Oven-Baked Cherry Pancake

by Jennifer

I love cherries, and when they’re available, I often pit them and freeze them, both for my kids to eat frozen during the summer (as good as frozen grapes!) and to bake with.  This recipe comes from Eating Well magazine, with just a couple changes.  Serves 2 – 4.

  • 1 tsp and 1 TBS unsalted butter or ghee
  • 1/2 cup skim milk
  • 3 large eggs
  • 1 tsp vanilla
  • 1/2 cup flour, either whole wheat or all-purpose (I used whole wheat)
  • 1 TBS sugar
  • 1/8 tsp salt
  • pinch of cinnamon
  • 2 cups pitted fresh or frozen cherries (if frozen, thaw first and drain)
  • 1/4 cup sliced almonds
  • powdered sugar for serving

Preheat oven to 450 degrees.  Place 1 tsp butter or ghee in a 10” cast iron skillet and place skillet in oven while it’s preheating;  when the butter has melted, brush it all over the inside of the skillet.

Arrange cherries in the bottom of the skillet.

In a microwave-safe bowl melt the 1 TBS of butter (in the microwave, of course!), then whisk in the milk, eggs and vanilla.

Add the flour, sugar, salt and cinnamon, and whisk well to combine.

Pour mixture over the cherries, then sprinkle on the almonds.

Bake for 15 – 20 minutes, or until set and golden.  Let sit for 5 minutes before serving,

with powdered sugar sprinkled on top if desired (spoon a little powdered sugar into a fine-mesh sieve, then, using a spoon, stir the sugar so that it sifts down on the pancake).

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Blueberry, Oat and Almond Coffeecake

by Jennifer

I use ground oatmeal in this recipe;

use a food processor to pulse oatmeal until finely ground.  Use any leftover in place of some flour in muffins, cookies, etc.

  • 3/4 cup ground oatmeal
  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup well-shaken buttermilk
  • 2 TBS melted unsalted butter
  • 1 large egg
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 1 1/2 cups blueberries, fresh or frozen, divided

For topping:

  • 1/4 cup ground oatmeal
  • 1/4 cup ground almonds (grind some up in that processor, freeze any extra)
  • 3 TBS packed brown sugar
  • 1/2 tsp ground cinnamon
  • 3 TBS melted unsalted butter

Preheat oven to 350 degrees, and coat an 8” pan with cooking spray.

In a large bowl whisk together ground oatmeal through baking soda.

In another, smaller, bowl, whisk together buttermilk through almond extract.

Add wet ingredients to dry and stir just until combined, then stir in 1 cup blueberries.

Pour batter into prepared pan, then sprinkle on the remaining 1/2 cup blueberries.

In a small bowl stir together ground oatmeal through cinnamon,

then stir in melted butter.

Sprinkle topping over coffeecake.

Bake until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.  Serve warm or at room temperature.

Cinnamon Rolls

by Jennifer

I found this recipe a couple years back on the Internet, and have made only a couple changes to it.  It’s incredible, not low-fat in the slightest, and best of all, can be made ahead.  It’s the perfect treat for breakfast when you’re having company stay;  you can assemble the rolls, freeze them for up to a month, then put them on the counter the night before you want to bake them.  In the morning, pop them in the oven, make the frosting and you’re good to stuff yourselves silly.

Dough:

  • 1 cup milk, heated in the microwave for 1 minute
  • 1/4 cup warm water
  • 3 tsp yeast
  • 1 tsp vanilla
  • 1/2 cup unsalted butter, softened
  • 2 eggs, lightly beaten
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 2 1/2 cups bread flour
  • 2 1/2 cups whole wheat flour

Filling:

  • 1/4 cup unsalted butter, melted PLUS
  • 1/2 cup unsalted butter, melted (told you this wasn’t low-fat)
  • 1 cup packed brown sugar
  • 5 TBS ground cinnamon
  • 3/4 cup toasted, chopped pecans – optional

Frosting:

  • 2 oz. reduced-fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla

In a large bowl combine all of the dough ingredients and mix well (handy to have a standing mixer).  Knead, by hand or with the dough hook of a standing mixer, for 10 minutes.

Cover the dough with a damp paper towel and let rest for 10 minutes.

While the dough is resting, combine the filling ingredients.

Roll out the dough on a lightly floured surface until it is 15” x 24”.  Brush with the 1/4 cup melted butter, then spread the filling (1/2 cup melted butter through pecans, if using) over the dough.

Roll up the dough into a log, starting at a long end.  Cut the dough, using a sharp serrated knife, into 15 pieces.

Place pieces, cut-side up, in a 9” x 13” pan coated with cooking spray, so that they are not touching each other.  Now, you have some options.

Option #1 – Cover them and let them rise in a warm place until doubled in size (they’ll now touch each other), about 1 hour.  Preheat oven to 350 degrees and bake for 20 – 25 minutes, or until lightly golden brown.

Option #2 – Cover pan with plastic wrap, gently patting it down on top of the rolls, then wrap the pan well with aluminum foil, and put the pan in the freezer.  Freeze for up to one month.  The night before you want to bake them, remove from the freezer, unwrap the foil, loosen up the plastic wrap, and let sit on your counter for 10 – 12 hours, until they are thawed and doubled in size.  Precede with baking instructions.

Option #3 – Cover pan with plastic wrap and refrigerate overnight, where they should slowly rise.  Remove from the refrigerator while you preheat the oven, then bake.

Once you remove the rolls from the oven, let them cool slightly while you make the frosting.

Using an electric mixer, cream together the cream cheese and butter.

Add the powdered sugar and vanilla, mixing until creamy.

Spread over warm rolls.  (You can make the frosting up to a day ahead, and bring to room temperature before using.)

Fried Matzah

by Jennifer

Fried Matzah, like Matzah Ball Soup, transcends the holiday of Passover and is regularly enjoyed by people of all religious persuasions.  Also called matzah brei, it can be made in a variety of ways, sweet or savory, as a large pancake, with asparagus or smoked salmon.  This recipe is my grandfather’s, Papa Norman, and my brother and I looked forward to Passover primarily because he would make it for breakfast.  The following recipe serves 4 – 5 people;  you can divide or multiply the recipe according to the number of people you’re feeding.

  • 10 matzahs (2 per person), broken into medium-sized pieces
  • 5 eggs (1 per person)
  • scant tsp salt (a small pinch per person)
  • 2 TBS butter
  • cinnamon sugar

Place matzah in a large bowl and cover with cold water, letting soak for about 30 seconds.

Drain into a colander;  wipe out the bowl with a paper towel.

In the bowl, whisk together the eggs and salt,

then add the matzah, stirring with a wooden spoon to combine.  Melt the butter in a large skillet over medium heat.

Add the matzah mixture and fry, stirring and turning occasionally,

until it appears almost dry and slightly golden, about 5 – 7 minutes.

Serve hot sprinkled generously with cinnamon sugar.