from http://www.visionsofsugarplum.com
Ingredients:
1 large egg
1/3 cup milk
2 teaspoons honey
1/3 cup finely chopped peach, peeled
2 cups all purpose flour
1/4 cup firmly packed dark brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1/3 cup finely chopped pecans, toasted*
1 teaspoon turbinado sugar, for sprinkling on top (optional)
Glaze: (optional)
1/2 tablespoon unsalted butter
1 tablespoon milk
1/4 cup powdered sugar
Directions:
Preheat oven to 400 degrees F. Coat a large sheet pan with cooking spray.
Whisk together egg, milk and honey, in a small bowl, until well combined; stir in peach.
In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon and salt, until well combined. Add the butter in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Stir in pecans and milk mixture until dough comes together, being careful not to overwork.
Place dough on a floured surface and form a ball, picking up a little bit of flour as you do it. Pat into a round, about 3/4-inch thick. Using a pizza cutter, slice into 8 equal triangles; transfer to baking sheet and sprinkle with turbinado sugar.
Bake at 400 degrees F, for 20-25 minutes, or until golden brown around the edges. Transfer to a wire rack to cool completely.
To make the glaze, stir together butter, milk and powdered sugar, in a small bowl. Microwave for 30-60 seconds, stirring frequently, until sugar is dissolved. Cool 5 minutes before drizzling over scones.
*To toast pecans, place in a dry skillet over medium heat. Cook for 5-6 minutes, stirring frequently, until fragrant.
Yield: 8 scones
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Wednesday, July 28, 2010
Saturday, July 24, 2010
Oatmeal Pancakes
From Smitten Kitchen
Adapted and just tweaked a little from Good to the Grain
Makes about 18 pancakes
3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs
Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.
Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. (This is my tip; I find pancakes impossible to cook well over higher heats. I’ve got more pancake tips over here.) Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.
Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.
Do ahead: Although the batter is best if using immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, one tablespoon at a time, with milk. Take care not to overmix.
* Make oatmeal, if you don’t have any leftover: Bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool. You’ll have some extra oatmeal, which you can eat while you’re cooking.
Adapted and just tweaked a little from Good to the Grain
Makes about 18 pancakes
3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs
Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.
Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. (This is my tip; I find pancakes impossible to cook well over higher heats. I’ve got more pancake tips over here.) Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.
Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.
Do ahead: Although the batter is best if using immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, one tablespoon at a time, with milk. Take care not to overmix.
* Make oatmeal, if you don’t have any leftover: Bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool. You’ll have some extra oatmeal, which you can eat while you’re cooking.
Sunday, May 9, 2010
Challah Bread Pudding Pancakes With Cinnamon-Sugar Butter & Vanilla Maple Syrup
Makes about 15-18 pancakes, serves 8
You can cut up the bread at least a day ahead, and combine the dry and wet ingredients separately the night before; blend them together before cooking the pancakes. Make sure the bread is stale, and don't overmix the batter, which will make these gummy. The pancakes' interior should have the texture of barely cooked bread pudding.
* The cinnamon-sugar butter:
* 2 sticks (1 cup) cold unsalted butter
* 1/4 teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 2 tablespoons sugar
* The vanilla maple syrup:
* 1 cup pure maple syrup
* 1 vanilla bean
* The pancakes:
* 1 pound stale challah or other firm bread of choice, cut into 1-inch cubes
* 3 cups milk
* 1 1/4 cups all-purpose flour
* 2 1/2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3 eggs, beaten
* 1 teaspoon vegetable oil
* -- Butter, for cooking
For the cinnamon-sugar butter: Melt 1 stick of butter in a small saucepan over medium heat. Add the salt, cinnamon and sugar, and continue to cook, stirring occasionally, until the sugar dissolves.
Remove from heat, and pour butter mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the remaining stick of cold butter, and whisk on the lowest setting until everything is combined, taking care to avoid splatters. Turn the mixer to medium-high, and whisk for about 10-12 minutes, until the butter is light and slightly fluffy. Set aside.
For the syrup: Pour the maple syrup into a small saucepan; scrape and split the vanilla bean, and add to the pan. Bring to a simmer over medium-low heat, and simmer about 2-3 minutes, whisking to break up the vanilla. Remove from heat and let steep until ready to serve. Remove and discard the vanilla bean before serving.
For the pancakes: Place the bread cubes in a large bowl. Pour milk over the bread, and let soak for about 8 to 10 minutes, until softened.
Meanwhile, combine the flour, sugar, baking powder and salt in a small bowl. Add to the bread mixture, and gently fold until just about half incorporated. Add eggs and vegetable oil, and finish mixing gently.
Preheat a skillet or griddle over medium heat until a drop of water sizzles and evaporates when it hits the surface. Add enough butter to coat the bottom. Drop pancake batter by 1/3 cup measurements onto the hot surface. Cook about 3 to 4 minutes on one side, gently flip, and continue to cook for another 3 to 4 minutes without pushing down on the pancakes.
Serve the pancakes with the cinnamon-sugar butter melted over the top and vanilla maple syrup for dipping. You should have plenty of leftover cinnamon-sugar butter, which can be used for another purpose.
Per serving: 525 calories, 13 g protein, 79 g carbohydrate, 18 g fat (9 g saturated), 144 mg cholesterol, 802 mg sodium, 2 g fiber.
You can cut up the bread at least a day ahead, and combine the dry and wet ingredients separately the night before; blend them together before cooking the pancakes. Make sure the bread is stale, and don't overmix the batter, which will make these gummy. The pancakes' interior should have the texture of barely cooked bread pudding.
* The cinnamon-sugar butter:
* 2 sticks (1 cup) cold unsalted butter
* 1/4 teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 2 tablespoons sugar
* The vanilla maple syrup:
* 1 cup pure maple syrup
* 1 vanilla bean
* The pancakes:
* 1 pound stale challah or other firm bread of choice, cut into 1-inch cubes
* 3 cups milk
* 1 1/4 cups all-purpose flour
* 2 1/2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3 eggs, beaten
* 1 teaspoon vegetable oil
* -- Butter, for cooking
For the cinnamon-sugar butter: Melt 1 stick of butter in a small saucepan over medium heat. Add the salt, cinnamon and sugar, and continue to cook, stirring occasionally, until the sugar dissolves.
Remove from heat, and pour butter mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the remaining stick of cold butter, and whisk on the lowest setting until everything is combined, taking care to avoid splatters. Turn the mixer to medium-high, and whisk for about 10-12 minutes, until the butter is light and slightly fluffy. Set aside.
For the syrup: Pour the maple syrup into a small saucepan; scrape and split the vanilla bean, and add to the pan. Bring to a simmer over medium-low heat, and simmer about 2-3 minutes, whisking to break up the vanilla. Remove from heat and let steep until ready to serve. Remove and discard the vanilla bean before serving.
For the pancakes: Place the bread cubes in a large bowl. Pour milk over the bread, and let soak for about 8 to 10 minutes, until softened.
Meanwhile, combine the flour, sugar, baking powder and salt in a small bowl. Add to the bread mixture, and gently fold until just about half incorporated. Add eggs and vegetable oil, and finish mixing gently.
Preheat a skillet or griddle over medium heat until a drop of water sizzles and evaporates when it hits the surface. Add enough butter to coat the bottom. Drop pancake batter by 1/3 cup measurements onto the hot surface. Cook about 3 to 4 minutes on one side, gently flip, and continue to cook for another 3 to 4 minutes without pushing down on the pancakes.
Serve the pancakes with the cinnamon-sugar butter melted over the top and vanilla maple syrup for dipping. You should have plenty of leftover cinnamon-sugar butter, which can be used for another purpose.
Per serving: 525 calories, 13 g protein, 79 g carbohydrate, 18 g fat (9 g saturated), 144 mg cholesterol, 802 mg sodium, 2 g fiber.
Sunday, April 4, 2010
Challah Bread Pudding Pancakes With Cinnamon-Sugar Butter & Vanilla Maple Syrup
Makes about 15-18 pancakes, serves 8
You can cut up the bread at least a day ahead, and combine the dry and wet ingredients separately the night before; blend them together before cooking the pancakes. Make sure the bread is stale, and don't overmix the batter, which will make these gummy. The pancakes' interior should have the texture of barely cooked bread pudding.
* The cinnamon-sugar butter:
* 2 sticks (1 cup) cold unsalted butter
* 1/4 teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 2 tablespoons sugar
* The vanilla maple syrup:
* 1 cup pure maple syrup
* 1 vanilla bean
* The pancakes:
* 1 pound stale challah or other firm bread of choice, cut into 1-inch cubes
* 3 cups milk
* 1 1/4 cups all-purpose flour
* 2 1/2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3 eggs, beaten
* 1 teaspoon vegetable oil
* -- Butter, for cooking
For the cinnamon-sugar butter: Melt 1 stick of butter in a small saucepan over medium heat. Add the salt, cinnamon and sugar, and continue to cook, stirring occasionally, until the sugar dissolves.
Remove from heat, and pour butter mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the remaining stick of cold butter, and whisk on the lowest setting until everything is combined, taking care to avoid splatters. Turn the mixer to medium-high, and whisk for about 10-12 minutes, until the butter is light and slightly fluffy. Set aside.
For the syrup: Pour the maple syrup into a small saucepan; scrape and split the vanilla bean, and add to the pan. Bring to a simmer over medium-low heat, and simmer about 2-3 minutes, whisking to break up the vanilla. Remove from heat and let steep until ready to serve. Remove and discard the vanilla bean before serving.
For the pancakes: Place the bread cubes in a large bowl. Pour milk over the bread, and let soak for about 8 to 10 minutes, until softened.
Meanwhile, combine the flour, sugar, baking powder and salt in a small bowl. Add to the bread mixture, and gently fold until just about half incorporated. Add eggs and vegetable oil, and finish mixing gently.
Preheat a skillet or griddle over medium heat until a drop of water sizzles and evaporates when it hits the surface. Add enough butter to coat the bottom. Drop pancake batter by 1/3 cup measurements onto the hot surface. Cook about 3 to 4 minutes on one side, gently flip, and continue to cook for another 3 to 4 minutes without pushing down on the pancakes.
Serve the pancakes with the cinnamon-sugar butter melted over the top and vanilla maple syrup for dipping. You should have plenty of leftover cinnamon-sugar butter, which can be used for another purpose.
Per serving: 525 calories, 13 g protein, 79 g carbohydrate, 18 g fat (9 g saturated), 144 mg cholesterol, 802 mg sodium, 2 g fiber.
You can cut up the bread at least a day ahead, and combine the dry and wet ingredients separately the night before; blend them together before cooking the pancakes. Make sure the bread is stale, and don't overmix the batter, which will make these gummy. The pancakes' interior should have the texture of barely cooked bread pudding.
* The cinnamon-sugar butter:
* 2 sticks (1 cup) cold unsalted butter
* 1/4 teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 2 tablespoons sugar
* The vanilla maple syrup:
* 1 cup pure maple syrup
* 1 vanilla bean
* The pancakes:
* 1 pound stale challah or other firm bread of choice, cut into 1-inch cubes
* 3 cups milk
* 1 1/4 cups all-purpose flour
* 2 1/2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3 eggs, beaten
* 1 teaspoon vegetable oil
* -- Butter, for cooking
For the cinnamon-sugar butter: Melt 1 stick of butter in a small saucepan over medium heat. Add the salt, cinnamon and sugar, and continue to cook, stirring occasionally, until the sugar dissolves.
Remove from heat, and pour butter mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the remaining stick of cold butter, and whisk on the lowest setting until everything is combined, taking care to avoid splatters. Turn the mixer to medium-high, and whisk for about 10-12 minutes, until the butter is light and slightly fluffy. Set aside.
For the syrup: Pour the maple syrup into a small saucepan; scrape and split the vanilla bean, and add to the pan. Bring to a simmer over medium-low heat, and simmer about 2-3 minutes, whisking to break up the vanilla. Remove from heat and let steep until ready to serve. Remove and discard the vanilla bean before serving.
For the pancakes: Place the bread cubes in a large bowl. Pour milk over the bread, and let soak for about 8 to 10 minutes, until softened.
Meanwhile, combine the flour, sugar, baking powder and salt in a small bowl. Add to the bread mixture, and gently fold until just about half incorporated. Add eggs and vegetable oil, and finish mixing gently.
Preheat a skillet or griddle over medium heat until a drop of water sizzles and evaporates when it hits the surface. Add enough butter to coat the bottom. Drop pancake batter by 1/3 cup measurements onto the hot surface. Cook about 3 to 4 minutes on one side, gently flip, and continue to cook for another 3 to 4 minutes without pushing down on the pancakes.
Serve the pancakes with the cinnamon-sugar butter melted over the top and vanilla maple syrup for dipping. You should have plenty of leftover cinnamon-sugar butter, which can be used for another purpose.
Per serving: 525 calories, 13 g protein, 79 g carbohydrate, 18 g fat (9 g saturated), 144 mg cholesterol, 802 mg sodium, 2 g fiber.
Friday, July 31, 2009
Pumpkin Waffles
Adapted from several sources -- lifted from Smitten Kitchen
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray
Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray
Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
Tuesday, July 7, 2009
Blueberry Boy Bait
From Smitten Kitchen, adapted from Cook’s Country, which adapted it from the original
Like any recipe with a great name, this also has a great story, which was that in 1954, a 15-year-old girl stole the show (but only won second prize) in the junior division of an early Pillsbury Bake-Off with a variation of this recipe, named, she said, after the effect it had on boys.
Cook’s Country magazine dusted this recipe off from the Pillsbury Bake-Off Dessert Cookbook and made a few tweaks to bring it more deliciously into the modern age: butter was swapped for shortening, the quantity of blueberries was doubled and some plain sugar was replaced with brown sugar. The result? Let’s just say you don’t need to be a boy to be lured in.
Serves 12, generously
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)
Like any recipe with a great name, this also has a great story, which was that in 1954, a 15-year-old girl stole the show (but only won second prize) in the junior division of an early Pillsbury Bake-Off with a variation of this recipe, named, she said, after the effect it had on boys.
Cook’s Country magazine dusted this recipe off from the Pillsbury Bake-Off Dessert Cookbook and made a few tweaks to bring it more deliciously into the modern age: butter was swapped for shortening, the quantity of blueberries was doubled and some plain sugar was replaced with brown sugar. The result? Let’s just say you don’t need to be a boy to be lured in.
Serves 12, generously
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)
Saturday, January 17, 2009
Candian flapjacks
2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups apple juice or milk
2 tablespoons vegetable oil
2 large eggs
1/2 cup honey
2 teaspoons baking powder
1 tart green apple, peeled, cored and grated
1. Combine all ingredients, except the apple, with an electric mixer. Stir in the grated apple and mix by hand.
2. Heat griddle or skillet over medium heat or to 375*F (190*C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.
3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Makes about 12 (4-inch) pancakes.
1/4 teaspoon salt
1 1/2 cups apple juice or milk
2 tablespoons vegetable oil
2 large eggs
1/2 cup honey
2 teaspoons baking powder
1 tart green apple, peeled, cored and grated
1. Combine all ingredients, except the apple, with an electric mixer. Stir in the grated apple and mix by hand.
2. Heat griddle or skillet over medium heat or to 375*F (190*C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.
3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Makes about 12 (4-inch) pancakes.
Sunday, November 30, 2008
Kringle
Dough:
* 4 Cups all-purpose flour
* 1 Cup butter, slightly softened
* 2 TB. sugar
* 1 tsp. salt
* 1 pkg. dry yeast
* 2 eggs, beaten
* 1 Cup milk
Cream Cheese Filling:
* 1 8 oz. pkg. cream cheese
* ½ Cup sugar
* 1 tsp. PURE VANILLA EXTRACT
* 4 TB. RASPBERRY ENLIGHTENMENT
* 1 Cup chopped pecans
Glaze:
* 2 2/3 Cup powdered sugar
* 2 TB. butter, softened
* 4 TB. hot water
* 1 TB. milk
* 1-2 tsp. PURE VANILLA EXTRACT
Put the flour, butter, sugar and salt into a bowl. Using a pastry blender, two knives, or your hands, blend together until the mixture is crumbly. If you don't mind a little mess your hands work much better. In a separate bowl mix the dry yeast, beaten eggs, and the milk. Don't worry that the yeast remains cold, that's the beauty of this recipe, no rising! Add milk mixture to dry ingredients. Mix well with a fork until all ingredients are blended, it will pull away from the sides and form a ball. You may have to work the final flour into the dough with your hands. Divide it into two pieces, flatten into discs, wrap in plastic wrap and put them into the refrigerator overnight.
Preheat the oven to 350°. Beat together the cream cheese, sugar and VANILLA. Roll out each piece of dough into a rectangle, 1/8 inch thick, about the length of your cookie sheet and as wide as 1/8 inch will allow. Spread half of the cream cheese filling over each piece of dough. Then, spread each kringle with half of the RASPBERRY ENLIGHTENMENT and sprinkle with half of the pecans. Rolling from the short ends roll each side to the center. Pinch the center together and roll the ends under. Place each kringle on an ungreased cookie sheet. Bake 20-25 minutes changing racks halfway through the baking time (top to bottom, bottom to top). Remove kringles from cookie sheets to a cooling rack and let cool about 10 minutes before glazing.
Mix glaze ingredients together and whisk until smooth. Top the kringles with the glaze. Tastes great warm, so slice and serve right after glazing if desired.
Prep. time: 15 minutes for dough, 15 minutes for assembly
Baking time: 25 minutes
Serves: 8-10 (makes 2)
* 4 Cups all-purpose flour
* 1 Cup butter, slightly softened
* 2 TB. sugar
* 1 tsp. salt
* 1 pkg. dry yeast
* 2 eggs, beaten
* 1 Cup milk
Cream Cheese Filling:
* 1 8 oz. pkg. cream cheese
* ½ Cup sugar
* 1 tsp. PURE VANILLA EXTRACT
* 4 TB. RASPBERRY ENLIGHTENMENT
* 1 Cup chopped pecans
Glaze:
* 2 2/3 Cup powdered sugar
* 2 TB. butter, softened
* 4 TB. hot water
* 1 TB. milk
* 1-2 tsp. PURE VANILLA EXTRACT
Put the flour, butter, sugar and salt into a bowl. Using a pastry blender, two knives, or your hands, blend together until the mixture is crumbly. If you don't mind a little mess your hands work much better. In a separate bowl mix the dry yeast, beaten eggs, and the milk. Don't worry that the yeast remains cold, that's the beauty of this recipe, no rising! Add milk mixture to dry ingredients. Mix well with a fork until all ingredients are blended, it will pull away from the sides and form a ball. You may have to work the final flour into the dough with your hands. Divide it into two pieces, flatten into discs, wrap in plastic wrap and put them into the refrigerator overnight.
Preheat the oven to 350°. Beat together the cream cheese, sugar and VANILLA. Roll out each piece of dough into a rectangle, 1/8 inch thick, about the length of your cookie sheet and as wide as 1/8 inch will allow. Spread half of the cream cheese filling over each piece of dough. Then, spread each kringle with half of the RASPBERRY ENLIGHTENMENT and sprinkle with half of the pecans. Rolling from the short ends roll each side to the center. Pinch the center together and roll the ends under. Place each kringle on an ungreased cookie sheet. Bake 20-25 minutes changing racks halfway through the baking time (top to bottom, bottom to top). Remove kringles from cookie sheets to a cooling rack and let cool about 10 minutes before glazing.
Mix glaze ingredients together and whisk until smooth. Top the kringles with the glaze. Tastes great warm, so slice and serve right after glazing if desired.
Prep. time: 15 minutes for dough, 15 minutes for assembly
Baking time: 25 minutes
Serves: 8-10 (makes 2)
Sunday, August 24, 2008
Traditional Swedish Pancakes
10 min | 5 min prep
SERVES 4
* 3 eggs
* 2 1/2 cups low-fat milk
* 1 1/4 cups flour
* 1/2 teaspoon salt
* 3 tablespoons butter or margarine, melted
1. In a large mixing bowl, beat the eggs with half the milk.
2. Beat in flour and salt until smooth.
3. Stir in melted butter and remaining milk.
4. Heat a griddle or large skillet with a small amount of vegetable oil.
5. For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
6. With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
7. Serve immediately or keep warm while making the remaining pancakes.
SERVES 4
* 3 eggs
* 2 1/2 cups low-fat milk
* 1 1/4 cups flour
* 1/2 teaspoon salt
* 3 tablespoons butter or margarine, melted
1. In a large mixing bowl, beat the eggs with half the milk.
2. Beat in flour and salt until smooth.
3. Stir in melted butter and remaining milk.
4. Heat a griddle or large skillet with a small amount of vegetable oil.
5. For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
6. With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
7. Serve immediately or keep warm while making the remaining pancakes.
Saturday, June 14, 2008
Grits with Corn & Vidalia Onion
Serves 4-6
From "Bon Appetit, Y'all," by Virginia Willis (Ten Speed Press, $32.50). When we tested this dish at The Chronicle, the milk curdled slightly when poured into the onion and corn mixture. We continued with the recipe and the results were successful.
* 1 tablespoon canola oil
* 1 onion, preferably Vidalia, grated
* -- Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
* 2 cups whole milk
* 2 cups water
* -- Coarse salt and freshly ground pepper
* 1 cup stone-ground or coarse-ground grits
* 2 tablespoons unsalted butter
* 3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)
* 1 tablespoon chopped fresh flat-leaf parsley
* 1 tablespoon chopped fresh chives
Instructions: In a heavy-bottom saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes.
Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes.
Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45-60 minutes. Stir in the butter, cheese, parsley and chives. Taste and adjust for seasoning with salt and pepper.
Per serving: 285 calories, 11 g protein, 31 g carbohydrate, 13 g fat (7 g saturated), 31 mg cholesterol, 278 mg sodium, 2 g fiber.
From "Bon Appetit, Y'all," by Virginia Willis (Ten Speed Press, $32.50). When we tested this dish at The Chronicle, the milk curdled slightly when poured into the onion and corn mixture. We continued with the recipe and the results were successful.
* 1 tablespoon canola oil
* 1 onion, preferably Vidalia, grated
* -- Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
* 2 cups whole milk
* 2 cups water
* -- Coarse salt and freshly ground pepper
* 1 cup stone-ground or coarse-ground grits
* 2 tablespoons unsalted butter
* 3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)
* 1 tablespoon chopped fresh flat-leaf parsley
* 1 tablespoon chopped fresh chives
Instructions: In a heavy-bottom saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes.
Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes.
Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45-60 minutes. Stir in the butter, cheese, parsley and chives. Taste and adjust for seasoning with salt and pepper.
Per serving: 285 calories, 11 g protein, 31 g carbohydrate, 13 g fat (7 g saturated), 31 mg cholesterol, 278 mg sodium, 2 g fiber.
Saturday, January 26, 2008
Ginger Lemon Pancakes
Pancake Ingredients
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. cinnamon
3/4 tsp. ground ginger
1/4 teaspoon salt
1 egg
1 1/4 cups milk
2 Tbsp. molasses
1/4 cup butter, melted
Lemon Sauce Ingredients
1/2 cup sugar
2 Tbsp. cornstarch
pinch of salt
1 cup water
1/4 cup butter
2 Tbsp. fresh lemon juice
Grated peel from 1 lemon
Pancakes:
In a medium mixing bowl stir together the flour, baking powder, cinnamon, ginger, baking soda, and salt. In a large mixing bowl beat the egg, milk, molasses and butter until well combined. Add dry ingredients to the milk mixture and stir till blended. Batter should be a little lumpy. Pour batter onto a pre-heated, lightly greased griddle or skillet. Cook over medium heat till browned, turning once. Serve with Lemon Sauce.
Lemon Sauce:
In a small saucepan stir together sugar, cornstarch and salt. Whisk in water. Cook, stirring frequently until mixture comes to a boil and is thickened. Cook for 1 minute after reaching a boil. Remove from heat and stir in butter, lemon juice and lemon peel. Serve warm over pancakes.
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. cinnamon
3/4 tsp. ground ginger
1/4 teaspoon salt
1 egg
1 1/4 cups milk
2 Tbsp. molasses
1/4 cup butter, melted
Lemon Sauce Ingredients
1/2 cup sugar
2 Tbsp. cornstarch
pinch of salt
1 cup water
1/4 cup butter
2 Tbsp. fresh lemon juice
Grated peel from 1 lemon
Pancakes:
In a medium mixing bowl stir together the flour, baking powder, cinnamon, ginger, baking soda, and salt. In a large mixing bowl beat the egg, milk, molasses and butter until well combined. Add dry ingredients to the milk mixture and stir till blended. Batter should be a little lumpy. Pour batter onto a pre-heated, lightly greased griddle or skillet. Cook over medium heat till browned, turning once. Serve with Lemon Sauce.
Lemon Sauce:
In a small saucepan stir together sugar, cornstarch and salt. Whisk in water. Cook, stirring frequently until mixture comes to a boil and is thickened. Cook for 1 minute after reaching a boil. Remove from heat and stir in butter, lemon juice and lemon peel. Serve warm over pancakes.
Saturday, September 29, 2007
Baked Ginger Apple Pancake
Serves 6
Gingerbread spices blend beautifully with apples in this puffy pancake. If your skillet does not have an ovenproof handle, cover it with two layers of aluminum foil.
- 3 large eggs
- 1/4 cup granulated sugar
- 1 tablespoon mild molasses
- 1/2 teaspoon sea salt
- 2 teaspoons powdered ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 3 tablespoons unsalted butter, divided
- 2 large Fuji apples, peeled, cored and sliced 1/4-inch thick
- 2 tablespoons golden brown sugar
- 1/2 lemon
Instructions: Place oven rack in center of oven and preheat to 450°.
In a medium bowl, whisk eggs, sugar, molasses, salt, ginger, cinnamon, allspice and milk until combined. Add flour and whisk until blended. The batter will be slightly lumpy. Let stand for the flour to soften while preparing apples.
In a 12-inch ovenproof skillet, preferably with sloped sides, melt 2 tablespoons butter over medium heat. Add apple slices and cook, stirring, until almost tender, about 8 minutes. Add brown sugar and stir to combine.
Whisk batter and pour evenly over apples. Bake 15-20 minutes or until puffed and golden. Remove from oven and dot with 1 tablespoon butter. Squeeze lemon over the top. Let stand 5 minutes before serving. Cut in wedges.
Per serving: 235 calories, 5 g protein, 35 g carbohydrate, 9 g fat (5 g saturated), 125 mg cholesterol, 237 mg sodium, 3 g fiber.
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