Ingredients
1 3/4 cups apple cider
1 cup quick cooking oats
2 tablespoons butter, melted
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup raisins
2 eggs
Directions
In a microwave safe bowl, combine apple cider and oats. In a separate bowl, stir together butter, cider vinegar and cinnamon. Stir the two mixtures together and microwave on high for 2 minutes. Let cool to lukewarm.
Stir together flour, baking powder, raisins and eggs. Blend flour mixture into oatmeal mixture.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Sunday, October 2, 2011
Cooking : Baked Omelet Squares
Ingredients
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
Cooking : Blackberry Pastry Bread
Ingredients
1/2 cup warm milk (110 to 115 degrees F)
1 tablespoon white sugar
1 (.25 ounce) package active dry yeast
3 egg yolks
1 cup whipping cream
3 1/2 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
1/2 cup butter, chilled
1 cup blackberries
Directions
Combine the milk, 1 tablespoon sugar, and the yeast in a large bowl; stir the egg yolks and whipping cream into the milk mixture. Allow to rest for 10 minutes.
Whisk together the flour, 1/4 cup of sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in yeast mixture until combined. Cover bowl with plastic wrap and refrigerate for 4 hours.
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Turn dough onto a lightly floured board. Divide the dough into three portions and shape them into balls. Roll each ball out to a 9x12 inch rectangle. Spoon blackberries evenly onto the center third of each rectangle, width-wise. Using a knife, cut about 9 slanting lines along each side approximately 1 inch apart. Create a braid by folding alternating strips from each side, overlapping the berries. Place the pastry braid onto the prepared baking sheet. Repeat with the remaining two portions. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Bake in the preheated oven until golden brown, 25 to 30 minutes.
1/2 cup warm milk (110 to 115 degrees F)
1 tablespoon white sugar
1 (.25 ounce) package active dry yeast
3 egg yolks
1 cup whipping cream
3 1/2 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
1/2 cup butter, chilled
1 cup blackberries
Directions
Combine the milk, 1 tablespoon sugar, and the yeast in a large bowl; stir the egg yolks and whipping cream into the milk mixture. Allow to rest for 10 minutes.
Whisk together the flour, 1/4 cup of sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in yeast mixture until combined. Cover bowl with plastic wrap and refrigerate for 4 hours.
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Turn dough onto a lightly floured board. Divide the dough into three portions and shape them into balls. Roll each ball out to a 9x12 inch rectangle. Spoon blackberries evenly onto the center third of each rectangle, width-wise. Using a knife, cut about 9 slanting lines along each side approximately 1 inch apart. Create a braid by folding alternating strips from each side, overlapping the berries. Place the pastry braid onto the prepared baking sheet. Repeat with the remaining two portions. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Bake in the preheated oven until golden brown, 25 to 30 minutes.
Cooking : Banana Split Bread
Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
1 cup mashed ripe bananas
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugar. beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
1/2 cup butter or margarine, softened
1 cup sugar
1 cup mashed ripe bananas
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugar. beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Cooking : Apple Nut Coffee Cake
Ingredients
1 cup sugar
1/2 cup unsweetened applesauce
1/4 cup egg substitute
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced, peeled tart apples
1/2 cup coarsely chopped pecans
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter or stick margarine, melted
1/4 teaspoon ground cinnamon
Directions
In a mixing bowl, combine the sugar, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking powder, baking soda and salt; add to the applesauce mixture. Stir in apple and pecans.
Spread in an 8-in. square baking dish coated with nonstick cooking spray. In a bowl, combine the brown sugar, pecans, butter and cinnamon; sprinkle over apple mixture. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1 cup sugar
1/2 cup unsweetened applesauce
1/4 cup egg substitute
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced, peeled tart apples
1/2 cup coarsely chopped pecans
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter or stick margarine, melted
1/4 teaspoon ground cinnamon
Directions
In a mixing bowl, combine the sugar, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking powder, baking soda and salt; add to the applesauce mixture. Stir in apple and pecans.
Spread in an 8-in. square baking dish coated with nonstick cooking spray. In a bowl, combine the brown sugar, pecans, butter and cinnamon; sprinkle over apple mixture. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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