Bruce Paltrow’s World Famous Pancakes

I came across this recipe in a magazine a while back and had to give it a try. I liked the idea of mixing up the batter the night before. My family loved these! Chauncey said they had a crepe like taste. I’m not always a pancake fan, but I really loved these!

Bruce Paltrow’s World Famous Pancakes

1 1/2 cups flour

3 tablespoons sugar

1 3/4 teaspoons baking powder

1 teaspoon salt

3 eggs

3 tablespoons butter, melted and cooled slightly

1 1/2 cups buttermilk

butter for frying

In a bowl whisk the dry ingredients. In another bowl whisk the eggs, buttermilk and melted butter. Add the mixtures together and mix until just combined, small lumps are ok. Cover bowl and let rest in the refrigerator overnight. In the morning heat a large nonstick skillet. (if your batter seems a little thick you can use some milk to thin it down) Butter the skillet and fry pancakes.

Lemon Meringue Baked FrenchToast

 

 

I helped Chauncey make this for breakfast for Mother’s Day yesterday. Even Sloan liked it! It has yummy Croissants layered with lemon, then topped with meringue, yum! Ken had three pieces and he wanted to know when we would have it again!

Lemon Meringue Baked French Toast

4 eggs

2 cups milk

1/4 cup sugar

1 teaspoon vanilla

6 large Croissants

1 can (15.75 oz) lemon pie filling

2 teaspoons lemon zest

Meringue

6 egg whites

3/4 cup sugar

1/2 teaspoon cream of tartar

Heat the oven to 350 degrees. Spray a 9x13 pan with Pam. In a bowl whisk the eggs, vanilla, milk and sugar. Cut the each of the Croissants into 3 slices so they look like bread. Dip them in the egg mixture and cover the bottom of the pan.

In a bowl mix the pie filling and the lemon zest. Spread over the French toast in the pan. Cover with another layer of the Croissants dipped in the egg mixture. Pour the rest of the egg mixture over all. Cover with foil and bake for 50 minutes.

Remove from oven. Whip the 6 egg whites just until frothy. Add the cream of tartar, then sprinkle in the sugar 1 tablespoon at a time whipping on high in the mixer. Beat until stiff peaks are formed. Spread over the top of the French toast making little peaks. Set oven to broil with rack on the top and broil until just golden. You might have to move it around a little. Remove from the oven and let sit for 10 minutes. Cut and serve.

Olive Oil Desserts~Cookbook Review & Giveaway!

Do you ever wish you had some recipes that were healthier and heart friendly? Well, search no more because Micki Sannar has come up with a wonderful collection of desserts and none of them use butter. These recipes were designed specifically for baking with olive oil. Micki has eliminated the butter and hydrogenated oils found in common dessert recipes.

This cookbook is full of wonderful recipes for cookies, breads, muffins desserts and more. There are more than 60 wonderful recipes!

Here is one that I tried~

These were absolutely yummy! They were pretty easy to make, even though mine didn’t turn out quite as pretty as Micki’s.

Cinnamon Twisties

1/3 cup Olive Oil

1 1/2 cups warm water

1 tablespoon yeast

4 cups flour

1 teaspoon salt

1/2 cup sugar

1 teaspoon vanilla

1 egg

Cinnamon Sugar

1/2~3/4 cup sugar

1 tablespoon cinnamon

Easy Glaze

2 cups powdered sugar

1/3 cup evaporated milk

1 teaspoon vanilla

1 pinch of salt

Heat oven to 400 degrees. Pour olive oil onto a large jelly roll pan and spread evenly to coat the entire pan. Set aside.

Proof yeast by mixing 1/2 cup of the warm water with a tablespoon of sugar and yeast. Let stand 5 minutes.

combine remaining water with flour, salt,, sugar, vanilla and egg.

Add yeast/water mixture to flour mixture and knead by mixer or by hand. When dough is smooth and elastic, roll out onto a well floured surface. Shape into a large rectangle (just smaller than a jelly roll pan).

Using a pizza cutter, cut in half lengthwise, then slice widthwise by 1~1 1/2 inch strips. Twist strips and place side by side in a prepared pan, leaving about 1/4~1/2 inch between strips. Bottom of twisties will be coated with olive oil. Flip the twisties over. Evenly sprinkle each twist with about a teaspoon of cinnamon sugar (some of the cinnamon/sugar will fall into pan, that’s okay).

Cover with plastic and let rise until double in size (40~60 minutes).

Bake for 10~12 minutes or until tops are golden brown. While still hot, drizzle with glaze mixture.

Glaze Preparation

In small bowl, add powdered sugar, evaporated milk, vanilla and salt. Blend until completely mixed.

I love all the pictures in this cookbook, every recipe has a picture and they all make you want to try them. I plan on using this cookbook a lot!

You can purchase Olive Oil Desserts at Amazon and QVC.

Be sure and check out Micki’s blog and her website too!

Micki is giving one lucky Songberries follower the  a copy of Olive Oil Desserts! To enter just tell me what you love to bake, don’t forget you must be a public follower of my blog!

For extra entries you may~

1)Blog about this giveaway (with a link to me)(leave me a link)~5 entries~leave 5 comments

3)Like Olive Oil Desserts on Facebook~2 entries~leave 2 comments

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9)Grab my button(leave me a link to your blog&tell me where to find it)~5 entries~leave 5 comments

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11)Sign up for any of my other giveaways(top right side of my blog)~2 entries each~leave 2 comments

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I want to thank Micki for sponsoring this giveaway. This giveaway is open to US Residents only and will close April 6, 2011 at 12am.

~I received a product sample in order to write my review. I received no monetary compensation. All opinions expressed are mine.