Texas Corn Bread

Posted by Cookin’Mom

1 1/2 cups plain cornmeal
3 teaspoons baking powder
1 (8 ounce) carton sour cream
2/3 cup corn oil
1 cup cream-style corn
1/4 cup green pepper, chopped
1/2 cup onion, chopped
2 eggs, beaten
1 cup Cheddar cheese, grated

Pour corn oil in large iron skillet and place in a 350 degree F
oven to heat.

Meanwhile combine all remaining ingredients except Cheddar
cheese.
When skillet and oil are hot, pour oil into batter and stir
quickly to blend.

Immediately pour half of batter back into hot skillet.
Sprinkle
cheese evenly over batter.
Carefully pour remaining batter over
cheese and bake at 350 degrees F for about 45 minutes.

Serves 8.

White Texas Sheet Cake

Posted by kdipaolo May 12, 2001

Good old chocolate Texas Cake has always been a family favorite
for picnics.
I haven’t tried this one yet, but sounds good.

1 cup butter or margarine
1 cup water
2 cups all-purpose flour
2 cups granulated sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda

Frosting
1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
1 cup chopped nuts

In a large saucepan, bring 1 cup butter or margarine and water
to a boil.
Remove from heat, and stir in flour, sugar, eggs, sour
cream, 1 teaspoon almond extract, and baking soda until smooth.
Pour batter into a greased 10 x 15 x 1-inch baking pan.
Bake at 375
degrees F (190 degrees C) for 20 to 22 minutes, or until cake is
golden brown and tests done.
Cool for 20 minutes.

Frosting: Combine 1/2 cup butter or margarine and milk in a
saucepan; bring to a boil.
Remove from heat.
Mix in sugar and 1/2
teaspoon almond extract.
Stir in pecans.
Spread frosting over warm
cake.

Makes 1 - 10 x 15 x 1 inch sheet cake.

Tex-Mex Sheet Cake

Posted by Cookin’Mom 1/18/2002 4:14 pm

Makes one 15 x 10-inch cake.

1 1/4 cups margarine or butter
1/2 cup unsweetened cocoa
2 tablespoons instant coffee
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14 ounce) can Eagle Brand Sweetened
Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon vanilla extract
1 cup confectioners’ sugar
1 cup toasted silvered almonds or pecans

Preheat oven to 350 degrees F.

In small saucepan, melt 1 cup margarine.
Stir in 1/4 cup cocoa
and 1-tablespoon coffee, then water.
Bring to a boil; remove from
heat

In large mixer bowl, combine flour, brown sugar, baking soda,
cinnamon and salt.
Add cocoa mixture; mix well.

Stir in 1/3 cup sweetened condensed milk, eggs and vanilla
extract.

Pour into greased 15 x 10-inch jellyroll pan.
Bake 15 minutes or
until cake springs back when lightly touched.

In small saucepan, melt remaining 1/4 cup margarine; stir in
remaining 1/4 cup cocoa and 1 tablespoon coffee.
Add remaining
sweetened condensed milk; stir in
confectioners’ sugar and nuts.
Spread on warm
cake.

Texas Beef Brisket

Posted by kdipaolo May 29, 2001

4 pounds beef brisket
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
1 10-ounce canned beef broth

Make a dry rub by combining chili powder, salt, garlic powder,
onion powder, black pepper, sugar, dry mustard and crushed bay
leaf.

Season the raw brisket on both sides with the rub.
Place in
roasting pan and roast, uncovered, for one hour at 350 degrees
F.

Add the beef broth and enough water to make 1/2 inch liquid in
roasting pan.
Lower oven to 300 degrees F, cover pan tightly and
continue cooking for 3 hours or until fork tender.

Trim the fat and slice meat thinly across the grain.

Tex-Mex Capirotada

Pudding
12 slices stale bread, preferably French or whole wheat
8 to 10 ounces grated Monterey jack or cubed cream cheese
3/4 cup pitted prunes, plumped in hot water and diced
3/4 cup seedless white raisins or dates, diced
2 large bananas, sliced, or coarsely chopped apples
1 cup sliced almonds

Syrup
2 cups water
1 1/2 cups brown sugar, packed
1/2 teaspoon cinnamon

Egg Mixture and Topping
2 cups water
1 cup granulated sugar
4 eggs, separated
4 tablespoons flour

Meringue
Reserved egg whites
2 tablespoons granulated sugar

Presentation
Sweetened whipped cream or ice cream

Toast the bread and allow to cool.
Using a well-buttered baking
dish, 12 x 9 x 2 inches, make a layer of bread, using about half
the bread.
Top with half the cheese and fruits and all the bananas
or apples.
Add another bread layer, then the remaining cheese,
fruits, and the nuts.
Set aside.

In a medium-size saucepan, boil the water, sugar, and cinnamon
together for 5 minutes.
Pour over the pudding mixture.

In the same saucepan, boil the water and sugar for 5 minutes.
Remove 1 cup and beat with egg yolks and flour, then add this egg
mixture to the remaining syrup and cook over medium heat, stirring
constantly, for 5 minutes or until thick.
Pour custard over the
bread and fruits.
Cover and let stand several hours at room
temperature, or refrigerate overnight.

When ready to bake the pudding, beat the egg whites until very
stiff, beating in the sugar at the last.
Spread atop the pudding
and then bake at 350 degrees F for about 40 minutes, or until the
meringue is well browned and the pudding is set.

Serve small portions with a dollop of ice cream or whipped
cream.

Storage, Freezing, and Advance Preparation: The basic dessert,
excluding the topping, may be prepared 24 hours in advance or
overnight.
Because of the sweet syrups, the bananas will not turn
brown any faster than they would during ordinary baking.
The
topping should be added just prior to baking.
The pudding may be
served either hot or cold; it will reheat easily without changing
consistency, either in a microwave oven or in a hot 400 degree F
oven, covered with foil.

Yield: 12 to 14 servings

Tex-Mex Skillet Supper

1/2 pound lean ground beef
1/2 cup chopped onion
1 (15 ounce) can black beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 cup frozen corn
1/2 cup uncooked regular rice
1/2 cup tomato catsup
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/2 cup shredded Cheddar cheese
Tortilla chips (optional)

In large nonstick skillet, cook beef and onion until beef is
browned; drain.
Add remaining ingredient except cheese and tortilla
chips; mix well.
Simmer, covered, 30 minutes or until rice is
cooked.

Remove skillet from heat; sprinkle beef mixture with cheese.
Cover and let stand until cheese is melted.
Serve with chips, if
desired.

Yield 4 servings.