Peanut Butter and Julie

Mixed Fruit and Nut Granola

I have slowly been going through our house, room by room, in an effort to tidy things up and discard items that we no longer need.  Everything has just felt a bit cluttered lately, which translates to more things for the seemingly infinite supply of dog hairs to land upon.  I've gotten through the upstairs closets, including the one containing games, photos, and those certain "interesting" gifts, as well as my personal closet, where I finally mustered up the common sense to discard those pieces that have just been collecting dust for 10 years.  This week, it was time to conquer the kitchen.

Most of the appliances, tools, and gadgets inside my kitchen drawers and cabinets are ones that I use, if only on occasion.  No, I haven't actually tried my pasta maker yet, but I have certainly admired it many times and envisioned myself making pasta.  I'm just waiting for that perfect recipe to come along......  As far as downsizing the kitchen, most of the attention needed to be focused on the pantry.   

When we first bought the house, I thought it was great that our pantry had such nice, deep shelves.  Now I realize that there is just more room for items to get lost, never to be heard from again, as fresher, newer items are placed in front of it.  I knew that it was time to clean the pantry when I was placing a new bottle of olive oil on the top shelf, praying that it wouldn't be the 16 ounces that causes the shelf to collapse.  So, not wanting to waste anything, I decided to consolidate and use up as much as I could before buying bright and shiny replacements.

Because it is so versatile, granola is the perfect recipe to make if you are wanting to use up small amounts of many different ingredients.  With this recipe, I was able to go through 4 types of nuts, 3 types of dried fruits, and some brown sugar that was in danger of turning to cement.  Feel free to mix up the amounts and varieties, depending on what you have in supply.  No matter what combination that you select, this granola bakes up crisp, toasty, and crunchy, and it is great with milk, yogurt, or on its own as a snack.  This is definitely a case where the whole is greater than the sum of its parts!  Here are a few extra tips for making this crunchy, nutty, good-for-you granola:

• This granola can be stored in an air-tight container for up to two weeks.  You can recrisp the granola by heating at 275F degrees for 10-15 minutes.
• The maple syrup in this recipe can be replaced by honey.
• For the dried fruits, I like to use a combination of cranberries, golden raisins, cherries, and chopped apricots.  Chopped figs, apple slices, pineapple, and blueberries would also work nicely.
• I really like granola that clumps or forms clusters.  In order to achieve this, as soon as the granola is removed from the oven, press it down all over with the back of a flat spatula and let it cool this way.  It should break up in clusters when completely cooled as a result.

Mixed Fruit and Nut Granola

Makes about 12 cups

Ingredients:

6 tablespoons butter

2 tablespoons canola or safflower oil

1/2 cup brown sugar

1/4 cup pure maple syrup

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon salt

3 3/4 cups rolled oats

1 cup unsweetened coconut

1/2 cup cashews

1/2 cup pecan pieces

1/2 cup shelled pistachios

1/2 cup slivered almonds

1 cup fresh orange juice

2 cups mixed dried fruit

Preheat the oven to 275F degrees.  Line a large rimmed baking sheet with parchment paper.  In a medium saucepan, combine the butter, oil, brown sugar, maple syrup, cinnamon, vanilla, and salt, and bring to a simmer, stirring until the brown sugar dissolves, about 2 minutes.  Let cool slightly.

In a very large bowl, toss together the oats, coconut, cashews, pecans, pistachios, and almonds.  Add the warm brown sugar mixture and stir to coat thoroughly.  Spread the granola onto the baking sheet and bake for 1 hour 15 minutes, stirring occasionally, until golden.

While the granola bakes, pour the orange juice over the fruit in a medium bowl and let stand until plumped, about 1 hour.

Drain the dried fruit, pressing to extract the liquid, and discard the liquid.  Stir the fruit into the granola and bake for 5 minutes.  Let cool completely.  The granola will crisp as it cools.

Blueberry-Filled "Ebelskiver" (Danish Pancakes)

Ebel-what???  I hadn't ever heard of these melt-in-your-mouth, bite-sized, filled pancakes either, until my mom presented me with an Ebelskiver pan for Christmas last year.  Just when I think that I have every known kitchen gadget, tool, and appliance, my mom always comes through with something new and different for me to add to my collection.  The challenge lies in finding a place to put it all--it's getting a bit snug in my cabinets. 

When I first opened the heavyweight, cast-iron pan with seven rounded holes, I thought that it was for cooking eggs, likely due to its similarity in appearance to an Eggs Benedict pan.  Fortunately, something prompted me to read the instructions, which I'll admit I don't always do, so I saved myself from having to clean up a bunch of overflowing egg whites.  In order to produce these rounded, Munchkin-sized pancakes, you simply drop a small amount of pancake batter into each buttered hole, top it with your filling of choice and some more batter, and, once it has browned, flip the whole thing over so that it cooks through.  With their fun shape and small size, Ebelskivers would be a great recipe to make with kids or to serve at a child's party.

It seemed only appropriate that, since my mom was visiting for Mother's Day, I make a batch of these for her special breakfast.  Although they were very good, next time around, I will likely make them a bit sweeter by adding some honey or maple syrup to the batter.  My mom said that they were perfect, but I guess that's because she's already sweet enough.  Here are a few tips for this delightful Danish dish:

• The number of fillings and flavor combinations that you can incorporate into this recipe has no limit.  Fill the pancakes with your favorite flavor of jam or preserves, chocolate chips, diced bananas, or diced apples that have been sauteed in a little bit of butter, cinnamon, and nutmeg.  You could even try a teaspoon of peanut butter topped with a teaspoon of grape jelly for a "PB&J Pancake" for kids!
• The batter can be altered as well.  Fold in some toasted coconut flakes, your favorite spices, or finely chopped lightly toasted nuts.  Substitute whole wheat or buckwheat flour for a portion of the regular flour.
• You may need to sacrifice one of the pancakes to test for doneness.  Cut it open in order to ensure that the batter has cooked all the way through (then you can sample it!).

Blueberry-Filled "Ebelskiver" (Danish Pancakes)

Makes about 30

Ingredients

1 3/4 cups flour

3/4 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 eggs, separated

1 3/4 cup buttermilk

4 tablespoons unsalted butter, melted

1 pint fresh blueberries

Confectioner's sugar

Pure maple syrup

In a large bowl, whisk together the flour, baking soda, baking powder, sugar, cinnamon, and salt.  Add the egg yolks and buttermilk and stir until well combined; the batter will be thick.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high until stiff but not dry peaks form.  Gently fold the whites into the batter using a rubber spatula until combined.

Put 1/2 teaspoon butter in each well of a filled pancake pan.  Place over medium heat until the butter begins to bubble.  Pour 1 tablespoon of the batter into each well and cook until the bottoms begin to brown, 2 minutes.  Place 5 or 6 blueberries in the center of each pancake and top with 1 tablespoon batter.  Using 2 wooden skewers or butter knives, flip the pancakes over and cook until golden and crispy, 2-3 minutes more.  Transfer to a plate and repeat with the remaining batter.

Dust the pancakes with confectioner's sugar and serve with warm maple syrup.

Blueberry Cornmeal Pancakes with Pecan Honey-Butter

All of the finalists in the National Cornbread Cook-off were sent home with a really nice gift basket, chock-full of logo-wear and products from Martha White Cornmeal and Lodge Cast-Iron Skillets.  This was much nicer than the disappointing pat on the back and "Thanks for trying .  Be sure to enter again next year!" send off that you get with some competitions.  In fact, thanks to this adventure, over the past four months I have gone from owning zero cast-iron pieces of cookware to owning five, one of which produces corn muffins in the shape of little cacti (eat your heart out Martha).

One of the things included along with the requisite t-shirt, apron, mug, and key-chain, was a large bag of Martha White cornmeal.  Although I thought that I would go several weeks without the desire to eat anything corn-related, I decided to make pancakes this morning, and adding a little bit of cornmeal to the batter always makes then nice and crisp on the outside and fluffy on the inside.  It also provides a slight crunch and nutty taste.  I even prepared them in my skillet before I retired it to the cabinets for a well deserved vacation.

The butter served with the pancakes is a compound butter, or softened butter that has been mixed with flavorings like spices, nuts, or herbs.  I love adding a little orange zest, sun-dried tomatoes, or maple syrup to butters and then spreading it over warm rolls, vegetables, or grilled steak.  The honey-pecan and cinnamon flavors in this butter add a nice touch to these already delicious pancakes.  Here are some tips for these blueberry and pecan packed pancakes:

• If using frozen blueberries, in order to prevent turning the batter blue, try dropping the blueberries onto the pancakes after you pour the batter onto the griddle.  Alternatively, be extra careful when folding the blueberries into the batter.
• For an extra rich flavor, use a high-quality European style butter (such as Plugra) for the Pecan Honey Butter.
• To make this recipe lower in fat and calories, use a low-fat sour cream and low-fat (1% or 2% milk).  Substitute 2 egg whites and 1 whole egg for the 2 whole eggs.
• Add the zest of one lemon to the batter for some bright citrus flavor.

Blueberry Cornmeal Pancakes with Pecan Honey-Butter

Serves 4-6

Ingredients:

1/2 cup butter, room temperature

2 tablespoons honey

1/8 teaspoon ground cinnamon

1/3 cup finely chopped toasted pecans

1 cup plus 2 tablespoons flour

1/3 cup yellow cornmeal

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

3/4 cup sour cream

3/4 cup whole milk

1/4 cup canola or safflower oil

1/2 teaspoon vanilla extract

1 1/2 cups fresh or frozen blueberries

Pure maple syrup

With an electric mixer, beat the 1/2 cup butter, honey, and cinnamon in a small bowl until fluffy.  Stir in the pecans and season with salt.

Sift the flour, cornmeal, sugar, baking powder, baking soda, and salt into a large bowl.  In a medium bowl, whisk together the eggs, sour cream, milk, oil, and vanilla.  Gradually add the liquid mixture to the dry ingredients until blended.  Gently fold in the blueberries.

Heat a griddle or large skillet over medium heat.  Brush the griddle with melted butter.  Pour the batter by 1/3 cupfuls onto the griddle.  Cook until the bottoms brown, 3-4 minutes, and then flip the pancakes and cook until the second side browns, about 2 minutes longer.

Serve the pancakes topped with the pecan honey butter and warm maple syrup. 

Cherry-Lemon Cornmeal Scones

I've had all things corn on the brain lately: cornmeal, corn on the cob, caramel corn--I even went out and bought some Sugar Corn Pops, which I don't think I've had since I was about eight.  Oh wait, now they're called Kellogg's Corn Pops, in an effort to hide the fact that they will cause most five-year-olds to bounce off the walls 15 minutes after they eat a bowl.  This recent corn overload is likely a due to the upcoming National Cornbread Cook-Off , to be held next weekend in South Pittsburg, Tennessee, and in which I am competing.  It's as if I believe that, by surrounding myself with as much corn product as possible (come to think of it, I have been wearing lots of yellow lately.....), the corn gods will see that things go my way and I will come home with that coveted cast-iron skillet crown. 

So, when I wanted to bake up a batch of scones today, naturally, I thought that I would try to add a little cornmeal to the batter.  I've always liked the effect that cornmeal has on pancake batter.  It provides a different, slightly grainy texture and makes the outsides bake up nice and crisp, so I figured that it would work well with scones too.  Scones are always nicely enhanced with a little citrus zest, and the tart sour cherries (a bargain at Trader Joe's) add little chewy nuggets of flavor to contrast with the buttery sweetness of the scones.  They turn out crunchy on the outside and flaky on the inside--I think those corn gods would approve.  Here are a few tips for making these light lemon-scented pastries:

• If you don't have pure maple syrup on hand, then substitute honey.  Do NOT use the imitation syrup!  If you don't have coarse sugar, then use regular sugar.  Coarse sugar just holds its shape better during the baking process and presents better.
• The scone dough can be prepared and then refrigerated, wrapped in plastic, for up to two days.  It can also be pre-made and frozen, wrapped in plastic, for up to one week.  Bring to room temperature prior to serving.
• Instead of dried cherries, try this recipe with dried cranberries or blueberries.  Use orange zest in place of the lemon or use a combination of the two zests.
• In order to bake flaky and light scones, it is important to not overmix the dough.  You should be able to see the little pieces of butter in the dough when you cut out the scones.  These create "pockets" and layers of dough during the baking process.
• Instead of making round scones, you can cut the dough into wedges. 

Cherry-Lemon Cornmeal Scones

Makes about 12 small or 7 large scones

Ingredients:

1 cup dried sour cherries

1 1/2 cups flour

1/2 cup yellow cornmeal

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

Zest of two lemons

6 tablespoons chilled butter, cut into 1/2-inch cubes

1/2 cup whole milk

1/4 cup pure maple syrup

1 teaspoon vanilla extract

1 egg mixed with 1 tablespoon water

Coarse sugar

Preheat the oven to 350F degrees.  Line a large baking sheet with parchment paper.  In a heatproof measuring cup, cover the cherries with hot water and let soak for 10 minutes; drain and dry.

In the bowl of a food processor, pulse the flour, cornmeal, baking powder, baking soda, salt, and lemon zest to combine.  Sprinkle the pieces of butter over the mixture and pulse until the butter is the size of small peas. 

Transfer the mixture to a large bowl and stir in the cherries.  Add the milk, maple syrup, and vanilla, and stir with a spatula until just combined.  Do not overmix.

Turn the mixture out onto a lightly floured work surface and, with floured hands, pat into a 1/2-inch thick round.  Using a biscuit cutter, cut out rounds and place them on the prepared baking sheets, spaced 2 inches apart.  Gather the scraps and continue to cut out rounds until all of the dough had been used.

Brush the tops of the rounds with the egg wash and sprinkle with coarse sugar.  Bake for 25-30 minutes, until golden brown.  Transfer the scones to a rack to cool slightly.  Serve warm or at room temperature. 

Maple, Gruyere, and Bacon Quiche

I vividly remember the very first time that, when I was about nine or ten, my mother let me go out to lunch alone with my good friend Melissa.  We lived in a very safe, small town of about 3,000 people, the kind of town where it was fine for me to walk to my dentist appointment or the library on main street, because I knew all of the neighbors if anything should happen along the way.  As with many small towns, there were only a few dining establishments appropriate for two young ladies who lunch, so we went to the Book Peddler's Cafe, a small, lunch-only bistro that was built as an addition to our town's boutique book shop.  We knew the owner, and, looking back, I'm sure that my mom gave her a call prior to our arrival to let her know that we were coming.

Arriving at the cafe, I recall feeling very grown-up, so it was without question that I should order something grown-up from the menu.  To me, quiche was the ultimate adult food and something that I had never ordered at a restaurant.  It was what my mother served when she hosted her bridge group or a brunch, and, more importantly, it was a fancy French dish. I played it safe and ordered the ham and cheese quiche (I really liked ham and cheese sandwiches in my lunch box, so how different could it be?).  Melissa, feeling equally mature, ordered the chef's salad.  We were the perfect little ladies, chatting about summer camp, and what we were playing in the piano recital, enjoying a delicious grown-up lunch.  Gosh I hope we tipped enough.....

This quiche recipe is a little bit different from many in that it is made in a springform pan as opposed to a traditional fluted tart pan.  The sides are deep, giving the finished product more of a rustic look, and offering a much higher filling to crust ratio.  The maple flavor really comes through and the sweetness balances nicely with the salty bacon and sauteed onion.  The crust is flaky and buttery and comes together in minutes using the food processor.  Make it ahead of time and reheat just prior to serving.  Here are a few tips for this slightly sweet and savory quiche:

• "Pate brisee" is just another term for a standard pastry or pie dough that is made with butter.  The recipe below is very simple and forgiving, so it is a good one to keep on file.  The pastry can be refrigerated for up to 2 days and it can be frozen for up to 1 month.  Thaw overnight in the refrigerator prior to using.
• To lighten up this recipe, use turkey bacon instead of regular bacon.  Instead of reserving the bacon grease, wipe the skillet clean and saute the onion in 2 tablespoons of heart-healthy olive oil.  In place of the 4 eggs, use 2 whole eggs and 3 egg whites.  Opt for the half-and-half over the heavy cream and use low-fat cheese in place of the full-fat version.
• The quiche can be served warm or at room temperature.  The cooled quiche can be covered loosely with foil and refrigerated for up to 2 days.  Reheat, covered, in a 300F degree oven for about 45 minutes. 
• Instead of Gruyere, try substituting other cheeses, such as sharp cheddar, fontina, parmigiano-reggiano, or smoked gouda.

Maple, Gruyere, and Bacon Quiche

Serves 8 to 10

Ingredients:

For Pate Brisee

2 1/2 cups flour

1 teaspoon salt

1 teaspoon sugar

1/2 pound cold butter, cut into pieces

1/3 cup ice water

For Quiche

6 ounces bacon (about 8 strips)

1 tablespoon olive oil

1 small yellow onion, halved and thinly sliced

1/4 cup pure maple syrup

1 tablespoon water

4 large eggs

1 cup heavy cream or half and half

1 cup grated Gruyere cheese

2 teaspoons chopped fresh thyme

Salt and pepper to taste

Prepare the crust:  Pulse the flour, salt, and sugar in a food processor to combine.  Add the butter and pulse until the mixture resembles a coarse meal, about 10 pulses.  With the machine running, add the ice water in a slow, steady stream until the dough just holds together.  Shape the dough into a disk and wrap in plastic.  Refrigerate for at least 1 hour.

On a lightly floured surface, roll the dough to a 14-inch round, about 1/4-inch thick.  Press the dough into the bottom and up the sides of a 10-inch springform pan, then fold the sides of the dough down to create a 2-inch high border.  Prick the bottom several times with a fork and then freeze for 30 minutes.

Preheat the oven to 425F degrees.  Line the dough with parchment paper and cover the bottom with pie weights or dried beans.  Bake until the edges are just firm, about 20 minutes.  Remove the weights and parchment, return to the oven, and bake until lightly golden, about 20 minutes more.  Let cool.

Reduce the oven to 375F degrees.  Place the bacon in a large skillet and cook over medium heat until crisp, about 10 minutes.  Drain on paper towels and let cool slightly.  Break into 1/2-inch pieces.  Pour off the dripping, reserving 1 tablespoon in the skillet.

Add the oil to the skillet and heat over medium heat.  Add the onion and cook until translucent, about 5 minutes.  Add the maple syrup and water and cook, stirring and scraping the bottom of the skillet, for 1 minute.  Remove from the heat and let cool slightly.

Whisk together the eggs, cream, Gruyere, and thyme in a large bowl.  Season with salt and pepper.  Whisk in the onion mixture.  Pour into the cooked quiche shell and scatter half of the bacon on top.  Bake until the edges of the egg mixture are just set, about 15 minutes.  Scatter the remaining bacon over the top and bake until puffed and golden, about 20 minutes more.  Let cook for at least 30 minutes and serve.   

Toasted Coconut Pancakes

This is the time of year when people start to think about possibly dropping a few of those extra pounds in preparation for swimsuit and sundress weather.  The realization that this might be necessary usually occurs somewhere between that fifth Cadbury Cream Egg and bravely trying on last year's shorts.  After months of indulging in everything from handfuls of Halloween candy corns to flocks of Easter Peeps, suddenly doing a "180" and quitting sweets cold turkey is no easy task.

There are plenty of wonderful low-fat and low calorie recipes out there.  I have made some mouth-watering meals using the recipes from my Cooking Light  subscription.  Seasonings and fresh, high-quality ingredients can work miracles in the absence of sticks of butter and cups of cream.   But among all of these healthy recipes, I have found that very few outstanding ones fall into the "satisfy your sweet tooth" category, so I often try to create some that do.

These pancakes are both light and decadent tasting.  By incorporating a whole can of the light coconut milk in place of the typical whole milk or buttermilk, an almost custard-like texture is created on the inside to complement the crisp exterior.  This also eliminates the need for a large amount of butter or eggs.  The coconut flavor really comes through and, served with some fresh fruit, gives the pancakes a tropical twist!  Here are some tips for these creamy, calorie conscious, and coconutty pancakes:

• I really enjoy the pancakes topped with some macerated fruit and a little bit of pure maple syrup.  Wash and cut the fruit (bananas, strawberries, blueberries, etc.) and then toss it with a few tablespoons of sugar.  Let it sit for ten minutes.  The sugar will cause the fruit to start to soften and release its juices, or macerate.
• If desired, replace half of the flour with whole wheat flour.  This will give the pancakes a heartier, granier texture.
• Be sure not to overmix the batter so that the pancakes are light and fluffy.  Overmixing can work the gluten in the flour too much, resulting in a tough texture.
• For easy and even portioning, I like to use an ice cream scoop to drop the pancake batter onto the skillet or grill pan. 

Toasted Coconut Pancakes

Serves 4

Ingredients:

1 1/2 cups flour

2 tablespoons sugar

3 tablespoons toasted flaked sweetened coconut

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 (14 ounce) can light coconut milk

1 tablespoon butter, melted

1 egg

Sliced fruit and pure maple syrup (optional)

Preheat the oven to 250F degrees.

Combine the flour, sugar, coconut, baking powder, cinnamon, and salt in a large bowl.  Combine the coconut milk, butter, and the egg in a medium bowl and whisk to combine.  Add the coconut milk mixture to the flour mixture, stirring until smooth.

Heat a nonstick griddle or skillet over medium and brush with melted butter or spray with nonstick cooking spray.  Pour about 1/4 cup of the pancake batter per pancake onto the skillet.  Cook until the tops are covered with small bubbles and the edges begin to look cooked.  Turn the pancakes over and cook until the bottoms are browned.

Transfer the pancakes to an oven proof pan and keep warm in the oven while you make more pancakes with the remaining batter.

Serve the pancakes with sliced fruit and/or warm maple syrup.

Mixed Berry Coffee Cake with Almond Streusel

I grew up on the east coast, in central New Jersey, but I have lived in Las Vegas for several years now.  There are many tri-state area transplants out here--actually, there are quite a few people from everywhere  in Las Vegas because so few people are actually from Las Vegas.   When a group of east coasters gets together, it is inevitable that the topic of conversation at some point turns to "foods that we loved back east but can't seem to find out west."  Some of the foods are here, but they are being disguised by different brand names.  For example, what is Edy's ice cream back east is called Dreyer's out west, same packaging, same product.  Other foods, you just can't find her in the desert, such as potato chips by Utz or Rt. 11, or Charles Chips, which were packaged in that very cool large yellow tin that was delivered to your front door by the Charles Chips delivery truck. 

Another brand sold primarily in the northeast is the lunch box favorite, Drakes Cakes.  Drakes, which started by selling pound cake out of a Brooklyn bakery in the late 1800s, is the maker of such treats as Yodels, Ring Dings, Yankee Doodles, and my favorite, the Drakes Coffee Cake.  These small, round, buttery delights came two to a pack, were topped with a crumbly cinnamon-sugar streusel, and were perfect for dunking into your milk.  This coffee cake recipe is like my homemade version of the Drakes coffee cake, but I have made it even better by adding a mixed berry ribbon through the center and incorporating toasty sliced almonds into the streusel.  The result is a moist and attractive treat, which would be perfect for breakfast, brunch, or an afternoon snack.  Here are a few tips for baking this "berry" yummy coffee cake:

• The cake is best served the day that it is prepared, but it will keep, tightly covered at room temperature, for up to 3 days.
• Do not replace the fresh raspberries with frozen ones.  Frozen berries will add too much liquid to the filling, which will affect the baking and rising process.
• Feel free to mix and match the type of fresh berries and the flavor of jam that you use for this recipe.  Fresh blueberries, blackberries, or even halved and pitted cherries would work nicely, as would raspberry, strawberry, or blueberry jam. 
• Room temperature eggs will aerate better than cold eggs, and they will help to keep the texture of the cake light.  To bring eggs to room temperature quickly, place the whole eggs in a bowl of warm water for 5 minutes before cracking them.
• As a substitute for the 2 1/2 cups cake flour, use 2 1/4 cups regular all-purpose flour plus 1/4 cup cornstarch.

Mixed Berry Coffee Cake with Almond Streusel

Serves 10-12

Ingredients:

Streusel

1 cup flour

2/3 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup sliced almonds

8 tablespoons butter, softened

1/4 teaspoon almond extract

Cake

12 tablespoons butter, softened

1 1/2 cups sugar

1 heaping teaspoon lemon zest

3 large eggs, room temperature

1 1/2 teaspoons vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Berry Filling

1 1/2 cups fresh raspberries

2/3 cup blackberry jam

Preheat the oven to 350F degrees.  Spray a 10 inch tube pan with a removable bottom with non-stick cooking spray and set aside.

Make the streusel:  Whisk the flour, brown sugar, cinnamon, salt, and almonds in a medium bowl.  Using your fingers, work the butter into the mixture until coarse crumbs form, about the size of peas.  Sprinkle the mixture with the almond extract and toss to combine.  Set aside.

Make the cake: Cream the butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, 3-4 minutes.  Add the eggs one at a time, mixing well after each addition, and then add the sour cream and vanilla.  In a separate bowl, sift together the flour, baking powder, baking soda, and salt.  With the mixer on low, add the flour mixture to the batter until just combined.  Remove the bowl from the mixer and stir with a spatula to be sure the batter is thoroughly mixed.

In a small bowl, fold the raspberries into the jam until well incorporated.

Spoon half of the batter into the prepared pan and spread it out with a knife.  Mound the berry mixture in a ring in the center of the batter.  Top with the remaining batter, spreading it evenly with a knife or small offset spatula.  Sprinkle the streusel evenly on top.   Bake for 55-65 minutes, or until a cake tester inserted into the center emerges clean.  Let cool on a wire rack.  Carefully transfer the cake, streusel side up, onto a serving plate, removing the tube portion.

Heart-Shaped Pancakes

This year, there will be about 1 billion Valentine's Day cards sent to loved ones throughout the world.  About 85% of these cards will be sent by women.  With each passing year, it seems like finding the perfect card for Valentine's Day, or any holiday for that matter, has become an increasingly difficult task.  At the end of my grocery trip, I often find myself stuck in the greeting card aisle for 20-30 minutes, my shopping cart practically abandoned, as I read through card after card, trying to find something remotely relevant, genuinely funny, or somewhat meaningful.  Nine out of ten times, all I have to show for my time spent searching is a card for a holiday that occurs in eight months and a half-gallon of melting frozen yogurt.

Fanny Fern famously said "The way to a man's heart is through his stomach."  Recognizing this, rather then spend 20 minutes looking for the perfect Valentine's Day card, wouldn't it make more sense to dedicate this time to whipping something  up in the kitchen that says "I love you", thus combining the greeting with the eating?  Let's face it, although the card will be appreciated, the surprise breakfast of delicious heart-shaped pancakes will stay with your Valentine, via their happy stomach, all day long (or at least until lunch).

Many times, recipes like this will require that you use a special mold or form to shape the pancakes.  I find that the heart shapes look just as nice when piped by hand, leaving you with fewer utensils to clean up.  It also allows you to make hearts in all shapes and sizes, for your Valentines of all ages and appetites!  Here are a few tips for pancakes that will win their hearts:   

• You can substitute whole wheat flour for the buckwheat flour if you don't have on hand, or you can use regular flour for the entire amount (1 1/4 cups).  Buckwheat flour can usually be found in the organic or health foods section of the grocery store, but occasionally it can be found in the bulk bins. 
• Instead of serving the pancakes with maple syrup, you could serve them with powdered sugar, whipped cream, or fruit puree.
• For extra-sweet pancakes, replace the blueberries and bananas with chocolate chips.  Drop several chocolate chips onto the heart shape after piping it onto the griddle.
• If you don't have a piping bag and tips for making the heart shape, simply fill a large zip top bag with the pancake batter and then snip off a corner to make an approximately 1/4 inch diameter opening.

Heart-Shaped Pancakes

Serves 4

Ingredients:

3/4 cup flour

1/4 cup buckwheat flour

1/4 cup whole wheat flour

2 tablespoons cornmeal

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

2 eggs

2 tablespoons melted butter, plus additional for brushing griddle

1 1/2 cups whole milk

1 cup fresh blueberries (optional)

1 thinly sliced banana (optional)

Pure maple syrup for serving

In a medium bowl, whisk together the flour, buckwheat flour, whole wheat flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon.  In a separate bowl, beat the eggs with one cup of milk and the melted butter.  Add the wet mixture to the dry mixture, adding the additional 1/2 cup of milk if the mixture is too thick.

Preheat the oven to 200F degrees.  Heat a griddle over medium high heat and brush with some melted butter.  Fill a pastry bag fitted with a 1/4 inch plain round tip with batter and twist the end of the bag to secure.  Working in batches, pipe heart shapes on the griddle, filling in the center by drawing a large "V" inside the border.  If desired, drop blueberries and/or banana slices on top of the batter. 

When pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip them over.  Cook until the pancakes are browned on the bottom and cooked through, 1-2 minutes longer.  Repeat with the remaining batter, adding more butter to the griddle for each batch, keeping finished pancakes on a heat-proof plate in the oven until ready to serve.  Serve with warmed maple syrup and berries.

Cranberry-Tangerine Cinnamon Rolls

While I was grocery shopping this morning, I was so happy to come across a large display of very bright and ripe tangerines on sale in the front of the store.  Living in Nevada, which is not exactly the farming capital of the United States, it is rare that I get to use the words "bright" and "ripe" to describe anything that I find in the produce section, unless I am paying a bundle for it at Whole Foods.  The main reason for my excitement about finding the juicy orange fruit is that it finally gave me the opportunity to try out an idea for a recipe, which has been rolling around in my head for a little while: Cranberry-Tangerine Cinnamon Rolls.  What's not to love about that name?

I've always loved the flavor combination of cranberry and orange in recipes such as quickbreads and scones.  My only complaint about breakfast pastries such as Danish and cinnamon rolls (other than the fact that they don't really fit into my diet and I can't eat them every day) is that sometimes they are just a little bit too sugary, and they need something added to cut the sweetness.  So, I decided to combine the two, only I substituted tangerines for oranges, because I prefer the less sour taste of a tangerine, and I rarely see them used in recipes.  This way, you get a little bit of tartness with every sweet bite of these jumbo-sized cinnamon rolls.  These would be perfect to make for breakfast over the weekend.  Make the dough and shape the rolls the night before, and pop them in the oven and glaze them the next morning.   Just don't be surprised if the neighbors "happen to stop by" after they smell the aroma coming from your house.  Here are some tips for "cinn-ful" cinnamon rolls:

• If you don't have a stand mixer, this recipe can be made by hand.  Using the stand mixer just makes it a little bit easier because the dough can be quite sticky.
• These rolls are best eaten within hours of baking, so if you want to have them in the morning, you can roll and cut the dough the night before, cover the pans, and allow the rolls to rise overnight in the refrigerator.  Let sit at room temperature for 30 minutes prior to baking.
• If you don't have tangerines available, you can substitute oranges.  You can also try this recipe using blood oranges, if you can find them.
• If you like nuts in your cinnamon rolls, sprinkle about 3/4 cup finely chopped pecans or  walnuts along with the cranberries.  Instead of cranberries, you can substitute raisins, golden raisins, coarsely chopped dried cherries, or even chocolate chips!
• If the yeast does not start to foam a few minutes after it has been combined with the warm water, then either the water was not warm enough (should be 105-110 degrees) or the yeast is too old.  You will need to discard the mixture and redo this step because the dough will not rise unless the yeast is activated. 
• I know that I've said this about a dozen times, but if I could recommend one kitchen gadget for you to have, it would be a Microplane zester.  I use mine all the time in recipes.  Adding zest to a recipe really brings out the flavor of the citrus--much more so than just adding the juice.

Cranberry Tangerine Cinnamon Rolls

Makes 12 rolls

Ingredients:

4 teaspoons active dry yeast

3/4 cup sugar, divided

4 1/4 cups flour

Zest from 3 tangerines, divided

1 teaspoon salt

1 cup whole milk

6 tablespoons butter, cut into pieces

2 large eggs

1 egg yolk

1 tablespoon cinnamon

4 tablespoons butter, melted

1 cup dried cranberries

1 large egg beaten with 1 teaspoon water (for the egg wash)

1 1/4 cups confectioner's sugar

1 teaspoon vanilla extract

3 tablespoons tangerine juice

Combine yeast, 1/2 teaspoon sugar, and 1/4 cup warm water in a small bowl; set aside.  Place flour, 5 tablespoons sugar, zest from 2 tangerines, and salt in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low to combine.

Heat the milk in a small saucepan over medium-low heat for about 2 minutes or until warm to the touch.  Add the  tablespoons of butter, and allow to melt, stirring occasionally.  Remove from the heat.  Add the 2 eggs, 1 egg yolk, dissolved yeast, and milk mixture to the flour mixture.  Mix on low speed for 6 to 8 minutes or until a soft, tacky dough forms, stopping once or twice to scrape the dough off of the sides of the bowl.  Add a few sprinkles of flour, if necessary.  Transfer the dough to a large buttered bowl, and let stand in a warm place, covered with plastic wrap, until double in bulk (about 1 1/2 hours.)

Grease two 9-inch round cake pans.  Mix the remaining sugar (about 1/2 cup) and the cinnamon in a small bowl.  Turn the dough out onto a lightly floured surface and press gently to deflate.  Roll the dough into a 17 by 11 inch rectangle with the longer edge toward you.  Brush the rectangle with the melted butter and sprinkle it evenly with the cinnamon sugar and dried cranberries.  Roll up the dough lengthwise, pinching the seam to seal.

Using a long sharp knife, cut the dough into 12 equal pieces, and place 6 of the pieces in each of the prepared pans.  Cover and let rise in a warm place until almost doubled in bulk, 30-45 minutes.  Preheat the oven to 350F degrees.

Brush the surface of the buns with the egg wash.  Bake at 350F degrees for 20-25 minutes, or until golden brown.  Let cool 5 minutes, and then remove from the pans.

Whisk together the confectioner's sugar, vanilla, tangerine juice, and remaining zest from 1 tangerine.  Drizzle the glaze over the warm rolls.  Serve warm or at room temperature. 

Carrot-Ginger Scones

My husband just left on a business trip to London, and I know for certain that he will be ordering one of his favorite meals, Fish and Chips, multiple times over the course of the week.   Las Vegas isn't overflowing with places that serve authentic British pub fare (although I should mention that the Crown and Anchor Pub on East Tropicana is his choice for best Fish and Chips in town, and believe me, he has tried them all), so he is looking forward to getting his fill.

Fish and Chips would not be my first (or second, or third....) meal choice after getting off the tube from Heathrow.  Having much more of a sweet tooth, I would surely make a bee-line for afternoon tea at some posh London hotel.  I wouldn't be going for the tea mind you (I don't really drink tea), but for the scones.

Scones are a British snack of Scottish origin, and in Great Britain, their name is often pronounced to rhyme with "John" instead of "throne."  They can be sweet or savory, although in the U.S. scones are typically sweet.  If you have never had a really good scone, you might think of them more as "stones," because of their tendency to turn out like hard and crumbly hockey pucks.  The key to really light, moist, and flaky scones is to not overwork the dough so that it doesn't become tough.  The butter should also be really cold so that it can create a coarse meal as opposed to a creamy texture when blended with the dough.  These delicious carrot-ginger scones are versatile in that they can be served for breakfast, brunch, afternoon coffee, alongside a bowl of soup, or even as a decadent dessert under ice cream drizzled with warm raspberry sauce.  No tea required!  Here are a few tips for scrumptious scones:

• Scones can be stored for up to 2 days in an airtight container at room temperature.  The dough can be frozen for 2 weeks, wrapped tightly in plastic wrap.  Thaw at room temperature before proceeding.
• Instead of using regular granulated sugar for sprinkling on top of the scones, you can use turbinado, which is a coarse brown sugar (think Sugar in the Raw.)  This adds a wonderful texture to the top and looks very nice after the scones have been baked.
• If you don't have buttermilk on hand, you can create a substitute by combining 3/4 teaspoon of vinegar or lemon juice with 3/4 cup of milk, and letting it sit for 15 minutes at room temperature. 
• Crystallized ginger is also called candied ginger, and it can usually be found in the bulk department of grocery stores.  If it is not there, it may be with the dried fruits, baking section, or I've even seen it in the candy aisle.  To save yourself time, I recommend just asking someone when you get there.  It has a very strong flavor, but if great for adding spice to recipes or hot drinks.  It also helps to cure nausea and motion sickness, so buy a little bit extra for an easy home remedy.  Store it in an airtight container or it will get rock hard fairly quickly.

Carrot-Ginger Scones

Makes 12 scones

Ingredients:

2 1/2 cups flour, plus more for shaping dough

3/4 cup oats

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons orange zest

1/4 teaspoon ground cinnamon

1/3 cup sugar plus more for sprinkling on top

12 tablespoons cold butter, cut into small pieces

1 cup finely grated carrot

2 tablespoons diced crystallized ginger or 1 teaspoon ground ginger

1 large egg

3/4 cup buttermilk

1 teaspoon vanilla extract

1 egg white beaten with 2 teaspoons cold water for the egg wash

Preheat the oven to 425F degrees.  In the bowl of a food processor combine the 2 1/2 cups flour, oats, baking powder, salt, orange zest, cinnamon, and 1/3 cup sugar.  Add the butter and pulse until the mixture resembles coarse meal.  Add the carrot and ginger and pulse until just blended.

Whisk together the egg, buttermilk, and vanilla in a bowl until blended.  Add to the flour mixture and pulse until just blended.  The dough will be sticky.

Transfer the dough to a well floured surface with floured hands.  Divide the dough in half, and pat each half into a 3/4 inch circle.  With a floured knife, cut each circle into 6 wedges.  Place the wedges on baking sheets lined with parchment paper.  Brush the top of each scone with the egg wash and sprinkle each with 1/4 teaspoon sugar.

Bake for 15 minutes or until golden and a toothpick inserted into the center of a scone emerges clean.  Serve warm or at room temperature.