Author Archives: Yumolicious

INTERNATIONAL HOUSE OF PANCAKES BANANA NUT PANCAKES

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BANANA SYRUP:

1/2 cup corn syrup
1/2 cup sugar
1/2 cup water
1/4 tsp banana extract or flavoring

PANCAKES:

1 1/4 cups flour
1 1/2 cups buttermilk
1 egg
1/4 cup vegetable oil
2 tbs sugar
1 tsp baking powder
1 tsp baking soda
1/2 tbs banana extract or flavoring
1/4 tsp salt
2/3 cup chopped pecans
1 banana

make the banana syrup first by combining all the syrup ingredients except for the banana extract in a small saucepan over high heat, stirring occasionally. when the mixture begins to boil, remove it from the heat and stir in the banana extract.

in a large bowl, combine all the ingredients for the pancakes except the pecans and the banana. use an electric mixer to bend until smooth.

heat a large frying pan or griddle over medium heat, and coat it with butter or nonstick cooking spray when hot.

pour 1/4 cup dollops of batter into the pan. realize the batter will spread out to about 4″ across, so leave enough room if you are cooking more than one at a time. sprinkle about 1/2 tbs pecans into the center of each pancake immediately after you pour the batter so that the nuts are “cooked in”.

cook the pancakes for 1-2 minutes per side or until golden brown.

slice the banana, divide it up, and serve it on top of a stack of 3-4 pancakes with the remaining chopped pecans divided and sprinkled on top of each stack.

serves 3-4

PASTA, RICE AND POTATOES

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MAKE THE FLUFFIEST BAKED POTATOES – start by choosing a potato with a high starch content. russets and idahos are both good choices. before placing your potatoes in the oven, pierce them several times with a knife in order to let the steam escape during baking. never wrap your potatoes, as it will cause them to steam rather than to bake. when serving your baked potatoes, cut a slit in the top and squeeze the sides of the potato before adding toppings.

PEANUT BUTTER CHIPPIES

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1 (18.25-ounce) package chocolate cake mix
2 eggs
1/2 cup water
1/3 cup creamy peanut butter
3 tablespoons vegetable oil
1 1/2 cups coarsely crushed peanut butter sandwich cookies

preheat oven to 350 degrees F. coat two baking sheets with cooking spray.

in a large bowl, with an electric beater on medium speed, beat all ingredients except crushed cookies until well mixed.

stir in crushed cookies. drop by rounded teaspoonfuls 2 inches apart onto baking sheets.

bake 8 to 10 minutes, or until light brown around edges. remove to wire racks to cool before serving

CARROT CAKE COOKIES

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1 (18-ounce) package carrot cake mix
1 (8-ounce) can crushed pineapple, drained
2 carrots, finely shredded
2 eggs
2 tablespoons vegetable oil
1 cup chopped pecans

preheat oven to 350 degrees F. coat baking sheets with cooking spray.

in a large bowl, combine cake mix, pineapple, carrots, eggs, and oil; beat 3 to 4 minutes, or until well blended. stir in pecans. drop by teaspoonfuls 1″ apart onto baking sheets.

bake 14 to 16 minutes, or until edges are golden. remove to a wire rack to cool. serve warm, or allow to cool completely before serving.

makes about 5 dozen cookies.

 

TEMPTING TRAINING TREATS

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2 1/3 cups flour — all-purpose or whole wheat
1/4 cup olive oil
1/4 cup applesauce
1/2 cup grated cheese — like parmesan
1 large egg
1 teaspoon garlic powder
1/4 cup powdered milk — non-fat

combine all ingredients in a large bowl; mix well; roll the dough out to size of a cookie sheet; pat the dough onto a lightly greased cookie sheet, bringing it to the edges. using a sharp knife or a pizza cutter, cut desired sizes into dough (just score through). if you’re using as training treats, cut them into small pieces; sprinkle a little extra cheese and garlic powder if desired on dough for flavor. bake in a 350 degree oven about 15 minutes until golden brown. turn off the oven and let cool for a few hours; they will keep hardening the longer you leave them. break them apart; store tightly covered or in the freezer.

CASHEW CRISPS

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1 1/2 cups (3 sticks) melted butter
2 cups sugar
2 tsp vanilla
1/8 cup (2 tbs) molasses
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups finely ground salted cashews (grind them up in your food processor with the steel blade – measure AFTER grinding)
2 eggs, beaten
3 cups flour (no need to sift)

preheat oven to 350 degrees with the rack in the middle position.

microwave the butter in your mixing bowl to melt it. add the sugar, vanilla, and molasses. stir until blended, then add the baking soda, baking powder and salt. mix well.

grind up the cashews in your food processor. measure AFTER grinding. add them to the bowl and mix. pour in the beaten eggs and stir. then add the flour and mix until all the ingredients are thoroughly blended.

let the dough sit for a few minuts fo firm up. then form the dough into small walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet.(THESE DOUGH BALLS SPREAD OUT SO MAKE THEM FAIRLY SMALL. IF THE DOUGH IS TOO STICKY TO FORM INTO BALLS, CHILL IT FOR A FEW MINUTES AND TRY AGAIN.)

flatten the balls slightly with a spatula or the palm of you hand, just enough so they won’t roll off when you put them in the oven.

bake at 350 degrees for 10-12 minutes, or until the edges turn golden brown. cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling.

makes approximately 10 dozen, depending on cookie size

MAGIC BARS

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1/2 cup margarine
1 1/2 cups graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 (6 oz) pkg semisweet chocolate pieces
1 1/2 cups flaked coconut
1 cup chopped nuts

preheat oven to 350 degrees (or 325 degrees if you are using glass). place margarine in a 9″x13″ pan and place in the warm oven to melt. sprinkle the graham cracker crumbs over the melted margarine. mix well and press into the pan. pour the milk over the crust mixture. top evenly with remaining ingredients. bake for 30 minutes. cool and serve.

RUSSIAN TEA COOKIES

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1 cup soft butter
1/4 cup sifted 10x sugar
1 tsp vanilla
2 1/4 cups flour
1/4 tsp salt
3/4 cups walnuts

thoroughly mix together the butter, 10x sugar and vanilla. sift together the flour and salt. stir in the nuts. add the dry mixture to the wet mixture. chill dough. roll into 1″ balls or smaller. place on a cookie sheet and bake 10-12 minutes at 400 degrees. while warm, roll in 10x sugar. let cool. roll in 10x sugar again.

POLENTA PIZZA

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1/2 tsp salt
3 cups cornmeal
1 tbs olive oil
1 med red onion, finely sliced
1 lg clove garlic, chopped
2 med carrots, chopped
4 ribs celery, finely sliced
3 med tomatoes, chopped
6 tbs tomato paste
1 tsp basil
1/2 tsp oregano
1/4 tsp black pepper
pinch of cayenne pepper
1/4 lb part-skim mozzarella cheese, very finely sliced
1 tbs grated parmesan cheese

preheat the oven to 350 degrees. lightly oil a 13″x9″ baking pan.

in a large saucepan, combine 9 cups of water with the salt and bring to a boil over medium-heat. sprinkle in the cornmeal, stirring constantly with a wooden spoon. reduce the heat to medium and cook the polenta, stirring constantly, until all the liquid has been absorbed and the polenta is quite stiff, 10-15 minutes.

spoon the polenta into the prepared baking pan and spread it out to a uniform thickness. cover the pan with foil and bake for 20 minutes.

meanwhile, in a medium saucepan, warm the oil over medium heat. add the onion and saute until very tender, about 10 minutes. add the garlic, carrots, celery,and tomatoes, and cook, stirring frequently, for 5 minutes.

in a cup, combine the tomato paste and 3/4 cup of hot water, and stir to blend. stir the tomato paste mixture into the vegetable mixture. add the basil, oregano, black pepper, and cayenne. cover, reduce the heat to low, and simmer the sauce for 15 minutes.

when the polenta is ready, spread the sauce over it. cover the sauce with the mozzarella slices, then sprinkle with the parmesan cheese. return the polenta to the oven for 10 minutes, or until the cheese has melted. serve the pizza hot.

serves 4