Monthly Archives: July 2010

Multigrain Banana Pancakes

My husband, Derek, is the one with the mad sweet breakfast skills.  After my several failed attempts at french toast that nearly led to the house burning down, he’s permanently been given sweet breakfast duties.  This is his recipe for to-die-for pancakes that I’ve yet to make on my own.  I’ve copied out his written recipe in full, but I believe he has trade secrets not listed here–such as warming the milk up first and using room temperature eggs (I’ll have to ask him and update the post later).  I encourage you to try the recipe, however, and let me know if the amazing-ness can be replicated by others’ hands.

Ingredients:

  • 1 Cup Ground Oatmeal or Oatmeal Flour
  • 1/2 Cup Whole Grain Flour
  • 1/2 Cup All-purpose Flour
  • 4 Tsp Baking Powder
  • 2 Tbsp Sugar
  • Pinch Salt
  • 2 Tbsp Brown Sugar
  • 1/2 Tsp each: Cinnamon, Nutmeg, Clove
  • 1 1/3 Cup Milk
  • 2 Ripe Bananas, mashed
  • 2  Tbsp vegetable oil
  • 2 eggs, lightly beaten
  • 1/2 Tsp Vanilla

Directions:

  1. Pre-heat cast iron griddle to medium temperature.
  2. Combine first 8 ingredients and mix well.
  3. Combine all wet ingredients and stir well.
  4. Add dry to the wet.  Stir lightly until smooth.  Do not over-mix.  It should be clumpy.

Feeds 4-5 people.  To up the ante, top with blueberries and/or chopped almonds or walnuts.

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Filed under Breakfast

“Diet busting” Decadent Spinach and Artichoke Dip

This dip is best reserved for a once in a while treat.  It’s very good, but certainly makes no pretenses about being healthy beyond containing spinach and artichokes.

Ingredients:

  • 1 Cup Chopped Spinach
  • 1 1/2 Cups Artichoke Hearts
  • 6 oz Cream Cheese
  • 1/4 Cup Sour Cream
  • 1/4 Cup Miracle Whip or Mayo
  • 1/3 Cup Parmesan Cheese
  • Garlic Powder
  • Handful Shredded Monterey Jack Cheese

Directions:

  1. If using frozen spinach and/or artichokes, boil them in water until tender. Drain, pressing out excess water.
  2. Chop the artichokes up into as fine as chunks as you want.
  3. Heat the cream cheese for a minute in the microwave.
  4. Mix everything together, sprinkling the monterey jack on top.
  5. Either bake in a 350 degree oven until nice and melted or microwave until hot.

Serve with pita chips or slices of french bread and enjoy!

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Green Tomato Cake

I made this last year with green tomatoes from my CSA share.  It was divine.  I based it off a recipe I found online, but made several modifications.

Ingredients:

  • 2 1/4 Cups Sugar
  • 1 Cup Melted Butter
  • 3 Eggs
  • 2 Tsp Vanilla
  • 3 Cups Flour
  • 1 Tsp Salt
  • 1 Tsp Baking Powder
  • 1 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • Dash Cloves
  • 1 Cup Almonds (or walnuts)
  • 1 Cup Orange Cranberries (from Trader Joes)
  • 2 1/2 Cups Green Tomatoes (diced)

Directions:

  1. Preheat oven to 350 Degrees.
  2. Beat together the sugar, butter, eggs and vanilla.
  3. Beat in the dry ingredients.
  4. Stir in the nuts, tomatoes and orange cranberries.
  5. Bake in a 9 x 13 pan for 60 minutes.
  6. Top with cream cheese frosting with a dash of cinnamon in it.

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Filed under Sweets

Fabulous Chocolate Chip Oatmeal Cookies

This recipe has become my go-to for good cookies.  Without fail, they always turn out great and the recipe is so versatile that it can easily be modified to make even more delicious creations.  I like to use the same basic recipe but create variations on the theme by perhaps leaving some oatmeal still whole or less ground for more texture, adding in chopped up trail-mix, using only chopped chocolate chunks instead of chocolate chips, leaving out the chocolate shavings due to laziness, subbing in macadamia nuts and white chocolate.  You get the idea.

I got this recipe via a chain-email of all places.  Supposedly it’s the “Neiman Marcus Cookie Recipe.”  I’ve never been to a Neiman Marcus and didn’t even know they do cookies.  I don’t really care about authenticity of origins, I just know I made it (minus the nuts listed in the original email) and it was good.  That’s all that matters.

If you make 1″ balls this recipe makes a LOT of cookies.  Let me stress that again, a lot, like 4 dozen-ish a lot.  It’s best to make a batch when you have people you can share them with, otherwise you should invest in a new wardrobe because they’re so addictive you’ll find you keep cramming them in your face until they’re all gone.

375 Degree Oven, 10 Minutes

Ingredients:

  • 1 Cup Butter
  • 12 oz Chocolate Chips
  • 2 Cups Flour
  • 1 Cup Brown Sugar
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 C Sugar
  • 8oz of Chocolate Bar (grated)*
  • 2 1/2 Cups Oatmeal (Blended until fine)**
  • 2 eggs
  • 1 Tsp Baking Powder
  • 1 Tsp Vanilla
  • Optional-Chopped nuts, or chopped trail mix (dried fruit is good too)

*The grated (or I sometimes use a good kitchen knife to “shave” the bar) is a nice addition that puts little bits of chocolate all through the dough.  It’s a nice addition, but can be time consuming and I’ve omitted it to no adverse affects.  Also, the original recipe calls for a Hershey’s chocolate bar, I’ve become partial to now using 5+ squares of Trader Joe’s Pound Plus Belgian Dark Chocolate.  It works best to put the chocolate in the freezer to firm up before attempting to shave or grate it.

**Turn the oatmeal into a powdery flour or leave it with some chunky texture.  Both work well.  I now use my coffee grinder to grind it, but my blender used to do the job and I’m sure a food processor works too.

Directions:

  1. Preheat oven to 375 Degrees.
  2. Cream the butter and both sugars together.
  3. Add the eggs and vanilla to the sugar butter mixture, stir until combined.
  4. Aside in a separate bowl combine the flour, ground oatmeal, salt, baking powder, and baking soda. Add this mixture to the wet mixture and stir until combined.
  5. Add in the chocolate chips, shaved chocolate and nuts or whatever else additions you want.
  6. Form spoonfuls of dough into balls and set 2″ apart on a cookie sheet.
  7. Bake for 10 minutes or until done.

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Filed under Bakery, Sweets

Radish Dip

It is easy-peasy to make, provided you have a food processor or a powerful blender.

It looks harmless but it is deceptively addictive; proceed with caution

Ingredients:

  • 12-ish Radishes, chopped in half (more if small, less if large)
  • 4 cloves of garlic
  • 1.5 to 2 blocks of cream cheese
  • Dash of salt and pepper

Directions:

  1. Wash and trim the radishes, cutting large ones into smaller chunks so pieces are nearly uniform.   Set them on paper towels to soak up excess water.  Peel the garlic.
  2. Toss radishes and garlic into food processor.  Pulse until blended.
  3. Throw in the cream cheese, salt and pepper and pulse until smooth and mixed together.

This dip is great with slices of french bread or fresh veggies.

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