Oven Roasted Corn on the Cob

Corn on the cob is a summer favorite. It is at the peak of its freshness and sweetness. There is no better way to enjoy this delicious summer food than eating it right off the cob. I was reminded of this when my son grabbed a piece of corn out of the baking dish and started digging his teeth into it raw.  My first impulse was to stop him, and  tell him to wait till it was cooked, but why should I take that wonderful vegetable out of his little hands when he was enjoying it so much?  I remember seeing older family members eat the corn right off the cob in the field, as we were picking it.  And I also remembered eating the raw corn right along with them.  It was warm from the sun, as sweet as possible, and the corn silks gave us a reason to floss when we got back home.  My Dad’s favorite breed was Silver Queen, a white sweet corn, which is amazing.  He planted this corn every year, and our freezer was always full of it. I love corn of all varieties, like the wonderful sweet yellow pictured, but if I can find silver queen, it is my preference too.
Oven roasting corn is super easy. There is no need to wrap each one in foil, just through them in a baking dish for a quick and easy treat! - Angie at eclecticrecipes.com

  • Fresh Corn on the Cob
  • Olive oil
  • Kosher Salt
  1. Preheat oven to 400 degrees.
  2. Clean the corn very well with a brush to remove as many silks as possible.
  3. Now roasting thee corn couldn’t be simpler, just coat the corn in olive oil, sprinkle with kosher salt.
  4. Roast in a 400 degree oven for approximately 20 minutes, uncovered, in a baking dish, or until a few of the kernels have just barely started to shrink and wrinkle.
  5. Note: Different varieties of corn are going to take different times based on the thickness of the kernel’s skin, and the size of the kernels.
  6. Finish by adding butter before serving if desired.

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Organic Carrot Cake

Who was the evil genius who invented the carrot cake? This is an oily, sugar filled concoction that even uses a fat based frosting (mere sugar wouldn’t do). .. But, you have to admit, it tastes out of control good. .. That is, when it’s done well. You know over the course of the years I’ve spent on this planet I’ve learned a few things and one of them is that a “carrot cake” that has this cute little orange frosting carrot on top should be avoided like poison ivy. … So ours is decedent, so what? My plan when baking this is to cut out a single slice and then hustle the rest of the cake down to my three nieces the next town over. I get my fix, they get theirs and everyone’s happy. Anyway here’s how it’s done..
- Theo at organictestkitchens.com

Carrot Cake
  • 2 1/2 Cups of Organic All Purpose Flour
  • 1 Teaspoon of Aluminum Free Baking Powder
  • 1 Teaspoon of Baking Soda
  • 1/4 Teaspoon Organic Allspice
  • 1 Teaspoon Organic Cinnamon
  • 1/2 Teaspoon Organic Nutmeg
  • Pinch of Cloves
  • 1/2 Teaspoon of Sea Salt
  • 14 oz. of Peeled Grated Organic Carrots (just buy a One Pound Package and figure that by the time you cut the tops, tips and grate you’ll have your 14 oz.)
  • 1 1/3 Cup of Unrefined Organic Sugar
  • 1/2 Cup of Brown Sugar (packed in)
  • 3 Large Organic Eggs
  • 1 1/4 Cup of Organic Canola Oil
  • 1/4 Cup of Plain Organic Yogurt
  • Optional-1Cup of Organic Walnuts or Pecans if you like nuts
Cream Cheese Frosting
  • 8 oz. of Organic Cream Cheese
  • 5 Tablespoons of Organic Unsalted Butter
  • 1 Tablespoon of Organic Sour Cream
  • 1 Teaspoon of Organic Vanilla Extract
  • 1 1/2 Cups of Organic Powdered Confectioner’s Sugar
Recipe for the Carrot Cake:
  • Set the oven rack to the middle of the oven and preheat to 350F
  • Take out a cake pan that’s either round (9″x3″ high) or square (13″x 9″)
  • Coat the baking pan with unsalted butter and dust with flour.
  • Place parchment paper on the bottom of the cake pan.
  • Take out a Large Mixing Bowl
  • Measure 2 1/2 Cups of Flour into the large mixing bowl
  • Measure 1 Teaspoon of Baking Powder into the large mixing bowl
  • Measure 1 Teaspoon of Baking Soda into the large mixing bowl
  • Measure 1/4 Teaspoon of Allspice into the large mixing bowl
  • Measure 1 Teaspoon of Cinnamon into the large mixing bowl
  • Measure 1/2 Teaspoon of Nutmeg into the large mixing bowl
  • Measure 1 Pinch of Cloves into the large mixing bowl
  • Measure 1/2 Teaspoon of Sea Salt into the large mixing bowl
  • Whisk together the dry ingredients.
  • Cut the tops and very tips of 16oz of Organic Carrots. Peel and Grate.
  • Add the Grated Carrots to the dry Ingredients in the large mixing bowl. Use a large wooden spoon to mix everything together to insure that the carrots get coated with the dry ingredients.
  • Take out your food processor
  • Add 1 1/3 Cups of Sugar to the food processor (do not start)
  • Add 1/2 Cups of Packed Brown Sugar to the food processor (do not start)
  • Add 3 Large Eggs to the food processor (do not start)
  • Add 1/4 Cups of Plain Yogurt to the food processor (do not start)
  • DO NOT ADD but just Measure 1 1/4 Cups of Canola Oil
  • Start the food processor and run for about 25 seconds
  • Now add in the Measured 1 1/2 Cups of Canola Oil slowly to the food processor while it’s running (through the addition port/spout)
  • After all the oil is added stop the food processor
  • Transfer the liquid ingredients into the large bowl containing the grated carrots and dry ingredients
  • Using the large wooden spoon mix everything together until everything is wetted and there is no evidence of dry ingredients to be seen
  • Optional: Add 1 Cup of Walnuts or Pecans (or a combination of both) at this time if you like nuts in your cake
  • Pour this mixture into the baking pan
  • Place in the oven when it reaches a temperature of 350F
  • Bake for 40-45 mins (until it passes the dry toothpick test (inserted it comes out clean))
  • Remove cake from oven. Let it sit in it’s pan on a cooling rack for about 30 minutes. After this time flip onto another cooling rack remove the parchment paper and let it cool completely.
  • Frost the cake when cooled
Recipe for the Cream Cheese Frosting:
  • Add 8 oz of Cream Cheese to an Electric Mixer Bowl
  • Add 5 Tablespoons of Unsalted Butter to an Electric Mixer Bowl
  • Add 1 Tablespoon of Sour Cream to an Electric Mixer Bowl
  • Add 1 Teaspoon of Vanilla Extract to an Electric Mixer Bowl
  • Turn on the Electric Mixer and combine
  • After these ingredients are combined slowly add the Powdered Confectioner’s Sugar to the Electric Mixer Bowl (mixer stopped). Then start the mixer to blending in. Do this 1/2 cup at a time until all the Powdered Sugar is blended in.
 That’s it. You should share this recipe with a friend ..  maybe they’ll make it and bring over half the cake for you to enjoy as well.

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