Thursday, March 15, 2012
(sift dry ingredients together)
1.4 cups of AP flour
3.5 tsp baking powder
1 tsp salt
1 Tbs sugar
(wet ingredients - mix and add to dry)
1.25 cups milk
3 Tbs melted butter
1 tsp vanilla (or, to taste)
Incorporate but don't overmix. This makes enough pancakes for 2 adults, 1 child, and 2 dogs (who each get one, unless we are very hungry). If your family is big, you need to double it (or more).
Freezing pancakes: everyone does this, right? Because it is crazy easy? I frequently double this recipe and, once cool, freeze the pancakes between layers of wax paper in tupperware. When you are out of options for breakfast and cereal just isn't going to do it (and it is a work day), pop these in the microwave for less than 1 minute and you are done...yay-hooray. [Don't spend your hard earned grocery money on the frozen version, okay? There is just no need!]
Monday, March 5, 2012
¼ cup stick margarine, softened ( I used real butter)
one-half of an 8 oz. package of lower fat cream cheese
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups blueberries, fresh or frozen. (I used frozen, unthawed)
* * *
2 tablespoons sugar
1 teaspoon ground cinnamon
Beat butter and cream cheese at medium speed until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.
Combine flour, baking powder, and salt; stir into butter mixture. Stir in vanilla, then fold in berries.
Pour batter into a 9-inch round cake pan coated with cooking spray
Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.