Peach Pancakes

226. Peach season is a favorite time of year and I love to incorporate peaches into our daily meals or desserts.

Pancakes were on the breakfast menu this morning, our first day of "stay-cation".

So I mixed up a batch of my favorite pancake batter...from scratch. So much better than box mix.

Buttermilk Pancakes

1 egg

1 1/4 cups buttermilk (or milk and 1 tsp of vinegar or lemon juice added)

2 Tablespoons oil

1 cup flour

2 teaspoon sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

In a mixing bowl beat the egg with a fork. Add milk and oil and blend all together. Add remaining ingredients and stir the mixture till blended but slightly lumpy. Set batter aside to rest. Heat a griddle or skillet and lightly grease. Pour about 1/4 cup of batter onto the hot griddle. Flip when bubbles begin to pop on the uncooked side of the pancakes. Serve hot with butter and syrup.

To make the pancakes peach, I chopped a large peach and added the chunks to the batter carefully before pouring on the griddle.

This recipe is a perfect recipe to add any type of fruit or spice to.

I sliced a couple more peaches to serve on the side of the pancakes.

Sausages were a great side as well garnished with a nasturtium from my garden.

The stack of hot Peach Pancakes were sooooooo delicious!

"The ripest peach is highest on the tree."

~James Whitcomb Riley

"One does a whole painting for one peach and people think just the opposite - that particular peach is but a detail."

~Pablo Picasso

Waffles

102. I spoiled my lovely family this past Saturday morning and made them homemade "Waffles".

Yes, they take time to prepare, but the outcome is so worth it!

My recipe is from one of my favorite cookbooks, "The American Country Inn and Bed and Breakfast Cookbook". The recipe is "Wake'Em Up Cinnamon and Raisin Waffles" on

pages 271-272. You can make the waffles with or without raisins, (for all you folks who don't appreciate the wonder of raisins =-).

Wake 'Em Up Cinnamon and Raisin Waffles

¼ cup all purpose flour

1 cup raisins

1 ¼ cups all-purpose flour

1 Tablespoon baking powder

½ teaspoon salt

¼ teaspoon cinnamon

1 Tablespoon sugar

* * * * * * *

1¼ cups milk

2 eggs, separated

½ cup melted butter

Combine the ¼cup flour with the raisins to make chopping easier. Chop the raisins into nice-sized bits. Set aside. Combine the remaining flour with the other dry ingredients; sift, stir well with a whisk and resift. Blend well the egg yolks, milk and butter. Lightly combine the dry and liquid ingredients until there are no lumps. Stir in the raisin bits. Beat the egg whites until they peak;

gently fold them into the batter.

Bake in a greased waffle iron until golden brown.

Serves 5.

We enjoyed our breakfast!

"A house is not a home unless it contains

food and fire for the mind as well as the body."

~ Benjamin Franklin

Stuffed Flounder Fillets

60.  Dinner seems to arrive very quickly in my home, every evening.  What a job we have as moms, keeping everyone happy, satisfied and full!  They are always coming back for more.  And just when you've cleaned up the kitchen, someone is filling up the sink again with bowls, cups, dishes and unidentifiable substances.

Flounder has been on sale lately and I have been searching for new interesting recipes to make. The recipe I made last night was so yummy.   It was "Stuffed Flounder Fillets" and

it was in The American Country Inn and Bed and Breakfast Cookbook.  

There were several steps but it was a very simple process.  The original recipe called for crab, but I had precooked frozen shrimp as a substitute and chicken stock in place of white wine and milk for the cream.  I decreased the butter as well.  How delicious it was with steamed asparagus and rice.

"Stuffed Flounder Fillets"

Hotel St. Regis, Detroit, Michigan

The American Country Inn and Bed and Breakfast Cookbook

page 184, 185

6 flounder fillets, de-boned 

2 Tblsp lemon juice

Salt

 = = = = = = = = = =

2 Tblsp finely chopped shallots

4 Tblsp diced green onions

1/2 cup butter

flour

½ cup light cream

= = = = = = = = = =

5 oz. king crab, (or shrimp)

½ cup dry white wine

white pepper to taste

Tabasco Sauce to taste

½ cup fresh bread crumbs

2 eggs, beaten

= = = = = = = = = = 

½ cup flour

2 eggs, lightly beaten

fresh bread crumbs

½ cup clarified butter

= = = = = = = = = =

Wine

Shallots

Herbs

Brown Stock

Marinate the fillets for 1 hour in the lemon juice and salt.

Sauté the shallots and green onion in butter until tender.  Add enough 

flour (about 2 tablespoons) to make a cream roux.  Cook for a few minutes

and add the cream.  After bringing to a boil, reduce

to a simmer, add the crab (shrimp), wine and seasonings.

  

Remove from heat and

add ½ cup bread crumbs and 2 eggs. 

 The filling should be firm yet spreadable.

  

Spread on the fish and roll in a spiral. 

 

Coat the rolls in flour, the beaten eggs and 

bread crumbs.  

Brown in clarified butter.  Bake in a 350º oven for 20 to 25 minutes.

Let set for 10 to 15 minutes.

In a saucepan, combine the wine, shallots and herbs.

Reduce by half, and add the brown

stock.  Serve with the flounder fillets.

Serves 6

"If the Divine Creator has taken pains 

to give us delicious and exquisite things to eat,

the least we can do

is prepare them well and serve them with ceremony."

 ~ Fernand Point

Dark Chocolate Cake with Raspberry Sauce

49. Today, we picked up a can of yummy Red Raspberries in Heavy Syrup.  When I was unpacking the groceries, my "honey" said..."Wouldn't these taste great with a chocolate cake?" What a great idea!  Warm chocolate cake is always a welcome addition to life!  

I found a wonderful recipe from The Steamers Stop Inn, Village of Gagetown, New Brunswick in the  Country Inn and Bed and Breakfast Cookbook Volume Two.

"Dark Chocolate Cake"

page 592

2 cups sugar

1 ½ cups all-purpose flour

¾ cup cocoa

2 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup buttermilk or sour milk

1 cup strong coffee

½ cup oil

2 eggs

1 tsp vanilla extract

Grease 2, 8" round cake pans.  In a large bowl combine the sugar, flour, cocoa, baking soda, baking powder, and salt.  Add the buttermilk, coffee, oil, eggs, and vanilla.  Beat with an electric mixer at low speed for 2 minutes.  It will be a thin batter when finished.  Pour into the prepared cake pans.  Bake in a 350º oven for 30-35 minutes.

Cool the cakes.  Put the cakes together and frost with chocolate icing.  

Serves 16 ❧ ❧ ❧ ❧

So I pulled out my mini bundt baking pan set to make individual cakes and

baked them for 25 minutes.

They turned out beautiful!  And smelled so good.

I plated them individually and then made the sauce.

Raspberry Sauce was made with the Red Raspberries in heavy syrup,

lemon zest and corn starch to thicken.  I didn't need to add sugar, the

syrup was so delicious.  I poured the hot sauce over 

the cakes, sprinkled them with powder sugar and a dollop of whipped cream.

What a great finish to the day...while we played "Outburst" and sipped coffee and savored warm Dark Chocolate Cake.  You will love this recipe!!!  

"I don't understand why so many "so called" chocolate lovers complain

about the calories in chocolate,

when all true chocoholics know

that it is a vegetable!

It comes from the cocoa bean, beans are veggies, 'nuff said."

~ Anonymous

Carrot Cupcakes

40.  Here is a great Carrot Cake recipe from my favorite cookbook, 

"The American Country Inn and Bed & Breakfast Cookbook" , on page 50. 

This comes from The White Swan Inn, San Francisco, CA.

It is to be baked in a 13x9x2½ inch pan but I made cupcakes instead. 

I just decreased the baking time in half and they turned out wonderful!

I also eliminated the frosting and made my own cream cheese

frosting (recipe follows).  I always seem to change up recipes to 

my liking...just me I guess.

Four Sisters Carrot Cake

The American Inn and Bed & Breakfast Cookbook

2 cups flour

2 tsp baking soda

½ tsp salt

2 tsp cinnamon

✤  ✤  ✤  ✤  ✤  ✤

3 eggs

¾ cup oil

¾ cup buttermilk (or milk with a ¼ tsp of vinegar)

1 cup brown sugar, firmly packed

1 cup sugar

2 tsp vanilla extract

✤  ✤  ✤  ✤  ✤  ✤

1 8-oz can crushed pineapple, drained and squeezed

2 cups grated carrots

 3½ oz of coconut

2 cups chopped nuts

✤  ✤  ✤  ✤  ✤  ✤

1 cup sugar

½ baking soda

½ cup buttermilk

½ cup butter

1 tsp corn syrup

1 tsp vanilla extract

Sift flour, 2 tsp baking soda, salt, and cinnamon.  Set aside.  In a large mixing bowl, beat eggs.  Add oil,  ¾ cup buttermilk, 1 cup brown sugar, 1 cup sugar, and 2 tsp vanilla, mixing well.  Add in the dry ingredients, blending thoroughly.  Mix in the pineapple, carrots, coconut and nuts.  Pour into a greased and floured 13x9x2½ inch pan.  Bake in a 350º oven for 55 minutes (or till center springs back to the touch).

To make frosting, using a large saucepan, mix together 1 cup sugar, ½ tsp baking soda, ½ cup buttermilk, butter, and corn syrup.  Boil for 5 minutes.  Remove from heat and add 1 tsp vanilla.  Pour over the hot cake.   Serves 16.

Lilly's Cream cheese Frosting Recipe

1 8oz pkg cream cheese at room temperature

4 Tblsp butter, room temperature

3 cups confectioners sugar

1 tsp vanilla

Blend together cream cheese and butter till smooth, slowly add sugar and vanilla and whip for 2 minutes till smooth.

"If God had intended us to follow recipes,

He wouldn't have given us grandmothers."

~ Linda Henley

Mushroom Strudel

30.  So my journey through my favorite cookbook, "The American Country Inn and Bed and Breakfast Cookbook",  continues... 

It was time to prepare dinner, so I looked in the refrigerator:

 

I had a few shallots,

left-over phyllo dough from Christmas, 

2 containers of mushrooms,

ground meat,

sour cream,

and carrots. 

What can I do with that...hmmm.   I pulled out my cookbook and started to look through it. Swedish Meatballs were at the top of my list, till I saw this recipe for "Mushroom Strudel"and just had to try it.  

I made mini meat loaves, rice, julienne carrots and peas and the "Mushroom Strudel".  It was so yummy and as I was going through the process, I realized how easy it would be to make mini mushroom strudels for appetizers.  Here is the recipe:

The Governor's Inn Mushroom Strudel

The Governor's Inn Ludlow, VT  (pg 392)

6 cups minced, finely chopped mushrooms, tops and stems

1 tsp salt

¼tsp curry powder (I added ½ tsp)

6 Tablespoons Sherry (I substituted with Apple Cider)

¼cup chopped shallots

¼cup butter

1 cup sour cream

3 Tablespoons dry bread crumbs

❅     ❅     ❅     ❅     ❅     ❅     ❅     ❅

1 16oz package frozen phyllo dough, (1 packet thawed)

½cup butter melted

1 cup dry bread crumbs

sour cream

chopped parsley

Sauté the mushrooms with the seasonings, Sherry, and shallots in butter until the mushrooms are wilted and the liquid is gone.  This will take about 20 minutes over medium-low heat.  Allow to cool.  Add the sour cream and dry bread crumbs.  Refrigerate overnight (or transfer to a bowl and set aside to cool over a bowl of ice water.)

Unwrap the phyllo dough carefully.  Place a sheet of dough on a large breadboard (or parchment paper). Brush with melted butter and sprinkled with bread crumbs lightly.  Repeat until you have 4 layers.  Spoon half of the mushroom mixture onto the narrow end of the dough.  Turn the long sides of dough in about 1 inch to seal the filling; then roll the dough up like a jelly roll.  

Brush the completed roll with butter and sprinkle with a few more crumbs. 

 Place on a lightly greased cookie sheet (lined with parchment paper).  

Mark with a sharp knife into eight equal slices. 

 Repeat the above process using the remaining mushroom filling. Bake in a 375° oven for 40 minutes.  Garnish with a small dollop of sour cream and chopped parsley.  Serve hot.

Makes 16 slices.

Optional individual mushroom appetizers.  Layer the phyllo dough in the same process then cut the dough in 8 equal squares.  Place dough in muffin cups ruffling the dough to fit.  Fill with mushroom filling.  Bake 30-40 minutes. Garnish and serve hot.

It turned out beautifully and tasted sooooo gooood!

"Winter is the time for comfort,

 for good food and warmth,

 for the touch of a friendly hand

 and for a talk beside the fire:  

it is the time for home. "

~Edith Sitwell 

Shrimp Newburg

26.  Have you ever had the delicious opportunity to try Seafood Newburg?  I recall, the first time I enjoyed this rich, succulent dish was my first year in college.  My roommate invited me to her home in New England for Thanksgiving.  Her mother was a phenomenal cook and made Lobster Newburg...the memory has stayed with me to this day.  

So this new year, I am cooking through my favorite cookbook, The American Country Inn and Breakfast Cookbook.   The first recipe that I made was for Shrimp Newburg.  It was amazing!

My family raved during the entire meal.  What a gem of a recipe!!!  This would be a lovely meal to make for a special dinner.  

Shrimp Newburg

Oregon Caves Chateau, Cave Junction, Oregon

1 Tablsp minced shallots

1 Tablsp butter

❇     ❇     ❇

1/2 cup butter, melted

flour, approximately 1/4 cup

❇     ❇     ❇

1 quart whipping cream

1 quart milk  or half and half

❇     ❇     ❇

2 Tablsp butter

2 Tablsp minced celery

1 Tablsp minced shallots

if you so choose (2 oz Marsala wine)

salt to taste

1/8 tsp paprika (I added 1 Tablsp)

pinch cayenne pepper

pinch nutmeg

❇     ❇     ❇

2 to 3 pounds frozen large shrimp, thawed, shelled, and deveined

❇     ❇     ❇

Croutons

In medium saucepan saute' 1 Tablespoon of shallots in 1 Tablespoon butter until soft.  Prepare a roux with 1/2 cup melted butter and flour in a small bowl smoothing all the flour lumps with a fork. Add the roux to the saute' shallots and cook.  Add the whipping cream and milk.  Bring to a boil, continually blending with a wire wisk.  Cook till the mixture thickens.  Pour through strainer (I did not do this...I like the little bits of shallots).

In a small saute' pan melt 2 tablespoons butter; saute' the celery and 1 tablespoon shallots until soft. Add wine and flambe', if you so choose.  (I did not use wine and it was just fine.) Add this mixture to the cream sauce, blending with a whisk.  Add the seasonings and blend.

Place the shrimp in a large casserole dish or heat proof serving casserole.  Pour the cream sauce over the shrimp.  Bake in a 350º oven until done, about 8 minutes.  Sprinkle parsley and garnish with croutons or place crouton toast on plate and pour Newburg Sauce over.

Serves 8   Serve over rice.

You have to try this recipe...you will be very pleased with the results!  Just wait to hear the ooh's and aahh's.

I am on my way to the Rachel Ray Show in NYC  with my daughter Emily, tomorrow morning...I can't wait to see what Rachel cooks!

Blessings!!!