Monday, August 5, 2013

38 x 38 - Try 12 New Recipes (No. 10, 11, and 12)

This weekend was full of new recipes that were delicious and easy!

First up, from Pinterest - it's Cinnamon Roll Pancakes. DELICIOUS! or at least that's what the boys tell me. I didn't eat any but their only complaint was that there wasn't enough. So double-up the recipe if you're feeding teenagers. (note: mine didn't look as pretty as the pinned version)

Cinnamon Roll Pancakes

Cinnamon Sugar Filling

4 tablespoons of melted butter
1/4 cup of firmly packed dark brown sugar
2 tablespoons of sugar
1 teaspoon of cinnamon


1 cup of all-purpose flour
3 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon baking soda
1/2 teaspoon of kosher salt
1 cup of sour cream
1/4 cup of milk
4 tablespoons of melted butter
1 egg, lightly beaten

Maple Coffee Glaze

1 cup of powdered sugar
2 tablespoons of heavy cream
1 tablespoon of brewed coffee
1 teaspoon of maple extract

For full directions on the pancakes, visit the link posted.

My next recipe came about because the boys wanted bread but I had no yeast. I searched and searched until I settled on Irish Soda Bread.

Irish Soda Bread

  • 4 c. stone ground whole wheat flour
  • 1 1/2 ts Salt 
  • 1 1/2 ts Baking soda
  • 2 c White flour
  • 2 cups Buttermilk or sweet milk

Mix the whole wheat flour thoroughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more liquid - it depends on the absorbent quality of the flour. The dough should be soft but manageable. Knead the dough into a ball in the mixing bowl with your floured hands.
Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick.With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. I baked mine in a buttered cast iron skillet. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes.

And lastly, I discovered no one had been eating fruit in my house. Unfortunately, I discovered this AFTER buying another drawerful of fruit. So I searched for something to use up peaches and apricots and I settled on:

Peach/Apricot Crisp

2 cups peaches, peeled and cut in wedges
2 cups apricots, halved or quartered
Juice of 1 lemon
1/2 cup sugar
Combine the apricots and peaches in a bowl, squeeze lemon juice over and mix well to prevent oxidation. Add sugar and toss to combine. Mix the cornstarch with 2 tablespoons water and add to the peach-apricot mixture. Set aside until ready to bake.

2 cups rolled oats (quick cooking)
1 1/4 cups flour
1 1/4 cups brown sugar
3/4 cup butter or margarine, melted
Place rolled oats in a large bowl. Add sugar and flour and mix well. I often do this with clean hands.
Add the melted butter and mix with a spatula until mixture is crumbly.

Place the fruits in a large baking dish. Sprinkle the topping over, as much or as little as you’d like. Place remaining topping in a plastic bag and freeze for another occasion. Place the baking dish in a preheated 375℉ oven. Cook for about 30 minutes until juices are bubbling and topping is turning golden. Serve warm with ice cream. 

All these recipes were delicious! Give them a try!!

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