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Recipes

Here are several recipes that made it into the 2nd and 3rd printings of my cookbook, but not the 1st one.

Cinnamon Syrup – this is wonderful on the oatmeal pancakes in the cookbook.

1/2 C sugar                                      1 C apple cider (or apple juice)
1 T cornstarch                                 1 T lemon juice
1 tsp cinnamon                               1 T butter

In saucepan, combine sugar, cornstarch and cinnamon. Stir in the apple cider and lemon juice. cook together until thickened. Remove from heat and stir in the butter. Serve warm over pancakes. Yields 1.5 cups

Pancakes with a hint of cardamom and orange

Delightful flavor and just a little different spin on a traditional buttermilk pancake

1 2/3 C flour                                    1 t salt
2 T sugar                                          2 eggs
1.5 t baking powder                        1.5 C buttermilk
1 t baking soda                                2 T brown butter
1 t ground cardamom                    1 T orange zest

Melt the butter over medium heat and simmer until lightly browned and separated. This gives a lovely nutty flavor. In a large mixing bowl combine the flour, sugar, bkg pwd, bkg soda, cardamom and salt. In a separate bowl whisk the eggs, buttermilk and the slighly cooled brown butter and orange zest. Gently stir the wet ingredients into the dry and whisk just until combined. Fry by the 1/4 cupful on a buttered medium-hot griddle. As with all pancakes, cook until bubbles form around the edges and the bottom is lightly browned and then flip and finish cooking on the other side. Yields 8 medium size pancakes. These are good served with the Mixed Berry Topping in the cookbook.

Pie Crust – just in time for Thanksgiving!

I like to have this on hand to use for my breakfast quiches. If frozen, thaw overnight to use in the morning. I got this recipe years ago and keep coming back to it because it is so flaky and always turns out well.

6 C flour                                             2 eggs
2 C lard or 2 2/3 C Crisco               2 T vinegar
1 tsp salt                                             2/3 C water

Mix flour, lard, and salt into crumbs with a pastry blender. In separate bowl, beat the eggs and add vinegar and water. Add the liquids to the flour mixture and stir with a fork until moist and blended and forms a ball. It is a very soft dough, so you need to use lots of flour when rolling it out. Divide into 6 equal portions and freeze in small bags when you won’t use all of it right away. Roll out on generously floured board with a rolling pin to the pie size you want. Place in pie pan and add filling. Bake as directed. Yields enough for 6 (10″) pies.