Babaloocorncakes Recipes

Steps:

• Make the batter: In a large bowl, whisk together the Irish cream, eggs, milk and vanilla. Sift the flour, confectioners' sugar, cocoa and baking powder right over the wet ingredients. Add the salt and whisk to combine. Transfer the batter to a large resealable kitchen bag or pastry bag. Refrigerate for at least 30 minutes and up to 4 hours.
• Make the glaze: In a small bowl, whisk the Irish cream and confectioners' sugar together until smooth. Set aside until ready to serve.
• Get ready: Meanwhile, preheat the oven to 350 degrees F. Pour the oil into a wide heavy-bottomed pot or pan. Heat the oil to 350 degrees F over medium heat. Fit a baking sheet with a wire rack. Have a spider, fish spatula, or slotted spoon on hand.
• Fry: Cut a small corner of the plastic bag or bottom of the pastry bag to create a small opening. Pour the batter from the bag into the hot oil, streaming about 5 overlapping rings of batter. Allow the batter to fry until it firms up and turns brown on the underside, 2 to 3 minutes. Use the spider to gently lift the cake out of the oil and flip it to the other side. Fry until golden brown, an additional 2 to 3 minutes. Transfer the funnel cake to the wire rack. Sprinkle with some granulated sugar. Use up the remaining batter to fry more funnel cakes, allowing the oil to return to 350 degrees F before each batch. You can hold the funnel cakes on the baking sheet in the oven while you make the remaining funnel cakes.
• Serve: Arrange the funnel cakes on plates, drizzling generously with the glaze.

Steps:

• Heat oil in a large saucepan over medium high heat until hot.
• Add the chopped onion and garlic, and cook, stirring, about 1 minute.
• Add all remaining ingredients and 2 1/2 cups of water.
• Bring to a boil, stirring to dissolve the sugar.
• Simmer, stirring occanionally, for 20 minutes.
• Remove the bay leaf and let cool.
• The sauce will keep in a covered container in the fridge for 2 months.
• Enjoy!

Steps:

• In a medium sized bowl assemble the dry spice mix ingredients and mix well.
• Add the corn flour, corn meal, baking powder, and the baking soda; mix well and set this flour mixture aside.
• In a large bowl, whisk together the buttermilk and melted butter; add in the beaten egg and whisk well.
• Gradually whisk the flour mixture into eggy mixture; whisk this until it is completely blended.
• Add the honey, shrimp, corn kernels, scallions, garlic, and fresh cilantro; mix well.
• You now have your corn cake batter!
• Note: It's best to fry your corn cakes in batches so preheat your oven to 200 degrees so that you keep what you just did nice and warm.
• To fry the corn cakes (per batch):.
• Wipe down the interior of a non-stick pan with 1 tablespoon of peanut oil.
• Heat the pan over medium heat for 1 to 2 minutes.
• Ladle the batter into the pan to form corn cakes.
• Do not overcrowd the pan.
• Fry off the corn cakes 2 to 3 minutes per side until they are golden brown.
• Repeat this process until all of the batter is fried off.
• While frying off the rest of the corn cakes, keep the completed ones warm in your preheated oven.
• To serve--garnish each portion with a dollop of sour cream.