10 mush cream Recipes

strawberry jell-o gelatin dessert, boiling water, frozen strawberries, thawed and drained, crushed pineapple, drained, bananas, sliced into rounds, sour cream

jiffy corn muffin mix , 8.5 oz, whole corn, drained, creamed corn, sour cream, egg

cornmeal, salt, cold water, butter, sour cream, cheddar cheese , cheese, grated. (medium or old, your choice)

apple cupcakes, cupcakes / 350 degree oven, apples , granny smith, all-purpose flour, sugar, ginger, cinnamon, nutmeg, baking soda, salt, eggs, oil, apple juice, vanilla, rinse and core the apples. place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft. remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. measure out 1 cup of apple mush and set aside to cool., combine flour , sugar, ginger, cinnamon, nutmeg, baking soda and salt in a medium-sized bowl and whisk to combine. crack the eggs into a separate medium-sized bowl and beat with a fork to break up. add the oil, apple juice, vanilla and cooled apple mush and mix to combine. combine the wet and dry ingredients until all ingredients come together., scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean., cream cheese filling, butter, philly cream cheese, powdered sugar, vanilla, bring the butter to room temperature by letting it sit out for 1 or two hours. then beat the butter vigorously with an electric mixer. scrape the bowl and add the cream cheese and beat until combined. add the sifted powdered sugar and vanilla. beat until smooth., thick caramel, butter, brown sugar, light corn syrup, sweetened condensed milk, heavy cream, vanilla, salt, bring the butter , brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat. with a wooden spoon, stir together and then slowly add the heavy cream. continue to stir for about 20 minutes until the caramel has reached 248 degrees. it is important to continuously stir the mixture and to allow it to reach this temperature., heat and stir in the vanilla and salt. transfer to a bowl and continue to stir for two to three minutes, allowing the caramel to cool slightly.

fried corn-meal mush, bring to boil 2-3/4 cups water,combine 1 cup corn meal,1 cup cold water,1 tsp salt,and 1 tsp sugar.gradually add to boiling water,stirring constantly., cook till thick ,stirring often.cover,cook over low heat 10 to 15 minutes., pour into a 8x3x2 loaf pan.cool ,chill overnight., turn out,cut into 1/2 slices.fry slowly in bacon grease or hot oil,turning once.when browned serve buttered and with cream syrup., cream syrup, sugar, cream or canned milk,just enough liquid to make a thick syrup., place on burner and bring to a boil,may boil over,so watch., allow to boil for a few seconds then remove from burner., add 1-1/2 tsp vanilla, grandparents used sorghum for the cream syrup,i prefer the cream syrup myself.

cream-style corn, sour cream, self-rising cornmeal, salt, eggs, vegetable oil

safflower oil or 1 -2 tbsp butter, as needed, onion, peeled and sliced (about 1 cup), curry powder, ground ginger, mustard seeds, tofu, diced (2 cakes) (optional), broccoli florets or 2 cups cauliflower florets, almonds (or a mixture of both) or 3 tbsp cashews (or a mixture of both), raisins, water, cream of wheat (or bear mush, available at whole foods stores), salt (optional), fresh cilantro, chopped, plain low-fat yogurt

yellow cornmeal (i use cracked corn), salt, cold water, water, butter, sour cream, mozzarella cheese, shredded, pepper and dried onion