Sweet Corn and Fontina Spoonbread - Vivian Howard & Electrolux
This light and airy spoonbread from Vivian Howard of PBS show, A Chef's Life, makes an ideal savory side dish. With fresh corn, Parmigiano-Reggiano, Fontina, and a soufflé-like texture, this dish is bound to impress all your holiday guests.
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Cookin' Cheap- Partial episode- Pull apart bacon bread- Crock Pot Banana Bread- Spoon Bread
This entire episode is probably somewhere in my collection and might even be on YT, but I'm not sure which one it is.
Colonial Style Virginia Spoon Bread!! Noreen's Kitchen
Greetings! Here I am going to show you how to make Colonial Style Virginia Spoon Bread inspired by our trip to Colonial Williamsburg and a trip to Christiana Campbell's Tavern!
This is a wonderful dish to make for breakfast or as a side dish with your dinner. Think of it as a cornbread souffle. Full of corn meal, buttermilk, eggs and butter, this is a fabulous treat that you won't want to miss! This will go perfectly as a side dish for your Thanksgiving meal.
If you are tired of the same old, same old, Thanksgiving side dishes, then this year, mix things up and give this colonial style Virginia spoon bread a try. Super simple and super delicious!
I hope you give this a try and put a little American history on your Thanksgiving table and I hope you love it!
Happy Eating!
Get the recipe here:
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1916 Ryzon Virginia Spoon Bread Recipe - Old Cookbook Show - Glen And Friends Cooking
1916 Ryzon Virginia Spoon Bread Recipe - Old Cookbook Show - Glen And Friends Cooking
Ryzon Virginia Spoon Bread Recipe:
6 eggs, separated
1 level teaspoonful salt
2 level teaspoon sugar
½ cupful (1 gill) boiled grits
2 level teaspoonfuls Ryzon
1 level cupful (6 ounces) white cornmeal
3 cupfuls (1½ pints) sweet milk
1 cupful (½ pint) buttermilk
3 tablespoonfuls (1½ ounces) butter
Beat up yolks of eggs with sugar and salt, add boiled grits, corn meal sifted with Ryzon and milks. Beat up whites of eggs to a stiff froth and fold them into the mixture. Heat the butter in baking dish, pour in the batter, and bake in a moderate oven.
This bread is the consistency of a soufflé and is served with a spoon from the baking dish.
Sufficient for six persons.
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Raspberry Mascarpone Stuffed French Toast Recipe With Spoon Fork Bacon
Fluffy slices of brioche soak up the sweet batter and get stacked side-by-side with a raspberry and mascarpone filling for this fun twist on a classic french toast, made with the help of Frigidaire Professional appliances. See the full recipe here:
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What You’ll Need:
Butter
Brioche Bread
Heavy Cream
Eggs
Light Brown Sugar
Vanilla Extract
Raspberry Jam
Mascarpone
Powdered Sugar
Maple Syrup
Since this is baked french toast, you can assemble and refrigerate at night and then simply pop in the oven the next morning for a delicious breakfast that’s ready in a snap!
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