Rating:  

This is a favorite of my family. I make way too many, freeze leftovers when they cool in a Ziploc bag, and the girls eat them from breakfast, or a quick snack.

Servings : 40  small pancakes
Preparation Time : 5 Minutes
Cooking Time : 30 Minutes
Equipment: nonstick square pan

INGREDIENTS :

1 ¾ cups flour

4 tablespoon sugar

2 teaspoon baking powder

1  teaspoon baking soda

¼ teaspoon salt

5 large eggs

2  cups ButterMilk

½ cup mini chocolate chips

PREPARATION:

1. In a medium bowl stir the flour, sugar, baking powder, baking soda and salt.
2. In another bowl stir the eggs and buttermilk.
3. Add at once the wet ingredients into the dry.
4. Stir until combined.
5. Add the mini chocolate chips. (Do not over mix).
6. heat pan over medium heat.
7. When pan is hot, using a small ice cream scooper, pour mixture on the pan.
8. Flip pancakes. Pancakes are ready to be flipped when have bubbly surface, and slightly dry edges.
9. Remove pancakes. Pancakes are ready to be removed from the pan when the edge that touches the pan turns brown.
10. Serve. Cool leftovers. Freeze in a Ziploc bag.

NOTE:

To unfreeze pancakes, wrap a few in paper napkin and heat on low capacity in the microwave.

Rating:  

I made this with Sweety and she was very helpful cubing the strawberries with the Vidalia Chop Wizard.

Servings : 12 muffins
Preparation Time : 20 Minutes
Cooking Time : 30 Minutes
Equipment: standard 12-cup Muffin pan (I use silicon pan)

INGREDIENTS :

1 stick of unsalted butter (1/2 cup)

2 cups flour

1  1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups of strawberries cubed to 1/2  inch cubes

1 cup sugar

2 large eggs

2  teaspoons  vanilla extract

1/2  cup milk (2%)

1 spoon of granulated sugar

PREPARATION:

1. Preheat oven to 375 F with the rack in the middle.
2. In a medium ball mix flour, baking powder, and salt.
3. In a mixer bowl of an electric mixer fitted with a paddle, beat the butter and the sugar on medium speed until fluffy.
4. Add the eggs, one at a time
5. Add the vanilla extract
6. Set the mixer on low speed and add the flour, and mix until combined. Add the milk, and mix until combined (do not overmix)
7. Using a silicon/rubber spatula fold cut strawberries into the mix.
8. Divide batter into muffin pans. Sprinkle each muffin with granulated sugar (1 table spoon should be enough).
9. Bake for 30 minutes, rotating halfway through, until muffin are golden brown
10. Let muffins cool for 10 minutes before extracting them from the pan.

NOTE:

After a couple of days in the container, the leftover muffins became mushy. I stuck them in the oven for 5 minutes and their top went back to its crunchy self.

Rating:  

Servings : 36 cookies
Preparation Time : 25 Minutes
Cooking Time : 30 Minutes
Equipment: 3 Silpat baking mat (or parchment paper) covered cookie sheets

INGREDIENTS :

4 oz bittersweet chocolate
4 oz unsweetened chocolate
6 tablespoons unsalted butter

1 cup sugar

3 large eggs

1/2 teaspoon vanilla extract

1/2 teaspoon chocolate extract (optional)

1 cup flour
1/4 teaspoon salt

1 cup semi sweet chocolate chunks (or chips)
1 cup walnuts (optional)

PREPARATION:

1. Preheat oven to 380 F with the racks on the lower third and upper third.
2. Coarsely chop the 4 oz bittersweet chocolate and the 4 oz unsweetened chocolate, and place in a microwavable bowl with the 6 tbsp of butter.
3. Carefully melt the chocolate and the butter  in the microwave (start with a minute on half or less power). Stir and return to microwave, gradually heating and mixing the mixture until smooth.
4. In a mixer bowl place the melted chocolate and butter with the sugar. Mix with the paddle attachment until combined.
5. Add one egg at a time
6. Add vanilla and chocolate extract
7. Add flour and salt. Mix until combined. Add chocolate chunks/chips and nuts.
8. With a small ice cream scooper (1.5 inch)  form balls on the cookie sheets.
9. Start by baking for 7 minutes on lower rack. Move to higher rack and bake for 7 more minutes
10. Cool on cookies cooling wire
11. When completely cold transfer to airtight container.

Allrecipe.com has contributed a lot of variety to the food I make. Some recipes are amazing some are less. The following lamb recipes  are just amazingly tasty and easy to make:  Lamb Chops with Balsamic Reduction, Roasted Rack of Lamb

Bissim is a blog by Hila Kariv. Although it is in Hebrew,  the recipes are so good it is almost makes it logical to learn a language that only 0.1 % of the world’s population  speak.

The banana flavor of this bread is not overwhelming, which is surprising considering the how many bananas are inside it.

The original recipe is from The Baker’s Dozen Cookbook. It was very slightly modified

Servings : Makes a 8.5×4.5” loaf
Preparation Time : 20 Minutes
Cooking Time : 60 Minutes
Equipment: 8.5×4.5” loaf pan

INGREDIENTS:
3 extremely ripe medium bananas
1 ¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
1 stick of butter (1/2 cup)
2 large eggs
½ cup chopped walnuts (optional)

PREPARATION:

1. Preheat oven to 350 F (Make sure rack is in the oven center).
2. Butter a metal bread pan (8.5×4.5 loaf pan).
3. Mash the bananas (with fork or potato masher)
4. Sift the flour, baking soda, and salt in a bowl.
5. Place the butter and the sugar into a mixer bowl, and using the pedal attachment mix to gritty paste. One at a time add eggs, until absorbed. Add mashed bananas. If using walnuts, add walnuts. (Do not worry if mixture is lumpy). Add the dry ingredients. Don’t over mix!
6. Spread the batter in the pan.
7. Bake for an hour.
8. Let cool for 15 minutes in pan, then invert the pan, extract it from pan, and let the cake cool down right side up.

NOTES:
I use a silicon 8.5×4.5” loaf pan

A great fruit crumble treat that goes amazingly well warm with vanilla ice cream on top.

Servings : 12
Preparation Time : 25 Minutes
Cooking Time : 50 Minutes
Equipment: 12 four inch ramekins or 8×8 inch pan

INGREDIENTS :
1 stick of butter (½ cup) cut into cubes
1 cup flour
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup rolled oats
2 lbs fruits (plums, apricots, berries, nectarine, pears) cut into large cubes
½ tablespoon lemon juice
1/3 cups sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
A pinch of nutmeg

PREPARTION:

1. Preheat oven to 375 F with the rack on the lower third.
2. Butter 12 four inch ramekins or 8×8 pan and place on a aluminum foil lined cookie sheet.
3. In a mixer bowl place the flour, sugars, cinnamon and salt. Drop butter cubes and with the pedal attachment mix until mix resembles large crumbs.
   Add rolled oats, and mix only until mixed.
4. Mix the sugar, cornstarch, cinnamon and nutmeg in small bowl and add to the fruits and lemon juice.
5. Pour the fruits into the buttered pan/12 ramekins.
6. Pour the rolled oat crumble on top.
7. Bake for 50 minutes – 1 hour until juices are bubbling and the top is evenly brown

Serve hot or cold with vanilla ice cream.