Sunday, October 25, 2015

Oatmeal Pancakes

Oatmeal Pancakes
Adapted from the Inn at Fordhook Farm

2 cups rolled oats
2 cups buttermilk
½ cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten
splash of milk 
½ cup (1 stick) unsalted butter, melted but not hot
Oil spray 

The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.

The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.

In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick. Add a splash of milk to thin it out. 

Warm a griddle over medium-high heat, and spray with oil. Cook until brown and edges and solidified showing some bubbles. 

Yield: about 12-14 pancakes (but they are thick and filling and go a long way)! 

Friday, July 24, 2015

Egyptian Brownies - Aunt Betty

1 C. Butter, melted
3 C. White sugar
1 T vanilla
4 eggs
1 1/2 C flour
1 C unsweetened cocoa powder
1 tsp. salt
1 C. Semi sweet chocolate chips
Preheat oven to 350. Lightly grease a 9x13 baking dish.
Combine butter, sugar and vanilla in a large bowl. Beat in eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder and salt. Gradually stir mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35-40 minutes. Remove and cool pan on wire rack before cutting.

Aunt Betty's Lemon Bars

2 cups flour
1/2 cup sifted powdered sugar
2 cup butter

4 beaten eggs
1 1/2 cups granulated sugar
1-2 teaspoons finely shredded lemon peel
1/3 cups lemon juice
1/4 cup flour
1/2 teaspoon baking powder

In a medium bowl stir together the 2 cups flour and the 1/2 cup powdered sugar. Using a pastry blender, cut in the butter until mixture clings together. Press into the bottom of an ungreased 13X9 in baking pan.

Bake crust in a 350 degree oven for 20-25 minutes or until lightly browned.

Meanwhile, beat together the eggs, granulated sugar and lemon juice. Combine the 1/4 cup flour and the baking powder; stir into the egg mixture along with the lemon peel. Pour over the baked crust.

Bake bars in a 350 degree oven for 25 minutes more. Cool on a wire rack. Sift powdered sugar over the top of bars. Cut into bars or into 2X1 2/4 inch diamonds -- Makes 30 bars.