Three Bear Gingerbread Pancakes with Lemon Syrup

Goldilocks would definitely have loved these little cakes. Fun for kids and the big kid in all of us!







These little gingerbread cakes have been a favorite for many years. The lemon syrup is a perfect pairing with the gingerbread flavor. I found the little pancake molds at a dollar store a few years ago and they have been so much fun to make for the grandkids. Of course the pancakes taste just a good in their round, usual form but the little bear cakes just make you want to smile. So fun! The eyes are raisins, the mouth a dried cranberry and the nose a piece of dried mango rolled in a ball.


1 1/3 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp ginger
1 tsp. cinnamon

1 egg
1 1/4 cup milk
1/4 cup molasses
3 Tbs. salad oil

Stir together flour, baking powder, baking soda, salt, ginger and cinnamon.

Beat egg with milk in a large bowl. Beat in molasses, then oil. Add flour mixture and stir just until combined. (Batter can be a little lumpy)

Pour about 1/4 cup of batter on a hot griddle.





Lemon Syrup

1/2 cup sugar

1 Tbs. cornstarch

pinch of nutmeg

1 cup hot water

2 Tbs. butter

1/2 tsp. lemon zest (only the yellow, no white of rind)

2 tsp. fresh lemon juice

In a medium saucepan, mix 1/2 cup sugar, 1 Tbs. cornstarch, and a pinch of nutmeg. Gradually mix in 1 cup of hot water. Cook, stirring over medium heat until mixture is thick and clear. Add 2 Tbs. butter or margarine, 1/2 tsp. lemon zest, and 2 tsp. lemon juice. Stir until the butter melts.

Makes about 1 1/2 cup syrup

Wishing you smiles and warm hugs!

-Debbie-

Chicken (& Flank Steak) Marinade

Another Great Recipe From The Black Family!

Yum!

My mouth begins to water just looking at Deb's picture. It looks so delicious!


Thanks for this great submission.

Take a zip lock bag and put the following
ingredients in it:

1 cup soy sauce

1/2 to 3/4 cup brown sugar

1 cup water

2 cloves minced garlic

1 tsp. fresh grated ginger or if using dry powder 1/2 tsp.

Mix well inside the enclosed zip lock bag and then place about 2 lbs. of chicken in bag.

(If using flank steak, cut into 1 inch strips)

If you add more brown sugar, the sweeter the marinade - grill over low to medium flame until your desired tenderness. (For the two of us - I cut the recipe in half and put in two large chicken breasts and we made two meals out of it)

We had this on Sunday for lunch - it was wonderful on the chicken. I like trying different marinades for meats and this is one of our favorites - a little oriental - but sweet!

If you like tomatoes - here is a different recipe:

Grill Tomatoes:

Core the tomato then slice in half, place the tomato half on a baking sheet. Rub olive oil on the tomato, add a little salt (we like sea salt), add chopped fresh basil (about 1/4 to 1/2 tsp. per tomato). Turn your oven on broil and place the tray under the broiler for about 5 minutes. Pull from the oven and then sprinkle your favorite grated cheese on top. We have used feta, mozzarella and gouda. You will be surprised at the new creation on your plate. Put back under the broiler to toast and melt the cheese - about 4 to 5 minutes.

Happy grilling on the Mountain!

- Debbie -

Spinach Salad with Citrus Vinaigrette

One Fabulous Dressing!












I love the dressing on this salad. It just explodes with flavor. You use the bacon drippings instead of oil and I credit that for its great flavor.

2 bunches spinach

1o slices bacon, cut in slivers

1/3 cup bacon drippings

1/4 cup orange juice

1/4 cup cider vinegar

1/4 cup currant jelly (Smuckers makes a current jelly)

3/4 cup sliced almonds, toasted

1 (11 oz.) can mandarin oranges

Rinse, trim and dry spinach. Tear into bite size pieces and place in a large bowl. Fry bacon until crisp and drain on paper towels. Reserve 1/3 cup drippings in a small saucepan. Add orange juice, vinegar and jelly to bacon drippings. Just before serving, bring dressing to a boil and pour over spinach. Set aside a handful of bacon and toasted almonds for garnish, adding the remainder to to the salad and toss. Garnish with mandarin oranges and reserved bacon and almonds.

I had a piece of "Sunshine Chicken" left so I added it to the salad.

Toasted Almonds:

To toast almonds, spread nuts in a single layer on a baking sheet. Bake in a preheated 350 degree oven for 4 to 8 minutes, watching carefully so you don't burn them. It will take longer if your nuts are refrigerated or frozen. Look for a changed in color and a strong nutty smell. I don't like to get them really brown because they can taste burned. Just barely brown is good.

Wishing you warm days and gentle breezes!

-Debbie-

Sunshine Chicken

A Tangy Marinated Chicken That Is

Perfect For Your Summer Barbecue!

Sunshine, glorious sunshine! I've enjoyed the sun on my face and the feeling of heat in my bones. There is nothing quite like the warmth of a spring sun that wakes up the world to get a move on and start growing. So, in honor of the sun, I share one of my favorite grilling or broiling recipes for "Sunshine Chicken". This is moist and lemon tangy with just a little zip of red pepper. It is good hot and also cold on a crisp green salad. Really, try this one as it is one of my favorites!

1/2 cup lemon juice (only fresh lemon juice will do)

1/2 cup orange juice (also use only fresh orange juice)

2 Tbsp. chicken granules

1 Tbsp. minced garlic or 1/4 tsp. garlic powder

1 tsp. oregano

1 tsp. crushed red pepper flakes

2 lbs. chicken breasts (I use skinless)

Put all of the ingredients in a zip lock bag or a shallow covered baking dish and marinate for 2 to 3 hours. Occasionally turn chicken over. Don't marinate overnight because I think it gets a little too tangy. 2 to 3 hours is about right.

Grill on the barbecue or I sometimes broil on low in my oven.

You can baste with the marinate but discard any that is left after you finish.

Have a Sunshine Day!

-Debbie-

Baggie Omelets

Omelets Your Way!

An Adventure In Cooking!

Soooo Fun!

This is one yummy breakfast and can be made on your kitchen stove, a Camp Chief, Coleman stove, or even over the campfire. Really, this is one of my favorite new ways to cook an omelet.

So, lets gets going with instructions.

First: Buy good quality baggies. I bought them at the dollar store last year for girls camp and some of them broke so we had to double bag all of the omelets. It is more cost effective to just buy Hefty bags or another good quality and use one bag. I used quart size but I know some people just use sandwich size. I like the bigger ones because there is more to grasp with my tongs when I'm taking them out of the water.

Second: Assemble all of your omelet ingredients in bowls so that each person can put in what they like. I always wash the outside of my egg shells off before I use them. Just rise under warm water and dry.

It 's a good idea to write each persons name on the outside of the bag with a permanent marker so if you have several bags cooking at the same time you know who is the owner of each omelet.

Third: Crack the eggs into the baggie and add the other ingredients you like. I usually allow about 2 eggs per person. It really helps to work in teams here and have one person hold the bag while the other breaks the eggs and puts in the bag. Just less messy.

My Aunt always added cottage cheese to her scrambled eggs and I loved the flavor so I added a teaspoon of cottage cheese to mine. My husband thought I was strange but I liked it! However, I was sad when I finished my omelet because I forgot to get out the mushroom that I bought special for this. I think mushrooms make an omelet. Guess I'll have to make another one tonight!

Fourth: This is the fun part! Close the zipper and smoosh everything up. When that is done, unzip the top a little and work the air out.

Fifth: Drop the baggie into a large pot of boiling hot water. Cooking times can vary on how long to cook because of the number you put in your pot and how hot your water is. It took about 5 minutes to cook the one I did. I just kept touching it with my tongs and when it felt solid, I took it out and it was done. Another one I made kept floating too much and the center wasn't cooking so I just pushed it under the water and it cook right away. Remember, this is adventure-frizzle cooking so it's not exact but that is the fun it in!

NOTE: Ater I did this post, my son told me he turns the heat to medium and then covers the pot. That did help to cook the top of the omelet a little more evenly.

Sixth: When you feel it is done, remove from the pot with tongs.

Seventh: Unzip and if it looks ok, gently slide out of bag onto a plate. If it still looks a little runny, zip back up and put back in the water to cook a little longer.

Eighth: Slide out onto your plate, enjoy, and then go make another one!



Wishing you yummy breakfasts and Sunshine days!

-Debbie-

Oatmeal Pancakes with Apple Topping

Tastes like an oatmeal cookie!

Um Good!

I love to try new pancake recipes because you can be so creative with just a few basic ingredients and if you make a goof it hasn't cost you a fortune. This was a new recipe and I liked the spicy flavor. Really, it tastes a lot like an oatmeal cookie. You do need to be a little patient to make them and plan ahead but I think you'll be happy with these flavorful little P-cakes. The apple topping is a little bonus that just takes a few minutes to make and is a tasty addition.

2 cups oats (I used Old Fashioned)
2 cups buttermilk *
1/2 cup flour
5 Tbsp. brown sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg

2 eggs, lightly beaten
1/4 cup melted butter

*I was at the cabin and did not have any buttermilk, so I used 2 cups of milk and and 2 Tbsp. of lemon juice and let it stand for 5 minutes -It worked ok.

In a large mixing bowl, stir the oats and buttermilk together. Let rest for 30 minutes.

This is where your "plan ahead" comes in. You don't want to have 15 grandchildren sitting at the table waiting for pancakes while the oatmeal is soaking for 30 minutes. Not a good idea!

In a mixing bowl, mix the flour, brown sugar, baking soda, baking powder, cinnamon and nutmeg. After oatmeal mixture has set 30 minutes, add flour mixture, eggs, and melted butter to oatmeal mixture. Stir just to combine. Heat a skillet to medium heat, spray with Pam and pour about 1/4 cup batter for each pancake. Cook 3 to 4 minutes, until bubbles form on top and edges start to dry. (These pancakes take a little longer to cook than regular ones and don't try to cook them on too high of heat. ) This is where the patience comes in!

Apple Topping

2 apples, peeled, cored and sliced 1/4 inch ( I like Braeburn. Jonathan, or Granny Smith
4 Tbsp. butter
4-5 Tbsp. sugar
1/4 tsp. cinnamon
1/2 cup walnuts, toasted

Melt butter in a skillet over medium heat. Add apple slices, sugar, and cinnamon. Cook until apples soften, 10 minutes or so. Take off the heat at this point. Place pancakes on a plate, top with a few apple slices and sprinkle with toasted walnuts. I also like to drizzle a little hot maple syrup over everything. Mm!

Toasted walnuts:

I love toasted nuts!!! I think it just enhances the nut flavor 100 percent. It just takes a few minutes and is well worth the effort.Preheat your oven to 350 degree. Spread nuts in a single layer on a baking sheet. Bake for 4 - 8 minutes, watching carefully so you don't burn them. When you can smell the nuts they are usually done. I don't like them as well when they "look" brown and toasted because they can pick up a little burned flavor. So, take them out when you get a strong nut smell.

I love whole toasted almonds as a snack. Just get the big bag at Costco and toast away! You'll love them.

Wishing you a hearty, yummy breakfast!

- Debbie -

Mountain Clam Chowder

If I make it on the Mountain, then it's Mountain Clam Chowder.

This is a wonderful chowder for the cooler days of spring. I like to keep several cans of clams at the cabin as a quick emergency meal if I have unexpected company stop by.

2 6 oz. cans minced clams

1 cup finely diced celery

1 cup finely diced onions

2 cups finely diced potatoes

1 1/2 tsp. salt

pinch pepper

1/2 tsp. sugar

White Sauce:

3/4 cup butter

3/4 cup flour
1 quart of whole milk or half and half

Drain clam juice into diced vegetables and then add just enough water to cover. Cook until tender (about 20 minutes)

Heat together butter and flour and cook until well blended. Add 1 quart of milk or half and half. I like half and half best. Stir constantly over medium heat until thick and smooth. Add the vegetables with liquid to the white sauce and then stir in clams and heat everything but do not boil. Salt and pepper to taste.

This recipe makes enough for 4. I often double it.

May your day be filled with sunshine and joy!

- Debbie -

Daffodils N' Lemon Bread

Daffodils and Lemon bread
bring cheer to any spring day!









This weekend was another soggy and gray day on the Mountain. However, I was thrilled to see the 150 daffodils that we planted last fall in full bloom. They warmed my heart and soul and I found great joy as I watched them gently sway in the breeze. I must thank Donna for the inspiration in planting them. Last year, I passed by her cabin and saw her gorgeous plantings and resolved to follow her example. We were well rewarded with the daffodils cheerful beauty this weekend.

When I saw our yellow daffodils, I thought of Old Fashioned Lemon Bread. This has been a favorite recipe for many years and I pulled it out this weekend. It also gave us a pick-me-up on a rainy day. The bread is sweet and the glaze is pucker-power tart. Kind of like spring. A nice warm sweet day followed by a pucker-power tart day. So, Daffodils and Old Fashioned Lemon bread are the perfect spring combination.

1 1/2 cups flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt

2 lg. eggs
1/2 cup milk
1/2 cup salad oil
2 tsp lemon zest

Mix flour, sugar, baking powder and salt in a large bowl.

In a small bowl, beat eggs, milk, oil and fresh lemon zest until blended.

Add egg mixture to flour mixture and stir just until blended. The key to fantastic quick breads is not to overmix. Just mix until ingredients are barely blended. Pour batter in one greased and floured 5 x 9 loaf pan or two small 3 x 6 loaf pans.

Bake 350 degrees for 40 to 45 minutes

As soon as the bread comes out of the oven, leave the bread in the pan and poke holes all over the top and then drizzle warm glaze over the loaf. Do this process on a rack with a pan underneath to catch any glaze that overflows.

Let the bread cool in the pan on a rack for about 10 minutes and then turn out onto the rack and let cool completely.

Glaze:

4 Tbsp. fresh lemon juice
1/3 cup sugar

Put in a small saucepan and gently heat until sugar dissolves. Keep warm and then drizzle over hot loaf. This is a pretty tart glaze but I love it paired with the sweet bread.




It really is worth it to invest a few dollars and get a "zester". This little tool just takes the outside citrus layer off and doesn't get the white, bitter part of the lemon skin. Well worth the investment.

Do use shortening to grease your pans and then sprinkle with flour and tap out any excess. If you just spray with Pam, I have found that the loaves bake uneven. I had much better results with grease and flouring.

Use a toothpick and poke holes all over the top of the hot bread.





Drizzle hot lemon syrup over the hot bread and then put on a cooling rack and let cool for about 10 minutes.






Let the bread cool completely and then cut and enjoy!



Write note to yourself!

Next fall, buy and plant daffodils!!!






Happy Spring!

- Debbie-