619 babe corn recipes

Lighter chocolate and raspberry cream torte with four layers of cocoa cake, raspberry jam, and a pink raspberry whipped cream. Made with skim milk and low-fat margarine for a lower-fat celebration dessert.

Chocolate raspberry cream torte: a light chocolate wacky cake layered four high with raspberry jam and pink raspberry cream filling. An impressive-looking dessert made with pantry staples and no eggs.

Buffalo chip cookies are a kitchen-sink cookie loaded with oatmeal, corn flakes, chocolate chips, and chopped nuts for maximum crunch in every bite. One bowl, no chilling, makes 4 dozen.

Rich and flavorful corn bread muffins. Loaded with cheese and bits of poblano peppers.

Joy's carrot cake folds crushed pineapple, pecans, and cinnamon into a tender crumb, finished with cream cheese icing loaded with coconut, raisins, and toasted nuts. A bakery-style classic.

Miniature nut-filled pastries with a sour cream butter dough wrapped around pecans or walnuts in dark corn syrup. Bite-sized, flaky, and they store beautifully.

Delicious and chewy. They tend to stick together when you stack them in tupperware.

This super moist cake is super chocolaty and delicious. The marshmallow cream is filled in between of the cake layers, then a layer of chocolate frosting on top. A decadent chocolate cake that wows everyone.

Deluxe jalapeno cornbread bakes whole corn kernels, chopped jalapeno, buttermilk, and pimentos into a moist, tangy skillet bread topped with melty sharp cheddar. Southwestern bread with backbone.

No-bake oatmeal cookies made with strawberry gelatin, coconut, and chopped nuts. Cooked to soft-ball stage on the stovetop and dropped onto waxed paper to set. Quick, chewy, and fruity.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Swedish spice cookies. Very close to the authentic recipe. See reviews for more information.

These turned out really great. Sweet and juicy explosions of corn along. The basil really makes this recipe shine. Nice light, clean and crisp taste, perfectly seasoned and it's quick and easy to make.

This cornbread is delicious, use cream style corn, stir in scallions and cheddar cheese, cheesy and moist.

Buttery pound cake soaked in a homemade liqueur syrup. Choose your favorite spirit: rum, amaretto, hazelnut, orange, or raspberry. Stores up to 6 months frozen.

Fat-free banana muffins use mashed bananas, dark corn syrup, and egg whites in place of butter or oil. A moist breakfast muffin with cinnamon and skim milk, no added fat.