(From Edible Santa Fe), by Amy White. Ingredients Biscuits: 2 C. all purpose flour 1 T. baking powder 3/4 t. salt 6 T. cold unsalted butter cut into small pieces (or 1/3 C. shortening) 1 C. buttermilk (or milk with juice of half a lemon) Gravy: 1/4 lb. sausage 2 T. flour 2 C. milk 1/2 C. chopped green chile 1/4 C. grated cheddar Salt and pepper Instructions Preheat oven to 450F. Mix flour, baking powder, and salt in a …
[These are the pancakes that got Neil eating pancakes again. From The Pioneer Woman Cooks] Makes about twelve 4-inch pancakes 1 C sour cream 7 Tbsp all-purpose flour 1 Tbsp sugar 1 tsp baking soda 1/2 tsp salt 2 large eggs 1/ tsp vanilla extract butter maple or pancake syrup Place an iron skillet or griddle over medium-low heat. You want it to get nice and hot. Place the sour cream in a medium bowl. It’s the top-secret ingredient. Actually, …
So for T’s birthday he was given an aebelskiver pan, from our very good friend Kristine. T LOVES aebleskivers, or however it’s spelled, and was beyond thrilled this morning to see them on his plate. The pan came with recipes, which I’m reproducing here since I WILL loseWeight Exercise the piece of paper at some point. Danish Aebleskiver Recipe 2 C flour 2 T sugar 1 t baking powder 1 t baking soda 1/2 t salt 1/2 t cardamom, optional …
From Aislinn, on a mailing list I frequent. Liquify about 4 minutes on high speed (blender): 2 cups buttermilk 1 cup whole wheat kernals Turn off and add: 1 heaping tablespoon cornmeal 2 teaspoons brown sugar 3 eggs 3 tablespoons butter or margarine (cut in pieces) Liquify about 30 seconds, then add: about 2/3 teaspoon baking soda 1-1/3 teaspoon baking powder Mix about 3 seconds; cook on hot griddle (you can also add other stuff at the very end if …
YAAPS again, from Kerry this time. Oven Pancakes (aka Dutch Pancakes or Pannekoeken)…” 2 Tbsp stick margarine or butter 2 eggs 1/2 cup white flour 1/2 cup milk 1/4 tsp salt Heat oven to 400. Melt margarine in 8″ or 9″ pie plate in oven. Brush margarine on sides of pie plate. Beat eggs slightly in medium bowl. Beat in remaining ingredients until just mixed and the big lumps are gone. Pour into pie plate. Bake 25-30 minutes until puffy …
From The New Moosewood Cookbook, one of my mainstays. 5 minutes to prepare, 25-35 minutes to bake. Yield: 1 dozen “Crisp and puffy, full of hot air and a layer of custard on the inside, popovers are very easy to throw together on a moment’s notice and they can lend a festive spirit to even a simple bowl of soup. The custard quotient depends on how many eggs you use. This recipe is very flexible and will work with 2, …
From Mollie Katzen’s excellent Sunlight Cafe, which has several other really good recipes too. In general you can’t go wrong with a Mollie Katzen cookbook. You (and the children in your life) will love these neat little egg “packages.” Eat them on a plate with a fork, or just pick one up and take a bite. They’re highly portable. =Use non-stick pans, generously greased, to be sure that these don’t stick. =Whole-milk ricotta is best for these, though the lowfat …
From Jeb, at YAAPS. Bran Muffins 1.5 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1/3 cup sugar 1 cup bran (I like oat bran best) 1 cup milk 1 egg 1/2 cup oil Mix dry ingredients. Mix bran and milk and let stand for 2 minutes then add oil and egg and beat well. Add dry ingredients. Spoon into cupcake pan. Bake 25 minutes at 400F.
Theodore really likes these made with beets, because they turn the tops purple (they don’t affect the rest of the muffin). We very specifically don’t tell him what’s in them, though; that would be a big mistake that would lead to him not eating any more. He’s THAT convinced that he doesn’t like anything healthy, you see. 🙂 Banana cupcakes (from Kathy, at YAAPS) makes 12 2/3 cup sugar 1/4 cup oil 3 ripe bananas, mashed 1 cup grated *something* …