Monday, October 18, 2010

Buttermilk Pancakes and Syrup

Best. Pancakes. Ever. I didn't even like pancakes before I tried this recipe. And now this is my favorite breakfast to cook on the weekends. Amazing. Recipe is from Danielle's cousin.

Buttermilk Pancakes
- 2 C flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp soda
- 3 Tbsp sugar
- 3 C buttermilk
-2 large eggs
- 4 Tbsp butter

Buttermilk Syrup
- 1 C sugar
- 1 C butter
- 1/2 C buttermilk
- 1/2 tsp soda
- 1 Tbsp white corn syrup
- tsp vanilla

Boil all ingredients except vanilla for 5 minutes. Remove from heat and then add vanilla (or other flavor like maple).

Monday, October 4, 2010

Pumpkin Cornbread

We had this with Danielle's Chicken Tortilla soup and both are delicious! The soup was great- the chicken is so tender. My kids do not ordinarily touch cornbread but they made an exception for this recipe! You can scroll down for Danielle's soup recipe.

Pumpkin Cornbread (Real Mom Kitchen)
½ cup all-purpose flour
½ cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 tablespoon molasses
1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.
2. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.
3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes.
5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

Sunday, October 3, 2010

Citrus Cream Cheese Pull Apart Rolls

This recipe is originally from Cooking Light Magazine but was featured at Home Based Mom. We tried them this morning for the first time and they were a huge hit. I'm pretty sure we just started a tradition for conference mornings.

Citrus Cream Cheese Pull Apart Rolls
1 package frozen roll dough — (25-ounce)
Cooking spray
1/4 cup butter or margarine — melted
1/2 cup sweetened dried cranberries — (such as Craisins)
OR 1/2 cup dried apricots — chopped
1 cup granulated sugar — divided
2/3 cup 1/3-less-fat cream cheese — (6 ounces) softened (I used the whole 8 ounces)
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 cup powdered sugar
5 teaspoons fresh lemon juice

Thaw roll dough at room temperature 30 minutes. (It usually takes longer for them to be soft enough to cut.) Cut rolls in half. Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover; let rise in a warm place (85º), free from drafts, 30 minutes. Sprinkle with dried cranberries. Combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg; beat at medium speed of a mixer until well-blended. Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar, and rinds. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size. (It usually takes longer to double in size.)

Preheat oven to 350º.Bake at 350º for 20 minutes. Cover with foil. Bake an additional 5 mintues or until rolls in center are done. Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice. Drizzle over rolls.

OVERNIGHT VARIATION: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours. Gently remove plastic wrap from rolls; sprinkle with rind mixture. Let stand at room temperature 30 minutes or until dough has doubled in size. (Depending on the temperature of your kitchen it may take longer to double in size.) Proceed with recipe as directed.

Friday, October 1, 2010

Caramel Apple DIp

I don't know about anyone else but for conference weekend we always like to stay put at home and eat snack-y foods all weekend. This is a great dip for such an occasion. You can also set out a bowl of sprinkles or mini chocolate chips to sprinkle on top of the dipped apple slices...just in case you were wanting to amp up the sugar intake.

16 individually wrapped caramels, unwrapped
1/4 cup water
1 (8 ounce) package cream cheese
1/2 cup brown sugar

In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately with apple slices.

*I can't remember for the life of me who I got this recipe from. If I stole it from anyone let me know and I will give you all the glory.