FOOD RECIPES : HASHBROWN CRUST QUICHE

HASHBROWN CRUST QUICHE Food Recipes, The beauty of this recipe, besides its "yummy-ness",is that it is ultimately consumer friendly. You can add (or subtract) your favorite veggies or meat to your liking...don't like mushrooms? Don't add them. REALLY like broccoli? Double the amount used. It all works and turns out great. The hashbrown crust is a nice, easy, and tasty change from the traditional quiche crust.

 3 cups UNcooked shredded hashbrown potatoes
1/3 cup melted butter (I use a little less)
salt and pepper to taste
1 cup diced cooked breakfast meat
1/4 cup thinly sliced green onions (optional)
1 cup shredded cheddar cheese (pepper jack is good too)
4 eggs
½ cup milk
1 cup broccoli pieces
½ cup diced red bell pepper
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Mix the melted butter with the uncooked shredded hashbrowns and press into a 9" pie plate (I use an 8"x8" pan) sprinkle with salt and pepper. I like to use "Simply Shred" potatoes that you find next to the eggs in the market (not frozen). If you use frozen hashbrowns, thaw completely and dry them between paper towels before using.

Bake in a pre-heated 425F oven for 20 minutes or until the potatoes start to brown. Remove from oven.
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Top with the meat and veggies. I like to use thin cut Black Forest ham, but cooked breakfast sausage works well and of course you can't go wrong with crisp crumbled bacon!! I also saute the veggies just a little before putting them on top of the hashbrown crust; top with shredded cheddar (or cheese of your choice).
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Whisk the eggs, milk and ½ teaspoon salt and ¼ teaspoon black pepper together and pour over everything. Don't be tempted to add extra eggs.
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Reduce heat to 350 and bake for 20 to 25 minutes or until golden on top.

HASHBROWN CRUST QUICHE FOOD RECIPES
By Coleen Marie

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FOOD RECIPES : MAPLE SYRUP

MAPLE SYRUP Food Recipes, Our children were raised on homemade pancake syrup for two reasons. First and foremost, it was economical and easy to make. Secondly, the kids didn't care for the (waxy?) aftertaste of commercial pancake syrups, so homemade syrup was their request. 

Now, I know there are people who will write and say they can't eat anything but real maple syrup; I understand that. However, the price of real maple syrup is almost frightening, these days, ($25 for a small jug here in Alaska) and this homemade syrup is a tasty alternative. I like to make it the night before and pour it into a mason jar and let it sit at room temperature (until morning). I then microwave it for a minute or so when the pancakes are done.

If you are one of those people who grew up with homemade syrup, you know that it is a lot thinner than some of today's commercial syrup (especially when its very hot). I'm guessing that commercial syrup is thickened with high fructose corn syrup. On the other hand, it is a little thicker than real maple syrup.

This recipe is SUPER quick and easy:

1 cup water
1 cup granulated sugar
1 cup brown sugar (I use dark brown sugar)
3/4 teaspoon maple flavored extract  (see note)
1/2 teaspoon vanilla extract

Put everything in a large, heavy pan (use a DEEP pan because this syrup will bubble up as it boils).

Boil hard (not stirring) for 3-4 minutes, then remove from heat.   You can use it right away, but it will seem thin.  The syrup thickens as it cools. Use it just like you would any pancake syrup.

We like to eat the syrup warm (not hot).

NOTE: I like to use dark brown sugar, but light brown sugar works just as well (but syrup will be  lighter in color).

NOTE: Bring the ingredients up to a rapid-crazy boil over high heat. The liquid will try to "climb" the walls of the pan, so make sure your pan is big enough. Once it's boiling like crazy (don't stir), turn the heat down to medium high and boil for 3 to 4 minutes. I boil mine for 3 minutes, but if you want the syrup to be a little thicker, go for 4 minutes. If you boil it much longer than that, the syrup will form a few rock candy crystals in the bottom of the jar (fun to eat).

NOTE:  I prefer a maple flavored extract called Mapleine (Walmart carries it), but if you can't find it, regular maple flavored extract works well too. My family says they can't tell the difference.

MAPLE SYRUP FOOD RECIPES
By Coleen Marie

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FOOD RECIPES : BLUEBERRY-EST MUFFINS EVER !!

BLUEBERRY-EST MUFFINS EVER !! Food Recipes, Blueberry-est...is that a word? Why yes, I think it is!! These muffins are super easy to make with just a bowl and spoon. They are ready for the oven before it even gets up to the right temperature and they are made with frozen blueberries (no need to thaw)...it doesn't get any easier than that AND... they are VERY moist and delicious.

1½ cups all purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 cups frozen blueberries

Preheat oven to 375 and line a cupcake pan with paper liners.

Mix the flour, sugar, salt, cinnamon and baking powder in a large bowl.  Place 1/3 cup of vegetable oil in a 1 cup measuring cup; add one egg to the same measuring cup; add enough milk to fill the same measuring cup (recipe says 1/3 cup...but it make take an extra tablespoon if you have a smaller egg... just make sure the egg, oil and milk equal 1 cup total). Mix with fork to break the egg.

Mix the egg,oil, milk mixture into the dry flour mixture, just until its all wet, don't over-mix, batter will be pretty thick, but don't add any more liquid. Stir in 2 cups frozen blueberries.

Fill paper liners 2/3 full (I used an ice cream scoop) and bake for 30-35 minutes or until done. Right after they come out of the oven, sprinkle each muffin with a pinch of sugar.

This recipe makes a dozen blueberry muffins

BLUEBERRY-EST MUFFINS EVER !! FOOD RECIPES
By Coleen Marie

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FOOD RECIPES : SUNDAY MORNING FLUFFY BISCUITS

SUNDAY MORNING FLUFFY BISCUITS Food Recipes, I have been biscuit "challenged" for many years, so when I'm in a hurry, I usually resort to a tube of commercial rolls and try to jazz them up, but they are pretty unmistakable (and getting expensive!!). 

The last few years, I've tried out a lot of biscuit recipes, in hopes of finding the perfect one; one that is flavorful, light, fluffy and EASY............here is my latest success...YUM!!!

Made with baking powder, baking soda, buttermilk AND yeast, these biscuits are light and fluffy. Hot out of the oven with butter and honey, they are a winner!!!

In a small bowl, mix 1 packet of dry active yeast, a pinch of sugar and ¼ cup of warm water (set aside). After a few minutes, it should be foamy like this:

2½ cups of all purpose flour
½ teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon salt
1 tablespoon of white sugar
6 tablespoons Crisco flavored shortening
1 cup buttermilk (see note)

Stir dry ingredients together and then cut in the shortening until it is about the size of small peas. Stir in the dissolved yeast and buttermilk. Mix well, but do not over mix. Turn out onto floured board and roll to ¾” thick. Cut with a 3” biscuit cutter. Place on parchment paper and bake in preheated 400° oven for 12-14 minutes or until nice and golden. Brush with melted butter when they come out of the oven; they make fantastic breakfast sandwiches!!

NOTE: No kneading needed.

NOTE: This recipe does not work as well if you use butter instead of shortening. I use butter flavored Crisco in all my recipes that call for shortening.

NOTE: Don't be tempted to use your food processor when cutting in the shortening, it will process the shortening to much, it is better to have larger pieces of butter than super fine. I use my pastry cutter.

NOTE: Do NOT add all of the buttermilk at once. Add about 2/3 of it and see if that is enough. Personally, I think 1 cup of milk is too much, but everyone’s flour is different. Just flour your board enough so that the biscuits are not sticky.

NOTE: If you don’t have parchment paper, spray your pan with vegetable spray.

NOTE: Don’t use a twisting motion when you are cutting your biscuits. It seals off
the edges and they won’t raise very high.

SUNDAY MORNING FLUFFY BISCUITS FOOD RECIPES
By Coleen Marie

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FOOD RECIPES : APPLE-PUMPKIN LUNCH BOX MUFFINS

APPLE-PUMPKIN LUNCH BOX MUFFINS Food Recipes, I just love a super moist muffin, don't you? I discovered this apple-pumpkin muffin recipe about 3 years ago and it is still one of our favorites. It is one of those great muffins that just keeps getting more and more moist (if they last that long). This recipe goes together quickly and easily and the muffins bake up with nice round tops covered with a sweet streusel topping.

This muffin is perfect for the lunch box or mid-day coffee break (recipe makes 18 muffins); they freeze well and a quick re-heat in the microwave gives you piping hot muffins that taste just like it came out of the oven. STORE BAKED MUFFINS COVERED.

2 ½ cups flour
2 cups white sugar
2 teaspoons cinnamon (see substitution note below)
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
2 eggs slightly beaten
(1) 15 ounce can of pumpkin
½ cup canola oil
2 cups cooking apples (peeled and chopped small)

Preheat oven to 350°. In large bowl, mix dry ingredients until well mixed, set aside. In another bowl, beat eggs slightly then add pumpkin and vegetable oil - whisk until smooth. Stir in 2 cups of chopped apples. Add pumpkin-apple mixture to dry mixture and blend thoroughly. Spoon batter equally into paper lined cupcake pans. Top with streusel topping (recipe below) and bake for 35-40 minutes at 350°. Muffins are done when toothpick inserted in center comes out clean.

STREUSEL TOPPING
2 tablespoons flour
¼ cup white sugar
½ teaspoon cinnamon
4 teaspoons melted butter

Mix streusel ingredients with your fingers until you get a dry crumbly topping. Put a little on each muffin before you bake.

NOTE: You can substitute 1 tablespoon pumpkin pie spice for the cinnamon-ginger-nutmeg combination.

NOTE: Let muffins cool down a little, but before they are entirely cold, cover with plastic wrap. Muffins should be stored covered.

NOTE: Recipe says to bake for 35-40 minutes. My oven cooked these in 35 minutes exactly.
APPLE-PUMPKIN LUNCH BOX MUFFINS FOOD RECIPES
By Coleen Marie

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FOOD RECIPES : SWEET CHERRY COFFEE CAKE

SWEET CHERRY COFFEE CAKE Food Recipes, This coffee cake is sweet, moist and perfect for Sunday morning. I made it with frozen dark sweet cherries, but it works just as well with fresh raspberries.

It is excellent warm with a scoop of vanilla ice cream.

2 cups frozen dark sweet cherries (thawed and drained well)

1/4 cup + 2 tablespoons brown sugar
1/4 teaspoon almond extract

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
2 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream

Thaw and drain the frozen dark sweet cherries completely (I put them in a colander overnight in the fridge). The next morning, drain completely, cut the cherries in half and mix with the brown sugar and almond extract. Set aside.

Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth.

Spread 2/3 of the batter into greased 9" spring form pan. Top with fruit and then spoon dollops of the remaining 1/3 of the batter, over the fruit, like this:

Sprinkle the sliced almond over the top of everything and sprinkle it with a little cinnamon sugar.

Bake at 350 for 40 minutes. Let the coffee cake cool in the pan for about 15 minute before removing it. Drizzle the cake with a simple vanilla glaze.

GLAZE
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

IMPORTANT NOTE: When you thaw the frozen dark sweet cherries, you will get a considerable amount of "juice". DO NOT USE that juice in this recipe (save it for a different recipe). However, after they are drained and you mix the cherries with the brown sugar and almond extract (after it sits a few minutes) you will get even MORE "juice"...make sure you use this extra juice in the recipe.

IMPORTANT NOTE:  This recipe calls for a 9" spring form pan, but you can make it in a regular 9" round cake pan. The spring form pan just makes for a prettier presentation. IF YOU USE A SPRING FORM PAN, make sure you wrap the bottom of the pan in foil, in case your pan does not have a super tight seal (I also set the whole thing on a baking sheet).
SWEET CHERRY COFFEE CAKE FOOD RECIPES
By Coleen Marie

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FOOD RECIPES : EASY BAKED MINI-OMELETS

EASY BAKED MINI-OMELETS Food Recipes, I see great possibilities with this little recipe. Not only is this the perfect way to use those bits and pieces of veggies, meat and cheese in your fridge, but each mini-omelet can be made to order. Another reason I like this recipe is that it can easily be doubled for a crowd and there is no standing over an omelet pan while your company is waiting for you!!

Picky-picky husband loves these little omelets with just diced ham and cheese in them, but I like them with chopped mushrooms,broccoli and bacon. Either way, two mini-omelets make a very filling breakfast. 

EASY BAKED MINI-OMELETS        (makes 12)

1 pound of breakfast meat cooked and drained (ham, bacon or sausage)
1 cup favorite veggies, sauteed (optional)
8 large eggs
1/4 cup milk (or cream if you're feeling self-indulgent)
1/2 teaspoon vegetable oil
1/2 teaspoon baking powder
1/4 teaspoon salt (depending on how salty your meat is)
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese (I used swiss)

Preheat oven to 375 and spray cupcake pan with vegetable spray.

Whisk the eggs, milk or cream, oil, baking powder and salt and pepper together until smooth.

Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese.  Pour enough egg mixture in each well to come to the top.

Bake in preheated 375 oven for 15-20 minutes (my oven took 22 minutes). During this time, they will REALLY dome up like a real cupcake, but they will flatten back down as they cool.

Remove from oven and garnish with a pinch of cheese (I topped them with cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out after 5 minutes).

NOTE:  Use your imagination regarding what veggies you want to include in this recipe, just remember they have to be pre-cooked.

NOTE: These little muffins stay warm for quite a while, and they reheat VERY well in the microwave. They would be a fantastic addition to any brunch table because they are tasty at room temperature as well !!

NOTE:  When I make these for just the two of us, I cut the recipe in half, which gives us 2 mini-omelets each and a couple to snack on later.
EASY BAKED MINI-OMELETS FOOD RECIPES
By Coleen Marie

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CLASSIC FRENCH TOAST

CLASSIC FRENCH TOAST Food Recipes, Today is our 41st Wedding Anniversary. My picky-picky hubby and I have actually been together for 46 years (we were high school sweethearts) and we are more in love today than ever!!

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This is a recipe for basic french toast. Everyone seems to have their own recipe and there are a million variations, but this is a post for the beginning cook, complete with a few tips I've learned over the years.

First of all, a tip about the kind of bread you need. ANY bread will work, but SOME breads make a much better french toast than others. Fresh, soft bread makes the worst french toast; day old (or even week old) bread works better. Thicker bread makes better french toast than thinner bread. Sweet bread like Texas toast works well, as do semi-stale cinnamon rolls (sliced)  and of course raisin bread, (so keep an open mind when thinking about bread choices)!!
4 large eggs
2 tablespoons heavy cream
1 teaspoon vanilla
¼ teaspoon cinnamon
dash nutmeg

Whisk all of the above until very well mixed.  I like to use my immersion blender to do this.  Dip the bread into the mixture and let it sit for 10 or 15 seconds then lift out and cook on preheated (and buttered) frying pan (I get the best results from my electric frying pan). Cook until the french toast is golden brown on both sides.

Serve immediately with butter and HOT maple syrup.

NOTE: You can use milk instead of cream, but the cream gives a richer taste and helps the french toast get that golden "crust".
CLASSIC FRENCH TOAST FOOD RECIPES
By Coleen Marie

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EASY ENGLISH MUFFINS

EASY ENGLISH MUFFINS Food Recipes, I have always loved English muffins; I love all of the nooks and crannies that hold creamy butter and jam or a dab of melting peanut butter. They are very easy to make and they make wonderful breakfast sandwiches (they freeze well too!!).
2 packets dry active yeast (I use 2 tablespoons)
½ cup warm water
½ cup warm milk
¼ cup canola oil
1 egg
3 tablespoons honey
2 cups all purpose flour
1 whole wheat flour
1 cup raisins
1 teaspoon salt

Mix the flours, salt and raisins together and set aside. Whisk the egg into the cold milk and then add the water, oil  and honey. Warm this mixture in the microwave for a few seconds to take the chill off (bring it to the same temperature you would for a babies bottle). Stir in yeast and let it sit for about 5 minutes.

Pour this mixture into a stand mixer (can be done by hand also) and add the dry ingredients. Knead this dough for about 5 minutes or until the dough comes away from the sides of the bowl cleanly. Cover with plastic wrap and let it sit in a warm place for an hour. Dough should double in size.

Turn dough out onto counter (I do not flour the counter) and roll to ½” thickness. Cut muffins with a 4” cutter (or drinking glass). Place each muffin on a square of wax paper to rise. This will help you transfer the muffins to the frying pan. Let the muffins raise for an hour before you cook them.

The muffins are cooked on a DRY electric frying pan (no grease) or a cast iron skillet. The recipe does not say specifically what temperature to cook them at, it just says medium low for 7 minutes each side. I have found that they cook nicely at 300° on my electric griddle. Serve warm right from the frying pan or  cool on a wire rack and then slice in half and toast.
NOTE: Since everyone’s frying pan and stove temperatures are different, I suggest you try a single muffin and see how quickly it browns before you cook the whole batch.
NOTE: Hold onto the edges of the wax paper square as you gently lift the raw muffin from the counter. Turn the muffin over and gently peel of the wax paper and gently lay the raw muffin on the griddle.

NOTE: Do not grease the frying pan, they will NOT stick. If you are worried about it, or if you don't have a good non-stick pan, you can use a light sprinkle of corn meal on the cooking surface.

EASY ENGLISH MUFFINS FOOD RECIPES
By Coleen Marie

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WEEKEND BREAKFAST PIZZA

WEEKEND BREAKFAST PIZZA Food Recipes, I don't buy refrigerator (whomp tube) biscuits very often, but I DO buy them for this recipe. My family absolutely loves this quick and easy breakfast. As a matter of fact, the first time I made this, I was told "this is gold!!"  Even Picky-picky Hubby gave double thumbs up which is rare!!

This weekend treat can easily be "tweaked" to suit your family. Here are the basic ingredients:

8 ounce Pillsbury refrigerated crescent rolls
1 pound (total) cooked breakfast meat (see  note)
1½ cups frozen shredded hash browns (thawed)
1½ cups shredded cheddar
4 eggs  (don't be tempted to add more)
¼ cup milk
¼ teaspoon black pepper
¼ cup Parmesan cheese

Open the refrigerator rolls and press into an ungreased 12" pizza pan, pinching all of the seams shut. Important: make sure you press some of the dough up onto the sides of the pan to create a "lip". DO NOT PRE-BAKE THE CRUST.

Cook (and completely drain) one pound of your favorite breakfast meat (NOTE: I used equal parts of crisp bacon, breakfast sausage and finely diced ham...but ANY combo will work well. Just make sure the total weight is about a pound).

Sprinkle the cooked breakfast meat, evenly, over the unbaked crescent dough. Next, evenly sprinkle the thawed hash browns and cheddar cheese over the cooked meat.

In small bowl, whisk the 4 eggs, black pepper and milk together. Drizzle evenly over everything.  NOTE: Don't be tempted to add more eggs. It is going to SEEM like it isn't enough, but trust me...it is perfect.

Lastly, sprinkle the Parmesan cheese over all.  Bake in a 375 pre-heated oven for 30 minutes (my oven took 28 minutes). Remove from oven and let sit for 5 minutes before you cut it.

Sauteed mushrooms, peppers, etc. would be wonderful in this breakfast pizza. Just add them the same time as the thawed hash browns. You might have to add a couple extra minutes to the total baking time if you add a LOT of extra veggies.

NOTE: You can also use one of those small boxes of JIFFY pizza crust mix instead of the crescent roll dough.

NOTE: If you use frozen hash browns, make sure they are thawed before using in this recipe.
WEEKEND BREAKFAST PIZZA FOOD RECIPES
By Coleen Marie

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BREAKFAST SAUSAGE

BREAKFAST SAUSAGE Food Recipes, We enjoyed the Italian sausage recipe (that I recently posted) so much, that I went searching for a breakfast sausage recipe and I found an EXCELLENT one. It tastes a little like Jimmy Dean breakfast sausage, although we think it is much better.

This new recipe received an enthusiastic thumbs up from my "picky-picky husband" and recent breakfast guests. It is super easy to make; just mix the spices into the pork the night before you plan to use it and you are good to go!!

Since this recipe makes two pounds of sausage (more than we can use at one time), I let the  mixture chill in the fridge overnight, then I package it up in single meal size packages and freeze it. I will not be buying commercial breakfast sausage ever again and we can't wait to use this for biscuits and gravy!!

This sausage is mild, but full of flavor!!

2 pounds of ground pork

2 teaspoons dry rubbed sage

¼ teaspoon summer savory

¼ teaspoon dry marjoram

1 tablespoon brown sugar

1/8 teaspoon red pepper flakes (see note)

pinch ground cloves (you can't taste it, but it really adds something)

1¾ teaspoons salt (see note)

1 teaspoon black pepper

Mix everything (except the pork) together first, then use your (washed) hands to work it all into the pork. Cover and chill several hours or overnight.

NOTE: Hubby is very shy of anything with "heat" and he couldn't even tell that the red pepper flakes were in the recipe, although they definitely add a GREAT background flavor. If you like a little more spice in your breakfast sausage, just add more red pepper flakes.



NOTE:  This recipe calls for 1¾ teaspoons of salt, which was just right for us, however, if you are hyper-sensitive to salt, you might cut this amount down to 1½ teaspoons.

BREAKFAST SAUSAGE FOOD RECIPES
By Coleen Marie

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INDIVIDUAL POTATOES AU GRATIN

INDIVIDUAL POTATOES AU GRATIN Food Recipes,

Whether you are "empty nesters", newly weds or single, this scaled down recipe is easy, tasty and reheats well too!! The ingredients listed below make six individual au gratins. We found that two of these were perfect for each adult, but the recipe can easily be doubled or tripled.

2 large russet potatoes
1/2 cup grated Colby Jack cheese
1/2 tsp. salt
1/4 tsp. pepper
2 tablespoons heavy cream (per portion)
1/2 cup finely chopped ham or crisp bacon

Peel the potatoes and put them in the food processor along with the ham (or bacon). Pulse the potatoes and ham just until you get pieces about the same size as medium hashbrown chunks. Remove from the food processor and stir in the cheese and salt and pepper.



Spray your cupcake pan with cooking spray and fill each section to the top (patting down VERY lightly). Pour 2 full tablespoons heavy cream over each portion. Cover with foil and bake at 375 for 40 minutes (take the foil off the last two or three minutes and put under the broiler to give them some color).

Remove from oven and let them sit for about 5 minutes before lifting them out of the pan with a large spoon.


These are deliciously creamy, cheesy and "ham-y"; they will go with almost anything. Recipe makes six portions. One portion is perfect for children, but adults can easily eat two portions.

IMPORTANT: If you are using a standard cupcake tin, put a baking sheet under the pan because the cream tends to bubble up a little during cooking.
INDIVIDUAL POTATOES AU GRATIN FOOD RECIPES
By Coleen Marie

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BEST PANCAKES EVER !!!

BEST PANCAKES EVER !!! Food Recipes, First I want to apologize for the poor quality of this photograph. By the time I realized it was out of focus, the pancakes were long gone. That being said, these are the absolutely best home made pancakes I've ever made. They are super tall, light and fluffy and yet they don't get all mushy when syrup is added, they are excellent.

3/4 cup milk
2 tablespoons white vinegar (see note)
1 cup all purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla

Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but don't over beat.

NOTE: The batter will be thick, don't add any more liquid. Let the batter sit, undisturbed for about 10 minutes. After 10 minutes, you will see bubbles in the batter, DON'T STIR.  Gently dip out a ¼ cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

NOTE: This recipe only feeds about 3 or 4 people, but doubles or even triples nicely.

NOTE:  Don't skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda.

NOTE:  You can subsitute BUTTERMILK for the milk+vinegar in this recipe, but I have had the best luck (fluffiest pancakes) using the milk and vinegar.
BEST PANCAKES EVER !!! FOOD RECIPES
By Coleen Marie

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SWEDISH PANCAKES

SWEDISH PANCAKES Food Recipes, Monica, over at  Lick the Bowl Good, recently posted a recipe for Swedish pancakes that caught my eye for a couple of reasons. Not only did they look tasty, but the recipe made a modest amount of batter... just the right amount for two or three hungry people (most pancake recipes feed an army).

Monica's pancakes were petite little beauties, but I knew that wouldn't go over too well with Hubby, so I made "macho man" size pancakes.  They were absolutely delicious and very quick to make.

1 cup all purpose flour
1 teaspoon granulated sugar
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
1 cup buttermilk
1 tablespoon melted butter
I added ½ teaspoon vanilla that wasn't on the original recipe.

I put the dry ingredients in a bowl and mixed them with my whisk. I then put the wet ingredients in a different bowl and gave them a whisk. I then gently stirred  (with wooden spoon) the dry ingredients into the wet ingredients, just until blended. Monica cautions not to over mix or the pancakes will be tough (small lumps in the batter are OK).

Cook on preheated  (medium) griddle that has been lightly buttered (I used cooking spray then wiped it off with a paper towel).

Monica suggests cooking 2 tablespoons of batter for each pancake, but I used about half a cup to make larger pancakes. Once the edges of the pancakes are slightly dry, flip them over and cook the other side until golden.

This is a beautiful batter and fluffs up very nicely, giving you a nice light pancake, we loved them.

Thank you Monica!!
SWEDISH PANCAKES FOOD RECIPES
By Coleen Marie

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NO FAIL HASHBROWNS FOR THIS WEEKEND

NO FAIL HASHBROWNS FOR THIS WEEKEND Food Recipes,

This hash brown recipe is fool proof. It will give you crisp potato patties, just begging for a dash of hot sauce (or ketchup for the kids). The following instructions are for pattys, but you can also spread the mixture out in a big frying pan, then cut into wedges for serving.

3 cups Simply Potatoes (see note below)
¼ cup very thinly sliced green onions (optional)
1/3 cup all purpose flour (see update note)1 egg (lightly beaten)
1½ teaspoons salt (or to taste)
¼ teaspoon black pepper (or to taste)

I use (the shredded hash brown style of) a product called Simply Potatoes (in my store they are sold in the refrigerated section above the eggs), but you can use THAWED Ore Ida shredded (loose) hash browns as well. I have tried fresh potatoes for this recipe and they do NOT work as well as Simply Potatoes or thawed Ore Ida shredded potatoes (fresh potatoes get mushy).

Gently toss the potatoes with the flour, salt and pepper (and onion if you are using it), then gently (I use my hands) mix in the lightly beaten egg. NOTE: I mix the salt & pepper into the egg to make sure the spices are distributed evenly throughout the potatoes.

Pre-heat your heavy frying pan to medium high and brush your skillet with a generous coating of vegetable oil (I like to use my electric frying pan).

Place 1/3 (lightly packed) potato mixture onto HOT, greased frying pan and then gently flatten the mound with your spatula, like this: Fry patties for 4 minutes, per side, or until they are golden brown and crispy.
Drain on paper towels, sprinkle with salt and serve immediately.
I love how these hash brown patties hold together, you can even pick them up and eat them like a commercial hash brown patty, but oh so much better tasting.

NOTE: 3 cups of THAWED Simply Potatoes or Ora Ida equal about a pound.

UPDATE NOTE:  Since posting this recipe, I have experimented with reducing the amount of flour in the recipe.  I have had great success with as little as 2 tablespoons of flour (and I think they taste even better!!).
NO FAIL HASHBROWNS FOR THIS WEEKEND FOOD RECIPES
By Coleen Marie

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THE ULTIMATE POPOVER

THE ULTIMATE POPOVER Food Recipes, I have been playing around with popover recipes for a while now, so I thought I would "get serious" and buy a popover pan. The pan makes a huge difference, not so much in the taste, but in appearance and how big the air bubbles are inside of the popover. These popovers could not be easier or cheaper to make, and they are such a treat, hot out of the oven with honey butter or strawberry jam!! If you do not have a popover pan, see note at the end of this post.

This recipe is fool proof as long as you follow it closely. Preheat your oven to 425 degrees. I put my popover pan in the oven while it preheats (do not grease before you preheat).
While your oven/pan is preheating, whisk together:
3 eggs
¼ teaspoon salt
1 teaspoon vanilla
1 cup of milk (see note)1 tablespoon melted butter

NOTE: If I have whipping cream, I put about ¼ cup of whipping cream in a measuring cup and then fill the rest of the way with 2% milk...if I have no cream on hand, I just use 1 cup of 2% milk).

After the above ingredients are whisked together well, add one cup of all purpose flour (spoon flour into measuring measuring cup and level off with straight edge). Whisk everything together for about 30 seconds or until it looks very smooth & creamy.

Take the popover pan out of the hot oven and spray each cup with vegetable spray. Put a small chunk of chilled butter (roughly ½ teaspoon but the exact size is not crucial) into the bottom of each hot cup. Fill each cup half way full (makes six big popovers).

Bake popovers at 425 for 20 minutes. After 20 minutes, turn the oven down to 325 and bake for another 15 minutes. Remove popovers from pan and poke a tiny hole (I use a toothpick) in the bottom of each popover to relieve a little steam (not totally necessary if you are going to eat them right away).

NOTE: If you do not have a popover pan, you can use 6 ounce (oven safe) custard cups (I used the clear Pyrex ones, for a long time, with great success). I placed them all on a cookie sheet for easier handling. The popovers will not get quite as tall (as they do with a popover pan) but they taste every bit as good.

Someone from outside the USA wrote and asked me what a popover pan was, so here is a photo. As you can see, it is almost like a cupcake pan, but the cups are a lot deeper and spaced far apart so the hot air can circulate around each cup.

THE ULTIMATE POPOVER FOOD RECIPES
By Coleen Marie

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