Tuesday, January 27, 2015

Make your own Pancake Mix!




I'm posting this for my European friends that read the blog.
You all know how much we love to eat Pancakes for Breakfast.


I know that a Pancake Mix isn't always available for you to buy, so now you can make the batter to create them.

I've also posted a Basic Dry Mixture that you can prepare and keep in a container until you're ready to make Pancakes. ( we can all do this)

1 1/2 C All Purpose Flour ( not cake flour, not whole wheat flour, just basic white flour)
2 TBS Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 C Milk
2 Eggs, beaten
1 tsp Vanilla extract
Vegetable Oil or Butter for frying
Maple Syrup and Butter for serving.

In a bowl mix:
Flour
Sugar
Baking Powder
Baking Soda
Salt

Make a well in the center of the dry ingredients and gradually add the Milk
Add the Eggs and Vanilla and whisk until mixed ( it's ok if it has lumps)

Cooking directions:
Heat a skillet with Oil or Butter and pour in 1/4 C of the batter.
When the top begins to bubble, flip it over and fry it until golden brown.

Repeat with all of the batter.
Place the cooked Pancakes on a plate and cover with a tea towel to keep them warm.

We butter them, stack them on top of each other and pour Maple Syrup over them.


Here's the recipe for a dry mix that you can keep in a container until you're ready to make the Pancakes.
4 C Flour
3 TBS Baking Powder
2 tsp Baking Soda
1 tsp Salt
2 TBS Sugar
When you're ready to make Pancakes:
Beat 1 Egg in a bowl
Add 1 Cup of the Dry Mixture
Add 1 C Milk
Add 1 TBS melted Butter
Mix together, remember that lumps are ok!

Cook according to the directions above.

Here's a great idea for a Pancake!

Cinnamon Roll Pancakes:

Prepare the basic batter as listed above.
Create a filling and a Glaze.

Filling:
1 C Butter, melted
1 1/2 C Brown Sugar
2 TBS Cinnamon
Mix the 3 ingredients together.
Place in a piping bag and snip the end or use a Ziploc bag and snip the corner. ( not too big)


Glaze:
1/2 C Butter
4 oz. (1/2 C) Cream Cheese
1 1/2 C Powdered Sugar ( Confectioner's Sugar)
1 tsp Vanilla
Milk
In a glass bowl, microwave the butter and the Cream Cheese together.
Whisk in the Sugar and Vanilla.
Add a little Milk , if necessary to create a Glaze consistency.


Here's the good part:
Heat the griddle or pan with some butter.
Pour on the desired amount of batter to make the pancake.
Using the piping bag, start at the center of the batter and swirl the Filling in a circle until you reach the outer edge.
When the pancake begins to bubble on the surface, Flip It!
When you flip it, the Cinnamon Swirl will melt and create the crater effect that the Glaze will fill.

Place the pancake on a plate, Cinnamon side up and fill with the Glaze.
Stack and repeat with the desired amount of pancakes per person.
At this time, we would butter them too......

Oh My.... what a brilliant idea!

Enjoy!
Peace in the Kitchen!


Monday, January 26, 2015

Vegetarian Gumbo

It's time for Mardi Gras and that doesn't mean you can't make a great satisfying and authentic tasting Vegetarian Gumbo. Here's my original recipe.

Vegetarian Gumbo:
This is really good!
It's an Original Recipe.

Creating a Roux takes time and patience!

1 package (12 oz.) Vegetarian Smoked Apple Sage Sausage, cut into 1/2" pieces ( Field Roast)
1/2 C Vegetable Oil
1/2 C Flour
1 Onion, diced
1 Green Bell Pepper, diced
2 Stalks of Celery, chopped
2 C Vegetable Broth ( I use a bulk Vegetarian Chicken Powder)
1 - 16oz. Bag of Sliced Frozen Okra, more if desired.
1 can (14 oz.) Diced Tomatoes
1 C Water
2 TBS Minced Garlic
2 TBS Cajun Spice ( recipe to follow if you can't find it)  I use Tony Chachere's Cajun Spice Mix.
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Dried Thyme
3 C cooked White Rice


Create a Roux:

In a large cast iron dutch oven, heat oil over medium heat, slowly whisk in the flour until smooth
Whisk constantly until a dark caramel color appears ( about 2 minutes)

Remember a Roux takes patience, it can easily burn!

Add:
Onion
Bell Pepper
Celery
Stirring constantly
Cook about 10 minutes over low heat

Cool about 5 minutes

Add remaining ingredients, except Rice
Simmer partially covered for 30 minutes or until the Gumbo begins to thicken, stirring often

Serve over White Rice (directions for cooking rice to follow)

Cajun Seasoning:
Mix all ingredients together and store in a jar in the pantry

2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme
1 TBS Pepper



Rice:
There's an art to making perfect rice and I'm not sure it's ever foolproof but here's a guideline.
1 C of uncooked white rice = 3 C cooked
1 C of uncooked brown rice = 4 C cooked

White Rice:
1 C long grain rice
2 C water
1 tsp salt
1 tsp butter

In a saucepan with a tight fitting lid, bring water, salt and butter to a boil.
Stir in the rice.
Cover tightly, reduce heat to medium-low.
Simmer for 20 minutes.
Do not lift the lid.
Remove from heat and fluff with a fork.

Brown Rice:
1 C of rice (rinse under cold water for 30 seconds)
6 C water
1/2 tsp salt

Boil water in a pot with a tight fitting lid.
Stir in the rice.
Boil for 30 minutes, uncovered.
Strain the rice into a strainer or colander from the pot ( retain the water in the pot).
Return the rice to the pot. off the heat.
Cover tightly, use a kitchen towel over the pot if the lid is not tight) the idea is to retain the steam.
Let it sit for 10 minutes before uncovering.
Fluff with a fork.


Enjoy!
Peace in the Kitchen!




Southwestern Cornbread Casserole

I would make this using a Vegetarian Meatless Ground from Yves or Quorn Chik'n Tenders. Other than that it's already vegetarian and it sounds and looks great. This is such a great Tex - Mex meal. It's something you can adjust to make it your own according to personal taste.

I simply posted the link to this recipe. It would have been complicated to re write it.



http://www.grainmillwagon.com/southwestern-cornbread-cass…/…


Enjoy!
Peace in the Kitchen!

Sunday, January 25, 2015

Apple and Rosemary Bread

This will be on our menu for Easter Dinner.

Apple and Rosemary Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8 1/2" X 4 1/2" Loaf Pan brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 C Flour
1/4 C Granulated Sugar
1 tsp Baking Powder
1 TBS minced, Fresh Rosemary
1/8 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Salt
1/2 C Buttermilk
1 large Egg
1/4 C Olive Oil
2/4 tsp Vanilla
1 Jonagold Apple, peeled, cored and diced into small pieces.

In a large mixing bowl:
FlourSugar
Baking Powder
Rosemary
Cinnamon
Nutmeg
Salt
Whisk well.

In a 2 C Glass Measuring Cup:
Buttermilk
Egg
Olive Oil
Vanilla
Whisk with a Blending Fork just until combined.
Add to the dry ingredients.
Stir gently, just to combine. Lumps are fine.

Fold in Apples, by hand, with a rubber spatula.
Pour batter into the pan or it can be baked in a muffin pan.
Bake for 35 - 45 minutes, until a toothpick in the center comes out clean.

Serve with Butter.

Enjoy!
Peace in the Kitchen!


Saturday, January 24, 2015

Honey Butter Cornbread in a Cast Iron Skillet

Here's another great cornbread recipe. I have many on the Blog.
This recipe is from Sonya Fountain Miller / Old Biloxi Recipes.

Here's what you'll need:
Preheat the oven to 375 degrees.
1- 8" Cast Iron Skillet, brushed well with melted butter.


Honey Butter Cornbread:
2 C Self Rising Cornmeal
1/2 C Self Rising Flour
1/3 C Honey
4 TBS Butter, melted
2 large Eggs
3/4 C Buttermilk
Additional melted butter to brush the top after baking.

In a medium mixing bowl, mix well by hand.
Cornmeal
Flour
Honey
Butter
Eggs
Buttermilk
Pour into the skillet.
Bake for 30 - 35 minutes, until golden brown.
Remove from oven and brush with additional melted butter just before serving.

Enjoy!
Peace in the Kitchen!


Friday, January 23, 2015

Cast Iron Skillet Candied Pecans

There are a couple of reasons that I'm posting this recipe. In Texas, we eat a lot of pecans, we use them often in recipes. I'm an administrator on a Cast Iron Cookware Blog too. This recipe covers two passions at once.



Cast Iron Candied Pecans

2 C Pecans
A Pinch of Salt
1/4 C of Honey or Maple Syrup
1/2 tsp Vanilla or 1/2 tsp Almond Extract

In a 10" Cast Iron Skillet on medium low heat:
Pecans
Roast dry for 2 minutes.
Stir several times.

Drizzle with Honey or Maple Syrup.
Toss to coat well.
Remove from heat.

Add:
Vanilla
Salt
Toss again.

Allow to cool completely.
Transfer to a serving bowl or save in a covered container in the refrigerator until ready to serve.
They are great in Salad, Granola, Cereal or Yogurt.

Enjoy!
Peace in the Kitchen!

Thursday, January 22, 2015

Ovaltine Espresso Bars

I'm always in search of Bar Cookie recipes. This is not original and I can't remember where I got it. I like the combination of Chocolate and Coffee. I only use Medaglia d'Oro espresso coffee powder for any recipe using espresso. I use the powder or I make the espresso coffee and use it. Ovaltine was created in Europe so all of my followers around the world should be able to find it.

Ovaltine Espresso Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking dish

Crust ingredients:
2/3 C Butter, room temperature
2/3 C Brown Sugar
1 1/4 C Flour

Brownie ingredients:
3 Eggs, beaten
1/3 C Granulated Sugar
2 tsp Vanilla
1 1/2 C flaked, sweetened Coconut
1/2 C Ovaltine
1/4 C Flour
1 1/2 tsp Medaglia d'Oro instant espresso coffee powder
1/4 tsp Baking Powder
1/4 tsp Salt

Icing ingredients:
2 C sifted Confectioner's Sugar
4 TBS Ovaltine
2 TBS Vanilla
1/2 tsp Medaglia d'Oro
1 1/2 - 2 TBS Boiling Water

Crust preparation:
In a Stand Mixer with a paddle attachment:
Butter
Brown Sugar
Flour
Beat to combine until crumbly.
Press into the pan
Bake 15 minutes.

Brownie preparation:
In a mixing bowl with an electric hand mixer:
Eggs
Granulated Sugar
Vanilla
Beat just until combined

Fold in, by hand:
Coconut
Ovaltine
Flour
Medaglia d'Oro
Baking Powder
Salt
Mix just until combined.

Spread the Brownie mixture over the Crust.
Bake an additional 15 - 20 minutes.
Remove to a rack and cool completely.

Icing preparation:
In a mixing bowl:
Confectioner's Sugar
Ovaltine
Vanilla
Medaglia d'Oro
1 1/2 TBS Boiling Water
Stir by hand until smooth and spreadable.

Ice the cooled Brownie.
Allow to sit at room temperature for 2 hours before cutting into squares.

Enjoy!
Peace in the Kitchen!