BIG SPOON NAME RECIPES

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BEST SPOONBREAD RECIPE - HOW TO MAKE SPOONBREAD



Best Spoonbread Recipe - How To Make Spoonbread image

Spoonbread is cross between a soufflé and cornbread and meant to be served by scooping out servings with a big spoon!

Provided by Makinze Gore

Categories     vegetarian    Christmas    Thanksgiving    side dish

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 7

3 1/4 c.

milk

2 tbsp.

granulated sugar  

1 1/4 c.

cornmeal 

6 tbsp.

butter, plus more for dish 

1 1/2 tsp.

kosher salt

1 tsp.

baking powder

3

large eggs 

Steps:

  • Preheat oven to 375° and grease a small baking dish with butter. In a medium pot, bring milk and sugar to a boil, stirring frequently. Slowly whisk in cornmeal, until no large lumps remain and mixture thickens, 30 seconds. Remove from heat.  Add butter, salt, and baking powder to cornmeal mixture and stir until butter is completely melted.  In a medium bowl using a hand mixer or whisk, beat egg whites to stiff peaks.  Add yolks to cornmeal mixture and stir until combined. Add about ? of whipped egg whites and gently fold in until mostly incorporated, then add remaining egg whites and continue to fold until just combined.  Pour batter into prepared baking dish and smooth top. Bake until puffed and lightly golden, about 30 minutes. 

OVERNIGHT SPOON ROLLS: STEP-BY-STEP | THE KITCHEN IS MY ...



Overnight Spoon Rolls: Step-by-Step | The Kitchen is My ... image

No dough kneading, no punching down, make-ahead convenience, and the dough rises in the refrigerator overnight?? - That's right! Which makes these tasty little Overnight Spoon Rolls just about the easiest-to-make rolls around. They're a fabulous make-ahead holiday dinner choice to save kitchen time on the day itself.

Provided by Tracey | The Kitchen is My Playground

Total Time 12 hours 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Number Of Ingredients 7

1 (1/4-ounce) packet active dry yeast
2 c. warm water (about 100℉)
12 T. unsalted butter, melted (1 & 1/2 sticks)
1/4 c. granulated sugar
1 egg
4 c. self-rising flour
1/4 tsp. salt

Steps:

  • Dissolve yeast in warm water; set aside.
  • Place melted butter and sugar in a large mixing bowl; combine with an electric mixer. Add egg; mix until well combined.
  • By hand, stir in yeast mixture.
  • Add salt to flour. By hand, gradually stir in flour until smooth. (It will be like thick pancake batter.)
  • Cover tightly and place in refrigerator to rise overnight.
  • The next day, grease 2 12-cup muffin tins. Spoon dough into each muffin cup, filling each about 3/4 full.
  • Bake at 350℉ for 25-27 minutes, until cooked through and very lightly browned.
  • Use water warm from the faucet -- it should just barely feel warm to the touch to be the right temperature. If it feels hot to your skin, it's too hot for the yeast and will kill it.
  • An ice cream scoop makes it super easy to spoon the dough into the muffin cups, and also helps keep the rolls all about the same size.
  • Overnight Spoon Rolls are also fabulous as mini rolls. Spoon dough into a miniature muffin tin, filling each mini cup 3/4 full. Bake for 20-24 minutes. The recipe makes about 48 mini rolls.

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