Lemon
Ricotta Pancakes
with Strawberries and Cream
Whether its lemonade,
lemon meringue pie or lemon cookies, lemons always speak to me of
summer. Lemons were often
referred to as the “golden apple” in the Middle Ages and were the
principal source of protecting sailors in the 1700’s and 1800’s from
scurvy. The tangy and light
flavor from the lemon makes it an ideal complement for both sweet and
spicy dishes. Lemon zest and
juice combined with low fat and nutritious ricotta cheese makes a light
and smooth pancake that tastes even more terrific with an accompanying
warm lemon sauce. Topped
with fresh strawberries and a dollop of whip cream makes these pancakes
an unbeatable summer breakfast treat.
Lemon Sauce
Make
the sauce first and let simmer while pancakes are being prepared
Prep Time:
10 minutes
Yield: Enough for 12-15
pancakes
½ cup sugar
1 TBS cornstarch
Zest of ½ lemon
Juice of ½ lemon
1 cup boiling water
Combine sugar,
cornstarch, lemon zest, lemon juice and boiling water in small cooking
pan. Cook over medium heat
while stirring constantly with a whisk. Bring liquid to full boil and
boil 1-1/2 to 2 minutes until smooth and thickened.
Continue to simmer on very low heat until ready to use.
Lemon
Ricotta Pancakes
Prep Time: 10 minutes
Yield: 8 pancakes
1
cup washed, cored, and sliced strawberries
1 cup Bisquick
1 egg
¼
cup ricotta cheese
½ cup vanilla soy milk
Zest of ½ lemon
Juice of ½ lemon
Wash,
core, and slice strawberries and set aside.
Mix remaining ingredients together until smooth.
Let batter sit for five to ten minutes, allowing flavors to
incorporate. Pour approximately ¼ cup of batter on hot griddle for each
pancake and cook until almost done.
Turn each pancake and continue cooking until done.
Serving Suggestion:
Place two to three pancakes on individual serving dishes.
Top with warm lemon sauce, sliced fresh strawberries, and a
dollop of whipped cream.
World's
Best Blueberry Pancakes
These
succulent little fruits are tasty and have a wealth of health and
nutrient benefits.
I
encountered my first blueberry in the dining car of a trans Canadian
train when I was five years old. Back then, the train made a special
stop along the way so that the diner chef could purchase fresh
blueberries right from their source.
I sure enjoyed those juicy berries at breakfast as the train
clicked and clanked along the tracks, but what I didn’t know was that
these succulent little fruits are loaded with health benefits.
In fact, data from the
USDA
Human
Nutrition
Research
Center
on Aging shows that blueberries are among the fruits with the highest
antioxidant activity.
Blueberry
pancakes are one of my favorite breakfast meals that I prepare at my
Inn
. Try the recipe below and
serve with a lip-smacking blueberry sauce.
Breakfast will take just minutes to prepare but kids and grownups
alike will be asking for seconds, and maybe thirds!
Make
the blue berry sauce first and let it simmer on the stove while you
prepare the pancakes.
Blueberry
sauce
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 2 cups
1-cup sugar
2 Tbsp cornstarch
¼
tsp nutmeg
¼ tsp cinnamon
1-cup boiling water
2-cups fresh blueberries (thawed and well drained frozen berries can be
substituted)
3 Tbsp lemon juice
Mix sugar, cornstarch, nutmeg and cinnamon together in small pot.
Add boiling water and cook over medium heat, stirring constantly,
until mixture comes to a boil. Boil
for two minutes. Add 2 cups
blueberries, stirring occasionally, and return mixture to a boil.
Add lemon juice and simmer until ready to use.
Pancakes
Prep Time: 5 minutes
Cook Time: 2 minutes
Yield: 10-12 pancakes
1-cup milk
2 large eggs
2 cups biscuit mix (such as Bisquick)
1-cup blueberries
Beat the eggs and milk until frothy.
Add the biscuit mix and beat until mixed.
Add 1-cup blueberries and stir until just incorporated (stirring
too much will turn batter blue). Pour
a quarter cup batter onto hot oiled griddle for each pancake.
Cook about 1-2 minutes and flip over and cook until done.
Serving suggestion
Place 2-3 pancakes on top of each other on individual dish and cover
with blueberry sauce. Top
with a tablespoon of sour cream. Serve
with scrambled eggs and sausage links.
Yummy
Smoothie is a Healthy Treat
Serve
this morning pick-me-up and your family will savor it to the last drop.
Delicious and nutritional, it is a snap to prepare.
Tropical Breeze
A
blend of tropical fruits perfect throughout the year.
Prep Time: 3 minutes
Yield: 4-6 servings
8 oz orange juice
8 oz fresh pineapple chunks with juice
6 oz vanilla soy milk
1 ripe banana
2 Tbsp frozen orange juice concentrate
3 Tbsp honey
12 ice cubes
Place all ingredients in blender and mix until ice cubes are crushed.
Pour into large juice glasses and garnish with skewer of fresh
pineapple and banana, if desired.
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Baked
Praline Apple French Toast
(Our All Time Favorite Recipe)
This
taste delight of French toast, apples and praline topping is a fit for a
king, but easy to prepare. Good
choices of apples for the following recipe include the Granny Smith,
Winesap, Red Rome or Rome Beauty, and the Jonathan.
The mixture of bread baked in a custard-like sauce, with apples
and a praline topping is easy to prepare, but oh so yummy and fit for a
king!
Prep
Time: 20 minutes
Cook Time: 40 minutes
Oven: Preheat to 350 degrees
Serves: 8-10
1
large loaf cinnamon bread
6 eggs
2 cups milk
1-cup half-and-half
½ cup real maple syrup (no substitutions, please!)
8 oz
Philadelphia
cram cheese
1-2 apples pealed and sliced
Grease 13 X 9 inch baking pan with a spray cooking oil.
Spread a layer of bread covering the bottom of the pan.
Cut up cram cheese in ¼ inch thickness and place on top of
bread. Top with another
layer of bread. Mix eggs,
milk, half-and-half and maple syrup and pour over bread.
Place sliced apples on top of last layer of bread.
Top with praline topping (see below).
Praline Topping
1-cup brown sugar
½ cup melted butter
1-cup pecans
4 Tbsp maple syrup
Melt butter in a microwave oven. Add
syrup, sugar and pecans and stir until pecans are well coated.
Place topping evening over last layer of bread.
At this point the French toast may be covered and placed in refrigerator
overnight.
Bake
for 40 minutes until toast is puffed up.
Remove from oven and let sit for 3-5 minutes before cutting
Serving suggestion
Cut
French toast into approximately 3 inch squares.
Top with whipped cream and drizzle with warm, real maple syrup.
Serve with scrambled eggs and slice of ham.
Bon
Appétit!
French Toast Isn't More French Than This!
Croissants
topped with strawberries Gran Marnier and whipped cream make this dish a
real French toast treat.
Make the strawberry topping first, letting the berries
soak up the delicious Gran Marnier
Strawberry
topping
Prep
Time: 10 minutes
Cook Time: 5 minutes
Yield: 4 servings
1
pint fresh strawberries
¼
cup Gran Marnier
1 cup high quality strawberry preserves
Thoroughly
wash strawberries. Hull the
berries and cut into halves. Place
in large bowl.
Heat strawberry preserves in saucepan over low heat until thin and
syrupy (or microwave on medium heat for 1-2 minutes).
Stir in the Gran Marnier. Pour
mixture over strawberries and mix. Set
aside.
Croissant French Toast
Prep
Time: 10 minutes
Cook Time: 2 minutes
Yield: 5 servings
8 large croissants
3 large eggs
¾ cup milk
½ tsp vanilla
¼ tsp cinnamon
2 Tbsp maple syrup
Whisk eggs, milk, vanilla, cinnamon and maple syrup together in large
bowl. Cut croissants in half
and place the inside (not the crust) part in the egg batter until well
soaked. Remove from batter
and cook on heated griddle for 1-2 minutes until golden brown.
Serving
suggestion
Place
three sections of the croissants on a plate and top with the strawberry
mixture and a dollop of whipped cream.
Serve with Canadian bacon and scrambled eggs.
Fresh
Fruit Omelet
This
recipe is simplicity itself, but oh so good!
Omelets
are great way to prepare eggs and are good eating and this one is
terrific for those wanting a lighter morning dish with a little flare!
I first started making this omelet when vacationing in a cottage
on the rugged
Oregon
coast. Summer’s harvest of
Oregon
’s famed berries was bountiful and I couldn’t resist using them in
every conceivable way and combination during my stay.
I translated this experience into the Bundling Board Inn’s,
Summer Fresh Fruit Omelet.
You can use any of your favorite summer fruits, but our choice includes
strawberries, blueberries, and fresh pineapple. We top our fruit with a
wonderfully healthy but tasty yogurt dressing.
If you are cholesterol conscious, you can substitute two egg
whites for each egg in the recipe below.
Taking only minutes to prepare, your family and friends will be
surprised by this simple but elegant breakfast meal.
Prepare
fruit and yogurt dressing first.
Then prepare the basic two egg omelet below.
Prep
Time: 10 minutes
Yield: 1 serving
1/3
cup fresh fruit
3 Tbsp plan yogurt (or sour cream)
1 Tbsp honey
Dash vanilla
Dash cinnamon
Wash strawberries and blueberries. Slice
strawberries and mix with blueberries and add sliced fresh pineapple and
set aside. Mix the yogurt,
honey, vanilla and cinnamon in a small bowl.
Set aside.
Basic
two-egg omelet
2 eggs
1 Tbsp water
1 Tbsp butter
Salt to taste
Whisk
the eggs and water in a bowl until frothy.
Add a dash of salt to taste.
In
6-inch omelet pan or skillet melt the butter over medium high heat.
Pour egg mixture into the pan.
Reduce heat to medium. Allow
eggs to slightly harden on the bottom of the pan.
Using a spatula, push up the cooked portion at the edges and
allow any uncooked liquid to run under the edges to cook.
Repeat until all of the egg mixture is cooked, but not hard.
Do not brown the bottom of the eggs.
Transfer omelet from pan to dish.
Place
fruit mixture on one-half of the omelet.
Cover the fruit with half of the yogurt or sour cream dressing.
Fold the other side of the omelet over the fruit filling.
Garnish with more of the yogurt or sour cream mixture. Sprinkle
with cinnamon. Add a
croissant or other bakery bread for a total delight!
(If making multiple omelets, transfer omelet to baking sheet, cover
lightly with foil or wax paper and keep in warm, 170 degree oven, until
ready to serve).
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