Puffy Recipe

I found a quick breakfast recipe hidden in my stack of grocery store cookbook. You know those little cookbooks that stare at you while you are waiting to check out (if not then I know you are secretly reading those trashy tabloids. Not to worry those two head aliens are crazy! Well that and all those glossy celebrity magazines, where everyone looks perfect in messed up relationships and who looks great in a bikini.) anyway I used to have a slight problem that I had to kick. I think I bought all of those little magazines for two years straight. I finally stopped buying them and gave all but four away. One of them is all about breakfast. This is important because breakfast around here is oatmeal, or eggs. I am not a morning person, my kids are. As soon as they wake up they ask what is for breakfast. I growl while I pour coffee and aim for the easiest way to make breakfast. The puffy pancake should called perfect because it requires almost no thought before my first cup of coffee. Here is a link to Betty Crocker's recipe for puffy pancakes  http://www.bettycrocker.com/recipes/puffy-oven-pancake-with-berry-topping/fa1070e1-1aed-438d-87c7-5366ff90fff3


Puffy Pancakes

Ingredients 

2 tablespoons butter (I use the stick kind and don't always measure but it puffs up more with a little more butter)
2 eggs (Farm fresh eggs are the best but any kind will do)
1/2 cup flour (Whole wheat flour also works great)
1/2 cup milk (Any kind of milk can be used. I have used heavy cream, raw milk, almond milk, and whole organic milk.
1/4 teaspoon salt
1 teaspoon extract (Your favorite extract works and adds a hint of a lovely flavor I have used peppermint, vanilla, coconut, and almond extract but any flavor works. Also instead you can use citrus zest such as lemon and oranges)
Toppings can be anything you like the recipe suggests 2 cups fresh berries, but I dust it with powdered sugar and top with nuts, coconut flakes, berries, apple slices, and dried fruit. Use what you like or what the kids like.

Directions

Preheat your oven to 400 degrees. Put your butter into a pie pan (or what ever pan you have. I like to cut the butter into smaller pieces so that it melts faster.) Put the pan in the oven. Mix the eggs, flour, milk, salt, and extract in a bowl. When the butter is melted take your pan out of the oven pour the batter into the pan put into the oven for 25 minutes. Serve hot with your topping of choice.

That is it! Easy. My kids think I am wonderful every time I make this, I am willing to bet that your kids will think the same about you.

I do not have any pictures of this wonderful pancake.  Here is the one from Betty's website

http://www.bettycrocker.com

I hope that you have a wonderful week filled with Love and Laughter. Be well Friends.

Recipe for Candy

I made caramels for the first time ever. They turned out better than I could have ever imagined. Since I have a few minutes alone I decided to share it with you. I found this recipe on Betty Crocker's website  you can click this link to get to it. http://www.bettycrocker.com/recipes/salted-whiskey-caramels/f99a3a51-1115-4b69-b291-11b479bba7db


 Salted Whiskey Caramels           

               

Makes 36 squares

Ingredients
5 table spoons of butter
1 cup whipping cream
2 oz (1/4 cup) honey flavored whiskey (I used a small two dollar bottle of any whiskey please)

1 teaspoon vanilla

1/4 teaspoon coarse salt (I used regular salt)

1 1/2 cups sugar

1/4 cup light corn syrup

1/4 cup water

1 tablespoon coarse sea salt (Again I used what I had) 

1. Line 9-inch square pan with parchment paper(Side note do not use wax paper! The candy will stick to it); spray with cooking spray.
2. In 1-quart saucepan, heat butter, whipping cream, whiskey, vanilla and salt to boiling, stirring frequently. Remove from heat; set aside.
3. In 3-quart saucepan, mix sugar, corn syrup and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a light golden amber color and candy thermometer reads 310°F.
4. When sugar mixture reaches 310°F, add cream mixture (Be careful it is going to foam up fast). Beating with whisk, cook until thermometer reads 248°F. Pour caramel into pan; cool 10 minutes. Sprinkle with sea salt; cool completely.
5. Cut into squares; wrap individually in parchment paper.

Makes 36 squares

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Have everything ready and prepped before you start cooking the sugar—prepare your pan and measure out all of your ingredients.

Use a candy thermometer. Candy making is scientific and you need to reach the correct temperatures to ensure the correct end result. If you do not use temperatures, then your caramel will either be too hard or too soft.

I did copy this recipe from the website. I love Betty Crocker. This really is an easy recipe and every one who tries these homemade caramels will think you are truly a domestic goddess.

I hope you holidays are filled with magical moments, love and laughter. Be well my friends.