Buckwheat Pancakes

INGREDIENTS

1 cup buckwheat flour

2 1/2 tsp baking powder

1/8 tsp salt

1/8 tsp pure stevia extract

1 cup water

1 tsp vanilla extract

2 tsps vegetable oil (optional, prevents sticking)

2 tsps apple cider vinegar

DIRECTIONS

• Mix flour, baking powder, salt, and stevia.
• Add the water, vanilla, and oil. Mix until combined. Batter should be a little lumpy.
• Let the batter rest for 10 minutes.
• Add the vinegar and stir just to combine.
• Cook on a non-stick or cast iron skillet over medium heat.
• Pour 1/4 cup of batter onto skillet and cook until bubbles cover the pancake and the sides begin to look dry, about 4-5 minutes. Flip and cook another 1-2 minutes.
• Makes about 7 pancakes.

Pecan Protein Balls

INGREDIENTS:

1/4 cup vegan protein powder

1/4 cup chopped nuts

1/4 cup pecan butter

1 Tablespoon water (if needed)

1 teaspoon cinnamon

½ teaspoon flaky sea salt

INSTRUCTIONS:

Combine all ingredients and mix thoroughly..

Roll the mixture (with your hands) into 1 tbsp sized balls. It should make about 8. If the dough is too crumbly add a few drops of water.

Eat right away or store in an airtight container at room temp for 3-4 days. For longer storage, store in an airtight container in the fridge for 1-2 week or in the freezer for 2-3 months

PECAN BUTTER

2 cups pecans

Roast in air fryer for 5 minutes at 300°F or roast in a dry skillet for 4-8 minutes until fragrant.

Let pecans cool.

Once cooled, blend pecans in a food processor or high powered blender. Stop to scrape the side often and don't let the pecans get too warm. If they get too warm the oil will separate from there butter. This will take several minutes and the pecans will look dry and crumbly at first.

Store in an airtight container in the refrigerator for up to 1 month.

You could add salt and/or cinnamon to this if not using to make pecan protein balls.

Makes 3/4 cup (6 oz).

Phil's Au Gratin Potatoes

• 3 Tbsp butter
• 3 Tbsp flour
• 1/2 Tbsp parsley, finely chopped
• 1/2 Tbsp garlic, minced
• 1 1/2 cups milk
• salt
• pepper
• 8-10 medium yellow/red potatoes, sliced
• 1 cup peas
• 2 1/2 cups cheddar cheese, grated
• 1/2 cup Swiss cheese, grated
• 1/2 tsp chilli pepper

Preheat oven to 350°F.

In a 3qt pan, melt butter on medium-low heat. When butter is melted, add flour and whisk for 2 min or until flour is lightly browned. Next, add the garlic and parsley to the roux and stir just to combine. Add the milk and bring to a simmer whisking continuously. The sauce should thicken. Remove sauce from the heat and then mix in 1 1/2 cups cheddar and 1/2 cup Swiss cheeses adding slowly to avoid clumps. Salt and pepper to taste. Add peas to the sauce.

In a 8x8" glass casserole dish, pour just enough sauce to coat the bottom of the dish. 

Slice potatoes thinly, about 1/8" thick, and layer them in the dish. Alternate one layer of sauce to coat and then a layer of sliced potatoes. There should be about 5 layers of potatoes.

Pour remaining sauce on the top and then cover with the remaining 1 cup of cheddar cheese.

Bake at 350°F for 80-90 minutes or until the the potatoes are fork tender and the cheese on top is browned.

Eggless Pumpkin Bread

 

• 1 3/4 cup flour
• 2 tsps baking powder
• 1/4 tsp baking soda
• 2/3 cup sugar
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/8 tsp clove
• 1/2 tsp ginger
• 1/8 tsp nutmeg
• 2 dollops sour cream or greek yogurt (a dollop is a heaping tablespoon)
• 1 cup pumpkin puree
• 1/4 cup melted butter, cooled
• 1/2 cup chopped walnuts

Sift together the flour, baking powder, baking soda, and salt.
In a separate bow,l mix the sugar, nuts, sour cream, pumpkin, and melted butter.
Add the dry ingredients to the pumpkin mixture and mix until just combined.
Spoon the batter into a lightly grease and floured 8x4" loaf pan. I use a glass loaf pan for all my quick breads so that the crust doesn't get too dark.
Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes and then turn out onto a wire rack to finish cooling.

 

We grew Cinderella pumpkins this year and the processed pumpkin puree made from them was very watery. Phil had the great idea to use the puree to make cupcakes since the puree would be too wet for pie. He used a recipe he has for sweet potato cupcakes as the starting point. He topped them with cream cheese frosting and cinnamon salt roasted pecans.

Makes six large cupcakes or 12 regular cupcakes

Pumpkin Cupcakes

Ingredients

1 ½ C. Flour

1 tsp. Cinnamon

¼ tsp. Nutmeg

¼ tsp. Salt

1 tsp. Baking soda

1 tsp. Baking Powder

¾ C. Milk

2 tsp. Apple Cider Vinegar

⅓ C. Canola Oil

½ C. White Sugar 

½ C. Brown Sugar

1 tsp. Vanilla

½ tsp. Almond Extract

1 C. or 8 oz. Pumpkin Puree (if using canned puree, you may need to increase milk an additional 1/4 C.)

Preparation

Preheat oven to 350°F. 

Grease and flour cupcake tins or insert paper cupcake cups.

In a bowl, add flour, cinnamon, nutmeg, salt, baking soda, baking powder. Set aside. 

In another bowl, whisk together milk, vinegar, and pumpkin puree. Add in sugars and extracts.

When oven is at temperature, add the dry ingredients into the wet ingredients and mix. Pour batter into cupcake pan and bake. 

For regular cupcake tins, cook for 22-27 minutes. 

For large cupcakes, cook for 30 to 35 minutes.

Test cupcakes, a toothpick interested into the center of a cupcake should come out clean, and take them out to cool.

Maple Cream Cheese Frosting

Ingredients

¼ C. Butter (half a stick)

½ C. Cream Cheese (4 oz.)

2 C. Powdered Sugar

2 tsp. Vanilla

3-4 TB Maple Syrup

1-2 TB Milk

Preparation

Mix butter and cream cheese in a stand mixer until smooth. Add maple syrup, vanilla, and milk. Slowly add in powdered sugar. Frost on cooled cupcakes.

Cinnamon Salt Roasted Pecans

Ingredients

½ C. Pecans

½ tsp. Cinnamon

¼ tsp. Salt

1 tsp. Olive Oil

Preparation

Mix olive oil with pecans.

Add in cinnamon and salt and stir.

Roast in air fryer at 300F for 7 minutes or until roasted.

Let cool, place on cupcakes as garnish.

Chocolate Vinegar Cake

Ingredients

3 cups flour
2 cups sugar
2 tsp salt
2 tsp baking soda
2 tsp baking powder
⅓ cup cocoa, well rounded
2 tsp vinegar
2 cups water
¾ cup oil
2 tsp vanilla

Preparation

Sift dry ingredients.
Add wet ingredients.
Blend well.
Bake in a greased and floured 9x13 cake pan at 350° for 45 minutes.

Vanilla Vinegar Cake

1 1/2 cups + 3 tbsp flour

1 cup sugar

1 tsp baking soda

1/2 tsp salt

1 tsp white vinegar

2 tsp vanilla

5 tbsp v oil

1 cup water

Preheat oven to 350°F.

Bake in a greased 9" round pan for 35 minutes.

Let cool before frosting.

Shortcake

I have always added sugar to my go-to biscuit recipe instead of making actual shortcakes. Oh man, if I had only known what I was missing. These things are amazing!  We have had an abundance of strawberries from our garden this year and had yet to make Strawberry Shortcake.  I remembered seeing a recipe for shortcakes in the June issue of Better Homes and Gardens magazine and thought I would try something new. Here is the recipe which I have adapted:

1/4 cup cold unsalted butter, cut into cubes

1/4 cups cold shortening, cut into cubes

2 1/4 cups all-purpose flour

3/4 cup sugar

1 Tbsp. baking powder

1/2 tsp. salt

1/2 cup plus 1 Tbsp. whipping cream (I bought a small container of whipping cream and used the rest to make the whipped cream for the Strawberry Shortcake)

1 egg-replacer equivalent

1 tsp vanilla extract

In a small bowl stir together butter and shortening.  Cover; freeze 15 minutes.  In a large bowl stir together the flours, 1/2 cup of the sugar, baking powder and salt.  Once the butter is chilled, rub the butter into the flour mixture with your fingers leaving large pebble size pieces. 

In a medium bowl whisk together the 1/2 cup cream, egg-replacer, and vanilla.  Add this to the flour mixture.  Stir with a fork until combined.  Gently knead until smooth, about 1 minute (dough should hold its shape without falling apart.  Transfer the dough to a lightly floured surface.  Roll until 1 inch thick.  Using a 2 1/2-inch cutter, cut 6 rounds, re-rolling scraps as necessary.  Transfer the cakes to a parchment-lined baking sheet. Freeze for 15 minutes.  While the cakes are freezing, preheat the oven to 400 degrees Fahrenheit.

Measure the 1 Tbsp. of cream into a small bowl.  Brush the tops of the cakes with the cream and sprinkle them with sugar.  

Bake 20-25 minutes or until golden brown and a toothpick inserted near centers come out clean.

Remove and cool completely before serving.

Here are the Strawberry Shortcakes we had over the weekend: 

Maple Cookies (Eggless)

These are a childhood favorite of mine and I always make them at the first sign of Autumn.  They are soft and rich with maple flavoring.  

1/2 cup shortening
1 1/2 cups light brown sugar, packed
1 cup sour cream
2 tablespoons maple extract
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt

Heat oven to 375 degrees. Drop rounded tablespoonfuls of dough about 2” apart on greased baking sheet. If you don't grease the baking sheet they will stick.  Bake about 10-12 minutes, or until almost no imprint remains when touched lightly. When cooled, spread with maple butter glaze.

Maple Butter Glaze

1/2 cup butter
2 cups confectioner's sugar, sifted
2 teaspoons maple extract
2-4 tablespoons hot water

In a small sauce pot, heat butter until golden brown. Blend in sugar and maple extract. Stir in 2 to 4 tablespoons hot water until icing runs off a spoon. 

Also, I tend to dip the top of the cookies into the pot of glaze which I think is easier than trying to spread it evenly. 

Italian Sesame Seed Bread

Italian Sesame Seed Bread (adapted from King Arthur Flour)

• 3 1/2 cups Unbleached All-Purpose Flour
• 1 tbsp milk powder
• 2 tsps active dry or instant yeast
• 1 1/2 tsps salt
• 2 tbsps olive oil
• 1 1/4 cups water

Topping:

• 2 tbsp milk
• 1 tbsp egg replacer (this helps the sesame stick)
• 3 tbsp sesame seeds

Mix everything together except for the topping ingredients. Knead for 10 minutes.
Let rise in a greased bowl (I use olive oil) for 1 1/2 hours or until double.
Punch down the dough and divide into three even pieces.
Shape each piece into a 20" log.
On a parchment lined baking sheet braid the three pieces tucking under the ends.
Brush the loaf with milk and let rise for 45 minutes to 1 hour or until double.
Mix 2 tbsp milk and 1 tbsp egg replacer together.
Brush the bread with the milk mixture and sprinkle with sesame seeds.
Bake at 400F for 20-25 minutes or until golden.

Eggless Zucchini Brownies

This recipe was shared with me by a friend.  These are not only amazing they might be the BEST brownies I have ever made.  They are more cake-like than fudge-like as far as brownies go.  With all the zucchini coming out of the garden this year I might be making these a few more times before the season is over.  I wonder if they freeze well.

Brownies

• 2 cups flour
• 1 1/2 tsps baking soda
• 1 tsp salt
• 1/2 cup cocoa powder
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 2 tsps vanilla
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts, toasted, plus additional for topping

Preheat the oven to 350ºF.

Grease and flour a 9x13" cake pan.

In large mixing bowl combine the flour, baking soda, cocoa, salt, and sugar.

Add the vegetable oil, vanilla, and zucchini and mix well.  The mixture will seem too dry in the beginning but the zucchini will release some moisture as you mix it.

Fold in the chopped walnuts.

Pour into the cake pan and spread evenly.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool completely before frosting.

Frosting

• 6 tbsps cocoa powder
• 1/4 cup butter, melted
• 2 cups powdered sugar, sifted
• 1/4 cup milk
• 1/2 tsp vanilla

In an electric mixer combine all the ingredients and mix until smooth.

Spread on the the cooled cake and then top with a few toasted walnut pieces.

Bread & Butter Pickle Recipe

It is that time of the year when we are harvesting a lot of vegetables from the garden.  We've been inundated with cucumbers and making pickles almost every week.  Our favorite pickles to make are these Bread & Butter Pickles.  My mom has been making them since I was little and we love to eat them on a sandwich with Swiss cheese and spicy brown mustard.

• 25 to 30 medium cucumbers (we have figured about 5 pickling cucumbers per pint jar if you really cram them in the jars)
• 1 large white onion (optional)
• 2 large sweet peppers (bell peppers work well)
• 1/2 cup salt
• 5 cups cider vinegar
• 5 cups sugar 
• 2 tbsp brown mustard seed
• 1 tsp turmeric
• 1/2 tsp cloves

Wash the cucumbers and slice them as thin as possible (about 1/4" or slightly thinner works well). Chop the onions and peppers; combine with cucumbers and salt; let stand 3 hours and then drain any water off. Combine the vinegar, sugar and spices in large pot and bring to a boil. Add the drained cucumbers and heat thoroughly but do not boil. Pack while hot into sterilized canning jars, we use pints, to within 1/2 inch of top. Process in a boiling water bath for 10 minutes. Recipe yields: 5-7 pints

Eggless Banana Bread

I always find myself letting the last few bananas sit on the counter until they are starting to turn brown just so that I can make this banana bread.  This is a recipe that was passed down from my grandmother that I converted to be eggless.  I love it warm, smeared with soft butter for breakfast.

• 1 3/4 cup flour
• 2 tsps baking powder
• 1/4 tsp baking soda
• 2/3 cup sugar
• 1/4 tsp salt
• 2 dollops sour cream (a dollop is a heaping tablespoon)
• 1 cup mashed bananas (usually takes about 3 bananas)
• 1/4 cup melted butter, cooled
• 1/2 cup chopped walnuts or pecans

Sift together the flour, baking powder, baking soda, and salt.
In a separate bowl mix the sugar, nuts, sour cream, mashed bananas, and melted butter.
Add the dry ingredients to the banana mixture and mix until just combined.
Spoon the batter into a lightly grease and floured 8x4" loaf pan. I use a glass loaf pan for all my quick breads so that the crust doesn't get too dark.
Bake at 350F for 1 hour or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes and then turn out onto a wire rack to finish cooling.

Eggless Pineapple Upside Down Cake

For Father's Day this year I made an updated version of my dad's favorite cake.  It turned out really well and I like the cake/topping ration on this version the best.   It's very sweet and I needed a glass of water when I was done but the pineapple flavor really shown through.

Ingredients:

• 1/4 cup butter
• 1 cup firmly packed brown sugar
• 20-ounce can of pineapple slices or crushed pineapple, drained, reserving 1/2 cup juice
• 4 dollops sour cream
• 1 1/2 cups sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• maraschino cherries

Directions:

Preheat oven to 350 degrees F.

Melt the butter in a 9-inch round cake pan. Add the brown sugar and stir well to thoroughly combine. Arrange 6 to 8 pineapple slices in a single layer over the brown sugar mixture. Place a maraschino cherry in the center of each ring. Set the pan aside.

Combine the flour, baking powder and salt in a bowl; set aside.

Mix the sour cream, sugar and 1/2 cup of the pineapple juice. Add the flour mixture to the sour cream mixture and mix just until combined.

Pour or spoon the batter evenly over the pineapple.

Bake at 350 degrees for 50-55 minutes, or until a toothpick inserted comes out clean. Place a cookie sheet on the rack below the cake in the oven. The cake has a tendency to bubble out of the pan.

Cool the cake in the pan for 5 minutes, not any longer or it will stick. Use a knife around the cake to make sure it is loose from the pan, then invert it onto a serving plate.

Eggless Carrot Cake

This is BY FAR the best carrot cake I have ever made. I love the consistency and the little crunch of the nuts. The frosting recipe makes 4 cups which was a little much for my family.

1 1/2 cups sugar

1 cup vegetable oil

3 dollops sour cream

2 cups flour

2 tsps cinnamon

1 tsp baking soda

1 tsp vanilla

1/2 tsp salt

3 cups grated carrots

1 cup chopped walnuts

Preheat oven to 350 degrees F.

In a bowl mix together the sugar, vegetable oil, and sour cream.

Add the flour, cinnamon, baking soda, vanilla, and salt. Mix until smooth.

Fold in the carrots and walnuts.

Pour into a greased 9x13" or two 9" round cake pans.

Bake the 9x13 for 40-45 min or the round pans for 30-35 min, or until a toothpick inserted in the center comes out clean.

Let cool at least 1 hour before frosting.

Cream Cheese Frosting

1 package (8 oz) cream cheese, softened

1/4 cup butter, softened

2 tsps milk

1 tsp vanilla

4 cups powdered sugar

Beat cream cheese, butter, milk and vanilla until smooth.

Slowly add the powdered sugar one cup at a time.

Beat until very smooth.

Flaky Layered Biscuits

I made these biscuits a fews weeks ago. They tasted very good and were fun to pull apart.

Flaky Layered Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• ½ teaspoon cream of tartar
• ¼ teaspoon salt
• ½ cup cold butter
• 2/3 cup cold milk
• extra flour for dusting

Preheat oven to 450 degrees F.
In a bowl mix together the dry ingredients.
Using a pastry blender cut in the cold butter until the mixture resembles coarse crumbs.
Pour in the milk and stir just until the dough holds together. The less mixing the better.
On a floured surface roll the dough out until it is about 1/4” thick.
Lightly flour the dough as needed while you are rolling and folding the layers.
Here's the trick for the layers, fold the dough as if you were folding a letter: fold the bottom 1/3 of the dough up and the top 1/3 down over the part you just folded.
Roll the dough out until it is 1/4” thick again and then fold the dough in the same way but perpendicular to the last folds.
Roll the dough out until it is 1/2” thick and cut biscuits with a sharp biscuit cutter. Make sure that you do not twist while cutting as it will make the layers stick together and you won't get nice fluffy biscuits.
Bake on an un-greased baking sheet at 450 degrees F for 10 to 12 minutes or until golden.

Eggless Cherry Cheesecake

8" pie-size cheesecake

Crust:

1 1/2 cups graham cracker crumbs

1/3 cup melted butter

Combine graham crackers and butter in the bottom of an 8" spring form or pie dish. Press firmly to line the bottom of the dish evenly.

Filling:

16 oz. sour cream

8 oz. cream cheese, room temperature

2 tbs. corn starch

2 tbs. lemon juice

1 cup sugar

1 tsp vanilla

Combine all ingredients and beat on high until smooth. There shouldn't be any lumps.

Pour onto the crust.

Bake at 375 degrees for 30 minutes or until top starts to lightly brown in some spots.

Let cool and then refrigerate overnight.

Topping:

1/2 lb sour pie cherries (fresh or frozen)

1/2 cup sugar

2 tbs. corn starch dissolved in 1 Tbs. water

Heat the cherries with the sugar in a medium sauce pan until they start to simmer and slowly add the corn starch mixture stirring constantly. Let simmer for 1 minute and remove from heat and let cool completely before pouring onto chilled cheesecake.

King Cake

King Cake is a traditional New Orleans cake served at Mardi Gras parties.

Pastry:

1/2 cup milk

2 tablespoons butter

1 (.25 ounce) package active dry yeast

1/3 cup warm water (110 degrees F/45 degrees C)

1/4 cup white sugar

1 egg-replacer

3/4 teaspoon salt

1/4 teaspoon grated nutmeg

2 3/4 cups all-purpose flour

Filling:

1 (8 oz) package cream cheese, softened

1/3 cup powdered sugar

2 teaspoons cinnamon

1/2 cup pecans, chopped

Frosting:

1/2 cup powdered sugar

1-1/2 teaspoons water

Colored Sugar:

Purple, Green & Gold

Directions:

Scald milk in microwave for 2 minutes then add butter and let cool until lukewarm.

In mixing bowl combine warm water, 1 tablespoon sugar and yeast. Let sit for 5 minutes until bubbly. Add lukewarm milk mixture, the egg replacer, salt, nutmeg and remaining sugar to yeast mixture.

Add the flour 1 cup at a time to the wet ingredients.

Once combined kneed with mixer or by hand for 8 to 10 minutes until the dough is very elastic.

Place the dough in an oiled bowl, cover, and let rise in a warm place until doubled (approx. 1 hour).

Make the filling by combining the cream cheese, powdered sugar, cinnamon and pecans.

Roll the dough into a rectangle measuring approx. 14x20".

Spread the filling mixture on the dough to within about 1/4" of the sides.

Roll the dough up length-wise and pinch the seam to seal.

Pinch the ends of the roll together to create an oval.

Place the oval on a backing sheet that is greased or lined with parchment paper, cover and let rise in a warm place for approx. 45 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake for 30 mintues.

Forst while the cake is still warm and sprinkle with alternating stripes of purple, green and gold colored sugar.

Chocolate Cookies

These are my favorite soft and chewy chocolate cookies. The kind you need a tall glass of milk with.

Ingredients:

2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups unsalted butter, room temperature
2 cups sugar
2 dollops sour cream
2 teaspoons pure vanilla extract

Directions:

Beat butter and sugar until fluffy. Add vanilla and sour cream mix until combined.

Add dry ingredients and mix until fully combined.

Refrigerate for 1 hour.

Roll into 1 1/4" balls.

Bake at 350 degrees F for 10 to 12 minutes.

Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Sour Cream & Yeast Noodles

This has been one of my favorite dishes since I was very young. Friends are always requesting I make this when they come over for dinner, and it's often made for family functions. It's rich and creamy with a nice almost cheesy flavor. Eating only one bowl is always a challenge. I hope you enjoy it as much as I do.

Ingredients:

• 1/2 lb elbow macaroni
• 2 1/2 cups (10 1/2 oz) sugar snap peas, cut into bite-size pieces
• 3 cups cauliflower florets, cut into bite-size pieces
• 1 1/4 cups sour cream
• 1/2 cup nutritional yeast flakes
• 1 1/2 tsps salt or to taste
• 1/2 tsp black pepper or to taste

Directions:

1. Bring 6 cups of water to boil in a large pot.
2. Add cauliflower and boil for 5 minutes.
3. Add macaroni and sugar snap peas and cook according to macaroni instructions or until al dente.
4. Drain quickly retaining some of the moisture in the macaroni and put the macaroni back in the pot. This helps make a creamier sauce.
5. Add the sour cream and mix until all the macaroni is covered. Your pasta should look creamy as shown in the picture.
6. Add the nutritional yeast and mix well.
7. Salt and pepper to taste.
8. Serve warm.