Thanks for visiting,
Janet :)
Carla Hall's Blueberry Pancakes
Ingredients
For the Pancakes:
3/4 cup Flour
1 tablespoon Baking Powder
1/2 cup Sugar
1/2 teaspoon Ground Cinnamon
1 Egg (lightly beaten)
1 1/4 cup Buttermilk
Zest of 1 Lemon
1 tsp vanilla extract
4 tablespoons Butter (melted and cooled slightly)
1 pint Blueberries
For the Syrup:
1/2 cup Maple Syrup
1/4 cup Blueberry Jam
Instructions
For the Pancakes:
Combine the flour, baking powder, sugar, and cinnamon in a large bowl.
In another bowl, combine the egg, buttermilk, 1 tsp vanilla extract,
lemon zest and melted butter. Make a well in the dry ingredients and
mix in the wet ingredients until combined but with small lumps.
Preheat an oven to 200F. Heat a griddle to medium heat. Grease lightly
with butter. Drop spoonfuls of batter onto the griddle, and when bubbles
begin to form on the surface, carefully drop blueberries into the pancakes,
then flip. Once golden brown on both sides, transfer to a plate in the oven
to keep warm. Then in a small saucepot, combine the maple syrup and
blueberry jam over medium heat and allow flavors to marry. Drizzle
pancakes with blueberry maple syrup to serve
Baked Eggs in Ham Cups
Ingredients
For the Dish:
2 teaspoon butter for the pan
4 slices of ham that's round
1 teaspoon pesto-1/4 tsp pesto per cup
8 eggs
4 cubes of mozzarella fresh or domestic
4 cherry tomatoes cut in half
Black pepper to taste
Instructions
Butter 4 compartments of a metal muffin tin well
Fold the ham slices into quarters and then place one in each cup to
line it with ham. It will ruffle which is what you want. Place ¼ teaspoon
pesto in the bottom of the ham cup, then crack two eggs into a cup and
pour it in. Tuck in a piece of mozzarella, two halves of cherry tomatoes
and another ¼ teaspoon pesto then sprinkle with pepper to taste. No salt
needed because the ham may be salty and the pesto has some in it too.
Bake in a 375 degree preheated oven for 12-15 minutes till the white looks
set but the yolk is still a bit runny. Remove form the muffin tin and serve
in small bowls
Michael Symon's Herb Omelette
Ingredients
3 Eggs1 tablespoon Butter
1 tablepsoon Cream
Salt and Freshly Ground Pepper
1 tablespoon Tarragon (finely chopped)
1 tablespoon Chives (finely chopped)
1 tablespoon Parsley (finely chopped)
3 tablespoons Gruyere/Cheddar/or Goat Cheese (grated or crumbled)
Instructions
Beat the eggs with the cream, Add desired herbs to taste. Heat a small
omelet pan over medium-high heat. Add the butter. Once it has foamed
and subsided, slowly add the eggs. Shake the pan gently, if necessary,
to spread the eggs evenly in the pan. Once they have set, about 30
seconds, use a spatula to gently lift the edges to allow the remaining
egg liquid to flow underneath to cook. Season eggs with salt and pepper.
Once the eggs have set but the top is still slightly runny, add the
cheese. Cook a few seconds longer, then fold over about a third of the
eggs. Slide the omelet out of pan, unflipped side first. Fold the rest
over as you plate, so that it sits on the plate folded under
Sweet Potato Patties
Ingredients
2 c. grated raw sweet potato ( I would
probably use canned ones!)
1/4 c. flour
2 tbsp. sugar
Instructions
Wash, peel, and grate sweet potatoes. Add enough flour and
sugar to the sweet potatoes to make a mixture that can be
shaped into 2 inch patties, 1/2 inch thick. Fry patties
until golden brown
