LEMON PANCAKES

This past week we have had Dorraine and Chris Crump out from Utah to visit.  There were our friends in our first married ward at BYU in Provo, the 167th ward with Bishop Tenny.  We have kept in touch on and off for over 20 years.  Yikes!  Any ways, Dorraine is a lemon fan, i saw this recipe and knew we needed to try it while she was here.   We loved it so much that it will be a keeper in our repetoire - with of course the blackberry syrup that we made.  We will include that recipe here as well.  The original pancake recipe comes from the pioneer Woman, so we had no doubt that we were in good hands!

RECIPE

Lemon Pancakes

August 28, 2016 0

PREP TIME:

15 Minutes

DIFFICULTY:

Easy

COOK TIME:

15 Minutes

SERVINGS:

4 Servings

INGREDIENTS

• 2 whole Lemons
• 2-1/4 cups 2%% Milk
• 1 Tablespoon Vanilla
• 3 cups Flour
• 1/4 cup Sugar
• 2 Tablespoons Baking Powder
• 1/4 teaspoon Salt
• 2 whole Eggs, Beaten
• 1/4 cup Butter, Melted

INSTRUCTIONS

Zest both lemons. Set aside. Measure the milk and add the juice of 1 1/2 of the lemons. Stir and let sit for 5 minutes, then gently stir in the vanilla. 

Stir together the flour, sugar, baking powder, and salt. Pour in the milk/lemon mixture, stirring gently. When it's halfway mixed together, stir in the eggs, then the melted butter. Finally, stir in the lemon zest. (If the batter is overly thick at this stage, add up to 1/4 cup milk. 

Heat an iron skillet over medium heat, then add 2 tablespoons butter. When it's melted, drop in 1/4 cup helpings of batter, smoothing the top to help spread it into an even layer. Cook until golden and sizzly around the edges, then turn to the other side and finish cooking. Remove and repeat with the rest of the batter. 

Serve with butter, syrup, and extra lemon zest. (Can turn this into more of a dessert with a powdered sugar glaze and/or whipped cream!)

Here’s my Blackberry Syrup recipe. I think you’ll love it!

5.0 from 3 reviews

Blackberry Syrup Recipe

 

Print

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

This blackberry syrup recipe adds that burst of summer flavor to every dish you serve it with! From topping pancakes, yogurt, or cake to stirring into drinks, blackberry syrup is a must have recipe!

Author: Robyn Stone | Add a Pinch

Serves: 2 cups

Ingredients

• 3 cups fresh blackberries
• 1 cup granulated sugar
• 1 tablespoons lemon juice
• 1 cup water

Instructions

1. 
   Add blackberries, sugar, lemon juice and water to a medium sauce pan over medium heat. Bring to a boil, stirring occasionally, and boil for about 2 minutes. Remove from heat and allow to cool slightly before use.
2. Store in an airtight container in the refrigerator for up to two weeks
   .

Notes

If you prefer a smooth blackberry syrup, pour cooked blackberries and sauce into blender and pulse until smooth. Pour through cheesecloth or a fine mesh strainer and discard any seeds or pulp.

Breadsticks 2 Ways - you choose

WE are bread eaters over here.   When I'm in a pinch for time and I need help I can always ask Talbot to whip up the dough for these bread sticks for me.  She may not always love being in the kitchen but the likes to make these.  They are Easy Peasy. 

Soft, chewy, buttery breads ticks are a hit at this house, and something easy, cheap and filling to make for the evenings we have friends over and a snack is necessary.

Put these ingredients in bread maker
1 cup warm water
1/4 cup oil
3 cups of bread flour
1 tsp. salt
3 TBS brown sugar
2 1/2 tsp active dry yeast

Once the dough cycle is finished, I roll the dough onto a 10 x 12 lightly buttered cookie sheet.
Using a pizza cutter, I cut the bread sticks into 24 pieces.
Let rise for about an hour.

Bake at 375 for 10-15 minutes.

When bread sticks come out of oven, drizzle this mixture on top:
4 TBS melted butter
1/2 tsp garlic salt

Then  sprinkle with Parmesan cheese and serve with pizza sauce for dipping.

*** Another bread stick recipe that were like is this one from our friend Jenny Agle.  These ones are easy to whip up also, and are light and fluffy.   Hard to choose . . .depends on the day.

1 1/2 Cup warm water

1 TBSP Yeast(Active Dry)

1 TBSP Sugar

Mix and let sit until proofed approx. 10-15 min.

3 Cups Flour

1 1/2 tsp. Salt

Mix flour and salt and then add in yeast mixture and knead(dough attachment) for 3 minutes. Add up to 1/2 cup of flour(less if you can) if the dough appears too wet. It should be sticky but not wet.

Melt 1/2 Cup of butter and pour into bottom of 9x13" pan

Roll dough onto a floured surface into a rectangle approx 9x13". Use a pizza cutter to cut dough into long strips(approx. 10 or so per pan). Dip each strip into the butter top and bottom, and then place in pan.  Sprinkle grated parmesan cheese and garlic salt on top of dough. Cover with a clean dish towel.

Let dough rise approx 30 min. in warm location(I often let it sit longer...up to 50 min. or so). Bake at 400 degrees for 15-20 minutes. Until bottom is lightly browned.

You can double this recipe and make in a large cookie sheet instead of 9x13.

Enjoy!

~Jenny

Gnocchi It Is

Ashtyn this week you mentioned that you liked to cook and were fairly good in the kitchen. Someone corrected you and let you know that you were a really good baker, but that you don't do much in the cooking department. You decided to change that and tonight you made dinner for us with a recipe that you found on line. We made a few tweaks to it, and it was scrumptious! Well done! This one is a Keeper at the Chipman house.

GNOCCHI WITH POMODORO SAUCE


This simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi.

SERVES: SERVES 8
Ingredients
¼ cup  extra virgin olive oil, plus 1 tablespoons
4 stems fresh Italian flat leaf parsley
4 stems fresh oregano
2 stems fresh rosemary
2 stems fresh basil, plus 2 more stems for garnish
½ yellow onion, diced
3 cloves garlic, pressed or minced
2 28 ounce cans tomatoes
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
¼ cup heavy cream 
3 16-ounce package potato gnocchi
8 ounces cherry size mozzarella balls, cut in half (if you want, not necessary)
½ cup freshly grated Parmesan cheese
Instructions

Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat.

Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. 

Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. 

Cook until the onions are transparent, about 5-7 minutes, Then crush the tomatoes with your hand and add to the pan with juice. 

Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally.

Stir in the heavy cream and remove from the heat.
Meanwhile, bring a saucepan of water to a boil and add the gnocchi. 

Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water. 

Drain and then place the gnocchi into the cooked sauce. 
Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.

Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.

* This recipe is Gnocchi With Pomodoro Sauce | foodiecrush.com with a few tweaks of our own. 

Zebra Cookie

It is a rare event around here when everyone all cheers for the same cookie that is being made.  Some like oatmeal, some do not.  Only 1 likes raisins.  There are strong opinions on the usage of  milk, semi sweet, or jumbo dark chocolate chips.  1 is Gluten free.  2 do not like peanut butter.  some like gooey, some think crispy is better.  I say be glad I made you a cookie for pete's sake!?!   Recently my friend Emily gave us this recipe and it is a winner with all the Folks here at 3  Blanchard Road - IMPRESSIVE right?   We call them zebra cookies because I throw in milk, semi and white chocolate chips.   Also because there is oatmeal in there but it just blends in and you probably couldn't even guess (except I just told you).  Also because Chef Paul at the school makes these "zebra muffins" at school with the 3 kinds of chocolate chips . . .  there are so many reasons why we do things, i'm not sure why I am even trying to list them.

MASSACHUSETTS ZEBRA COOKIES - always double

1 5/8 sticks butter
1 Cup Sugar
1. Cup Brown Sugar
2 eggs

2 Cups Flour
1 Cup Oats
1/2 tsp. Salt
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Vanilla
Chocolate chips ( semi, milk and white)

350 for about 11 mins

The New Word At Our House Is SOOFFLE

So When my girls were little my mom would come out from Canada for about 10 days at a time and we would LOVE it.  When she came she was all ours, all focused on being this great and amazing grandma and we didn't have to share her with anyone.   She would turn cooking into fun activities with my girls . . . sure one could buy peanut butter cups, but why when you can make them on your own?  She would let the girls paint chocolate into these little cups, let it harden, work with them to make the peanut butter mixture, and then top with a layer of chocolate.  Those peanut butter cups were filled with laughs, stories, and love, and they were delicious.  To this day Ashtyn talks of this one dessert that Nanna would make and it was a chocolate cake but it was gooey inside and warm.  I have tried many different desserts from our repertoire, but each one was not the one that she was talking about.   Enter the Molten Lava cakes/soufflés.  We made them not long ago  and after the first bite, Ash declared that this was it!   These were similar to the ones Nana would make when she was little



Here is the recipe:

Ingredients

• 4 oz. semi-sweet baking chocolate, I have also used 4 oz. semi-sweet chocolate chips with success
• ½ cup butter
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 6 Tablespoons flour

Instructions

1. Preheat oven to 425 degrees F.
2. Spray 4 small (6-8 oz) ramekin dishes with cooking spray and place on a baking sheet. Set aside.
3. In a small microwave safe bowl, combine butter and chocolate and melt in 30 second increments, string between each increment until chocolate and butter are combined and smooth.
4. Add powdered sugar and stir in evenly.
5. Add eggs and egg yolks and beat in until well combined.
6. Stir in flour until well combined.
7. Pour and distribute batter evenly in the 4 prepared ramekin dishes.
8. Bake at 425 degrees F for 12-13 minutes until edges are firm and center is soft, but not super jiggly.
9. Let cool for 2 minutes. Using a knife, gently pull cake away from the edges then invert onto plate or serving dish.
10. Serve with dusted powdered sugar, ice cream, magic shell or however desired. No matter how you want to eat it, serve immediately.

What is funny about this recipe is that the recipe I gave her was from a group of recipes in the "Soufflé" section - sounds so fancy of us right?   That we would have an entire section of recipes that were soufflés?   Funny.   Ash pronounced the word wrong when she first baked theses and began her nonstop talk of them.  Soofle.   Since then these babies will forever be called Soofffles.   She bakes up a batch each week, puts them in little prepared ramekins and put them in the freezer to have anytime you are in the mood - which seems to be everyday she walks in the door from school.   When  look back on this girls high school love stories, her love for this little treat daily will be HIGH on the list.

Tonight for Dinner . . .Chicken and Wild Rice

Tonight for dinner we had chicken and rice casserole.  Ashtyn and Mackinlay thought the word casserole sounded horrible and that we should just agree to call it "chicken and rice bowl", so we did.  As I was making dinner some of the girls were in the kitchen and it was mentioned that I should be writing down their favorite recipes so that they will have them later on, and so I will.   Growing up we had this exact recipe (except it was called a casserole) and it was always served in this beautiful blue covered dish that My mom got while on a trip to Portugal.    I have this dish now, and I was a bit GIDDY that I got to serve my girls the same dinner - with a different name - in the same dish.  It brought back good memories.  It brought back happy thoughts of my mom.   It brought back thoughts of dinner in the kitchen at 28 Bracebridge Cres., in Calgary.   It brought thoughts of the China Man painting that hung in the kitchen - - - but that is a story for another day!  Here is the recipe, documented so my girls can have their own memory of the chicken and rice un casserole in the serving dish from Portugal.

Chicken and Wild rice Bowl - No longer Casserole

1pkg. Uncle Bens Long Grain Wild Rice
1/3 c. chopped green pepper
sliced mushrooms ( I left out because no one here likes them and I didn't have any)
1/2 c. chopped onion
2 cups diced chicken
1 c chopped carrots
1 can cream chicken soup ( that is what the recipe says but i think cream of any kind of soup is gross so  i made my own cream of soup concoction.)

{INGREDIENTS: for the cream of soup not from a can}

1 tablespoon flour
3 tablespoons butter
1/2 cup chicken broth
1/2 cup milk
salt and pepper, to taste

DIRECTIONS:

Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly. Remove from the heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste.

Then add:

1/2 brick of cream cheese or 1/2 c. sour cream

1/4 tsp pepper 

2 cups cooked brown rice.

Buttered bread chunks

• Cook both the wild rice and brown rice as directed on package
• boil chicken, or *bake chicken. Let cool then dice
• make cream of chicken concoction
• combine everything together
• place buttered bread hunks on the top
• place in casserole dish and bake 325 for 40 mins.