Wednesday, July 11, 2012


In order to get rid of a scrap-paper envelope in my kitchen drawer, I am typing up my recipe for pancakes. It is certainly based on the recipe for Buttermilk Pancakes from the Joy of Cooking, but I don't remember how closely based. Your mileage may vary. This is how I like pancakes, so this is the recipe I use when I get a chance to make them.

Whisk together dry ingredients:
2 C flour
4 t baking powder
1/2 t baking soda
3/4 t salt

In separate bowl, measure out
1 C buttermilk

Gradually whisk in
4 T butter

Add this liquid into the dry ingredients, stirring just enough to mix and no more.

Heat a skillet to the point that a drop of water will neither evaporate instantly nor spread, but instead will dance around on the skillet in a little hissing ball. Pour batter on skillet, letting the batter form circles just a little bigger than the palm of your hand. Wait until bubbles cover the visible surface of the pancake, then use a spatula to turn the pancakes over. This time, you won't have bubbles as a clue to doneness; you'll just have to keep checking. When they're golden brown, remove them from the skillet. Serve hot with butter and grade A maple syrup, or preserves, or powdered sugar.

Thursday, June 14, 2012

bread pudding

Preheat oven to 350 degrees F. 
Cube 6 C. bread and spread evenly in a greased 9" x 13" pan.
Sprinkle bread with 1/2-3/4 C. golden raisins 
    • 1 C. granulated sugar
    • 8 large beaten eggs
    • 3.5 cups milk
    • 2 teaspoons pure vanilla extract
    • 1 T rum, hazelnut liquor, or similar 
  • Pour over cubed bread.
  • Now, mix 
    • 1/2 cup packed light brown sugar
    • 1/4 cup (1/2 stick) butter, softened
    • 1 cup chopped pecans, toasted piƱones, or other tasty nut
  • Sprinkle and crumble this nut mixture on top of the bread mixture. 
  • Bake at 350 F 35-45 minutes or until set.
  • Serve warm with whipped cream or brandy sauce (beat together 1 C. sugar, 1/2 C. melted butter, 1 egg, and 2 t. vanilla; stir over medium heat until sugar melts; add 1/4 C. brandy and stir well).
  • Eat leftovers warm or cold. :-)

Sunday, June 03, 2012

excellent banana bread

Makes 2 loaves. I used it to make one loaf and a bunch of muffins for the babies. :-) Delicious!
Cream together:
  • 1 C. butter
  • 2 C. sugar
Add to the above:
  • 5-7 large ripe, almost black bananas
  • 1 1/2 t. vanilla extract
  • 4 eggs, slightly beaten
Whisk together dry ingredients:
  • 3 C. flour
  • 1/2 t. salt
  • 2 t. baking soda
Mix all together just until combined. Pour into 2 greased 9"x5" loaf pans.
Bake at 350F about 40 minutes (may take up to 1 hour).