Monday, December 27, 2010
I've been eyeballing this recipe from the Pioneer Woman for awhile. We love pancakes but not with a mix so much. I thought this recipe might be the magic recipe that I would use for the rest of my life. The other thing is the syrup. While at Primary Children's Medical Center with Natalie we heard about blueberry pancake day that is one day a week and served with a heavenly buttermilk syrup that made them something that the nurses and techs would line up to buy. We learned about this pancake day after we weren't there any more to try them but I was given the syrup recipe and have wanted to try it for a long time. I decided that on Christmas morning I would try the Pioneer Woman's Perfect Pancakes and I would make the Buttermilk Syrup to go with them. The recipes are at the end of the post.
The batter should be a little lumpy. Cook on a hot griddle until they are bubbly then flip.
I have to say these weren't as light and fluffy as I thought they would be. I am not sure they are my favorite but the men folk seemed to like them. The syrup is very yummy and makes a wonderful caramel-like sauce to serve over ice cream. MMMMM! Try this if you would like. I might make the pancakes again but I might try a different recipe or probably stick with the one I usually make. It was fun to try. Happy New Year!!!!
Recipe: Perfect Pancakes
Prep Time: 15 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 6
• 3 cups Plus 2 Tablespoons Cake Flour
• ½ teaspoons Salt
• 3 Tablespoons Baking Powder
• 2 Tablespoons Sugar
• 2 cups Milk
• 2 whole Large Eggs
• 3 teaspoons Vanilla
• 4 Tablespoons Butter
• Extra Butter
• Maple Or Pancake Syrup
Mix together dry ingredients in large bowl.
Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.
• 1-½ cup Granulated Sugar
• ¾ cups Buttermilk
• ½ cups Butter (or Margerine Works Fine)
• 2 Tablespoons Karo Syrup
• 1 teaspoon (or A Little Less) Baking Soda
• 2 teaspoons Vanilla
Bring the first four ingredients to a boil for4 minutes, stirring constantly.
Turn off heat and add soda. Mixture will bubble up so you may want to do this over the sink if your pot is shallow.
Stir in vanilla and enjoy warm
Saturday, December 11, 2010
I have always wanted to make English Toffee. It really is very easy. All you need is a few ingredients and a candy thermometer that works. If you don't have a candy thermometer you can always use the cold water in a bowl method. My thermometer was broken when I tested it today so I went with the cold water test. Also with toffee you can kind of tell with your eyes. I kept watching the timer because the recipe said it takes about 10 minutes but I let it go a little too long (only cooked it about 7 minutes). It's not burned but tastes like it would have been in about 1 second of more cooking. Watch it. You can tell when it's the color of toffee then it's done. Good luck. Kitchen Kneads here I come for a decent candy thermometer:)
This recipe doesn't have many ingredients.
Make sure you butter the pan with quite a bit of butter. The recipe calls for pecans to mixed into it before you pour it into the pan but I have kids who don't like nuts so I just layered some chopped pecans on half of the pan.
As the butter and sugar begin to bubble make sure you stir constantly. It will scorch on the bottom if you don't.
I spread the top of the toffee with mile chocolate chips and waited until they softened. Spread it over the top with a spatula. I sprinkled chopped pecans over the half that has pecans in it. I decided it would be fun to get funky so I melted some white chocolate melts and with a fork worked a little magic. Kind of fun!
Yummy and so so easy! This just screams holidays. Enjoy :0)
ENGLISH TOFFEE CANDY
1 c. granulated sugar
1/2 lb. butter
3 tbsp. water
1 tsp. vanilla
3/4 c. pecans
Mix well and cook until brown (about 10 minutes). Stir continually. It may take longer depending on how high the heat is. If it separates, keep on boiling and it will mix back together again. It must be brown. Put in 3/4 cup of chopped pecans. Pour into buttered pan. Lay 4 small Hershey's bars across the hot mass and spread. Sprinkle nuts on top, if desired. Cool and break into pieces
Wednesday, December 1, 2010
I had to try one more pumpkin recipe before November ended. I have been eyeing this recipe for a long time. I really did make it in November but didn't try it until today. I'm glad that I made it. I probably will make it again next year, but for now I will leaven pumpkin and spice behind for peppermint and chocolate. I followed the recipe with a couple of exceptions. I didn't use the caramel sauce or pecans in it because I have some fussy eaters. Instead, I put the caramel sauce and the pecans on top at serving time so everyone can have their way and be happy.
Most of the ingredients.
Use store bought ginger snaps and crush them in a food processor if you have one. Add the brown sugar and melted butter and mix together . Dump into a 10 inch spring form pan and pat down evenly along the bottom and a little up the sides of the pan. Put in the refrigerator to chill while you make the filling.
Mix the four packages of cream cheese and the sugar together and mix until creamy!
Add the pumpkin and spices to the cream cheese and mix well.
Add the eggs one at a time and mix well after each.
Add the cream at the end and mix just until incorporated! (I know, big words)
Into the Crust
Spread mixture evenly in the pan. I used a cookie sheet under the spring form and I'm glad I did. Some of the butter leaked out and would have made a huge mess (probably a fire) in the oven. Don't forget your cookie sheet:)
Just out of the oven. Let it cool a bit on the countertop and then add more of the caramel sauce to top it off and chill. Chill at least 4 hours.
Makes a pretty dessert on a pretty plate.
LOVE this cheesecake-not to spicy-not too pumpkin-y! JUST RIGHT!!! mmmmm:)
Recipe: PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake
• FOR CRUST
• 12 ounces, weight Storebought Gingersnaps
• ½ cups Chopped Pecans
• 6 Tablespoons Butter, Melted
• 2 Tablespoons Brown Sugar
• 1 dash Salt
• 4 packages (8 0z. Packages) Cream Cheese
• 1-½ cup Sugar
• 1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Allspice
• ½ teaspoons Nutmeg
• 4 whole Eggs
• 2 Tablespoons Heavy Cream
• 1 jar (about 12 Oz.) Caramel Topping
• Extra Chopped Pecans
• Extra Crushed Gingersnaps
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.