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

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.

Read more… 303 more words

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!

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

Customer Service

 

“That’s some kick-ass customer service, and Le Creuset just earned themselves a customer for life.”

Vodkapundit » Customer Service

Click the link and go read the whole thing!  It’s a great little article, and I have to say, it makes me want to go get that French/Dutch oven I’ve lusted after for so long! 

 

Le Creuset – Product Information: 9 QT. Round French Oven

from DF with love

Related articles

• Pot or Pan- Le Creuset (thebeststuffever.wordpress.com)
• Faith’s Favorite Pan: Le Creuset 3 1/2-Quart Dutch Oven (thekitchn.com)

Top Hat Soufflé

A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.

Ingredients:

• 1/4 cup butter or margarine (1/2 stick)
• 1/2 cup flour
• 2 cups yellow cream style corn
• 1/3 cup milk
• 1/4 TSP. salt
• 1/8 TSP. garlic salt
• 1/2 TSP. Worcestershire sauce
• 1-1/2 cups shredded Cheddar cheese
• 1/2 cup shredded Provolone cheese
• 5 large egg yolks, slightly beaten
• 5 large egg whites, stiffly beaten

Directions:

• Preheat oven to 350°
• In a heavy saucepan, melt the butter and blend in flour until smooth.
• Add corn, milk, salt, garlic salt and Worcestershire sauce and cook, stirring constantly until thickened.
• Add both cheeses and stir until melted.
• Blend egg yolks into sauce.
• Cool slightly.
• Gently stir 1/4 of egg whites into cheese sauce.
• Carefully fold remaining egg whites into sauce until just blended.
• Pour into ungreased 2 quart casserole dish.
• Bake at 350° for 45 – 50 minutes.

posted by Mountain Republic                                        recipe by unknown

contains content from: Wikipedia

Fruit Fondant Candies

“Fondant” candy is made from a thick, creamy sugar paste. Fondant is also one of several kinds of icing-like substances that are used to decorate cakes and sculpt pastries. In French, the word fondant means “melting”. These candies will definitely melt in your mouth!

Ingredients and Preparation:

• 1/4 cup mashed potatoes
• 1 TSP. butter
• few grains of salt
• 2 cups sifted powdered sugar
• 1/2 cup coconut
• 1/2 cup nuts
• 1/2 cup candied fruit
• food coloring* (optional)

Mix the mashed potatoes, butter and salt. Stir in the powdered sugar and beat well.

Fold in the coconut, nuts and candied fruit. Drop by spoonfuls onto waxed paper.

*Tip from DF: A few drops of food coloring can be added so the candies match a theme or holiday.

posted by Mountain Republic                                    recipe by Vida Slater

Related Articles:

• How to Make Fondant (candymaking.net)
  
• Cake Decorating: Baby Shower Cakes and Frosting Recipes (linksalphatest.wordpress.com)
• Tutorial Tuesday: Fondant Roses (gemcitytiffany.wordpress.com)

Ham and Biscuit Ring – Perfect End to a Holiday Ham

In my paternal grandmother’s notebook she kept for her cook was the following recipe written in her hand.  The notebook no doubt dates from the 20s’ and 30s’ since she died in 1941.

Ham Biscuit Ring

• Put through the food grinder (you can use a Cuisinart but don’t get the meat too fine) 1 lb cooked ham.

• Add ham to your favorite rich biscuit recipe, adding an extra teaspoon of baking powder to the mix.

• Bake in well-greased ring mold until done – in moderate oven (350)

• Turn out on hot platter and fill the center with hot buttered peas.

• Surround with peach halves filled with ground nut meats, brown sugar and butter having been glazed on a cookie sheet in the oven (375).

Lemon Sponge Cake

A nice & light Lemon Sponge Cake from one of my Grandmother’s handwritten recipes. This one really couldn’t be any quicker or any easier.  Here we go:

Ingredients and Preparation:

• 1 package Duncan Hines “Lemon Supreme” Cake Mix
• 1 cup water
• 1/2 cup vegetable oil
• 1 package Jello Instant Lemon Pudding Mix
• 4 eggs

Disregard directions on the cake mix box. Combine all ingredients in a bowl and beat well with electric mixer. Pour mixture into well greased tube pan.

Bake 55 minutes at 350°. Let cool. Remove from pan to finish cooling.

posted by Mountain Republic                                        recipe by Ruth Hagen

Date and Nut Loaf

I recently ran across this old date and nut loaf recipe. It produces a very delicious, extra moist date bread that I just haven’t been able to get enough of lately. I’ve made it several times in the last couple of weeks. It’s just so darn good!

Did you know that dates are really good for you? I guess my Grandmother did, because I remember that she often made this recipe. Besides being very high in both fiber and potassium, dates are also extremely rich in anti-oxidants.

This date bread smells really good when it’s cooking (I’ve got one in the oven right now!) but it tastes even better!

Did I mention that this recipe is quick and easy? Hope you enjoy. Here we go:

Ingredients & Preparation:

• Pour: 1 – 1/2 cups water boiling water over 1 – 1/2 cups chopped dates (1 – 8 oz. package) Stir lightly. Let cool

• Mix together in a bowl: 1/2 cup brown sugar (packed), 1 TBSP.  soft shortening, 1 egg

• Stir in: the dates and water

• Sift together and stir in: 2 – 1/4 cups sifted flour, 1 TSP. baking soda, 1/2 TSP. salt

• Blend in: 1 cup broken walnuts

• Pour: into a well greased 9″ x 5″ x 3″ loaf pan. Let stand 20 minutes.

• Bake: at 350° for 60 – 70 minutes. A toothpick stuck in center should come out clean

posted by Mountain Republic