Thursday, May 28, 2009

Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk PancakesDon't you just love it when you find a great recipe on the back of a food package? This delicious recipe for "Buttermilk Pancakes" comes from the back of a lowly buttermilk container that I bought years ago. I tried it once, got a thumbs up from the family, copied it onto one of my recipe cards, and filed it in my recipe box. I often choose this recipe for a family breakfast because the buttermilk and oats make more nutritious than some of the regular pancake mixes or recipes. Also, I usually mix the batter the night before and then store it in the fridge overnight to promote a more peaceful morning. Peaceful and pancakes go together very well in my home.

Tuesday Night Supper Club

Oatmeal Buttermilk Pancakes
1 1/4 cups old fashioned or quick cook oatmeal
2 cups buttermilk
2 eggs, lightly beaten
1 cup flour
3 Tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup vegetable oil

  • Stir together oatmeal and buttermilk until well-coated.
  • Stir eggs and oil into oatmeal and buttermilk mixture.
  • Whisk together flour, sugar, baking soda, and salt.
  • Preheat lightly greased griddle.
  • Drop batter by 1/4 cup onto hot griddle.
  • Cook until bubbles appear around the edges. Flip.

Monday, May 25, 2009

Lemon Buttermilk Bundt Cake

Lemon Bundt CakeWhen I wake up from a Sunday afternoon nap and all of my people are occupied and content, I quickly search for a recipe that I can make, in my leisure (ha, ha, parents of multiple children don't really have leisure, but we like to pretend that any 30 uninterrupted seconds are leisure).


This day I remembered that lurking in the back of the fridge was a half-filled container of buttermilk. Hmmmmmm, buttermilk? Then I spied a few lemons lounging on the counter. Buttermilk, lemons? Then I had a fading vision of a rectangular cut-out from a newspaper on which was printed a recipe for a bundt cake that required buttermilk and lemons. I reached for my recently organized binder of recipe clippings and after a quick perusal of the cake section, I located a newspaper clipping for "Buttermilk Cake". The title almost threw me, but then I realized this was the one and yes, I had all the ingredients in house! "Lemon Bundt cake here I come!"

Lemon Bundt CakeA variety of my people along with a few random neighborhood kids wandered through the kitchen during the baking process, inquiring, zesting, and even sampling, but not one broke my stride (I can credit the nap for that). After only a few hours of mixing, cooling, and glazing all enjoyed a hunk of delicious lemon bundt cake with a light lemon glaze. Yummy!





Lemon Bundt Cake with Lemon Glaze

1 tablespoon finely grated lemon zest
1 tablespoon plus 1 teaspoon lemon juice (original recipe called for lemon extract)
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk, at room temperature
1 1/2 cups butter, softened
2 1/2 cups granulated sugar
5 large eggs, at room temperature

Lightly butter and flour a 10-inch Bundt pan. Preheat oven to 350 degrees. Blend the lemon zest and lemon juice. Sift together flour and salt. Stir the baking soda into the buttermilk. Cream butter with electric mixer for 3 minutes. Add the sugar in 3 additions, beating for 1 minute after each portion is added. Beat in the eggs, one at a time, blending well. Blend in the lemon mixture. Scrape down the sides of the bowl. With the mixer on low speed, alternately add flour in 3 additions withh the buttermilk, beginning and ending with flour. Put batter into prepared bundt pan. Bake on the lower rack of over for about 1 hour and 15 minutes or until cake pulls away from sides and wooden pick inserted comes out clean. Let cake cool for 5 minutes. Invert cake onto a second rack and drizzle top with glaze.

Lemon Glaze

1/3 cup freshly squeezed lemon juice
1 cup powdered sugar

Combine juice and sugar with a small whisk or fork. Add more juice or sugar to get drippable consistency. Drizzle glaze onto cake while it is still slightly warm.

Sunday, May 24, 2009

Fruit Kabobs

Fruit KabobsI've passed the pineapple lady at my HEB (our local grocery store) many times. She cuts up pineapples, passes out samples, and shouts a cheery 'Hello' to everyone who passes. My assistant shopper/4 year old son always enjoys a tidbit of the bright yellow fruit and shouts back a happy 'Mank You!' to the pineapple lady. On this day I also tasted a piece and it was luscious! It totally inspired me to have "Fruit Kabobs" for after school snack (healthy, fun, and portable).

In addition to the precut but fresh pineapple we also chose red grapes, strawberries, blueberries, bananas and watermelon for the kabobs. When we got home we prepared all the fruit and placed it in small containers. Then I realized I was out of wooden skewers. . . ugh. A quick trip to Wal-mart solved that problem and I also stumbled upon some small screw top plastic containers which would be perfect for leftover smoothie (recipe to come).

The older kids were greeted by a "Fruit Kabob" station when they got home from schools. They picked the fruit they wanted, slid it onto a skewer, and raced back outside to enjoy their snack. My oldest son did a pattern of strawberries and watermelon, my other son jammed on pieces of everything, my little one counted the fruit as he poked it onto the skewer, and my daughter asked if we could have fruit kabobs for breakfast too. I left the fruit bar set up for about an hour for the inevitable after school grazing and then packed all the leftovers away for lunch boxes and more snacks. Yummy and fun!



Fruit Kabobs

pineapple chunks
grapes
blueberries
strawberries
watermelon chunks
banana slices
wooden skewers

  1. Wash and prepare all fruit, cut into bite-sized pieces as needed.
  2. Place fruit in individual containers.
  3. Carefully poke skewers through the fruit of your choice until skewer is filled.
  4. Eat and enjoy!