Makes 12 pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 cup sour cream
- 3/4 cup plus 1 tablespoon milk
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- unsalted butter
- 2 ripe bananas diced, plus extra for serving
- pure maple syrup
Directions
In a medium bowl, sift together the flour, sugar, baking powder and salt. Whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1/2 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan (I use a 1/4 cup measure per pancake). Distribute a rounded tablespoon of bananas on each pancake. Cook for 3-4 minutes or until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another 1-2 minutes, until browned. Wipe the pan with a paper towel, add more butter and continue cooking the pancakes until all of the batter is used. Serve with sliced bananas, butter and maple syrup.
original recipe found here
Adapted just barely from Pastries from La Brea Bakery
The book says it yields 12 standard-size muffins, but I could have gotten 14 (if I hadn’t insisted upon overfilling and then overflowing the tins)
1/2 cup (2 ounces) walnuts or pecans
2 teaspoons fennel seeds
3 cups unbleached pastry flour or unbleached all-purpose flour
3/4 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 cups plain yogurt
3/4 cup vegetable oil (though I imagine that olive oil would be a delicious swap)
1/2 cup (4 ounces) ricotta cheese
6 tablespoons crème fraîche or sour cream
Kosher salt, to taste
Adjust the oven rack to the center position and preheat oven to 325°F. Lightly butter a 1/2-cup capacity muffin tin.
Spread the nuts on a baking sheet and toast in the oven until lightly browned (though I like my pecans a darker brown, for better flavor), about 8 to 10 minutes. Shake the pan halfway through to ensure that the nuts toast evenly. Cool, chop finely and set aside.
Turn the oven up to 350°F.
In a small sauté pan over medium heat, toast the fennel seeds, stirring occasionally until they become aromatic and turn slightly brown, about 2 to 3 minutes. Allow to cool and finely chop, crush or grind in a spice grinder, clean coffee grinder or mortar and pestle.
In a large bowl, sift the flour, sugar, baking powder and baking soda together to combine. Sprinkle in the fennel seeds. Make a large well in the center and pour in the yogurt and oil. Whisk together the liquids and gradually draw in the the dry ingredients, mixing until incorperated.
To prepare the filling: Place the ricotta in a mixing bowl and, if stiff, break it up wtih a rubber spatula to loosen. Stire in the crème fraîche and a pinch of salt.
Using a pastry bag fitted with a wide tip, a plastic bag with the corner snipped off or a spoon, fill each muffin tin one-third of the way with batter. Place one tablespoon of the filling into the center of each muffin.
(I suspect at this point that Silverton believes that your filling will be thick, and perhaps with a stiff ricotta and crème fraîche, it might have been, but my mixture, with store brand ricotta and sour cream, was more of a puddle that spilled out into a flat layer. While it didn’t matter in the end, it did make it harder to put the remaining muffin batter — which was stiffer than the filling — over the ricotta mixture with just a spoon and I ended up having to go the plastic bag/piping bag route to easily cover it. Grumble-gripe.)
Pipe or spoon the remaining batter into the cups, filling them to just below the rim. (Unlike you see in my pictures, as I overfilled the tins.) Sprinkle about 1 teaspoon of the nuts over the top of each. (I had extra.)
Bake for 25 to 30 minutes, until lightly brown and firm to the touch.
Do ahead: I’m going to put a big question mark in this space until smarter people than me weigh in on whether a ricotta-filled muffin can be stored at room temperature. (We left them out and lived to tell you about them, but perhaps this was still a no-no?) Muffins always freeze well, however if you’re looking to a get a head start.
Ingredients:
3/4 cup whole milk Tablespoon plus 1/2 teaspoon active dry yeast
1/2 cup granulated sugar
1 stick unsalted butter (6 Tablespoons softened, 2 Tablespoons melted)
2 large eggs
4 cups flour, plus more for dusting
1 teaspoon Kosher salt
1 cup light brown sugar
2 teaspoons cinnamon
1 cup pecan halves
Glaze:
1/2 cup packed dark brown sugar
6 Tablespoons unsalted butter
3 Tablespoons Scotch whiskey
2 1/2 teaspoons condensed milk
2 Tablespoons water
2 Tablespoons creme fraiche
1 1/2 teaspoons corn syrup
1/4 teaspoon salt
1/8 teaspoon vanilla extract
1/8 teaspoon baking powder
***
Directions:
1. Make the dough: In a glass measuring cup, heat the milk in a microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with a paddle, combine the warm milk with the yeast. Add the granulated sugar and the 6 Tablespoons softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs one at a time, Add the flour and salt and mix at low speed until incorporated, about 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature
for 30 minutes.
***
Preheat the oven to 325. Spray a standard 12 cup muffin tin with non-stick cooking spray.
***
On a lightly floured work surface, roll the dough out to a 9 by 24 inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 Tablespoons melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups, cut side up. Cover and let stand in a warm place for 30 minutes.
***
Set the muffin pan on a baking sheet and bake 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast 10 minutes until fragrant. Let cool and coarsely chop the nuts.
***
MEANWHILE MAKE THE GLAZE: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, creme fraiche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. remove from the heat and stir in the salt, vanilla, and baking powder.
***
Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about twenty minutes. Serve warm.
Yield 12 Buns.
* 3 eggs
* 1/2 cup water
* 2 cups self-rising flour
* 1 teaspoon black pepper
* 1 to 2 1/2 pound chicken , cut into pieces
* Crisco shortening for frying
Directions:
Beat eggs with water. In another dish, add just enough self-rising flour to coat all the chicken; add black pepper to flour.
Dip seasoned chicken in egg, then coat each piece with flour mixture. Melt the shortening in a cast iron dutch oven. Fry chicken in moderately hot shortening (350 degrees) until golden and crisp.
Remember that dark meat requires longer cooking time—about 13 to 14 minutes, compared to 10 minutes for white meat. Note: Paula's grandma said to always season the chicken and return it to the fridge, and let it sit as long as time permits…2 to 3 hours.
Paula's secret: She adds hot sauce to the eggs!
Source: Foodnetwork.com
You can buy this online for $35.00, or you can make it yourself. Here’s the recipe -
* 1/2 pound (2 sticks) butter
* 3 cups sugar
* 1 cup sour cream
* 3 cups all-purpose flour
* 1/2 teaspoon baking soda
* 6 eggs
* 1 teaspoon vanilla
Directions:
Preheat oven to 325 degrees. Cream butter and sugar together; add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each. Add vanilla. Pour into a greased and floured tube pan and bake for 1 hour 20 minutes.
Source: Foodnetwork.com
Ingredients
- 1 (8-ounce) brick cream cheese, room temperature
- 1 stick butter, at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1 (18-ounce) box moist chocolate cake mix
- Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
Source: foodnetwork.com
This is a small recipe, so I doubled it -
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar (I used light brown)
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Preheat oven to 350,
Cream wet ingredients, add dry and roll in 1-1/2 tablespoon size balls. roll in topping bake 10-12 minutes until edges just start to brown. Don’t overbake.
This recipe got great reviews. I like the addition of nutmeg to the dough. This one is a must try, ladies. ~ janAlmost-Famous Cinnamon Rolls
Adapted from the recipe at Food Network
Makes 6 enormous rolls, or 8 huge rolls
For the Dough:
1 cup whole milk
1 1/4-ounce packet active dry yeast
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
For the Filling:
All-purpose flour, for dusting
12 tablespoons unsalted butter, softened, plus more for the pan
1/2 cup granulated sugar
3 tablespoons ground cinnamon
For the Glaze:
2 cups confectioners’ sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted
Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don’t stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary).
Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
Roll out the dough, fill and cut into buns (*see instructions below*). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
*How to Form Cinnamon Buns*
On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.
Cut the cylinder with a sharp knife to make 6 or 8equal-size buns.
Even easier, take a piece of thread, doubled, slip it under the bun where you want to cut it, bring it up, crisscross the thread and pull. You have a perfectly cut bun. Pinky swear. ~ jan
Source: Food Network
Veronica told me about these today. Oh my, what a great idea for Valentine’s Day, and SO easy, too…
1 bag Oreo Cookies, ground up in blender or food processor
1-1/2 8oz. packages of cream cheese, softened
2 cups white chocolate chips or good quality white chocolate
1/2 cup semisweet chocolate chips or milk or dark chocolate for drizzling
1. Combine ground Oreos and cream cheese in mixer using paddle attachment until well mixed. Roll into 1 inch balls (makes about 30) and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate in microwave for 1-2 minutes on 70% power. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt dark chocolate and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.
