With all the stuff coming out of our garden, we're going to have to get creative with our cooking, which means venturing into brave new territory. With the crisp feeling of fall in the air, the time is ripe to sink our teeth into some more involved recipes. This, of course, means more than simply steaming veggies and serving them with butter and salt. While this is a great way to eat them, it can get a little old.
We've been eating salads galore, and now a bumper crop of string beans is in, so we're going to investigate some new cookbooks. I got an Indian and Vegetarian (Moosewood) from the library, so we'll see how it goes.
We made Jonny Cakes for breakfast in honor of our studying the westward migration. It was a recipe that A found and wrote down. They were good, but not as good as her pancake recipe, if you ask me.
Until the next time, thanks for reading.
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3 comments:
I love Moosewood - think I've told you that before.
I make pikelets instead of pancakes - basically the same recipe, but smaller in size. I add grated apple and sultanas to the batter, and cook them in a pan as usual. If it's a recipe that interests you, give me a shout!
Hi Susan, We'd love to give your recipe a try, so please do pass it along if you have a chance. And thanks for stopping by and sharing your thoughts.
Here you go. I think your kids will enjoy making them.
Susan’s Apple and Sultana Pikelets
½ cup low-fat milk
1tbsp low-fat margarine
½ cup oat bran cereal (can omit)
1 egg, beaten
¼ cup sugar
1 large Granny Smith apple, peeled and grated
½ cup sultanas
finely grated rind of one lemon
¾ cup self-raising flour
¼ tsp baking powder
extra ¼ cup milk
Heat milk and margarine until margarine is melted. Place oat bran cereal in mixing bowl, add milk mixture, and allow to cool. Add remaining ingredients in order given. Mix. Heat a fry pan and grease lightly. Cook level tablespoons of mixture until surface of pikelets begins to bubble. Turn and cook lightly on other side. Serve warm or cold. Makes about 25.
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