Tuesday, May 29, 2012

Pancake Tuesday Cheese Cakes

Long ago I was in a group that met monthly to share recipes and ideas about cooking. Our cooking club would have a theme each month and we would bring a dish, share ideas, and recipes. I really built my collection of tried and true recipes that way. You knew what recipes to keep and the tips of how to make them work.
One of the amazing cooks of the group, Karen, loved a cookbook called Pinch of Salt Lake. It is a junior league cookbook that I now have and LOVE. The recipe for these Cheese Blintzes is in there..we call them cheese pancakes because they are not crepes! In our mind blintzes are crepes.

 Can you see the cottage cheese in there? It really is a different texture. I think this is one of those you will love it or hate it foods.

Topped with strawberry syrup and sour cream!! Yummy


Cheese Pancakes

Ingredients:
4 eggs, beaten
1 cup cottage cheese
1 cup sour cream

1 cup flour
1 tea salt
1 Tb sugar

Whisk eggs with fork. Add cottage cheese and sour cream. Mix well. Add dry ingredients. Cook on hot griddle. Serve with jam, sour cream, syrup, or fresh berries.



Strawberry Syrup

1/4 cup butter, softened
1/2 cup honey
10 oz strawberries (thaw if frozen)

Blenderize and serve

Tuesday, May 22, 2012

Pancake Tuesday Diner Cakes with Curd

 Reading Harold McGee was liberating for me...with hollandaise and now with Lemon curd (recipe). I just throw everything in the pot and heat till thick. Then I push it through the stainer to make it smooth. It is wonderful in the fridge for a week. It is fantastic on pancakes!

I have a pancake recipe that we love the flavor of...because of a secret ingredient..and no sugar!! Got to love that.

The girls and sometimes toys come to dinner and give their opinions...this toys said he loved the lemon! ST got her new pink friend after a race today. She ran a mile with non other than the assistant principle!! What better way than pancakes to celebrate.

CT liked licking the sugar of the strawberries...

And the secret ingredient!!!

The Simple But Perfect Pancake
King Arthur Flour Bakers Companion

2 eggs
1 1/4 cup milk
2 tea vanilla
3 Tb melted butter
1 1/2 cup flour
3/4 tea salt
2 tea baking powder
1/4 cup malted milk powder

Beat eggs, milk, and vanilla until foamy, 3 minutes on high speed.
Whisk dry ingredients together.
Gently mix dry with wet.
Let batter relax while griddle heats or overnight.


Tuesday, May 15, 2012

Pancake Tuesday- Triple Berry Syrup

Hello Pancake Tuesday!! How I love the simple meal plans that includes our favorite meal once a week! Who knew there were so many pancake and syrup recipes..Happiness level way up!

This syrup is really good!

Mixed Berry Syrup
Out of The King Arthur Baker's Companion

1 1/2 cup frozen mixed berries
2 Tb lemon juice
1/4 cup sugar
1 1/2 cup light corn syrup
1/4 cup corn starch
2 Tb cold water

Mix water and cornstarch. Set aside. Mix all other ingredients in a small pan and stir until sugar is dissolved. When simmering add cornstarch and stir wildly until clear again. Serve.

Tuesday, May 8, 2012

Pancake Tuesday- Banana Fluff




Banana Fluff
Bon Appetit Cookbook by Barbara Fairchild

2 ripe bananas, sliced
1/2 cup apple juice
1/3 powdered sugar
1/8 cup fresh lemon juice

3/4 cup whipping cream


Combine first 4 ingredients in sauce pan and cook until bananas are very soft.

 Using slotted spoon remove bananas to food processor. Add scant 1/4 cup of liquid from pan to bananas. Puree until smooth.

 Transfer to bowl and chill until cold.  I do this overnight.

 In the morning whip your cream until stiff peaks.

 Fold into chilled banana mixture.

Serve immediately. Best fresh.

Tuesday, May 1, 2012

ABC Weekend Baker Scones

First I have to laugh at the email that our Fearless ABC leader sent us about her purchased scone. And how it reminded her how scones should be freshly baked and eaten. I laughed because I have NEVER met a scone that I cared for. EVER.

So I was not to excited about this months challenge...scone. Let alone the title Big Batch Scone Mix..the fewer the better in my book.

But my computer and you tube got me through it!! Speaking of..check out my husband's masterpiece for the KOA. He is brilliant.

I love anything that uses my pride and joy food processor. I love that machine! Then adding the wet ingredients.

Seems dry to me..

Yep..too dry. I added an extra 1/4 cup of buttermilk.

Not knowing if I had ruined the dough..I just kept on keeping on.

Using my dough tool, I cut them in wedges.

They baked beautifully!! But come on, looks are not everything and don't judge a book by its cover-and all those other helpful pieces of advice.

Stellar!! My husband and I could not stop ourselves!! These are amazing. Incredibly tender and flaky at the same time with a crunchy outer edge. Mellow flavor: I used orange zest and mini chocolate chips. And so fast...just like biscuits!

I tried to get a really great picture of the fantastic texture but they were getting cold and my milk was getting warm.

BEST fresh!!



For the Big-Batch Dry Mix:

Recipe found online at Chef Jamie

Excerpted “THE WEEKEND BAKER” Cookbook by Abigail Johnson Dodge as heard on the Chef Jamie Radio Show

  • 9 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 2 tablespoons + 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons salt

For Each Batch

  • 2 1/2 cups dry mix (see above)
  • 8 tablespoons very cold butter, cut into pieces
  • 3/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • Flavor Options (3/4 cup chocolate chips or nuts, 1/2 cup dried cranberries or apricots)

To make the Dry Mix, combine the flour, sugar, baking powder, soda and salt.  Whisk to blend and store airtight until ready to use.

To make a batch of scones, preheat the oven to 400°F.  Combine the dry mix, butter and flavor option of choice and toss to combine.  Drizzle the buttermilk and vanilla over the mixture and stir until the dough comes together in moist clumps.


Dumb the dough onto a work surface and briefly kneads it into a round.  Cut into 8 wedges and space them 2-inches apart on a silpat or parchment-lined baking sheet.


Bake until golden, about 18 minutes or until a cake tester comes out clean.  Cool the scones on a rack for 15 minutes.


Makes 8 Scones

Individual Batch
2 1/4 cups flour
1/4 cup sugar
2 tea baking powder
1/4 baking soda
1/4 tea salt
8 Tb cold butter
3/4 cup buttermilk
1 tea vanilla