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1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
1/4 lb coarsely grated extra-sharp Cheddar (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)

1 to 2 tablespoons finely chopped drained pickled jalapeños
1/2 stick (1/4 cup) unsalted butter, melted

Special equipment: 2 well-seasoned cast-iron corn-stick pans, each with 7
(5- by 1 1/2-inch) molds, or a well-seasoned 9-inch cast-iron skillet

Put oven rack in middle position and preheat oven to 425°F. Heat corn-stick
pans in oven 10 minutes.

Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk
together buttermilk and egg in another bowl, then add to cornmeal mixture
along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter,
stirring until just combined.

Remove pans from oven and divide remaining 2 tablespoons butter among molds.
Quickly divide batter among molds (about 3 tablespoons each)and bake until tops
are golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15
to 20 minutes if using skillet).

Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds.
Serve warm.

Makes 14 corn sticks or 1 (9-inch) round loaf. :



1/2 pound pitted prunes
3/4 cup water
1/2 cup plus 1 tablespoon sugar
1 cinnamon stick (2 inches long)
Flemish Yeast Dough*, cinnamon variation
1 tablespoon dark rum or Cognac
whipped cream flavored with cinnamon, for serving

Place the prunes, water, 1/2 cup sugar, and the cinnamon stick in a small  saucepan.

Bring to a boil and reduce the heat to low. Simmer, covered, for
1 hour. Stir occasionally to prevent sticking and add a little more water if the prunes get too dry. Remove from the heat, discard the cinnamon stick, and let cool.

Preheat the oven to 325 F. Roll out the dough into a circle, 1/4 inch thick, and transfer it to the prepared  pan.

Press the dough into the pan, trim and crimp the edges, and prick holes in the bottom with a fork. Cover with a clean kitchen towel or plastic wrap and let rise for 20 minutes in a warm spot.

When the prunes have cooled to lukewarm, puree in a blender or food processor. Stir in the rum.

Spread the prune mixture evenly over the dough and sprinkle with the remaining 1 tablespoon sugar.

Bake until the pastry is nicely browned, 20 to 25 minutes. Serve lukewarm with a dollop of cinnamon-flavored whipped cream.

*Flemish Yeast Dough
Gistdeeg Op Z’N Vlaams
Makes 1 x 30cm/12-inch pie crust

1 package Active Dry Yeast
150ml/5fl.oz. Warm Milk
Approx 175g/6oz  Plain Flour
50g/2oz Sugar
A pinch of Salt
1 large Egg, lightly beaten
2-1/2 tbsp Butter, melted

1.  Place the milk in a small bowl, sprinkle the yeast over the top
and leave for about 5 minutes until foamy. Stir well.

2. In a large mixing bowl, mix together the dry ingredients with a
whisk then make a well in the centre and pour in the egg, yeast mixture, nd butter. Gradually work the flour into the liquid ingredients until you have a smooth, soft dough.

3. If necessary, add a little more flour to make a dough that does not
stick to your fingers and can be rolled out easily. Do not knead or over work or it will become tough.

4.  Form the dough into a ball, place in a large lightly oiled bowl, cover with clingfilm and leave in a warm place for about 1 hour until doubled in size.

5.  Butter the flan tin and coat with flour, shaking off any excess. Set

6. Punch down the dough and transfer to a lightly floured surface and  using a floured rolling pin, roll the dough into a round, about 6mm/1/4-inch thick.

7. Line the prepared flan tin with the pastry, trim the edges and prick
holes on the base with a fork.

8. Cover with a clean kitchen towel and leave the dough to rest and rise again for 20 minutes before filling and baking.

VARIATION: Add 1 teaspoon cinnamon to the dry ingredients for a cinnamon-scented crust.



Makes 18

3/4 cup milk
Butter or margarine
2 tsp. lemon juice, divided
3-1/2 cups flour, divided
3/4 cup granulated sugar, divided
2 pkg. active dry yeast
1/2 tsp. salt
4 eggs, divided
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-3/4 cups sifted powdered sugar
3 Tbsp. milk

PLACE 3/4 cup milk and 1/2 cup butter in small saucepan; cook over low heat until butter is melted and mixture is warmed. Stir in 1 tsp. of the lemon juice. Mix 2 cups of the flour, 1/2 cup of the granulated sugar, yeast and salt in large bowl. Add milk mixture; beat 2 minutes with electric mixer on medium speed. Add 3 of the eggs, 1 at a time, beating well after each addition. Stir in enough of the remaining flour to form soft dough.

PLACE dough on lightly floured surface; knead 5 minutes or until smooth and elastic. Place in greased bowl; brush with melted butter. Cover; let rise in warm place about 1-1/2 hours or until doubled.

PUNCH down dough. Roll dough to 18×12-inch rectangle; sprinkle with pecans.

ROLL up from long end; seal long end. Cut into eighteen 3/4-inch slices. Place, 1 inch apart on, greased cookie sheets; flatten to 4-inch circles. Cover; let rise 45 minutes or until doubled.

BEAT cream cheese, remaining 1/4 cup granulated sugar and remaining 1 tsp. lemon juice with electric mixer on medium speed until well blended. Blend in yolk from remaining egg. Make depression in center of each roll; fill with rounded tablespoonful of the cream cheese mixture. Brush dough with remaining egg white, lightly beaten. Bake at 350°F for 15 minutes.

MIX powdered sugar and 3 Tbsp. milk until well blended. Drizzle over warm rolls.