2 cups fresh or frozen blueberries
1/2 cup water
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons cold water
1/2 teaspoon vanilla extract
Zest of 1 lemon (about 1 tablespoon), optional
In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
Remove from heat and gently stir in vanilla and lemon zest.
1/3 cup flour
2 tbsp rolled oats
1/2 cup finely-chopped apple
1 tsp cinnamon
2/3 tsp baking powder
1/8 tsp salt
1 tsp pure vanilla extract
1 tbsp sugar
1/3 cup milk
1 tbsp oil
Combine dry ingredients in a bowl, then add milk. Mix, but don’t over mix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once. Top with Whipped Cream or Ice Cream.
1roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/2cup all-purpose flour
3/4cup finely chopped pecans
1/2cup plus 1 tablespoon powdered sugar
Heat oven to 350ºF. In large bowl, break up cookie dough. Stir or knead in flour, pecans and vanilla until well blended.
Shape dough into 54 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets.
Bake 10 to 14 minutes or until set but not brown. Remove from cookie sheets. Cool slightly on cooling rack.
Roll warm cookies in powdered sugar; cool on cooling rack. Roll in powdered sugar again.
Toast the pecans: Spread nuts on cookie sheet. Bake at 350°F 5 to 8 minutes, stirring occasionally, until light golden brown.
2 c buttermilk pancake mix
1 ½ c water
1 c Amish Friendship Bread Starter
Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
This is a local German-Austrian specialty that is famous in the South. An authentic Austrian dessert recipe. Kaiserschmarrn, sugared pancakes with raisins.
1 cup milk
1 1/4 cup all-purpose flour
1 tablespoon sugar
2 tablespoons butter
Beat milk and eggs together until well combined. In a separate bowl combine flour and sugar, then pour milk and eggs over dry ingredients and mix until combined.
Heat skillet over medium-high heat, and add butter. Once butter has melted add batter and cook undisturbed until bottom has begun to brown, about 4 minutes. Using a spatula, scramble the pancake batter, and then allow to settle and brown on the bottom again. Repeat until batter is cooked into many slightly browned sections. Serve sprinkled with icing sugar alongside fruit preserve or compote.
1½ cups all purpose flour
3½ tsp baking powder
1 tsp salt
1 tbsp white sugar
3 tbsp butter, melted
1¼ cups mild
Sift together flour, baking powder, salt, and sugar in a large bowl.
Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
Preheat a large skillet over medium-high heat. Spray with cooking spray.
Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.