Cinnamon Apple Pear Preserve Pancake

This is a  recipe that has a touch of cinnamon added to the pancakes along with Apple Pear Preserves.  Oh this is delicious!  I used pears which were over ripe and added a Granny Smith Apple.  Follow these recipes to enjoy a great start in the morning!

Pancakes

1 ½ cups of flour
3 teaspoons of baking powder
2 tablespoons of brown sugar
¾ teaspoon of salt
½ teaspoon of cinnamon
1 beaten egg
1 cup of milk
4 tablespoons of melted butter
2 teaspoons of vanilla

I measure and place all dry ingredients into a bowl.  Measure milk and vanilla adding to dry ingredients along with melted butter and the adding the egg.  Mix until well incorporated, do not over mix.

Spray with Pam a non stick skillet  and place over heat until skillet is warm.  Pour 2 large scoops of the pancake mix and cook until edges become a little dry, turn over and cook until done.

Serve with the Apple Pear Preserves!  Enjoy with a Mimosa!  You are going to have some fun!

Apple Pear Preserves

4 overripe pears – peeled, seeded and chopped

1 large granny smith apple – peeled, seeded and chopped
Place in a small quart pot along with ½ cup of sugar

Cover and cook over medium heat, check frequently until sugar is dissolved and stir adding 1 teaspoon of cinnamon and a juice of 1 lime.

Cook over medium heat uncovered for 30 minutes until fruit becomes thickened.

Top with cinnamon pancakes, and syrup of you wish!

I promise you, you are going to have some fun!

Santa Fe Vegetarian Salad

1/2 head cabbage - chopped

1/2 romaine lettuce – chopped
1 bundle of kale – chopped
1 can of corn – well drained
1 can of kidney beans – rinsed in strainer and well drained
1 teaspoon granulated garlic
1 package of taco seasoning mix
¼ cup of rice wine vinegar
½ cup of mayonnaise
¾ cup of sour cream
Mix all of the ingredients  above, chill and serve.  You can also add shrimp, crab meat, or fajita chicken.

The main rule of thumb, chop, mix, and enjoy, let’s have some fun!

Add a glass of chardonnay!  Do not drink and drive!

Pumpkin Pound Cake

 

The deliciousness of this pumpkin pound cake, mimics a pumpkin pie without the crust and a pumpkin bread pudding!  Come on let’s have some Thanksgiving Holiday Fun!

Oatmeal Crust

2/3 cup oatmeal
1/3 cup of flour
1/3 cup of brown sugar
4 tablespoons butter

Mix with hands and spread on bottom of Bundt pan which has been sprayed generously with a non-stick coating

Cake

Place the following ingredients into a bowl and mix for 2 minutes on medium to high speed

1 box of Duncan Hines Golden Cake Mix
3 eggs
1 cup water
1/3 cup vegetable oil
4 ounces cream cheese – room temperature
1 can of Libby’s pumpkin pie filling
2 teaspoons vanilla extract
4 teaspoons of pumpkin pie spice

Bake at 350 degree oven for one hour, let cool place on serving platter and ice with the following

1 cup powdered sugar

2 teaspoons vanilla
Pinch of salt
3 tablespoons of melted butter
2 tablespoon of heavy cream adding a teaspoon at a time if needed to get to the right consistency you desire.

Spread on warm cake, slice and enjoy with a hot cup of coffee.  Enjoy Thanksgiving and have fun!

 

 

Pimm's Cup

Pimm’s Cup

Of course this drink is inspired from the Napoleon House in the French Quarter New Orleans.
They make the best trust me on this, but you know I have to try and make my own twist and version of this absolutely wonderful refreshing drink.  So here goes, quite simple!

Purchase Pimm’s #1 at your favorite liquor store, for us in Houston, Texas, that would be Spec’s!

2 ounces of Pimm’s # 1

4 ounces lemonade (Minute Maid will do just fine)
Diet Gingerale, just for topping off, if you prefer not to use diet, use regular gingerale

Cucumber, a must for garnish (My picture is missing a cucumber, I will update)
 

Pour these ingredients in a tall glass filled with ice ad large fresh basil leave.  You determine how much sweet basil you want to add.  Garnish with a cucumber and simply enjoy!

Please remember, drink responsibly, DO NOT DRINK AND DRIVE PLEASE!!!!

 

 

Vegetarian Borscht

This is a delicious soup with vegetables and layers of flavor.  Close your eyes and take a bite, experience all the wonderful flavors popping inside your mouth.  There is not one flavor that stands out from all the rest.  Without this recipe I would never know how to flavor this enticing pot of delectable vegetables.   Come on, try it, with a red glass of wine and just have fun!

3 to 4 medium to large beets, leaves and roots removed.  Scrub and wash well.  Make a few holes in each beet with a sharp knife, wrap in foil and bake in a preheated oven at 400 degrees for 1 hour and 30 minutes.  Remove from oven and let cool.  Peel and cube getting ready to add to the stock pot below

In a skillet with 1 stick melted butter, sauté the following;

3 carrots grated
1 turnip grated
1 large onion finely chopped
1 cup thinly sliced celery
Sauté the vegetable in butter until soft about 15 to 20 minutes
Add I can of tomato paste, mix thoroughly, set aside.

 In a large stock pot place 32 ounces of vegetable stock/broth and the vegetables which have been sautéed in butter and tomato paste.  Also add 32 ounces of water and water as needed.  Place on stove and cook on high until hot and cut down low to medium. 

Add additional ingredients;

½ head of finely chopped green cabbage
10 clove garlic peeled and bruised with a knife
4 medium red potatoes – peeled and cubed to desired size
Juice from 2 lemons
1/3 cup red wine vinegar
2 tablespoon brown sugar
3 dry chili peppers, rinsed well with stem and seeds removed
4 bay leaves
6 peppercorns
1 tablespoon of pickling spice
2 teaspoons of seasoned salt
Do not forget the prepared beets above.

Mix all these ingredients cook until tender, simmer slowly.  Be careful not to cook too long, you do not want your vegetables to turn to mush. 

Serve in a bowl with a dollop of sour cream, your favorite bread, I would prefer a slice of sweet southern homemade cornbread and never ever forget that glass of wine!  Enjoy!

 

 

 

Praline Cheesecake Celebrating Thanksgiving 2013

Banana Foster Bread NOLA Style

Hello!  We are going to make Banana Bread that has the essence of New Orleans.  Come on I know we are going to have fun!  Bananas, brown sugar , and rum is just the beginning.  Come on over, let’s have some fun New Orleans style!

1 ½ cups mashed ripe bananas

1 cup of brown sugar packed
6 tablespoons of melted butter, use for 2 parts
1/3 cup of dark rum
1/3 cup of plain yogurt
2 large eggs
1 ½ cups all purpose flour
¼ cup flax seed
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
Cooking spray
1/3 cup powdered sugar

Preheat oven to 350 degrees.

Combine mashed bananas, ½ cup brown sugar, 5 tablespoons butter and 3 tablespoons of drak rum in a non stick skillet.  Cook over medium heat until begins to bubble.  Remove from heat; and let cool.  Place banana mixture in a large bowl.  Add yogurt, remaining ½ cup brown sugar, and eggs.  Beat on medium speed of your mixer.

Measure flour into measuring cups , making sure to level flour with the measuring cups.  Ad flour mixture to the above ingredients.  Mix gently until all ingredients have been thoroughly blended.

Pour into a 9 X 5 inch loaf pan which has been coated with cooking spray. Bake at 350 degrees for an hour until using a wooden pick, inserted batter comes out clean.

Remove bread from pan and place on a wire rack. 

Combine butter, rum, powdered sugar until well blended.  Drizzle over  warm bread.  Enjoy and have some fun!