No Buttermilk Pancakes


pancakes

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OK, there is no pancake mix in the house? Then you realize most scratch recipes require buttermilk. Here is an easy scratch recipe that doesn’t require buttermilk. They are so light and fluffy you will never buy that box mix again! 

1 1/2  cups 2% milk

4 tbsp. white vinegar

2 cups flour

4 tbsp. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 eggs

4 tbsp. melted butter

1 tsp. vanilla extract

Combine milk and vinegar and set aside.

In a large bowl combine flour, sugar, baking powder, baking soda and salt.

Add eggs, butter and vanilla to the milk mixture and whisk to combine.

Add the liquid mixture to the dry ingredients and whisk until most of the lumps are gone.

Spray pre-heated griddle with non stick oil.

Serves 4 hungry adults

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Happy Hollandaise To You


Happy Hollandaise

I have always had a “Love – Hate” relationship with Hollandaise sauce.  As much as I love the rich  and creamy lemon flavor when it came to making Hollandaise sauce it would come out either too thin or it would curdle. So after a long search I found a recipe on-line that did not require using a double boiler. This recipe uses a blender to make the best Hollandaise sauce I have ever eaten. Now I have a “Love – Love” relationship with this velvety sauce. I serve it over asparagus, sea food, crab cakes or eggs Benedict. “Happy Hollandaise to you and to all a good sauce.”

Original recipe by Chellebelle.

  • 3 egg yolks
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 dash hot pepper sauce (e.g. Tabasco™)
  • 1/2 cup butter

Directions

  1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  1. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high-speed, remove center cap of blender lid and pour the butter into the egg yolk mixture in a thin stream. It will thicken almost immediately. Keep the sauce warm for serving by placing the blender container into a pan of hot water.

Here is a link to a video that shows how easy the whole process is:

http://allrecipes.com/video/4559/blender-hollandaise-sauce/detail.aspx?prop24=RD_VideoTipsTricks

Date Nut Muffins


Date nut muffin

This article is the product of a long search for a Date Nut Bread recipe that tastes like the loaf made by Thomas’. They stopped making their loaf years ago and since then I have craved a slice of it smeared with cream cheese. In my quest I found a recipe that was originally printed in the food section of the Houston Chronicle. After trial and error and a few modifications to that recipe I think I am finally ready to sit down with a muffin and some cream cheese and go to heaven! Please don’t interrupt me until I’m done.

  • 8 oz. package pitted dates
  • 3 cups hot water
  • 1 1/2 sticks butter
  • 1 1/2  cups sugar
  • 2 eggs
  • 2 tbsp. molasses
  • 1 1/2 tsp. vanilla extract
  • 2 3/4 cup flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup pecan pieces

Pre-heat oven to 350 degrees.

Cut dates into 4 pieces. Place chopped dates into hot water for 10 minutes(do not soak for longer than 10 minutes or they will get too mushy). Drain dates and reserve 1 1/2 cups of the soaking liquid. Set liquid and dates aside.

In the bowl of a stand mixer combine the butter and sugar until light and fluffy. Add eggs, molasses, vanilla and the 1 1/2 cups of reserved water. Stir to combine. (It will looked like mixture is curdled – that is ok. Don’t worry keep baking!)

In a separate bowl combine flour baking soda and salt.

Add flour mixture to wet mixture in stand mixer. Stir until just combined. Fold in reserved dates and pecan pieces. Line muffin pan with cupcake liners. Spoon mixture into the top of lined muffin pan. Bake for 30 minutes. Recipe makes 24 muffins.

Sweet and Salty Peanut Scones


 

These scones are a delicious way to have breakfast on the go. They are also a great snack when you need a little something to munch on between meals.

 

Ingredients:

  • 2 cups flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup ice-cold diced butter
  • 2 cups oatmeal (quick cook)
  • ¾ cup sugar
  • ½ cup butterscotch morsels
  • ½ cup salted  cocktail peanuts
  • ¼ cup milk
  • 1 egg
  • 1 tsp vanilla
  • 1 egg white

 

Process:

Pre-heat oven to 425 degrees and place rack in middle of oven. Line a sheet pan with parchment paper.

Place the flour, butter, baking powder, baking soda and salt in food processor and pulse until butter is pea sized.

Place flour mixture in a large bowl and add oatmeal, sugar, butterscotch morsels and peanuts then stir with a spoon to combine.

In a separate small bowl combine the milk, egg and vanilla with a whisk. Add the wet mixture to the dry mixture and stir until the dough just comes together.

 The dough should be shaggy and barely hold together at this point. Resist the temptation to over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface then cut the dough in half and form into 2 balls. Pat each ball lightly until you have 2 discs about 6 inches round and about 1 ½  inches thick. Wrap each piece in plastic wrap and place in refrigerator for 15 minutes.

Remove discs from the refrigerator and place side by side on prepared baking sheet. Brush the tops with egg whites. Cut each circle into 6 pie pieces (think of a clock face and cut from 12 to 6, from 10 to 4 and from 2 to 8) but do not separate the pieces. This keeps the points from burning while baking. 

Brush the top of the scones with egg whites. Bake the scones for 17 minutes or until golden brown.

Let cool on baking sheet for 5 minutes before separating the pieces then move the pieces to a baking rack until completely cooled.

Makes 12 scones.

Pecan Coffee Ring


There is no better combination of flavors than the marriage of butter, pecans, cinnamon and sugar. Many a great desert has been born of this “Heavenly Matrimony”. This cake has all the best notes of both “Butter Pecan Ice Cream” and “Pecan Pie”. Enjoy!

 

Pecan crumb:

½ cup flour

½ cup sugar

1½   tsp cinnamon

4 tbsp butter (room temperature)

½ cup coarsely chopped pecans

 

Cake Batter:

1½ cup flour

¾ cup granulated sugar

2 tsp baking powder

1 tsp salt

1/3 cup vegetable oil

1/3 cup plus 3 tbsp milk

1 tsp vanilla extract

1 extra-large egg

 

Icing:

¼ cup cream cheese (room temperature)

2 tbsp corn syrup

3 tbsp milk

1½ cup confectioner’s sugar

 

Pecan crumb:

Place flour, sugar and cinnamon into bowl of a stand mixer. Using the whisk attachment, turn on mixer to slow speed and combine ingredients. Add butter and raise speed to medium. Continue to whisk for 4 minutes then turn off the mixer and stir in the chopped pecans. Set nut mixture aside until needed.

 

Cake Batter:

In a large bowl combine flour, sugar, baking powder and salt.

 

Combine oil, milk, vanilla and egg in a small bowl or cup.

 

Add wet ingredients to bowl of dry ingredients.

 

Stir until well combined. Batter will still have a few lumps.

 

Grease tube pan with butter then line the bottom of the pan with parchment paper.

 

Spread ½ of the batter into the bottom of the tube pan.

 

Add ½ of the pecan crumble to the pan.

 

Add remaining batter by spoonfuls to the pan. (it will finish spreading out by itself while baking).

 

Sprinkle remaining pecan crumble on top. Bake at 400 degrees for 28 minutes. Remove the cake from the oven and cool on a baking rack for 30 minutes before removing cake from the pan.  

Icing:

Place cream cheese, corn syrup and milk into bowl of stand mixer. Using the whisk attachment mix until it becomes creamy. Then add confectioner’s sugar a little at a time until desired consistency is achieved. I put icing in a plastic squeeze bottle with a pointed tip to make icing the cake easy.

 

Chippey is patiently waiting for a piece!

Scottish Oatmeal and Fruit Scones


 

These scones are like having a bowl of oatmeal with fruit. I make them when I know I will not have time to sit down and eat breakfast the next day. They travel well and are so delicious.

Ingredients:

2 cups flour

1 tbs baking powder

½ tsp baking soda

1 tsp salt

½ cup cold diced butter – additional butter for greasing baking sheet

2 cups oatmeal

¾ cup sugar

1 cup Sunmaid dried fruit bits (hydrate fruit in warm water then squeeze dry)

1 tbs lemon zest

¼ cup milk

1 egg

1 tsp vanilla

1 tbsp Confectioners sugar for decoration

Streusel Topping:

1 egg white for coating the scones

½ cup white sugar

½ cup flour

1 ½ tsp cinnamon

4 tbsp cold butter diced

Process:

Preheat oven to 425 degrees and place rack in middle of oven. Cover pan with a sheet of parchment paper and then grease the parchment paper.

Place the flour, butter, baking powder, baking soda and salt in food processor and pulse until butter is pea sized.

In a large bowl combine oatmeal, sugar and flour mixture with a wooden spoon. Stir in the dried fruit and lemon zest.

In a separate small bowl combine the milk, egg and vanilla. Add this mixture to the bowl and stir until the dough just comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface then flatten and fold in half four or five times then cut the dough in half and form into 2 balls then pat each ball into a disc about 6 inches round and about 1 ½ inches thick. Wrap each piece in plastic wrap and place in refrigerator for 15 minutes. Remove dough from the refrigerator and place side by side on prepared baking sheet. Brush the tops with egg whites then add the streusel topping. Recipe to follow. Cut each circle into 6 pie pieces (think of a clock face and cut from 12 to 6, from 10 to 4 and from 2 to 8) but do not separate the pieces. This keeps the points from burning while baking. Bake the scones for 17 minutes. Let cool on baking sheet for 5 minutes before separating and removing to a rack to finish cooling. Sprinkle with confectioners sugar before serving. Makes 12 scones.

Streusel Topping: Add the sugar, flour, cinnamon and butter to bowl of stand mixer and mix at medium speed for 5 minutes or until it begins to look crumbly. Chill in refrigerator until needed.

Dutch Apple Crumb Cake


With the coming of the fall season and the Holidays just around the corner I started to think about how good the house smells when there is something baking in the oven that has cinnamon in it and because there are so many varieties  of apples at the supermarket this time of year and the price is right, I decided to make a cake incorporating both cinnamon and apples.

Streusel  Topping

½ cup flour

½ cup sugar

1 ½ tsp cinnamon

¼ tsp allspice

4 tbsp  butter (diced)

Place above ingredients into food processor and pulse
until well combined and crumbly. Put streusel into plastic bag and place in
refrigerator.

Cake batter:

1/ ½ cups flour

¾ cups sugar

2 tsp baking powder

1 tsp salt

1/3 cup vegetable oil

1/3 cup milk

1 tsp vanilla

1 egg

Pre-heat oven to 400 degrees.  Spray 9 ½ inch spring form cake pan with Pam
spray. Line the bottom of the pan with parchment paper and set aside. Place
flour, sugar, baking powder and salt in a bowl and whisk to combine. In a
separate bowl, whisk oil, milk, egg and vanilla. Pour wet ingredients into dry
ingredients and using a spatula, mix until just combined. Spread batter into
prepared pan.

Dutch Apple Filling:

3 Granny Smith apples peeled cored and diced (½” cubes)

1/2 cup raisins (or dried cranberries)

¼ tsp ground ginger

¼ tsp nutmeg

¼ tsp allspice

1 tsp cinnamon

3 tbsp flour

¼ cup sugar

3 tbsp lemon juice

Place above ingredients in a bowl and stir to combine. Cover the batter with
apple filling then sprinkle with prepared streusel topping. Place pan into
pre-heated oven for 35 minutes.