Wednesday, August 21, 2013

Orange Praline Muffins Recipe

Orange Praline Muffins
The flavors of orange and pecan go so well together.  I've had the original recipe for Orange Praline Bread for quite some time.  It was on the Land O Lakes website.  I decided to try the recipe for muffins instead and, of course, I had to add whole wheat.  The orange flavor was predominant as the recipe calls for quite a bit of orange zest.  I also made a little more glaze than the original recipe as I wanted to make sure each muffin had enough of "the good stuff".  Kim, as the official taste-tester, said he would prefer these as muffintops as the best part is the praline topping.  I'll have to try that next time.  Or, if you try it, let me know how it turns out for you.

Orange Praline Muffins

Muffins
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/4 cup butter, melted
1 large egg
1/2 Tablespoon orange zest
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup chopped pecans
Glaze
1/4 cup firmly packed brown sugar
1/4 cup butter
3 Tablespoons finely chopped pecans

  • Preheat oven to 350°F.  Spray 10 muffin cups with nonstick spray.
  • In a small bowl, whisk flours, baking powder, baking soda and salt.
  • In a large bowl, mix sour cream, melted butter, egg, orange zest, vanilla and sugar until combined.
  • Add dry ingredients mixing just until moistened.
  • Stir in 1/2 cup pecans.
  • Spoon batter evenly into 10 muffin cups.
  • Bake for 18 - 20 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes and remove from pans to a cooling rack covered with a piece of waxed paper.
  • In a small saucepan, mix brown sugar and 1/4 cup butter, stirring until well combined.
  • Cook over medium heat until mixture comes to a boil (3 to 4 minutes).
  • Spoon glaze mixture over warm muffins (or dip muffin tops in glaze) and immediately sprinkle with remaining pecans.
  • Allow “praline” to set and ENJOY!

Click her for the Original recipe 


Friday, August 9, 2013

Banana Pancakes with Caramel Banana Syrup

Banana Pancakes with Caramel Banana Syrup

I recently rediscovered one of my old favorite recipes - Banana Pancakes with Caramel Banana Syrup. When I subscribed to Bon App├ętit magazine, years ago, I would read each issue cover to cover looking for ideas.  This recipe is from November 2005.  I have slightly adapted the recipe by adding whole wheat flour, salt and baking powder as the original recipe used self-rising flour.  The pancakes are delicious without the syrup, but, the syrup it what makes you say "WOW!"

Banana Pancakes with Caramel Banana Syrup
Yield:  4 servings

Syrup:
1/4 cup butter, melted
1/2 cup brown sugar
1/4 cup water
1 teaspoon vanilla
2 large bananas cut into 1/4” rounds

Pancakes:
1 cup all-purpose flour
1 cup whole wheat flour
1 Tablespoon baking powder
1 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup brown sugar
1 banana, mashed
1/4 cup butter, melted

For syrup:
  1. Combine melted butter, brown sugar, and 1/4 cup water in a large skillet.
  2. Boil over medium-high heat until mixture thickens slightly, about 2 minutes.
  3. Stir in vanilla extract and sliced bananas. Remove syrup from heat.


For pancakes:
  1. Whisk flours, baking powder and salt in large bowl.
  2. In a medium bowl, whisk buttermilk, eggs, brown sugar and mashed banana.
  3. Stir banana mixture into dry ingredients just until combined.
  4. Fold in melted butter.
  5. Cook pancakes until golden, about 2 minutes per side.
  6. Serve pancakes with heated caramel-banana syrup.


Thanks for visiting the Americus Garden Inn Bed and Breakfast blog.  Hope you'll visit again, soon.

Thursday, August 1, 2013

Lemon Blueberry Cornmeal Pancakes - Gluten Free

Lemon Blueberry Cornmeal Pancakes
With the abundance of organic local blueberries, I have been trying every variation of blueberry pancakes I can think of.  I have quite a cookbook collection and went through them in search of something special.  I found quite a few variations on a theme combining lemon, blueberries and cornmeal.  After several attempts with varying methods and proportions, this recipe emerged as the clear winner.  You can use regular flour, but, the gluten free version is superior.  Yes, you read correctly, the gluten free version is better than the wheat flour version.  Here's the  exact recipe I used.  Try it and let me know how it turns out for you.

Lemon Blueberry Cornmeal Pancakes – gluten free
Serves 2 - 3

Juice from 1 whole lemon (about 2 Tablespoons)
7 ounces milk (approximately)
3/4 cup Namaste gluten free Perfect Flour Blend
1/3 cup yellow cornmeal
2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
2 Tablespoons butter, melted
1 teaspoon vanilla
Zest from 1 whole lemon (about 1 Tablespoon)
1 egg, separated
Blueberries, fresh or frozen
  • Squeeze lemon juice into a measuring cup.  Add milk to make 1 cup.  Set aside for 10 minutes. (Yes, the milk will curdle and get very thick.)
  • In a medium bowl, sift together dry ingredients.
  • In a medium bowl, combine lemon juice milk mixture, melted butter, vanilla and lemon zest.
  • Add wet to dry ingredients, stir just to bring mixture together.
  • In a separate bowl, beat egg white until shiny and firm, but not dry.
  • Gently fold egg white into batter.
  • Scoop batter onto preheated, greased griddle and immediately sprinkle with desired amount of blueberries.
  • When bubbles start to appear and pancakes are golden, flip and cook other side.
  • Serve with butter and maple syrup.
Thank you so much for visiting the Americus Garden Inn Bed & Breakfast.  We hope you'll visit again, soon.