Category: Recipes

Bean & Pea Recipes, Desserts, Dixie Lily, Recipes

Navy Bean Cheesecake

by Dixie Lily | China Doll December 16, 2019 No Comments

Ingredients:

  • 2 cups Dixie Lily navy beans, cooked
  • 3 eggs
  • 3/4 cup brown sugar
  • 1 1/2 6 oz containers of vanilla yogurt
  • 1 1/2 teaspoons vanilla extract
  • dash of salt

Topping:

  • 1-2 cups of fresh fruit of your choice
  • 1/2 cup lime juice
  • 1 1/2 tablespoon brown sugar
  • whipped cream

Instructions:

  1. Preheat oven to 325º
  2. Using an electric mixer, combine beans, brown sugar, yogurt, salt and eggs- one at a time.
  3. Pour into 5-6 oven safe bowls and bake for 30 minutes.

Topping:

  1. In a saucepan over low heat, combine fruit, sugar, and lime juice and let cook about 5 min.
  2. Let cool
  3. Top cheesecake with whipped topping, fruit mixture and extra fruit if desired and serve.
Corn Meal Recipes, Desserts, Dixie Lily, Recipes

Cornmeal Pie

by Dixie Lily | China Doll November 6, 2019 No Comments

Ingredients:

  • 1 1/2 cup butter, softened
  • 2 cups Sugar
  • 4 eggs
  • 2 cups light corn syrup
  • 3/4 cup milk
  • 1 1/2 teaspoon vanilla
  • 3/4 cup Dixie Lily Cornmeal
  • 4 tablespoons all-purpose flour
  • 2 pastry shells

Instructions:

  1. Preheat oven to 350º
  2. In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells.
  3. Bake for 25 minutes.
  4. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
  5. Cool on a wire rack. (Garnish with whipped cream if desired.)
  6. Refrigerate leftovers.
Corn Meal Recipes, Desserts, Dixie Lily, Recipes

Lemon Cornmeal Cake with Blueberries and Lemon Glaze

by Dixie Lily | China Doll November 6, 2019 No Comments

Ingredients:

  • 3 cups all-purpose flour
  • 2/3 cup Dixie Lily yellow cornmeal
  • 1 1/2 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 4 large eggs
  • 2 tablespoons finely grated lemon peel
  • 1 1/2 teaspoon vanilla extract
  • 1 cup (2 sticks) unsalted butter , melted, cooled
  • 1 pint blueberries , washed and gently dried

Glaze

  • 2 cups powdered sugar
  • 4 tablespoons fresh lemon juice
  • zest of 1 lemon
  • 2 teaspoons vanilla extract

Instructions:

  1. Position rack in center of oven and preheat to 350°F.
  2. Butter bundt pan; coat with cornmeal.
  3. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
  4. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl.
  5. Pour buttermilk mixture and melted butter into flour mixture.
  6. Gently fold liquids into flour mixture until just blended (do not stir).
  7. Spread evenly in pan. Add blueberries.
  8. Bake cake about 30 minutes, until it springs back when gently touched.
  9. Let cool.

Glaze:

  1. Combine powdered sugar, lemon juice, lemon peel and vanilla extract in a small bowl.
  2. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread.
  3. Pour over the cake.
Bean & Pea Recipes, China Doll, Desserts, Recipes

Black Bean Fudge Brownies

by Dixie Lily | China Doll November 5, 2019 No Comments

Ingredients:

  • 1 1/2 cups cooked China Doll black beans
  • 6 large eggs
  • 6 tablespoons oil (canola or sunflower)
  • 2 teaspoons vanilla
  • 1/2 cup unsweetened cocoa powder
  • 1 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon finely ground or instant coffee
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped nuts

Instructions:

  1. Preheat oven to 350º and prep baking pan (grease and line with parchment paper).
  2. Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla.
  3. In a separate bowl, combine cocoa powder, sugar, baking powder, salt and coffee.
  4. Add dry ingredients to the wet ingredients, then stir in chocolate chips.
  5. Pour batter into prepared pan and bake for 30-40 minutes or until edges are visibly cooked and the center doesn’t jiggle when you shake the pan (a slight jiggle is fine, as brownies will firm up as brownies cool).
China Doll, Desserts, Recipes

Chocolate Chip White Bean Blondies

by Dixie Lily | China Doll November 5, 2019 No Comments

Ingredients:

  • 2 cups cooked Chine Doll great northern beans
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup honey
  • 4 teaspoons vanilla
  • 1 cup rolled oats
  • 1/2 cup butter, melted
  • 1 cup chocolate chips

Instructions:

  1. Preheat the oven to 350F. Line pan with parchment paper.
  2. Combine all the ingredients in a blender or food processor and blend until the batter is mostly smooth. You likely will have some oats that are not entirely ground up, but the rest of the batter should be smooth.
  3. Pour the batter into the prepared pan and bake for 15-20 minutes, until the tops are medium golden brown. Careful not to undercook the brownies as the center will remain gooey.
  4. Allow the brownies to cool completely before cutting.
Corn Meal Recipes, Desserts, Dixie Lily, Recipes

Cornmeal and Thyme Cookies

by Dixie Lily | China Doll November 5, 2019 No Comments

Ingredients:

  • 3 cups all-purpose flour
  • 1 cup Dixie Lily Yellow Corn Meal
  • 1 teaspoon salt
  • 1 1/2 cups unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 tablespoon thyme

Instructions:

  1. Preheat oven to 350º and line baking pans with parchment paper
  2. Whisk together flour, cornmeal and salt. Set aside
  3. Beat butter and sugar on medium speed until light and fluffy. Add egg and vanilla and mix well.
  4. Reduce mixer speed to low and slowly add flour mixture and thyme. Mix just until combined.
  5. Drop dough in tablespoons full onto prepared pans, about 2 inches apart. Flatten cookies slightly.
  6. Bake 14-16 minutes, or until edges are golden brown.
  7. Let cool on rack.
Desserts, Dixie Lily, Recipes, Rice Recipes

Old-Fashion Rice Pudding

by Dixie Lily | China Doll November 5, 2019 No Comments

Ingredients:

  • 12 cups whole milk, divided
  • 1 cup sugar
  • 1 reason salt
  • 1 cup Dixie Lily long grain white rice
  • 4 teaspoons vanilla
  • 1 cup raisins
  • 1 cup pecans
  • ground cinnamon

Instructions:

  1. In a large saucepan, combine 11 cups milk, sugar and salt. Bring to a boil over medium-high heat.
  2. Stir in Dixie Lily rice and reduce heat to low. (Adjust heat to a gentle simmer)
  3. Stirring occasionally, cook 50-60 minutes. Mixture should thicken to a yogurt like consistency.
  4. Once thickened, remove from heat and add vanilla and raisins.
  5. Let cool and then refrigerate. Stir in 1 cup milk before serving. Sprinkle with cinnamon and pecans if desired.
Desserts, Instant Pot Recipes, Recipes, Rice Recipes

Instant Pot® Rice Pudding

by Dixie Lily | China Doll November 5, 2019 No Comments

Ingredients:

  • 2 cups Uncooked Dixie Lily Long grain white rice
  • 4 cups milk
  • 2 cups water
  • 1 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1 cup raisins
  • pinch of salt
  • 2 tablespoons unsalted butter

Instructions:

  1. In the inner pot of your Instant Pot® pressure cooker combine the rice, milk, water, sugar, cinnamon, raisins, and salt.
  2. Mix well – make sure there are no large lumps of cinnamon.
  3. Close the lid, lock it into its position. Press MANUAL (pressure cooking) and adjust the time to 5 minutes.
  4. When the cooking cycle is finished, wait about 7 minutes before releasing the pressure manually. (Adjust cook time to 3 min for harder rice or 7-10 minutes for softer rice)
  5. When the pin has dropped, open the lid and give it a good mix. Now stir in the butter. Taste it and add more sweetener, if needed.
  6. Serve and garnish as you like. (Will thicken as it cools)
Corn Meal Recipes, Dixie Lily, Main Courses, Recipes, Side Dishes

Fried Mush

by Dixie Lily | China Doll October 31, 2019 1 Comment

Submitted By: S. Dennison
Created By: Delores Blake

Ingredients:

  • 4 c. Water
  • 1 t. Salt
  • 1 c. Dixie Lily Corn Meal

Preparation Instructions

Lightly grease a standard size loaf pan with butter. Bring 3 cups of water to a boil. Combine corn meal, salt, and 1 cup of water in a separate container. Slowly pour into boiling water while stirring. Return to boiling. Stir constantly over med heat until thick, about 10-20 minutes, depending on how high the heat is when you’re cooking it. Empty into bread pan. Let cool to room temp. Refrigerate overnite. Slice about 1 in. thick. Fry in lard until golden brown on both sides. Eat with corn syrup.

Bean & Pea Recipes, China Doll, Recipes, Side Dishes, Uncategorized

Lima Cheese Casserole

by Dixie Lily | China Doll October 31, 2019 No Comments

Submitted By: Tom Allen
Created By: Anne Allen

Ingredients:

  • 1 1/2 cups China Doll Baby Lima Beans
  • Warm Water
  • 1/2 teaspoon salt
  • 1/2 cup Chopped Onions
  • 2 tablespoons Shortening
  • 1 1/4 cup Cooked Tomatoes
  • 1 teaspoon Chilli Powder
  • 1 1/2 cups Shredded Cheddar Cheese

Preparation Instructions

Wash and cook beans with salt in warm water till tender. Drain.
Brown onions in hot shortening. Add tomatoes, chilli powder and salt. Cook till slightly thick.
Place alternate layers of beans, tomato sauce and cheese in a greased casserole dish.
Bake at 350 degrees for 30 minutes