Fried Corn Cakes (Jonny Cakes)

The origin of the name Johnnycakes (jonnycakes) is something of a mystery and probably has nothing to do with the name John.  They were also called Journey Cakes because they could be carried on long trips from one Settlement to another in Saddlebags and baked along the way.  Some historians think that they were originally called Shawnee Cakes and that the Colonists slurred the words, pronouncing it as johnnycakes. Historians also think that “janiken,” an American Indian word meant “corn cake,” could possibly be the origin.

Here's what you'll need:
A Food Processor
A Large Cast Iron Skillet

1 C Corn Kernels, frozen or fresh. (2 Ears)
1/4 C Diced Green Onions
4 TBS Vegetable Oil, divided
2 Eggs, separated
1/4 C Flour
1/4 C Yellow Cornmeal
1/2 tsp Salt
1/4 tsp Black Pepper

In the Food Processor:
Corn
Onion
Pulse just until chopped.
Transfer to a Large Mixing Bowl.

Add:
2 TBS Vegetable Oil
Egg Yolks
Stir by hand just to combine well.


In A Large Mixing Bowl:
Flour
Cornmeal
Salt 
Pepper
Whisk well.

In another Bowl:
Egg Whites
Whisk to Soft Peak.
Fold by hand into the Corn Mixture.

In the Skillet on Medium High Heat:
1 TBS of the Oil, until Hot.

Use a Large Spoon and drop the Batter into the Skillet
Flatten slightly with a Fork.

Fry about two minutes on each side, until Golden Brown.

Set aside and add additional Oil as needed to fry the remaining Batter.

Enjoy Peace! 
Peace in the Kitchen!

Peaches and Cream Dessert

No introduction for this delicious dessert. The name says it all!

You can scoop it into a bowl to serve or cut into bars.
Top it with Whipped Cream!

Here's that you'll need:
Preheat the Oven to 350 degrees.
1 - 9" X 13" Casserole Dish, coated with a Cooking Spray.

1 Box of Duncan Hines Cake Mix. (I only use Duncan Hines)
6 TBS Butter softened to Room Temperature.
2 Large Eggs, divided.
1 - 29 oz. Can of Peach Slices, drained. (you can use Fresh Peaches too. (Just add enough diced, to cover entire Casserole)
8 oz, Cream Cheese, softened to Room Temperature.
1/3 C Granulated Sugar
1 tsp Vanilla

In a Large Mixing Bowl with a Blending Fork or a Spoon:
Cake Mix
Butter
1 Egg
Combine until it forma a Crumble.
Reserve 1 1/2 C and Set Aside for the Topping.
Press remaining Crumbs into the Bottom of the Casserole Dish.

Bake 10 Minutes.
Remove to a Rack to Cool Slightly.

Cut Peaches into 1" Pieces.
Add to the Baked Crust.

In a Large Mixing Bowl with a Hand Mixer:
Cream Cheese
Remaining Egg
Vanilla
Mix until Creamy Smooth.

Spoon evenly over the Peaches.
Top with Reserved Crumb Mixture.

Bake 30 minutes.
Remove to a Rack to Cool Completely.
Refrigerate 30 minutes before serving.

Enjoy!
Peach in the Kitchen!