Pumpkin Pancakes

Hello everyone, and happy fall.... I'm bringing you a recipe that is perfect for a cool, autumn morning. I love to make these pumpkin pancakes on an October weekend. Invite some friends or family over for brunch, and serve them with sausage links and hot coffee. They are a family-favorite, and my kids look forward to them every year. The kitchen smells heavenly when these are on the griddle!

Here's the recipe:

2 cups all-purpose flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1-1/2 cups milk (I used 1%)
1 cup pumpkin puree
4 eggs, separated
1/4 cup melted butter (You can use light butter if you wish.)

Preheat a griddle to medium-high. In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon; set aside. In a separate bowl, combine the milk, yolks, pumpkin, and butter. Stir the wet ingredients into the dry just until combined - do not over-mix. Beat the egg whites until you get stiff peaks. Then gently fold the whites into the pancake batter.

Pour by ladlefuls onto a hot griddle, sprayed lightly with cooking spray. Cook until you see bubbles form and the edges of the pancakes look rounded and firm. Flip the pancakes, and cook them for 1 - 2 minutes longer, or until cooked through.

You should get about 15 to 18 pancakes, depending on size. (I make mine about 4".)

Enjoy!

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Raspberry Muffins

Happy summer! In a couple of weeks, we'll be picking wild black raspberries from the old bushes on our property. Every summer I ask the kids to pick me at least 1-1/2 cups of raspberries so I can make these muffins. I bake a dozen, and they are gone within 24 hours. I think the thing that makes them so good is the texture - they're moist and dense, and the berries add the perfect sweetness. Be sure not to over mix or over bake these - if you do, they'll turn out tough and dry. I used store-bought raspberries here since our bushes aren't ready for picking yet. They were just as delicious, though I do prefer the smaller, wild raspberries. You can substitute other kinds of berries if you wish. These are perfect for a Saturday morning on the porch with a cup of coffee, or an afternoon snack with some ice-cold lemonade. Enjoy!
(Recipe adapted from Mad About Muffins, by Dot Vartan)

Here's what you need:

• 5 Tbsp. butter, softened
• 1 c. granulated sugar, plus extra for sprinkling
• 3 c. all-purpose flour
• 2-1/2 tsp. baking powder
• 1 tsp. salt
• 2 eggs, slightly beaten
• 1 c. half and half
• 1-1/2 to 2 c. (approximately) fresh raspberries

Preheat oven to 350 degrees. Grease or paper-line a standard sized muffin pan.

In a large bowl, cream together the butter and sugar. Add the eggs and mix thoroughly to combine. In a separate bowl, combine the flour, baking powder, and salt. Add this dry mixture to the wet mixture alternately with the half and half. NOTE: The batter will be very thick, and it may be necessary to add an additional Tbsp. of half and half if it seems too dry. It should look like this:

Fill each muffin cup with approximately 1 Tbsp. of batter. Place 5 or 6 raspberries (or more if your berries are very small) on top of the batter. Push 1 or 2 of them down into the batter. Then add an additional Tbsp. or so of batter over the top of the berries so they are mostly covered.

Bake at 350 degrees for 18 minutes or just until they are set and a toothpick comes out clean. Do not over bake - you don't want them to be brown. While they are still hot, sprinkle the tops with granulated sugar.

Let muffins cool for 10 minutes before removing from pan. Recipe should yield 1 dozen.

Enjoy!

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Cinnamon Flop

This is a fun coffee cake recipe... it's easy, doesn't require many ingredients, and it's done a little differently than your typical coffee cake. I remember making it for my husband many years ago as a breakfast treat. I recently made it for my kids, and they loved it, and were both asking when I would make it again. The cake batter is very basic, but the topping is the interesting part, and it gives you a buttery, gooey, delicious cake. It's comfort food, trust me! The recipe comes from one of my most-used cookbooks: From Amish and Mennonite Kitchens, by Phyllis Pellman Good and Rachel Thomas Pellman.

Here's what you need....
For the cake:

• 1 c. sugar
• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1 tbsp. melted butter (Reserve the rest of the stick of butter for topping.)
• 1 c. milk
• 1 tsp. vanilla extract

For the topping:

• flour, brown sugar, cinnamon - no exact measurements needed
• butter (Use the remainder of the stick from the butter used above. Cut the remaining 7 tbsp. up into small chunks.)

Preheat oven to 350 degrees. Spray two 9" cake or pie pans with non-stick cooking spray and set aside.

Combine sugar, flour, and baking powder.

Add the melted butter, milk, and vanilla. Stir until well-blended.

Divide the batter between two, greased 9" pie or cake pans. The pans won't be filled all the way - the batter will just cover the bottoms.

Sprinkle tops first with flour:

Next, sprinkle brown sugar over top of the flour:

Then, sprinkle cinnamon over top of the brown sugar:

Lastly, push the chunks of butter into the batter. This makes holes and gets gooey as it bakes.

Bake at 350 degrees for 30 minutes.

Serve warm with coffee! Enjoy!

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Chocolate Chip Buttermilk Pancakes

This is our favorite pancake recipe... I often make it on the weekend, and we eat the leftovers during the week - cold! I would never think to eat a pancake cold, but for some reason, these are great just right out of the fridge. They are light, fluffy, and tender... and, if you leave out the chocolate chips (why anyone would do that, I have no idea, but it can be done, lol), they contain no sugar. This recipe makes a big batch - about 22 to 24 pancakes, depending on how big you pour them. You can swap out the chocolate chips for berries, or as I mentioned, just make them plain. Enjoy!

Here is what you need:

• 6 eggs
• 4 tsp. baking powder
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 3 c. buttermilk
• 3 c. all-purpose flour
• 1 c. mini chocolate chips

Preheat a griddle to medium high heat. In a large bowl, combine the eggs, baking powder, baking soda, and salt. With a whisk, beat until frothy.

Add the buttermilk and flour. Stir until all the flour is moistened. The mixture will be lumpy - do not try to beat out all the lumps.

Stir in the chocolate chips.

Spray griddle with cooking spray. Ladle the batter onto the medium-hot griddle. Cook until bubbles form and the edges of the pancakes look partially cooked and rounded.

Flip them over, and cook for an additional minute or two; or until lightly browned.

Repeat with remaining batter. Serve hot with butter and syrup. Store leftovers in the fridge - they are good hot or cold!

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Butterscotch Oatmeal

I know those little packets of instant oatmeal are quick and easy; but really, this homemade oatmeal doesn't take much more time to make. And you're cooking 3 servings all at once. No artificial flavors - you control exactly what is going into the pot. There is comfort in that. The brown sugar and butter gives it a lovely butterscotch flavor, and the egg adds richness and protein. My kids love this oatmeal when I make it for breakfast. It is wonderful with some fresh berries mixed right in. If you think it might be too sweet for you, just cut the sugar back to 1/3 cup. (I've done that, and it's still good, though the butterscotch flavor isn't as prevalent.) I found this recipe years ago on mrbreakfast.com, and haven't changed it at all. I think it's perfect as is.

Here's what you need:

• 1 c. rolled oats
• 1-3/4 c. low-fat milk (I use 1%.)
• 1 egg, beaten
• 1/2 c. packed brown sugar
• 2 Tbsp. butter
• pinch of salt

In a medium saucepan, whisk together the egg, milk, and brown sugar over medium heat. Then mix in the oats.

Bring to a boil, then reduce heat. Cook until the oatmeal has thickened (5 to 7 minutes), stirring constantly.

Remove from heat and stir in the salt and butter until the butter has melted.

Serve immediately. Yield: 3 servings.

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Recipes for One: Coffee Cup Egg Scramble, Panini with Fresh Basil Aioli, & One-Minute Chocolate Cake

The foodie blogosphere is a happy place right now.... Lots of Valentine desserts and romantic dinner suggestions for two. Unfortunately in real life, Valentine's Day isn't so happy for many people. Our last Valentine's Day as a family was a very sad one. And I know I'm not alone. I have spent the last year and half on widows' forums reading stories very similar to mine. So I've decided to dedicate today's post to the grieving people out there who are hating Valentine's Day. I've invited my widow-forum friends to stop by here today. I have 3 different "Recipes for One".... though all of them can be doubled or made with kids. If you are grieving this Valentine's Day...  treat yourself today, even if you don't want to. Take care of yourself. One day at a time; sometimes, one hour at a time. And remember you're not alone... 
#1) COFFEE CUP EGG SCRAMBLE - BREAKFAST FOR ONE

Scrambled eggs with bacon and cheddar cheese in a cup - done in about a minute with no greasy pans to wash! What's not to like? Recipe adapted from the USDA. Here's what you need:

• 2 eggs
• 2 tbsp. milk
• 1 tbsp. cheddar cheese
• 1 tbsp. real bacon bits (optional - not shown, but we use Hormel's Real Bacon Bits w/50% less fat.)
• salt & pepper to taste

Coat the inside of a 12-oz. microwaveable mug with cooking spray. Add the eggs, milk, salt and pepper. Beat with a fork until blended:

Microwave on high for 45 seconds. Stir. If you are using bacon bits, stir them in now.

Microwave for another 30 to 45 seconds. The eggs should be just set. Tilt your mug - if you see any runny or liquid egg in there, put it back in and nuke it for another 10 seconds or until the eggs are set. Sprinkle with the cheddar cheese. Make yourself some toast and a nice cup of coffee to go with it. Sit down and ENJOY a nice breakfast - just for you. : )

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#2) HAM & CHEESE PANINI WITH FRESH BASIL AIOLI

Make a restaurant-quality panini for yourself at home! My son rated this 5 out of 5 stars. The Fresh Basil Aioli *makes* the sandwich. By the way, a panini is just a grilled, pressed sandwich - but you don't need a panini maker or an indoor grill to make one. You can cook it on the stove top in a skillet and put another skillet on top of it to press it down...or a brick - seriously, wrap a brick in foil and SLAM IT, I mean - place it on top of your sandwich to press it down while it cooks. And aioli is just a fancy word for a garlic-enhanced mayonnaise. I'll give you the recipe for the aioli first. If you're not up for making the aioli or don't have the ingredients, you can just use Dijon mustard or honey-mustard on your panini.

Fresh Basil Aioli (Recipe adapted from 400 Best Sandwich Recipes by Alison Lewis)

You need:

• 1/2 c. mayonnaise (I used a light version.)
• 1/2 c. fresh basil leaves, chopped
• 1/2 tbsp. Dijon mustard
• 1 garlic clove, minced
• pinch of kosher salt
• 1/4 tsp. lemon zest
• 1/4 tsp. (just a few drops) lemon juice
• NOTE: you do NOT need olive oil for this - I accidentally included it in the above photo. Sorry!

Mix all of the ingredients in a small bowl until combined well. Spread on just about any kind of sandwich. Store any leftovers in the fridge - it will keep for up to 3 days. You can see the finished aioli in the photo below.

Here's what you need for the Ham & Cheese Panini:

• 2 slices of a good-quality (from the bakery department) sourdough bread or preferred choice of an artisan bread. (I used a roasted garlic version.)
• 4 slices of smoked deli ham, sliced thin
• 1 slice Provolone cheese
• 1 slice of a complimentary cheese such as Mozzarella, Cheddar, or a blended cheese (I used a Cheddar-Mozzarella blend.)
• fresh basil aioli
• olive oil

Preheat your panini maker or indoor grill according to manufacturer's instructions. If you will be using the stove-top, preheat a skillet to medium low, and have ready a second skillet (heavy duty) to place on top of your sandwich to press it.

Coat the insides of both pieces of bread with the aioli. Be generous. Assemble your sandwich. Brush the outsides of both slices of bread with olive oil. (I made two of these - one for me, and one for my son.)

Cook in your panini maker or indoor grill according to manufacturer's instructions - about 3 to 5 minutes or until golden and crisp. On the stove top, cook 2 to 4 minutes on each side, until golden and crisp.

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#3) ONE-MINUTE CHOCOLATE CAKE

There are a lot of versions of this on the internet. The most popular one has over 60 grams of fat in it though - and I'm sorry, if I'm going to ingest 60 grams of fat from one dessert, it has to be the most phenomenal dessert ever made and not come out of a microwave. So this one is reasonable. It has about 7 grams of fat, and I think it tastes pretty good. It's not high-end gourmet eating, but it's chocolatey and comforting. The trick is to not overcook it. If you overcook it, it will get rubbery. There are no eggs in the recipe, so undercooking is not a concern. In fact, I think it is better slighly undercooked. I found the recipe on cdkitchen.com and changed it only slightly to add extra moisture to it. Feel free to add some mini-chocolate chips to it. Top it with whipped cream or ice cream and hot fudge sauce...in fact, the more Valentine's Day sucks for you, the more you can pile on this cake - no guilt!

Here's what you need:

• 2 tbsp. flour
• 1 tbsp. AND 1 tsp. sugar
• 1/4 tsp. baking powder
• 2 tsp. cocoa powder
• pinch of salt
• 2 tbsp. milk
• 1/2 tsp. vanilla extract
• 1 tsp. oil (canola or vegetable)

Coat the inside of a 12-oz. microwaveable mug with cooking spray.

Mix all the dry ingredients in a small bowl. Add the milk, vanilla, and oil. Mix until well blended. Pour the batter into the mug.

Microwave at full power for 1 minute. If the cake does not appear done, microwave the cake longer in 10 second intervals until set. Here's a close-up so you an see the texture of the cake:

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Wishing you a thoughtful Valentine's Day and a blessed year ahead.  -Adele


This post is linked to The Country Cook's "WEEKEND POTLUCK"