Saturday, February 28, 2015
Monday, February 9, 2015
Friday, February 6, 2015
Scrumptious Melt-In-Your-Mouth Low Fat Yogurt Pancakes
Yoghurt Pancakes
Ingredients.
- 1/2 c. all-purpose flour (slightly more if you like thicker pancakes)
- 1 1/2 T sugar
- 1 t salt
- 1/2 t baking soda
- 1/2 t baking powder
- 2 large eggs
- 1 c yogurt (vanilla or plain)
- 1 t vanilla (leave out if using vanilla yogurt)
- 1 c fresh or frozen fruit (optional)
Steps.
1. In a medium-sized bowl, whisk together the dry
ingredients (flour, sugar, salt, baking soda). Make a hole in the middle of the
dry ingredients.
2. Add wet
ingredients into the hole and whisk together wet ingredients, until
just barely mixed together, leaving it lumpy.
3. Mix the dry
ingredients into the wet ingredients just until mixed. Leave it
lumpy.
4. Let mixture sit
for at least 5 minutes, more if you can. It will almost double in size and
bubbles will form from the baking soda reacting with the yogurt (see photo
below).
5. Pre-warm a pan
on medium-low heat.
6. If you want to
add fresh or frozen fruit, let the mixture rise first (step #4), then
place the fruit on top of the mixture and carefully fold in the fruit with a
spatula. Let it rise a bit longer.
7. Coat the pan with a thin layer of butter.
8. Use a 1/3 c measuring cup to pour pancakes onto pan.
9. Wait to turn
pancakes until they are golden in color on the pan side, and on the upper side
they form bubbles (see photo below).
10. Turn over the
pancakes once the bubbles begin to become solidified. The second side will take
less than half the cooking time as the first.
11. Serve with a
bit of warmed syrup, jam, compote, or something else that strikes your
fancy!
Makes 8 medium-sized pancakes.
http://1greengeneration.elementsintime.com/?p=377
Instant" Pancake Mix
Ingredients
- 6 cups all-purpose flour
- 1 1/2 teaspoons baking soda (check expiration date first)
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- "INSTANT" PANCAKES:
- 2 eggs, separated
- 2 cups buttermilk
- 4 tablespoons melted butter
- 2 cups "Instant" Pancake Mix, recipe above
- 1 stick butter, for greasing the pan
- 2 cups fresh fruit such as blueberries, if desired
Directions
Combine all of the ingredients in a lidded container. Shake to mix.Use the mix within 3 months.
"INSTANT" PANCAKES: Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.
Yield: 12 pancakes
Recipe courtesy Alton Brown
http://www.foodnetwork.com/recipes/alton-brown/instant-pancake-mix-recipe.html
Sriracha Maple Bacon
Author Notes: An easy way to make yourself very popular at brunch. - fiveandspice
https://food52.com/recipes/29457-sriracha-maple-bacon
Serves about 4 to 6 as a side dish
- 1pound thick-cut bacon
- 3tablespoons grade B maple syrup
- 2teaspoons Sriracha (use more or less to taste)
- Heat your oven to 400° F and line a couple of rimmed baking sheets with parchment or foil. Lay your bacon out on the baking sheets making sure the pieces don't overlap.
- Mix together the maple syrup and sriracha in a small bowl and brush the bacon slices on both sides with it. You should still have a bunch of the sauce left -- you'll use this to brush occasionally as the bacon is cooking.
- Stick the pans of bacon in the oven and bake until browned and crispy, about 18 to 25 minutes (depending on the thickness of your bacon), taking the pans out and brushing the tops of the bacon with more Sriracha-maple sauce a couple of times during the baking process (once about halfway through and once towards the very end when they're looking almost done). Transfer the cooked bacon to a plate or platter and serve.
https://food52.com/recipes/29457-sriracha-maple-bacon
Monday, February 2, 2015
Reuben Dip
Ingredients:
1/2 cup Mayo
1/2 cup Thousand Island Dressing
1/2 lb (or a little less) of Corned beef
14oz can of Sauerkraut (I use a 22 oz can and do not use it all)- drain and
rinse
16 oz Swiss Cheese (shredded) (I sometimes only use 8-12 oz)
To Do:
1. Preheat the oven to 350.
2. In a small bowl combine the dressing and mayo.
3. In a 9x13 in Baking dish, spread sauerkraut out on the bottom.
4. Spread corned beef on top of sauerkraut, and then spread dressing mixture on
top of the corned beef.
5. Spread Swiss cheese on top of the dressing.
6. Bake at 350 for 20 minutes.
Spread on rye bread cut into smaller piece or cocktail rye bread slices.
Banana chocolate chip cookies
1 cup butter flavored shortening
1 cup white sugar
2 eggs
1 tsp vanilla
2 bananas
2 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips
1 cup white sugar
2 eggs
1 tsp vanilla
2 bananas
2 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips
Preheat oven to 350. Grease baking sheets. Cream together shortening and sugar. Beat is eggs, vanilla, and bananas. Blend in flour, baking soda and salt. Stir in chocolate chips. Put on baking sheets. Bake 15 minutes.
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