Banana Horchata Pancakes

I stumbled upon this recipe on accident when I started making banana pancakes and then discovered we had run out of milk. But we had horchata! And they turned out truly delicious!

1 cup flour (or use Red Mill gluten-free, 1-to-1 baking flour for a gluten-free variety)
1 egg
3 t baking powder
2-3 T sugar
1/4 t salt
1/4 cup canola or vegetable oil
approximately 1/2 cup horchata (enough to make a smooth, silky batter)
1 small-medium banana, chopped (a great use for a banana that is starting to turn brown)
Maple syrup (optional)

Mix all ingredients until you have a smooth, loose batter. Pour into rounds on a hot griddle. (About 250-300 degrees.) Flip when the centers bubble and the edges start to brown slightly. Wha-la! Delicious banana horchata pancakes! They go great with syrup, too!

Gboflotos (African Donuts)

Gboflotos  (African Donuts)

In large mixing bowl:

2 cups warm Water (110 degrees F/45 degrees C)

1 tbsp Yeast *

1/2 tsp Salt (or to taste)

2 tbsps Oil

1/3 - 1/2 cup Sugar (to taste)

1/2 - 1 tbsp Baking Powder (optional) *

3 - 4 cups flour

Mix all ingredients except flour, with wire whisk, then add flour. 

The batter should be just beginning to leave sides of bowl, a little gloppy. 

Should be a little more wet and not dough-like.

Let rise at least half an hour (an hour is better).*

Heat Oil   (375 degrees F / 190 degrees C)

Use 2 teaspoons, one to dip batter and one to push into hot oil.

Turn when brown.  About 1 - 2 minutes

Serve with sugar. **

Variations:

Add to batter 2/3 cup finely chopped, canned Peaches.  When cooked, serve Cinnamon and Sugar.

* Can use either only yeast or both leavenings.  If using only yeast, allow to rise for at least 2 hours.

** Or, in place of sugar can be dipped in sweetened condensed milk, or maple syrup.

From Marilyn Hanscome, West Africa

Popovers

(Makes 2 dozen)

4 eggs

1/2 t salt

2 c milk

4 T butter or margarine, melted

2 c all-purpose flour

1 T sugar

(For a dessert-like treat, you can add 1 teaspoon of any of the following ingredients vanilla, cinnamon, nutmeg.  For a luncheon style treat, try rosemary, oregano, basil, parmesan cheese, or thyme.  Use your imagination!)

Mix all ingredients together well.  Set oven to 425 degrees and put them into a cold oven.  (If using a preheated oven, check often to be sure they do not get done early.)  Leave them for 30 minutes, then reduce heat to 375 degrees for an additional 10 minutes.  Prick each one with a toothpick or metal skewer to allow steam to escape and for popovers to crisp on the inside.  Leave them for 2-3 more minutes.  

GET CREATIVE!

These can be eaten plain or filled with turkey, chicken, tuna or egg salad, cheeses and/or lunchmeat, scrambled eggs with ham and cheese, jams or jellies, pudding, pie filling, melted chocolate or whipped cream.  They are a fabulous appetizer or luncheon addition, main course or dessert.  They are great way to use leftover turkey from Thanksgiving.  They work great with any meal--breakfast, lunch, dinner or snack-time and kids love them!

Breakfast Casserole

1 lb sausage, any variety, or cubed ham (bacon not recommended) (Use gluten-free meats for a gluten-free dish.)

1/2 c onion, chopped

1 green, red or yellow bell pepper, diced

2 c milk

5 eggs

salt & pepper, to taste

1-2 cups cheddar or Monterrey jack cheese, shredded

pinch of nutmeg or savory

1-2 T fresh parsley (less if using dried parsley)

6-7 slices of bread, crusts removed, if desired (Use gluten-free bread for a gluten-free dish.)

Brown meat with onion and peppers.  (If using a mild flavored meat, feel free to add some garlic or spices of your own.)  Drain.  Place in the bottom of a 9x13 casserole dish.  Layer bread slices on top, cutting as necessary to cover completely.  Beat together eggs, milk and spices.  Pour over top of bread.  Cover with tin foil and place in refrigerator overnight.  Then, top with shredded cheese and bake in 370 degree oven for 45 minutes-1 hour or until inserted knife comes out clean. (WARNING:  Make sure NOT to place a COLD dish directly into a Hot oven!  This will break your pan and make a horrible mess in your oven!  Either allow dish to get to room temp first, or put it in a cold oven and allow temp to gradually increase.  Disobeying the laws of physics while cooking is never a good idea.)

Variations:  You can add other items to this dish to make it extra special--AND/OR you can also substitute vegies for the meat for a vegetarian variety.  (If doing this; however, you should add more salt, spices and/or vegetable bouillon to keep it flavorful.)  Suggestions:

sauteed mushrooms

sauteed onions

frozen peas

shredded carrot

broccoli

spinach

Use your imagination!

Quiche

1 whole pie crust

3 eggs, slightly beaten

2 c warm milk

1/2 t salt

pinch pepper

pinch nutmeg (optional)

3/4 c grated swiss cheese

margarine or butter (optional)

Variations:  (To make your quiche extra tasty, add you choice(s) of the following.)

1 tomato, thinly sliced  (layer over top)

1/4 c crispy bacon, crumbled

1/2 c ham, cubed or diced

1 c fresh spinach

1/2 c wild rice

spices (such as basil, oregano, thyme, cayenne pepper or italian seasonings)

green bell pepper rings (layered over top)

shredded carrot

sauteed mushrooms

other vegies

Use your imagination!

Tip:  Make sure to drain any and all extra ingredients.  Do not add extra moisture.

Cooking Directions:

Preheat oven to 350 degrees.  Scald milk and let cool.  Combine eggs, milk, salt & pepper. Spread cheese and any other variations on bottom of pan.  Pour milk mixture on top.  Sprinkle top with nutmeg (or other spices and/or pepper or tomato rings).  Dot with margarine (optional). Place pie plate on cookie sheet. Bake 30 minus. or until set (knife inserted comes out clean).  Middle may not be totally firm, but should firm up after setting for 10 mins. before serving.  

Tip: Quiche freezes well, so consider doubling the recipe and saving one for later.

Crepes

1 1/2 c. flour (Or Red Mill, gluten-free 1-to-1 baking flour.)

1 T sugar

1/2 t baking powder

1/2 t salt

2 c milk

2 eggs

1/2 t vanilla

2 T butter, melted

Measure flour, sugar, baking powder and salt into bowl.  Stir in remaining ingred.  Beat w/ rotary beater until smooth.  For each crepe, lightly butter 8" skillet; beat over medium heat until butter is bubbly.  Pour scat 1/4 c of the batter into skillet; immediately rotate pan until butter covers bottom.  Cook until light brown; turn and brown on other side.  If desired, while warm, spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly on crepes; roll up.  Sprinkle with sugar.

Dutch Baby

1/4 c marg.

3 eggs

3/4 c flour

3/4 c milk

1/2 t vanilla

Heat butter in oven proof skillet at 450 degrees.  Put eggs in blender and process until frothy.  Continue running and add other ingredients til thoroughly blended.  Pour butter into hot skillet & bake 20-25 mins. til brown and puffy.  Looks like a giant pop-over.  Serve w/ hot syrup or jam or powdered sugar.  (4 servings)

Breakfast Burritos

6-10 flour tortillas, warmed
1 package sausage, cooked
8 eggs & ½ c milk—mixed and scrambled
1 c cheddar cheese, shredded
Salsa
Chopped chives, optional

Spread ingredients in a warm tortilla and enjoy. You know, these babies are great for any meal of the day! Serves 5.