Donna Walsifer
snow day
It seems the Jersey shore fared better than those north of the Driscoll Bridge this today. The snow didn't arrive until around 8 am and by late afternoon the sun was out with the wind howling.
As my husband had a snow day from work, we started off the morning with blueberry pancakes. I have been using recipe from a vintage Betty Crocker cookbook, circa 1969. The recipe uses buttermilk which I find makes for a lighter and fluffier pancake.
As my husband had a snow day from work, we started off the morning with blueberry pancakes. I have been using recipe from a vintage Betty Crocker cookbook, circa 1969. The recipe uses buttermilk which I find makes for a lighter and fluffier pancake.
Later in the morning, I decided to try to make some homemade granola. A few weeks ago I tried using the topping of cookie I make, but the proportions weren't correct. In the December 2011 issue of Southern Living Magazine I had clipped a recipe for Butter-Pecan granola. It's delicious not overly sweet, but sweet enough with the addition of honey and a little brown sugar. While the recipe called for light brown, I only had dark brown sugar in the pantry. I found myself comparing the flavor of the Butter Pecan Granola to that of Granola Factory's Honey Pecan Granola, that I had previously purchased. Today's granola seemed to be missing a spice. I'll have to compare ingredients of the two granolas the next time I'm at Wegmans.
From the Betty Crocker Cook Book ©1969
Favorite Pancakes
1 egg
1 cup buttermilk
2 tablespoons shortening, melted or vegetable oil
1 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Beat egg; add remaining ingredients in order listed and beat with rotary beater until smooth. Grease heated griddle if necessary. To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.
Pour batter from tip of large spoon or from pitcher onto hot griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles freak. Bake other side until golden brown.
Ten 4-inch pancakes.
From the Betty Crocker Cook Book ©1969
Favorite Pancakes
1 egg
1 cup buttermilk
2 tablespoons shortening, melted or vegetable oil
1 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Beat egg; add remaining ingredients in order listed and beat with rotary beater until smooth. Grease heated griddle if necessary. To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.
Pour batter from tip of large spoon or from pitcher onto hot griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles freak. Bake other side until golden brown.
Ten 4-inch pancakes.
Honey Pecan Granola
Adapted form
Almond Granola with Dried Fruit
From America’s Test Kitchens
1/3 cup maple syrup
1/3 cup packed light brown sugar
1 teaspoon cinnamon
4 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup unsalted butter
3 cups old-fashioned rolled oats
2 cups (10 ounces) pecans, rough chopped
Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line 15- x 10-inch jelly roll pan with parchment paper.
Melt butter in 6-quart pot that can accommodate all ingredients. Stir in maple syrup, brown sugar and cinnamon; stir until brown sugar melts. Remove from heat, add vanilla, salt, oats and pecans. Mix until thoroughly coated.
Spread mixture onto baking sheet into thin, even layer. Using stiff metal spatula, press mixture until compact. Bake 40 to 45 minutes, rotate pan halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Store granola in air tight container for up to two weeks.
Adapted form
Almond Granola with Dried Fruit
From America’s Test Kitchens
1/3 cup maple syrup
1/3 cup packed light brown sugar
1 teaspoon cinnamon
4 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup unsalted butter
3 cups old-fashioned rolled oats
2 cups (10 ounces) pecans, rough chopped
Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line 15- x 10-inch jelly roll pan with parchment paper.
Melt butter in 6-quart pot that can accommodate all ingredients. Stir in maple syrup, brown sugar and cinnamon; stir until brown sugar melts. Remove from heat, add vanilla, salt, oats and pecans. Mix until thoroughly coated.
Spread mixture onto baking sheet into thin, even layer. Using stiff metal spatula, press mixture until compact. Bake 40 to 45 minutes, rotate pan halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Store granola in air tight container for up to two weeks.