Oatmeal Raisin Pancakes With Cinnamon Sour Cream
Ingredients & Directions 1 c Old fashion oats 1 c All-purpose flour 1/4 c Light brown sugar, (packed) 2 ts Baking powder 1/2 ts Baking soda 1/2 ts Cinnamon 1 2/3 c Buttermilk 2 lg Eggs 4 tb Unsalted butter, melted 1/2 ts Pure vanilla extract 1 c Plump raisins Cinnamon Sour cream, recipe -follows Maple syrup for topping In a medium bowl, whisk together the oats, flour, brown sugar, baking powder, baking soda, and cinnamon. In another bowl, whisk together buttermilk, eggs, melted butter and vanilla, blend thoroughly. Pour the liquid ingredients over the dry ingredients and mix with the whisk until just combined. Don’t worry if the batter is a bit lumpy. With a rubber spatula gently fold in the raisins. The batter will thicken as it stands. If necessary, lightly butter, oil, or spray your griddle or skillet. Preheat over medium heat or if using an electric griddle set to 350 degrees F. If you want to hold the pancakes until serving time preheat your oven to 200 degrees F. Spoon 1/4 cup of batter onto griddle for each pancake, allowing space for spreading, and use a spatula or the back of your spoon to lightly press the batter into rounds. When the underside of the pancake are golden and the tops are speckled with bubbles that pop and stay open, flip over with a wide spatula and cook on the other side until light brown. Serve immediately or place in oven while you make the rest of the batch. Yield: 14 (4-inch) pancakes NOTES : Cooking Live Yields 1 Servings
Cranberry Nut Cake
Ingredients & Directions 1 c Shortening 1 1/2 c Sugar 4 Eggs 3 c Flour, sifted 2 1/2 ts Baking powder 1/2 ts Salt 1/2 ts Milk 2 c Cranberries, finely chopped 1 c Nut meats, optional, chopped Cream shortening and sugar well. Add eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt and add to the creamed mixture alternately with the milk, blending after each addition. Fold in the cranberries and nuts. Bake in loaf pan at 350 drgrees for 1 hour or until done. When cool frost with cranberry frosting if desired or sprinkle with confectioners sugar. Yields 1 Servings
Streusel Plum Cake
Ingredients & Directions 2 tb Margarine 1/4 c Packed brown sugar 6 tb Granulated sugar 1/2 tb Soft margarine 1 Egg, separated 1/2 ts Cinnamon 3/4 c Flour GLAZE (optional) 1/2 ts Baking powder 2 tb Icing sugar 1/4 c 2% milk 1/2 ts 2% milk 1 c Halved plums or other fruit 1/8 ts Vanilla STREUSEL TOPPING Grease 8″ square cake pan, 9″ pie plate or springform pan. Beat egg white in a small bowl and set aside. In large bowl, cream together margarine, sugar and egg yolk until fluffy. Combine flour and baking powder, beat into egg mixture alternately with milk. Fold beaten egg white into batter. Turn into prepared pan. Halve plums (or slice peach, apple, pear, nectarine) and arrange over top. Streusel topping: in a small bowl, combine brown sugar, margarine and cinnamon. Mix well and sprinkle over fruit. Bake at 350 F for about 35 minutes or until top is golden and toothpick inserted into cake comes out clean. Time depends on thickness of batter. Glaze: Combine icing sugar, milk and vanilla. Mix well. Drizzle over cake. My notes: original recipe halved makes 5 servings, but it tasted so good warm that we only cut 4 servings. Warmed up in microwave for the second meal. Use extra fruit (fresh or canned) to make 6 servings. Would be nice served at a brunch – moist but not too sweet. Tested with fresh nectarines! 1/5 recipe, one serving 288 calories, 8 g fat, 56 mg cholesterol, 109 mg sodium, 4 g protein, 50 g carbohydrate Yields 5 servings
Strawberries 'n Cream Bread
Ingredients & Directions 1 3/4 c Unbleached flour 3/4 c Granulated sugar 1/2 ts Baking powder 1/4 ts Baking soda 1/2 ts Salt 1/4 ts Cinnamon 1/2 c Applesauce — at room Temperature 2 Egg whites — whipped 1/2 c Fat-free sour cream 1 ts Vanilla 1 c Strawberries — chopped Preheat oven at 350. Prepare a loaf pan with cooking spray and flour. In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. In another mixing bowl, combine applesauce, egg whites, sour cream, vanilla and strawberries. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake 60 to 65 minutes. Yields 16 Servings
Peanut Butter Cookies
Ingredients & Directions 1 c Butter or margarine 1 c Light brown sugar 1 c White sugar 2 Eggs, beaten 1 c Peanut butter 1 ts Vanilla 2 ts Baking soda 3 c All-purpose flour I got this recipe from Mini page.. Mix butter and both sugars in a large bowl until smooth and creamy Stir in eggs and peanut butter. Mix well. Stir in remaining ingredients. Mix well. Place by teaspoonful several inches apart on a greased cookie sheet. Flatten with your palm.. Bake in preheated 350 degree oven for 12 minutes. Makes 3 dozen. It is really delicious.. My children loves it very much.. It is very easy to make and quickly too.. Yields 1 Servings
Pita Bread Sandwich
Ingredients & Directions Red; yellow and green -peppers, sliced diagonally Eggplant; sliced diagonally Zucchini; sliced diagonally Portobello mushrooms Onion; sliced diagonally Carrots Any favorite vegetables Fresh mozzarella; sliced Pita bread === DRESSING === 1/2 c Olive oil 3 tb Balsamic vinegar 1 tb Dijon mustard Salt and pepper; to taste 1 ts Thyme 1 ts Sumac 1 Clove Garlic; crushed Whisk together the vinaigrette ingredients and set aside. Sear or grill vegetables until golden brown. Remove vegetables from grill and toss them in the marinade. Place the vegetables and fresh mozzarella in the pita bread and grill the whole sandwich until cheese begins to melt. Yields 1 servings
Apple Cake
Ingredients & Directions 6 ea Apples; medium, tart 2 ea Lemons; medium, juiced 3 tb Sugar 3 tb Butter 3/4 c Sugar 2 ea Egg yolks; large, divided * 1/2 ea Lemon;juiced and peel grated 1 ts Baking powder 1 1/2 c Flour; unbleached 3/4 c Milk 1 tb Rum 2 ea Egg whites; large 1 tb Butter; to grease cake pan 1 ts Vegetable oil 3 tb Confectioners’ sugar * Do not put the egg yolks together as they will be used individually. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners’ sugar. Yields 6 servings
