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by Lori Ann
I had never heard of Dutch Pancakes (also called Oven Pancakes) until I searched for pancake recipes using lots of eggs. They fluff it up nicely, resulting in a texture similar to french toast. Baba hates eggs but loves this recipe, so it makes its rounds for our weekly pancake breakfasts!
by Lori Ann
After months of experimenting with buckwheat, I’ve finally developed my perfect buckwheat recipe. I can’t wait til Tigger is old enough to eat it! Click “more” below to read it and try it out for yourself.
“What’s this doing out on the counter?” Baba asks.
“Oh no! I must have left it out this morning!” Mama replies (and it is now 9pm). No use crying over spoilt milk, so my brain starts turning… and then my fingers are turning the pages in our family cookbook to this favorite recipe! Hope you enjoy it as much as we have been all week!
We’d only been back in China a few days when Baba’s first Fathers’ Day (Babas’ Day?) came around. His gift hadn’t arrived in the mail yet (it did today!) but I wanted to do something special for him. In the U.S., I bought a silicone mini-bundt-cake pan at Goodwill, so I looked up a chocolate cake recipe and settled on the one below, originally from Recipezaar (I just halved all the ingredients; it took the same amount of time to bake). I wish I’d taken pictures, but we ate it too quickly, so you’ll have to settle for Tigger handing Baba his present.
Baba brought home a sack of a new-to-us grain today: buckwheat. We’re used to buckwheat flour, common around here for delicious buckwheat cakes (dipped in honey, yum!), but had never tried the grain itself (called buckwheat “groat” when it’s raw). We’ve been experimenting with various whole grains, eating Hasty Pudding (cooked cornmeal) for breakfast and brown rice with lunch and dinner, so we’re going to mix things up with buckwheat.
I’ve been feeling more energetic this trimester, and one way I expend that energy is baking. I’ve always enjoyed baking, especially lightly sweet breads for breakfast. I made a lot of applesauce earlier this month so I decided to try out a new recipe this morning. This is definitely my new favorite breakfast bread.
Applesauce Spice Bread (Breakfast cake-like) Recipe
* 240ml (1 c) all-purpose flour
* 240ml (1 c) whole wheat flour
* 2.5ml (1/2 tsp) baking powder
* 7.5 ml (1-1/2) teaspoons cinnamon
* 2.5ml (1/2 tsp) ground nutmeg
* 1.25ml (1/4 tsp) salt
* 240ml (1 c) sugar
* 2 eggs
* 2.5ml (1/2 tsp) vanilla
* 60ml (1/4 c) oil
* 200 – 300ml (~1 c) applesauce
* 45ml (3 Tbsp) milk
1. Preheat oven to 375°F (200C). Oil and flour a shallow baking pan or glass dish and set aside.
2. Mix together the dry ingredients in a medium mixing bowl.
3. In a smaller bowl, beat eggs, vanilla, oil, applesauce, and milk together one at a time until smooth.
4. Combine with dry ingredients, but don’t over mix!
5. Pour the batter into your prepared dish. Bake in the middle of your oven 25-30 minutes until a toothpick comes out clean. Remove and cool for 10 minutes. Then invert to serve or continue cooling to store.
This isn’t really a pregnancy craving, but I’ve been eating it for breakfast about half the mornings of my pregnancy so far. I generally make a batch every week while it’s warm out, and switch to making a batch of from-scratch “instant oatmeal” on weeks during the colder months.
My recipes is adapted to perfection (for my personal tastes, of course) from the “Homemade Granola” recipe on page 116 of the cookbook Artisan Bread in Five. I’ll try to figure out the U.S. measurements soon!
80ml vegetable oil
2.5ml vanilla flavoring
1000ml rolled oats
100ml sesame seeds
1.25ml ground cinnamon
240ml dried fruit (raisins, banana chips, pineapples, and coconut are our favorites)
1. Preheat the oven to 200C (375F). Brush a large pan with oil.
2. Mix wet ingredients in a small bowl, measuring out the oil and then the honey (makes the honey slide out of the measuring cup more smoothly).
3. Mix oats, seeds, cinnamon, and salt in a large bowl, then stir in the wet ingredients until everything is coated.
4. Spread granola evenly on the baking sheet.
5. Bake 40 or so minutes, stirring every 10 minutes until the granola is golden brown.
6. Remove quickly to a large bowl (so it won’t stick) and as it cools, stir in dried fruits.
7. After cooling, store in airtight containers. Serve with yogurt, top desserts, or eat as cereal!