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Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Recipe showcase, Kitchen/Cooking, 5995 Stagecoach Road, California City, CA.

01/24/2025

CORN CANDY

WITHOUT
EGGS
WITHOUT
WHEAT
FLOUR
60 MINUTES

DIFFICULTY: MEDIUM
8 SERVINGS
Ingredients
CORN CANDY:

2 tablespoons of Deline corn flavor
1 can of green corn
½ cup (tea) of milk
1 can of condensed milk
¼ cup (tea) of grated coconut
CANDY TOPPING:

1 cup (tea) of sugar
¼ cup (tea) of water
1 tablespoon (soup) of vinegar
Preparation method
CORN CANDY:
In the blender, place the corn, the milk and blend for 5 minutes.
Strain the liquid, removing all the pulp.
Add the liquid to the pan and add the condensed milk, Deline corn flavor and grated coconut.
Bring to a medium heat and cook for 15 minutes without stopping to stir, until it is ready to roll.
Refrigerate for at least 2 hours and then make balls and store in the refrigerator.
CANDY COATING:
In a small pan, add all the ingredients and mix well.
Bring it to a medium heat without stirring so as not to sugar it and cook until it becomes glassy.
Test with a glass of cold water and add a little of the syrup. When it makes a noise when it drops, it is ready.
Stick a toothpick in the corn balls and carefully dip them in the syrup.
Repeat the process until all the candies are finished.
Wrap the candies and serve immediately!

01/23/2025

CORNMEAL CAKE WITH CORN BRIGADEIRO AND CORN BUTTERCREAM

WITHOUT WHEAT
FLOUR
100 MINUTES

DIFFICULTY: MEDIUM
8 SERVINGS
Ingredients
CORNMEAL CAKE:

1 cup (tea) of melted Deline Corn flavor
4 eggs
1 cup (tea) of milk
2 cups (tea) of sugar
2 ½ cups (tea) of cornmeal
1 tablespoon (soup) of baking powder
CORN BRIGADEIRO:

2 tablespoons (soup) of Deline Corn flavor
2 cans of corn
1 cup (tea) of milk
2 cans of condensed milk
1 cup (tea) of cream
1 cup (tea) of white chocolate
CORN BUTTERCREAM:

2 cups (tea) of Deline Corn flavor
2 cups (tea) of sugar
1 cup (tea) of egg whites at room temperature
FINISHING ASSEMBLY:

1 glass of coconut milk (200 ml)
1 cup (tea) of milk
½ cup (tea) of condensed milk
Cinnamon powder to taste
Preparation method
CORNMEAL CAKE:
In the blender, add all the ingredients except the baking powder and beat for 5 minutes.
Add the baking powder and beat until all the ingredients are combined.
Place all the dough in a greased rectangular pan measuring approximately 30 x 20 and bake in a preheated oven at 170°C for 35 minutes or until a toothpick inserted comes out clean.
Let it cool and set aside.
CORN BRIGADEIRO:
In the blender, add the corn and milk and beat for 5 minutes.
Strain the liquid, removing all the pulp.
Add the liquid to the pan and add the condensed milk, the Deline Corn Flavor and the cream.
Cook over medium heat for 15 minutes, stirring constantly, until the mixture reaches brigadeiro consistency.

Turn off the heat, add the white chocolate and mix well.

Refrigerate and set aside.

CORN BUTTERCREAM:

In a medium stainless steel or glass bowl, add the egg whites and sugar and mix well.

Cook in a bain-marie for 8 minutes or until the sugars have dissolved when you touch them with your fingers.

Beat with a mixer until the mixture reaches meringue consistency.

Gradually add the Deline Corn flavor and beat well after each addition.

It will become a velvety and creamy cream.

Set aside.

ASSEMBLY AND FINISHING:

For the syrup, add all the ingredients to a medium bowl, mix well and set aside.

Unmold the cake and cut it in half, place one of the parts in the pan, moisten with half of the syrup and then add the corn brigadeiro.

Cover with the other part of the cake and add the remaining syrup.

Finish with corn buttercream and sprinkle with cinnamon.
Serve immediately.

01/22/2025

CORN BREAD

60 MINUTES

DIFFICULTY: EASY
8 PORTIONS
Ingredients
½ cup (tea) of Deline Corn flavor
½ cup of milk
1/3 cup corn (tea)
3 ¼ cup (tea) wheat flour
1 cup cornmeal + cornmeal to finish
½ cup (tea) sugar
½ teaspoon of salt
1 tablespoon of dry yeast
1 egg
Cold water to the point
Preparation method
In the blender cup, add the milk, corn and blend for 2 minutes or until you obtain a homogeneous mixture.
Place in a large bowl and then add all the ingredients, except the ice water.
Mix well and add the ice water little by little until the point where the dough no longer sticks to your hands.
Knead the dough for 5 minutes, form a ball and return to the bowl.
Cover with a clean cloth and let it ferment for 1 hour or until it doubles in volume.
After fermenting, shape the dough into the desired shape and place it on a baking tray greased with Deline Corn flavor, cover with a cloth and let it ferment for another 30 minutes or until it doubles in volume.
Score the bread with the back of the knife without cutting, sprinkle cornmeal over the entire surface of the bread and bake in a preheated oven at 180°C for 30 minutes or until baked and lightly golden.

01/21/2025

CORN RIBS WITH SPICY CORN MARGARINE SAUCE

WITHOUT
GLUTEN
WITHOUT
MILK
WITHOUT
EGGS
WITHOUT
SUGAR
NO FLOUR
OF WHEAT
60 MINUTES

DIFFICULTY: EASY
4 PORTIONS
Ingredients
SPICY CORN MARGARINE SAUCE:

1 cup (tea) of Deline Corn flavor at room temperature
¼ cup (tea) oil
Salt to taste
1 teaspoon of spicy paprika
CORN RIBS:

4 tablespoons of Deline corn flavor
4 ears of corn
Salt to taste
½ teaspoon smoked or sweet paprika
Chopped coriander to taste
Preparation method
SPICY CORN MARGARINE SAUCE:
In a medium bowl, add the Deline Corn flavor and mix with a wire whisk.
Add the oil in a stream and mix constantly until finished.
Season with salt, hot paprika and set aside.
CORN RIBS:
Cut the corn in half and then into 4 lengthwise parts.
Place in a medium pan, cover with water and cook over medium heat for 20 minutes or until tender.
Then, drain all the water, place the corn in a medium baking dish and season with salt, paprika and Deline Corn flavor.
Mix well and place in a preheated oven at 180°C for 15 minutes or until lightly golden.
Finish with chopped cilantro and then serve with spicy corn sauce.

01/20/2025

TAPIOCA PUDDING WITH CHEESE AND COCONUT

WITHOUT
GLUTEN
NO FLOUR
OF WHEAT
40 MINUTES

DIFFICULTY: MEDIUM
6 PORTIONS
Ingredients
SYRUP:

1 cup (tea) sugar
⅔ cup (tea) of water
1 tablespoon of Deline
PUDDING:

⅓ cup granulated tapioca
1 bottle of hot coconut milk
1 can of condensed milk
½ cup of milk
3 eggs
2 tablespoons of grated cheese
FINALIZATION:

½ cup of burnt coconut
Preparation method
In a small pan, add the sugar and water and heat over medium heat until it starts to caramelize and then add the Deline.
Place in the bottom of a medium pudding mold and set aside.
In a small bowl, place the granulated tapioca, hot milk, mix, leave for 15 minutes until hydrated and stir from time to time to prevent it from sticking into blocks.
After the tapioca has hydrated, add the condensed milk, milk, eggs, cheese and mix well until combined.
Pour into the pudding mold with the caramel and bake in a bain-marie in a preheated oven for 50 minutes or until set.
Refrigerate for at least 4 hours.
To unmold, place the pudding mold in hot water and leave for 5 minutes until it releases from the mold.
Serve immediately with burnt coconut shavings.

01/19/2025

CHICKEN STUFFED COUSCOUS
Ingredients

1 spoon (soup) of Deline

1 tablespoon of chopped onion

½ chopped tomato

1 cup (tea) of cooked and shredded chicken

Salt to taste

Pepper to taste

Coriander to taste

½ cup (tea) of corn flakes for couscus (flake)

½ teaspoon of salt

1 cup (tea) of chopped curd cheese

2 tablespoons of Deline

Preparation method In a small pan, place the Deline and place over medium heat. Add the onion, tomato and mix. Add the chicken and season with salt, pepper and finish with coriander. Book In a container, place the flake, salt and add water little by little until it becomes a “wet crumb” or when pressed with the palm of your hand, form a dumpling without falling apart. Let it rest for about 10 minutes. After resting, place half of it in a couscous dish, fill it with the reserved chicken and cover with the rest of the hydrated flake. Bring to a boil over medium heat and follow the instructions on the couscous maker. When ready, unmold and serve with Deline

01/18/2025

Goava cake

Ingredients

3 eggs

½ cup (tea) of Deline margarine

½ cup (tea) of oil

1 and ½ cup (tea) of sugar

2 cups (tea) of natural guava juice

2 cups (tea) of wheat flour

1 tablespoon of baking powder

Prepare mode

In a blender, beat the eggs with the margarine, oil, sugar and guava juice until you get a homogeneous texture. Pour into a bowl and mix with the wheat flour. Finally add the yeast and mix gently. Pour into a round mold (about 21 cm in diameter) lightly greased with margarine and bake in a preheated oven (180°C) for about 40 minutes or until you stick a toothpick it comes out clean. Remove from the oven, wait for it to brown and unmold

Address

5995 Stagecoach Road
California City, CA
93105

Website

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