Lemon Souffle Pancakes

These were light and fluffy and we loved the lemon flavor.  Don't forget to whip the egg whites- that is what makes them nice and fluffy.


3/4 cup                   Buttermilk (or use milk with a little lemon juice)
2                             Egg yolks
3 tsp                       Grated Lemon zest
2 tbsp                     Lemon Juice
1 tsp                       Vanilla Extract
25g                         Butter (melted)
3/4 cup                   Whole wheat flour
1 tsp                       Baking powder
3 tbsp                     Sugar
A pinch                  Salt
2                            Egg whites

To serve
Strawberries, halved
1 tbsp            Honey
Powdered sugar for dusting

Method :

1. Mix egg yolks, milk, vanilla extract, lemon juice and lemon zest together in a bowl. Add melted butter and mix well.

2. Sift flour, baking powder, sugar and salt into a large bowl. Make a well in the center of the  flour mixture and pour in (1) gradually and mix flour with milk mixture until the dry ingredients are moistened. Be careful not to overmix.

3. Place egg white in a clean bowl and beat until soft peaks are formed.  Fold in egg white into (2).

4. Melt a small portion of butter in a heated non-stick frying pan.  Place 2 tbsp of the batter from (3) into the pan. Cook until the cake turns golden brown on the underside and looking dry on the edges. Flip over and continue to cook the other side.  transfer to a plate and keep warm while cooking remaining batter.

5. Toss fresh strawberries with honey and a light dusting of powdered sugar.  Or just use your favorite syrup.  I didn't think they needed anything but a little butter.

Vegetable Alfredo Soup

Vegetable Alfredo Soup

2 1/2 c. water
3 t. chicken boullion
1 T. parsley
salt & pepper
1 small onion, chopped
1 c. diced carrots

1 cup broccoli florets 

1 cup peas
2 small potatoes, peeled & diced
1 jar Alfredo Sauce (plain Alfredo)
1 8 oz. pkg. cream cheese
1/2 c. heavy cream
1/4 c. parmesan cheese

Bring water, boullion, salt & pepper, and parsley to boil in a large pot. Add vegetables and simmer until tender. In a medium saucepan, warm sauce, cream cheese, heavy cream, and parmesan cheese on medium heat until combined. Add to vegetable mixture.  Serve with bread.

I doubled this for my family but only used 1 jar of Alfredo Sauce.   The recipe also called for 1 cup of chopped ham- but I just did straight vegetables.  I also added a lot more vegetables than the original recipe.  It was really good.  I imagine it is also not very good for you- with all the cream.  But for every once in awhile it was decadent and delicious!   I took it to a RS luncheon and it was a hit.

Creme Brulee

Creme Brulee is my all time favorite dessert- but I have never tried to make it.  It was incredibly easy and so good.  I love the creamy pudding and the crunchy topping.

Ingredients

• 1 quart heavy cream
• 1 vanilla bean, split and scraped
• 1 cup vanilla sugar, divided (used regular sugar-couldn't find "vanilla" sugar)
• 6 large egg yolks
• 2 quarts hot water

Directions

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. If you don't have a torch just move your oven rack to the top and turn your oven on to high broil.  Watch carefully until it is browned how you would like it.  Allow the creme brulee to sit for at least 5 minutes before serving.

Black Bean & Rice Enchiladas- Allison

I am just amazed by how good these are every time I make them and wanted to share a good meatless dish. Instead of the salsa on top, I use a can of enchilada sauce. So good!

Ingredients

• 1 green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup reduced fat shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves

Directions

1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.
2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.

Praline French Toast

I made this for our Neighborhood Christmas Brunch.  We love pecan pie and this was so tasty.  

Praline French Toast  (Serves 8)
8 eggs

1-1/2 cups half and half

1/3 cup maple syrup

1/3 cup packed light brown sugar

10 to 12 slices soft bread, 1 inch thick, cut into cubes-whole wheat was delicious

Topping:1/4 cup butter

1/4 cup packed light brown sugar
1/3 cup maple syrup
1 cups chopped pecans

Generously butter a 13 x 9 inch casserole dish. Mix the eggs, half and half, maple syrup, and sugar in a large bowl.  Mix the bread cubes with the egg mixture and place in the prepared casserole dish.  Cover with plastic wrap and let soak overnight in the refrigerator.
Preheat the oven to 350º degrees F. Remove the casserole from the refrigerator.
Make the topping: Melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for 10 minutes before serving.

Serve with whipped cream and fruit.  Bananas are awesome, but so are strawberries!

Coconut Shrimp

Coconut Shrimp is just plain heavenly.  We ate these yesterday with Allison's- Tom Kha Gai.  Scrumptious!  We like to use the Jumbo raw shrimp and butterfly them.  

Ingredients

• 1 egg
• 1/2 cup all-purpose flour
• 1/2-1 tsp cayenne (your preference)
• 2/3 cup 7 Up
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 3 cups flaked coconut
• 40 shrimp
• 3 cups oil for frying

Directions

1. In medium bowl, combine egg, 1/2 cup flour, 7 Up, cayenne and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/7 Up batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.  (We never refrigerate these, just put them right into the hot oil.)
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Our Favorite Dipping Sauce

1/2 cup  Apricot Pineapple Jam
1/4 cup honey
1/4 cup Spicy Brown Mustard- or whatever type you have- Dijon is good
1/8 tsp ginger powder

Mix it all up.  Warm it up if you like.  Serve with Coconut shrimp, egg rolls, chicken nuggets.  My kids love it over rice!

Marmalade Dipping Sauce

Our Favorite Dipping Sauce

1/2 cup  Apricot Pineapple Jam
1/4 cup honey
1/4 cup Spicy Brown Mustard- or whatever type you have- Dijon is good
1/8 tsp ginger powder

Mix it all up.  Warm it up if you like.  Serve with Coconut shrimp, egg rolls, chicken nuggets.  My kids love it over rice!

Egg Rolls

Egg Rolls

2 c. chopped chicken breast.  I fry it in a little oil with garlic salt then chop it up.

1 garlic clove

After chicken is cooked add:

1 c. chopped green onion

1/2 tsp. pepper
1/2 tsp. salt
1 Tbl. sugar
31/2 Tbs. soy sauce
1/2 lb bean sprouts
1/2 c. shredded carrots
1 head thin sliced cabbage
1 egg slightly beaten

Cook until cabbage is softened.  Let mixture cool.  Using egg roll skins- form into rolls following directions on package.  Deep fry.  Makes about 21 Egg Rolls.