FoodAskew |

Recipes, Tips, & Reviews from home cooks better than I am.

Gary’s Pioneer Pancakes

Thursday Sep 29, 2011

Submitted by Gary Floyd
Makes 12

Ingredients

1½ c. cake flour t tbsp cake flour, reserved
¼ tsp salt 1 tbsp baking powder
3 tbsp sugar 1½ c. evaporated milk
1 lemon 1 large egg
1½ vanilla extract butter
maple syrup

Pancakes

Directions

  1. Heat griddle or skillet over medium to low heat.  In a large bowl combine flour, salt, baking powder, & sugar.
  2. In another bowl, combine evaporated milk, lemon juice, & lemon zest.  Let rest for 4-5 minutes.  Add egg, vanilla, & melted butter.  Lightly stir to blend.
  3. Gently combine wet & dry ingredients (wet into dry).  Stir to blend ingredients.  Add more milk if batter seems too thick.  Do not make too thin of a batter.
  4. Melt a dab of butter on heated skillet/griddle.  Drop batter by ¼ cups & cook until golden (approximately 1-2 minutes per side).  Serve with softened butter & syrup of choice.

Chef’s Note: You can substitute buttermilk for the evaporated milk & lemon juice & zest.

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Jillian Michael Brownies

Friday Aug 13, 2010

Submitted by Cre8ive
Serves 16

Ingredients

2/3 c. mild honey 1/3 c. unsweetened cocoa powder
½ c. white whole wheat flour ¼ tsp aluminum free baking powder
¼ tsp baking soda ¼ tsp salt
½ c. unsweetened applesauce 2 tbsp olive oil
1 large egg ¾ tsp pure vanilla extract

Brownies by yum9me on FlickrDirections

1. Preheat oven to 350°F. Spray an 8″ square pan with olive oil. Set aside.
2. Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny & just bubbling, 45 to 60 seconds. Add cocoa & stir with a fork until well combined. Let cool to room temperature.
3. Meanwhile, in a small bowl, place the flour, baking powder, baking soda, & salt. Whisk until well combined.
4. In a large bowl, combine the applesauce, oil, egg, & vanilla. Whisk together until well blended. Add honey, cocoa mixture & whisk until smooth. Add the flour mixture to the liquid mixture & stir until no traces of flour remain. Scrape the batter into the prepared pan.
5. Bake until the surface looks dry around the edges of the pan & a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack & let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days)
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.

Nutritional Facts: calories: 82.8 fat: 2.3 g protein: 1.3 g carbohydrates: 16.2 g fiber: 1.2 g

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Burnt Sugar (Caramel) Cake

Monday Aug 2, 2010

Submitted by Marilyn Braunger

Ingredients

2 1/3 c. sugar ½ c. water, boiling
½ c. shortening, softened 1 1/3 tsp salt
3 eggs 2 1/3 c. sifted flour
2½ tsp baking powder 1 tsp vanilla extract
½ c. cream 6 tbsp butter
3 c. sifted powdered sugar

Directions

  1. Melted caramel by divadea on FlickrMelt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.
  2. Cream together the softened shortening & remaining sugar until fluffy.  Beat in thoroughly eggs.  Sift together the flour, baking powder, & 1 tsp. salt.  Stir in alternately with caramel mixture.  Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.
  3. Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting.  Beat in the powdered sugar, salt, & vanilla extract.

Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour

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Nutmeg Feather Cake

Thursday Jul 29, 2010

Submitted by Marilyn Braunger

Ingredients

¼ c. butter ¼ c. shortening
¼ tsp salt 1½ c. sugar
½ tsp vanilla extract 3 eggs
2 c. sifted all-purpose flour 1 tsp baking soda
1 tsp baking powder 1½-2 tsp ground nutmeg
1 c. buttermilk or sour milk

Directions

  1. Nutmeg by Nikita Avvakumov on FlickrCream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. 
  2. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. 
  3. Pour into greased & lightly floured 13″x9″x2″ pan. 
  4. Bake in 350°F preheated oven for 30 minutes or until done. 
  5. Cool & frost.

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Sugar Cookies

Sunday Jul 25, 2010

Submitted by Marilyn Braunger

Ingredients

1 c. butter flavored Crisco 1 c. sugar
1 egg 2 c. flour
½ tsp baking soda ½ tsp salt
½ tsp cream of tartar 1 tsp vanilla extract
colored sugar

Directions

  1. Blend Crisco & sugar; add egg & mix well.  Add remaining ingredients & blend.  
  2. Roll into walnut size balls.  Roll into colored sugar & flatten with a glass.  
  3. Bake 7-10 minutes in preheated 350°F oven.

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