Cinnamon Pancakes with Blueberry Syrup

This recipe was submitted by a friend who says, “These cinnamon pancakes with blueberry syrup were served to us at a bed and breakfast in the Midwest this past summer. I’m glad I asked them for the recipe and they were generous enough to provide it. I told the proprietor that I was going to pass the recipe around and they were quite pleased. So here it is.”

INGREDIENTS:

2-1/4 cups flour
2 TBSP sugar
1 TSP cinnamon
2 TSP baking powder
1 TSP baking soda
1/2 TSP salt
2-1/2 cups buttermilk
6 TBSP butter (melted)
2 eggs ( at room temperature)
1 cup maple syrup
1 cinnamon stick
2/3 cup fresh blueberries

DIRECTIONS:

Whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the buttermilk, melted butter and eggs.

Make a well in the center of the flour mixture and whisk in the wet ingredients until just combined, with some small lumps.

Heat a non-stick griddle or electric frying pan over medium high heat until a drop of water sizzles when splashed on the pan. Brush the griddle with melted butter. Pour 1/4 cupful of batter onto the griddle per pancake, leaving space between the pancakes. When bubbles form all over the edges of the pancakes and they release easily, flip the pancakes with a spatula.

Cook on the other side until the pancakes are evenly pale golden, about 2 to 3 minutes more. Repeat, adding a little more butter to the griddle as needed.

Meanwhile, heat the syrup and cinnamon stick over medium-low heat until warm and fragrant. Lower the heat, stir in the blueberries and leave over low heat until the blueberries are just warmed, but still hold their shape, about 1 minute. Serve over warm pancakes and enjoy!

posted by Mountain Republic

Random Tuesdays: Roasted Garlic + Roasted Garlic Butter

Reblogged from piping dreams:

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Oh, garlic. How we love you. How you make any and every dish sing. How you beguile us with your charms, seeping out of our pores like some noxious gas, all the while making us believe that we do, in fact, smell attractive to those in our immediate vicinity. We choose to believe it.

Here's the thing. When you infest my fridge in droves, like, in 600,000 cloves?

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Never tried it with Parmesan cheese! Sounds great! Thanks for sharing!

Yum Plum Crumb Loaf

Reblogged from NancyCreative:

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Yum Plum Crumb Loaf...a little bit of a tongue-twister, but it really does describe this moist and tasty quick bread! Ann, who has lots of yummy recipes and had lots of plums from her backyard plum tree, gave me a recipe for Plum Bread that a friend gave her, which I changed up by adding a little more plums, a little more baking soda, and a crumb mixture on top.

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This recipe sounds great-can't wait to give it a try!

When Life Gives You Bananas…Make Banana Cookies

Reblogged from Barbara Garneau Kelley:

This is the second and last installment of my “When Life Gives You Bananas” dictums. This recipe is for when you have two over-ripe bananas languishing in the fruit bowl.

This is my mom’s recipe and today, March 28, is her birthday. Lois “DeDe” Garneau died 12 years ago this month but her recipes live on. Being a woman who didn’t waste words, mom named these cookies “Banana Cookies.” Their simple name defies their depth of taste and comfort.

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Excellent recipe! I baked these on March 28th in honor of your Mom. The light, cake-like texture of these cookies reminded me of cookies my Grandmother used to make. Thanks for sharing!

Snickerdoodles

A snickerdoodle is a type of cookie made with butter, shortening or oil, sugar and flour, then rolled in cinnamon and sugar. Eggs may also sometimes be used as an ingredient. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on preference. In modern recipes, the leavening agent is frequently baking powder. This is in contrast with the traditional technique of utilizing baking soda and cream of tartar, which we will use today.

Snickerdoodles can be referred to as “sugar cookies.” However, traditional sugar cookies are often rolled in white sugar after baking, whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon before baking.

The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln (lit. “snail noodles”), a kind of pastry. A different author suggests that the word “snicker” comes from the German word Schnecke, which describe a snail shape. Yet another hypothesis suggests that the name has no particular meaning or purpose and is simply a whimsically named cookie that originated from a New England tradition of fanciful cookie names.

These cookies tend to puff up at first and then flatten out. Hope you enjoy!

Ingredients:

• 2-3/4 cups sifted flour
• 2 TSP. cream of tartar
• 1 TSP. baking soda
• 1/4 TSP. salt
• 1/2 cup soft shortening
• 1/2 cup soft butter
• 1-1/2 cups sugar
• 2 eggs
• 3 TSP. cinnamon and 3 TBSP. sugar (mix together & set aside)

Directions:

• Turn on oven to 400°
• Mix the shortening/butter, sugar and eggs well.
• Sift together the dry ingredients and stir in.
• Mix well by hand. Mixture will be light and fluffy.
• Roll into balls about the size of small walnuts.
• Roll balls in the mixture of cinnamon & sugar.
• Place 2″ apart on an ungreased cookie sheet.
• Bake 8 -10 minutes until lightly browned, but still soft.
• Wait 2 minutes for cookies to set, then place on a wire rack to cool.
• Makes about 5 dozen 2″ cookies

posted by Mountain Republic                                 recipe source unknown

contains content from: Wikipedia

Can’t Fail 5-Minute Fudge

If you can’t fail, there’s absolutely no excuse for not giving it a try, right? It’s a quick & easy recipe. Here we go:

Mix in a saucepan over medium heat:

• 2/3 cup (one small can) undiluted Carnation Evaporated Milk
• 1-2/3 cups sugar
• 1/2 TSP. salt

Bring to a boil; cook 5 minutes, stirring constantly, until mixture starts to ‘bubble’ around edges of pan. Remove from heat. Add:

• 1-1/2 cups (16 medium) diced marshmallows
• 1-1/2 cups semi-sweet chocolate pieces
• 1 TSP. vanilla

Stir vigorously for 1 minute or until marshmallows melt. Pour into 8″ square buttered pan. Garnish with nuts. Let cool. Cut into squares. Makes about 2 pounds.

FOR PEPPERMINT FUDGE: Sprinkle 1/4 cup coarsely broken peppermint stick candy over top of fudge in pan.

FOR UPSIDE DOWN COCONUT FUDGE: Spread 1 cup flaked coconut on bottom of buttered 8″ square pan. Top with fudge.

FOR NUT FUDGE: Add 1/2 cup chopped nuts to fudge mixture before pouring in pan.

posted by Mountain Republic           recipe from old newspaper clipping

NATIONAL POTATO LOVERS DAY

Reblogged from My Meals are on Wheels:

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Did you know that TODAY is National Potato Lovers Day! How will you celebrate? Souplantation/ Sweet Tomatoes has baked potatoes, sweet potatoes, Loaded Baked Potato Soup w/bacon, Irish Potato Leek Soup, and two kinds of potato salad. Happy National Potato Lovers Day!

The potato is a starchy, tuberous crop from the perennial Solanum tuberosumof the Solanaceae family (also known as the…

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Potato Salad I think! Well written, informative post. Thanks for sharing! MR

Toffee Crunch

When you buy toffee crunch at a candy store, it tends to be a bit expensive. But you can make a big batch of this candy at home for a few dollars.

Toffee crunch is one of the more popular sweets today. I personally received 3 different kinds of homemade toffee crunch as gifts this past Christmas and they were all delicious! Take some to a party, give it as a gift or make a panful just to have on hand for enjoyment at home.

STIR AND READ

The first step in the candy’s preparation takes time. Low heat is necessary while the sugar dissolves. So when you’re ready, pull up a chair near the range and prop up a good book in front of you. Stir and read and stir some more.

INGREDIENTS:

• 1-1/2 cups margarine
• 1-3/4 cups sugar
• 1/3 cup light corn syrup
• 1-1/2 cups chopped walnuts
• 4 ounces semi-sweet chocolate
• 1/2 cup finely chopped walnuts (if desired)

DIRECTIONS:

Melt margarine in a 2 quart saucepan. Add sugar and cook over low heat, stirring constantly, until sugar is completely dissolved. This will take about half an hour.

Stir in corn syrup. Cook over low heat, without stirring, until mixture reaches 290° on a candy thermometer or until 1 teaspoon of mixture is brittle when dropped into 1 cup of very cold water.

Remove from heat. Stir in 1-1/2 cups walnuts just until mixed – do not over mix. Pour immediately into 13 x 9 x 2 inch baking pan. Let cool.

Place chocolate over hot water (not boiling) until soft, stir to blend. Pour over cool toffee, then sprinkle with finely chopped nuts.

Break candy into irregular pieces. Makes about 2 pounds.

STORAGE: Do not refrigerate. This toffee crunch stands up nicely at room temperature. Refrigeration will eventually change the candy’s texture.
 
 
posted by Mountain Republic                                 recipe origin unknown

Cheesecake

 

From my Grandmother’s hand-written files.

 

Ingredients For filling:

• 3 or 4 eggs
• 2 packages Philadelphia Cream Cheese (or similar)
• 1/2 cup sugar
• 1 TSP. vanilla

Ingredients For Crust:

• crushed graham crackers

Ingredients for Topping:

• 1/2 pint sour cream (8 oz.)
• 2 TSP. sugar
• 1 TSP. vanilla

Directions:

• Preheat oven to 350°
• Put the eggs, cream cheese, sugar & vanilla in large mixing bowl.
• Beat ingredients with egg beater until smooth.
• Make the crust by lining a greased pie pan with crushed graham crackers.
• Pour in mixture and bake for 20 minutes.
• Remove from oven. Increase oven to 400°.
• Mix together the sour cream, sugar and vanilla for the topping and spread on top of baked filling.
• Return pie to the oven and bake 5 more minutes.
• Remove from oven and cool on wire rack.

posted by Mountain Republic                              recipe by Amy Chenevert

Bacon and Cheese Biscuits

Ran across this recipe over at Zoom Yummy. I made these biscuits a while back and they were absolutely delicious. It’s  about time to make them again. They are so darn good! 

 

 

Here are the ingredients:

And here’s the bacon.

It’s a crucial part of the magic.

1. To make your own Bacon and Cheese Biscuits, first preheat the oven to 390°F (200°C).

2. Then slice the bacon thinly.

3. In a large pan, fry the bacon over moderate heat until crisp.

This will take a couple of minutes.

4. When beautifully crispy, remove the bacon from the pan and crumble it finely.

5. Grab the cheese and grate it.

Just like this.

This is a lot of cheese.

The cheese mostly will constitute the flavor of your biscuits. So choose the one you really like.

It’s completely up to you.

I used Leerdammer. Next time I’ll try Cheddar, I think.

It’s fun because the biscuits can be different every time.

6. Now we need a large bowl.

Using a pastry cutter (or just a fork), combine the flour, baking powder, salt, cayenne pepper and butter until crumbs form.

7. Stir in the grated cheese and the bacon.

8. Then add the milk…

9. …and stir together just until the dry ingredients are well moistened.

10. Transfer the dough onto a lightly floured surface and  knead the dough 4 – 5 times.

To make the biscuits perfectly soft, the trick is not to over-knead the dough.

11. Roll it out to about 1/2 inch (1 cm) thickness.

When it gets sticky use some flour to make the job easier.

12. Cut out rounds using a 2-inch (5 cm) cutter.

Pat the scraps together, re-roll them and cut out some more rounds.

13. Line a baking sheet with parchment paper.

Arrange your biscuits on the sheet about 1/2 inch (2.5 cm) apart.

14. And bake them for about 15 minutes.

These are so yummy. Enjoy, dear friends!

 

 
posted by Mountain Republic                                  recipe via: ZoomYummy