Monthly Archives: April 2009

B and B recipes

Recipe of the week–Banana-Pecan Upside Down Pancake

Total preparation time: 20 minutes
Serves: 8 servings

Ingredients
1 stick butter
1 cup Maple Syrup
3 bananas
1/2 cup chopped toasted pecans
1 recipe of your favorite pancake mix (we like buttermilk recipe from Bisquick)
1 teaspoon pure vanilla extract

Steps
Preheat oven to 350 degrees (high middle section)

In heavy cast iron skillet (#8 or #10 size) over low heat melt 1 stick of butter; with pastry brush, brush all the sides of the skillet with the butter. Then gently add 1 cup of Maple syrup. Remove from heat, let cool.

Slice 3-4 bananas evenly to completely cover bottom of pan.

Mix up 1 recipe pancake mix and add the vanilla.

Immediately pour batter slowly over the banana/syrup combo. Let sit 5-10 minutes.  Sprinkle chopped toasted pecans over that.

Bake in oven for 40-45 minutes or until cake tester inserted comes out clean.

Let cool approximately 5 minutes!
Invert on large platter or rimmed cookie sheet and serve.

Enjoy!!

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Recipe of the Week–Cheese Blintz Muffins with Warm Blueberry Sauce

Cheese Blintz Muffins with Warm Blueberry Sauce

(Fruit and Muffin Course)
Ideally serves 12, can be extended to 14.

For Muffins:

1 pound ricotta cheese
3 eggs
2 T. sour cream
½ stick butter, melted
½ C. Bisquick
1/3 C. sugar

Preheat oven to 350 degrees.
In a medium bowl, blend the eggs, sour cream, and ricotta. Add the butter, stir. Add the Bisquick.
Scoop into rolled edge muffin tins to make (ideally) 12; can extend to 14.
Bake for approx. 30-35 min. until lightly browned.

For Blueberry Sauce:

1 T. arrowroot
1/3 C. warm water
1/3 C. sugar
2 T. lemon juice
2 C. blueberries

Combine arrowroot and warm water in pan and warm until arrowroot dissolves.
Add sugar, lemon juice to blend. Add blueberries. Stir until mixture breaks down and thickens. It will thicken as it cools a little.
Makes about 2 cups sauce.

B and B recipes breakfast desserts

Recipe of the week–Apple Crisp

Serves 12

12-14 Apples, cored, peeled and sliced into 12ths right into baking dish. (Gets too mushy if you cut into 16ths) Sprinkle some lemon juice over apples so they don’t brown while finishing up the rest.
¼ C. flour for above
3-4 T. cinnamon sugar for above

Topping:
2/3 C. flour
1 C. oats
¾ C. brown sugar
1 stick softened (room temp) butter

Preheat oven to 375 degrees. Spray PAM into 10 x 15 (can use 9×13) baking dish. Place sliced apples into dish. Sprinkle about ¼ cup flour over the apple slices and toss and a couple tablespoons of cinnamon sugar and toss well.

In mixing bowl combine flour, cinnamon, oats and brown sugar. Cut in the room temperature butter until well mixed and crumbly.

Place crumb mixture over apples to cover completely and pat down lightly with spoon or hands.

Bake at 375 degrees for 40 minutes until top browns slightly. If not browning, turn oven up to 400 for last 5 minutes.
Allow additional time to rest and cool before serving—about 10 minutes. Top with a dollop of whipped cream.

Stay tuned for next week’s recipe of the week???