Tag Archive | Recipes

Classic German Pancakes

One of my favorite food is breakfast foods. We’re known to have breakfast for dinner around here fairly frequently. Sometimes we even have breakfast for lunch. However, we do tend towards a lot of the same wonderful breakfast foods and these German Pancakes are a great break up in the routine. Now, we’ve talked Dutch Babies before and, yes, these recipes are related. They’re both a baked pancake made from a thin, eggy batter that poofs in the oven. The difference is that the Dutch Babies tends to be a thinner batter with a little more poof and the German Pancakes a thicker batter with a more solid bottom level and a little less poof. Both are fantastic, but I think the thicker nature of the German Pancake makes it better to serve with syrups and fruit and the Dutch babies are better with jams and powdered sugar with a little lemon! Your mileage may vary so try them both! Maybe you’ll find a new favorite in your kitchen!

Now, before the recipe just a note on baking vessels. German Pancakes can be baked in a 9×13 glass dripper pan and you’ll get a nice result from that. However, if you have a cast iron skillet with sides in the 10-12 inch range I would really suggest cooking in that instead. The skillet holds the heat more evenly and you’ll get a better crust on the top and bottom of the pancakes. If you don’t have this though don’t let it stop you from making the recipe as the dripper pan (cake pan) will work too.

German Pancakes

German Pancakes – Adjusted from Cherries, Chocolates and Children The Taylor Family Cookbook

4 Tablespoons butter

6 eggs, beaten

1 cup milk

1 cup flour

1/4 tsp salt

3 Tablespoons Ultra Gel

Preheat oven to 425 degrees and place 9×13 inch baking dish or 10-12 inch skillet into oven to warm. Add butter to skillet and melt completely. In a medium bowl beat together the eggs and milk. In a separate bowl combine the flour, salt and Ultra Gel and mix well. Beat dry ingredients into wet ingredients until fully incorporated. Pour into hot baking dish/skillet and return to oven. Bake for 25 minutes or until puffy and lightly browned all over. Remove from oven. Cool slightly and serve with fruit or syrup. Cornaby’s fruit syrups are particularly good!

Emergency Sugar Cookies

These were not the Valentine’s sugar cookies that I was going to share with you this week. I have a recipe for kick butt sugar cookies. They’re thick and chewy and hold shape beautifully and freeze and if they get dried out you use them for cookie crumb on the bottom of a cheesecake. I intended all those things. Then this week totally got away from me and I found myself in a sugar cookie emergency as I had to have cookies for an activity on Wednesday no matter what. Now…I pondered just pushing through said sugar cookie emergency and still making the original recipe today, but, truth told, the emergency sugar cookie recipe is also kick butt. So after much pondering today you’ll get my emergency sugar cookie recipe, which is a go to, works-every-time, learned to make them when I was 6 recipe, and then we’ll do a surprise flash back next week and give you the roll out version.

Soo…as I was saying, these sugar cookies are fast and phenomenal. They are wonderful to eat plain, are a perfect base for fruit pizzas, frost like a dream or can be rolled in sprinkles, nuts, powdered jello or colored sugar for many different effects. They freeze well either as dough balls, large rolled in sprinkles logs or after baking. As well our sugar cookies strike the perfect balance between the camps of crispy cookie and chewy cookie with a crisp buttery edge and a rich chewy center. And the batter only takes about 15 minutes to whip together and you’re good to go, talk about an ideal cookie.

One of my other favorite things about this recipe is how kid friendly it is. It’s simply enough that even very young children can help make the dough, and everyone can get involved when it comes to decorating whether you’re topping it with fruit or frosting, sprinkles or M&Ms.

Quick Sugar Cookies

1 cup butter, soft

1 cup sugar

1 egg

1 tsp vanilla

1 1/2 Tablespoons Ultra Gel

2 1/4 cups flour

1/2 tsp salt

1/2 tsp cream of tartar

1/2 tsp baking soda

Preheat oven to 325 degrees. In a stand mixer combine the butter and sugar and whip until light and fluffy. Add egg and vanilla and mix well. In a separate bowl combine all dry ingredients and stir well. Mix dry ingredients into creamed mixture until thoroughly incorporated. If serving plain scoop by tablespoons onto cookie sheets and bake for 10-12 minutes until edges are golden brown. For other uses chill the dough for at least 15 minutes to make it easier to work with. For fruit pizzas scoop into 3 ounce balls and place on cookie sheets. Bake for 15-18 minutes until edges are golden brown. Allow to cool on tray for 3 minutes before moving to cooling racks. For sprinkle covered cookies, scoop by tablespoons and roll into a ball, roll the ball in desired topping and move to cookie sheet (If you are worried about the topping making a mess you can line your cookie sheet with parchment paper). Cook for 10-12 minutes until done through. To freeze: either scoop dough into balls and freeze individually before moving to a freezer bag, or form into long logs, roll in sprinkles and then roll in waxed paper and aluminum foil. Date and freeze. Good for upto 3 months.

Buttercream Icing

1 cup butter, soft

1 tsp vanilla

1/2 tsp salt

2 Tablespoons Ultra Gel

3-4 cups powdered sugar

milk or cream as needed to achieve desired consistency

In a stand mixer combine butter, salt, vanilla and Ultra Gel with 1/2 cup powdered sugar. Beat until very thoroughly combined. Scrape down sides and beat an additional 30 seconds. Add additional powdered sugar to reach a spreadable or pipable consistency. Thin if needed with milk or cream. Color and get to icing! (This recipe is excellent for cake as well, though sometimes I’ll add a Tablespoon or two of Jam in a Jiffy raspberry jam for flavor and color and it’s excellent!)

Orange Muffins

There are so many fun citrus fruits in season right now that I thought since I’ve been on a quick breads and muffins kick that I’d feature a wonderful orange muffin. I love this recipe as it has a bright orange flavor without too much sugar. The other fun thing about these orange muffins is the flexibility to create your own add-ins or just go with the original flavor. Some of the things we’ve added: blueberries, cranberries, white chocolate, poppy seeds or pecans. It’s also easy to make a light orange glaze to top them with if you want more sweetness and orange pop. Our orange muffins feature Ultra Gel so they can easily be made in sizes ranging from tiny bite sized muffins to large muffins and freeze beautifully for breakfast on the go!

I personally really like the combination of raspberry with the orange muffins, so I’ll serve mine with my Jam in a Jiffy Raspberry jam (I always have some in the freezer!). So so yummy and the bright red against the pale orange makes for a beautiful table for a baby shower, wedding shower or brunch. And even with the jam the total calories for one muffin is just over 200, a perfect snack.

orange muffins

Orange Muffins (From the Ultra Gel Answer Book)

1 1/2 cups sugar

3/4 cup olive oil

3 eggs, lightly beaten

2 tsp vanilla

zest of one medium orange

juice of one medium orange (2-3 Tablespoons maximum)

4 1/2 Tablespoons Ultra Gel

1 1/2 cups buttermilk

2 3/4 cup flour

3/4 teaspoons baking soda

3/4 teaspoons salt

3-4 Tablespoons additional add ins if desired

Combine sugar, oil, eggs, vanilla, orange zest, orange juice and Ultra gel and beat until smooth and light yellow/orange. Add buttermilk and mix well. Sift together remaining dry ingredients and add to mixture, beating until just combined. As always do not over mix. Fold in add ins and spoon into lined muffin tins, filling each cup 3/4s full.

Bake at 350 degrees until light brown and the center tests done with a toothpick.

This makes 24 standard sized muffins at about 184 calories per muffin, or two medium loaves of orange bread.

Cool before moving from pan and serving or freezing.

Blueberry Buckle with Thick Gel

I often get asked what kinds of things you can use Thick Gel in. The answer is pretty much anywhere that you’d use cornstarch in the same proportion, but with better results. Thick Gel is a wonderful cornstarch that has a beautiful set. Thick Gel products can be frozen, refrigerated and canned with beautiful results helping you to keep food better longer.

Today’s recipe is a little different though. This is a Blueberry Buckle which usually has cake flour in it. The difference between cake flour and all purpose flour is that cake flour generally has a lower protein content and is more easily dispursed, this is a combination of the grain type and the grinding method. However, with a little help from Thick Gel we can make our own cake flour substitute that give us the benefits of cake flour with the additional benefits of Thick Gel. It’s a win win.

Cake flour replacement recipe:

1 cup of all purpose flour – 2 Tablespoons + 2 Tablespoons Thick gel. Sift well and use anywhere cake flour is called for.

So getting back to our buckle, this recipe uses the rest of the blueberries I had on hand from last blog’s recipe and adds some ginger for kick, all poured into a 9×9 square or 10 inch round pan and cooked up into a beautiful breakfast cake. Well, breakfast, lunch, late night snack…anytime you want a hit of blueberries and tender cake. This is pretty good warm with a little milk poured over it too or a side of ice cream and all with blueberry antioxidants and flavor. Yummy!

Blueberry buckle

Blueberry Buckle with Thick Gel

3 1/2 cups all purpose flour

1/2 cup Thick Gel

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

2 ounces unsalted butter, softened

3/4 cup sugar

1 egg

1 tsp vanilla

1/2 cup milk

3-3 1/2 cups blueberries

Streusel:

1/2 cup sugar (this is also really good if you do 1/4 cup sugar and 1/4 cup brown sugar)

1/3 cup cake flour mixture

1/2 tsp nutmeg

1/2 tsp candied ginger, well chopped

2 ounces unsalted butter, chilled and cubed

Make streusel by combining the sugar, flour, nutmeg and ginger. Add the butter and work in with a fork until it reaches a crumb texture. Set aside.

Preheat oven to 375 degrees.

In a medium bowl combine flour, Thick Gel, baking powder, salt and ground ginger. Set aside.

In a stand mixer beat together the butter and sugar until light and fluffy. Add the egg and beat well. Add 1 tsp vanilla and mix. Alternate adding dry mixture and milk until all in incorporated. Again, this is a quick bread method so don’t over mix. Fold in blueberries and pour into a baking dish which has been sprayed with non stick spray or greased.

Sprinkle streusel mixture on top of the cake and bake for 35 minutes until golden brown. Test with a tooth pick and remove from oven. Cool 10 minutes before depanning and serving.

Moist Carrot Apple Muffins

carrot apple muffinsI think the new year gets all of us thinking about eating a bit better. If we don’t come by the need naturally there are plenty of TV commercials and ads to remind us that we over indulged over the holidays and now have a few extra pounds we’d like to say goodbye to. So this is the time of year I start going through my recipes looking for those that will help get me out of that nutritional rut. As well as the mother of a nearly 2 year old I’m always looking for ways to get more fruits and vegetables and less sugar into her diet. This recipe for Carrot Apple muffins is good on both fronts!

I originally found a recipe for Carrot Apple muffins over at Picky Palate and I liked the results except that I wanted a little more moisture to the muffin and I really wanted to get at least 12 muffins out of the batch so it filled the whole muffin pan. There’s just something about three empty spaces that hurts my slight sense of OCD. So I made some adjustments and ended up with these Carrot Apple Muffins. Like other Ultra Gel infused muffins carrot apple muffins freeze well, so this is a great recipe to bake up and freeze as snacks or a breakfast accompaniment for the rest of the week. If they last that long.

I have to admit that my Carrot Cake loving heart really wants to glaze these muffins with a little but of cream cheese icing, but nodding to the health aspect I’ll refrain. They’re moist and sweet as is and really don’t NEED a glaze, but if you wanted to I won’t tell. You could also easily add a few golden raisins or craisins, but as my Bunneh doesn’t like those in muffins I tend to refrain. What other add ins strike you?

Moist Carrot Apple Muffins

4 ounces unsalted butter, room temperature

1/4 cup sugar

2 Tablespoons honey

1 large egg

1 cup grated carrots

1 cup applesauce, unsweetened

1 teaspoon vanilla

1/4 cup buttermilk

2 Tablespoons Ultra Gel

1 cup wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons apple pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon cloves)

Preheat oven to 350 degrees.

Combine butter, sugar and honey in a stand mixer and whip until light. Add egg and beat well. Add carrots, applesauce, vanilla, buttermilk and Ultra Gel and mix until well incorporated. In a separate bowl combine dry ingredients. Add in two batches and mix until just combined. Remember these are a quick bread so too much mixing will make the muffins tough.

Scoop out into a lined muffin pan (I use a 2 ounce scoop and get 12 muffins). Bake for 20-22 minutes until tops are brown and a toothpick comes out clean. Remove from oven and cool for 10 minutes before removing from tray. Serve warm or cold.

To Freeze: Cool carrot apple muffins completely and remove to a gallon sized ziploc bag. Remove as much air as possible without crushing muffins. Freeze.

Loaded Ginger Snap Cookies

In the last few days we’ve been partaking in one of our favorite holiday traditions by building gingerbread houses with the extended family. My dad’s birthday is in December and the houses are one of his favorite activities. Now, I enjoy the decorating and all, but for me there’s always a vague problem in the idea of using really good eating gingerbread to build gingerbread houses. So I find that I go for gingerbread that is more structurally sound for building and then crave something amazing to eat.

This is where these Loaded Ginger Snap Cookies come in. Now we’ve talked about ginger snaps before and I’ve shared one of my favorite recipes, but that was before my sweetheart husband found Alton Brown’s version of Ginger Snaps. Oh my goodness, what a wonderful cookie with three kinds of ginger in it. The only problem was that they lost moisture and crumbled too soon. So it was Ultra Gel to the rescue of our ginger snaps and with a few adjustments we have a wonderful ginger snap cookie that is Bunneh’s favorite cookie ever. I love them too, and even funnier so does Little Girl who isn’t even two yet. We’re definitely raising a foodie!

These cookies freeze really well either in dough balls or baked, so make up a big batch and split it for wonderful cookies all holiday season.

triple ginger cokies

Loaded Ginger Snap Cookies

2 1/4 cup flour

1 1/2 tsp baking soda

1 Tbsp ground ginger

1/2 tsp ground cardamom

1/2 tsp ground cloves

1/2 tsp salt

2 Tbsp Ultra Gel

1 cup dark brown sugar

5 ounces unsalted butter, soft

3 ounces molasses

1 large egg

1/4 cup milk

2 tsp grated fresh ginger

1/4-1/2 cup finely chopped candied ginger

Preheat oven to 350 degrees. Combine flour, soda, ginger, cardamom, cloves, salt and Ultra Gel and set aside. In a stand mixer combine the brown sugar and butter and beat until light and fluffy 2-3 minutes. Add molasses, egg and fresh ginger and beat until well combined. Fold in crystallized ginger. Add the dry ingredients and mix to combine.

Drop batter by spoonsful onto a parchment lined cookie sheet. Bake for 12-15 minutes to desired doneness. 12 minutes will give you a fairly chewy cookie and 15 more crispy. Remove from oven and cool on pans for 1 minute before transferring to a cooling rack to fully cool. Store in an airtight container.

For freezing: Scoop dough into balls and place on a cookie sheet. Freeze until batter balls are solid. Remove to a ziptop bag and squeeze out as much air as possible and seal. Label, date and keep frozen.

Ultra Gel and the Dysphagia Diet

Ultra Gel

We often wax poetic about all the ways in which Ultra Gel makes life in your kitchen easier, but one of the things that we’re most proud of is how friendly Ultra Gel is when it comes to special diets. There are a lot of health benefits we could talk about but today we wanted to focus on using Ultra Gel in the case of Dysphagia and with people on a dysphagia diet.

Dysphagia is a condition where someone has a problem with swallowing liquids at certain thicknesses. It can be a condition or the mouth or of the throat and is addressed in many ways depending on the particular case and your particular doctor. However, a very common part of dysphagia treatment is a specific dysphagia diet.

Most dysphagia diets often focus on foods which are non allergenic, balanced in fiber, and either thickened or pureed down to a consistency which can be easily swallowed.

While there are several thickeners for dysphagia on the market, they are often expensive and difficult to use without lumping or off flavors.

Ultra Gel is an ideal product to use in dysphagia cases because it is flavor free and easy to mix without lumping. Ultra Gel thickened products will stay thick longer and can be stored without break down. As well Ultra Gel is gluten free and processed without any exposure to major allergens. It thickens any liquid, hot or cold, to a controllable consistency so can be used with different foods and brought up to any of the standard thicknesses used in a dysphagia diet: nectar, honey and pudding. When used in pureed foods Ultra Gel helps the resulting puree to stay thick even when refrigerated or frozen for storage.

Ultra Gel Usage Sheet is a chart to refer to when working with different kinds of foods and liquids to get appropriate thickness for a dysphagia diet. We hit on some of the most common liquids, but for other liquids of similar thicknesses the thickening power of Ultra Gel will be similar. If you have any questions on using Ultra Gel we’re happy to help, though any specific medical advice should come from your doctor or dietician.