Sweet Potato Pancake Recipe

I admit this is a selfish post, just have to have it on this website.  I am a sweet potato jacks, sweet potato casserole, sweet potato pie and  sweet potato biscuit eater and maker so it was love at first sight when I saw the image of this lovely stack of none other than sweet potato pancakes.

Sweet Potato Pancakes, makes about 12

2 small sweet potatoes

1.5 c flour
1.5 c buttermilk
3 1/2 t baking powder
2 eggs
1/4 c butter, melted
cinnamon, to taste
dash of ground cardamom
dash of freshly grated nutmeg

 

 

 

Click for Recipe

Image from different recipe of Sweet Potato Pancakes but this looks good too- (http://amomwriting.blogspot.com)

Easy Quiche Recipe

Quiche is great for brunch and dinner.  Make your crust or keep it simpleQuiche buy store bought crust or puff pastry.  I personally love bacon in mine and goat cheese.  A quiche is much like a chef salad.  You can throw what you’ve got in it.  Classic choices for cheese are goat, cheddar and Parmesan. Meats may include chicken, ham or bacon.  Add vegetable to it or use vegetables instead of mean.  Sautéed mushroom, shots, and garlic are my go to. I’ll even sautéed cherry tomato for a pop of color. Use what you like but let this recipe be a guide. Now let’s fill it in.

In my opinion parmessan cheese, goat cheese or a gruyere cheese will impart the best the best flavor.  I like the sharp taste.

Ingredients:

  • 5 eggs (varies by depth of crust/Use 6 for deep dish)
  • 1 Cup ( use an extra half for deep dish)
  • a teaspoon of vanilla if you are making this for brunch. (OPTIONAL)
  • Cup full of broken bacon strips(pork), cup of cubed chicken or mushrooms
  • cup of parmessan cheese
  • 1/4 cup of white or green onion
  • 2 cups of Spinach ( I sauté  the spinach in olive oil first)

If you don’t have parmessan use whatever cheese you have if you have the parmessan in a container then add some to your egg an milk mixture.   Pepper to taste in your mixture.  Mix cheese, eggs, milk, pepper, onions and vanilla together.  Place meat or mushroom in the crust.  Pour mixture over.  Put in oven in 30 minutes.  Enjoy!

 

 

Champorado Recipe (Filipino Chocolate Cereal)

Burntlumpia.typepad.comFilipinos have been enjoying chocolate cereal long before the likes of Cocoa Puffs, Cocoa Pebbles, Cocoa Crisp, Count Chocula, or Chocolate Frosted Frosty Krusty Flakes (Only sugar has more sugar!) ever entered the sweet-toothed maws of hungry children. Although these factory-produced, mass-marketed, sugar-filled cereals are fine and dandy for breakfast (I’ve enjoyed many of them), they lack the rustic homemade charm, and overall stick-to-yo-ribs-ness, of FilipinoChamporado.

Champorado may perhaps be the original chocolate cereal as it is quite literally a “chocolate cereal”–it’s made fromchocolate tablea and cereal grains in the form of sweet sticky rice. Put more simply though, Champorado can best be described as a sort of chocolate rice porridge. Or perhaps it can be likened to a warm bowl of oatmeal crossed with a chocolate bar–only better. Way better.

Ingredients

Serves 2-4

  • 1/2 cup Malagkit (sweet sticky rice), rinsed and drained
  • 1 cup evaporated milk, plus more if needed
  • 1 cup coconut milk, plus more if needed
  • 4 chocolate tablea, crushed
  • Sugar, to taste

Click to See Directions

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Simple Breakfast, Lots of Style

Scones and breakfast cakes are classic foods and always presented well on tiers.  With daring splash of originality plates were placed on what looks to be gift boxes.

Photo by Multiculturalcookingnetwork.com Veronica Hererra

 

Thinking about having brunch and would love the simplicity of a cereal bar?  You display does not have to go south.  Take a look at this display with a variety of cereals, fruits and milk.  Add a few elegant natural trimming and Wow.  We take no credit for this idea.  Saw it posted on facebook:

How to Poach an Egg & Eggs Florentine Recipe

The egg is cracked into a bowl of any size, and then gently slid into a pan of simmeringwater and

Eggs Florentine as variation of the Poached Egg

cooked until the egg white has mostly solidified, but the yolk remains soft. It is quite common for a small pat of butter or margarine to be added to the container for the egg, to prevent the egg sticking to its container. The ‘perfect’ poached egg has a runny yolk, with a hardening crust and no raw white remaining.

Fresh eggs will yield the best results.Broken into simmering water, the white will cling to the yolk, resulting in cooked albumen and runny yolk.

To prevent dispersion of the white of the egg, a small amount of vinegar may be added to the boiling water.   Stirring the water vigorously to create a vortex may reduce dispersion.  Special pans, with several small cups, allow a number of eggs to be poached at the same time. Other methods of producing poached eggs, such as using cling film to keep the egg perfectly formed have been documented.

If the eggs are at room temperature, the cooking time is 2 mins 30s to 2 mins 40s. If the eggs are taken from a refrigerator, then a longer time of about 3mins is required. Dipping the eggs into cold water for a few seconds immediately after taking them out of the boiling water helps prevent over-cooking.

See Eggs Florentine Recipe

Denny’s Free Grand Slam Breakfast

For the second year in a row, Denny’s announced plans to serve Free Grand Slam breakfasts as part of its Super Bowl campaign. The giveaway will take place on Tuesday, February 9th,  from 6 a.m. to 2 p.m., and the company expects to serve 2 million free meals including some signature dishes such as waffles, pancakes, sausage and eggs. Dennys has over 1,500 locations nationwide.

In addition to the free breakfast on Tuesday, Denny’s is also offering a chance to win a free breakfast once a week as part of their rewards program. The first 500,000 people to sign up can win a free burger and fries, which they can eat in March.

Sweet potato Biscuit Recipe

As a teenager, I use to dream of opening a restaurant which would feature the sweet potato prominently on the menu.  My family made sweet potato jacks which is an empanada filled with sweet potato, sweet potato pie and sweet potato biscuits.  This  Sweet potato Biscuit Recipe is from my paternal family side – MCCN Editor, Crystal Johnson

Ingredients

  • 3 cups (325 grams) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/8 teaspoon of baking soda
  • A pinch of salt
  • 3 to 5 tablespoons of sugar
  • 1/2 cup (113 grams) coldunsalted butter, cut into small pieces
  • 1 medium size sweet potato boil until soft.  Then let cool
  • 1 large egg, lightly beaten

Sweet Potato Biscuit retouch

Instructions:

Mix dry ingredients with butter into mixer.  Use a dough hook.  As it mixes it will begin to build into a ball.   Add sweet potato and egg little by little.   Flour the surface you are going to use then use rolling pin over your dough mixture.   Use biscuit cutter, round cookie cutter or mouth of a glass to cut biscuits.  Place in pan and cook at 400 degrees for about 10 to 15 minutes.

Let’s say you’re not above a shortcut, try this version using Bisquick

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Recipe for Beignets: A New Orleans Specialty

Beignets (picture from Photobucket.com)

 If you have a sweet tooth, this recipe was made for you. This fried dough sprinkled with powdered sugar is a confectionary dream for those of us who are not ashamed to admit we’ve eaten sugar sandwiches. This treat is so beloved in Louisiana that it became the state doughnut in 1986.

Here’s the recipe for beignets! Do yourself a favor and get a pot of coffee brewing to go with this special indulgence.

Recipe for Beignets (Whatscookingamerica.net)

Ingredients

1 cup lukewarm water

1/4 cup sugar

1/2 teaspoon salt

1 egg, room temperature & beaten

2 tablespoons butter, softened

1/2 cup evaporated milk

4 cups bread flour or all-purpose flour

3 teaspoons instant active dry yeast

Vegetable oil*

Powdered sugar for dusting

* Use just enough vegetable oil to completely cover beignets while frying.

Instructions

Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.

To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares or circles.

In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don’t rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.

NOTE: The dough can be kept for up to a week in the refrigerator – it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)

Makes 18 beignets.

Learn about the History of King Cake:

 http://www.multiculturalcookingnetwork.com/component/k2/item/372-north-america-king-cake.html

Pictures from rachelleb.com