Thursday, November 25, 2010

Pumpkin Pancakes


"Remember God's bounty in the year. String the pearls of His favor.
Hide the dark parts, except so far as they are breaking out in light!
Give this one day to thanks, to joy, to gratitude!"
~Henry Ward Beecher

Thanksgiving Pumpkin Pancakes
1 1/4 cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoons cinnamon
  • 1/2 teaspoon fresh grated nutmeg
  • 3/4 teaspoon kosher salt
  • 1 1/3 cups whole milk
  • 3/4 cup fresh pumpkin puree
  • 3 large eggs, separated
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract

  • Vegetable oil
  • Maple syrup
Whisk first 6 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick or griddle with oil; over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.

My daughter loves small pancakes of various sizes. So I always make a vast array of different sizes for her.
This is a beautiful recipe and the texture is perfect.
They were delicious as well.
"So once in every year we throng
Upon a day apart,
To praise the Lord with feast and song
In thankfulness of heart."
~Arthur Guiterman, The First Thanksgiving
"As we express our gratitude, we must never forget that
the highest appreciation is not to utter words, but to live by them."
~John Fitzgerald Kennedy

Tuesday, November 16, 2010

Skillet Turnips and Potatoes with Bacon

184. I found a wonderful side dish with potatoes and turnips that is quick and so fulfilling. The recipe is on Epicurious for Skillet Turnips and Potatoes with Bacon. You can choose to use Turnips and Potatoes or omit the turnips and use only potato. Either choice is worth the effort!

Skillet Turnips and Potatoes with Bacon
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces (I used standard bacon slices)
  • 1 medium onion, thinly sliced
  • 4 large garlic cloves, peeled, crushed
  • 1 1/2 pounds turnips, peeled, cut into 1-inch chunks
  • 1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
  • 1 teaspoon coarse sea salt
  • 1 tablespoon chopped fresh Italian parsley

Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes.

Reduce heat to mediumlow, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.

Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.

Add this to your list of recipes to try...and it is so easy!

"Potatoes served at breakfast, at dinner served again;
Potatoes served at supper, forever and Amen!"
~Pennsylvanian Prayer

Thursday, November 4, 2010

Caramel Apples

183. One of the easiest and most fulfilling fall treat is caramel apples. If you haven't made caramel apples, you need to. Kraft has made it so simple with a microwave recipe on the package of caramels.

I was watching the new Food Network program on Sundays with Anne Thornton called "Dessert First". *LOVE* She shows her recipe for making caramel sauce.
You could make your own or grab a couple bags of caramel squares at the market.
You just unwrap all the caramels then add a little water, microwave and stir till desired consistency.
I like to add extra goodies like nuts, chocolate chips and sprinkles to my apples.
You can choose to coat them up to the stick or just along the sides.
Then let the caramel rest a few minutes.
This batch was dipped in melted dark chocolate and then dipped in toasted walnuts or sprinkles.
What a delicious gift or slice them and place on a dessert plate for Thanksgiving dessert.
When was the last time you made caramel apples????

"If you have an apple and I have an apple and we exchange these apples then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas."
~ George Bernard Shaw

Tuesday, November 2, 2010

Day Trip

182. The air was a chilly 49 degrees, but the sun was warm and the sky, a gorgeous blue. A day trip was on our agenda, after we placed our votes this election day. Our first destination was to explore a new apple orchard, Fort Salonga Farm in Northport, Long Island.
The trees are all dwarf size with over 50 varieties available. But that is all that is available...apples and red raspberries each August. We spoke with the owner, who was very helpful to answer all our queries and allowed us to walk around a bit.
We were told about the best kept secret on the North Shore, Sunken Meadow State Park. After we received directions, we headed over to the Park.
From the access road you could see the Long Island Sound on the horizon. What a beautiful sight!!
We parked and walked through the old bathhouse kiosk with the original bricks and wooden counter. There were old original doors which added to the quaint atmosphere. As you walk through and up the stairs, it opens to the boardwalk and beyond is the calm sandy beach.
It was beautiful. And as you looked across the Long Island Sound, you could see Connecticut in the distance.
Fall leaves, golden and red were all around. Highlighted against the blue, blue was stunning.
We next headed west towards Asharoken and Eatons Neck, NY. We found a local beach that was just beautiful.
The water was calm and filled with small boats, sailboats and fishing boats.
We also found a great spot to walk around close to the shore with picnic tables and swings.
Canoeing and kayaking would be wonderful in this inlet at Price Bend.
Heading back south, towards Northport, NY we passed so many beautiful sights.
Our last stop was also a beautiful sight! We traveled along Jericho Turnpike into Woodbury, NY, were one of our favorite cupcake shops is located. "Crumbs" Bake Shop. We just love these cupcakes and it is a must to pick up a few each time we are in the area. The Woodbury Crumbs Bake Shop is a great spot.
The cupcakes we selected were "Carmel Apple",
"German Chocolate Cake", "Pumpkin Cake", "Toasted Coconut", "Peanut Butter Cup" and "Fluffernutter" which was filled with peanut butter cream in a vanilla cupcake with fluff added to the frosting. I don't have a picture of that disappeared.

We enjoyed our day trip and were so glad to see the fall leaves before they disappear for another winter.

"The whole secret of the study of nature

lies in learning how to use one's eyes."

~George Sand

"Do not look to the ground for your next step;

greatness lies with those who look to the horizon."

~Norwegian Proverb


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