Wednesday, August 18, 2010

Peach Blueberry Cobbler

Oh man, Paula Deen has done it again! Heather and I were flipping through the channels the other night, and stopped dead in our tracks when we saw this cobbler flash up on the screen. It looked AWESOME! And so, we made it for dessert when we realized we had a bunch of blueberries in the fridge we needed to use. WOW. This turned out awesome! Hope you enjoy!!

Fruit Mixture:

2 (16 oz.) cans sliced peaches in heavy or light syrup or in juice (your choice)
1 pint (2 cups) fresh blueberries (optional)
1/2 cup Bisquick
1/3 cup sugar
Ground Cinnamon


2-1/4 cups Bisquick
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon Sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use).

Preheat oven to 350. Spray a dutch oven (we just used a large round baking dish) with cooking spray. Drain one can of the peaches. Combine both cans of peaches (including the juice from the undrained can), blueberries (if using), the Bisquick, sugar, and a sprinkling of cinnamon. Place this mixture in prepared pan.

To make topping: Combine the Bisquick, sugar, butter, and milk in a resealable plastic bag (we just combined in a bowl). Drip bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar. Place pan into preheated oven and bake for 45 minutes, until the top is golden brown and crusty.


Tuesday, August 10, 2010

Whole Wheat, Oatmeal, and Banana Pancakes

One of our good friends posted this recipe on her Facebook wall and said we had try it. These were probably the best pancakes I (Aaron) have ever had. They were remarkably light and fluffy for being whole wheat, and tasted like banana bread. The secret is letting the batter rest for 5 minutes (enough time to whip up the syrup recipe below) before you put the batter on the griddle.

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 Tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashed

1. Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry mlk powder, baking powder, baking soda and salt in a bowl; set aside.

*2. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until brown on the other side. Repeat with remaining batter.

*TIP: (saves a few dirty dishes) After blending the oatmeal and adding it to the dry ingredients, I just dumped the whole banana, egg, milk, vegetable oil, and vanilla into the blender, pulsed it a few times on low to mash the banana and blend the wet ingredients, then added it to the dry ingredients.


Absolute Best Pancake Syrup

Someone on allrecipes suggested that we try this syrup with the whole wheat, oatmeal and banana pancakes (above). Man, this syrup was sooooo delicious, and it comes together in like 5 minutes! I serously wonder if we will ever buy store bought syrup ever again! TIP: When you add the baking soda, the syrup tends to foam up quickly and may boil over. To prevent this, stir in the soda a tiny bit at a time, or just use a larger pot.

1/2 cup butter
1 cup sugar
1 cup buttermilk
1 Tablespoon vanilla extract
1 Tablespoon corn syrup
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda

Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnmon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.