
Scalloped Corn Casserole
Creamy, soul-satisfying scalloped corn casserole – comfort food that's kid-approved and delicious!
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Sweet coffee cake with tangy fresh fruit salad & aromatic coffee – the perfect brunch to brighten your day!

A wonderfully moist and tender cake with a rich ribbon of cinnamon-sugar and walnut streusel running through the middle. Topped with more crumbly streusel, it's the perfect companion to your morning coffee or an afternoon treat.
Serving size: 1 serving

A vibrant mix of fresh berries, kiwi, and citrus tossed in a light honey-lime dressing. This refreshing salad is perfect for picnics, brunches, or as a healthy dessert.
Serving size: 1 serving

Aromatic and strong, this traditional South Indian filter coffee, or 'kaapi', is a cultural icon. Brewed using a special metal filter, the slow-drip decoction is combined with hot, frothed milk and sweetened to create a rich, invigorating beverage that awakens the senses.
Serving size: 1 serving

Creamy, soul-satisfying scalloped corn casserole – comfort food that's kid-approved and delicious!


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Tender pork roast with wholesome roasted root vegetables and rich pan gravy. A savory, energy-giving comfort meal!
Sweet coffee cake with tangy fresh fruit salad & aromatic coffee – the perfect brunch to brighten your day!
This midwest dish is perfect for brunch. With 608.23 calories and 13.58g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch (12-cup) bundt pan, making sure to get into all the crevices.
Make the cinnamon streusel: In a medium bowl, whisk together the 1/2 cup flour, brown sugar, cinnamon, and 1/4 tsp salt. Pour the melted butter over the mixture and stir with a fork until it forms coarse, moist crumbs. Stir in the chopped walnuts until evenly distributed. Set aside.
Prepare the cake batter: In a separate medium bowl, whisk together the 2.5 cups of flour, baking powder, baking soda, and 1/2 tsp salt. In a large bowl using a hand mixer or stand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then beat in the vanilla extract.
Combine the wet and dry ingredients. Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the sour cream in two parts (begin and end with flour). Mix until just combined; do not overmix.
Assemble and layer the cake: Spread half of the cake batter evenly into the prepared bundt pan. Sprinkle about two-thirds of the streusel mixture evenly over the batter. Carefully spoon the remaining cake batter over the streusel layer and spread gently to cover it. Sprinkle the remaining one-third of the streusel on top of the batter.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs attached.
Cool the cake. Let it cool in the bundt pan on a wire rack for 15 minutes before carefully inverting it onto the rack to cool completely. Slice and serve.
Prepare the Fruit (10 minutes). Begin by washing all fruits under cool running water. Pat them dry gently.
Make the Honey-Lime Dressing (2 minutes). In a small bowl, whisk together the fresh lime juice and honey until the honey is fully dissolved and the dressing is smooth. For an extra burst of citrus flavor, you can add the zest of half a lime.
Combine the Salad (1 minute). Pour the honey-lime dressing over the fruit in the large bowl. Using a large spoon or rubber spatula, gently fold the fruit and dressing together until all the pieces are lightly coated. Be careful not to mash the softer fruits.
Chill and Serve (15 minutes). For the best flavor, cover the bowl and chill the fruit salad in the refrigerator for at least 15 minutes. This allows the flavors to meld together. Just before serving, garnish with freshly chopped mint.
Prepare the Coffee Filter
Brew the Decoction
Heat and Prepare the Milk
Combine, Froth, and Serve