MADCookie

Experimenting tonight: I made Australian pancakes from my Joy cookbook and granola bars from my May Food Network magazine.

Australian Pancakes

  These were fun to make. They are basically individual meringue globs fried in butter then baked. They were airy and delicious, but I was the only one who thought the latter.

Granola Bars

Recipe:

GranolaBars.txt (1.68 kb)

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Sometimes I just get a hankerin' for somethin'. This morning it was biscuits and gravy. Last week, I made biscuits with Rebekah and Joanna, but I screwed them up pretty bad. Maybe I felt I had to prove something. Regardless, I made my hankerin' biscuits.

Cooked some spicy Italian sausage

Made a rue, then added milk to make ... gravy!

This was so good. Elijah actually ate some and wanted a bowl for himself. He didn't eat it all, so I finished it for him.

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My plate (Mike's)


Elijah's plate:

Joanna's plate

Rachel

Rebekah's plate

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Here is my take on Sleepin' In Omelette by Pioneer Woman

I'm using the whole wheat bagels from Costco. The recipe calls for 6, but next time I'm using 4 MAX.


This is a neat layered dish. The egg mixture soaks into all the bread and bakes into an easy to serve and eat meal.



See our homegrown chives in there? I should have used a lot more.



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It was starts with peaches. Thanks again to Janean & her parents for the terrific peaches.

Recipe: Chunky Peach Spread

 
Sauce pan of 1.5 lbs of peaches.

Simmering peaches


Final product. As of right now, I'm hoping more time in the refrigerator will help it set harder. Right now, it tastes good, but is very runny.

I think there are a lot of applications for this jam. I could put it on ice cream. I could stir it into some juices. I bet I could use it as a meat glaze too.

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While Les is at the Big Fat Meetup. I was experimenting with my sourdough starter. I really want to get this to work. This weekend, I made three batches of bread. With the remains of one batch that didn't have a sour taste to it, I made french toast.

Tip: if you are cutting a loaf, cut the slices thin. I had made really thick slices only to find the insides dry.


Tip: the electric griddle is at 325 degrees which is just hot enough to melt the butter without burning it. So the implied second tip is to coat the griddle in butter.

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I recommend Cafe 222. Go there. Do it. You won't regret it.

Check out their web site http://www.cafe222.com. Pretty cool. Don't forget to click on the hot mit in the bottom to see the recipe videos. Watch the Peanut Butter and Banana Stuffed French Toast.

Cafe 222 (Google Map)
222 Island Avenue
San Diego CA 92101

I ordered the Peanut Butter and Banana Stuffed French Toast. I loved it! I'm going to make it. I'm going to order it again! I loved it. It is full of great tasting peanut butter and banana.


Les ordered scrambled eggs with spinach & Swiss cheese. She said it was pretty good. She also said I made it better -- ah, what a great wife I have!

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Also known as puffed pancakes. I wanted something different for breakfast, so I looked in my Joy of Cooking book. This entry jumped out at me. I guess I liked the idea of it puffing up. I also followed the recipe to sautéed fruit.





Add some sautéed fruit ... apples in this case.

Dutch Baby Recipe

Preheat oven to 425 degrees.

Whisk together
2        Eggs
1/2 C  Milk
1/4 t   Salt

Whisk in 1/2 C all-purpose flour.

Melt 4 oz butters in a cast iron 10-inch skillet over medium heat. Pour in batter and cook 1 minute without stirring. Move skillet to the oven. Cook 15 minutes. Don't open the oven. Reduce heat to 350 degrees and cook 10-15 minutes. The pancake will puff up at some point.

Remove and dust with powdered sugar. Serve plain or with syrup or fruit. I cut mine line pizza and used my fingers to eat it.

Sautéed Fruit Recipe

Melt 3 T butter in a non-stick pan. Add a sprinkling layer of white or brown sugar. Put slices of fruit on the sugar. Core and peal the fruit. Cook for a minute and flip them. Cook for another minute. Cooking will soften the fruit, so make the judgment call as you are cooking on how long to cook and when to flip.

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The kids have been asking me to make doughnuts. I really did not wait to do it, because it seemed like it would be a lot of work for little return. With that said, I was wrong. It was a lot of fun making these. It did take all day, but the kids helped a lot and I think they enjoyed working together. I am still very surprised at how many doughnuts this recipe made -- well over 2 dozen.

I guess the mixer is loud as it is kneading the dough.

Rebekah is hand kneading and getting it ready for rolling out. I was shocked to see how much the dough rose. It was filled with huge air bubbles and was trying to escape from the bowl I had it in.

It is cutting time

Here is the high-tech equipment we used to cut out the doughnuts: an old clean can and the lid for 2-liter bottle of pop.









Nothing goes to waste!

Just look at all of them!!

Special thanks to Don & Lori for the dutch oven.

It's eating time

It's admiring time!

These are being served at our small group potluck tonight. Don't you wish you went to San Diego First Assembly of God?

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