Type what you have

Ingredients

• ✓ corn oil
• water
• white sugar
• lime
• vanilla extract
• vegetable oil
• salt
• all-purpose flour
• egg

Instructions

1. 1 Combine 1 cup water and 1 cup sugar in a medium saucepan over high heat. Bring to a boil; stir until sugar dissolves. Reduce heat to medium; add lime juice. Simmer until flavors combine, about 10 minutes. Remove from heat. Stir in 1 teaspoon vanilla; let syrup cool.
2. 2 Stir together vegetable oil, remaining 2 cups water, remaining 1 cup sugar, and salt in a large pot over medium-high heat; bring to a boil. Reduce heat to medium. Add flour all at once; stir vigorously with a wooden spoon until batter forms into a ball. Cook until batter is shiny, about 1 minute. Transfer to a large bowl and cool for about 5 minutes.
3. 3 Flatten batter into the bottom of the bowl. Add eggs one at a time, mixing well after each addition. Stir in remaining 1 teaspoon vanilla; mix until batter is creamy. Pour into a cloth piping bag fitted with a large star tip.
4. 4 Heat corn oil in a deep saucepan over medium heat until bubbly; reduce heat to medium-low. Squeeze 2 inches of batter onto an oiled spatula and lower into hot oil; repeat until the saucepan is full. Cook, turning occasionally, until golden brown, about 5 minutes. Transfer pastries to a paper bag to drain, about 30 seconds.
5. 5 Soak hot pastries in syrup; transfer to a plate to cool, about 5 minutes.

By UnboundedPassion

Ingredients

• ✓ corn oil
• all-purpose flour
• anise seed
• baking powder
• fennel seed
• baking soda
• sugar
• egg
• vinegar
• sesame seed

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix flour, anise seeds, baking powder, fennel seeds, and baking soda together in a medium bowl.
3. 3 Whisk oil, sugar, eggs, and vinegar together in a separate bowl. Pour over flour mixture and mix until dough comes together. Divide dough into small pieces and roll into short ropes. Join ends together to form rings.
4. 4 Arrange cookie rings on the prepared baking sheets. Sprinkle sesame seeds on top.
5. 5 Bake in the preheated oven until golden, 15 to 20 minutes.

By Dianashh

Ingredients

• ✓ corn oil
• brownie mix
• all-purpose flour
• vanilla extract
• almond extract
• egg
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F. Combine brownie mix and flour in a mixing bowl. Stir in extracts, eggs and oil; blend thoroughly. Dough will be stiff. Add chocolate chips. Drop by rounded tablespoons onto greased baking sheets. Bake for 10 to 12 minutes; cool on rack.

By Mazola

Ingredients

• ✓ corn oil
• egg
• cream of tartar
• white sugar
• water
• pandan paste
• self-rising flour

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form; set aside.
3. 3 Beat egg yolks and sugar together in a separate bowl until sugar dissolves.
4. 4 Whisk water and pandan paste together in a separate bowl until smooth; stir into egg yolk mixture. Stir in oil; fold in flour.
5. 5 Gently fold egg yolk-pandan mixture into egg whites with a spatula; pour into a 9-inch chiffon cake mold.
6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes.
7. 7 Cool cake in the pan, inverted onto a wire rack. Run a sharp knife around edges to loosen cooled cake from the mold, invert carefully onto a serving plate.

By MamaFaMi

Ingredients

• ✓ corn oil
• confectioners' sugar
• vanilla extract
• lemon juice
• butter
• cream cheese
• salt
• vanilla extract
• baking soda
• cinnamon
• egg
• pineapple
• walnut
• white sugar
• all-purpose flour
• carrot
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans. Line bottoms with wax paper; grease wax paper with butter.
2. 2 Combine cooked carrots, flour, white sugar, walnuts, pineapple, corn oil, eggs, cinnamon, baking soda, 1 tablespoon vanilla extract, and salt in a large bowl.
3. 3 Pour carrot mixture into a food processor, and blend, working in batches if necessary, until smooth. Divide batter among prepared cake pans.
4. 4 Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the pans for 5 minutes before inverting onto wire racks to cool completely, about 1 hour.
5. 5 Beat cream cheese, 1 1/4 cup butter, lemon juice, and 2 teaspoons vanilla extract together in a large bowl until smooth. Gradually beat in confectioners' sugar until frosting is smooth.
6. 6 Place 1 cake layer on a serving plate and spread with 1/4 of the frosting. Place a second cake layer on top of the first; spread 1/4 of the frosting on top. Place third cake layer on top; frost top and sides with remaining 1/2 of the frosting.

By Roland G Mandish

Ingredients

• ✓ corn oil
• egg
• bourbon whiskey
• vanilla extract
• all-purpose flour
• white sugar
• brown sugar
• butter
• pecan
• semisweet chocolate chip
• pie crust

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Beat eggs in a large mixing bowl with an electric mixer on high speed until eggs are foamy, about 3 minutes; beat corn oil, bourbon whiskey, and vanilla extract into the eggs until just incorporated.
3. 3 Beat flour, white sugar, and light brown sugar into egg mixture until smoothly blended, then beat in butter.
4. 4 Gently stir pecans and chocolate chips into the filling.
5. 5 Fit the pie crust into a 9-inch pie dish and pour the filling into the crust.
6. 6 Bake in preheated oven until top is golden brown and a knife inserted halfway between the center and edge of the filling comes out clean, 55 to 60 minutes.
7. 7 Cool the pie on a wire rack for at least 15 minutes before serving. Serve warm or at room temperature.

By LYNNINMA

Ingredients

• ✓ corn oil
• ricotta cheese
• confectioners sugar
• mixed peel
• dark chocolate
• all-purpose flour
• marsala wine
• butter
• sugar
• vinegar
• pistachio nut
• confectioners' sugar

Instructions

1. 1 Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
2. 2 Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
3. 3 Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
4. 4 Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
5. 5 Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.

By Maria

Ingredients

• ✓ corn oil
• white peach
• banana
• all-purpose flour
• sugar substitute
• all-purpose flour
• baking powder
• salt
• cinnamon
• skim milk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Combine peaches, bananas, 2 tablespoons flour, and 1 teaspoon sugar substitute in a large bowl until fruit is evenly coated; transfer to the prepared baking dish.
3. 3 Whisk 1 cup flour, baking powder, salt, and cinnamon in the same large bowl; stir in skim milk, egg, corn oil, remaining 2 teaspoons sugar substitute, and vanilla extract until well combined. Pour batter over fruit in an even layer.
4. 4 Bake in the preheated oven until cobbler is golden brown and a toothpick inserted into center comes out clean, about 30 minutes. Transfer to a wire rack; cool before serving, at least 20 minutes.

By Sandi Nicol

Ingredients

• ✓ corn oil
• egg
• white sugar
• milk
• baking powder
• all-purpose flour
• all-purpose flour
• confectioners' sugar
• chocolate frosting
• egg yolk
• sugar
• cornstarch
• vanilla extract
• vanilla frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet cake pan with parchment paper.
2. 2 Beat 4 egg yolks and 2 tablespoons sugar together in a bowl until mixture is pale yellow and thick. Add corn oil 1 tablespoon at a time and mix well. Add milk and mix well. Sift 1/2 cup plus 2 tablespoons flour into egg yolk mixture and mix well.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 4 tablespoons sugar, continuing to beat until stiff peaks form. Add 1/3 the egg white mixture to the bowl with the egg yolk batter and fold in until mixed well. Pour egg yolk batter into the bowl with the remaining egg white mixture and fold until mixed well. Transfer batter onto the prepared sheet cake pan.
4. 4 Bake in the preheated oven until top is golden brown, 15 to 20 minutes.
5. 5 Remove cake from the oven and let cool until safe to handle, about 30 minutes. Dust top of cake with confectioners' sugar and flip cake over onto another piece of parchment paper. Carefully pull off the parchment paper that was on the bottom of the cake.
6. 6 Spread chocolate frosting onto the cooled sheet cake and roll the cake over into a log shape. Wrap cake roll in parchment paper and place in the refrigerator.
7. 7 Increase oven heat to 400 degrees F (200 degrees C). Line an 8-inch cake pan with aluminum foil or parchment paper.
8. 8 Combine 3 egg yolks, 3 tablespoons sugar, cornstarch, and vanilla extract in a bowl and beat with an electric mixer until batter is pale yellow and thick; this is very important. Pour batter into the prepared pan and smooth the top.
9. 9 Bake in the preheated oven, keeping a close eye on the how the color changes during baking, for 5 to 10 minutes. Remove the tiger skin from the oven immediately when the desired color is achieved. Allow tiger skin to cool completely, about 30 minutes. Flip tiger skin over and carefully remove the parchment paper that was on the bottom of the cake.
10. 10 Spread vanilla frosting onto the tiger skin. Carefully remove the remaining parchment paper. Wrap the refrigerated cake roll with the tiger skin and place on a serving platter.

By Min

Ingredients

• ✓ corn oil
• butter
• sugar
• orange zest
• all-purpose flour
• semolina
• baking powder
• cinnamon
• clove
• orange juice
• water
• sugar
• honey
• cinnamon stick
• lemon juice
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature.
4. 4 To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.

By Diana

Ingredients

• ✓ corn oil
• cooking spray
• all-purpose flour
• oat
• baking powder
• baking soda
• cinnamon
• carrot
• cranberry
• brown sugar
• brown sugar
• egg
• butter
• maple syrup
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Whisk flour, oats, baking powder, baking soda, and ground cinnamon together in a bowl; stir in carrots and dried cranberries. Add dark brown sugar, light brown sugar, eggs, butter, oil, maple syrup, vanilla extract, and salt to the carrot mixture and stir until dough is well combined.
3. 3 Drop tablespoonfuls of dough about 2 inches apart onto the prepared baking sheet.
4. 4 Bake in preheated oven until edges are brown, 12 to 15 minutes.

By Vinnie Marotta

Ingredients

• ✓ corn oil
• water
• active dry yeast
• sugar
• all-purpose flour
• salt
• egg
• water
• caraway seed

Instructions

1. 1 In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
2. 2 Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
4. 4 On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
5. 5 Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

By redsoxfan213

Ingredients

• ✓ corn oil
• water
• yeast
• salt
• sugar
• all-purpose flour
• whole wheat flour
• olive oil
• za'atar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes).
3. 3 Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets.
4. 4 Bake in the preheated oven until lightly browned, about 25 minutes.

By Stacey

Ingredients

• ✓ corn oil
• ground beef
• tomato
• onion
• green bell pepper
• paprika
• ground coriander
• cinnamon
• nutmeg
• salt
• black pepper
• pita bread

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool slightly.
3. 3 Mix cooked beef, tomatoes, onion, bell pepper, paprika, coriander, cinnamon, nutmeg, salt, and pepper together in a large bowl until well combined. Stuff mixture inside of pita bread rounds.
4. 4 Brush tops with corn oil and wrap each in aluminum foil. Place on a baking sheet.
5. 5 Bake in the preheated oven until toasted and vegetables are softened, about 30 minutes.

By Gevans

Ingredients

• ✓ corn oil
• chorizo sausage
• mozzarella cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat the corn oil in a large skillet over medium heat. Crumble in the chorizo sausage; cook and stir until evenly browned, about 5 minutes. Remove from the pan, and set aside. Place slices of cheese in a single layer to cover the bottom of the pan. It is okay if they overlap a little bit. When cheese melts, quickly pour into a nice casserole dish, or oven-proof bowl. Sprinkle the chorizo on top.
3. 3 Bake for 5 minutes in the preheated oven, or until cheese is fully melted. Remove from the oven, stick a fork in it and load your tortilla.

By HONEYBEEZ

Ingredients

• ✓ corn oil
• white vinegar
• garlic
• white sugar
• salad dressing
• egg

Instructions

1. 1 In a 1 quart container combine the corn oil, garlic and sugar. Shake well. Add vinegar and shake well again.
2. 2 Fill the container the rest of the way with Italian dressing, leaving just enough room to add one egg. Add the egg, and blend with a blender or hand-held blender for about 2 minutes.

By Missi

Ingredients

• ✓ corn oil
• corn tortilla
• egg
• salt

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Fry tortilla pieces in the hot skillet, stirring constantly, until just starting to get crisp.
2. 2 Pour eggs into the skillet and stir until cooked through. Season with salt and serve immediately.

By SHELLSHOCK

Ingredients

• ✓ corn oil
• popcorn
• white sugar
• brown sugar
• salt

Instructions

1. 1 Heat oil in a large pot over medium heat until hot. Add corn kernels until 2 to 3 pop; stir in white and brown sugars. Cover pot with a lid; agitate pot in a circular motion on the stove. Allow corn to pop, agitating pot constantly, until popping rate slows down to 1 pop every 2 to 3 seconds. Remove pot from the stove; shake pot until popping stops. Transfer popcorn to a large bowl; cool to room temperature. Break apart large popcorn clumps by hand; season with salt.

By happy cook

Ingredients

• ✓ corn oil
• baby red potato
• baby gold potato
• sea salt
• chipotle in adobo sauce

Instructions

1. 1 Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
2. 2 Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

By Mazola

Ingredients

• ✓ corn oil
• chickpea
• salt
• cumin
• black pepper
• cayenne pepper
• pistachio nut
• thyme

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 In a bowl, toss the garbanzo beans together with the oil, sea salt, cumin, black pepper, and cayenne pepper. Transfer to a shallow casserole dish.
3. 3 Bake in the preheated oven, stirring occasionally, until garbanzo beans are golden and crisp, approximately 20 minutes. Remove from the oven, stir in pistachios and thyme, and continue baking an additional 10 minutes, or until beans and pistachios are lightly crispy. Serve immediately.

By TENSMOM

Ingredients

• ✓ corn oil
• onion
• all-purpose flour
• buttermilk
• egg
• baking soda
• salt

Instructions

1. 1 Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
2. 2 Whisk flour, buttermilk, egg, baking soda, and salt together in a bowl until smooth.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Dip onion rings in batter, working in batches; fry battered onion rings in the hot oil until browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Elle

Ingredients

• ✓ corn oil
• orange marmalade
• apple juice
• brown sugar
• raisin
• pumpkin pie spice
• curry powder
• sweet potato
• cranberry
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
2. 2 Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

By Mazola

Ingredients

• ✓ corn oil
• butter
• white sugar
• corn syrup
• corn and rice cereal
• aji nori furikake

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C).
2. 2 Melt the butter and sugar together in a small sauce pan over low heat. Remove from heat, then stir in the corn oil and corn syrup. Place the cereal on a large baking sheet. Pour the butter mixture over the cereal, then sprinkle the furikake while tossing the cereal to coat.
3. 3 Bake in the preheated oven until the cereal is dry, stirring every 15 minutes to keep cereal from browning too quickly. Allow to cool, then store in an airtight container.

By Laurie Sueko Lau

Ingredients

• ✓ corn oil
• active dry yeast
• white sugar
• water
• all-purpose flour
• bread flour
• salt
• vegetable oil
• all-purpose flour

Instructions

1. 1 Dissolve yeast and sugar in water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Mix 2 cups all-purpose flour, bread flour, corn oil, and salt together in a bowl; add yeast mixture and knead on a work surface using about 1/2 all-purpose flour until well mixed. Let dough rise in a warm area until doubled in size; about 2 hours.

By Jacob Hinchman

Ingredients

• ✓ corn oil
• tomato
• jalapeno pepper
• onion
• water
• salt

Instructions

1. 1 Heat oil in skillet over medium heat. Add whole tomatoes and jalapeños; cook, flipping every 2 minutes, until all sides scalded.
2. 2 Transfer tomatoes and jalapeños to a blender; blend until pureéd.
3. 3 Add onion to the same skillet over medium heat; cook and stir until softened and translucent, about 5 minutes. Stir in tomato-jalapeño pureé and water; simmer until thickened, about 5 minutes. Season salsa with salt.

By Mama Rivas aka Pablo's Hottie

Ingredients

• ✓ corn oil
• sugar
• mustard powder
• salt
• red pepper flakes
• black pepper
• white vinegar
• water
• garlic

Instructions

1. 1 In the container of a blender or food processor, combine the sugar, mustard powder, salt, red pepper flakes, black pepper, vinegar, water and garlic. Cover and blend while drizzling in the corn oil to form an emulsion.

By Anna Wilhelm

Ingredients

• ✓ corn oil
• all-purpose flour
• beer
• milk
• egg
• salt
• cheese curd

Instructions

1. 1 Gather all ingredients. Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk together flour, beer, milk, eggs, and salt to form a smooth, rather thin batter.
3. 3 Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with a wire strainer.
4. 4 Shake the curds a time or two to remove excess batter.
5. 5 Deep fry curds in hot oil until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.

By Markg238

Ingredients

• ✓ corn oil
• egg
• white sugar
• pumpkin
• orange zest
• all-purpose flour
• pumpkin pie spice
• baking soda
• salt
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
3. 3 Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
4. 4 Scoop batter into prepared muffin cups.
5. 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

By iamblessedx7

Ingredients

• ✓ corn oil
• water
• sourdough starter
• white sugar
• salt
• bread flour

Instructions

1. 1 Mix water, sourdough starter, oil, sugar, and salt together in a large bowl. Sift flour and add to the mixture. Grease or oil dough and place in an oiled bowl; cover and let rise overnight.
2. 2 The next day, grease two 8 x 4-inch loaf pans. Knead dough for 10 minutes; divide in half and place into prepared pans. Allow dough to double in size.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake loaves in the preheated oven until top is golden brown, about 40 to 45 minutes. Carefully tip loaves out of pan onto a work surface and gently tap the bottom of loaf. If it sounds hollow, bread is done.

By Becky Richardson

Ingredients

• ✓ corn oil
• corn tortilla
• chipotle salsa
• egg
• salt
• black pepper
• pepper jack cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat; fry tortilla triangles until just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa; reduce heat to medium-low. Carefully mix tortillas and salsa with a spatula; cook 5 minutes.
2. 2 Beat eggs, salt, and black pepper together in a small bowl; add to tortilla mixture. Increase heat to medium-high; gently scramble eggs until just set. Top with pepper Jack cheese, cover skillet, and turn off heat. Let sit for 3 minutes until cheese is melted.

By Alona Sandoval-Grenacher