Aunt Sadies Creamy Fresh Corn Recipes

BETTER THAN GRANNIE'S CREAMED CORN

Steps:

• In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
• In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
• Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

CREAMED CORN

Steps:

• In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent.
• Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.
• Add flour, and cook for 1 minute then add the cream and milk.
• Bring the mixture to a gentle simmer, and allow the sauce to thicken.
• Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat.
• Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.

SAVORY CREAMED CORN

Steps:

• Melt butter in large nonstick skillet on medium heat. Add corn; cook 6 min., stirring frequently.
• Stir in sour cream; cook and stir 3 min. or until heated through.
• Remove from heat; stir in cheese and basil.

AUNT SALLY COOKIES

Steps:

• In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
• To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.

AUNT BETTY'S COUNTRY CREAM-STYLE CORN

Steps:

• OK...now this recipe will take a little work, but believe you me it's worth it! First off, you better put on an apron 'cause it'll get a little messy!But, if you cain't git messy in the kitchen, what's the point! Put a big bowl in your sink and a grater inside your bowl. Take your fresh ears of shucked corn and gently grate the corn on the smallest holes of your grater. Keep turnin' the corn - you don't want to get the hull part in the bowl. So, once you've "popped" all the kernels by turning and grating, then gently take the cob and softly scrape what you missed with a dull knife. Squeeze the remaining juice from the cob (like you were milking a cow) into the bowl and throw away the cob. Now, twenty ears'll only make about a pint of cream-style corn. Put that corn into a pot, add the evaporated milk, salt and pepper to taste and let it start to bubble. While whisking it, add butter and cook for about 15 minutes. Now, some folks only cook it for 5 minutes cause' they like it really fresh. My rule is that it should be thick and "plop" on the plate when served (at least that's how I like mine!). Every time I serve this up, people take one bite and their eyes get real big and they say, "Wow! What is this!?? It's delicious!" Believe me, once you serve Aunt Betty's Cream-style Corn you'll have to put a lock on your screen door when you're cookin'! NOTE: Instead of evaporated milk, you can substitute water to make it more "ploppy."

CREAMY SWEET CORN

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through.

AUNT MARY'S COOKIES

Steps:

• Place sheets of waxed paper onto a work surface.
• Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
• Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.