Strawberry Syrup

One major plus about living in the middle of nowhere is that you are surrounded by farms. Springtime + farms = yummy berries. So I have had my heart set on making freezer jam this year with all the abounding strawberries in season. And might I add that I have been putting off this venture for some time now because I was convinced it would would involve a week of standing over a giant pot of scalding hot fruit mixture that I would in the end have to throw out. This is not the case. I was able to make a batch start-to-finish (clean up included) in less than an hour. So don't fear freezer jam making, it is beyond easy. If you can stir, you can make it. Now back to the syrup. So I was truly clueless to how much 8 quarts of strawberries actually is. A LOT. After making the jam, strawberry daiquiris, strawberry frosting and the girls eating 2 quarts themselves I still had a good deal left. I remembered seeing a recipe for a syrup here and since they never disappoint I gave it a go. Wow, I think I could eat this on everything. The cinnamon gives it an incredible twist. A must try.

1 c. granulated sugar
1 Tb. corn starch
1/4 tsp. cinnamon
2 c. thinly sliced and then roughly chopped strawberries (fresh or frozen)

Combine sugar, cornstarch and cinnamon in saucepan; stir in strawberries. The strawberry juices will dissolve the sugar and make a wet mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Remove from heat and cool slightly. Makes approximately 2 c. of syrup.

Double Chocolate Banana Bread

I have this . . . well let us just call it a quirk, there is a very small window of ripeness during which I can eat a banana without the ole' gag reflex kicking in. I'm all about firm fruit. Since my children seem to pick 1 fruit each week that they are willing to eat, I am frequently left with a bunch of brown bananas. I LOVE my mom's banana bread, but I am unable to duplicate it. So I was excited to find this recipe! It comes out great every time, fills the chocolate craving and gets rid of the funky banana stink in my kitchen. And for those who have a distaste for bananas, you'll be glad to know that my picky-eater-baby sister didn't even know they were in there. From The Sisters' Cafe.

1 c. granulated sugar
2 eggs
1/3 c. vegetable oil
1 1/4 c. mashed bananas (about 3)
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. semi-sweet chocolate chips

Preheat oven to 350 degrees F. Spray bottom of loaf pan with cooking spray (I spray the entire pan with Bakers Joy). Beat sugar, eggs and oil together in a large bowl at medium speed until combined. Beat in banana mixture on low speed just until combined. Stir in chocolate chips. Pour batter into prepared pan and bake for 60 -70 minutes or until tooth pick inserted in center comes out clean. Allow to cool for 10 minutes then remove from pan. Cool completely on wire rack.

Blueberry Lemon Muffins

Some how I had lemons and blueberries in my fridge yesterday. No bread, but I had lemons and blueberries. Guess it is time to go grocery shopping but that is beside the point. I spied this recipe a week or so ago and finally decided to make them. They are heavenly. The recipe only makes 12 so next time I will be doubling it. I substituted butter in place of shortening and I used fresh, not frozen blueberries. I also cut the topping in half and it was still more than enough. For the original recipe check out The Sisters Cafe.

2 c. all-purpose flour

1/2 c. sugar

3 tsp. baking powder

1/2 tsp. salt

zest of one lemon

1 egg

1 c. milk

1/2 c. butter

1 c. blueberries

Topping:

1/4 c. butter, melted

1 1/2 tsp. lemon juice

1/4 c. sugar

Mix dry ingredients and set aside. Beat egg, milk and butter together. (Make sure to warm the milk or it will quickly solidify the butter.) Stir in blueberries. Add dry ingredients and lemon zest. Stir gently to combine. Bake at 375 F. for 20 -25 minutes ( I pulled mine out after about 19 minutes). Combine melted butter and lemon juice. While the muffins are still warm, dip tops in the butter mixture then dip in sugar.

Cinnamon Syrup

Maybe it's the holidays or maybe I'm just missing my mom. I've been craving things from my childhood lately. My mom made this syrup for us whenever we had french toast as kids. It is so sugary, cinnamony yummy. We also discovered this morning that it is excellent on pumpkin pancakes.

1 c. granulated sugar

1/2 tsp. cinnamon

1/2 c. light corn syrup

1/4 c. water

1/2 c. light cream or evaporated milk

In a small saucepan, combine sugar and cinnamon. Add corn syrup and water. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat and cool for 5 minutes. Stir in cream/milk. Serve warm over French toast or pancakes. Makes 1-2/3 cup.

Pumpkin Pancakes

I was in the need for a festive breakfast food for the kiddies. These were great. I found this recipe on Tasty Kitchen. Next time I may add a little sugar for some sweetness.

2 c. all-purpose flour

1 Tbsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1 1/2 c. milk

1/2 c. canned or fresh pumpkin

1 whole egg

1 1/2 Tbsp. vegetable oil

In a large bowl, combine the dry ingredients and whisk to combine. In a small bowl, whisk together the milk pumpkin, eggs and oil. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over mix. The batter will be thick. Ladle batter in desired portions over a hot griddle and flip when bubbles begin to break on the tops. Cook another few minutes and remove from griddle.

French Breakfast Puffs

I thought that I should at least aknowlege New Years so I made these babies in honor of 2010. Really I just wanted to eat something super yummy with lots of butter and sugar. Eating these while they are still warm will make your eyes cross because they are so amazingly good. PW never lets me down.

3 c. flour

3 tsp. baking powder

1 tsp. salt

1/2 tsp. ground nutmeg

1 c. sugar

2/3 c. shortening

2 eggs

1 c. milk

For coating:

1 1/2 c. sugar

3 tsp. cinnamon

2 sticks butter

Preheat oven to 350 degrees. Lightly grease muffin pan. In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 c. sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addtion. Fill prepared muffin cups 2/3 full with batter. Bake for 20 to 25 minutes or until golden. In a bowl, melt 2 sticks of butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, allowing 20 - 30 seconds for it to soak in and coat thoroughly. Then coat with cinnamon-sugar mixture. Serve warm.

Baked Oatmeal

I just discovered My kitchen cafe. AH, it is wonderful! I've really been lazy about breakfast lately so I thought I'd give this one a shot. BIG hit! Quick and easy to prepare and so good.

3 c. Oatmeal
1 c. brown sugar
½ c. vegetable oil
1 c. milk
2 eggs, beaten
1½ tsp. baking powder
1 tsp. salt

Preheat oven to 350˚ F. Mix all ingredients together and pour into a greased 11” x 7” or 8” x 8” pan. Bake for 20 – 25 minutes or until golden and toothpick comes out clean. Serve warm with milk and fruit.

Aebleskivers

2 egg whites

2 c. flour
2 tsp. baking powder

1 Tbsp. granulate sugar
½ tsp. baking soda

½ tsp. salt
4 Tbsp. butter, melted

2 c. buttermilk
1 c. vegetable oil or melted butter for frying

Beat the egg whites until they hold stiff peaks. Mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites. Put 1 Tbsp. oil or melted butter in the bottom of each well of an aebleskivers pan. Fill wells ¾ full with batter. When the batter starts to bubble on top and dry at the edges (like pancakes), turn the aebleskivers using wooden skwiers. Continue cooking, turning them until golden brown. Sprinkle with powdered sugar. Serve hot with jam, syrup, butter or whatever else tickles your fancy.

Waffles

1½ c. flour

1½ tsp. baking powder
½ tsp. salt

¼ c. butter or margarine, softened
2 eggs

1¼ c. milk

Beat all ingredients together until almost smooth, batter will still be slightly lumpy. Bake in hot waffle iron for 3-5 minutes or until golden.