pan. Combine dry ingredients. Stir in milk, oil, and egg; mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until golden brown. Serve warm.

Tilapia Parmesan


  • 2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
  • 2 tablespoons lemon juice
  • 1/2 cup grated parmesan cheese
  • 4 tablespoons butter, room temperature
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely chopped green onions
  • 1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
  • 1/4 teaspoon dried basil
  • black pepper
  • 1 dash hot pepper sauce
  • 1 Preheat oven to 350 degrees.

    2 In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.

    3 Do not stack fillets.

    4 Brush top with juice.

    5 In bowl combine cheese, butter, mayonnaise, onions and seasonings.

    6 Mix well with fork.

    7 Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.

    8 Spread with cheese mixture and bake until golden brown, about 5 minutes.

    9 Baking time will depend on the thickness of the fish you use.

    10 Watch fish closely so that it does not overcook.

    12 Note: This fish can also be made in a broiler.

    13 Broil 3 to 4 minutes or until almost done.

    14 Add cheese and broil another 2 to 3 minutes or until browned.

    Homemade Glazed Doughnuts

     I have always wanted to make homemade Doughnuts. So I found this Recipe, from my favorite blog…

  • 1-⅛ cup Whole Milk, Warm
  • ¼ cups Sugar
  • 2-¼ teaspoons (one Package) Instant Or Active Dry Yeast
    • 2 whole Large Eggs, Beaten
    • 1-¼ stick Unsalted Butter, melted
    • 4 cups All-purpose Flour
    • ¼ teaspoons Salt
    • Canola Oil
    • GLAZE
    • 3 cups Powdered Sugar
    • ½ teaspoons Salt
    • ½ teaspoons Vanilla
    • ½ cups Cold Water Or Milk
    • To Make the Dough:

    1. Make sure milk is nice and warm, but not overly hot.
    2. Add sugar to milk. Stir to dissolve.
    3. Add yeast into a small bowl.
    4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.

    5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
    6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
    7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
    8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
    9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.

    10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
    11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
    12. After five minutes, stop the mixer and scrape the bottom of the bowl.
    13. Turn on the mixer for 30 seconds.

    14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
    15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
    16. Refrigerate dough for at least 8 hours, or overnight.

    To Make the Doughnuts:

    1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
    2. Roll out to 1/4 to 1/3-inch thickness.
    3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.

    4. Cut holes out of each round using a 1 1/2-inch cutter.
    5. Place both doughnuts and holes on a floured baking sheet.
    6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.

    7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.

    To Fry the doughnuts

    1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.

    2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
    3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.

    4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
    5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
    6. Allow doughnuts to slightly cool.

    To Glaze

    1. Mix all glaze ingredients in a bowl until completely smooth.

    2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
    4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
    5. Serve warm if possible, or room temperature.

     Normy was really excited to try one…