Lemon Brown Sugar Blueberry Pancakes

I love these pancakes! This is one of those recipes that I have made so many times, it feels like my own. Sometimes, I will make a Blueberry reduction sauce to drizzle on top of the pancakes. Just a little lemon juice, water, sugar, blueberries, and lemon zest all melted down into a luscious topping.

LEMON BROWN SUGAR BLUEBERRY PANCAKES

Can be prepared in 45 minutes or less.

1 large egg
1 tablespoon freshly grated lemon zest
3/4 cup milk
3 tablespoons firmly packed dark brown sugar
2 tablespoons unsalted butter, melted, plus additional melted butter for brushing the griddle
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 cup blueberries, picked over
maple syrup as an accompaniment

In a small bowl whisk together the egg, the zest, the milk, the brown sugar, and 2 tablespoons of the butter. In a bowl whisk together the flour, the baking powder, and the salt, add the milk mixture, and whisk the batter until it is just combined. Stir in the blueberries. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter. Pour the batter onto the griddle by 1/3 cup measures and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a plate and keep them warm. Serve the pancakes with the syrup.

Makes about six 5-inch pancakes.

Gourmet
July 1992

Link to the recipe may be found here:
http://www.epicurious.com/recipes/recipe_views/views/12323

Banana Waffles with Toasted Pecans

Blue and I love these waffles and could eat them every morning of our lives if it were possible. It is not, but we do indulge in them as as decadent treat from time to time.


Banana Waffles With Toasted Pecans Recipe
by NcMysteryShopper

16
4" Waffles
time to make 1 hour 1 hour prep
1/2 cup pecans, lightly toasted (see Step One in directions below)
1 1/2 cups flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
3/4 cup unsalted butter, melted
3 large eggs, separated
2 large ripe bananas, quartered lengthwise and cut into 1/2-inch pieces
3 tablespoons sugar
1 tablespoon light brown sugar
1 small banana, sliced into discs for topping
maple syrup, warmed for serving

1. Preheat oven to 350° and preheat waffle iron.
2. Place pecans in a pie plate or on a baking sheet and spread out so that they are not touching. Bake for 10 minutes or until lightly toasted and golden. Remove from oven and let cool. Coarsely chop and set aside. Reduce oven temperature to 225°.
3. In a large mixing bowl, whisk flour, cornmeal, baking powder and salt. In a small bowl, mix milk, melted butter and egg yolks. Slowly stir the liquid into the dry ingredients until JUST moistened - lumps are okay. Fold the 1/2" banana pieces into the batter.
4. In a clean bowl with a hand mixer, beat or whisk the egg whites at medium speed until frothy. Increase the speed to high and beat or whisk until firm peaks form and hold their shape. Sprinkle both sugars in bowl and beat or whisk until the whites are stiff and glossy. Fold the whites into the batter until no streaks remain.
5. Oil, spray or butter the waffle iron. Ladle batter onto each section of the grid rather than placing it in the middle. The grids should be full but not overflowing, or the batter will seep out the sides of the iron when the top is closed. Bake until the waffle is golden, about 6 minutes, depending on the iron. Carefully lift the lid; if the waffles resist at all, they need a bit more cooking time. Transfer the waffle to an oven rack to keep warm. Continue to cook the remaining batter in 3 batches. There should be no need to re-grease the iron between waffles.
6. Place waffles on plates and serve with the toasted pecans, banana slices and warmed maple syrup.

The link to the original recipe may be found here:
http://www.recipezaar.com/151170

Cereal Muffins

Cereal Muffins

This recipe is a great way to use up leftover cereal. The muffins are very healthy and a wonderful treat! Feel Free to play with ingredients such as citrus zest or nuts to create new flavors. This recipe is very forgiving.

12 muffins

2 cups whole wheat flour
1/2 cup granulated sugar or brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg or ginger
1/2 teaspoon salt
1 cup milk or soy milk
1 egg
1 teaspoon vanilla extract
1/3 cup melted butter or canola oil
1 medium apple or pear or 1/2 cup chopped frozen fruit or berries
1/2 cup raisins or dried cranberries
2 cups cereal (e.g. bran or corn flakes, Fruit & Fiber, Honey Bunches of Oats, Rice Krispies, muesli or granola)

1. Preheat oven to 375 degrees F.
2. Grease 12 muffin cups or line with paper cups.
3. In a large mixing bowl, use a fork to stir the flour with the sugar, baking powder, cinnamon, nutmeg and salt.
4. Make a well in the center.
5. In a small bowl, whisk the milk with the egg and vanilla.
6. Whisk in the butter.
7. Peel the apple, if you wish, and coarsely chop.
8. Pour the milk mixture into the center of the dry ingredients and stir just until combined.
9. Stir in the apple, raisins and cereal.
10. Place the batter in the muffin cups.
11. Sprinkle with extra cereal or cinnamon sugar if desired.
12. Bake in the center of the preheated oven for 25 to 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
13. Remove the muffins from the pan and cool on a wire rack.
14. Serve right away or place in a plastic bag and refrigerate for up to 3 days or freeze.

Skillet Cornbread

Ok, I will admit that I grew up on Jiffy cornbread from the box. Sheepishly, I will admit it is still my favorite. In the past, every time I tried a homemade cornbread that someone had prepared from scratch, I would hold out hope that there was something out there that could wean me off that 3 for $.99 blue box and all of the preservatives with in it. Till I found this recipe nothing else had. I still love that little Blue box, but will admit this cornbread recipe beats it hands down.

Skillet Corn Bread
From the show ~Good Food Fast with Family Circle
(Food Network)

3/4 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
1 egg
1 cup fresh corn kernels (about 1 ear of corn) or 1 can (7 ounces) corn kernels, drained
1 jar (4 ounces) pimiento, drained
1/4 cup chopped scallions (about 2 medium-size)
Pinch paprika

Heat oven to 450 degrees F.

Place medium-size cast iron skillet (8 inches in diameter) in oven to heat.

Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium-size bowl. Whisk together the milk, 2 tablespoons of the melted butter and the egg in a small bowl. Stir milk mixture into flour mixture until evenly moistened. Fold in corn kernels, pimiento and scallions until evenly distributed.

Using an oven mitt, carefully remove the hot skillet from the oven. Brush the bottom and sides of hot skillet with the remaining 1 tablespoon melted butter (butter will sizzle as soon as it hits the skillet). Pour the batter into the skillet, spreading it to the edges of the pan. Sprinkle top with the paprika. Bake for 20 to 25 minutes or until the top of the corn bread is golden and begins to crack slightly.

Remove skillet to wire rack and let corn bread cool 10 minutes. Invert skillet onto cutting board; remove skillet, leaving corn bread on cutting board. Cut cornbread into wedges and serve warm.

The link to the original recipe may be found here:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25441,00.html?rsrc=search

Roast Lemon Chicken

When I was learning to cook, there was something about roasting a whole chicken that seemed intimidating... For one, I didn't like touching that cold, uncooked, nakey chicken and beyond that I wondered if for all my hard work, it would still come out to the oven a little pink. This Pampered Chef Recipe really helped break me out of my comfort zone and away from chicken breasts. I have long since graduated fro this recipe to others, but I wanted to share it all the same.

Buying whole chickens is much more economical then cut up ones and they always seem to taste fresher to me. If you are terrified of making a whole chicken, this is a great recipe for you too. It will not be long before you are tossing veggies in the pan with it to roast as well. Best wishes and enjoy!

Roast Lemon Chicken
(PChef)

1 roasting chicken, 5-1/2 lbs (2.5 kg). to 6-1/2 lbs (3 kg).
1 lemon, sliced
1 medium onion, quartered
olive oil or vegetable oil
1 tbsp (15 ml) Lemon Pepper Seasoning Mix

Preparation

* Preheat oven to 400 degrees (200 C.).
* Remove and discard giblets and neck from cavity of chicken.
* Rinse chicken with cold water; pat dry.
* Trim excess fat, if necessary.
* Cut lemon into slices and onion into quarters; place in cavity of chicken.
* Tie ends of legs together with cotton string. Lift wing tips up and over back; tuck under chicken.
* Place chicken in clay baker, breast side up.
* Lightly spray surface of chicken with olive or vegetable oil.
* Sprinkle chicken with seasoning mix, rubbing gently.
* Place lid on clay baker.
* Bake 1 hour.
* Using oven mitts carefully remove lid from baker, lifting away from you.
* Continue baking chicken, uncovered, 15-30 minutes or until thermometer registers 180 degrees (80 C.) in meaty part of thigh and juices run clear.
* Let stand 10 minutes before carving.

Comments
Editors Note: Some clay bakers recommend soaking the top of the baker in water before using each time. Read instructions on your particular brand.

Fiesta Tortilla Stack

If you have some leftover chicken from the Roast Lemon Chicken or a store bought Rotisserie one, this is a great way to use it up. I used to make this all the time and for a long time, it was one of our favorites!

Fiesta Tortilla Stack
(PChef)

1 can ( 9 ounces) bean dip
2 tablespoon plus 1/4 cup sour cream
1 tablespoon 1/2 teaspoon
Pantry Southwestern Seasoning Mix-divided
2 cups cooked chicken, chopped
1/2 cup green onion with tops, sliced thinly-(8)
3/4 cup pitted ripe olives, sliced, divided
1/4 cup fresh cilantro, chopped, divided
5 ( 10 inch) flour tortillas
8 ounces mild cheddar-( 2 cups)
Vegtable oil
2 medium plum tomatoes, seeded and chopped
Salsa

Preheat the oven to 375 F.
In a 1 quart bowl combine the bean dip, 2 tablespoons sour cream,
and 1 tablespoon of the seasoning mix: mix well. Chop chicken
and bell pepper and slice the green onion. Chop 1/2 cup of the olives.
Chop the cilantro.

Place one tortilla on round baking stone (13). Use medium scoop
and top each tortilla with 2 scoops of bean mixture; spreading within
1/4 inch of edge. Top evenly with 1 cup of chicken mixture.

Place cheese over the top. Top with tortilla and repeat.
When all or used and filling spread, spray Pam over the last one
and bake 25 to 30 minutes, till top is brown..

Mix the remaining 1/4 cup sour cream with the remaining seasoning
spreading over top of warm tortilla and sprinkle with cheese.
Sprinkle tomato over top, the olives and chopped cilantro.
Cut into wedges, serve with salsa. Serves 6