1 1/2 cups all-purpose flour
6 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 1/4 cups milk
1/4 cup peanut butter (I prefer crunchy)
1 Tbsp vegetable oil
1/2 tsp vanilla
2 eggs, lightly beaten
Your favorite Jam (grape if you're a pb&j purist)
Combine flour, sugar, baking powder, and salt in a bowl. Combine milk, peanut butter, oil, vanilla and eggs in a separate bowl until well mixed. Add liquid mixture to flour mixture and stir until smooth.
Spoon 1/4 cup batter onto hot nonstick griddle for each pancake. Turn when tops are covered with bubbles and edges look cooked
Serve with jam.
Confession time: I forgot to add the eggs to mine and I used 1 1/2 cups of milk (misread the recipe) and they were perfectly fine! In fact, they were quite delicious! I ended up with 14 pancakes and not a one was left over, 'cause John ate 10 of them!!
Original recipe from my Publix meal plan from e-meals.
Saturday, April 28, 2012
Thursday, April 26, 2012
Spicy White Chili
2-4 boneless, skinless chicken breast halves
1 onion, chopped
1 tsp minced roasted garlic
4-oz can chopped green chiles
2 tsp roasted cumin
1 tsp dried cilantro
1/2 tsp cayenne
1/4 tsp ground cloves
1 lb dried white beans (navy or great northerns, your choice), washed
1 carton chicken broth
Water Place all ingredients in the slow cooker. Add enough water to cover beans by about 2 inches. Cover and cook on low for 10-12 hours or until done. Serve with sour cream, shredded pepper-jack cheese and tortilla chips. Yum!
1 onion, chopped
1 tsp minced roasted garlic
4-oz can chopped green chiles
2 tsp roasted cumin
1 tsp dried cilantro
1/2 tsp cayenne
1/4 tsp ground cloves
1 lb dried white beans (navy or great northerns, your choice), washed
1 carton chicken broth
Water Place all ingredients in the slow cooker. Add enough water to cover beans by about 2 inches. Cover and cook on low for 10-12 hours or until done. Serve with sour cream, shredded pepper-jack cheese and tortilla chips. Yum!
Cathy's Favorite Carrot Cake
Cake:
2 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups sugar
3 large eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 tsp vanilla
2 cups peeled and coarsely grated carrots
8-oz can crushed pineapple, drained
1 cup coarsely chopped pecans
Preheat oven to 350^F. Grease and flour a 9x13" cake pan.
Combine the flour, soda, cinnamon, and salt. Set aside.
Beat the eggs, sugar, buttermilk, oil and vanilla in a large bowl until smooth. Beat in the dry ingredients. Fold in carrots, pineapple and pecans. Pour batter in prepared pan and bake 45-55 minutes or until cake tests done. If cake is browning too much, loosely cover with aluminum foil after about 30 minutes.
Glaze:
1 cup sugar
1/2 cup buttermilk
1 stick unsalted butter, diced
1 Tbsp light corn syrup
1 1/2 tsp baking soda
1 tsp vanilla
Combine sugar, buttermilk, butter, corn syrup and soda in a large saucepan,stirring until sugar dissolves. Bring to a boil and cook, stirring often until the glaze is a deep amber color. The glaze will thin out when almost done. Remove from heat add vanilla.
Loosen edges of cake from pan but leave it in the pan. Poke holes in warm cake with a bamboo skewer and then slowly pour the glaze over the cake. Let cool completely in the pan and then turn out onto a tray/platter/cake taker.
Frost. Enjoy!
Frosting:
5 oz cream cheese, softened to room temperature
1 stick unsalted butter, softened to room temperature
1 lb powdered sugar
2 Tbsp brown sugar
1 tsp vanilla
1/2 tsp cinnamon
Beat the cream cheese and butter in a large bowl until fluffy. Add powdered sugar, brown sugar, vanilla and cinnamon; beat until well blended Spread over cooled cake.
Delicious Carrot Cake!
2 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups sugar
3 large eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 tsp vanilla
2 cups peeled and coarsely grated carrots
8-oz can crushed pineapple, drained
1 cup coarsely chopped pecans
Preheat oven to 350^F. Grease and flour a 9x13" cake pan.
Combine the flour, soda, cinnamon, and salt. Set aside.
Beat the eggs, sugar, buttermilk, oil and vanilla in a large bowl until smooth. Beat in the dry ingredients. Fold in carrots, pineapple and pecans. Pour batter in prepared pan and bake 45-55 minutes or until cake tests done. If cake is browning too much, loosely cover with aluminum foil after about 30 minutes.
Glaze:
1 cup sugar
1/2 cup buttermilk
1 stick unsalted butter, diced
1 Tbsp light corn syrup
1 1/2 tsp baking soda
1 tsp vanilla
Combine sugar, buttermilk, butter, corn syrup and soda in a large saucepan,stirring until sugar dissolves. Bring to a boil and cook, stirring often until the glaze is a deep amber color. The glaze will thin out when almost done. Remove from heat add vanilla.
Loosen edges of cake from pan but leave it in the pan. Poke holes in warm cake with a bamboo skewer and then slowly pour the glaze over the cake. Let cool completely in the pan and then turn out onto a tray/platter/cake taker.
Frost. Enjoy!
Frosting:
5 oz cream cheese, softened to room temperature
1 stick unsalted butter, softened to room temperature
1 lb powdered sugar
2 Tbsp brown sugar
1 tsp vanilla
1/2 tsp cinnamon
Beat the cream cheese and butter in a large bowl until fluffy. Add powdered sugar, brown sugar, vanilla and cinnamon; beat until well blended Spread over cooled cake.
Delicious Carrot Cake!
Sunday, April 1, 2012
Lemon Supreme Pie
1 (9-inch) unbaked deep-dish pie shell
LEMON FILLING:
1 1/4 cups sugar
6 tbsp cornstarch
1/2 tsp salt
1 1/4 cups water
2 Tbsp butter
2 tsp grated lemon peel
4 drops yellow food coloring (optional)
1/2 cup fresh lemon juice
CREAM CHEESE FILLING:
11-oz cream cheese
3/4 cup confectioners' sugar
2 Tbsp fresh lemon juice
1 1/2 cups Cool Whip
Line unpricked pie shell with a double thickness of heavy duty foil Bake at 450^F. for 8 minutes. Remove foil and bake 5 minutes longer. Cool on wire rack.
In a saucepan, combine 3/4 cup sugar cornstarch and salt. Stir in water and bring to a boil over medium-high heat. Reduce heat and add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; stir in butter, lemon peel and food coloring. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. Do not stir.
In a mixing bowl, beat cream cheese and sugar until smooth. Add lemon juice and fold in Cool Whip until well combined. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture in pie shell. Top with lemon filling. Chill overnight.
Place reserved cream cheese mixture in a pastry bag with a #21 start tip. Pipe stars onto pie. Store in refrigerator.
From Taste of Home magazine.
LEMON FILLING:
1 1/4 cups sugar
6 tbsp cornstarch
1/2 tsp salt
1 1/4 cups water
2 Tbsp butter
2 tsp grated lemon peel
4 drops yellow food coloring (optional)
1/2 cup fresh lemon juice
CREAM CHEESE FILLING:
11-oz cream cheese
3/4 cup confectioners' sugar
2 Tbsp fresh lemon juice
1 1/2 cups Cool Whip
Line unpricked pie shell with a double thickness of heavy duty foil Bake at 450^F. for 8 minutes. Remove foil and bake 5 minutes longer. Cool on wire rack.
In a saucepan, combine 3/4 cup sugar cornstarch and salt. Stir in water and bring to a boil over medium-high heat. Reduce heat and add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; stir in butter, lemon peel and food coloring. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. Do not stir.
In a mixing bowl, beat cream cheese and sugar until smooth. Add lemon juice and fold in Cool Whip until well combined. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture in pie shell. Top with lemon filling. Chill overnight.
Place reserved cream cheese mixture in a pastry bag with a #21 start tip. Pipe stars onto pie. Store in refrigerator.
From Taste of Home magazine.
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