"Instant" Pancake Mix and Pancakes (or waffles)

Derrick made these pancakes a few weeks ago, and they were honestly the coolest, yummiest, FLUFFIEST pancakes ever!  This is Alton Brown's recipe, which we found on foodnetwork.com.  This recipe makes a lot of mix, so unless you are making pancakes for an army, plan on storing the mix.  It will be good for up to 3 months.  Oh!  And you'll notice the photo is of a waffle.  That's because we made waffles with the mix today.  Makes great waffles, too!

INGREDIENTS:

6 C all-purpose flour

1 1/2 t baking soda (check expiration date first)

3 t baking powder

1 T kosher salt

2 T sugar

DIRECTIONS

Combine all of the ingredients in a lidded container.  Shake to mix.  Use within 3 months.  Use the recipe below to make the pancakes.

"INSTANT" PANCAKES

2 eggs, separated

2 C buttermilk (we have used regular milk when we didn't have buttermilk.  Still good, but we prefer the buttermilk)

4 T melted butter

2 C "Instant" Pancake Mix, recipe above

1 stick butter, for greasing the pan

2 C fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F.  Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl.  In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.  Pour the liquid ingredients on top of the pancake mix.  Using a whisk, mix the batter just enough to bring it together.  Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto the griddle.  The griddle is ready if the water dances across the surface.

Lightly butter the griddle.  Wipe off thoroughly with a paper towel.  (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired.  When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes.  Continue to cook 2-3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel.  Hold in a warm place for 20-30 minutes.

Yield:  12 pancakes

French Dip Sandwiches--Slow-Cooker Version

If you want a real quick and easy recipe for French Dip sandwiches, try this other one.  I love french dip sandwiches, so I decided to try a recipe where I had to cook the roast and everything.  This turned out really good.  

INGREDIENTS:

1 boneless beef roast (appx. 4 lbs)

1 medium onion, sliced thin

1/4 C soy sauce

3 T worcestershire sauce

1 t beef base (or 1 beef boullion cube)

1 bay leaf

1 T pepper

3/4 t dried rosemary

1 t dried thyme

1 t oregano

3 garlic cloves, minced

Steak rolls, or french bread to serve (I like it toasted with garlic, with a slice of swiss cheese)

DIRECTIONS:

Trim roast of all visible fat.  Rub with a mixture of garlic powder, season salt, salt and pepper, then brown on stove before placing in slow cooker.  Saute onion in remaining drippings and add to slow cooker.

Combine soy sauce, worcestershire sauce, beef base, bay leaf, pepper, rosemary, thyme, oregano and garlic.  Pour over roast.  Add water until liquid reaches top of roast.  Cover and cook on high 6-8 hours, or on Low 10-12 hours (or until meat is tender enough to be shredded).

After cooking, remove roast from broth and slice or shred as desired.  Cook down reserved broth and use for dipping.

Strawberry Cake from Scratch

I made this for Ainsley's first birthday.  Cecily thought a strawberry cake would be perfect (since she is the biggest strawberry fan ever!).  Yes, I realize the cake looks hideous, but I am a terrible cake decorator.  It tasted great, though!  I got this recipe off of Allrecipes.com.  I have been finding some great recipes from that site recently.  I used a homemade strawberry filling and cream cheese frosting.  **One change I made to the recipe:  I whipped the egg whites to peaks and folded them in at the end.  

INGREDIENTS:

2 C white sugar

1 (3 oz) pkg strawberry flavored gelatin

1 C butter, softened

4 eggs

2 3/4 C sifted cake flour

2 1/2 t baking powder

1 C whole milk, room temperature

1 T vanilla extract (I actually used almond extract for a twist)

1/2 C strawberry puree made from frozen sweetened strawberries (I didn't use sweetened strawberries, and the cake was still plenty sweet)

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour 2 9-inch round cake pans (I like to use parchment paper on the bottom to ensure it doesn't stick).  

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.  Beat in eggs one at a time, mixing well after each (see egg note above).  Combine the flour and baking powder; stir into the batter alternately with the milk.  Blend in the vanilla and strawberry puree.  Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean.  Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Carrot Cake

MMMM....  I had been craving Carrot Cake for a while, and tried this recipe by Alton Brown (foodnetwork.com).  So good!  There's nothing worse than craving a yummy, moist carrot cake and getting something dry.  Not the case with this recipe.  Very moist!  I'm craving it again just typing this! ** I did double the amount of spices indicated in the recipe, as I like strong flavors.  I also added a handful of raisins because I love them in carrot cake! 

INGREDIENTS:

Unsalted butter, for the pan (most likely, I used the salted butter.  I rarely have unsalted around the house!)

12 oz, appx. 2 1/2 cups, all-purpose flour, plus extra for pan

12 oz grated carrots, medium grate, appx. 6 medium

1 t baking powder

1 t baking soda

1/4 t ground allspice

1/4 t ground cinnamon

1/4 t freshly ground nutmeg (I didn't use fresh, but it would be way good!)

1/2 t salt

10 oz sugar, appx. 1 1/3 C

2 oz dark brown sugar, appx. 1/4 C firmly packed

3 large eggs

6 oz plain yogurt

6 oz vegetable oil

Cream Cheese Frosting

DIRECTIONS:

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan.  (Do not go bigger than this!!  I tried it and wished I hadn't.  Still good, but not deep enough!)  Line the bottom with parchment paper.  Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices and salt in the bowl of a food processor and process for 5 seconds.  Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs and yogurt.

With the processor still running drizzle in the vegetable oil.  Pour this mixture into the carrot mixture and stir until just combined.  Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes.  Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205-210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan.  After 15 minutes, turn the cake out onto a rack and allow cake to cool completely.  Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting

I am becoming a huge fan of Alton Brown's recipes (foodnetwork.com)!  Everything of his that I have tried has been great!  This recipe is pretty basic, and I don't know if it was the sifted sugar or using the paddle attachment (both techniques I haven't used in the past), but this is the best frosting I have ever made!  I have used it on a few different things, and it works out great every time!

INGREDIENTS:

8 oz cream cheese

2 oz unsalted butter, room temperature

1 t vanilla extract

9 oz powdered sugar, sifted, appx. 2 cups

DIRECTIONS:

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium until just blended.  Add the vanilla until just combined.  With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5-10 minutes before using.

Yields:  Approximately 2 cups.

Chicken Noodle Soup

I had some extra chicken from some chicken tacos we made the other night, so I shredded it and made the following Chicken Noodle Soup recipe from Tyler Florence (foodnetwork.com).  It was SO good, and tasted even better the next day.   The Mexican spices from the chicken gave it a little kick.  I used my own recipe for the egg noodles (below). I served it with some savory bread from the bread store.

Ingredients:

2 T extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs (I used dried)

1 bay leaf

2 quarts chicken stock (I used canned broth)

8 oz egg noodles (recipe below)

1 1/2 C shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped (I didn't use this)

Directions:

Place a soup pot over medium heat and coat with the oil.  Add the onion, garlic, carrots, celery, thyme and bay leaf.  Cook and stir for about 6 minutes, until the vegetables are softened but not browned.  Pour in the chicken stock and bring the liquid to a boil.  Add the noodles (recipe below) and simmer for 5 minutes until tender.  Fold in the chicken, and continue to simmer for another couple of minutes to heat through.  Season with salt and pepper.  Sprinkle with chopped parsley before serving.

Egg Noodle Recipe:

1 egg

1/2 t salt

2 T milk

1 C flour

1/2 t baking powder, if desired

Mix together, roll out, cut into noodles.  Can be used right away in soup, or left to dry a bit.