Homegrown tomatoes! Homegrown tomatoes!
What'd life be without homegrown tomatoes?
There's only two things that money can't buy,
and that's true love and homegrown tomatoes!
Rosemary Corn Cakes
14 tablespoons butter at room temperature
1/2 cup brown sugar - dark or light
1 tablespoon honey
1 large egg
1 large egg yolk
1 3/4 cups unbleached flour
1 cup cornmeal
4 teaspoons baking powder
1 tablespoon finely chopped rosemary from two 5-inch sprigs
1/2 cup heavy cream
Preheat oven to 350ºF. In a large bowl using a hand-held mixer, beat butter with sugar on medium speed until light and fluffy. Scrape down the sides of the bowl. Beat in honey, egg and egg yolk, scraping the sides of the bowl as you go along. Beat in flour, cornmeal, baking powder and rosemary. Pour in cream and blend well. The dough will be quite sticky.
On a generously floured board (and with floured hands) pat the dough into an 8-inch by 12-inch rectangle about one-half inch thick. Using a 2-inch biscuit cutter dipped in flour, cut out individual cakes and transfer to an ungreased baking sheet. Pat scraps together to form more cakes until no dough remains.
Bake 12-15 minutes or until bottoms are a golden brown. Let cakes rest a few minutes on baking sheet before transferring to rack (they are very fragile). They can be made in advance of serving, and freeze well.