I use the recipe for Baked Blueberry Pancakes from Taste of Home. It was the first baked pancake recipe I looked at, and we like it. It calls for making a dry pancake mix, and using half of it for one batch, which bakes in a 10 x 15 inch baking pan. I just make half a recipe and bake it in a 9 x 12 pan. I do use buttermilk and add a teaspoon of vanilla. I also use way more blueberries, maybe about 1 3/4 cups. (Last summer I picked 16 pounds of blueberries!) It bakes up nicely, fluffy, with holes, in 20 minutes at 375* in my oven.
Dinner was tuna sandwiches on maple whole wheat bread.
Dinner last night was salmon on the grill, basted with maple syrup, plus asparagus risotto and a green salad. Asparagus is just starting to show above ground, so we know more good home-grown food will soon be on the table!
Skeptic and I had a couple of nice chats at the festival last weekend. I think this is the 3rd (?) time we have met up there and she has shared some baked goods. I do not usually bring her much, as it would be stale after traveling, etc for 3 days. But this time I had ham-cheddar-chives scones, apple cinnamon muffins, and tropical fruit muffins. Her apricot bars were excellent, and I suspect quite healthy.
Back home now, for three days before leaving for the NH Sheep and Wool festival, so I am cooking and baking like crazy. Yesterday I made two huge loaves of maple-oat-whole wheat bread.
We had shepherd's pie.
I made molasses cookies today.
We had stuffed peppers and green salad for dinner.
Today I made ham-cheese-chive scones. I refrigerated them for about 3 hours before baking them at 400*.
I made 2 loaves of my version of Harvest Grains bread.
We grilled ribs and potatoes for dinner, and had a green salad also.
We ate liver and onions, with pan fries and cole slaw.
Dinner Thursday night was egg salad sandwiches and olives.
I have apple-cinnamon muffins almost ready for the oven. I used my usual muffin recipe, adding two chopped apples. I put one scoop of batter into each muffin tin, then added about a teaspoon of home-made cinnamon schmear, and topped that with another scoop of the apple batter. I swirled it with knife, and sprinkled with demerara sugar. I think I won't wait until breakfast to eat one!
Oh yes, Skeptic! and looking forward to chatting with you again. We will be there, same spot, A12 in the Main Exhibition Hall. We just returned from teaching a dyeing workshop near Detroit and need to partially unload and reload the van and then head for Maryland next week. The weather forecast looks great! See you then!
We had baked haddock with fries and cole slaw.
