I usually halve this recipe -- half a recipe makes enough for 2 hungry people
2 eggs
1 cup milk
2 tablespoons vegetable oil
3 tablespoons butter, melted
1 1/4 cup all-purpose flour
3 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt.
1. Place a nonstick griddle or a skillet over medium heat. In a large bowl, beat eggs until light and foamy. Add milk, oil and butter. In another bowl, sift together dry ingredients, then beat them into the liquid ingredients with a wire whisk.
2. When skillet is hot, pour in about 1/4 cup batter for each pancake, leaving space between. Flip when batter bubbles. Continue cooking for about a minute. Serve immediately.
Nice to add things like fresh corn, cornmeal, milled flax seed, blueberries, etc.
Wednesday, February 6, 2008
Hummingbird Cake
This is an old southern recipe. Which is another way of saying that it has enough sugar in it to make you twitch.
Cake:
3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/4 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8oz) crushed pineapple, well drained
1 cup chopped pecans
2 cups chopped firm ripe banana (about 4 bananas)
Frosting:
16 ounces cream cheese, softened
1 cup butter, room temperature
2 pounds confectioner's sugar
2 teaspoons vanilla extract
1/2 to 1 cup chopped pecans
Directions:
Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
Cream Cheese Frosting: Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans. Or you could add even MORE sugar by sprinkling it with decorating sugar or jimmies.
Cake:
3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/4 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8oz) crushed pineapple, well drained
1 cup chopped pecans
2 cups chopped firm ripe banana (about 4 bananas)
Frosting:
16 ounces cream cheese, softened
1 cup butter, room temperature
2 pounds confectioner's sugar
2 teaspoons vanilla extract
1/2 to 1 cup chopped pecans
Directions:
Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
Cream Cheese Frosting: Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans. Or you could add even MORE sugar by sprinkling it with decorating sugar or jimmies.
Tuesday, February 5, 2008
New York Cheesecake
Crust:
1 1/4 c graham cracker crumbs
6 tbsp melted butter
Cake:
5 (8-oz) packages cream cheese, softened
1 cup sugar
grated zest of 1 lemon
5 large eggs plus 2 large egg yolks
1/4 cup heavy cream
1 teaspoon vanilla
Toppings (optional): all added just before serving
- 1 cup sour cream
- raspberry coulis (my favorite)
Set oven to 500. Mix butter and graham cracker crumbs and press into bottom of a 9- or 10-inch springform pan and up the sides a little bit. In a bowl mix cream cheese with sugar and zest until smooth. Add eggs one at a time, mixing until smooth. Add vanilla and cream and pour batter into cake pan. If you are feeling vigorous, I prefer msing this by hand -- the batter isn't as smooth, but there's less air in the cake so it doesn't slump as much.
Bake 10 minutes at 500, then lower temp to 200 and continue baking for another hour. It will still jiggle a little when it's done. Remove from oven, cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. I have tried with and without a bain marie and frankly can't tell the difference.
Also -- you can make very nice little mini cakes by lining a smaller container (custard cups, smaller pans, etc.) with foil and then putting in the crust and batter and peeling the foil away afterward.
1 1/4 c graham cracker crumbs
6 tbsp melted butter
Cake:
5 (8-oz) packages cream cheese, softened
1 cup sugar
grated zest of 1 lemon
5 large eggs plus 2 large egg yolks
1/4 cup heavy cream
1 teaspoon vanilla
Toppings (optional): all added just before serving
- 1 cup sour cream
- raspberry coulis (my favorite)
Set oven to 500. Mix butter and graham cracker crumbs and press into bottom of a 9- or 10-inch springform pan and up the sides a little bit. In a bowl mix cream cheese with sugar and zest until smooth. Add eggs one at a time, mixing until smooth. Add vanilla and cream and pour batter into cake pan. If you are feeling vigorous, I prefer msing this by hand -- the batter isn't as smooth, but there's less air in the cake so it doesn't slump as much.
Bake 10 minutes at 500, then lower temp to 200 and continue baking for another hour. It will still jiggle a little when it's done. Remove from oven, cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. I have tried with and without a bain marie and frankly can't tell the difference.
Also -- you can make very nice little mini cakes by lining a smaller container (custard cups, smaller pans, etc.) with foil and then putting in the crust and batter and peeling the foil away afterward.
Monday, January 21, 2008
Meat Loaf
Fills one large loaf pan. A meatloaf pan (double pan with holes in the top pan) is recommended, if you have one -- it lets the fat drain off.
1/2 lb. sliced mushrooms
2 lb. ground beef
1/2 lb. gound pork or pork sausage
1 cup bread crumbs or Panko
1/2 cup parmesan cheese, grated
1 medium onion, chopped
4 cloves garlic, chopped
4-6 chopped sundried tomatoes (optional)
3 or 4 eggs, lightly beaten
2 tsp Worcestershire sauce
1 tsp oregano or marjoram
1 tsp thyme
salt and pepper to taste
Preheat oven to 425. Mix together all ingredients and put in loaf pan. Put meatloaf in oven, lower temp to 350 and bake for about 45-60 minutes, or until done.
Gingerbread men
3 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
1/2 cup dark-brown sugar, packed
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoons ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup unsulfured molasses
Optional raisins, chocolate chips, candy pieces, frosting
Royal Icing
1 egg white
1/2 teaspoon lemon juice
1 3/4 cup confectioners sugar (powdered sugar)
In a large bowl, sift together flour, baking soda, and spices. Set aside.
In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour. Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes.
Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired. Makes 16 5-inch long cookies.
Royal Icing
The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria. With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture's temperature is 160°F. Then remove from microwave, and beat in the remaining sugar until stiff peaks form. Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise. (Raw egg white alternatives from the 2006 Joy of Cooking) If the icing is too runny, add more powdered sugar until you get the desired consistency. Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out. Ice cookies when cool. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons".
3/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
1/2 cup dark-brown sugar, packed
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoons ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup unsulfured molasses
Optional raisins, chocolate chips, candy pieces, frosting
Royal Icing
1 egg white
1/2 teaspoon lemon juice
1 3/4 cup confectioners sugar (powdered sugar)
In a large bowl, sift together flour, baking soda, and spices. Set aside.
In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour. Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes.
Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired. Makes 16 5-inch long cookies.
Royal Icing
The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria. With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture's temperature is 160°F. Then remove from microwave, and beat in the remaining sugar until stiff peaks form. Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise. (Raw egg white alternatives from the 2006 Joy of Cooking) If the icing is too runny, add more powdered sugar until you get the desired consistency. Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out. Ice cookies when cool. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons".
Wednesday, January 16, 2008
Mickey Mazur's Blueberry Coffeecake
Ingredients:
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1/2 cup sour cream
1 egg
2 cups blueberries
Topping:
1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/4 cup butter, melted
Icing:
1/2 cup powdered sugar
Water
Instructions:Preheat oven to 375 degrees. Grease 9-inch spring-form pan with 3-inch sides.In a large bowl, blend together flour, sugar, baking powder, and salt. Cut in butter. Add milk, sour cream, and egg. Beat with spoon 30 seconds and fold in blueberries. Spread batter carefully in pan.Combine sugar, flour, cinnamon, and butter to topping and sprinkle over batter. Bake 45-50 minutes. Combine powdered sugar and enough water for icing with a drizzling consistency. Drizzle over cake while cake is still warm.
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1/2 cup sour cream
1 egg
2 cups blueberries
Topping:
1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/4 cup butter, melted
Icing:
1/2 cup powdered sugar
Water
Instructions:Preheat oven to 375 degrees. Grease 9-inch spring-form pan with 3-inch sides.In a large bowl, blend together flour, sugar, baking powder, and salt. Cut in butter. Add milk, sour cream, and egg. Beat with spoon 30 seconds and fold in blueberries. Spread batter carefully in pan.Combine sugar, flour, cinnamon, and butter to topping and sprinkle over batter. Bake 45-50 minutes. Combine powdered sugar and enough water for icing with a drizzling consistency. Drizzle over cake while cake is still warm.
Apple Crisp
Serves 4-6
This is a variation of Mom’s favorite recipe from the 1961 edition of the New York Times Cookbook. Thanks to Ariel Mazur, who pointed out that Honeycrisp apples are the best.
1 stick butter
¾ cup flour
1 cup sugar
¼ tsp. salt
½ tsp. cinnamon
1/8 tsp. ground cloves
8 apples, peeled, cored, and sliced into eighths
Juice of 1 lemon
Preheat oven to 350 degrees. In a small bowl, mix the butter, flour, salt, and ½ cup of the sugar to a crumbly consistency. In another bowl, combine the apples, lemon juice, spices, and the other ½ cup of sugar. Pour apple mixture into a buttered 8”x8” or similar baking dish and pat the butter mixture loosely on top. Bake for 45 minutes or until the apples are tender and bubbling and the crust is browned. Serve with ice cream or whipped cream or heavy cream.
This is a variation of Mom’s favorite recipe from the 1961 edition of the New York Times Cookbook. Thanks to Ariel Mazur, who pointed out that Honeycrisp apples are the best.
1 stick butter
¾ cup flour
1 cup sugar
¼ tsp. salt
½ tsp. cinnamon
1/8 tsp. ground cloves
8 apples, peeled, cored, and sliced into eighths
Juice of 1 lemon
Preheat oven to 350 degrees. In a small bowl, mix the butter, flour, salt, and ½ cup of the sugar to a crumbly consistency. In another bowl, combine the apples, lemon juice, spices, and the other ½ cup of sugar. Pour apple mixture into a buttered 8”x8” or similar baking dish and pat the butter mixture loosely on top. Bake for 45 minutes or until the apples are tender and bubbling and the crust is browned. Serve with ice cream or whipped cream or heavy cream.
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