Easiest, Best Microwaved Corn on the Cob

Recently, my brother-in-law while visiting here and doing some sightseeing in the Seattle, Washington area had a taste for sweet corn on the cob. So we stopped by a local farmers market and purchased a few ears of sweet corn that we were assured had just been picked that morning. My brother-in-law was anxious to show me how to microwave the ears and how to easily remove the heated cob of corn from the husk completely without any silk attached to the corn. As soon as we returned from the market, he put 2 ears of corn in my microwave. After microwaving, he removed the hot ears of corn and sliced off the widest ends with a sharp knife. He lifted up the pointed, tasseled end and then shook out the cob of corn without a single strand of silk attached. I was amazed. I always appreciate learning new things and finding better ways to do things. Although I had just learned a valuable new method of microwaving corn on the cob, I was not completely satisfied because the corn on the cob that my brother-in-law had just prepared tasted somewhat dry. So I modified his technique with two minor changes. First, I sliced off the widest ends before, not after, placing the ears of corn in the microwave oven because after the ears are heated, holding onto the hot ear of corn while slicing off the widest end will burn your fingertips or necessitate using a glove or oven mitt. Second, wrapping each ear of corn with a water-dampened sheet of paper towel before placing it in the microwave oven will ensure that the microwave-heated ear of corn is moist, sweet, and delicious.

Ingredients:
2 or more ears of sweet corn (note: as soon as sweet corn is picked, the natural sugar starts to change into starch, which means it loses its freshness and sweetness.)

Directions:

Place ear of corn on cutting board.

 Using a sharp knife, slice off the widest end of the cob.

Moisten 1 sheet of paper towel per ear.

Wrap each ear of corn in moistened paper towel.

Place corn in microwave oven and set microwave for 4 to 5 minutes for each ear (required time varies with different microwave ovens – adjust accordingly). After removing corn from microwave oven, remove paper towel.

 Grasp tapered, tasseled end of husk and shake over clean surface – the hot ear of corn inside will slide out the other end silk free. Serve plain or with butter, margarine, salt or other seasonings as desired.

 

Blackberry Cake with Strudel Topping

It is blackberry time in the Northwest Pacific! My friend and I get up early every day now so we can go on the road and pick the early batch of blackberries. We take advantage of the free berries everywhere we go now. I don't know how to do it right, but my friend seems to be an expert for picking berries. I just follow her guidance, and I have learned quite a lot from her. I now can identify when the ripening berries are ready for picking to determine when I can come back the next time. I can see that people, especially women, who live in Washington State, do know how to pick berries just like I have just learned from my friend. Sometimes, we thought that we arrived early enough, but usually someone else has already been there for the juicy berries. We have a lot of fun doing this. We share our recipes for making blackberry pies, muffins, and cakes and also some tips for making blackberry jam or freezing blackberries for next season. The recipe of blackberry cake that I will share here is a simple one to prepare. This cake can be served for breakfast or with a scoop of ice cream for dessert. Every time when the blackberry season comes, I feel so blessed that I live in such a wonderful place.

Ingredients:
2 cups all-purpose flour
1 tbs baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs
3/4 cup white sugar
2 tsp vanilla
1/2 cup nonfat yogurt or sour cream
1/4 cup butter
1/4 cup coconut oil
1/4 cup chia seeds gel (1 tsp chia seeds with 1/4 cup water added)
2 cups fresh blackberries
Strudel topping
1/2 cup brown sugar
4 tbs butter
1/2 cup flour
1/4 cup ground oatmeal
1 tsp cinnamon
1/8 tsp nutmeg

Directions:
Preheat oven to 350°. Grease a 9 in. cake pan.
Combine the strudel topping ingredients in a small mixing bowl. Mix well and set aside.

Combine the flour, baking powder, baking soda, and salt in a medium bowl and sift the flour.

 

Place the butter, coconut oil, chia seeds gel, sugar, and vanilla in a large bowl and beat together until fluffy.

 Gradually beat in the eggs and nonfat yogurt.

Beat in the flour just until combined.

 Fold in half of the blackberries.

Smooth the surface and top with the other half of the blackberries.

 

Top the cake with strudel topping and bake in the preheated oven for 45 minutes until risen, golden, and firm to the touch, or until a toothpick inserted in the center comes out clean.

 

 

Caramel Spice Cake

For me, this dessert is just a simple piece of cake that doesn't have to take all day to prepare. Making cake mix at home or buying a ready-made box of cake mix is the way to make a fast and delicious cake. My recipe for spice cake topped with caramel sauce is rich, but simple and exceptional to eat.

Ingredients:
2 1/3 cups all-purpose flour
1 tsp all spice
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup white sugar
1 1/4 cups skim milk
1 cup coconut oil or vegetable oil
2 tsp vanilla
1 cup raisins
1/2 cup walnuts, chopped
3 eggs
Caramel sauce
1/4 cup brown sugar
1/4 cup butter
1/4 cup milk
1 cup confectioner’s sugar
1/2 tsp vanilla

Directions:
Preheat oven to 350°. Grease and flour a 12-cup Bundt cake pan.
In a mixing bowl, combine flour, all spice, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. Make a well in the center. Add eggs, oil, vanilla, and milk. With a handheld mixer, beat with low speed until flour mixture is moistened. Stir in raisins and nuts. Pour the batter in the prepared to Bundt cake pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes and pour the caramel sauce over the top.

To make a caramel sauce:
In a sauce pan over low heat, add butter, brown sugar, white sugar, vanilla, and milk until the sugar and the brown sugar dissolve. Remove from heat and stir in the confectioner’s sugar and whisk until the sauce becomes the consistency of your desire.

Chocolate Mocha Cookies

Ingredients:
2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
2 eggs
1 stick of butter, room temperature
1/2 cup coconut oil
1/2 cup brown sugar
2/3 cup sugar
2 tsp coffee extract
1/2 cup walnuts, chopped
1 cup semi sweet chocolate chips

Directions:
Preheat oven to 350°.
In a medium bowl, combine flour, cocoa powder, baking soda, and salt and whisk well. Set aside.
In a Kitchen Aid® mixing bowl, add brown sugar, sugar, butter and coconut oil. Cream this mixture until light and fluffy. Add eggs and continue to beat for 2 to 3 minute. Use a spatula to scrape the sides of the mixing bowl. Add flour into the butter mixture. Turn the machine to low. Beat for a few minutes. Stir in the walnuts and chocolate chips.  Use a small ice-cream scoop to drop the batter onto a baking sheet 2 inches apart. Bake in the oven for 8 to 10 minutes. Remove and let cool on the wire rack before storing in a cookie jar.

 

Crusty Oven-Baked Fish

This recipe uses corn flakes to make a simple, quick and healthy, crusty fish dinner.

Ingredients:
Two 6 oz tilapia fillets
2 cups corn flakes, finely crushed
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp smoked paprika
1/4 tsp garlic powder
1 tsp dried oregano
2 tsp mustard
2 tbs nonfat yogurt
2 tbs olive oil
Oil to spray

Directions:
In a mixing bowl, combine crushed corn flakes, salt, paprika, garlic powder, black pepper and oregano. Mix well. You might not need all of this mixture, so store in an airtight container for later use.
Combine the mustard, nonfat yogurt, and olive oil in a medium-size bowl and stir.
Using a pastry brush, dip into the mustard-yogurt mixture and brush all over the fish well on both sides. Coat the fish completely with the crushed corn flakes mixture. Spray the bottom of a baking dish with oil. Place fish onto the baking dish and spray fish with more oil. Bake fish in a preheated oven set to 350° for 15 to 20 minutes or until crispy. Serve fish with steamed vegetables on the side.