Chili and Honey Corn Bread

Chili

1 1/2 pounds ground beef

1 large onion, diced

3 cloves garlic, minced

28 oz can crushed tomatoes

15 oz can tomato sauce

6 oz tomato paste

1 C strong brewed coffee

1 C dark beer

1 C beef stock

3 tbsp brown sugar

1 1/2 tbsp cumin

1 tsp oregano

1 tbsp chili powder

1/4 tsp cayenne

1 tsp coriander

1/2 tbsp un-sweeted cocoa powder

1 Anaheim chili pepper

3 cans kidney beans, drained

1 can pinto beans, drained

Brown hamburger in the bottom of a large stock pot. Add onion and garlic. Saute until translucent. Add remaining ingredients except 2 cans of kidney beans and simmer for 2 hours. Pour in remaining 2 cans of beans and simmer for 30 more minutes.

Honey Corn Bread

1 C flour

1 C corn meal

1/4 C sugar

1 tbsp baking powder

1 C heavy cream

1/4 C vegetable oil

1/4 C honey

2 eggs, lightly beaten

Combine flour, corn meal, sugar, and baking powder in a bowl. Pour in cream, oil, honey and eggs. Stir until combined. Pour 1/4 C into the Gold Fish Tray or Crown Tray slots and bake at 400 degrees for 13 minutes.

Lemon Crown Cakes

Lemon Crown Cakes

1/2 C butter, room temperature

1 C sugar

2 eggs

1 tsp vanilla

3-4 tbsp lemon zest

1/2 C sour cream

1 1/2 C flour, sifted

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3 tbsp milk

Cream butter and sugar. Add in eggs, vanilla, sour cream and lemon zest. Mix

Pour in sifted flour, baking powder, baking soda, and salt. Combine.

Stir in milk.

Spoon batter into the crown tray and bake at 350 degrees for 15 minutes or until golden brown.

Lemon Glaze

1/4 C fresh lemon juice

1 C sugar

In a saucepan combine lemon juice and sugar, bring to a boil and stir.

Once the cakes have completely cooled remove them from the crown tray and spoon glaze over the top of each one. Makes 13