Rss

Archives for : Sweets

Cornmeal Buttermilk Pancakes and Buttered Maple Bourbon Syrup

CORNMEAL BUTTERMILK PANCAKES

3/4 cup all purpose flour

3/4 yellow cornmeal

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

2 large eggs

3 tablespoons butter, melted and cooled

Stir flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl.  Whisk buttermilk, eggs, and melted butter together in a second bowl.  Add buttermilk mixture to dry mix and whisk until well blended.

Preheat oven to 300 degrees.  Lightly coat griddle with oil and heat.  Working in batches, pour 1/4 cup of batter onto griddle for each pancake.  Cook until bottoms are golden, about 1 1/2 minutes.  Turn pancakes and cook until second side is golden.  Repeat with batter.  Add oil as necessary.  Keep warm in oven until served.

 

BUTTERED MAPLE BOURBON SYRUP

1 1/2 cups pure maple syrup

1/4 cup softened butter

1 tablespoon bourbon (1/2 teaspoon of bourbon extract can be substituted)

Bring maple syrup and softened butter to a boil over medium heat.  Stir in bourbon.  Serve warm over pancakes.

Chocolate Sheet Cake

2 1/2 cups whole wheat flour

1 cup sugar

2 teaspoons cinnamon

1/4 cup cocoa

1 cup cold coffee

1/2 cup vegetable oil

1 1/2 teaspoons baking soda

1 cup buttermilk

2 large eggs, beaten

1 teaspoon vanilla

 

CHOCOLATE ICING

1/4 cup cocoa

1/2 cup butter

1/2 cup half-n-half

3 cups confectioner’s sugar

 

Preheat oven to 350 degrees.  Mix flour, sugar and cinnamon together in a large bowl.  Bring cocoa, coffee and oil to a boil in a small pan.  Pour coffee mixture over flour and mix for one minute.  Scrape bowl.  Dissolve baking soda in buttermilk and add to bowl.  Add eggs and vanilla.  Mix together for about two minutes or until well combined.  Pour batter into greased sheet cake pan and bake for 20 minutes.

 

CHOCOLATE ICING:

Bring cocoa, butter and half-n-half to a low boil in a pan.  Remove from heat and beat in sugar.  Frost cake while it is still warm.

 

 

 

Best Banana Bread

4 extra ripe bananas, smashed

5 tablespoons melted butter

1 cup sugar

1 beaten large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon table salt

1 1/2 cups all purpose flour

Preheat oven to 350 degrees.  Place smashed bananas into a large bowl.  With a large wooden spoon, mix melted butter into bananas.  Add sugar, egg, and vanilla.  Mix together.  Sift together: baking soda, salt, and flour.  Add to mixture and stir.  Butter a small loaf pan.  Pour banana mixture into prepared pan and bake for  60 minutes.

 

Allow pan to cool on its side for 5 minutes.  Gently tap out bread and cool completely (if you can!)

 

Frangelico Fig Cake

olive oil to brush pan

1/2 cup good olive oil

1/2 cup milk

1 large egg

1 1/2 cup all purpose flour

3/4 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon table salt

8 ounces of chopped dried figs, without stems

2 teaspoons almond liquor

 

Preheat oven to 350 degrees.  Brush a 9 inch cake pan well with olive oil

In a bowl, whisk together:  olive oil, milk, and egg.  In a larger bowl, whisk together:  flour, sugar, baking powder, and salt.  Add milk mixture to dry ingredients in a well in the center of the bowl and blend gently until smooth.  Add figs and liquor.

Pour batter into prepared pan.  Bake for 45 minutes until light brown.  Cool for 15 minutes, remove cake from pan, and continue to cool.