Sage Cornmeal Sticks
2 people added this to their Recipe Box
This recipe makes 80 sticks servings
Nutritional Info |
|
|---|---|
| Per stick: about | - |
| cal | 4242 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 4 g4g carb |
| fibre | 00 fibre |
| chol | 12 mg12mg chol |
| sodium | 57 mg57mg sodium |
| % RDI: | - |
| iron | 11 iron |
| vit A | 33 vit A |
| folate | 33 folate |
- Preparation time: 15 minutes
- Total time : 30 minutes
Ingredients
- 1 cup salted butter , softened1 cup salted butter, softened
- 2 tbsp liquid honey 2 tbsp liquid honey
- 2 eggs 2 eggs
- 1/4 cup milk 1/4 cup milk
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1-1/2 cups cornmeal 1-1/2 cups cornmeal
- 2 tsp chopped fresh sage 2 tsp chopped fresh sage
- 1 tsp baking powder 1 tsp baking powder
- 1 tsp salt 1 tsp salt
Preparation
Refrigerate ungreased baking sheets until chilled.
In large bowl, beat butter with honey until fluffy; beat in eggs and milk.
In separate bowl, whisk together flour, cornmeal, sage, baking powder and sa< stir into butter mixture until smooth.
Using piping bag fitted with large star tip, pipe mixture into 3-inch (8 cm) long logs, about 1/2 inch (1 cm) apart, on prepared pans. Bake in 350°F (180°C) oven until slightly darker on bottoms, about 15 minutes.
Reduce temperature to 300°F (150°C); bake until crisp, about 15 minutes. Transfer to racks; let cool.
In large bowl, beat butter with honey until fluffy; beat in eggs and milk.
In separate bowl, whisk together flour, cornmeal, sage, baking powder and sa< stir into butter mixture until smooth.
Using piping bag fitted with large star tip, pipe mixture into 3-inch (8 cm) long logs, about 1/2 inch (1 cm) apart, on prepared pans. Bake in 350°F (180°C) oven until slightly darker on bottoms, about 15 minutes.
Reduce temperature to 300°F (150°C); bake until crisp, about 15 minutes. Transfer to racks; let cool.
Source : Canadian Living Holiday Cookbook: Fall 2010
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