per request, pancakes

Miss S at work asked how to make pancakes a couple months back.  I realized that I think of them as easy but I have not written or followed a recipe in years!  While we were camping, I wrote this down for her.

Pancakes

Note:  I do not particularly care for fluffy pancakes.  If you do, add a bit more flour to make a thicker batter.

1 cup hempmilk or milk

2 eggs

1/4 cup brown sugar

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

(or instead of the two above, 1 teaspoon baking powder)

1 cup flour or very fresh whole wheat flour

1/4 cup melted butter.

Start heating your griddle.  I use a cast iron griddle and melt my butter on it as I heat it.

Put the milk, eggs, sugar, and salt in a bowl.  Mix well.  Mix in the baking soda, cream of tartar (or baking powder), and flour.  You wish it to be a little bit bumpy still.  Do not over mix.  Mix in the melted butter.

Pour by scant 1/4 cups on to the griddle (or in the cast iron pan).  I do not like large pancakes so I make them smaller.  Let cook until bubbles form, pop, and the top becomes dryish.  Turn and cook until brown.

Serve with syrup.  We really like these with roasted apples!

raspberry lemon sorbet

During our traveling, I keep seeing McDonald's advertising frozen strawberry lemonade.  I am not a lemonade person but it really sounded good to me.  I am NOT a McDonald's person so there was really only one answer.  Make my own.  I did pick up the wrong fruit at the grocery which is why this is raspberry.  I will have to try it with strawberry sometime soon.

Raspberry Lemon Sorbet

1 1/2 pounds lemons

1 cup sugar

10 ounces frozen raspberries

Juice the lemons to make 1 cup juice.  Put the juice and one cup sugar in a saucepan.  Bring to a boil and let boil one minute.  Put the raspberries in a blender container.  Pour the syrup over them and blend very well.  Freeze in an ice cream freezer per its instructions or put in a freezer proof container.  Stir every couple hours until solid.

This was a VERY rich, VERY tart sorbet.  I may try 1/2 cup lemon juice and a 1/2 cup water next time.  I also wish to try it with a shot of vodka or Cointreau.  I will make this as this is again though.  

mango berry sorbet

While we were with my family last month, we went to Red Lobster.  I am not sure I have ever been to a Red Lobster before.  I have lived very close to the ocean most of my life so I am used to very fresh seafood.  The grilled salmon was not bad but the daiquiri I had gave me ideas for sorbet.  It was mango berry.  And the sorbet I made - speechless.  It is another that will disappear much to fast for our own goods!  I did used a caramelized lemon rum in it that an acquaintance distilled.  Just use a good rum instead if you chose to use the rum.  What I have will most likely never be on the market.

Mango Berry Sorbet

2 cups water

2 cups sugar

10 ounces raspberries

3 mangos, peeled, seeded, and sliced

4 ounces rum (optional)

Put the water and sugar in a pan.  Bring to a boil and boil one minute.

Put half the fruit in a blender.  Add half the simple syrup.  Blend.  Put in a large bowl.  Put the rest of the fruit and simple syrup in the blender.  Blend.  Put in the same bowl as the other blended mixture.

Add the rum.

Freeze per your ice cream makers instructions or put in your freezer and stir every couple hours until solid.

Looks like raspberry or strawberry sorbet.  Does not taste like it.  Yum!

tangerine shortbread

When I made the sorbet, I decided I needed to make a gluten free shortbread to go with it.  I wanted to pick up the orange flavor from the Cointreau.  I was reading Tartelette and she did a gluten free shortbread that looked right.  But I looked at her recipe and to me it was more of a sable (add egg) then a shortbread.

So I decided to play.  My Beloved has started to wait in anticipation as I play because things have a tendency to be yummy in the tummy.  Especially his tummy (and skin).  I was very pleased with how these cookies turned out.  I would say addictive and if you eat them with the sorbet from yesterday - there are no words.

Tangerine Shortbread

1/4 cup butter, room temperature

3 tablespoons sugar

zest of one tangerine (about 1 teaspoon)

juice of one tangerine (about 1 tablespoon)

40 grams arrowroot flour

40 grams almond flour

40 grams millet flour

45 grams sorghum flour

dredging sugar

Preheat oven to 350 degrees Fahrenheit.  Line a cookie sheet with a silpat or parchment paper.

Cream the sugar, butter, zest, and juice together.  Mix in the flours.  Take teaspoons of the dough, roll into balls, and roll in the sugar.  Place on the cookie sheet.  Shape until the dough is gone.  Bake for 20 minutes.

Decadence.  These got a little brown, mostly due to the movie we were watching but they were not burnt.  The outside of the cookie caramelized.   I may have to do it on purpose some other time (evil grin).  

pop!

I was playing with sorbet recently.  I was reading something (do not ask me what right now because I cannot remember) and decided that my strawberry sorbet needed orange.  But it really needed a pop so I added a bit Cointreau.  My Beloved's eyes got huge when he tasted this because the flavor of the strawberries popped so much!  This disappeared faster then normal, even with the temperature being close to a hundred outside.

Strawberry with a touch of Cointreau sorbet

1 cup sugar

1 cup water

10 ounces strawberries

1 ounce Cointreau

Put 1 cup sugar and 1 cup water in a saucepan.  Bring to a boil and boil one minute.  Put the strawberries in a blender.  Pour the syrup over the strawberries and blend very well (about 30 seconds to a minute).  Add the Cointreau.  Freeze per directions of you ice cream machine or put in a freezer proof container, cover.  Stir it up in two hours.  Cover.  Stir again in a couple hours.  Freeze.

Yum!  Then I added the cookies I am going to post about tomorrow.  Fabulous.  My Beloved did the wordless groan.  All very good.