Blender Pancakes

I have a new blender now, so I have been enjoying Blender Pancakes again. (Remember when I broke my last blender???). Be sure you know the limits of your blender before you attempt to make this recipe. I have to put mine on the fastest speed. It automatically shuts off after two minutes, then I have to unplug it and wait 30 second, then I can reconnect and blend again. Tedious, so I don't recommend MY blender.

Recipe:

1 c. wheat kernels (I use soft white wheat because I have some in my pantry - great flavor)

1 1/4 c. milk (I use 1% because that is what we drink)

1 T. baking powder

2 T. sugar (optional) - I always opt YES :)

1 egg

1/3 c. oil (I use canola)

1/2 t. salt

Place wheat kernels & milk in blender. Mix on highest speed for 3-5 minutes (or in my case 2 sets of 2 minutes). Add rest of ingredients & blend 1-2 minutes longer. Cook on hot griddle until golden brown.

P.S. When I have added a bit of flax to the mix, the batter needs a bit more water. I do recommend trying it with chopped pecans and a sprinkle of cinnamon :)

Blog Marathon - Mile 8 - Time for a New Blender

Yesterday I tried Blender Pancakes from a recipe I've had kicking around here for a long time from one of my whole grain classes. I wasn't expecting to be impressed. When I turned the blender off short of 3-5 minutes and peeked in I thought it looked like a runny lumpy mess. Well that's because you have to give it some time to grind your wheat kernals (I used rinsed hard red wheat kernals).

It was a success for me, the kids, for hubby.

I don't want to type out the recipe so I'll link to THIS recipe and instructional video because it's almost identical. I did use my powdered eggs, but forgot to use powdered milk.

Differences in recipes

I used 1 1/4 cups milk

1 T baking powder

1 egg

1/3 cup oil (it's nice to see that there is a successful recipe that omits the oil - I'll try that next time)

Anyway, I decided to whip them up again today. I'll teach you how you CAN break your blender - sigh. I decided to double the recipe. Although the dry/wet ratio is the same, the weight on the motor burned it out. Also I decided to use some flax seeds in place of part of my wheat. Apparently flax seed is more of a sponge when it comes to liquids so I set the batter off balance. It was a bit thicker than batter of yesterday.

The good thing that I did to the recipe today was add some cinnamon and chopped pecans (after I broke the blender - I was never planning on grinding them in the blender just for the record). It was DELICIOUS. I would add flax again because I love the nutritional content and the flavor is WONDERFUL.

So I'm off to price blenders.

To Sara (ie. German Pancakes Recipe)

My friend Sara mentioned that she wanted my German Pancake Recipe. Since she might stop by the blog before checking her e-mail, I'll put it there. You can use this recipe too. See - everybody wins.

German Pancakes Recipe from the Favorite Recipes of Apple Valley Cookbook

1 square margarine or butter

6 eggs

1 c. milk

1 c. flour

1/2 t. salt

Turn oven to 400 degrees. Put margarine in 9x13 inch dish and put in oven. While the margarine or butter is melting, mix the rest of the above ingredients in blender. Pour the batter over the melted butter and put back into the oven. Bake for about 20 minutes. Cut into squares. Serve hot with syrup or any favorite topping.

My spin on the recipe:

I always use butter (that's because I don't ever buy margarine) and never use more than half of the amount called for. I spray my pans well with cooking spray, melt my butter in the microwave and drizzle it around my pans. I say PANS because we found that we like a thinner pancake (especially since we use whole wheat flour and it doesn't puff up as much). I actually 1 1/2 the recipe and use two 9x13 pans.

Which means:

Preheat oven to 400 degrees. Put butter in glass measuring cup to melt in microwave. Place 9 eggs, 1 1/2 c. whole soft white wheat, 1 1/2 c. milk (we always have 1%), & 3/4 t. salt into blender. Drizzle butter into pans and rotate pans to stretch it as far as I can. Use same glass measuring cup to warm syrup by setting it on stoptop while pancakes bake. Divide batter between pans. Place both pans in oven for 20 minutes. If I don't spread the batter as thin, sometimes I'll let it cook about 22 minutes.

Serve to happy children & husband.

Yummy Chocolatey No Bake Cookies

After sharing how I recently botched this recipe (see item #8 on THIS post), I know some of you might hesitate to try these. That's alright - it'll probably save you ten pounds. But for those of you who heart rich chocolate as much as me, you'll try this recipe. THIS is the link to the original recipe. There are at least 4 other versions of this recipe on the site. I used to use the recipe on the back of the Hershey's cocoa canister, but they have a different recipe on my can now.

The variation below is my Successful modification.

1 c. sugar (most peanut butter already has a bunch of sugar, so reducing to one cup is fine).
1/2 c. milk (we usually have 1% in our fridge)
1/4 c. butter (I'd rather have more peanut butter than sheer saturated fat - that's why I reduce the butter and increase the peanut butter)
4 T. unsweetened cocoa powder
3/4 c. peanut butter (I use Skippy Natural creamyl - no trans fat, but sweetened for my kids. They don't like nuts and I think I prefer this treat to be chewy, not crunchy).
3 c. oats (I actually prefer the Old Fashioned variety because I like the texture, but this is a great way to use up the quick cooking variety)
1 t. vanilla
1/4 c. flaxseed flour (optional) - If I don't add the flax & coconut, I often add a bit more oats. I buy the flax seeds and grind them in a little coffee grinder - I keep a bag in the freezer ready to use. Flax has a nutty flavor and contains omega3 & fiber:)
1/4 c. coconut (optional) - I love the additional flavor

I'm no longer interested in seeing how wheat or oat germ can be added.

Directions:

In a medium saucepan combine sugar, milk, butter, & cocoa. Bring to a boil. I've never fussed over how long I boil - recipe says to cook for 1 1/2 minutes. I'm usually too eager to add the peanut butter and watch it melt in. I don't need to follow the recipe here, because I actually LIKE the cookies to be more like gooey haystacks. There are many reviews on Allrecipes discussing the cook time. Truth is that I leave the heat on low until the peanut butter is all swirled in. Then remove from heat and add remaining ingredients (vanilla, oats, flax, coconut). I like the mix to be sufficiently coated, but I let more oats join the party if the treat is looking like straight fudge. I don't think cookies are supposed to be healthy, but this minimizes the worst- for-you ingredients and enhances the better-for-you ones. I feel good about that.

Spread out some wax paper and drop by BIG TABLESPOONS (my preference). The recipe says to let cool until hardened. I love them warm and gooey.

Just So You Know

We made play-doh WEEKS ago - like the beginning of October. Just so you know, it is still soft and usable. Pics are from back then too. I'll share the recipe below.





















Play Dough
1 c. water
1 c. four
1/4 c. salt
2 T. cream of tartar
1 T. oil
Food Coloring

Cook 3-5 minutes in a sacepan. When it starts to ball up and pull away from sides, remove from heat and knead. For color add 2 teaspoons food coloring.

Zucchini Bread

Here's a whole wheat recipe that EVERYONE loves. Those who don't like it keep their mouths shut. We are baking this up A TON because our zucchini plants in the garden are growing like monsters. It's super easy and can be adapted to your taste.

Zucchini Bread

Ingredients:
2 c. sugar
3 c. whole wheat flour (soft white wheat that we grind ourselves - if you buy whole wheat flour from a regular grocery store you are probably getting hard red wheat. This will be heavier so you might want to mix it partially with gross white flour :).
1 t. salt
1 t. cinnamon - I add nutmeg too.
1 t. baking soda
1/4 t. baking powder
2 eggs
1 c. cooking oil (we always opt for the healthier canola or sunflower oils NEVER corn or vegetable oil, but that's me)
2 t. vanilla
2 c. shredded raw zucchini
Nuts (optional - I love pecans or walnuts)
Raisins (Optional - we don't like fruit in our bread so we never put it in)

Instructions:
Combine sugar, whole wheat flour, salt, cinnamon, soda, and baking powder. Add eggs, cooking oil, vanilla, and zucchini and mix well. Add nuts and raisins and blend again. Pour into 2 greased (I never flour them even though the recipe says to - I just spray them with Pam) loaf pans - 4 1/2 x8 inch size. Bake for 60 minutes at 350 degrees.

How I do it: Put wet ingredients in Bosch mixer and swirl around. Add all the teaspoon stuff so it gets mixed in well, then sugar, zucchini, and gradually flour. The recipe isn't that fussy. I've also been known to sub out part of the whole wheat flour for flax seed flour (we grind that ourselves too in a little coffee grinder). Sometimes I toss a few Tablespoons of powdered milk in too - that has to add a bit of calcium and protein. It also helps sweeten the top.

I also meant to mention that I always double the batch - four loaves at a time. Why run the oven again next week when the bread freezes like a dream. Comes out perfectly moist.

There you have it. The not-so-secret perfect zucchini bread recipe!

Sticky Garlic Chicken Skewers

3 garlic cloves, peeled & crushed
2 T honey
4 T ketchup
4 T Worcestershire sauce
2 t Dijon mustard
2 t hot pepper sauce or pinch cayenne pepper + 2 t water
Salt & pepper to taste
3 boneless, skinless chicken breasts cut into thin strips

Soak 12 (10-inch) bamboo skewers in water for at least 20 minutes.

Mix garlic, honey, ketchup, Worcestershire sauce, mustard, hot pepper sauce, salt & pepper. Toss in chicken and stir until well combined. Cover & marinate 20-30 minutes or overnight.

Thread marinated chicken on skewers. Cook on grill 5-6 minutes.

Recipe found on internet and credited to: Ainsley Harriott's Low-Fat Meals in Minutes.

***********

We have come to love this recipe. I would never have tried it based upon the title. Jon was searching for ways to use up our Worcestershire sauce (we either have too much of it or don't have it at all). It made a wonderful BBQ. My sister-in-law, Angela, has been trying to contact me to get the recipe for Fathers Day. We were gone ALL DAY yesterday. The recipe ended up in Jon's pant pocket because I was supposed to call her back again on the way to our ward activity. Sorry I didn't get it to you sooner. So after several games of phone tag, here's the recipe for all to enjoy.

Cooking Class Instructor Needed

You remember my great idea to be Jessica's Cooking Class teacher? Well, it's been a while since last class. Then with Spring Break, visit from my brother & fam, and a plethora of other distractions, we didn't schedule another class. So image Jessica's delight when I told her that today was cooking class.

I thought we should make Snickerdoodles because of all the tactile involvement - squishing the dough into balls and rolling it in cinnamon & sugar. I found a recipe entitle Soft Snickerdoodle Cookies and thought it sounded great. I love them puffy; chewy on the inside, crispy on the outside.

The mixing and stirring and measuring went beautifully. The balling and rolling were perfect. The cookies however were a flat mess - tasty, but ugly. Not puffy. Not to be photographed. So take my word for it that I have NO RIGHT teaching the Snickerdoodle Cookie Lesson in cooking class.

Jessica did get to wear her new apron, but she changed into this Cinderella gown while the dough was chillin.


This is her watching the cookies splat flat. Perhaps it's time to clean the oven - huh? Amazing what looking through the lens will show you.

We Are Family

We had a very fun church activity tonight. Our family arrived precisely 19 minutes late and the ward family feud was already underway. We found our way to the last available table to set up our family display. We put out: our SLC Olympic 2002 blanket (representing our Utah roots and regular visits), Disneyland scrapbook, baby pictures of the kids, princess crown & accessories, Luigi, & Lego Star Wars fighter. I also wrote a mini summary for each family member.

We passed the first round of fun questions about ward members and went on to play the orange pass game. Jacob, Jessica, Jon, & I lined up. It's the silly game you play where you can't use hands and have to pass the orange from neck to neck down the row. This is a GREAT game to play with families because you aren't afraid to hug real close.

The sweetest part of the deal was that each family shared a family treat. Talk about delicious choices. I was partial to the chewy chocolate chip cookies & the candied popcorn - YUMMY. We decided to share our family favorite that we call Poppy Cake. It's become tradition for us to bake it up every Christmas and share with our friends.

I've decided to share the recipe just in case you can't wait until the holidays. We actually bake 6 loaves at a time during December, but I usually mix it in batches of 4 loaves because that's what fits in my mixer.

POPPY SEED BREAD (4 loaves)
4 c. sugar
6 eggs
3 c. milk
1 1/2 c. oil
1 T. butter buds
1 T. almond extract
1 T. vanilla extract
1 T. baking powder
1 T. salt
3 T. poppy seeds
6 c. flour

I add it all to my generic Bosch mixer and give it a whirl. Truth is that I actually use my powdered milk & powdered eggs with no problem. Spray 4 loaf pans (I don't even flour them). Bake about 50-60 minutes (depending on how deep your pans are). Cool for about 10 minutes in pans. Remove from pans & cool completely.

ORANGE GLAZE (I like it thick. You can adjust the oj to your liking. Covers 4 loaves)
3 c. powdered sugar
1/2 c. orange juice
3/4 t. vanilla extract
3/4 t. almond extract
3/4 t. butter buds