Skip to content

Posts from the ‘Breakfast or Brunch’ Category

Apple Cider Doughnuts

Making the pumpkin spice doughnuts was fun and they turned out really well so I decided to try a recipe I found for apple cider doughnuts. One of the first stands visible at the farmers market, always front and center is also one of my favorites, apples, apple cider and doughnuts and it’s a favorite of mine and IMHO it epitomizes Fall. The recipe is from Bon Appetit and sounded really wonderful. The cake doughnuts contain homemade apple butter and apple cider syrup, at my last trip to the farmers market I bought a jar of apple butter which eliminated one step but I did make the cider syrup, it’s a bit of a slow process but fills your house with the most wonderful aroma of apples and cinnamon.  I love apples so much I decided to devote the next several blog posts to recipes using apples. This is the first in the apple installment and it’s a great way to kick off all things apples.

This is a really really good recipe, the doughnuts are the perfect texture and crumb, love how they get a bit craggy when frying, gives them character. The flavor is out of this world delicious. Highly recommend you give this a try if you want to make doughnuts. They are the perfect dunking donut if you know what I mean, it always makes me laugh thinking of the Seinfeld episode where they were all wondering if Joe DiMaggio dunks when they were in Dinky Donut, so funny.

I am bringing these bad boys to Fiesta Friday #195 this week, you must check out all the Halloween goodies, amazing. The co  hosts this week are  Monika @ Everyday Healthy Recipes and Sandhya @ Indfused

That was 3 cups of cider

Apple Cider Syrup

3 cups apple cider

2-3 cinnamon sticks

Boil on medium high heat in large wide pot (makes the process quicker). The cider will reduce to a thick syrup and the yield will be about 1/3 cup. It takes approximately 30 minutes. Make sure you watch it because it can burn and removing the burnt cider is a challenge, (burned my first batch).

Doughnuts

1/2 cup apple butter

1/2 cup buttermilk

2 tsp vanilla extract

1 tbs + 2 tsp baking powder

1 tsp kosher salt

1/4 tsp baking soda

1/4 tsp nutmeg

1 tbs + 1 tsp cinnamon divided

3 1/2 cup all purpose flour

6 tbs unsalted butter softened and at room temperature

1/4 cup packed light brown sugar

2 large eggs

1 1/4 cup granulated sugar (divided)

Vegetable oil for frying

Whisk together the apple butter, apple cider syrup, buttermilk, vanilla and set aside. Whisk flour, baking powder, baking soda, salt, nutmeg and 1 tsp cinnamon. Set aside. Using an electric mixer on medium high speed cream the butter, brown sugar, 1/4 cup granulated sugar until light and fluffy (takes about 4 minutes) Add the eggs one at a time beating between each addition. Reduce mixer to low and add the dry ingredients in 2 additions, alternating with the cider mixture. Make sure you start with the dry, add half the cider mixture, then the other half of dry ingredients and ending with cider mixture. The dough will be soft and sticky.

Line a baking sheet with parchment paper. Spread about 1/3 cup of flour on the sheet. Put the dough on the parchment and sprinkle with a little flour. With your hands gently pat the dough spreading it on the lined sheet pan, you want the dough to be about 1/2 inch thick. Cover with plastic wrap and refrigerate for 3 hours or longer.

When dough is sufficiently chilled, start heating your oil, pour about 3 inches of oil in a pot and heat to 350 degree’s using a deep fry thermometer. While oil is heating cut out your doughnuts using a 3 inch round biscuit cutter and to make the hole in the center a 1 or 1/2 inch. Place cut doughnuts on a floured piece of parchment and drop them carefully in the hot oil. Fry 2 or 3 at a time letting them get nicely browned on both sides. After the doughnuts are done fry the holes.

Mix 1 cup sugar and 1 tbs cinnamon in a bowl and roll the warm doughnuts in the sugar mixture and place on cooling rack.

love to dunk

 

 

All About Pumpkin, Soup And Doughnuts

Recently I ordered 2 cans of pumpkin from my online grocer, I simply added to my cart without looking at the size of the cans, thinking it is the usual small cans of pumpkin puree. What arrived were the big cans, a whole lotta pumpkin and once opened it has to be used. I don’t really like freezing it because it becomes watery. I made 3 mini loaves of pumpkin spice bread, some chickpea pumpkin soup and pumpkin spice donuts and there is still enough leftover for a few pumpkin spice latte’s.

The pumpkin loaves I can practically make with my eyes closed, I use my recipe for banana bread and adapt to pumpkin adding spices.  The soup was my own creation and turned out quite well and is super easy to make. Now Doughnuts are another thing entirely. I have only made doughnuts once I think,  they were less than stellar so I abandoned  making those delicious little fried cakes and opted to buy them (the best doughnuts EVER are in my neighborhood).  We had a brief (2 days) of cool weather, back to warmer temps for the rest of the week but the soup on a cool day was just perfect. I used what I had in the pantry and refrigerator, threw everything in my oval roaster and slow cooked for about 6 hours. I didn’t pre soak the chick peas, just threw them in with some vegetable broth, carrot, onion, celery and everything cooked up beautifully. At the end I pureed some of the chickpeas, added pumpkin, Sri Lankan curry powder and some creme fraiche. So easy really, and no recipe required. You can add whatever you like or have on hand. I think that next I will try making yeast doughnuts now that I have cake doughnuts down.

curried pumpkin chickpea soup

Curried Pumpkin Chickpea Soup

2 cups dried chick peas

1 onion quartered

2 stalks celery

1 large or 2 small carrot

8 cups vegetable broth (you can also use water or chicken broth)

1 cup pumpkin puree

1 tsp curry powder (I used Sri Lankan)

Optional 1/2 cup creme fraiche

salt and pepper to taste

Heat oven to 325 degree’s. Put everything in the pot, put it in the oven and let it cook slow and long. I cooked it for 6 hours. When done, scoop out about 2/3 of the chick peas and a little of the broth along with the celery and onion. Puree in the blender until smooth, add the pumpkin, curry powder and optional creme fraiche. Add back to the pot, cut the carrots into bite size pieces and cook on medium heat for about 15 minutes. Adjust seasoning and if you like at the end add some spinach. I had some that needed to be used and it was nice in the soup.

Pumpkin Spice Doughnuts

Makes 12 doughnuts and holes

Recipe from Good Housekeeping

2 tbs softened butter

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp baking soda

dash of ground nutmeg or about 1/8 tsp

1/2 cup pumpkin puree

1/3 cup buttermilk

1 egg

1 egg yolk

1/2 tsp vanilla

2 cups all purpose flour

vegetable oil for frying

Cream butter until fluffy, it’s only 2 tbs so it won’t be that fluffy. Add the sugar, baking powder, salt, cinnamon and nutmeg. Beat until combined scraping sides of the bowl occasionally. Beat in the pumpkin, buttermilk, egg and egg yolk and vanilla until combined. Using a wooden spoon stir in flour until well combined. Cover bowl and chill for at least 3 hours or over night.

Heat the oil to 365 degrees. On work surface dusted with flour roll out the dough to about 1/2 inch thick. Using doughnut cutter or biscuit cutter cut the doughnuts and place on parchment lined baking sheet. When oil is at the right temperature drop 2 or 3 doughnuts at a time and turn once browned making sure they are evenly brown and cooked through. It takes about 3 – 4 minutest per doughnut. When done place on rack lined with paper bag or paper towels. Prepare some sugar and cinnamon and roll each doughnut while still warm in the sugar mixture. Let cool and enjoy!

 

 

 

 

Pumpkin Pecan Spiced Waffles And Pumpkin Spice Compound Butter

It’s pumpkin season, this is my absolute favorite time of year and I want to celebrate by focusing on some recipes using pumpkin. Now, I am not the adventurous type that buys a whole pumpkin and goes through the arm breaking task of cutting and cleaning, Libby’s pumpkin puree is just fine by me.

These waffles are light, soft and delicious. I saw the recipe on Martha Stewarts site and adapted it substituting part of the all purpose flour for toasted pecan flour. The gentle warm spicing and pumpkin flavor of these waffles is like having Fall on a fork.  It literally takes only minutes to put these waffles together and it makes a hearty and delicious meal. I like to think that with the nut flour and pumpkin it’s health food. The compound butter is also nice because in reality you are using less butter since you have added pumpkin pureé. Win win!

pumpkins lined up at the local markets

Pumpkin Pecan Spiced Waffles

Adapted from a recipe by Martha Stewart

1 1/2 cup all purpose flour

1/2 cup +2 tbs toasted pecan flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp nutmeg

1/2 tsp powdered ginger

1 1/4 tsp cinnamon

1 tsp kosher salt

scant 1/4 cup sugar

1 3/4 cup whole milk

1/2 cup pumpkin pureé

3 eggs

1 stick (1/2 cup melted butter

Pre heat your waffle maker. To toast the pecans heat oven to 350 place 1 cup pecans on baking sheet and toast in the oven for approximately 15 minutes or just until you can smell the nuts. Let cool and then grind in the food processor or vitamin, it will resemble course flour. Line a baking sheet with parchment.

Pecan flour

In medium bowl whisk together the dry ingredients (flour, sugar, spices, salt, baking soda and powder. In large bowl whisk together the milk, egg, pumpkin, eggs and melted butter add the flour mixture and stir until combined. Let sit for 5 minutes and follow manufacturers directions for your waffle maker. Keep them warm in the oven after you make each batch. They freeze beautifully also, I usually put in a zip lock bag with each waffle separated by parchment.

pumpkin spice butter

Pumpkin Compound Butter

1 stick (1/2 cup) softened butter

1/4 cup pumpkin pureé

2 tsp brown sugar

Pumpkin pie spice blend (You can use the same spices in the waffles)

Mix it all together until thoroughly blended. Serve on top of waffles

Some Jam, Scones And Sour Cherry Hand Pies

When I saw the baskets of sour cherries and gooseberries at the farmers market I had to buy them. Both are delicious but really not great eaten fresh/raw. They are very sour on their own and I thought they would be best made into jam or preserves and a small jar of sour cherry pie filling. They are very tedious to prep, the sour cherries are small and soft and juicy and hard to pit, (please don’t eat cherry pits you can actually get sick when eaten in large enough quantities, saw this article on food52) and the gooseberries need to have the ends pinched off, both ends. Luckily I did not buy a huge amount of the fruit so although tedious it didn’t take me all day to prep them. I have been working on recipes for Teagan’s wonderful Thistledown episodes, I absolutely love this story and am inspired by the magickal world of faeries.

Refrigerator jam is a wonderful thing, no muss no fuss, no canning or preserving, it’s stored in the refrigerator rather than sealed properly and stored in the pantry. I still use sterilized jars and it does seal somewhat but not enough to make me comfortable storing unrefrigerated. It really lasts a long time in the fridge and if you haven’t ever made your own jam or preserves you must give it a go, it really is delicious.

I had 3 pints of sour cherries and 2 pint of gooseberries which was enough to make 2 16 ounce jars and 8 ounces of cherry pie filling. The scones are my favorite recipe from my friend on Food52 Liz Larkin aka @sconeladylarkin on Instagram. The recipe for scones IMHO is the best scone recipe ever, they are tender and light and delicious.

The hand pies were an after thought. There was leftover galette dough after making the tomato tart, and the small jar of cherry pie filling. Cherry pie has always been one of my favorites especially warm with a scoop of vanilla ice cream

Royal Wedding Scones

Recipe by Liz Larkin on Food52

2 1/2 cups all purpose flour

3/4 tsp salt

1/4 cup sugar

1 tbs baking powder

6 tbs cold unsalted butter

1 large egg

1 cup heavy cream

1 tsp vanilla extract

3/4 cup frozen blueberries

Pulse the flour, salt, sugar and baking powder a couple of times in the food processor, add the butter and pulse about 10 times until the butter is broken up in the flour mixture don’t worry if there are some larger pieces butter it doesn’t have to be uniform crumbs. Dump the mixture into a large bowl and add the frozen blueberries. Mix the egg, cream and vanilla together and add to the flour mixture. Mix with a fork until just combined, be careful not to over mix.

The dough will be a bit shaggy, place on floured work surface and press gently into a circle that is about 1/2 inch thick. Cut in half, in half again and then each quarter into two wedges you will have 8 scones. Place on parchment lined baking sheet and freeze until completely frozen about 1 hour. You can then bake them or store in freezer bags until ready to use, I like to wrap each frozen scone individually in either plastic wrap or parchment.  Before baking brush the scones with some heavy cream and sprinkle some sugar on them. Bake in a 420 degree oven until golden brown, when touched with finger they will feel solid. Don’t over bake, because they are frozen it can take a little longer than usual approximately 20-25 minutes.

Sour Cherry Jam and Gooseberry jam

Makes 2 16 oz jars

2 pint sour cherries pitted, in separate pot 2 pint gooseberries trimmed

1 1/2 cup sugar each

pinch of salt

Cook on medium high heat until thickened. Test to see if its ready by spooning some of the jam on a very cold spoon, if it thickens it’s ready because it was not a lot of jam it only took a little less than 30 minutes to cook. Pour into sterilized jar, let cool to room temperature and refrigerate. Note: The longer you cook the thicker your jam will be, I like mine on the loose side so for my taste about 30 minutes was perfect.

Sour cherry pie filling

Makes 8 ounces

1 pint sour cherries pitted

2/3 cup sugar

4 tsp corn starch

pinch of salt

pinch of cinnamon (optional)

place everything in a medium non reactive pot and cook on medium high heat until thickened. Pour into clean or sterilized jar and refrigerate after it’s cooled to room temperature.

To make the hand pies use your favorite recipe for pie dough or pre made dough works great as well, using a biscuit or something round cut out circles, you will need 2 for each pie. Spoon a little filling in the middle, brush some egg was on the edge of the circle place the other round on top, seal, cut a vent in the top, brush with egg wash and sprinkle with sugar and bake in 375 degree oven for about 20-25 minutes.

Farmers Market Haul, A Guest Post, Zucchini Fritters And A Big Salad

The farmers market in my neighborhood is absolutely brimming with a fabulous variety of beautiful fruits and vegetables. I love going there and am always inspired by what I see and feel and smell and taste. The wheels are turning and I am so excited to announce that I will be doing another guest post with Teagan, her latest story is amazing and magickal. She brilliantly involves her readers in the stories, remember the Three Ingredients series?

What you see in the photo are pink gooseberries, sour cherries and plums. This guest post has been cooking for a while and I specifically shopped with that in mind. The fruit is so fresh and delicious and I am really looking forward to sharing the recipes with you, but that has to wait.

In the meantime I am going to share a recipe that I saw on Instagram, Zucchini Fritters with Feta and Dill. The recipe comes from Chef Michael Symon, some of you may have seen him on “The Chew”, Food Network or maybe you have eaten in one of his restaurants, well he is a wonderful chef and these fritters are so easy to make and really delicious.


They were delicious for breakfast with a 5 minute egg and salad. A light and satisfying meal.

My tomatoes

I am happy that my tomatoes are growing and it looks like they may just be turning from green to red soon. But in the meantime it’s great that the Farmers market has some beautiful tomatoes and the bounty this summer is phenomenal. I went again this morning and as usual my eyes are bigger than my stomach and I bought a lot, every year I plant basil and almost every year it dies, this year was no different. I was lucky to find a huge bunch of fresh basil and I plan on making some pesto with it.

Perfect summer dinner, fresh salad, simple vinaigrette and Rosé

Percy

I will leave you with a photo of Percy, he recently had dental surgery, 6 teeth pulled and he lost 3 or 4 while they were cleaning his teeth. It was a rough day post surgery and the day after, he was pretty sick. Percy can’t tolerate the heat and boy has it been hot out, my poor boy is miserable so we limit our time outside and I walk him very early in the morning between 5:30-6AM when it’s a little cooler out.

 

Chocolate Marbled Banana Bread

This banana bread recipe has been featured on this site many times, as banana bread and also using other fruits like apples and figs. It is IMHO the best banana bread recipe I have found. While perusing recipes I saw a gorgeous chocolate marble banana bread and although I have added chocolate chips never a chocolate swirl. I used my go to recipe and copied how the chocolate marble swirl was made. The bread is delicious, simple and I like to make 3 mini loaves and freeze them, it freezes beautifully.

It’s moist and chocolaty with lots of banana flavor. The spelt adds some texture and a delicious nuttiness that you only get from spelt.

Chocolate Marbled Banana Bread

Makes one 9 inch or 3 mini loaves

Adapted from a recipe by Martha Stewart

1 stick 4 oz softened butter

1 cup sugar

2 large eggs at room temperature

1 cup flour

1/2 cup spelt flour

1 tsp baking soda

1 tsp salt

1 heaping cup mashed very ripe banana (2 1/2 large or 3 medium bananas)

1/2 cup sour cream or creme fraiche

1 tsp vanilla

3 oz dark chocolate melted

2 tsp unsweetened cocoa powder

Heat oven to 350 degree’s. Prepare your baking tins by greasing generously either with cooking spray, butter or shortening. Place flours, baking soda and salt in bowl and whisk to combine.

In the bowl of a stand mixer add the butter and sugar. Cream until light and fluffy scraping the sides occasionally. Add the eggs one at a time beating well after each addition. Add the flour mixture and beat on medium high speed just until combined. Now add the banana, sour cream and vanilla and mix to combine.

Remove one cup of the batter to a small bowl. Melt the chocolate and add the cocoa powder, stir. Add to the 1 cup of batter and fold in.

Spoon some of the regular batter into the baking pan if using a 9 inch loaf pan add half the batter, now half of the chocolate batter in two spoonful. Add the rest of the plain batter and spoon the rest of the chocolate batter on top. Swirl gently with a knife or skewer being careful not to over swirl, a few times back and forth will be enough.

Bake the 9 inch loaf approximately 50-55 minutes and the 3 mini loaves approximately 25-30 minutes. A cake tester or toothpick should come out clean when inserted in the center. The loaves will be browned and feel firm.

 

Watercress Ricotta Torte

I  got a bit sidelined recently and although I made this recipe over a week ago it is just getting posted today, this recipe is delicious, easy to make and feeds an army. I was immediately drawn to it because there is no pie crust involved and it is similar to a quiche without the carb laden crust. The recipe is from Saveur, I made a few changes as I didn’t have quite enough watercress and I had some pea shoots in the crisper. They say to make it in a 9 inch spring form pan,I only had a 10 inch so added extra ingredients so it would t be as flat as a pancake. I also added more whole eggs and only 2 egg yolks. The beauty of making savory food is that you can adapt and get creative with ingredients. Here is the original recipe Watercress Ricotta Torte .

I am still trying to post using my iPad until I can purchase a new computer. Hoping that I am able to retrieve all of my documents and things that were on there, won’t know until I take it into the Apple Store and they take a look at it. I really don’t like using the iPad probably because I am not used to it. At least I can post albeit with some difficulties.

Watercress and ricotta torte

serves 6-8 generously

unsalted butter softened for greasing the pan

2 cups cleaned baby watercress chopped

1 cup pea shoots

3 cups ricotta cheese

1/2 cup creme fraiche or sour cream

1/2 cup grated parmigiano reggiano

1/2 cup asiago grated

8 whole eggs

2 egg yolks

pinch of nutmeg

salt and pepper to taste

zest of 1/2 lemon

4 scallions ends trimmed and left whole roasted until softened and lightly browned

Heat oven to 325 degrees. Grease well your springform pan. Microwave the watercress for 60 seconds and set aside. Chop pea shoots.

Add to a medium bowl the ricotta and sour cream, most of the grated cheese (reserve a little to sprinkle on top of the torte), the nutmeg, eggs and yolks, lemon zest and salt and pepper. Beat to combine and add the watercress and pea shoots stir just until combined.  Pour into the prepared pan top with the roasted scallions and sprinkle with the remaining grated cheese. Bake for 45-60 minutes. The middle will slightly jiggle. Remove from oven and turn on the broiler, place u dear the broiler until top is browned. Remove from oven and let cool in the pan, best served warm or at room temperature.

 

Mary’s Secret Ingredients Spring Box And A Smoothie Bowl

I need to apologize to Mary Frances, she was kind enough to send me her beautiful spring box of goodies. I told her I would include on the blog and post a recipe for one of the items included in the box. Time, life, stuff got me busy and I am afraid I am late in posting.

Mary’s Secret Ingredient Spring Box

I have used just about every item in the box, and love how varied and versatile they all are. I always look forward to the kitchen gadget which is always included. The stainless steel soap bar is so cool. When you cut garlic the smell of the garlic is transferred to your fingers,  I always knew that stainless steel removes the odor and pull out the nearest stainless steel utensil that I can find and rub my fingers on it using soapy water. It works every time but this handy gadget makes it easy, you fill with your favorite soap and rub away, it even comes with it’s own little caddy so no mess. Love it!

I really wondered what to make with the ingredients, I used the Get Dressed as a marinade for chicken, it was delicious but didn’t have good light and couldn’t take a photo. Honestly, I am not much of a mustard eater and don’t eat sandwiches so I still haven’t opened the mustard although I am certain it’s delicious. The whiskey infused chocolate truffles were so good I quickly downed them and, they were just fine on their own so why mess with perfection. That left the Soom chocolate tahini, I was a bit skeptical, I like tahini in hummus and halva is delicious but mixing with chocolate was something I never thought of. Tasting a spoonful of it, and then another I sort of became obsessed with the flavor, it’s delicious, not too sweet, you can definitely taste the tahini but it’s so well balanced with the chocolate I really liked it a lot.

I am on Instagram all the time and see these amazing smoothie bowls posted, every morning I have a smoothie or shake but never made a smoothie bowl. It came to me, use the chocolate tahini in a smoothie bowl, decorate with some fresh fruit and crunchy stuff and it would make an awesome breakfast. So that is exactly what I did. I always have frozen fruit on hand, for this smoothy I used frozen banana’s and strawberries, some coconut milk and the chocolate tahini. Blend it, pour it in a bowl, decorate. Simple and healthful and delicious.

Thank you again Mary Frances for the amazing box of goodies, I totally enjoyed it and apoligize again for the late posting. You all should give one of Mary’s boxes a try, visit Mary’s blog for amazing recipes and information about ordering her boxes, you will be introduced to some really great products, part of the proceeds goes to charity and I feel very strongly about always supporting small business. I believe the Spring Box may be sold out but you can order the box for Summer here.  Hurray for Entrepreneurs!

Hot Cross Buns

Last year I made hot cross buns, I liked them so much that they have become an Easter tradition. The recipe I made last year was really good,  but I’m always on the hunt for one that could be better. I use King Arthur Flour and love their recipes. My go to dinner rolls are from their site and they are the best, last years hot cross buns were also a King Arthur recipe.  In reading over this recipe I noticed that there is very little rising time involved, 45 minutes for the first rise and 20-30 minutes for the second rise, thats it. I chose to make them on a warm day to make the rise that much easier. The dough comes together quickly, it’s a very wet dough and now I know why they say to use a scoop and plop them in muffin tins, it does give the option of making them free form in a round pan (I chose that option). If you make them be warned the dough is hard to handle, it’s very sticky and soft. I first oiled my hands to try to form the balls and then changed to flour and let me tell you my hands were a sticky mess. I can deal with that but it makes forming the dough balls difficult. The recipe makes 18, I made them larger and it yielded 14. They also are not exactly round, sort of mishapen but they are very soft and fluffy.

Both recipe’s are similar in technique, I like the use of potato flour in these rolls, potato always yields a very soft moist roll, the flavor is good, however I liked the look of the other rolls I made more. Maybe I will play around with this recipe and see if I can’t get them to look better because they sure are delicious. So pillowy soft, a wonderful recipe and after tasting them I forgot about the sticky messy dough.

Ready to rise

Hot Cross Buns

Recipe from King Arthur Flour site

1 cup raisins, golden raisins or dried fruit (I used mixed dried fruit soaked in rum)

2 tbs rum or water

3 3/4 cup all purpose flour (Because the dough was so wet I added 3 tbs of flour to make it cohesive)

2 1/2 tsp baking powder

1 1/4 tsp salt

1/4 cup potato flour or potato flakes

1/3 cup sugar

2 1/2 tsp instant yeast

1/2 tsp cinnamon

1/2 tsp nutmeg (next time I will use 1/4 tsp nutmeg and 3/4 tsp cinnamon)

1/4 tsp allspice

2 large eggs

4 tbs melted butter

1 3/4 cup lukewarm water

Glaze (Optional but recommended)

1/3 cup sugar

4 tsp water

1 tbs vanilla extract

Icing for cross

1 1/4 cup confectioners sugar

2 tbs soft butter

1/2 tsp vanilla extract

1 tbs cream or milk

  1. Mix together the raisins and rum or water in a non-reactive bowl. For best absorption, use a microwave-safe bowl, cover the bowl, and heat for 1 minute, or until the mixture is simmering. Remove from the heat, and set aside to cool to lukewarm.
  2. Whisk together all of the dry ingredients in a mixing bowl.
  3. Stir in the Princess Cake Flavor (if you’re using it), eggs, water, melted butter and the raisin mixture (including any remaining soaking liquid), then beat at high speed for 1 minute. The dough will be cohesive, but not smooth; that’s OK.
  4. Cover the bowl and let the dough rest/rise in a warm place for 45 minutes; it’ll get a bit puffy, but won’t really increase much in size.
  5. Preheat your oven to 400°F. Lightly grease 18 muffin cups. If you have just one 12-cup muffin pan, use aluminum foil cups for the remainder of the dough; or make free-form buns, and place them in an 8″ round cake pan.
  6. To make the glaze: Stir together the glaze ingredients in a microwave-safe bowl, then heat in the microwave until the sugar dissolves when you stir the mixture. Set aside to cool for a couple of minutes.
  7. Use a muffin scoop or 1/4-cup measure to fill the muffin cups; each should be about 3/4 full. If you have a scale, use about 77g (2 3/4 ounces) dough in each cup.
  8. Brush the lukewarm glaze atop the shaped buns.
  9. Let the buns rise, covered, for 20 to 30 minutes, until they’ve risen just over the top of the cups.
  10. Bake the buns for 20 minutes, until they’re a light golden brown. Remove them from the oven, and quickly turn them out of the pans onto a rack; if you wait too long, the glaze will cause them to stick.
  11. Allow the buns to cool for 10 minutes before icing.
  12. To make the icing: Combine all the icing ingredients in a small bowl and beat until thick.
  13. Use a pastry bag and tip to pipe thick crosses onto the buns. If you don’t have a pastry bag, fill a sturdy plastic bag with the icing, squeezing it down into one corner. Snip the tip of the bag off, and squeeze the frosting onto the buns.
  14. Store, well-wrapped, for 2 days at room temperature, or freeze for up to a month.

 

Pancakes

I added blueberries

A basic pancake recipe should be in everyone’s repertoire and for many years I have used the pancake recipe in a vintage Betty Crocker cookbook, it’s good but I am constantly searching for a recipe that is even better. The pancakes should be tender and fluffy and light. I’ve tried separating the eggs and beating the whites, folding them into the batter and that works well but let me be honest, in the morning I don’t really feel like the extra work. I saw this recipe on Food52 by The Kitchn and the pancakes looked great I was intrigued by the directions, you do separate the egg, but add the white to the batter unbeaten. It didn’t really seem like that would produce a pancake that met my expectations but I had to give it a try.

I’ve mentioned before that I am an Air Bnb host and I had guests from England, they chose pancakes from the menu for breakfast and I thought this was the perfect opportunity to try this recipe.  The batter took only a few minutes to put together, it calls for full fat buttermilk which is kind of difficult to find. The buttermilk most readily available is reduced fat and the smallest size available is a 32 oz carton, the unused milk is frozen in an ice cube tray and stored in a freezer bag. I always have a jar of homemade creme fraiche in the refrigerator, so to make full fat buttermilk I add creme fraiche. The recipe calls for 2 cups of buttermilk and to make it full fat I used 1 3/4 cups buttermilk and 1/4 cup creme fraiche. You can also make buttermilk by adding lemon juice or vinegar to whole milk.

This is now the only recipe I will use for pancakes. I have removed the bookmark from my Betty Crocker cookbook, these pancakes are wonderfully light, fluffy, tender and tasty. I cut the recipe in half, I didn’t want that many pancakes and accidentally added the whole tsp of baking soda and baking powder (pre-coffee and very early) instead of cutting the amount in half and the results were great so I will continue to double the leavening agents when I make this recipe.

Buttermilk Pancakes

Food52 Genius Recipes – The Kitchn

Makes 18-20

2 1/2 cups flour (Editor’s note: in testing, we used 300 grams unbleached all-purpose flour)

2 tablespoons sugar

1 1/2 teaspoon fine salt

1 teaspoon baking powder

1 teaspoon baking soda

2 large eggs, separated

2 cups buttermilk (for extra, extra fluffy pancakes, seek out thick, whole milk buttermilk)

1/2 cup whole milk

10 tablespoons unsalted butter, melted and cooled

1 tsp vanilla (Not in the recipe but I added and it does make a difference)

Canola or unrefined peanut oil for frying

 

Heat the oven to 225° F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven.

Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, milk, and vanilla. Add the melted, cooled butter and whisk until well combined.

Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes. Note: I added extra milk as the batter was too thick, I only added enough to thin a bit approximately 1/4 cup added a tbs at a time.

Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.

The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.

Remove from the skillet to the baking sheet in the oven. Wipe any stray crumbs or scraps out of the skillet with a paper towel, add a little more oil, and continue to cook the remaining batter.

I added blueberries after I had spooned onto the griddle.

pancakes and fried egg