Buttermilk Pancakes
3 c. flour
3 T. sugar
3 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
3 c. buttermilk
1/2 c. milk
3 eggs
1/3 c. melted butter
Mix dry ingredients separately from liquids. Combine before cooking.
Buttermilk Syrup
1/2 c. butter
1 c. sugar
1 c. buttermilk
1 T. vanilla
1 T. corn syrup
1/4 tsp. cinnamon
Mix all ingredients & bring to a soft boil. Add 1/2 tsp. baking soda after removing from heat.
*Both of these make HUGE batches so you may want to half both recipes if it is for a smaller group. I actually haven't made this myself yet. My sister makes this and it was so good that I had to get the recipe from her. So Yummy!
Sunday, April 17, 2011
Swiss Chicken
Ingredients
4 boneless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1/4 can water
2 c. stuffing mix (coarsely crushed)
melted butter
Directions
Place chicken breasts in 9"x9" baking dish; cover with cheese slices. Combine soup and water and pour over cheese. Cover with stuffing & drizzle butter over the top. Bake, uncovered, at 350 degrees for 50 minutes. Serve with rice.
4 boneless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1/4 can water
2 c. stuffing mix (coarsely crushed)
melted butter
Directions
Place chicken breasts in 9"x9" baking dish; cover with cheese slices. Combine soup and water and pour over cheese. Cover with stuffing & drizzle butter over the top. Bake, uncovered, at 350 degrees for 50 minutes. Serve with rice.
Chicken Parmigiana
Ingredients
2 large chicken breasts cut in half to make 4 small pieces (or four smaller chicken breasts).
1/2 c. fine, seasoned dry bread crumbs
1/2 c. grated Parmesan cheese
1 lg. egg
1/4-1/3 c. olive oil
1 (32 0z.) jar Classico brand pasta sauce (I like the Tomato & Basil flavor)
1 clove garlic, crushed
2 tsp dried parsley
1 tsp dried oregano
1/2 c. shredded mozzarella cheese
4 c. hot, cooked linguini pasta
Directions
Preheat oven to 350 degrees. In a shallow bowl, combine bread crumbs and 1/4 c. of the Parmesan cheese. Place egg in another shallow bowl and beat. Dip chicken into egg, letting excess drip off, then in bread crumbs. Coat thoroughly. Shake to remove excess crumbs. In a large skillet, heat 1/4 cup of oil over medium-high heat until hot. Add chicken pieces, saute 5 minutes on each side, turning once, until golden brown. Remove to plate. In baking dish, add pasta sauce, garlic, parsley and oregano & stir. Place browned chicken pieces into dish. Cover loosely with foil and bake for 40 minutes. Remove foil and top each piece with mozzarella cheese & remaining 1/4 cup Parmesan cheese & bake for 10 minutes longer until cheese is lightly browned and bubbly. Serve on top of linguini pasta.
*I love this dish & my husband who isn't a real big pasta eater also loves this! This really is quite simple to make.
2 large chicken breasts cut in half to make 4 small pieces (or four smaller chicken breasts).
1/2 c. fine, seasoned dry bread crumbs
1/2 c. grated Parmesan cheese
1 lg. egg
1/4-1/3 c. olive oil
1 (32 0z.) jar Classico brand pasta sauce (I like the Tomato & Basil flavor)
1 clove garlic, crushed
2 tsp dried parsley
1 tsp dried oregano
1/2 c. shredded mozzarella cheese
4 c. hot, cooked linguini pasta
Directions
Preheat oven to 350 degrees. In a shallow bowl, combine bread crumbs and 1/4 c. of the Parmesan cheese. Place egg in another shallow bowl and beat. Dip chicken into egg, letting excess drip off, then in bread crumbs. Coat thoroughly. Shake to remove excess crumbs. In a large skillet, heat 1/4 cup of oil over medium-high heat until hot. Add chicken pieces, saute 5 minutes on each side, turning once, until golden brown. Remove to plate. In baking dish, add pasta sauce, garlic, parsley and oregano & stir. Place browned chicken pieces into dish. Cover loosely with foil and bake for 40 minutes. Remove foil and top each piece with mozzarella cheese & remaining 1/4 cup Parmesan cheese & bake for 10 minutes longer until cheese is lightly browned and bubbly. Serve on top of linguini pasta.
*I love this dish & my husband who isn't a real big pasta eater also loves this! This really is quite simple to make.
Waffles with Strawberries and Whipped Cream
Ingredients
2 eggs, separated
1 1/2 c. milk
1/2 c. vegetable oil
1 3/4 c. flour
1 T baking powder
1 T sugar
1 tsp salt
Directions
Whip egg whites until stiff. Whip egg yolks 30 seconds and add milk, oil and then dry ingredients. Fold in egg whites. Cook in waffle iron.
*These are SUPER tasty served with butter, agave nectar and topped with whipped cream and fresh strawberries! This makes a good size batch so we always have leftovers. I make the whole batch, refrigerate the leftovers and put in the toaster when we want to eat them and they are almost as good as freshly made. make sure that the toaster isn't up too high, you want it to warm in up, not make it crunchy on the outside.
2 eggs, separated
1 1/2 c. milk
1/2 c. vegetable oil
1 3/4 c. flour
1 T baking powder
1 T sugar
1 tsp salt
Directions
Whip egg whites until stiff. Whip egg yolks 30 seconds and add milk, oil and then dry ingredients. Fold in egg whites. Cook in waffle iron.
*These are SUPER tasty served with butter, agave nectar and topped with whipped cream and fresh strawberries! This makes a good size batch so we always have leftovers. I make the whole batch, refrigerate the leftovers and put in the toaster when we want to eat them and they are almost as good as freshly made. make sure that the toaster isn't up too high, you want it to warm in up, not make it crunchy on the outside.
Saturday, April 16, 2011
Streusel Topped Blueberry Cream Muffins
Ingredients
- 4 eggs
- 1 1/4 cups white sugar
- 1 1/4 cups brown sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 tsp cinnamon
- 2 cups sour cream
- 3 cups blueberries
- 1/4 cup brown sugar
- 1/2 cup flour
- 3 T cold butter cut into small pieces
Directions
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- In large bowl beat eggs, gradually add sugars while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
- Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.Top each muffin with 1 T streusel.
- Bake in preheated oven for 20 minutes.
Thursday, April 14, 2011
Granola
Ingredients:
3 cups rolled oats
1 cup whole almonds
1 cup cashews
3/4 cup sweet coconut
1/4 cup plus 2 T dark brown sugar
1/4 cup plus 2 T agave nectar (or maple syrup)
1/4 cup vegetable oil
3/4 tsp salt
Directions:
Preheat over to 250 degrees. In a large bowl, combine the oats, nuts coconut and brown sugar.
In a separate bowl, combine agave nectar, oil and salt. Combine both mixtures and pour onto 2 cookie sheets. Cook for 1 hour and 15 minutes, stirring every 15 minutes.
*This can be served like a bowl of cereal, with yogurt or with fresh fruit & cream. Best granola! I originally got the recipe from Alton Brown but changed the maple syrup to agave nectar which everyone seems to like better & I always have it on hand.
3 cups rolled oats
1 cup whole almonds
1 cup cashews
3/4 cup sweet coconut
1/4 cup plus 2 T dark brown sugar
1/4 cup plus 2 T agave nectar (or maple syrup)
1/4 cup vegetable oil
3/4 tsp salt
Directions:
Preheat over to 250 degrees. In a large bowl, combine the oats, nuts coconut and brown sugar.
In a separate bowl, combine agave nectar, oil and salt. Combine both mixtures and pour onto 2 cookie sheets. Cook for 1 hour and 15 minutes, stirring every 15 minutes.
*This can be served like a bowl of cereal, with yogurt or with fresh fruit & cream. Best granola! I originally got the recipe from Alton Brown but changed the maple syrup to agave nectar which everyone seems to like better & I always have it on hand.
Old Fashioned Biscuits/ Strawberry Shortcake
Biscuits from scratch
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
Strawberry Shortcake
Strawberries and whipping cream:
3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Vanilla
Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.
*These biscuits are awesome served warm with butter and honey or agave nectar or a very good addition to a Strawberry Shortcake! This is actually a recipe that my father-in-law found while he was staying here and tried it on us. I had never had the old fashioned way of having Strawberry Shortcake but I loved it.
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
Strawberry Shortcake
Strawberries and whipping cream:
3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Vanilla
Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.
*These biscuits are awesome served warm with butter and honey or agave nectar or a very good addition to a Strawberry Shortcake! This is actually a recipe that my father-in-law found while he was staying here and tried it on us. I had never had the old fashioned way of having Strawberry Shortcake but I loved it.
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