To all of the mom's out there, I wish you a truly Happy Mother's Day.
As a 46 year old mom of 4, who lost her own mom in '96, this is much a bittersweet day for me. As a matter of fact, my mother often said she thought it was a day invented strictly by the card/flower/restaurant industry, but to certain mother's it was a very hard day almost bordering on cruel. I never knew what she meant, until I had to suffer my first Mother's Day without her. I thought of all the things I wanted her to have and never got: she'd go into a store, and see a beautiful beef roast but it was too expensive so she'd go without. And there was this wonderful chocolate she got just once a year and that was Christmas: it was an orange jel stick covered with dark chocolate. And once she was gone, I cried for those things she wanted but didn't get. I do enjoy the day for my children, even though we don't participate in the commercial aspect of it: no cards, no flowers, no restaurant because not only would it be too expensive, I want them to reflect on what the day is really suppose to be for. So dinner today? Why a beautiful beef roast (gorgeous one, not on sale thank you very much!) cooked slowly all day with some sweet carrots in a deep rich broth: mashed potatoes, and buttered lima beans. We'll 'sop' our plate with a nice crusty piece of bread. For dessert? Orange sticks with chocolate of course.
While being without a mom is certainly a club no one wants to be in, I do remember my mother worrying about the mom's who were alone on Mother's Day, or worse yet the mom's who weren't alone but would set by the phone all day for a call that would never come. I would hug her and say "Happy Mother's Day" and she'd say 'Everyday should be Mother's Day. Indeed.
Sunday, May 13, 2007
Thursday, May 10, 2007
Mother's Day Dinner
Mother’s Day Dinner
Pork Tenderloin (recipe or method provided)
Dressing
Catt’s Au Gratin Potatoes (recipe included)
Steamed Broccoli
Cottage Cheese with Fresh Fruit, Peaches and Pears are especially good with this
Catt’s Creamy Lemon Pie (recipe provided)
Iced tea
I prepare my pork tenderloin very simple. Just salt, pepper, and sear in a smoking hot skillet. After a few minutes on each side and it has a crust, I throw in a thinly sliced onion, a cup of water with a teaspoon of Kitchen Bouquet and put it in a 400-degree oven, still in the skillet - one pot, one dish to wash. It will take about an hour and a half, and use a meat thermometer to make sure it is done (should register 170.) It makes wonderful gravy.
You can make your own stuffing, but to save time, the boxed dressing is just fine, I buy the pork flavored and here’s the thing: if it keeps the dinner from being stressful, then it’s ok.. Be sure to make this as easy as you can – spending time with your family is the most important! When I make my boxed stuffing, I use 2 cups of water and a whole stick of margarine. I also spoon a little of the gravy from the pork tenderloin onto the stuffing. If you are up to making your own stuffing, that’s fine too.
Catt's Au Gratin Potatoes
2 lbs Yukon Gold Potatoes
2 cups Heavy Whipping Cream
1 minced garlic clove – I use a micro plane grater to make sure this is finely minced, so it melts into the cream
1/2 teaspoon white pepper
Salt to taste
Peel potatoes - sliced very thin, or cut into small cubes. Rinse well. Whisk together cream, garlic, white pepper and salt - add potatoes and stir, making sure each one is coated. Generously grease a casserole dish. Using a slotted spoon, lift potatoes out of cream into dish. Pour the cream over potatoes. Bake at 350 degrees for an hour, or until potatoes are fork tender. Serve steaming hot. Normally I am one to substitute things here and there, but you must use the correct ingredients in this one, and follow the technique precisely. Each potato needs to be covered, so I stir mine around for 5 minutes or so. And I lift mine out with the slotted spoon, just like it says.
Catt's Lemon Pie
1 – 8 ounce cream cheese, room temperature
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
Prepared graham cracker or baked pastry pie shell
1 cup heavy whipping cream, whipped to soft peaks with sugar to taste
Beat cream cheese until creamy. Add sweetened condensed milk and lemon juice. Whip until creamy. Pour into pie shell. Chill for at least an hour, and top with sweetened whipped cream.
Pork Tenderloin (recipe or method provided)
Dressing
Catt’s Au Gratin Potatoes (recipe included)
Steamed Broccoli
Cottage Cheese with Fresh Fruit, Peaches and Pears are especially good with this
Catt’s Creamy Lemon Pie (recipe provided)
Iced tea
I prepare my pork tenderloin very simple. Just salt, pepper, and sear in a smoking hot skillet. After a few minutes on each side and it has a crust, I throw in a thinly sliced onion, a cup of water with a teaspoon of Kitchen Bouquet and put it in a 400-degree oven, still in the skillet - one pot, one dish to wash. It will take about an hour and a half, and use a meat thermometer to make sure it is done (should register 170.) It makes wonderful gravy.
You can make your own stuffing, but to save time, the boxed dressing is just fine, I buy the pork flavored and here’s the thing: if it keeps the dinner from being stressful, then it’s ok.. Be sure to make this as easy as you can – spending time with your family is the most important! When I make my boxed stuffing, I use 2 cups of water and a whole stick of margarine. I also spoon a little of the gravy from the pork tenderloin onto the stuffing. If you are up to making your own stuffing, that’s fine too.
Catt's Au Gratin Potatoes
2 lbs Yukon Gold Potatoes
2 cups Heavy Whipping Cream
1 minced garlic clove – I use a micro plane grater to make sure this is finely minced, so it melts into the cream
1/2 teaspoon white pepper
Salt to taste
Peel potatoes - sliced very thin, or cut into small cubes. Rinse well. Whisk together cream, garlic, white pepper and salt - add potatoes and stir, making sure each one is coated. Generously grease a casserole dish. Using a slotted spoon, lift potatoes out of cream into dish. Pour the cream over potatoes. Bake at 350 degrees for an hour, or until potatoes are fork tender. Serve steaming hot. Normally I am one to substitute things here and there, but you must use the correct ingredients in this one, and follow the technique precisely. Each potato needs to be covered, so I stir mine around for 5 minutes or so. And I lift mine out with the slotted spoon, just like it says.
Catt's Lemon Pie
1 – 8 ounce cream cheese, room temperature
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
Prepared graham cracker or baked pastry pie shell
1 cup heavy whipping cream, whipped to soft peaks with sugar to taste
Beat cream cheese until creamy. Add sweetened condensed milk and lemon juice. Whip until creamy. Pour into pie shell. Chill for at least an hour, and top with sweetened whipped cream.
Wednesday, May 9, 2007
Mother's Day Lunch
This would be great to serve after church, or if you have dinner plans you can still make this and please all of the people, all of the time!
Mother’s Day Lunch
Citrus Juice Medley (recipe provided)
Chicken Salad (recipe provided)
Croissants
Platter with swiss cheese, olives, bread and butter pickles
Deviled Eggs (recipe provided)
Cantaloupe wedges
Quick Nut Bread with Cream Cheese (recipe provided)
Citrus Juice Medley
¾ cup grapefruit juice
¼ cup lemon juice
½ cup orange juice
½ cup sugar
1 cup cracked ice
Combine and serve in glasses with lemon wedges
Catt’s Chicken Salad
4-6 chicken breasts
1 rib of celery, diced fine
olive oil
Mrs. Dash
White Pepper
Salt
Parsley, either fresh or dried (remember, dried is stronger so you'll need less)
Mayonnaise to taste
First stew the chicken breasts - rinse chicken, place in heavy pan and cover with cold water. If you are using bone in, stew for 45 minutes to an hour - if you are using boneless, stew 20 minutes. Let cool in the stock/water. When it is cool, remove chicken and chop into bite sized chunks. In a Tupperware dish or a ziplock bag, place chicken, a few teaspoons of olive oil, a tablespoon of Mrs. Dash, 1/2 a teaspoon of white pepper, a tablespoon of fresh parsley or a teaspoon of dried, and a 1/2 teaspoon of kosher salt. Then toss to coat, and refrigerate for at least an hour or overnight. Take the chicken chunks; add your celery (I use only the white part - it looks nice and tastes milder). Then add a dash more of white pepper and kosher salt to taste, and enough mayonnaise to make it hold together. Mix well, and chill for an hour.
Deviled Eggs
Hard boil the eggs: place the number of eggs you need, cover with cold water, bring to boil over medium heat. As the water comes to a boil, cover and remove from heat. Let set for 20 minutes, drain and cool. Then peel the eggs, just mix the yolks with mayonnaise until you have a tight mixture, and add salt and pepper to taste. Fill eggs, and sprinkle with Paprika. If you want to get fancy, you can add tiny dollops of relish on some, or a sprinkle of crumbled cooked bacon to some as well. But honestly - I am a deviled egg purist. I'll take them with a sprinkle of paprika, thank you.
Quick Nut Bread
Mix into a bowl:
2 cups all purpose flour
1/3 cup white or ½ cup packed brown sugar
2 teaspoons baking powder
1-teaspoon salt
Add to the dry mixture:
2 tablespoons butter, melted and cooled
1 egg, beaten until light
1-cup milk and ½ teaspoon vanilla
Beat just until mixed.
Fold in ¾ cup chopped nuts, dates, raisins or mixture.
Pour into greased bread pan and bake about 40 minutes.
Bake this the night before, and slice when cool. Serve on a platter with a dish of cream cheese.
Mother’s Day Lunch
Citrus Juice Medley (recipe provided)
Chicken Salad (recipe provided)
Croissants
Platter with swiss cheese, olives, bread and butter pickles
Deviled Eggs (recipe provided)
Cantaloupe wedges
Quick Nut Bread with Cream Cheese (recipe provided)
Citrus Juice Medley
¾ cup grapefruit juice
¼ cup lemon juice
½ cup orange juice
½ cup sugar
1 cup cracked ice
Combine and serve in glasses with lemon wedges
Catt’s Chicken Salad
4-6 chicken breasts
1 rib of celery, diced fine
olive oil
Mrs. Dash
White Pepper
Salt
Parsley, either fresh or dried (remember, dried is stronger so you'll need less)
Mayonnaise to taste
First stew the chicken breasts - rinse chicken, place in heavy pan and cover with cold water. If you are using bone in, stew for 45 minutes to an hour - if you are using boneless, stew 20 minutes. Let cool in the stock/water. When it is cool, remove chicken and chop into bite sized chunks. In a Tupperware dish or a ziplock bag, place chicken, a few teaspoons of olive oil, a tablespoon of Mrs. Dash, 1/2 a teaspoon of white pepper, a tablespoon of fresh parsley or a teaspoon of dried, and a 1/2 teaspoon of kosher salt. Then toss to coat, and refrigerate for at least an hour or overnight. Take the chicken chunks; add your celery (I use only the white part - it looks nice and tastes milder). Then add a dash more of white pepper and kosher salt to taste, and enough mayonnaise to make it hold together. Mix well, and chill for an hour.
Deviled Eggs
Hard boil the eggs: place the number of eggs you need, cover with cold water, bring to boil over medium heat. As the water comes to a boil, cover and remove from heat. Let set for 20 minutes, drain and cool. Then peel the eggs, just mix the yolks with mayonnaise until you have a tight mixture, and add salt and pepper to taste. Fill eggs, and sprinkle with Paprika. If you want to get fancy, you can add tiny dollops of relish on some, or a sprinkle of crumbled cooked bacon to some as well. But honestly - I am a deviled egg purist. I'll take them with a sprinkle of paprika, thank you.
Quick Nut Bread
Mix into a bowl:
2 cups all purpose flour
1/3 cup white or ½ cup packed brown sugar
2 teaspoons baking powder
1-teaspoon salt
Add to the dry mixture:
2 tablespoons butter, melted and cooled
1 egg, beaten until light
1-cup milk and ½ teaspoon vanilla
Beat just until mixed.
Fold in ¾ cup chopped nuts, dates, raisins or mixture.
Pour into greased bread pan and bake about 40 minutes.
Bake this the night before, and slice when cool. Serve on a platter with a dish of cream cheese.
Mother's Day Breakfast 2
This menu will work well for a more elaborate gathering - but if I were you, I'd divvy up the recipes and ask everyone to bring something. That way, you can be sure to enjoy your breakfast too. The Breakfast Casserole should be made the night before.
Mother’s Day Breakfast Menu
Chilled Orange Juice
Pecan Waffles w/ Brown Sugar Butter Sauce (recipe provided)
Banana Slices and Orange sections
Martha’s Breakfast Casserole (recipe provided)
Bacon Muffins (recipe provided)
Pecan Waffles
1-¾ cups cake flour
2 teaspoons baking powder
1-tablespoon sugar
3 egg yolks
7 tablespoons melted butter
1 ½ cups milk
½ cup finely chopped pecans
Sift cake flour, then measure. Re-sift your measured cake flour with the rest of the dry ingredients. Beat the eggs yolks well, whisk in butter and milk. Add to dry ingredients. Beat with a few quick strokes. This will look like muffin batter. Fold in pecans. Make waffles according to appliance directions.
Brown Sugar Butter Sauce
¼ cup butter
1-cup brown sugar
1 cup warm half and half
Cream butter and brown sugar in heavy saucepan. Add half and half. Stir over low hear until it boils. Remove from heat.
At this point, you can add ¼ cup brandy, or just a teaspoon of rum extract.
Makes one cup.
Martha's Breakfast Casserole
12 slices white bread (for a clean cut appearance, you can trim the crusts)
1/4 cup butter softened
1 lb. roll sausage, browned and drained
2 cups shredded cheddar cheese (I occasionally use 3 cups)
4 eggs
3 cups of milk
Spread softened butter on bread. Lay 6 slices butter side up in a greased casserole dish, I use a 9x13. Sprinkle half the sausage and half the cheese. Repeat layers. Whisk eggs and milk together, and pour over layers, making sure every thing is saturated. Cover and chill overnight. Bake the next morning at 350 degrees for 45 - 50 minutes.
Bacon Muffins
1 ¾ cups all-purpose flour
¾ teaspoon salt
¼ cup sugar
2 teaspoons baking powder
2 eggs, beaten in separate bowl
4 tablespoons melted butter
¾ cup milk
6 slices cooked bacon, crumbled
Combine the liquid and the dry ingredients with very quick strokes. Quickly fold in bacon. Fill greased muffin tin 2/3 full and bake at 400 degrees for 20 minutes or until golden.
Mother’s Day Breakfast Menu
Chilled Orange Juice
Pecan Waffles w/ Brown Sugar Butter Sauce (recipe provided)
Banana Slices and Orange sections
Martha’s Breakfast Casserole (recipe provided)
Bacon Muffins (recipe provided)
Pecan Waffles
1-¾ cups cake flour
2 teaspoons baking powder
1-tablespoon sugar
3 egg yolks
7 tablespoons melted butter
1 ½ cups milk
½ cup finely chopped pecans
Sift cake flour, then measure. Re-sift your measured cake flour with the rest of the dry ingredients. Beat the eggs yolks well, whisk in butter and milk. Add to dry ingredients. Beat with a few quick strokes. This will look like muffin batter. Fold in pecans. Make waffles according to appliance directions.
Brown Sugar Butter Sauce
¼ cup butter
1-cup brown sugar
1 cup warm half and half
Cream butter and brown sugar in heavy saucepan. Add half and half. Stir over low hear until it boils. Remove from heat.
At this point, you can add ¼ cup brandy, or just a teaspoon of rum extract.
Makes one cup.
Martha's Breakfast Casserole
12 slices white bread (for a clean cut appearance, you can trim the crusts)
1/4 cup butter softened
1 lb. roll sausage, browned and drained
2 cups shredded cheddar cheese (I occasionally use 3 cups)
4 eggs
3 cups of milk
Spread softened butter on bread. Lay 6 slices butter side up in a greased casserole dish, I use a 9x13. Sprinkle half the sausage and half the cheese. Repeat layers. Whisk eggs and milk together, and pour over layers, making sure every thing is saturated. Cover and chill overnight. Bake the next morning at 350 degrees for 45 - 50 minutes.
Bacon Muffins
1 ¾ cups all-purpose flour
¾ teaspoon salt
¼ cup sugar
2 teaspoons baking powder
2 eggs, beaten in separate bowl
4 tablespoons melted butter
¾ cup milk
6 slices cooked bacon, crumbled
Combine the liquid and the dry ingredients with very quick strokes. Quickly fold in bacon. Fill greased muffin tin 2/3 full and bake at 400 degrees for 20 minutes or until golden.
Mother's Day Brunch Menu & Recipes
Both of the recipes provided can be made the night before, to make it easier to enjoy your day.
Mother’s Day Brunch Menu
Chilled Tomato Juice & Chilled Cranberry Juice
Carrot & Celery Platter
Judy’s Breakfast Casserole (recipe provided)
Fresh Melon Slices & Red Grapes
Martha’s Cheese Grits (recipe provided)
Bagels and Cream Cheese
Judy’s Breakfast Casserole
My sister Judy has made this several times. It is wonderful! And you can make it the night before.
2 large baking potatoes, unpeeled and cubed
¼ cup butter or margarine
¼ cup all purpose flour
1-cup milk
1 cup half and half
4 cups shredded sharp cheddar cheese
1 teaspoon Italian Seasoning
½ teaspoon pepper
12 hard cooked eggs, sliced
1 pound bacon, cooked and crumbled
2 cups soft whole wheat bread crumbs (4 slices bread)
3 tablespoons butter, melted
Cover potato cubes with water in a large saucepan. Boil 15 minutes just until tender. Melt the ¼ cup butter in a heavy saucepan over medium-low heat; add flour, stirring until smooth. Cook, stirring constantly, a few minutes to cook off the flour taste. Gradually add milk and half and half. Cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, Italian seasoning and pepper stirring constantly until cheese melts. Remove from heat. Layer half each of egg slices, bacon and cheese sauce in a lightly greased 13x9x2 casserole dish. Top with potatoes. Top with remaining egg slices, bacon and cheese sauce. Combine breadcrumbs and 3 tablespoons melted butter; sprinkle over casserole. Cover and chill overnight, if desired. Remove from refrigerator. Let stand at room temp for 30 minutes. Bake, uncovered, at 350 degrees for 30 minutes or until thoroughly heated. Makes 10 servings.
Martha’s Cheese Grit Casserole
My mom made this, a Kentucky favorite. Make it the night before as well.
4 cups water
1-cup grits
1-teaspoon salt
½ stick butter
2 cups shredded sharp cheddar cheese
1 teaspoon minced onion (can use dried, just use ½ teaspoon)
Pinch of minced garlic
Pepper on top
Bring water to a boil, stir in grits, and cook, stirring frequently until thickened. Remove from heat. Add butter, salt, cheese, onion, and garlic. Stir and put lid on pot. After 5 minutes, pour into a greased casserole dish. It will appear a little thin. Refrigerate overnight, and bake the next morning at 350 degrees for 45 minutes.
I took this to a Derby Party – only I added ½ pound fried and crumbled bacon. Yum!
Mother’s Day Brunch Menu
Chilled Tomato Juice & Chilled Cranberry Juice
Carrot & Celery Platter
Judy’s Breakfast Casserole (recipe provided)
Fresh Melon Slices & Red Grapes
Martha’s Cheese Grits (recipe provided)
Bagels and Cream Cheese
Judy’s Breakfast Casserole
My sister Judy has made this several times. It is wonderful! And you can make it the night before.
2 large baking potatoes, unpeeled and cubed
¼ cup butter or margarine
¼ cup all purpose flour
1-cup milk
1 cup half and half
4 cups shredded sharp cheddar cheese
1 teaspoon Italian Seasoning
½ teaspoon pepper
12 hard cooked eggs, sliced
1 pound bacon, cooked and crumbled
2 cups soft whole wheat bread crumbs (4 slices bread)
3 tablespoons butter, melted
Cover potato cubes with water in a large saucepan. Boil 15 minutes just until tender. Melt the ¼ cup butter in a heavy saucepan over medium-low heat; add flour, stirring until smooth. Cook, stirring constantly, a few minutes to cook off the flour taste. Gradually add milk and half and half. Cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, Italian seasoning and pepper stirring constantly until cheese melts. Remove from heat. Layer half each of egg slices, bacon and cheese sauce in a lightly greased 13x9x2 casserole dish. Top with potatoes. Top with remaining egg slices, bacon and cheese sauce. Combine breadcrumbs and 3 tablespoons melted butter; sprinkle over casserole. Cover and chill overnight, if desired. Remove from refrigerator. Let stand at room temp for 30 minutes. Bake, uncovered, at 350 degrees for 30 minutes or until thoroughly heated. Makes 10 servings.
Martha’s Cheese Grit Casserole
My mom made this, a Kentucky favorite. Make it the night before as well.
4 cups water
1-cup grits
1-teaspoon salt
½ stick butter
2 cups shredded sharp cheddar cheese
1 teaspoon minced onion (can use dried, just use ½ teaspoon)
Pinch of minced garlic
Pepper on top
Bring water to a boil, stir in grits, and cook, stirring frequently until thickened. Remove from heat. Add butter, salt, cheese, onion, and garlic. Stir and put lid on pot. After 5 minutes, pour into a greased casserole dish. It will appear a little thin. Refrigerate overnight, and bake the next morning at 350 degrees for 45 minutes.
I took this to a Derby Party – only I added ½ pound fried and crumbled bacon. Yum!
Mother's Day Breakfast - Easy Pancakes, Brown Sugar Bacon and Homemade Syrups!
There's nothing wrong with having a pancake breakfast for Mother's Day. It's nice to get all the celebrating out of the way, and if you use these recipes you will look like a master!
When I make pancakes, I do mix the dry to the wet ingredients but I mix it in a large glass measuring bowl which has a lip. It makes it easy to pour on to the griddle. The griddle I use is a nice heavy cast iron griddle, and I use a little butter to grease it. I also use medium heat, as a matter of fact, I use medium to low heat. And I only turn my pancakes once; when the bubbles on the top of the batter start to appear, I flip it and let it cook on the other side just a minute or so. I remove the pancakes to a cookie sheet that is lined with parchment paper, and you can keep them warm in a low oven (I use 170 degrees.) Any pancakes left over can be stored in the refrigerator and warmed up the next few days with great 'just made' results! Also, I've got some suggestions as an alternative to your standard syrup. I don't know what it is, but when you make a special syrup for an occasion, people are so impressed.
Catt's Orange Buttermilk Pancakes (my favorite, I love orange)
2 1/2 cups all purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons orange zest
1 cup orange juice
1 cup buttermilk
1 egg, slightly beaten
1 teaspoon vanilla
2 tablespoons cooking oil
Combine all dry ingredients; in a different bowl, mix wet ingredients. Combine the dry and wet ingredients, and whisk just until combined. Keep in mind, the mixture can still be slightly lumpy - it's ok and will actually make the best, fluffy pancakes. Follow cooking instructions above.
The recipe below is the one my mom used as a general rule. It's easy to make, and you can use different syrups to flavor them.
Mom's Pancakes
2 cups Bisquick
1 3/4 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 egg
Mix ingredients just until combined. Cook as above.
This is my recipe for pancakes that taste just like a Snickerdoodle.
Catt's Snickerdoodle Pancakes
2 cups Bisquick
1 cup of milk
2 eggs
1 teaspoon almond extract
Cinnamon sugar to sprinkle after pancakes are cooked
Mix ingredients just until combined. Cook as above. When you remove them from the griddle, sprinkle with cinnamon sugar. These are great served with warm honey.
You can make any pancake special if you serve them with warm, homemade syrups. So easy to put together too.
Lemon / Raspberry Syrup
1 pint raspberries
1 cup corn syrup (I use light colored as opposed to dark, I like the flavor)
2 teaspoons lemon zest
Heat on low heat in a heavy medium saucepan, until heated through.
Homemade Tropical Syrup
1/2 cup orange marmalade
1/2 cup drained crushed pineapple
Sugar, to taste
Heat on low in a heavy medium saucepan, stirring frequently and slowly adding sugar until it's as sweet as you want. This is fantastic served with a side of toasted coconut.
And speaking of toasted coconut.....
Catt's Sticky Bun Syrup
1 jar caramel ice cream topping
1 cup toasted coconut
1 cup toasted pecans
Heat on low in a heavy medium saucepan, stirring frequently.
Don't forget, you can give a jar of homemade syrup as a gift - it's a thoughtful touch and you can be certain it's not something they'll get two of.
One more trick that will impress:
Bacon, regular and Brown Sugar Bacon
Preheat oven to 350 degrees. Line a heavy cookie sheet with parchment paper or foil: lay out bacon, making sure the bacon doesn't touch. Sprinkle half the bacon lightly with dark brown sugar. Bake, watching carefully (it burns quick) until crispy.
Happy Mother's Day!
When I make pancakes, I do mix the dry to the wet ingredients but I mix it in a large glass measuring bowl which has a lip. It makes it easy to pour on to the griddle. The griddle I use is a nice heavy cast iron griddle, and I use a little butter to grease it. I also use medium heat, as a matter of fact, I use medium to low heat. And I only turn my pancakes once; when the bubbles on the top of the batter start to appear, I flip it and let it cook on the other side just a minute or so. I remove the pancakes to a cookie sheet that is lined with parchment paper, and you can keep them warm in a low oven (I use 170 degrees.) Any pancakes left over can be stored in the refrigerator and warmed up the next few days with great 'just made' results! Also, I've got some suggestions as an alternative to your standard syrup. I don't know what it is, but when you make a special syrup for an occasion, people are so impressed.
Catt's Orange Buttermilk Pancakes (my favorite, I love orange)
2 1/2 cups all purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons orange zest
1 cup orange juice
1 cup buttermilk
1 egg, slightly beaten
1 teaspoon vanilla
2 tablespoons cooking oil
Combine all dry ingredients; in a different bowl, mix wet ingredients. Combine the dry and wet ingredients, and whisk just until combined. Keep in mind, the mixture can still be slightly lumpy - it's ok and will actually make the best, fluffy pancakes. Follow cooking instructions above.
The recipe below is the one my mom used as a general rule. It's easy to make, and you can use different syrups to flavor them.
Mom's Pancakes
2 cups Bisquick
1 3/4 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 egg
Mix ingredients just until combined. Cook as above.
This is my recipe for pancakes that taste just like a Snickerdoodle.
Catt's Snickerdoodle Pancakes
2 cups Bisquick
1 cup of milk
2 eggs
1 teaspoon almond extract
Cinnamon sugar to sprinkle after pancakes are cooked
Mix ingredients just until combined. Cook as above. When you remove them from the griddle, sprinkle with cinnamon sugar. These are great served with warm honey.
You can make any pancake special if you serve them with warm, homemade syrups. So easy to put together too.
Lemon / Raspberry Syrup
1 pint raspberries
1 cup corn syrup (I use light colored as opposed to dark, I like the flavor)
2 teaspoons lemon zest
Heat on low heat in a heavy medium saucepan, until heated through.
Homemade Tropical Syrup
1/2 cup orange marmalade
1/2 cup drained crushed pineapple
Sugar, to taste
Heat on low in a heavy medium saucepan, stirring frequently and slowly adding sugar until it's as sweet as you want. This is fantastic served with a side of toasted coconut.
And speaking of toasted coconut.....
Catt's Sticky Bun Syrup
1 jar caramel ice cream topping
1 cup toasted coconut
1 cup toasted pecans
Heat on low in a heavy medium saucepan, stirring frequently.
Don't forget, you can give a jar of homemade syrup as a gift - it's a thoughtful touch and you can be certain it's not something they'll get two of.
One more trick that will impress:
Bacon, regular and Brown Sugar Bacon
Preheat oven to 350 degrees. Line a heavy cookie sheet with parchment paper or foil: lay out bacon, making sure the bacon doesn't touch. Sprinkle half the bacon lightly with dark brown sugar. Bake, watching carefully (it burns quick) until crispy.
Happy Mother's Day!
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