Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Easy and Delicious Cornbread
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Despite living close to South Pittsburg, TN where Lodge cookware is manufactured and the National Cornbread Festival occurs every year, I have had some very dry and fairly tasteless cornbread over the years…some from my own kitchen.
While preparing to go camping this summer, I think I have finally found an easy recipe that delivers the rather elusive moist, tender, and delicious cornbread my family loves. I discovered a recipe in The Scout’s Outdoor Cookbook for a dutch oven cornbread. Although I made some adjustment to the recipe (including eliminating the need for several bags of a cornbread/muffin mix), the results have been consistently very good.
Ironically, I have not made the cornbread in our outdoor dutch oven. I have successfully made it in my Lodge Enameled Cast Iron Dutch Oven, a Lodge Logic12-Inch Pre-Seasoned Skillet, and regular muffin tins. Thus, no special equipment is needed.
Easy and Delicious Cornbread
August 10, 2013
Ingredients
- 3 c. (24 oz.) self-rising cornmeal mix
- 1 can sweetened, condensed milk
- 6 – 7 large eggs, slightly beaten
- 15 oz. canned cream corn
Instructions
- Mix all ingredients just until well incorporated.
- Place in a well-greased, heated Dutch oven, skillet or muffin tins.
- Bake in a preheated 400 degree oven until golden brown around edges. For a skillet or Dutch Oven, baking time is approximately 20 minutes. Muffin tins baking time is 10 to 15 minutes.
- Makes approximately 24 average size muffins.
Notes
After baking, muffins may be frozen in resealable freezer bags and reheated in oven or microwave later.
Fresh blueberries or dried cranberries make a great variation when added to the batter.
To bake in an outdoor 12-inch Dutch oven, place 17 coals on the lid and 8 under the oven. Bake for approx. 45 minutes or until golden brown.
Great served with a honey butter.
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