Ma Whats For Dinner?» cinnamon

Pumpkin Pancakes

Alex aka Ma, What's For Dinner — Wed, 12 Oct 2011 11:00:51 +0000

As you know…

We’re kind of obsessed with pancakes around here.

We make them pretty much all.the.time.

But this glorious time of year reminds me to switch things up a bit.

Check out these bad boys.

WHAT YOU NEED:

1 ¾ c All Purpose Flour

3 1/2 t Baking Powder

¾ t Kosher salt

3/4 t cinnamon

1/2 t all spice

1/2 t ground nutmeg

3 T Granulated sugar

1 1/2 c Milk

1 large Egg

1 t Real Vanilla Extract

3/4 can real pumpkin puree

WHAT TO DO:

In a medium size bowl combine the dry ingredients. Make a well in the center and add in the egg, milk, and vanilla extract. Mix until smooth.

Fold in pumpkin puree being sure not to overmix, this will toughen the pancakes. Let your batter rest for 15 minutes before you cook them.

Preheat your frying pan to medium heat. You’ll know it’s hot enough when a drop of water skips along the surface. Melt a bit of butter on the pan.

Using a ladle drop about 1/3 cup batter onto your buttered pan for each pancake. When you see bubbles all over the top of the pancake, it’s time to flip. Flip only once and don’t press down on your pancake or they won’t be light and fluffy!

When the second side is browned pull them off and keep them warm under some tinfoil on a plate.

Top with butter and syrup or sprinkle with powdered sugar.

Passover Week – Charoset

Alex aka Ma, What's For Dinner — Fri, 15 Apr 2011 10:38:06 +0000

One of my favorite things about Passover is Charoset!

Charoset, if you’re not familiar with it, is sort of like a fruit salad.

It’s made from yummy apples and nuts sweetened with cinnamon and a little sweet wine.

So yummy on a big ol’ piece of matzoh.

Give it a try…the kids’ll beg for more!

WHAT YOU NEED:

3 apples, peeled, cored and chopped

1/2 cup chopped nuts, I like pecans

1/2 t ground cinnamon

1/4 cup honey

1/2 T lemon juice

1/3 cup sweet kosher for Passover wine, I like Manischewitz

WHAT TO DO:

In a medium bowl combine apples and pecans. Stir to combine. Sprinkle on cinnamon, honey, and lemon juice. Stir well. Add in your wine and stir again. Cover and refrigerate until ready to serve.

Serve on your seder plate or as a snack with matzoh.

Try and double or triple this recipe then keep it in the fridge. You can put it on top of cottage cheese or yogurt for a yummy breakfast or lunch treat!

Cheesy Pear Tart

Alex aka Ma, What's For Dinner — Mon, 14 Dec 2009 17:00:57 +0000

Serves: 6 Prep Time: 15 minutes Cook Time: 30 minutes

1/4 cup raw sugar

2 teaspoons ground cinnamon

1 sheet puff pastry, thawed

1/2 stick butter, melted

2 (15 1/4-ounce) cans pear halves, keeping stem end attached, cut into 1/4-inch thick slices

1/2 cup shredded Cheddar

Preheat oven to 400 degrees F.

In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake until pastry is golden and cooked through, about 20 to 25 minutes.

Remove from tart from oven, sprinkle with cheese and bake until cheese melts, 5 minutes more.

Stuffed Winter Squash

Alex aka Ma, What's For Dinner — Thu, 05 Nov 2009 17:00:45 +0000

Serves: 4 Prep time: 15 minutes Cook Time: 1 hour

2 acorn squash, cut in half, and seeds cleaned out

1 lb turkey sausage diced

1 cup cooked brown rice

1 tart apple (I used granny smith) peeled, cored, and chopped

1 pear, peeled, cored and chopped

1 T brown sugar

1 T maple syrup

½ cup chopped walnuts

½ cup craisins

½ cup golden raisins

1 t cinnamon

1 clove garlic chopped

½ t nutmeg

¼ cup apple juice

S&P

Unsalted butter

Extra Virgin Olive Oil

Preheat the oven to 450 degrees. Place your squash on a baking sheet flesh side up. Pierce the squash with a fork several times. Sprinkle with olive oil and salt and pepper.

In a large skillet over medium heat brown your turkey sausage, about 7 minutes. Meanwhile, in a large bowl combine rice, apples, pears, sugar, syrup, walnuts, craisins, raisins, cinnamon, garlic, nutmeg and apple juice. Stir to combine. When the sausage is browned add it to the stuffing mixture and season with S&P.

Distribute stuffing mixture evenly among your squash. Top with a pat of butter and bake for one hour.

Tasty Tidbit: You could make this dish with butternut squash or even a small pumpkin!