SOUR CREAM PANCAKES

When it comes the breakfast, Pancakes are a favorite weekend choice because we usually have more time to linger at the kitchen table and enjoy these fluffy and sweet treats.  They are perfect when they are drizzled with hot Maple Syrup and melting Butter or with fresh Berries tossed between the layers of a stack a mile high.  Or for a really special breakfast top them with my Banana Pineapple Foster recipe.  I use Sour Cream in these Pancakes to make them tender and add a little extra creaminess to the texture.  These are very light and fluffy Pancakes that are easy to make and will disappear as fast as they are made when you are Cooking The Amazing!



Here is the recipe.




2-6 T  Butter (For The Pan)
1 1/2 c  All Purpose Flour
1/4 c  Sugar
1 t  Corn Starch
1 t  Baking Powder
1 t  Baking Soda
1 pinch  Fine Grain Sea Salt
1 Large Egg
1 c  Whole Milk
1/4 c  Sour Cream
1/2 t  Vanilla Extract
2 T  Melted Butter

Makes About 7 Five Inch Pancakes.


1.  Use a non stick pan or griddle for best results.  Have 2 T of Butter in the cold pan and ready to go.
Don't heat up your pan until just ready to make Pancakes.

2.  In a medium bowl whisk together the All Purpose Flour, Sugar, Corn Starch, Baking Soda and Powder and Sea Salt until well blended.  Set aside.

3. In another bowl use a fork and break up the Egg and add the Milk, Sour Cream, Vanilla Extract and mix well until Sour Cream lumps are gone.

4.  Melt 2 T of Butter in microwave for 25 seconds on high and add to the wet ingredients and mix well.

5.  Now heat up your pan or griddle with the Butter in it over medium high heat.  Have a spatula ready to flip and a plate to stack the finished Pancakes.

6.  Add all of the wet ingredients to the dry ingredients and using a large spoon mix well until no Flour is seen.  A few lumps are OK.  As soon as the Butter has melted swirl the pan to distribute the Butter all over or use the spatula on your griddle to spread Butter all over cooking surface.

7.  Using a ladle or measuring cup pour about a 5 inch round of Batter onto the hot pan and continue to add more rounds of batter.  Space about 2-3 inches between Pancakes to allow for room to flip them.  Cook until the center starts to bubble and edges are beginning to brown and when you peek under the bottom is well browned.  This takes about 2-3 minutes.  Flip and cook on the other side checking by peeking for even browning, about 1 to 2 minutes.  Stack on a plate and serve immediately or cover with a dish towel to keep warm.  Serve with warm Maple Syrup, Butter, and/or fresh Berries or Fruit.

TIP: For the Ultimate Pancakes top them with Banana Pineapple Foster Sauce.

 COPYRIGHT (c) 2012

PUMPKIN SPICE MUFFINS

Pumpkin is in everything during autumn when the Squashes finally ripen and cooks everywhere seize the opportunity to create fall favorites like Pumpkin Spice Muffins , my creamy Pumpkin Cheesecake and my Amazing Butternut Squash Soup that you can substitute with Pumpkin.  Don't worry if you aren't the make-you-own-Pumpkin-puree-from-scratch kind of cook because you can use canned Pumpkin like most of us do.  I do!  Or if you are a purist and have fresh Pie Pumpkins from the farmer's market or your own garden then don't hesitate to make your own Pumpkin puree.  It could only be more Amazing!  This adaptable recipe can be made into perfect Muffins or Pumpkin Spice Bread by baking the recipe into loaves.  Either way you make it, you will get a very moist Muffin or Bread with hints of warm Cinnamon and Nutmeg that is truly Cooking The Amazing.



Here is the recipe.



2  Sticks Unsalted Butter, softened
1 1/2 c   Dark Brown Sugar, packed
1 1/2 c   Sugar
3  Large Eggs
1 c  Whole Milk
1/2 c  Sour Cream
1  15 oz. Can of Pumpkin
    (Not Canned Pumpkin Pie Mix)
2 t  Vanilla Extract
2 1/2 t  Cinnamon
1/2 t  Nutmeg
1/2 t  Ground Ginger
1/4 t  Ground Cloves
4 c  All Purpose Flour
1 1/2 t  Baking Powder
1 1/2 t  Baking Soda
3/4 t  Fine Grain Sea Salt
2 1/2 c  Chopped Walnuts or Pecans



1.  Plan ahead and allow 3 large Eggs and 2 sticks of unsalted Butter to come to room temperature.  Then preheat oven to 350 degrees with the rack in the middle.  Line 24 large Cupcake liners into Muffin tins.  I use Reynolds brand jumbo baking cups 3 1/2 inches with the foiled outside liner.  Makes 22-24 jumbo Muffins.

2.  In a bowl of a KitchenAid mixer fitted with the paddle attachment (or a large mixing bowl and a using hand held mixer works just fine, too) cream the softened room temperature Butter with the Brown Sugar and Sugar for 4 minutes.

3.  Add the 3 Eggs, Milk, Sour Cream, Pumpkin, Vanilla Extract, Cinnamon, Nutmeg, Ground Ginger and Ground Cloves and mix for about 2 minutes, scraping down the bowl often.  It will look curdled.

4.  Sift, over the wet ingredients, the All Purpose Flour, Baking Soda, Baking Powder and Sea Salt.
I use Fine Grain Sea Salt in 99% of my cooking because it doesn't have the odd taste of iodine and it dissolves easily unlike some Kosher Salts.  And I remember hearing Miss Julia Child saying she didn't like to use Kosher Salt for that very reason.  She knew better than anyone...

5.  Mix for about 45 seconds and scrap down the bowl.  Add the chopped Walnuts or Pecans and hand mix 20 seconds more.  Scoop into large Cupcake liners filling 3/4 full or use 2 (Pam Vegetable sprayed) Bread pans if making Pumpkin Spice Bread.  I use an Ice Cream scoop to make less mess and even sized Muffins.  On the center rack bake Muffins at 350 degrees for 30-35 mins or until a toothpick comes out clean and allow to cool in the pan on the counter top.  For Pumpkin spice Bread bake at 350 degrees on the center rack for 50-55 mins or until a toothpick comes out clean from the center.  Allow to cool in the Bread pan before removing.

Another great autumn recipe is my Apple Crisp.  The smell of the juicy Apples and bubbly Cinnamon Crisp coming from the oven is like nothing else.

If you really love Pumpkin desserts you will love my easy and creamy Pumpkin Cheese Cake.



COPYRIGHT (c) 2011

SWEET CORN CHEDDAR MUFFINS

The Sweet Corn was exceptional this year where I live in the Midwest.   I was testing Corn Muffin recipes and thought Sweet Corn would be the perfect addition along with Sharp Cheddar Cheese to make an Amazing Corn Muffin even better.  Corn Muffins arose from traditional Corn Bread from Southern kitchens and is now served all over the country along side BBQ Ribs, Fried Chicken, and even with Honey and Butter at the breakfast table.  This recipe can easily be adapted by adding your favorites like Jalapenos, Bacon or Sauteed Onions.   Go to your local farmer's market or farm stand and buy local produce that will taste fresher and support your community all while Cooking The Amazing.




Here is the recipe.


1  Stick Butter, melted
1/2 c  Sugar
1 c  Buttermilk
1/4 c  Sour Cream
1/2 t  Fine Grain Sea Salt
2  Large Eggs
1  Ear of Sweet Corn, shucked
1 c Yellow Corn Meal
1 c  All Purpose Flour
1 t  Baking Soda
6 oz  Sharp Cheddar Cheese


1.  Preheat your oven to 375 degrees.  Put 12 Jumbo Muffin/Cupcake liners in a Muffin tin.  Melt 1 stick of Butter in a large bowl in the microwave for 45-60 seconds.

TIP:  I use Reynolds brand Cupcake Liners 3 1/2 inch with a foiled outside for a perfect jumbo Muffin.

2.  Add Sugar and mix well for 1 minute.  Then add Buttermilk, Sour Cream, Eggs and Sea Salt and mix with a hand mixer for 2 minutes.

3.  Sift the Corn Meal and All Purpose Flour over the wet mixture and mix well for 1 minute with a hand mixer.

4.  Microwave 1 ear of Sweet Corn for 4 minutes on high still in the husk and cut off the kernels and add to the batter mixing well.  You can substitute 3/4 c of frozen Sweet Corn thawed for fresh if it is not available.  Cut Sharp Cheddar Cheese into cubes about 1/2 inches or so and set aside. 

5.  Using an Ice Cream scoop or large spoon fill 12 large Muffin (Cupcake) liners 3/4 full with batter and place chunks of Cheddar Cheese cubes into the tops of the scooped batter then bake 20-22 minutes at 375 degrees on the center rack of your oven or until a toothpick comes out clean.  Allow to cool in the pan.  To make as a traditional Corn Bread place in a Buttered 9 x 9 baking dish and bake for 25-30 minutes or until the top is lightly browned and a toothpick comes out clean.

If you have extra Sweet Corn  you may want to make my Roasted Sweet Corn Salad which is delicious and will make use of your farmer's market finds.

COPYRIGHT (c) 2011

MAPLE NUT GRANOLA

I can remember the first time as a kid eating Granola Cereal for breakfast. It seemed very "hippy" but I guess I was sort of a hippy kid with my long hair and living in the early 70's.  It's still a breakfast Cereal but it is also versatile enough to use as a topping for Vanilla Ice Cream or Yogurt.  When added to Pancake Batter or Muffin Batter before baking makes them more Amazing and gives a sweet crunch.  I wanted my Granola to be sweet and have lots of warm flavors like Cinnamon and Maple Syrup to round it out.  I added three kinds of Nuts and Coconut to give it crunch and real depth of flavor. Other great ways to use Granola is to sprinkle it over fresh Fruit like Apples, Plums, or Bananas or you can easily pack it in your work lunch to get you through the day when mid afternoon hunger strikes.  Granola has come a long way since the 70's and when you are Cooking The Amazing it can be easy and delicious.

 

Here is the recipe.






5 c  Rolled Oats
1 c  Chopped Walnuts
1 c  Chopped Pecans
1 c  Chopped Almonds
2 c  Sweetened Coconut Flakes
1 c  Roasted Sunflower Seeds
1 c  Raisins or Dried Blueberries
1 c  Dried Cranberries or Cherries
1 c  Dark Brown Sugar
1 t  Ground Cinnamon
1/2 t  Sea Salt, fine grain
1 c  Maple Syrup
1/2 c  Honey
1/2 c  Canola Oil
1 t  Vanilla Extract




1. Preheat oven to 325 degrees.  Cover a cookie sheet pan with aluminium foil to make clean up easy.


2. Place 5 c of Rolled Oats in a large bowl.  Rolled Oats are also called Old Fashioned Oats. Do not use Instant Oats but Steel Oats will work, too.

3. Chop all the nuts into small pieces. Small enough to eat easily. Place in the bowl with the Oats. Add the Cinnamon, Salt, Coconut, Roasted Sunflower Seeds, Raisins and Cranberries and mix well with a large spoons or your hands.

4. In a medium bowl mix together with a spoon the Maple Syrup, Honey, Canola Oil, and Vanilla Extract well.

5. Pour the liquid mixture over the Oat mixture and mix well with a large spoon or your hands.  I use my hands which works best.  Be sure to get all of the dry ingredients covered with the wet ingredients.

6. Spread the 1/2 of the mixture in an even
Layer on the covered cookie sheet and place on the middle rack of a 325 degree preheated oven and bake for 22-25 minutes or until the Granola is browned. This will make enough for two batches.

7. Remove from the oven and let sit on the pan until cool before breaking up into chunks as big or as small as you like. When you first remove the Granola from the oven the Granola will still be wet and will feel crumbly.  It's the browned color you are looking for to ensure doneness.  When it gets toasty brown it is done.  Once it sits for about 1 hour it will dry out and cool.  Once cooled completely store in an air tight container.

Granola makes a great Cereal with Milk or Soy Milk.

Or cover your favorite Yogurt with a handful of Granola.

COPYRIGHT (c) 2011

BANANA BREAD MUFFINS

Banana Bread is an American favorite that can not be matched for the Amazing aroma that comes from the kitchen while it bakes.  Making Banana Bread into Muffins makes it practical to place in a school or office brown bag lunch or to use as individual desserts.  For the most amazing dessert bake these Banana Bread Muffins and place a scoop of high quality Vanilla Ice Cream in the center of a Muffin cut into quarters and then top with Banana Pineapple Foster Sauce.  I know, my butt is already too big, too, but this is an amazing dessert and you deserve to splurge once in a while.  Big butt or not, when something tastes this good it is worth Cooking The Amazing for.




Here is the recipe.



2  Sticks Butter Softened
1 1/2 c   Sugar
1 c  Dark Brown Sugar
2  Large Eggs
1 c  Whole Milk
1/2 c  Sour Cream
2 t  Vanilla Extract
1 t  Almond Extract
6  Over Ripened Medium Bananas
4 c  All Purpose Flour
1 1/2 t  Baking Soda
1 1/2 t Baking Powder
3/4 t  Fine Grain Sea Salt
1  1/4 t  Ground Cinnamon
1/8 t  Ground Ginger
12 oz  Toasted Black Walnut Pieces
           or Toasted Pecan Pieces
1 c  Dark Brown Sugar (for tops)
OPTIONAL:  1 1/2 c  Dark Chocolate Chips




1.  Prepare ahead and use very ripe and black spotted Bananas, the kind that fruit flies swarm and allow the Butter and Eggs to come to room temperature.  Preheat oven to 375 degrees and prepare Muffin pans with Cupcake papers.  This makes about 20-22 large Muffins or 30 regular sized Muffins.

2.  In a large mixing bowl with a hand held mixer or the bowl of a KitchenAid Mixer using the paddle attachment cream the Butter, Sugar and 1 c Dark Brown Sugar for 4 minutes.  It will look grainy. 

3.  To this bowl, add the 2 Eggs, Milk, Sour Cream, Vanilla and Almond Extracts and mix until well incorporated, about 2 minutes.

4.  In a separate bowl, using a hand mixer, mix the Bananas until uniform and mushy, about 2 minutes.

5.  Add the Bananas to the other bowl and mix well into the mixture.

6. In a large bowl using a rubber spatula, mix well the Flour, Baking Soda, Baking Powder, Sea Salt, Cinnamon and Ground Ginger.  Then sift this mixture over the wet ingredients.  Mix for about 1 minute using a hand mixer.
                                         
TIP:  To toast the Walnut pieces (or Pecan pieces) place in a dry skillet over medium heat on the stove top and stir very frequently until the begin to brown and become fragrant.  Watch very closely because they can burn quickly.

7.  Add the Toasted Walnut Pieces or Pecans and fold in well.  If you are adding the optional Dark Chocolate Chips, add them now.  I recommend Ghirardelli 60% Cocoa Bittersweet Chocolate Chips because they taste Amazing and are affordable.  Of course, if you have a block of Valrhona Chocolate around use it chopped into chunks.  No one will complain.

8.  Fill the Muffin cups 3/4 full and then sprinkle the tops with 1 c Dark Brown Sugar evenly divided and place in a preheated 375 degree oven on center rack. Rotate the pans 1/2 way through cooking time.  For large Muffins bake for 24-30 minutes or until the tops are browned and a tooth picks come out clean.  For regular sized Muffins bake for 20-25 minutes.  For traditional Banana Bread loaves, divide into two large loaf pans and bake for 40-50 minutes until a toothpick comes out clean and tops are evenly browned.  Your house will smell AMAZING while this bakes.  Allow to cool in the pan.

TIP:  For an even bigger butt:  Make a layered dessert by slicing Banana Bread Muffins and layering them with Grandma's Banana Pudding Recipe and topping with Homemade Whipped Cream for another delicious end to a meal.

FRENCH TOAST

It's usually only on Sunday mornings, special Sunday's at that, that we eat French Toast at my house.  But, lately with all this Brioche Bread making going on, it's been a Sunday French Toast breakfast even on a regular Wednesday.  The above picture is from yesterday's breakfast of amazing Brioche French Toast with a hint of Cinnamon and sweet Brown Sugar with thick Maple Syrup and fresh Berries.  You can use any great tasting Bread for French Toast but Brioche really makes the best.  For a special breakfast, like a birthday or Mum's Day, you could even make French Toast even more amazing by topping it with Banana Pineapple Foster Sauce.   This would be for someone very special indeed!   No matter how you choose to top it, Toasted Pecans and Maple Syrup, Bacon and Maple Syrup or just a dash of Powdered Sugar, French Toast is an all time favorite when you are Cooking The Amazing.

Here is the Recipe.

6  Thick Slices of Bread (preferably Brioche)

3 T  Butter

1 c  Half and Half

2  Large Eggs

1/4 c  Dark Brown Sugar

1/2 t  Ground Cinnamon

1 t  Vanilla Extract

Pinch of Sea Salt, fine grain

Optional Toppings

1.  If you have a whole loaf of Bread , slice your Bread into thick 1 inch slices.  The best Bread for French Toast is Brioche.  You can make it using my recipe HERE or buy a good quality one.  Any good Bread will work well for French Toast.  Challah, French Bread or Sour Dough also make amazing French Toast.

2.  In a shallow dish whisk the Half and Half, Eggs, Brown Sugar, Cinnamon, Vanilla and Sea Salt well.  Heat a medium pan over medium heat and Melt 3 T of Butter in it.



3.  Place your Bread into the Half and Half mixture and allow to soak for 30 secs. then flip to the other side and soak for 30 secs. as your pan heats up.

4.  Place into the pan of melted Butter and cook on both sides for 2-4 minutes on each side until well browned.

5.  Once browned remove to platter or plate and top with your favorite toppings and serve immediately.

6.  Some amazing toppings to try:  Mixed Berries, Hot Maple Syrup over Fried Bacon,  Whipped Cream and fresh Bananas, Blueberry or Strawberry Jam,  Applesauce and Cinnamon or Mascarpone Cheese and Fresh Cherries.  

Banana Pineapple Foster Sauce on top of this French Toast would be the ultimate!



COPYRIGHT (c) 2011