Coffee Pods: Single Serving Perfection
Freshly Roasted, Ground And Put Into A Paper Packet
Most coffee lovers will agree that nothing beats the taste of percolated coffee. Especially the wonderful smell when it is brewed first thing in the morning. It is this reason why so many people are turning to the relatively new sensation of coffee pods. The taste of fresh coffee changes considerably from the often used dry instant coffee.
The aroma alone tells you that the coffee is not fresh and therefore you will automatically know that you are not getting the best out of coffee. Most coffee machines are relatively cheap these days and you don’t have to spend a pretty penny just because you want the real taste of coffee. It seems that with ethical issues on the rise most people are opting for the fair trade coffee pods.
People often want to shy away from coffee pods or coffee making machines because they have a concern that it might take too long or is rather expensive. Fortunately these concerns can be viewed as myths as anyone can enjoy freshly ground java.
The convenience and ease of making coffee that is delivered by the coffee pod makes it a must have for all coffee lovers. For the morning rush you can put on a fresh cup using your coffee pods just before you go shower so you can have a fresh cup waiting when you’re done. Automated coffee-making machines are standard equipment in most homes these days. Now you can customize your daily brew to coincide with your mood by taking advantage of single serving coffee makers. They wake you up to the wonderful smell of coffee aromas. So there is no excuse for missing out.
Gourmet Espresso In Coffee Pods
The love of coffee absolutely extends to the wonderful taste of espresso. So it’s clear why so many people are keen on these coffee pods. There are a couple of different types of pods systems out there for you to choose from. The first is the Senseo pod system which uses a single serving, pre-measured coffee filled filter to make the perfect cup whenever you like. Another popular single serving system is Keurig brewing system. Their patented K-cups deliver over 130 varieties of gourmet coffee in less than 60 seconds. Plus there is no mess to clean up. The coffee club fanatics hail the coffee pod and k-cup systems as the greatest invention since coffee machines and it is not hard to see why.
Once you have had a taste of great gourmet coffee, especially espresso coffee, you might find it hard to drink anything else for your morning cup of joe. It can be sometimes hard to get the espresso right as it entails so many components such as water temperature, perfect grind and so on. However with the coffee pods even the most inexperienced coffee maker will perform like a professional. It is not hard to understand why the coffee pods are a hit on the coffee scene in a big way.
For more coffee related articles, recipes, videos and all the best coffee deals, visit www.MustGetCoffee.com/blog.
Diabetic Chocolates
For those who just found out that they are diabetic or simply want to go low-carbohydrate in their diet the hardest things to give up are pasta and breads. As a few of my diabetic friends and relatives have said those foods are a main part of their diet. So that leads to finding sugar-free alternates that taste good. Being diabetic doesn’t mean that you have to give up on you favorite foods like pasta. There has been recent studies on soluble fiber to help in that dilemma. Soluble fiber has been shown to slow down digestion so therefore it allows for the slower absorption of glucose giving beneficial effects on those with diabetes. Soluble fiber also helps in weight loss because it prolongs the fullness feeling in digestion.
So companies that specialize in sugar-free foods to give people that have to be more aware of how much carbohydrates they consume more choices in food.
So companies that make sugar-free pasta have turned to using soluble fiber in their pasta took bring back pasta that diabetics miss.
Pasta is just one of many things that diabetics once again can enjoy now that more food producing companies are aware of the need and demand.
There are sugar-free peanut butters, jellies and whole host of other foods that are sugar-free and safe for diabetics to enjoy.
To go with your pasta for a start there is Walden Farms who have come up with a whole line of sauces like marina, fettuccine, barbecue sauces and ketchup that are sugar-free. So once again you can enjoy food with flavor.
Next on the list is breads that people miss.
Back in 2003, Holsum Bakery, Inc had added a new line to their breads, it is Aunt Hattie’s sugar-free and 100% whole grain wheat bread.
If you like to make your own baked goods then here is something that would be of interest to you, Carbquick. This product can be used in the same recipes as Bisquik but without 90% of the carbohydrates.
For those of you who are sensitive to the polyols there are some products which contain no sugar and have no sugar alcohols.
Carbsmart has a whole line of products that contain no sugar alcohols designed for those who have digestive problems when they consume products that contain sugar alcohols like maltitol. Another such line is Dixie Carb Counters.
As today’s society are getting more aware of the problems that a high carbohydrate diet can lead to. The demand for safe alternatives to favorite foods is growing.
As one can see not just the candy industry is trying to cut carbohydrates out for our loved ones that are on restricted diets. As well as for those who desire to go low-carbohydrate to prevent problems later.
And speaking of candy lets not forget the downfall of a lot of diabetics and other diet restricted people.
Yes, I am talking about CHOCOLATE!
Don’t worry though a lot of the candy companies that produce that particular sweet have you covered. The only problem it seems is choosing the chocolate that appeals to you or the diabetic chocoholic in your life.
Chris Alleny writes about various subjects including food. For more information on Diabetic chocolates visit www.ultimatechocolateshoppe.com
Different Types of Chocolates
When people think of chocolate no two people are the same
Most chocolates that people are familiar with are dark, milk, white, semi-sweet, and maybe sugar-free.
But there are so many more out there.
Take AERATED chocolate for instance. It usually dark or white chocolate where air bubbles are introduced to the chocolate as it is being made.
And then there is FILLED Chocolate. It is a chocolate that additives were added. Things like nuts, jelly pieces, dried fruits and even cereals.
As for Organic, it is made from the raw material that the farmers produce.
In the 1990’s chocolates with a high content of cocoa became very popular in Europe. The content of cocoa was 40-60%. Now some producers make chocolate ranging from 70 to 85%. There are even some that contain 99%!
Here is a list of unknown or unimagined chocolates.
Raw or Roasted Cacao— this the whole cacao bean minus the shell.
Cacao Nibs—this the broken up pieces of the bean.
Ground Cacao—as the name suggests it’s the bean ground up.
It is the healthiest form of chocolate there is however it can be quite bitter to the taste.
Chocolate Liquor— Unlike what it’s name may suggest there is no alcohol added. This how chocolate starts. Producers start by grinding cacao nibs into a liquid paste in which nothing is added. It has about 53% cocoa butter at this stage.
Unsweetened Chocolate—this what people use to bake with. It is sometimes referred as pure or bitter chocolate. It contains at least 35% chocolate liquor. There is cocoa and sugar in various amounts. There really no difference between bittersweet and semi-sweet chocolate. Often times they are referred as dark chocolate. The chocolate bittersweet or semi-sweet (the type baked with) is sweetened by adding cocoa liquor without adding the cocoa butter.
Sweet Chocolate—this chocolate is sometimes mistaken for bittersweet. The reason being that it contains at least 15% chocolate liquor in which cocoa butter and sugar is added in various amounts.
Milk Chocolate: This chocolate contains at least 10% chocolate liquor then cocoa butter and sugar is added in various amounts then at least 12% milk, cream, or milk powder is added.
White Chocolate: technically isn’t considered a type of chocolate since it doesn’t contain chocolate liquor. But it must have at least 20% cocoa butter and 14% milk with sugar added in various amounts. No wonder my white fudge never turns out!
Cocoa powder— is really cocoa powder or unsweetened cocoa.
Then the last on my list is Dutched Chocolate.
It is formed by washing cocoa powder in an alkali solution of Potassium Carbonate. This wash darkens the color and neutralizes acidity of the cocoa powder. Cocoa that is very alkalized is called Black cocoa. This is the chocolate used in Oreo cookies.
In short the use and types of chocolate just depends on the imagination of the producers. Then in turn the consumer who is using the chocolate. Well I can say for this, my imagination turned to making white chocolate fudge and as I stated earlier it didn’t turn out. OH,well back to the drawing board. I haven’t given up.
Chris enjoys writing about all kinds of food but especially chocolates. For more information on chocolate candies visit www.ultimatechocolateshoppe.com
Carignane
Carignane is the most popular grape crop in France. Carignane is the American spelling of the grape name and the wine that is sold that is made from the grape. In France it is known as Carignan. In Italy it is called Carginano and in Spain it is known as Cannena or Mezeulo. The grape is sometimes grown in California but only as a medium for blending less acidic wines.
This is not an ancient wine crop in France. It was indigenous originally to Aragon, Spain. It did not become popular until the 1960s. It is a very regional fruit and is specifically confined to being grown in vineyards in southeastern France. The grape is mostly grown in the wine growing region of Laguedoc in Southern France.
Although it originated in Spain it was widely known as a crop in Algeria for centuries. The grape used to be only grown in Algeria but when Algeria separated from France and gained independence, French growers had to find another way to produce the grape. It took less than twenty years for the Carignane to become the country’s most planted grape.
In 1988 it was the most popular grape grown in France. The prominence of this alarmed French authorities who then paid wine growers to pull up the vines so that more indigenous vintage vines could survive. Once these vines were pulled then became the number one grape in France.
This is a grape that is harvested late and that has a long growing season. Growers like it because it is frost resistant. However it is known in the last few decades for being a type of wine grape that is more vulnerable to growing green mildew and powdery mildew. It is also vulnerable to pests like grape worms.
Despite the fact that it is not the absolute hardiest of vines, it is a favorite grape in French vineyards because it is very prolific. An acre of Carignane can yield ten to twelve tons of grapes so it is very profitable to grow. The berries are quite large and almost black in color. It is a short stemmed grape that grows in compact clusters and it is also low maintenance because it is free standing grape. No arbors or trellises are required to support it. However as the grape has such as thick stalk it could never be mechanically harvested.
This is also a grape that has been endlessly cloned. There are over 25 clones that have been created from Carignane that are recognized by the French. As it is a grape that is grown through a long season it has a rich color, high acidity and tannins. It is very black in color and is added to other wines to deepen its color.
The older the vine is the tastier the Carignane wine is supposed to be. As it is so acidic it often becomes a wine that is blended with other wines or it is sold as cooking wine or as a less expensive house wine. In the French region of Langudoc this grape is usually blended with Grenache, Syrah, Cabernet Sauvignon, Cinsaut, Merlot, Cabernet Franc, and Mourvedre. (http://www.wineaccess.com/wine/grape/Grenache/)
In the seventies it was a grape that was also seen widely in the United States and it was used to make wines that were sold in boxes. This is because the grape was very high yield. There is also a rare mutation of this red grape called Carignane Blanc that is grown in select vineyards in France. The best varieties are still the red grapes that are grown on older vines in Morocco, Tunisia and Algeria. It is also sometimes found in wines that are made in China!
As it is one of those wines that is found on several different continents in the world it has many different names. In Spain it is known as Tinto Mazuelo, Crumillon, Samso, and Mazuelo. In Catalan the grape is called the Carinyena. The Portuguese name for the grape is Pinot Evara even though it has no relationship whatsoever to the Pinot family of grapes.
The French have many different names for Cariganne including Cargnane nor, Bois dur, Catalin Plant de Ledanon, and Monestal Roussilonen.
Sarah Martin is a freelance marketing writer based out of San Diego, CA. She specializes in fine wines and international cuisines. For a wide variety of wines such as Carignane and Merlot, please visit http://www.wineaccess.com/.
Dolcetto Wine
Dolcetto is a type of grape that is used to make a dark very black wine. It is native to northwestern Italy and is primarily grown in the Piedmont region of northwest Italy. Ironically the name means “sweet little grape” but in the end the grape produces a very elegant and sophisticated dry wine. The wine is also often described as being moderately acidic.
It is meant to be aged at least one year before it is suitable for drinking. It cannot be aged too long or it starts growing too thick. It is very regional and the proper growing of it is considered to be a bit of an art form.
The wine itself is considered to be a tasty combination of licorice, black cherry and prune flavors. The finish on the wine is unusual and is reminiscent of bitter almonds. The wine is tannic and very dry, similar to a Malbec. This is one of those black wines that is good for your health because it contains a lot of free radical and heart disease fighting anthocyanins. It goes best with pizzas, pastas and Italian foods.(http://www.wineaccess.com/wine/grape/Malbec/)
The origins of this black grape are bit nebulous but historical records suggest that it originated in France and migrated as a crop down to Monferrato sometime in the eleventh century. There is also a record of this grape vine being exported from Italy to Great Britain in the 1700s where it was given as a present to royalty.
Today the grape is mainly found in the Piedmont region and is grown as an early harvested wine. These are also called “early to market” wines as they are sold first to make sure that the vineyard has income to survive on during the production of its other wines. The grape is specifically associated as brands with grapes grown in Dogliani and Diano d’Alba. In Liguria it is sold as Ormeasco.
Outside of Italy Dolcetto wine has other names. It is known as Charbono in California and Douce Noire in Svoie. It is also an exported wine from Australia. In fact Australia is home to some of the oldest Dolcetto grape vines in the world – ones dating back to the 1860s.
The grape was first brought to the United States by Italian immigrants around the turn of the century and currently it is grown in the Napa Valley, the Santa Cruz Mountains, the Russian River Valley and Santa Barbara County. These grapes are also found in wineries in Oregon and also in Pennsylvania and New Mexico.
There are many names for Dolcetto wine across the world including Acqui, Barbirono, Noir, Cote Rouge Merille, Crete de Coq Bathiolin, Dolciut, Dolsin, Savoyard, Turin, Uva d’Acquia, Uva del Monferrato, Uva di Ovada, Turino, Uva d’Acqui Dolsin Raro, Dolzin, Dolzino, Dosset, Gros Noir de Montelimar, and Gros Plant Batialin. This is by no means a comprehensive list. There are probably about forty more names that this wine is sold by worldwide.
There are so many varieties in fact that only a handful of wines are actually classified in France as being true Doceltto wines. These are known as Docettodi Dogliani. These premium wines taste like sour cherry and black cherry and have after tastes of chocolate and espresso. These wines are organic, grown entirely by hand and are of a very high quality. These are considered to be specialty wines and are much more expensive than the other types of Doceltto wines sold across the world.
Sarah Martin is a freelance marketing writer based out of San Diego, CA. She specializes in fine wines and international cuisine. For a wide selection of wine varietals such as Malbec and Dolcetto, please visit http://www.wineaccess.com.
Impossible Brunch Pie
1 package frozen broccoli — cooked and drained
OR other frozen vegetable of your choice
1 cup sour cream
1 cup cottage cheese — creamed
1/2 cup Bisquick. baking mix
1/4 cup butter — melted
2 eggs
1 tomato — thinly sliced
1/4 cup Parmesan cheese — grated
Heat oven to 350 degrees.
Grease 9″ pie plate.
Spread broccoli in plate.
Beat sour cream, cottage cheese, baking mix, margarine and eggs until
smooth, 15 seconds in blender on high or 1 minute with hand beater.
Pour into plate.
Top with tomatoes; sprinkle with Parmesan cheese.
Bake until knife inserted between center and edge comes out clean, about
30 minutes.
Cool 5 minutes.
6-8 servings.
Note: 8 ounces of frozen asparagus spears, cooked and drained can be
substituted for the broccoli.
High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 1/2 inches. Bake
about 35 minutes.
Ham Waffles
2 Cups Flour — sifted
1/4 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Sugar
2 Egg Yolks — well beaten
1 3/4 Cups Sour Milk
1/3 Cup Butter — melted
2 Egg Whites — stiffly beaten
1 Cup Smoked Ham — uncooked, diced
Sift flour once, measure, add soda, baking powder, salt, and sugar, and
sift again.
Combine egg yolks, milk, and butter. Add to flour, beating until smooth.
Fold in egg whites.
Bake on hot waffle iron. Sprinkling 1/4 cup ham over batter of each
waffle just before closing iron.
Serve soft scrambled eggs on each waffle.
Makes four 4-section waffles.
Griddle Cakes
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 Egg — well beaten
1 1/2 tablespoons butter — melted
Sift flour once, measure, add baking powder and salt, sift again.
Combine milk and egg and add to flour. Stir only until smooth. Add
butter.
Bake on hot, well-greased griddle.
Serve hot with Log Cabin Syrup.
Makes 12 cakes.
Favorite Blueberry Pancakes 2
1 1/4 cups all-purpose flour — sifted
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg — beaten
1 cup milk*
2 tablespoons salad oil
3/4 cup fresh or thawed blueberries –
drained
Stir together dry ingredients. Combine egg, milk, and salad oil; add to
dry ingredients, stirring just till moistened. Bake on hot griddle. When
undersides on pancakes are nicely browned, sprinkle about 2 tablespoons of
drained blueberries over each cake. Turn, brown other side. Makes about
12 dollar-size, or eight 4-inch size pancakes.
NOTES : * For thinner pancakes, add 2 tablespoons milk to the batter.
Dixie Waffles
2 Cups Flour — sifted
2 1/4 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Sugar
1 1/2 Cups Milk
2 Egg Yolks — well beaten
2 Tablespoons Butter — melted
2 Egg Whites — stiffly beaten
Sift flour once, measure, add baking powder, salt, and sugar, and sift
together twice.
Combine milk, egg yolks, and butter; add to flour.
Fold in egg whites.
Bake on hot waffle iron.
Serve hot with Log Cabin Syrup.
Makes six 4-section waffles.
Dill Crepes
3 Eggs
1/2 cup milk
1/2 cup water
3 tablespoons butter — melted
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried dill weed
If using blender, combine all ingredients in blender container. Blend
about 1 minute. Scrape down sides of container with rubber spatula, if
necessary. Blend until smooth, about 30 additional seconds.
If using mixer, rotary beater or whisk, combine eggs, milk, water and
butter in mixing bowl. Beat until combined. Add flour, salt and dried
drill weed. Beat until smooth.
Bake immediately or refrigerate batter 1 hour.
If you have special crepe pan, follow manufacture’s directions.
Otherwise, on medium-high heat, heat buttered 10″ omelet pan (or 8″ crepe
pan) until just hot enough to sizzle drop of water.
For each crepe pour scant 1/4 cup (2 Tbsp. in 8″ pan) batter in pan,
rotating pan as batter is poured.
Cook until lightly browned on bottom.
Remove from pan or, if desired, turn and brown on other side. (Crepes to
be filled need only be browned on 1 side. Use unbrowned side for filling.)
Stir batter frequently to keep dill distributed.
tack between sheets of paper toweling or waxed paper until ready to use.
Crepes may be frozen.
Yield: 2 cups batter.
Crepes 2
3/4 cup water
3/4 cup milk
3 Eggs
1/2 teaspoon salt
1 1/2 cups flour
3 tablespoons butter or margarine
In blender container combine all ingredients and blend on high speed for
1 minute.
Refrigerate mixture 2 hours.
Place 6″ skillet over medium heat. Brush bottom and sides of skillet
with melted butter or margarine.
Pour in 2 Tbsp. batter; tip pan to coat bottom with batter.
Cook until top is set and bottom is lightly browned.
With spatula, turn crepe and cook other side 1 minute.
Repeat procedure until all batter is used.
Cornmeal Pancakes
1 1/2 cups Bisquick baking mix
1 1/2 cups milk
1/2 cup yellow cornmeal
1 Egg
Beat all ingredients with hand beater until smooth.
For each pancake, pour generous 1/2 cup batter onto hot griddle. (Grease
griddle if necessary.)
Cook until pancakes are dry around edges.
Turn; cook other side until golden brown.
Buckwheat Cakes
1 cup buckwheat flour
1 teaspoon baking powder
1 1/2 tablespoons sugar
1/4 teaspoon soda
1/4 teaspoon salt
1 egg — well beaten
1 cup sour milk
1 tablespoon butter — melted
Sift flour once, measure, add baking powder, sugar, soda and salt, and
sift again.
Combine egg and milk and add to flour. Stir only until smooth.
Add butter.
Bake on hot, well-greased griddle.
Serve hot with Log Cabin Syrup.
Bran Griddle Cakes
1 1/4 cups sifted flour
3/4 teaspoon salt
2 teaspoons sugar
3 teaspoons baking powder
2 egg yolks — well beaten
1 3/4 cups milk
1 cup post’s bran flakes
1 tablespoon butter — melted
2 egg whites — stiffly beaten
Sift flour once, measure, add salt, sugar, and baking powder, and sift
again.
Combine egg yolks and milk. Add to flour gradually, stirring only until
smooth.
Add Post’s Bran Flakes and butter.
Fold in egg whites.
Bakes on hot, well-greased griddle.
Serve hot with Log Cabin Syrup.
Makes 24 cakes.
Blueberry Sauce For Waffles/Pancakes 2
1 pound can blueberries
2 teaspoons cornstarch
1 teaspoon lemon juice
Cook and stir one (1) pound can of blueberries with 2 teaspoons cornstarch
til mixture thickens and bubbles. Add 1 teaspoonful lemon juice.
Blueberry Muffins 2
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
4 tablespoons butter, or margarine*
3/4 cup fresh or frozen blueberries –
Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter
cups, or line with paper baking cup liners; set aside. In a bowl, sift
together flour, sugar, baking powder and salt; add frozen blueberries, and
make a well in the center. Pour the milk into a 2 cup glass measure and
add egg and butter; blend well. Pour liquid all at once into flour well.
(This method allows you to mix the batter with fewer strokes, avoiding
overtiring.) Making 12 to 15 full circular strokes that scrape the bottom
of bowl; stir just until dry ingredients are moistened. Batter ’should’ be
lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to
25 minutes or until tops are lightly browned. Remove muffins from pan
immediately (otherwise moisture condenses on bottom of cups and muffins
become soggy). Makes 12.
NOTES : * Melted and cooled.
Best Ever Waffle’s
2 Eggs
2 Tablespoons Sugar
1 Teaspoon Salt
1/2 Cup Oil
1 Package Active Dry Yeast
1/2 Cup Warm Water
2 Cups Milk
3 Cups Flour
Dissolve yeast in 1/2 cup warm water.
Scald milk and cool.
In a large mixing bowl, beat eggs well, then add other ingredients.
Stirring until mixture is blended. Then beat until the batter is smooth.
The batter may be stored in a large fruit juice container so that it does
not rise over the top.
This will keep in refrigerator for a long time.
Benny’s Eggs
orange hollandaise sauce-
1 egg
2 tablespoons lemon juice
1 teaspoon orange rind — grated
1/2 cup butter — melted
eggs-
8 large eggs
4 slices rich egg bread or brioche
toasted
3 ounces cream cheese — soft
3 ounces sliced smoked salmon
or use lox
orange slices — garnish
fresh mint sprigs — garnish
SAUCE-In a large metal bowl, whisk together egg, lemon juice and orange
rind over a pan of boiling water for 1 minute. Gradually whisk in butter
until sauce is smooth and well blended. It will be rather thin while warm,
but will thicken as it cools slightly. EGGS-Crack eggs into shallow pan of
boiling water. Poach until done to your liking. Meanwhile, toast the
bread. Spread with cream cheese. Top with the salmon. Place on plate. Top
with 2 eggs per serving. Spoon sauce over. Serve with oranges and mint or
parsley.
Belgian Club Soda Waffles
2 cups biscuit mix
1 1/3 cups club soda
1 egg
3 tablespoons oil
Mix well. Pour into Belgian waffler for an extra light waffle. Makes
four Belgian waffles.
Basque Tortilla
4 slices bacon
2 teaspoons sliced green onions/tops
3/4 teaspoon salt
1 dash pepper
3 med. potatoes
1 tablespoon snipped parsley
1/8 teaspoon dried thyme — crushed
4 large eggs
In 8-inch skillet cook bacon until crisp; drain, reserving 2 T of
drippings. Crumble bacon and set aside. In same skillet combine
reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt,
thyme and pepper. Cover tightly; cook over low heat til potatoes are
barely tender, 20 to 25 minutes, stirring carefully once or twice. In
small bowl beat together eggs and milk; pour over potato mixture. Cover
and continue cooking over very low heat til egg is set in center, 8 to 10
minutes. With a wide spatula, loosen sides and bottom and slide potatoes
out onto serving plate, or serve from skillet. Sprinkle crumbled bacon
atop. Serve hot.
Basic Pancakes Mix
mix–
4 cups wholewheat flour
4 cups flour, all-purpose
2 cups wheat germ
1 cup milk — nonfat dry
1/3 cup baking powder
1 teaspoon salt — pancakes-
1 1/2 cups dry mix — *
1 eggs — beaten well
1 1/4 cups milk, skim — or water
1 tablespoon oil
nonstick cooking spray
*Make your own nutritious, homemade pancake mix. Store the dry mix in an
airtight container–add the wet ingredients when you are ready to prepare
the pancakes. Combine the mix with the egg, milk, and oil. Do not
overmix; the batter will be slightly lumpy. Heat a TEFLON pan, or other
pan spray with nonstick cooking spray, over medium heat. Pour about 1/4
cup of batter per pancake onto the heated pan. When the cakes are bubbly
on top and brown on the bottom, flip and brown on the other side.
Basic Omelet
2 egg
2 tablespoons milk
1/8 teaspoon salt
1 pinch pepper
2 teaspoons butter
1/8 teaspoon tarragon — dried
In a small 1 qt. bowl beat eggs milk, salt and pepper. In a small
bowl melt butter in microwave for 15 seconds. Pour egg mixture into a
shallow bowl and cover tightly with plastic wrap. Cook at FULL POWER in
microwave oven for 45 seconds. With a rubber spatula or fork, move cooked
eggs toward center. Cook at FULL POWER covered in microwave for 1
minute. Let stand covered at least 1 1/2 minutes. Loosen egg from dish
with a rubber spatula. (If omelet is not cooked enough, return it to oven
for an additional 30 seconds.)
Basic Drop Biscuits
2 1/2 cups cake flour
2 tablespoons cake flour
1 tablespoon sugar
2 teaspoons baking powder
4 tablespoons shortening
1 egg — lightly beaten
1 cup milk
1 spray shortening
Preheat oven to 425~. In a food processor or a large bowl,mix the
flour with the salt,sugar and baking powder.Cut the shortening into the
dry ingredients until the mixture is the texture of cornmeal. Separately
mix the egg with the milk,and stir all but 2 tbs. of this liquid into the
dry mixture. Mix just enough to make a uniformly moistened dough. Drop
spoonfuls of the dough onto a greased and cornmeal coated cookie sheet
about 1″ apart. Brush tops with reserved liquid.Bake in the preheated
oven until puffed and brown,about 12 minutes. Cool for a few minutes
before serving.
Yields about 15 biscuits.
Basic Crepes #2
2 Eggs — slightly beaten
2/3 Cup Milk
3 Tablespoons Oil
1/2 Cup All-Purpose Flour
1/4 Teaspoon Salt
In medium bowl, stir together beaten eggs, milk and 1 Tbsp. oil.
Gradually stir in flour and salt; beat until smooth.
Cover and refrigerate at least 1 hour.
Lightly brush a six or seven inch crepe pan or skillet with some of the
remaining oil; heat until hot. Stir batter.
Pour about 2 Tbsp. batter into hot pan; tilt quickly so that batter runs
to cover the bottom of the pan thinly but completely.
Cook, turning once, until light brown on both sides.
Repeat, using all the batter.
Brush pan with oil when necessary.
Recipe make about 12 crepes.
NOTES : Tip for better crepes. Batter should be about as thick as heavy
cream. The pan should be quite hot but if oil begins to smotke,
lift pan from heat source until it cools slightly. Expect the
first few crepes to stick to the pan. If early crepes come out
misshapen, use them for deep-frioed snacks or noodles.
Basic Crepes #1
2 Cups All-Purpose Flour
1/2 Teaspoon Salt
4 Large Eggs
1 Cup Milk — cold
1 Cup Cold Water
4 Tablespoons Butter — melted
Salad Oil
Combine flour, salt and eggs; blend well.
Blend in milk, water and butter. Mix well.
Refrigerate batter for at least 2 hours, allowing the flour particles to
swell and soften so that the crepes are light in texture.
Brush the bottom of a 6 or 7″ crepe pan or heavy skillet lightly with
salad oil and heat pan over medium heat until just hot, not smoking.
Pour scant 1/4 cup of batter in pan and quickly tilt pan in all directions
to run batter all over bottom of pan in a thin film.
Cook for about 1 minute. Lift edge of crepe to test for doneness.
The crepe is ready for flipping when it can be shaken loose from the
bottom of pan.
Flip the crepe and cook for about 1/2 minute on other side; this is rarely
more than a spotty brown and is used as side on which filling is placed.
Crepes can be made in advance and stacked between layers of waxed paper to
prevent them from sticking.
Crepes can be frozen; heat them in a covered dish at 300 degrees to thaw.
Yield; about 22 crepes
Basic Cornmeal Biscuit
2 cups cornmeal — any color
1 1/2 cups flour
1/4 teaspoon salt
1 tablespoon sugar
1 pinch cayenne pepper
2 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
1 egg — lightly beaten
1 1/4 cups buttermilk
1 spray shortening
Preheat oven to 425~. In a food processor or large bowl,mix 1 1/2 cups
of the cornmeal with the flour, salt, sugar, cayenne pepper,baking powder
and baking soda. Cut the butter into the dry ingredients until the whole
mixture is the texture of cornmeal. Separately mix the egg with the
buttermilk,and stir all but 2 tbsp. of this liquid into the dry mixture.
Mix just enough to make a uniformly moistened dough. Dust a clean board
with half the remaining cornmeal,and turn the dough out onto the floured
surface. Sprinkle the top with the remaining cornmeal,and with flowered
hands,gently push the dough into a circle about a 1/2″ thick. Cut with a
2″ or 3″ biscuit cutter,and place biscuits close together on a greased
cookie sheet. Brush top of the biscuits with the reserved buttermilk egg
mixture.Bake in the preheated oven until puffed and brown,about 12
minutes. Cool for a few minutes before serving.
Yields about 1 dozen
biscuits.
Basic Buttermilk Drop Biscuits
3 cups flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
2 eggs — lightly beaten
1 1/4 cups buttermilk
1 spray shortening and corn
meal for coating pan
Preheat oven to 425~. In a food processor or a large bowl,mix the flour
with the salt,sugar,baking powder and baking soda. Cut the butter into
the dry ingredients until the mixture is textured like cornmeal..
Separately mix the eggs with the buttermilk,and stir all but 2 tbs. of
this liquid into the dry mixture. Mix just enough to make a uniformly
moistened dough.. Drop spoonfuls of the dough onto a greased and cornmeal
coated cookie sheet about an inch apart. Brush tops with reserved egg and
buttermilk mixture. Bake in the preheated oven until puffed and
brown,about 12 minutes. Cool for a few minutes before serving. Yields
about 15 biscuits..
Basic Buttermilk Biscuits
3 1/2 cups flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
2 eggs — lightly beaten
1 1/2 cups buttermilk
1 spray shortening and corn-
meal for coating pan
Preheat oven to 400~. In a food processor or a large bowl,mix 3 cups of
the flour with salt,sugar,baking powder and baking soda. Cut the butter
into the dry ingredients until the mixture is textured like cornmeal.
Separately mix the eggs with the buttermilk,and stir all but 2 tbsp. of
this liquid into the dry mixture. Mix just enough to make a uniformly
moistened dough. Dust a clean work surface with 1/2 the remaining
flour,and turn the dough out onto the floured surface. Sprinkle the top
with the rest of the flour,and with floured hands,gently push the dough
into a circle about 1/2″ thick.. Cut with a 2″ or 3 ” biscuit cutter,and
place biscuits close together on a grease and cornmeal coated cookie
sheet. You will get about 12 biscuits. Brush the tops of the biscuits
with the reserved buttermilk egg mixture. Bake in the preheated oven
until puffed and brown,about 15 minutes .Cool for a few minutes before
serving.
Basic Biscuits
3 1/4 cups cake flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
4 tablespoons butter or margarine
or vegetable shortening
1 egg — lightly beaten
1 cup milk
2 tablespoons milk
1 spray shortening and corn
meal for coating pan
Preheat oven to 400~.In a food processor or a large bowl, mix 3 cups of
the flour with the salt,sugar and baking powder. Cut the butter into the
dry ingredients until the mixture is textured like cornmeal. Separately
mix the egg with the milk,and stir all but 2 tbsp. of this liquid into the
dry mixture. Mix just enough to make a uniformly moistened dough. Dust a
clean work surface with 1/2 the remaining flour,and turn the dough out
onto the floured surface. Sprinkle the top with the rest of the flour,and
with floured hands,gently push the dough into a circle about 1/2″ thick.
Cut with a 2″ or 3″ biscuit cutter,and place the cut biscuits close
together on a greased corn meal coated cookie sheet. You will get about 12
biscuits. Brush the tops of the biscuits with the reserved milk egg
mixture. Bake in the preheated oven until puffed and brown,about 15
minutes. Cool for a few minutes before serving.
Yields about a dozen
biscuits.