recipe project

"These barely-sweetened fluffy pancakes feature ginger, cinnamon and nutmeg to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever."

INGREDIENTS:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
1/4 cup chocolate chips

DIRECTIONS:
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Sprinkle desired number of choc.chips on each pancake. Brown on both sides and serve hot.

Posted by Nita at 9:30 PM | Permalink | Comments (1)
Posted to: Breakfast , Corrine

250 grams flour
125 grams butter
125 grams sugar
1 medium egg
1 tsp. vanilla

Pulse all ingredients in food processor until it holds together. Roll out fairly thin and cut pretzel shapes. Originally they made long rolls and shaped pretzels that way, but Opa made a pretzel shaped cutter to make the job easier. Bake on parchment at 350 until light gold. Icing recipe is as follows:

200 grams powdered sugar
1 Tsp vanilla extract
a little hot water to thin the glaze

Glaze cookies and let them dry.

Posted by Nita at 9:23 PM | Permalink | Comments (1)
Posted to: Dessert , Oma & Opa

Makes 2 to 3 dozen

1/2 pound bittersweet chocolate (Ghiradelli is great)
1 tablespoon butter
1/4 cup Hazelnut Liqueur (Frangelico)
1/4 cup plus two tablespoons heavy cream
2 tablespoons corn syrup
1/2 cup roasted, finely chopped hazelnuts and/or 1/2 cup cocoa powder

Chop the chocolate and butter into small pieces and place into a bowl.

Heat liqueur, cream and corn syrup until cream comes to a boil.
Immediately pour over the chopped chocolate and butter. Stir until smooth.
Pour into a shallow pan. Chill until chocolate becomes firm 1/2 to 1 hour.
Portion truffles with small ice cream scoop. Roll into balls with your hands.
Refrigerate until set. Roll truffles in cocoa powder or hazelnuts.
I like to do half of the truffles in cocoa and half of them in the nuts.

Posted by Nita at 2:38 PM | Permalink
Posted to: Anita , Dessert

Makes 21/2 cups.

1. Preheat oven to 350 degrees. Spread 21/2 cups unblanched almonds on a rimmed baking sheet; toast until fragrant, about ten minutes. In a large bowl combine 1/4 cup sugar, 1/12 tsp coarse salt, and 1 tsp cayenne pepper.

2. In a large skillet over medium heat, cook 1 tablespoon each honey and water with 1 tsp olive oil, stirring until combined, one minute. Add almonds and toss to coat.
.
3. Transfer nuts to sugar mixture (do not scrape extra glaze into bowl) toss to coat and cool in a single layer.

Posted by Nita at 2:27 PM | Permalink
Posted to: Appetizer

1 can pumpkin (15oz)
1 box sugar free vanilla or butterscotch instant pudding mix
4 oz. cool whip (lite is fine)
1/4 cup skim milk
1 tsp. pumpkin pie spice or 1/4 tsp cloves and ginger and 1/2 tsp cinnamon

Put pudding mix and spices into a bowl. Add pumkin and milk. Whip with whisk or mixer and then fold in cool whip. Pour into four small bowls and chill. May serve with more cool whip.

Easy, Low cal and delicious.

Posted by Nita at 2:19 PM | Permalink
Posted to: Anita , Corrine , Dessert