Saturday, May 23, 2015

Apple Pie Pancakes with Vanilla Maple Syrup

Apple Pie Pancakes with Vanilla Maple Syrup

Pancakes:

1 cup all-purpose flour
2 Tbsp light brown sugar, packed
1 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
Pinch salt
1 cup milk
1 egg
1 Tbsp melted butter, cooled
1 tsp vanilla extract
1 medium apple, grated
Butter for griddle

Syrup:

1/2 cup maple syrup
1 tsp vanilla extract

In a medium sized bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, cloves and salt.  Add the milk, egg, melted butter and vanilla and stir until just combined.  Fold in the grated apple.

Warm the maple syrup and stir in the vanilla.  Set aside.

Preheat a griddle and brush with a bit of melted butter.  Using a 1/4-cup measure, scoop batter onto griddle and cook 1-2 minutes or until small bubbles begin to form on the pancakes.  Flip them and continue cooking until golden brown (about 1 more minute).  Serve immediately with the warm syrup.

Good pancakes.  Not as tender as my favorite Buttermilks, but the apple-spice flavor makes these a winner!

Adapted from a recipe found on Pinterest from www.averiecooks.com.





Hong Kong Style Milk Tea

Hong Kong Style Milk Tea

1 tea "bag" Lipton's Black Pearl tea
6-oz boiling water
2 tsp sweetened condensed milk

Place the tea "bag" in a mug and pour in the boiling water.  Let steep at least 4 minutes or until the tea is a dark color.  Remove the tea bag and stir in the sweetened condensed milk.

I thought this was OK, but it's not something to rave about.  On the other hand, I'm more of a coffee-drinking kind of girl, so maybe that's why I wasn't terribly impressed?

Recipe found on Pinterest.

Ham and Cheese Quiche

Ham and Cheese Quiche

1 (9-inch) frozen pie shell, thawed
1 cup (4-oz) shredded Swiss cheese
1 1/2 cups cooked ham chunks
1 cup (4-oz) shredded Cheddar cheese
2 eggs, beaten
1/2 pint heavy cream

Preheat the oven to 350^F.

Place the Swiss cheese in the pie shell; top it with ham, then the shredded Cheddar.  In a small bowl, beat the eggs and cream until well mixed and then pour it evenly over the ham and cheese.

Bake 30-35 minutes or until center is set.  Cool 10 minutes before serving.

Recipe from Mr. Food.  The flavor was good, but it took closer to 1 hour for the thing to "set" and even then it was "softer" than I would have liked.

Cilantro Lime Salad Dressing

My Cilantro-Lime Salad Dressing

1/4 cup mayonnaise
1/4 cup light sour cream
2 Tbsp salsa
1-3 tsp lime juice
Scant 1/2 Tbsp minced fresh cilantro
Dash Onion Powder
Dash Garlic Powder
Dash Chipotle Chile Powder
Salt & Pepper to taste

Whisk all ingredients together.  Cover and refrigerate about 1/2 hour.  Serve over Taco Salad.

Superb!

Thursday, March 12, 2015

Blueberries 'n' Cream Cake

Blueberries 'n' Cream Cake

Ingredients
  • 10 vanilla cream-filled snack cakes (Twinkies)
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups sifted powdered sugar
  • 2 (8-ounce) containers frozen whipped topping, thawed
  • 1 (21-ounce) can blueberry pie filling

Instructions
  1. Slice cakes in half lengthwise; place in a single layer in a 9- x 13-inch pan.
  2. Beat cream cheese and sugar at medium speed with an electric beater until smooth, about 1 minute. Fold in 1 container of whipped topping; spread mixture over cakes. Spoon pie filling over cream cheese mixture. Spread with remaining container of whipped topping. Cover and chill at least 2 hours before serving.

This was OK...but not my thing.  Recipe from Mr. Food.

Cottage Scrambled Eggs

Cottage Scrambled Eggs

3 eggs
1/4 cup cottage cheese
Salt and Pepper
Butter

Put eggs and cottage cheese in blender.  Season with salt and pepper and blend until smooth.

Melt enough butter in a small skillet to cover the bottom of the pan.  When the butter starts to sizzle add the eggs and cook gently, pushing the cooked egg to the center until it's all cooked.

These were good!  Recipe found on Pinterest.

Says you can also mix it with a fork or whisk but the cottage cheese curds will remain whole.  I think I'll try that next time.

Caramel Toffee Banana Bread

Caramel Toffee Banana Bread

1/2 cup (1 stick) salted butter, room temperature
1 1/2 cups sugar
2 eggs
1/4 cup sour cream
1/4 tsp cinnamon
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
Dash of salt
3 over-ripe bananas, mashed
1/3 cup Hershey’s caramel syrup
1/2 cup Heath toffee chips


Preheat oven to 350 degrees. In medium sized mixing bowl cream together butter and sugar. Add eggs and sour cream, then cinnamon, flour, baking powder, soda, and salt. Mix in bananas, caramel, and toffee chips. Pour into greased loaf pan and bake for approximately 60 minutes, or until toothpick inserted into center comes out clean.

This banana bread was OK but no where near as good as my usual.  I don't remember where I found the recipe....I clipped it and stuck it in my "To Try" file and it's been there a really long time!