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Budget Friendly Pancakes

April 8, 2010 By The Recipe Mom Leave a Comment
pancakes

What You Need:

1 C four
1 tsp baking soda
1 tsp of cream of tartar
2 Tbsp butter, diced
1 egg, lightly beaten
2/3 C of milk

How to Make It:

Place the flour, baking soda and cream of tartar into a mixing bowl and stir to combine.
Add the butter and rub it into the mixture with your fingers until crumbly.
Stir in the egg until blended in well.
Slowly add the milk, stirring as you add, adding only enough to give the batter a thick consistency.
Heat a lightly greased skillet over medium heat.
Spoon the batter into the skillet and cook 3 minutes or until the edges become bubbly.
Turn and cook for 2 additional minutes or until a light golden brown.

Makes 3 servings

These pancakes are a tasty morning starter. Use ingredients you already have in your kitchen to make it a much smarter budget breakfast than buying prepackaged pancake mix. Top these pancakes with fresh mixed fruit, honey or even jelly instead of our beloved syrup.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 5 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 90; Fat 4g; Saturated Fat 2g; Carbohydrates 12g; Fiber .5g; Protein 3g;
Sugar 1g; Cholesterol 32 mg; Sodium 36 mg

Filed Under: Breakfast Foods, Breakfast Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , ,

Chocolate on Chocolate Angel Food Cake

February 26, 2010 By The Recipe Mom Leave a Comment
chocangel

chocangelWhat You Need:

1 C + 1 T of flour
1 1/3 C confectioners’ sugar
1/3 C of unsweetened cocoa powder
2/3 t ground ginger
9 large egg whites
1 t of cream of tartar
1/4 t of salt
1 T of vanilla extract
1 C + 2 T of sugar
8 oz. semisweet chocolate, chopped
1 T light corn syrup
1 C heavy cream

How to Make It:

Place the rack in the center of the oven and preheat the oven to 350 degrees.
Sift together the flour, confectioners’ sugar and cocoa powder
Place the egg whites and cream of tartar into a separate mixing bowl.
Add the salt and vanilla.
Use an electric mixer on medium speed and whisk together until soft peaks form.
Place the mixer on high speed and slowly add in 1/3 of the sugar mixing as you add.
When the sugar is mixed in slowly add another 1/3 of the sugar.
When that sugar is mixed in, add in the remaining sugar and mix until medium peaks form.
Fold in the flour mixture until moist and blended in well.
Pour the batter into an ungreased angel food cake pan.
Bake for 35 minutes or until the cake bounces back easily when lightly touched.
Invert the cake on a wire rack but leave the cake covered with the pan until cool.
To make the glaze place the semisweet chocolate into a mixing bowl.
Pour the syrup over the chocolate and let set.
Place the heavy cream in a saucepan.
Place the pan over medium high heat and bring it to a steady boil.
Pour the hot cream over the chocolate and whisk until smooth and creamy.
Unmold the cake and turn it right side up.
Spoon the glaze over the cake allowing it run down the sides.

Makes 8 servings

Remember not to grease your angel food cake pan. It is important for the egg whites to stick to the sides of the pan so the cake can rise. Make your cake an eye catcher by garnishing it with maraschino cherries or candied ginger.

Filed Under: Cakes and Cookies, Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Blissful Chocolate Meringue Pie

February 18, 2010 By The Recipe Mom Leave a Comment
chocolatedrop

chocolatedropWhat You Need:

1 partially baked pie crust
1/2 C + 1 1/2 T of sugar, divided
1 T + 2 t of flour
1 T of unsweetened cocoa powder
1/4 t of salt, divided
1/2 C of whole milk
1 large egg yolk
1 oz. semisweet chocolate, chopped fine
1 T of unsalted butter, cut into pieces
1/4 t + 1/8 t vanilla extract, divided
1 large egg white, at room temperature
1/8 t of cream of tartar

How to Make It:

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
Whisk together 1/2 of sugar, the flour, cocoa powder and 1/8 t of salt in saucepan.
Add the milk and egg yolk and whisk until blended in.
Place the pan over medium heat.
Whisk constantly and cook for 5 minutes or until the mixture becomes thick and bubbly.
Remove the pan from the heat and whisk in the chocolate and butter.
Place the pan back on the heat and whisk constantly until the melted and smooth.
Remove the pan from the heat again and whisk in 1/4 t of the vanilla.
Quickly mix together the meringue while the pie filling is still hot.
Put the egg white into a mixing bowl and beat on medium speed until foamy.
Add the cream of tartar, remaining vanilla and remaining 1/8 t of salt.
Beat on high speed until soft peaks form.
Gradually beat in the sugar until stiff peaks from
Spread the pie filling into the crust.
Mound the meringue onto the filling spreading to seal around the edges.
Form peaks in the meringue.
Bake 16 minutes or until the meringue is a golden brown.
Cool the pie on a wire rack that is placed away from any air drafts.

Makes 8 servings

Meringue will “weep” or will form runny syrup if not placed on hot pie filling. Work quickly to create the meringue. Then spread it quickly over the hot filling and affix it securely to the pan sealing it over the filling. Always cool meringue in a draft free area to keep it from weeping.

Filed Under: Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,