Thanksgiving Corn Pudding
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup milk
- 2 eggs, beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ¼ cup white sugar
- ½ cup butter
- ½ cup white sugar
- ½ cup of water
- 2 tablespoons all-purpose flour
How to cook?: yummly
- Step 1: Preheat oven to 350 degrees F (175 degrees C).
- Step 2: In a mixing bowl, whisk together the milk, eggs, flour, baking powder, and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.
- Step 3: In a small saucepan, combine butter, sugar, water, and flour. Cook until clear. Once the corn mixture is cooked, remove from oven, pour butter and sugar mixture over top, and serve.
Crispy Herb-Roasted Potatoes
Ingredients
- nonstick cooking spray (or olive oil)
- 3 pounds baby red potatoes
- 3 tablespoons olive oil
- 1 tablespoon rosemary leaves (fresh, chopped, for potatoes)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- rosemary sprigs (Fresh, optional, for serving)
Directions
Arrange oven racks in the lower third and upper third of the oven.
Preheat oven to 425°F.
Coat 2 sheet pans with cooking spray or olive oil.
Cut potatoes in half. Combine in a large bowl with olive oil, rosemary, salt, and pepper; toss well. Arrange potatoes cut side down in a single layer on prepared sheet pans.
Place 1 sheet pan in the upper third of the oven and the other in the lower third. Roast potatoes for 15 minutes.
Swap positions of sheet pan in the oven. Continue roasting until potatoes are tender and well browned on cut sides, about 15 minutes
Check to see that potatoes are done. Remove from oven or add time as needed.
Transfer potatoes to a serving bowl. Tuck in fresh rosemary sprigs if you like.
Vegan Mashed Potatoes with Roasted Garlic
US|METRIC
10 SERVINGS
1 head garlic
1 teaspoon olive oil
4 pounds Yukon gold potatoes
3/4 cup unsweetened almond milk (room temperature)
3 tablespoons vegan butter (softened, for mixing)
3 tablespoons extra virgin olive oil (for mixing)
1 1/4 teaspoons salt (for mixing)
1/4 teaspoon ground white pepper (or black pepper, for mixing)
salt (optional, for serving)
ground white pepper (or black pepper; optional, for serving)
vegan butter (Additional, or extra-virgin olive oil, optional, for serving)
Directions:
Preheat oven to 400°F.
Slice about 1/4 off the top of the head of garlic to expose some cloves. Rub all over with olive oil. Wrap garlic head in a small sheet of foil.
Place garlic packet directly on the middle rack of the oven. Roast until garlic is tender (open up to check), 30 minutes.
Check to see that garlic is done. Remove from oven or add time as needed.
Let garlic stand until cool enough to handle. Meanwhile, peel potatoes and cut into 1-inch chunks.
Put potatoes in a large saucepan or Dutch oven and add water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 15 minutes; drain. Return potatoes to saucepan.
Add almond milk, vegan butter, olive oil, salt, and pepper to potatoes; mash until fairly smooth.
Squeeze roasted garlic out of papery skins and add to potatoes. Stir to combine. Season to taste with more salt and pepper if you like.
Transfer to a serving bowl and top with additional vegan butter or olive oil if you like.
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