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:
• • • • • • • • • • • • • • • • • • • • • •


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
• • • • • • • • • • • • • •

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
• • • • • • • • • • • • • •
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
• • • • • • • • • • • • • •

“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
• • • • • • • • • • • • • •

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
• • • • • • • • • • • • • •

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
• • • • • • • • • • • • • •

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
• • • • • • • • • • • • • •

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
• • • • • • • • • • • • • • •

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
• • • • • • • • • • • • • • •
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.

Monday, October 17, 2011

New classes from The Polka Dot pantry

The Polka Dot Pantry 
presents...

The Fall Class Schedule:

Freeze Ahead Baking
From a one sweet dough make Tropical Orange rolls, Cinnamon Rolls and freeze ahead Dinner Rolls.
Skills Covered: mixing & shaping sweet dough with fruits, nuts, & spices. 
Take home recipes and dinner rolls.
Thursday, November 3rd – 7 p.m. $20
• • • • • • • • • • • • • •
The Whole Enchilada
Enchiladas rolled or stacked with chicken & pork fillings,
with Red or Green sauces, Fire roasted salsa & Fiesta rice. 
Learn about Chiles, Moles/Sauces, Salsa roasting
Thursday, October 27th 7 p.m. $25
• • • • • • • • • • • • • •
Asian Fusion
Summer Rolls, Pot-Stickers & Stir-Fry.
Skills Covered: Asian ingredients, rice paper and wonton wrappers, 
simple knife skills. Take home stir-fry sauce
Saturday, October 29th 6 p.m. $40/couple
• • • • • • • • • • • • • •
“Souped Up” Supper
Creamy “hot” Butternut, Potato Leek Soup
Crockpot Stew, Chicken Enchilada Chowder, Meatball Soup, 
just a few of the soups, stews and chowders to explore.
Add crusty bread for a “souped up” supper.
Skills: Stocks & broths, Stove-top & Crock pot.
Tuesday, November 1st – 7 p.m. $20
• • • • • • • • • • • • • •
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
• • • • • • • • • • • • • •
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
Temperatures & Thermometers
Thursday, November 10th  - 7 p.m.  $25
Thursday, December 15th – 7 p.m. $25
• • • • • • • • • • • • • •
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
• • • • • • • • • • • • • •
“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
• • • • • • • • • • • • • •
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, shaping and enriching 
with fruits, nuts, and spices. 
Take home your own loaf of a special bread.
Tuesday, November 29th  - 7 p.m.  $20
Tuesday December 14th – 7 p.m. $20
• • • • • • • • • • • • • •

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
• • • • • • • • • • • • • •
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
• • • • • • • • • • • • • •
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
• • • • • • • • • • • • • • •
Jr. Chef – Gingerbread House
Icing and decorations will be provided for your jr. Chef 
to decorate a darling little Gingerbread House.
A delicious holiday tradition from The polka Dot Pantry
Ages 10 – 14 (limit of 6 participants)
Thurs. - December 22nd - 10 a.m. $15
• • • • • • • • • • • • • • •
Reserve your spot with Julie today!
 801-643-5156 or rdill752@msn.com

Thursday, August 25, 2011

The Polka Dot Pantry


The Polka Dot Pantry the place to  make, bake or sew something great.
I've decided if Julia Child could teach and film in her home kitchen I should go ahead and open my "not so gourmet" kitchen up to anyone who would like to learn what I can share.

We will be offering cooking and sewing classes for all ages and skill levels. If you know someone who would like to learn what I can share tell them about the Polka Dot Pantry in Syracuse.

Next week will be the beginning of class for September/October. Here is a class schedule.

• • • • • • • • • • • • • •
The Polka Dot Pantry
…a place to make, bake and sew it up
Featuring Cooking Classes and Beginning through Advanced Sewing

Instruction By
Julie Dillman – Certified Home Economist
(801) 643-5156 - nannyjewel@gmail.com
• • • • • • • • • • • • • •

Class Schedule:

Wholesome Homemade Bread
Let’s get homemade bread on the table everyday. Learn to make, shape and bake it.
Bake “brick oven” style or loaf pan style.
Skills Covered: Flour 101 – comparisons/uses; functions of basic ingredients;
The “how” bread works, “no-knead” techniques; proofing & shaping.

Tues. August 30, 7 p.m. $20
Thurs. September 27th 7 p.m. $20
• • • • • • • • • • • • • •

Bolder Better Bread
You can make “hearth style” Artisan Breads in your home oven. Learn techniques using whole grains for nutritious & delicious bread. White Wheat - Seedy Sourdough – Multigrain
And an introduction to the world of “sourdough” (live yeast)

Skills Covered: Grain Nutrients explained; yeast and sourdough; Flour 101 – comparisons/uses; functions of basic ingredients; “no-knead” techniques; enriching bread with nuts & seeds.
Take home these recipes with your loaf of Bolder Better Bread

Thurs. September 1st 2 p.m. $20
Tues. September 13th 7 p.m. $20
• • • • • • • • • • • • • •

Grain Surgery
Meet some of the Super Grains, Amaranth, Chia, Millet, Quinoa, Spelt, etc.
Delicious pilaf made from Quinoa or Rice, Whole Grain Blender Pancakes;
And not to be missed Rise and Shine Granola you can take home.

Skills Covered: Grain identification, nutrition and uses;
versatile pilaf recipes and techniques; Roasting nuts and grains
Thurs.- September 8th – 7 p.m. $20

• • • • • • • • • • • • • •
Farm to Market to You
Explore fresh fruits, vegetables and herbs.
Grilling, Steaming and Stir-fry techniques keep vegetables nutrient rich.
Use Fresh herbs to take the flavor of your food to the next level.

Skills Covered: selecting fresh fruits, vegetables and herbs;
Simple knife skills; grilling, steaming and stir-fry techniques, using fresh or dry herbs.

Sat. September 10th – 10 a.m. $20
• • • • • • • • • • • • • •

Asian Fusion
Summer Rolls, Pot-Stickers & Stir-Fry. Learn to make these rolls, dumplings
and quick vegetable prep. work with basic knife skills for this delicious fare.

Skills Covered: Introduction to Asian ingredients, Use of rice paper and pot-sticker wrappers, simple knife skills; Make and take your own stir-fry sauce

Tuesday, September 20th 7 p.m. $25
• • • • • • • • • • • • • •

Pies of All Sizes
Pastry made easy! Turnovers, All-American Caramel Apple Pie, European Plum Tart
Skills Covered: Flour Types, “how” pastry works, three pastry varieties/methods;
mixing and shaping pastry, fillings & baking. Take home pastry ready to bake at your home

Thurs. September 22th - 7 p.m. $20
Tuesday October 11th - 7 p.m. $20
• • • • • • • • • • • • • •

What’s For Dinner?
You can save money, eat nutritiously when you have a plan for dinner.
Menu planning, Grocery Shopping and Stocking your Pantry
Let me show you how with simple 5-ingredient recipes.
Skills Covered: menu planning; ingredient preparation; stocking the pantry;
simple recipe demonstrations; grocery strategies & price comparisons
You will go home with recipes and a plan for your family.

Tues. September 29th 2 p.m. $20
• • • • • • • • • • • • • •

Freeze Ahead Baking
From a fabulous sweet dough make Tropical Orange rolls, Cinnamon Rolls
and freeze ahead Dinner Rolls. Learn to shape Brioche and Challah
Skills Covered: Review yeast dough basics; sweet dough differences,
mixing and shaping; enriching your dough with fruits, nuts, and spices.
You will take home recipes and 1 dozen frozen dinner rolls.

Tuesday, October 18 7 p.m. – 8:30 $20
• • • • • • • • • • • • • •

Wickedly Sweet Treats
Gotta have it Caramels and Fudge!
Butter Caramels, Sea-Salted Caramel and Just Nutty Caramels
Ahh fudge!
Basic Chocolate Fudge or “Hot Fudge” seasoned with a bit of chili heat.
Skills Covered: FAQ of Caramels and Fudge answered; sugar crystals;
preferred ingredients & thermometers; methods and flavorings
Enjoy your take home box filled with fudge and caramel

Wednesday, October 19 – 2 p.m. $25
• • • • • • • • • • • • • • • • • • • • • • • • • • • •

I have been cooking and sewing since I was a child. I’ve never lost my curiosity for the cultural, traditions and science of food. Recipes and my love of food has been my passport into various cultures around the world. I graduated from Brigham Young University with a degree in Home Economics Education; with as much chemistry as a premed student I found more to learn about the “how and why” of Food Science.
I continue take classes to learn about the ever-changing science of food and nutrition.
Let me share what I have learned with you at my home, The Polka Dot Pantry.


Thursday, August 11, 2011

The Sweet Tooth Pouch


This little project was inspired by the brightly colored packages of candy calling my name.
When does brightly colored packages of candy call out your name... take them home.

Not only is this a fabulous idea for recycling but it is a great gift. 
Included in the great tutorial is a great product iron-on vinyl! 
Click over to Punkin Patterns for this super tutorial on how to make

Friday, August 5, 2011

Bold, Better, Bread

There is a real "back to Bread" movement happening from coast to coast. You'd think there was a cookbook toaster just for bread with all the bread books are popping up like hot buttered toast waiting to be gobbled up.

I've turned my not so "gourmet" kitchen into a veritable "test kitchen" for a few of the "artisan" bread books popping out of various publisher houses. I've found some I really like and some I could do without. There are simple, basic variations as well as some that might need a PHD in Food Science to decipher.

Artisan Bread in Five Minutes a day was the rule-breaking best seller that has helped lead us back into the kitchen and the art of making bread. I have tried this method and added a few changes to make a bread that is healthy and reminds me of the bread I found in Germany and a few local European bakeries.

Another book that is a good blend of food science a basic bread skill is from Peter Reinhart. His "Artisan Breads Every Day" is fabulous. It is basic enough to teach about the ingredients that make a truly artisan bread as then help you with step-by step pictorial instructions to be successful with a wonderful variety of breads.

If you want to take a step further into the "fermented" world of bread get your hands on the Bread Bakers Apprentice also from Peter Reinhart and jump right into pre-ferments, sourdough and soakers.