Tuesday, May 31, 2011
These are gluten free. Just make sure the oats or oat flour has not been manufactured on the same machines as wheat or other gluten products.
You can buy oat flour or you can just grind up oatmeal in a blender or food processor until it is a flour.
1 cup mashed bananas- about 3 small/medium bananas
2 Tablespoons melted butter
1 Tablespoon lemon juice
1 Tablespoon sugar
1 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
In a medium bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another bowl, beat the bananas, butter, lemon juice, and sugar together. Mix in the eggs.
Add the banana mixture to the flour mixture and blend just until everything is moistened.
Set aside for about 10 minutes.
Heat a griddle or heavy skillet.
Oil the pan lightly.
Drop the batter by 1/4 cupfuls onto the hot pan.
Cook for about 3-4 minutes until bubbles start to form around the edge of the pancakes.
Flip over and cook another couple minutes on that side.
Serve or keep warm in a 200 degree Fahrenheit oven until the rest of the pancakes are done..
You will get about 10(4") pancakes.
Serve with butter and syrup.
Monday, May 30, 2011
Cinnamon pastry roll-ups are made from leftover pie crust dough.
It is very simple to make.
There is no set measurement. It all depends on how much pie crust you have leftover.
You will need a baking sheet or pan.
Leftover pie crust dough- either butter crust or simple pie crust
After making your pie, reroll the pastry scraps.
If it is a really large piece , divide it into 2 or 3 sections so that when you roll it up the roll-ups won't be too fat to cook completely.
With a knife, spread a thin layer of butter over the pie crust dough.
Sprinkle sugar liberally over the butter.
Sprinkle the cinnamon over the sugar.
Roll the pastry pieces. They will be like long cinnamon rolls.
Cut them into desired lengths.
Put on the baking sheets and put in the oven along with the pie.
Bake for about15-20 minutes until the pastry seems done and is just getting some color.
Pie crust made with butter will brown more and faster than a shortening crust.
Take out of the oven and let cool or eat warm.
Thursday, May 26, 2011
If you are lucky enough to have a mandolin slicer, it's faster but you can just slice the potatoes with a knife.
You will need either a deep fryer filled with oil OR a wide skillet with about an inch or two of cooking oil.
Large knife or slicing mandolin
Oil for fryer OR skillet
2 or 3 medium-large size potatoes- Russet works great for these
salt or other seasoning
Heat you oil in the fryer to about 350 degrees Fahrenheit. Or heat up the skillet with oil until hot.
It is ready when a test slice bubbles immmediately upon dropping in.
Peel and slice the potatoes very thinly.
One at a time, add the potato slices to the hot oil.
Fry for about 10 minutes until the chips are crispy all the way through.
Every couple of minutes stir them up to keep them separated. This will ensure they don't stick to each other in spots and they will get crispy all the way like a chip should be.
When they are crispy, remove from the oil and drain on paper towels.
Season with salt OR any other seasoning you want to try.
Makes enough for 4-5 people. Maybe more depending on the size of the potato or how much everyone eats.
Tuesday, May 10, 2011
You can fix morels in many ways. This is the way my dad always made them and they are pretty yummy.
You will need a large skillet.
Morels, cleaned and sliced in half- enough for a nice batch
A stick of butter for frying the morels
1 cup flour
1 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
In a bowl, beat all the batter ingredients until smooth.
Set the skillet on medium high heat and put in the butter to melt.
When the butter is melted and hot, dip the morel halves into the batter and let excess batter drip off. The morels should sizzle when put in pan or the butter isn't hot enough.
Add the morels to the skillet.
Fry for a couple minutes until golden. Turn over and cook on the other side.
Tuesday, May 3, 2011
Makes about 18 regular size cupcakes.
Preheat your oven to 325 degrees Fahrenheit.
Line the muffin pans with liners or grease the cups well.
2 cups flour
2 cups brown sugar
1 teaspoon baking soda
1/2 cup(1 stick) cold butter, cut up
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup milk
2 cups chocolate chips
2/3 cup chocolate glaze or powdered sugar for tops- optional
Mix the flour, brown sugar, and baking soda in a mixing bowl. Cut in the butter until the mixture is coarse looking.
Mix in the egg and vanilla.
Add the milk and sour cream and stir well.
There may be some lumps of batter and that's OK.
Fill all the muffin liners with a little over 1/4 cup batter.
The cups will be pretty well full.
Bake for 23-25 minutes until the tops are firm to the touch and a toothpick comes out clean when poked into the middle of a cupcake.
Cool for 10 minutes in the pans.
Remove to a wire rack to cool.
Drizzle with the glaze or sprinkle with the powdered sugar, if desired.