I was searching for a corn cookie recipe because I made that really great Vivian Howard’s Corn Pudding Recipe and it is great but I thought some sort of corn crust might be good with it? I came across a King Arthur Baking recipe for corn cookies that is also based on another recipe…..A recipe by Christine Tosi for Momofuku’s Milk Bar so I thought it had to be delicious. I only made two small changes to the ingredients and one change to the method. When I read the comments for the King Arthur Recipe many people did say that the cookies were delicious but they spread like crazy when being baked. I thought that recipe had too much butter in it so I cut it by two tablespoons. I also cut the amount of cookie dough for each cookie and so they couldn’t spread I baked them in a muffin pan. FIXED THAT! The other small change is that I substituted some dark brown sugar for a small amount of the white sugar because a little bit of brown sugar adds great flavor. I do need to mention that cookies not always but usually do come out better if you make the dough the day before and chill it in the refrigerator so that is what I did……The dough the next day was EXTRA HARD but the cookies worked out well so that is how it goes. This will make at least 24 cookies.

Ingredients for 24 cookies

1 1/3 cup flour

1/4 cup masa harina

1/4 cup cornmeal

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon sea salt

10 Tablespoons unsalted butter – melted

1 cup sugar

2 Tablespoons dark brown sugar

1 egg

non stick cooking spray

Directions

Ina large mixing bowl mix together the flour, masa harina, cornmeal, baking powder, baking soda, salt, butter, sugars, and egg. Mix well cover and chill over night.

This dough is going to be very hard the next day.

The Next Day

Set oven to 350 F convection Bake (If you don’t have convection bake I’d suggest 350F) and spray a muffin pan with non stick spray and set it to the side.

Use a small meatball scoop and PACK the dough into it and put one in each of the muffin cups.

This goes on near bottom rack of your preheated set at 350 F convection Bake (that is actually 325 F)

In my oven they were perfect in 21 minutes.

They don’t look special BUT THEY TASTE SPECIAL!

They have a crispy crunchy exterior and the first day have a moist chewy delicious interior with a great corn taste. The 2nd day they still taste FORKING AMAZING but the one I tried was very crispy…..The rest other people ate.

A Special THANKS!!! To www.KingArthurBaking.com so I could do what I got here.

I saw an Onion Galette on the internet and that inspired me to come up with this recipe. The one I saw on the internet I didn’t agree with how they did the crust or the filling so I did it my way. This makes 6 up to 12 serving if you want cocktail sized portions.

Ingredients for around 6 portions

2 cups flour – dough

1/2 cup canola oil – dough

1 teaspoon apple cider vinegar – dough

1 teaspoon course sea salt – dough

1/3 cup – water – dough

1/2 teaspoon baking powder – dough

2 egg whites – dough (*note you will use a yolk or two to glaze the dough)

5 Tablespoons unsalted butter

1 large onion – sliced thin

12 scallions – diagonal cut thin

Fresh ground black pepper to taste

2 Tablespoons dijon

1 cup parmesan cheese grated

1-2 egg yolks

Directions

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper.

The onion slices need to be cooked till brown. You can do this on the stove top on medium/high heat or just toss the onions and butter in a pan in your oven.

In a large bowl mix together the flour, oil, vinegar, salt, water, baking powder, and egg whites with a fork until it’s a ball of dough.

The dough gets rolled out to fill sheet as best as you can. (I use plastic wrap and it doesn’t stick to pin that way). You also make cuts around the edge for folding latter.

Put a thin coating of dijon on the dough.

Add about 1/2 cup of grated parmesan.

By now your caramelized onions should be done. Mix them with the scallions and they go on next.

The rest of the parmesan goes on now and you top that with fresh ground black pepper.

Fold up dough ends.

Brush dough ends with egg yolks.

This goes in a 375 F preheated oven on middle rack till done. In my oven this took 45 minutes but ovens do differ so timing may differ.

Let cool at least 30 minutes before serving.

ENJOY!!!!!

These Parmesan Pistachio Crostini are basically savory biscotti. We will call them crostini because it is easier to know how they taste when you call them crostini. This recipe makes 20-22 crostini so if one is a serving then you will get around 20 servings. But if you eat two then you will get 10 servings. I made mine pretty small so I will say 10 servings.

Ingredients for around 10 servings

4 oz parmesan cheese – shredded

6 oz bread flour

1 oz polenta

1 teaspoon baking powder

1/2 teaspoon sea salt

2 eggs

1+1/2 oz greek yogurt

2 Tablespoons olive oil

2 oz pistachios

Directions

Preheat oven to 350 degrees F and line sheet pan(s) with silicon mat(s)

Mix together the ingredients (cheese, flour, polenta, baking powder, salt, eggs, yogurt, oil, pistachios.

Make the dough into two logs and refrigerate at least one hour.

Each log goes on a silicon mat lined baking sheet.

They go into the pre-heated 350F oven till lightly browned – 25-45 minutes (ovens do differ) Leave them out until they are cool and then you slice.

Turn down your oven to 300F and the crostini go back in the oven till just slightly brown on each side and also until the crostini is very crisp. 15-35 minutes on BOTH sides.

Enjoy!!!!!!!