hummingbird

Saturday, November 12, 2011

Perfect "diner" Pancakes

Is it just the idea of someone else cooking up those stacks of pancakes that makes them so delicious...or is there a secret ingredient they are hoarding from the masses that make us come back for a short stack or two? 
Try this recipe and you may think we have stumbled upon a culinary secret...the "perfect" diner pancake especially if you serve them with the scrumptious Buttermilk or Apple Syrup .


"Perfect" Diner Pancakes 
this recipe was modified from the King Arthur Flour original
2 large eggs
1 1/4 cups milk
1 teaspoon Vanilla
2 tablespoons melted butter
1 1/2 cups flour
3/4 teaspoon salt
1 teaspoon Baking Powder 
1/4 teaspoon Baking Soda
1/4 teaspoon Nutmeg
1/4 cup Malted Milk powder

1- Beat eggs and milk until light and foamy. Stir in the butter or vegetable oil.
2 - Whisk the dry ingredients together to evenly distribute the salt, 
baking powder, baking soda, malted powder and nutmeg. 
3 - Gently and quickly mix the dry ingredients into the egg and milk mixture. 
Let the batter rest for at least 15 minutes, it"ll thicken slightly.
4 - Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. 
Lightly grease frying pan or griddle. 
*The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately
5 - Drop 1/4 cupfuls of batter onto the lightly greased griddle. 
Bake on one side until bubbles begin to form and break, 
 about 2 minutes; then turn the pancakes and cook the other side until brown, 
about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
*Use 1 cup milk if you're baking under hot, humid conditions, or if the batter rests longer than 15 minutes. 
   Use up to 1 1/4 cups milk in cold, dry conditions.

For a whole grain breakfast treat, replace 1/2 cup of the all-purpose flour with 1/2 cup of ground oats.


Monday, November 7, 2011

Holiday Classes from The Polka Dot Pantry


Class Schedule:
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What’s For Dinner? – Holiday Style
 Beat Holiday stress with menus & simple recipes
to get dinner on the table. Take home recipes and a plan.
Skills: menu plan; ingredient prep. grocery strategies.

Wed. November 9th 7 p.m.  $20
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Sugarplum Sweets
Creamy caramels, Chocolate fudge, brittles and bark!
Learn to make these candiess from scratch. 
Take home a box of delicious hand-made candies.
Skills: The “how and why” of sugar crystals in various candy making, Temperatures & Thermometers

Thursday, November 10th  - 7 p.m.  $25
Tuesday, December 14th – 7 p.m. $25
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Pies of All Sizes
Pocket pies, All-American Pie, European Tart
Skills Covered: Flour Types, “how” pastry works, pastry varieties/methods; mixing and shaping pastry, fillings & baking. Take home pastry ready to bake.

Tuesday, November 15th  - 7 p.m.  $20
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“Talkin’ Turkey”
The entire class is dedicated to demystifying how to cook the perfect turkey. Topics include various ways to flavor the turkey, including brines and rubs. Learn oven and grill roasting for perfect Thanksgiving Day bird.
Skills: Roasting poultry, Thermometers, gravy making.
Wednesday, November 16th – 7 pm  $25
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Holiday Breads
Learn the secrets of traditional Holiday breads.
Wow your guests with Cinnamon Babka, braided Challah, German Stolen or whole wheat Chocolate Cherry,
Skills: sweet dough, mixing and shaping with fruits, nuts, and spices. Take home your own loaf of a special bread.
Tuesday, November 29th  - 7 p.m.  $20
Thursday December 15th – 7 p.m. $20
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The Great Cookie Exchange
Get in the Christmas Cookie spirit. Learn tips, and techniques of great cookie baking. Twix, PayDay, Tropical Macaroons, Peppermint Snowballs, White Chocolate Cranberry Bars with Holiday Wassail & Spiced Cocoa. Go home with a sampler of cookies and recipes.
Thursday, December 1st  - 7 p.m.  $20
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Artisan Breads from the Hearth
Make “hearth style” Artisan Breads from your home oven. Using whole grains and a recipe that allows you to have fresh baked bread in minutes not hours.
Skills Covered: Grain nutrients explained; Yeast 101; 
functions of basic ingredients; “no-knead” techniques; Take home recipes with your loaf of an Artisan Bread
Tuesday - December 6th – 7 p.m.  $20
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This Little Piggy is Better Brined
We will learn how to make sure the lean pork loin is moist every time using a flavorful brine...it's all about osmosis! Roasted vegetables and colorful Pilaf make it unforgettable
Skills: Brines for meat, roasting vegetables and pilaf cookery Recipes and a packet of rub seasoning for you.
Thursday - December 8th  7 p.m. $20
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Jr. Chef – Gingerbread House
Icing and decorations will be provided for your jr. Chef to decorate a Gingerbread House plaque.
A delicious holiday tradition from The polka Dot Pantry
Ages 10 – 14 (limit of 6 participants)
Thurs. - December 22nd - 10 a.m. $15
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Reserve your spot with Julie today!
801-643-5156 or rdill752@msn.com

Sunday, November 6, 2011

Apple time...caramel, cider, juice and syrup! Yum

Apples come in bright, brilliant colors with a snap, happy, crispy bite. I just love apple time. But when those winter snows blow and the apples have gone into storage...here is a recipe you can make when apples are not as fresh but you want that tart sweet fresh apple flavor.
Apple Cider Syrup
1 cup sugar
2 Tbs. Cornstarch
1/4 tsp. Salt
1/8 tsp. Cinnamon
Dash Nutmeg
2 cups Apple Cider/Juice
2 Tbs. Lemon Juice.

In a saucepan, mix together dry ingredients until well combined. Add Apple Cider and Lemon Juice. Combine and bring to a boil. Boil 1-2 minutes. Cool before serving.

This is a delicious change from your basic pancake syrup. Pancakes, waffles, puff pancakes, and french toast are all better with Apple Cider Syrup.