Cranberry Pancakes

Such a beautiful Sunday morning here, in S. Florida. Windy, mostly sunny, and 74 degrees F. which actually feels like in the low 60's...always about ten or more degrees cooler on the beach! A perfect time to make pancakes from scratch, especially when you still have a couple bags of fresh cranberries that you put in your freezer from last December...better use them up, although you can keep them in the freezer for at least 1 year! I always use my 'tried and true' Mark Bittman's Basic Pancake recipe, but this time I followed the Better Homes and Gardens, which has the addition of fresh orange juice as well. A good way to start your morning, on a lazy Sunday!

I have absolutely no clue, how many points these yummy pancakes are for Weight Watchers, but I quit temporarily again...for the third time, not easy to keep up with the points. You have to be really diligent to stay with the program!

Close up, you can see the beautiful ruby red chopped fresh cranberries, nestled in the fluffy light pancakes. This is a rare treat, which is the best way to enjoy at home, and forget about Pancake House, which we only have a couple left over now, in our area. Even if you would go out for breakfast or brunch, you will not find this anywhere...so stay home, and follow this easy recipe. You can also use frozen cranberries, but fresh cranberries are totally out of season for now!

Now, are you convinced how much tastier it is to make your own homemade pancakes from scratch, and adding cranberries, blueberries, chocolate chips that my grandchildren love...but one of my all-time favorite is perfectly ripe, sliced bananas dropped right on the top of the batter, as you're making it...yumm...enjoy!

Cranberry Pancakes

• 1 1/2
  cups cranberries, coarsely chopped

• 1/4
  cup sugar

• 2
  teaspoons finely shredded orange peel

• 1 1/2
  cups all-purpose flour

• 2
  teaspoons baking powder

• 1/2
  teaspoon baking soda

• 1/2
  teaspoon salt

• 1
  egg, slightly beaten

• 1
  cup buttermilk

1. In a small mixing bowl combine cranberries, sugar, and orange peel; set aside. In a large mixing bowl combine flour, baking powder, baking soda, and salt. In another mixing bowl combine egg, buttermilk, orange juice, and margarine or butter. Add to flour mixture. Stir just until combined but still slightly lumpy. Fold in cranberry mixture.
2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle.
3. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Maple Syrup. Makes 16
4. 
   

Kodiak Cakes...Pancakes

I hope all you wonderful Moms had a lovely Mother's Day! These delicious pancakes were not for Mother's Day; I made them previously, last week, to be exact! A Canadian friend suggested this unusual, super moist, totally natural ingredients...no need to add eggs, or milk, so easy, that I splurged a little, adding fresh strawberries to top it off, and a little decoration with Ready Whip whipped cream...the best pancakes I've ever had from a box mix!

I never even knew about these amazing pancakes...or 'Flapjacks' as they call them, until I was introduced to it, and can only find them at Target! It's been around for a long time, but there is a 'success story' behind it. If any of you have watched Shark Tank...which I sometimes have watched, but missed this one...here's the story behind it!

Kodiak Cakes - Pancake and Waffle Mix

Kodiak Cakes on Shark Tank

Pancake and Waffle Mix - Episode 528 - 4/4/2014

 The more I learn about these Kodiak Cake's, the more I'm convinced this business is destined to become a Super Successful Shark Tank Product. First off you need a superior and healthier product to compete in the multi-billion dollar Pancake and Waffle Mix Industry.  Next you'll need a razor-sharp marketing edge that absolutely makes your product stand out above-and-beyond any competition. Also, as with all Successful Shark Tank products, it helps to have a great story how you're business first began, and yes, the Kodiak Cake's also has a very interesting story indeed.



Original Kodiak Cakes
Flapjack and Waffle Mix

I first started writing this article (I had it half way done) with the assumption Kodiak Cake's first began by then 8 year old Joel Clark, who was selling this now famous flapjack and waffles mixes door-to-door out of his wagon. Although part of the story is true, it was his Mom who first began selling the Kodiak Pancake Mixes under the Baker Mills business name, the last names of both her Mom and Grandmother. The actual "Whole Wheat Hot Cake's" recipe was developed by Wallace Christofferson, the Family's Grandpa who perfected the now famous breakfast product over many years of trial and error. It looks like both Brother's Jon and Tim Clark, have also played vital role's in making the Kodiak Cake's a success.
 

read more....

 Kodiak Cakes...Pancakes, and Waffle Mix

The best pancakes...ever! I highly recommend it!

Make sure to add Real Maple Syrup on top...nothing but, the BEST!

Of course, if you would like to make your pancakes from 'scratch'...I recommend
Mark Bittman's Perfect Pancakes  simple and amazing recipe...(from a previous post of mine)

My choice was the Whole Wheat Oat, and Honey brand...just add;

1 cup of mix...







and add 1 cup of plain water. With a wire whisk, lightly whisk it till lumps disappear, and smooth.

In a preheated large cast iron skillet, heavy skillet, or a large griddle...
for small pancakes which yields about 6;
scoop with a 1/3 measuring spoon, and flip over when it starts to bubble!



For larger pancakes; you can scoop with 1/2 measuring cup which makes about 3 or 4.

You can double or triple the recipe...no eggs or milk required to add!

Mark Bittman's Bread Pudding...and Giveaway!

Perfect bread pudding, right out of the oven!

There's a saying..."what you see, is what you get"...or a favorite of mine...IT IS, WHAT IT IS!...When life gives you lemons; you make LEMONADE...When your son brings you a homemade beautiful round Challah bread with raisins, from a Kosher kitchen...that has been blessed by a Rabbi...you eat half, freeze the other half...and make the best Bread Pudding...ever!
Linking to:
Hearth and Soul Blog Hop @Zesty South Indian Kitchen
Full Plate Thursday @ Miz Helen's Country Cottage 
Thursday Favorite Things @ Katherines Corner 

Not only did I feel blessed, but comforted...knowing, that this bread will be best, used  for french toast, or make a fabulous bread pudding...not just any old recipe, but my most favorite, trustworthy Mark Bittman's
"How to Cook Everything" Simple Recipes for Great Food!...don't expect pretty photos, and illustrations in this 944 page of a bright yellow soft covered book (comes in hard cover, as well)...you can certainly order this on Amazon, and get it for a great price, but mine was also NEW, which I purchased 2 years ago at Goodwill for 79 cents...a price which is no longer available for soft covered books. Today, it would cost me $4.00 even at Goodwill...but then you can probably get this at Amazon for the same price, and pay $3.99 for shipping. It's still a great bargain...either way!

I don't recall bragging so much about any cookbook, as I am totally in love with this one. I have managed to take it home several times...only, to find it back here at my daughter's house because we are both sharing the book.

This is how it goes...you decide to make a great dish, dessert, breads, anything your heart desires...you will find a simple version of it in this book; it virtually is, like a Bible...next, you go online, if you want to compare other similar recipes, and even find photos of it, and start comparing and creating it to your needs...but don't be "stingy"...be a friend, and mention the source! I can relate to your own creation of a fairly simple 'staple' recipe which do not require a source...but let's face it. We are not 'Martha Stewart'...or 'Giada'...or 'Nigella'...we don't have a cooking show, or have our own 'food magazine' like Martha Stewart...LIVING, which by the way, is one of my all-time favorite cooking magazines, next to Bon Appetit!

...but, you never know! Dreams can become a reality! You can become the next Food Channel 'cooking star'...or can go on T.V.'s CHOPPED program...and get yourself 'chopped off' after the first 'brutal challenge'...or, become the winner and take home the $10,000. which is not EASY!

I'm getting way off the subject here. I will share 2 recipes with you...the other, which I promised is my 'staple' banana bread recipe...and I do repeat...'staple'..because, both Lora and I make this once or twice a week, without consulting a recipe...just have it memorized after all these years, and totally cut down on the 1970's overload of sugar, and oil that they used in basic recipes. When I see a banana bread recipe posted with 1 cup of oil, and 2 or more cups of sugar, I just want to scream...NO, NO...you're killing us! (well, just a little dramatization of it) but seriously, who needs all that cholesterol and sugar, and most of the time with the overload of 'butter'...and let's not even go there...we all know what happened with Paula Deen; don't get me wrong, I love her dearly, and all her creative recipes, and her Southern "y'all" charm. We just need to stay, or get healthy, that's all!

Bread Pudding
adapted from: How to Cook Everything 
by, Mark Bittman

3 cups of milk, (I used low-fat)
4 Tbsp.=1 1/2 sticks butter, plus extra  for greasing the pan. (I used cooking spray to grease pan)
1 1/2 teaspoon ground cinnamon
1/2 cups sugar plus 1 Tbsp.
pinch of salt
8 thick slices of white bread, crust removed
(I used leftover Challah)
3 eggs ( I used 4)

Preheat oven to 350 degrees F. Over low heat in a small saucepan warm the milk, butter 1 teaspoon cinnamon, 1/2 cup sugar, Just until butter melts. Butter, or spray an 8x8 square glass baking dish, or a casserole dish that can fit 1 1/2 quarts.

Cut or tear the bread in bite-size pieces (as in upper photo) and pour the milk mixture over it. ( I sprinkled the cinnamon, salt, and sugar, directly on the bread cubes, did not add in the milk mixt. to heat up)

Let the milk mixture sit for a few minutes, submerging
any pieces of bread that rise to the top.

Beat the eggs lightly, and pour over the bread mixture, stirring gently, being careful not to disturb the bread pieces. Mix together the 1 Tbsp sugar with the 1/2 teaspoon cinnamon, and sprinkle over the top.

This is how the mixture should look like...now, you are ready to bake it.

Bake 45 minutes...no longer than 1 hr. Center will be just a little wobbly, but it will settle as it cools a little.
Serve warm, or cold, with maple syrup, whipped, cream, or just plain powdered (icing sugar)

For chocolate pudding: Melt 2 ounces bittersweet chocolate with the milk, and butter, and proceed as above.

For Apple-Raisin filling: Add 1 cup peeled, grated, and drained apples, and 1/ cup or more raisins to the mixture, along with the eggs.

Elisabeth's Banana Bread

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cane sugar
1/4 cup light brown sugar
2 eggs
1/4 cup vegetable oil
1/4 cup low-fat milk
3 rip bananas mashed
1 cup semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray, set aside. In a large bowl, add the flour, baking soda, baking powder, and salt. Mix together. In a medium bowl, mash the bananas with a potato masher, or fork, and add the sugars to it; stir to combine. In a small bowl, mix together the eggs with the oil, and milk, beating with a fork, or whip just to combine well. Add the bananas mixture to the flour, and pour the egg mixture over the top...stir to combine.
Stir 3/4 cup of the chocolate chips into the batter; spoon into the loaf pan, and sprinkle the remaining chocolate chips over the top. Bake for 30 minutes @ 350 degrees F.  Lower the temperature to 325 degrees, and bake for an additional 25 to 30 minutes. Cool on rack, and it will release easily from pan, after it cools down slightly.

note:
This is my very own "tried and true" recipe, and it is 'fail proof' ...you must add the ingredients just the way I have it written, in that order, and also for the temperature, and time baked. For the sugar, you can use just white sugar instead both kinds, but increase to sugar to 1 cup. You can also substitute by adding equal amount of whole wheat flour to equal amount un-bleached all purpose flour. You can add raisins, chopped nuts, cranberries, dried cherries, or any kind of dried fruits. I would not recommend fresh chopped fruit, they will add too much moisture and make the bread soggy!

...one more thing; I just recently received this special back order issue, for my 2yr Blog Anniversary giveaway.

I have not heard from anyone if you are in interested in my special giveaway of the 100yrs of American cooking edition, which came out in 1999. I love this special issue, and kept the magazine for 13 years now, using some of the best recipes...ever!

Back in 1999, it cost $3.95...I back ordered a special order...brand new one, plastic sealed edition...which cost $12.99 (still a thrift price) for something so special..the shipping was (that's where they get you) another $3.99, well worth it!

Are you going to miss out on this giveaway gift that has century old culinary stories, including the famous Amircan Apple Pie that debuted in 1900, the famous Coca Cola, in the late 1899,  the famous Betty Crocker in the late 1930's, Julia Child in the early 1950's famous movie stars, our very own American Mac n' Cheese, with updated old recipes...just look at the famous American list of products that our known all over the world, and when they debuted!

Hostess Twinkies (1930)
Snickers (1930)
Bisquick (1931)
Fritos Corn Chips (1932)
Skippy Peanut Butter (1932)
Campbell's Chicken Noodle
and Cream of Mushroom  Soups (1932)
Ritz Crackers (1934)
Five Flavors Life Savers (1935)
Kraft Miracle Dressing (1935)
Kix Cereal (1937)
Kraft Macaroni and Cheese Dinner (1937)
Pepperidge Farm Bread (1937)
Spam (1937)
Lawry's Season Salt (1938)
Lay's Potato Chips (1938)
Nestle's Crunch bars (1939)

There's a lot more to mention...and the most popular of them all is the famous OREOS that just recently celebrated its 100 years in America and is now, famous, and well liked all over the world! Now, isn't this something for us to be proud of that's American?
...and don't forge the JELL-O which has been around since 1897...and took America by the storm in the 1920's...and making a comeback now, after declining since the late 80's.

...one more item...(among tons of others) THE CANDY MAN
who can forget the ever so famous HERSHEY'S CHOCOLATE BARS?
Founded by Milton Hershey, in 1900...his chocolate was so well known an famous, by 1906, he got the town named after him!
So, there you have just some of the famous century information, along with photos and updated old recipes, and new ones, as well!
It's a whopping double issue of 254 pages, compared to this July grilling issue of Bon Appetit, of 122 pages. that costs you $4.99 an issue, if you don't have a subscription, which I've had for over 20 years!

I'm repeating this giveaway gift...just let me know if you would like it...no strings attached...but if you don't mention something about this amazing issue, then I will assume you're not interested in winning this!

 
OK...gotta go now. Luigi the little precious Chihuahua ...and Stella (not pictured) are hungry, and so am I...so let me hear from you...until then, have a wonderful Monday, Tuesday at some places...we're getting a tropical storm, rain, rain...and more rain!
xo

Out With the Old...and In With the New Year!

Savory Stuffed Cabbage Rolls- click on the link, for the recipe!

With the new year quickly approaching upon us, where as in Australia, New Zealand, China, Malaysia, and Japan, already has celebrated the New Year 2012...we will be be doing the same, at midnight! I will be featuring some of my dishes from 2011 that in our Hungarian/Italian tradition we celebrate.Savory Stuffed Cabbage Rolls, or Sweet Stuffed Cabbage Rolls is our tradition, to start the New Year off. The ground meat stuffed cabbage, is made with beef, but the fresh sausage is pork, and pork is traditionally eaten, for good luck!

Italian Sausage with Grilled Cheddar Polenta-click on the link for recipe

Here's another suggestion: Italian Sausage with Grilled Cheddar Polenta. One of our very favorites, but if you're a vegetarian, you can omit the sausage...in fact, don't omit the sausage, just try the delicious polenta, filled with chopped jalapeno pepper, and grilled potatoes, onions, and zucchini, is sure to satisfy your hunger, and it's such a fabulous meal combination.

Garden Lentil Balls

No...these are not meatballs, they are actually Garden Lentil Balls and are packed with fresh gremolata, made with a combination of fresh herbs and fresh garlic, of course. Check for the recipe for the gremolata, as well. You can use lemon, in place of orange to make it traditional.You can also add Marinara sauce on top of these yummy lentil balls, and eat it as a main dish, with past

In Southern Italy, there is a tradition: OUT WITH THE OLD...meaning, on New Year's day, you throw out old objects, out the window, or over the balcony...just with caution!

Last...but not least, another Italian tradition, I don't know exactly which region it comes from, but listen to this one...WEAR RED UNDERWEAR!...yes, it's a tradition, but not just any old "ratty" red underwear, it has to be a new one!...most importantly, a gift from someone...LOL

...another suggestion for New Year's, is brunch... too early for breakfast, and maybe you want to chuck the suggested tradition, and go with BRUNCH!

Home fries-click on the link for recipe

There's nothing more comforting for a brunch than Home fries, bacon, scrambled eggs, or pancakes, waffles, and most comforting and so yummy, are the french toast!

Mark Bittman's Perfect Pancakes

 ...or how about these totally delicious and perfect pancakes...Mark Bittman's Perfect Pancakes. I was on a blueberry "kick, when I made these yummy pancakes! So amazing, really good!

It has been such a blessed year, with family, and friends, my life is fulfilled with such joy, you have all given me...by supporting my blog with all your sweet comments, love, and caring!

Wishing all of you a Very Happy New Year, in health and prosperity...with Love!

HAPPY NEW YEAR!

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And days o’ lang syne!

Chorus:

For auld lang syne, my dear
For auld lang syne,
We’ll take a cup o’ kindness yet
For auld lang syne!

Chocolate Drop Cookies...Cookbook Sundays!

Please don't be too judgemental with these yummy Chocolate Drop Cookies, made by me...but totally designed,and decorated by my "loves of my life"...2 of my 4 grandchildren! Luca (boy w/long hair) and Gabby (not shown in photo)...and I assure you, it was made with love, and lots of fun, which will be remembered for fond memories, for years to come!
I am so happy to join once again...Cookbook Sundays... now hosted by Sue!

Linking to: Cookbook Sundays #2 @Couscous and Consciousness

Butternut Squash Risotto, and more of San Francisco

I almost totally forgot that, before I left for the 3rd Annual Blogger Festival, I did make a fabulous Butternut Squash Risotto, and I was reminded by my daughter Lora to be sure to post my risotto for the month of November, which is the SQUASHLOVE MONTH!  So, I'm linking this to the wonderful squash recipes that other bloggers have participated in, before the month is over.!

I love risotto so much, but I rarely make it, because Lora makes it often, as do Fabrizio, her executive chef hubby. He makes the most amazing seafood risotto, which really is my all-time favorite!

If you don't think this is the most perfect Butternut Squash Risotto, you've ever seen, or might have tasted...then I can personally come to your house to make it for you, just to prove it! As you can see for yourself, each grain of rice is perfect, and separated...yet, still the right amount of crunchiness on the inside! The flavor is, divine...I promise you, that!

I must sound like a broken record because, time, and time again, I keep bringing up Mark Bittman's Cookbook. As for me, it's like a "bible"...and a thrift find, which I have been bragging about, over, and over again! This is the basic book, where I adapted my Butternut Squash Risotto from.

Although, the recipe calls for Risotto with Vegetables, I followed the recipe, only to substitute vegetables, for butternut squash...therefore, adapting it that way.

Butternut Squash Risotto
adapted by me: from Mark Bittman's Risotto w/vegetables

4 to 6 cups, chicken, beef, or vegetable stock
2 Tbsp. butter, or extra virgin olive oil
plus 2 Tbsp. butter, softened
1 medium onion, chopped
1 bunch curly parsley, chopped
1 1/2 cups Arborio  rice
4 cups cubed, peeled, butternut squash, about. 2 lbs.
Salt, and freshly ground pepper, to taste
1/2 cup dry white wine
Freshly grated Parmesan cheese (about 1/3 cup)

Warm the stock over medium heat. Place the butter, or oil ( I used oil)... in a large saucepan or skillet, preferably non-stick, and turn the heat to medium.

When it's hot, add the chopped onion, the small cubed butternut squash, and cook stirring occasionally, until onion and squash is softened...about 3 to 5 minutes.
Add the rice, and stir until it is coated with butter. Add a little salt, and pepper, then, the white wine. Stir, and let the liquid bubble away!





Begin to add the stock, 1/2 cup or so, at a time, stirring after each addition. When the stock is just about evaporated, add more. The mixture should be neither soupy, nor dry. Keep the heat to med. to med. high, and stir frequently! (Constant stirring is not necessary.)










Begin, tasting the rice after 20 min. after you add it; you want it to be tender but with still a tiny bit of crunch. It could take as long as 30 minutes to get to this stage.

When it does, add the 2 Tbsp. softened butter, a handful of the chopped parsley, and Parmesan. Check the seasoning, adjust if necessary, and serve immediately, with extra Parmesan cheese if desired.
4 to 6 servings.

Apple-Date Cobbler...and Homemade Biscuit Mix

I have been searching around in my little trusted file box from Better Homes and Gardens to pull out some "magic"...as in pulling a rabbit out of a magic hat?...well, it certainly came down to that, because I am just fresh out of ideas, for finding something out of my favorite cookbooks, ie: How To Cook Everything, by Mark Bittman, or my Southern Living collection, my Food and Wine Collections, or my Cooking Light collection of series, from the year 2000 all the way through 2010...all of which are "thrift finds," but my collections of newspaper clippings, which I have totally narrowed down, and have stopped collecting, and index cards that I have pasted or written recipes on, are now, a "thing of the past."...done, and gone!

Nowadays, you can find so many recipes on the Internet, and you don't have to go further than, your foodie buddies' blogs, to get inspired by all the amazing recipes they create, and post. I get inspired just by visiting, and commenting on all the my favorite blogs...most of, who are my friends that I like to keep in touch with! So why don't I just stay comfy-cozy, and keep getting ideas from their blog?...it's because I need to accomplish what I set out to do, is to go through my collection of recipes...or just toss them out...which most I have already done so!

Homemade Biscuit Mix
from Sun Sentinel, West Palm Beach, 1994

1 3/4 cups all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1/2 teaspoon salt
1/3 cup vegetable shortening

In a medium mixing bowl, stir together flour, baking
powder, sugar, and salt. cut in shortening until mixture resembles coarse crumbs.

Store in an airtight container, and refrigerate. It will keep fresh for up to one month, or you can freeze it and keep up to 6 months. Just let it come to room temperature before using it, either way.
Makes up to 2 1//2 cups.







Apple Date Cobbler
my own recipe

1/2 cup Homemade Biscuit Mix
2 Tbsp. whole-wheat flour
2 Tbsp. light brown sugar
1 Tbsp. cane sugar
1 teaspoon cinnamon powder
1 egg, lightly beaten
2 Tbsp. milk
4 apples, peeled, cored, and thinly sliced
juice of 1 lemon
2 Tbsp. unsalted butter
1 cup pitted dates

In a medium mixing bowl, combine biscuit mix, flour, and 1 Tbsp. of cane sugar. Stir in the lightly beaten eggs, and the 2 Tbsp. milk, just until they are combined, and smooth. In another medium bowl, combine the sliced apples, the 2 Tbsp. brown sugar the one teaspoon cinnamon powder, juice of the one lemon. In a medium skillet, melt butter, add the apple mixture, and saute until al-dente (not quite soft)...add the 1 cup of the pitted dates, stir for a few minutes to let the dates heat up, and soften a little.

Transfer the mixture to a 1 quart oven proof casserole that has been sprayed with cooking spray. Immediately spoon biscuit mixture atop of the hot fruit mixture, into 4, or six mound (I added 6) Bake in a 400 -degree F. oven for about 15-20 minutes. Spoon out, 1 biscuit, and surround with fruit. You can sprinkle with powdered sugar, or additional cinnamon, mixed with sugar.
Serves 6.
Note: If you are using frozen fruits for the cobbler, you can mix 1 Tbsp. cornstarch into 3 Tbsp. water, to add to the fruit mix to heat up.

Enjoy!
I made this in the middle of the afternoon, and my 10 yr.old  granddaughter Gabby and I enjoyed a serving of this...just check out the biscuit, how light, and fluffy, the apples still in beautiful pieces, and the dates, slightly softened...Mmmm...let me tell you, this is a TREAT!...a great middle of the afternoon snack, with a nice cup of hot tea (which I don't drink unless it gets cool outside)...or a cup of cold glass of milk!