All posts by Tony

Baldock

Fritters

2 c. flour
3 tsp. baking powder
½ tsp. salt
½ c. powdered sugar
⅔ c. milk
2 eggs

Sift together flour, baking powder, salt, and
sugar. Beat eggs and add milk. Gradually add
milk and eggs to dry ingredients. Beat until
smooth. Drop by teaspoonfuls in deep pan of
hot oil. Fry until delicate brown. They will rise
to top and turn over in oil. Drain on paper tow
els. Makes interesting shapes.

Fugere, Recipe

Healthy Banana Pancakes

Prep time: 5 minutes

Cook time: 5 minutes

  • 2 medium bananas
  • 1/2 cup of almond milk (or regular milk)
  • 2 eggs
  • 1 cup of flour (Organic Unbleached White All Purpose Flour)
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  1. Puree the bananas with a potato masher or fork until smooth.
  2. Add almond milk (you may use regular milk if you prefer).
  3. Add the eggs and whisk the mixture.
  4. Add flour, baking powder and baking soda.
  5. Mix the batter gently and try not to over mix. A few lumps are okay. If the mixture looks too thin, add a little extra flour.
  6. Heat up a non-stick skillet on medium heat (325F).
  7. Using 1/4 cup as a measure, scoop the batter onto the skillet.
  8. In about 1 minute you should see some bubbles appear. Flip the pancake over and fry for another minute.
  9. Repeat this step with the remaining batter.
  10. Garnish with fresh bananas and drizzle with maple syrup.

Yield: 6 pancakes

Credit: cooktoria.com

Fugere, Recipe

Cinnamon Roll Pancakes

Credit to Recipe Girl

http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/

INGREDIENTS:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
1-2 teaspoons baking powder (2 tsp can be a bit too fluffy)
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

DIRECTIONS:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

TIPS:

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.

*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.

*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

*How to get the cinnamon filling just right: Gingerbread- Cinnamon Roll Pancakes. Check it out before you attempt these!

*If you’re trying to justify your intake of decadent cinnamon rolls, you can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.

Baldock

Spanish Rice

  • 1 tbsp Crisco
  • 1 cup rice
  • 1 8oz. can tomato sauce
  • 1 can water
  • 1 tbsp of onion or more if desired
  • Bell pepper or green chile

Brown rice in grease (be careful it turns fast), add onions and bell pepper, add tomato sauce and water. Simmer for about 20 minutes. Add water if necessary. Salt and pepper to taste.

Rich

Peanut Butter Cookies (Crisco)

  • 3/4 cup Jif creamy peanut butter
  • 1/2 stick Crisco
  • 1-1/4 cups firmly packed brown sugar
  • 3 tbsp milk
  • 1 tbsp vanilla extract
  • 1 large egg
  • 1-3/4 cups flour
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Heat over to 375 degrees. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed on electric mixer until well blended. Add egg. Beat until just blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix until just blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of a fork. Bake one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Recipe

Cabbage Casserole

  • 1/2 medium head of cabbage, chopped
  • 1 small onion
  • 3/4 can diced tomatoes
  • 1 cup cooked rice
  • 1 cup cooked hamburger
  • 3/4 pint tomato sauce
  • red pepper flakes
  • Garlic
  • Dill weed
  • Salt

Sauté cabbage and onions until soft. Add diced tomatoes and Dill, set to the side. Mix the cooked rice and hamburger in the skillet, add garlic. In casserole dish, put a layer of Filo dough, brush with olive oil. Repeat until 10 layers are on the bottom. Put a layer of cabbage, then a layer of beef and rice, then another layer of cabbage. Cover with a thin layer of tomato sauce. Layer another 8 to 10 layers of Filo dough. Bake until brown and crunchy (about 45 minutes at 350 degrees).

Filo dough from http://www.athensfoods.com/

Fugere

Healthy Chocolate Peanut Butter Fudge (Black Crack)

Ingredients

  • 1/2 cup coconut oil (slightly melted, but not hot)
  • 1/2 cup good quality cocoa powder
  • 1/2 cup natural peanut butter
  • 1/4 cup mild raw honey
  • 1/2 tsp pure vanilla extract

Preparation

  • Mix all ingredients in a bowl using a whisk
  • Pour in a baking sheet lined with either aluminum foil or wax paper
  • Refrigerate or freeze until firm
Fugere

Baked Ham & Cheese Grits

  • 1 cup grits
  • 3-3/4 cup milk
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup grated cheddar cheese
  • 1/4 cup butter
  • 8 oz. (1-1/2 cups) baked ham, diced
Heat oven to 325. Butter 1-1/2 qt casserole. Mix grits, 3 cups of milk and salt in saucepan. Bring to boil over medium heat stirring constantly. Remove from heat. Stir in rest of milk and beat in eggs. Return to heat and cook 2 minutes stirring constantly. Stir in cheese and butter until melted. Stir in ham. Pour into casserole and bake 45 minutes until puffed and lightly browned. Makes 6 servings.
Fugere

Sweet Potato Pecan Pie

Credit to Kevin Lynch of ClosetCooking.com

Ingredients
  • 2 cups sweet potato, roasted, scooped and mashed
  • 2 eggs, lightly beaten
  • 1/2 cup brown sugar
  • 1/4 maple syrup (or golden syrup)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 tablespoons bourbon (optional)
  • 1 pie crust
  • 1 1/2 cups pecan halves
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup (or golden syrup)
  • 2 eggs (lightly beaten)
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon (optional)
Directions
  1. Mix the sweet potatoes, eggs, sugars, vanilla, cinnamon, ginger, nutmeg and bourbon in a large bowl and pour it into the pie crust.
  2. Place the pecans on top of the sweet potato filling.
  3. Mix the sugar, maple syrup, eggs, butter, vanilla and bourbon and pour it on top of the pecans.
  4. Bake in a preheated 375F oven until the pastry id golden brown and the pecan layer is set, about 40-60 minutes.