Monday, April 26, 2010

Blueberry Flax Pancakes

4.5 Stars

I have been in the mood for homemade pancakes, so I went on the search for a good recipe.  After reading over at AllRecipes, I decided to combine a few recipes and make my own!

You can substitute any fruit you like or just leave it out all together. My husband does not like blueberries, so his were "plain".  I added flax seed meal to the recipe because I really like the taste, and flax is really good for your body.  Read about it here.  It has a slightly nutty taste, so if you don't like that, leave it out. It did not change the texture of the pancake.

3/4 c. Milk
2T White Vinegar
1 c. flour
1 T. Flax Seed Meal
2 T sugar
1 t. baking powder
1/2 t. baking soda (I used 1 t. in my recipe this morning by mistake and it was fine)
1/2 t. salt
1 egg (beaten)
1/2 t. vanilla extract
2 T butter, melted
Cooking Spray
1 c. blueberries (I used frozen that I thawed overnight)

In a small bowl, combine milk and vinegar. Set aside.

In a large bowl sift flour, flax seed meal, sugar, baking powder, baking soda, and salt.

Stir egg, vanilla, and melted butter in the milk mixture.  Stir wet ingredients into dry ingredients until well mixed.

Spray skillet or griddle pan with cooking spray.  Heat on med/high.

Poor 1/4 c. batter onto the griddle.  Place the blueberries on top of the poured batter.  Wait until they start to bubble and flip.


Monday, April 19, 2010

Texas Hold-em Cookies {Joint Recipe}

Its time for another joint recipe from Jeannie and Andrea.  Last month we did the Oven fried Chicken as our joint recipe.  This time we thought it would be good to do a desert dish.

Jeannie: 5 stars- "OMG These are so good."  and "OMG Thanks for the cookies, they are the best cookies I have ever eaten in my whole life"... are a couple of things my neighbors told me after I gifted them with some of these wonderful little treats.  I have to say, that I was a bit sceptical about this recipe to start off with.. I realized it only had 1 cup of flour in it.. I thought it had to be a typo or something.. but I made this recipe with no substitues or changes.. and was rewarded dearly!  The trick is to no over cook them.. I cooked them for exactly 20 minutes and let them cool. They came out very soft and buttery! I guess I did do one thing different.. I didnt use chocolate chips, but instead  I used chunks.. I thought they better fit the TEXAS name.. (everything is bigger in Texas) LOL By the way, you all know I live in Georgia, but I am from Texas, Corpus Christi actually is where I was born.  So this recipe was kinda special to me, just because of the name.. my family will appreciate it anyway! :)

Andrea's Review: 4 Stars

I was excited to try this recipe. I haven't made cookies in a long time so my family (and neighbors!) were looking forward to them as well.  I'm wondering if i did something wrong to these cookies because they didn't turn out like Jeannie's cookies.

After mixing the recipe as written I realized that I didn't have any chocolate chips.  So, I headed to the corner market and they didn't have any either.  Not wanting to head to the grocery store on a Sunday night, I decided to get 3 Hershey bars and just crumble them up instead of using the chips.  I ended up using only 2, but these really needed the 3.

There just wasn't enough chocolate.  Also, we usually don't like nuts in our cookies, so I only used 1/2 c. of pecan chips.

Once again, the nuts tasted great in these, so next time I'm using the full 2 cups.

With all that said, these are VERY sweet, and I don't think mine were completely "done".  They never got fluffy and stayed completely flat.  Having one this morning, they are a bit better, but still, really, really sweet.

I am going to make these cookies again, only this time I'm waiting until my sous chef is in bed, because I feel like I did something wrong with these.

Try them and let us know what you think!

Texas Cookies

1 Cup Flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
2 cups firmly packed brown sugar
2 eggs
1 tablespoon vanilla
2 cups pecans or walnuts
Chocolate chips

Preheat oven to 350°F.
Line a small jelly roll pan or small cookie sheet with foil and butter. (I used non stick foil no butter)

Sift together flour, baking powder and salt. (I did sift these too)
Cream together the butter and sugar and beat in the eggs, one at a time. Add the vanilla. Add the flour mixture. Mix well.

Spread the mixture evenly in the pan. Sprinkle with nuts and chocolate chips. Bake for about 20 minutes or until cookies are almost set. Do Not Over Bake.

Remove from oven and let cool. Slide cookies and foil out of pan on to cutting board. Cut into squares

Thursday, April 1, 2010

Wheat Pizza Crust

4 Stars

A few months ago I started collecting pizza crust recipes.  I have them written on small scraps of paper and most have the website or person who gave them to me. This one does not. So, if you recognize it from a blog or recipe site, please let me know and I'll give credit where credit is due!

I've made this a few times and here are the things I've learned. This recipe is enough to make 2 thin crust pizzas or 1 medium crust pizza.  You need to bake it for around 5 minutes before adding your toppings if you want a crispy crust.  When you think it is done, cook for 3-5 more minutes to give the middle more time to cook.


2 cups whole wheat flour
3/4 c. white flour (I use unbleached white)
1 t. salt
2 T. olive oil
1/4 t. sugar
1 envelope active dry yeast
1 c. warm water

Add yeast and sugar to 1 c. warm water.  Stir gently and let sit for 8 minutes.  The yeast will be bubbly.

Mix whole wheat flour, white flour, and salt.  Add olive oil.

Pour yeast mixture and combine.

Knead for 5 to 10 minutes. Well kneaded dough will be smooth and elastic.  If you press your finger into the dough, the mark should spring back.

Pour a small amount of olive oil into a bowl.  Place dough in the bowl and turn once.  Cover the bowl with saran wrap or a clean towel and let rise for 45 minutes to 1 hour.

If making 2 thin crust, then cut in half.  I freeze one half for a later date.

Roll out to desired thickness.  Don't worry about getting a perfect circle or rectangle. Concentrate more on the thickness being even across the entire crust.  Bake at 450 degrees for 5-8 minutes.

Add toppings (I used green pepper, olives, and mushrooms, mozzarella cheese, cheddar cheese, and Italian seasonings) and bake for 15-18  minutes (thin crust) or 15-20 minutes (for thicker crusts).