Fluffy Yummy Pancake

Ingredients

1 1/2 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/8 teaspoon freshly ground nutmeg

2 large eggs, at room temperature

1 1/4 cups milk, at room temperature

1/2 teaspoon pure vanilla extract

3 tablespoons unsalted butter, plus more as needed

Easy and yummy pancake recipe. Thanks to
 http://www.foodnetwork.com/recipes/food-network-kitchens/pancakes-recipe.html

Directions

1) In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

In another bowl, beat the eggs and then whisk in the milk and vanilla.

2) Melt the butter in a large cast iron skillet or griddle over medium heat.

3) Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and 

whisk until a thick batter is just formed.

4) Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to 

make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced 

apart. 

5) Cook, until bubbles break the surface of the pancakes, and the undersides are 

golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the 

second side. Serve immediately or transfer to a platter and cover loosely with foil to keep 

warm. 

6) Repeat with the remaining batter, adding more butter to the skillet as needed.

Procedure for adding fruit to pancakes: Once the bubbles break the surface of the 

pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip 

with a spatula and cook for 1 minute more, being careful not to burn toppings.

White Chocolate Cranberry Cookies

Ingredients
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup dried cranberries, chopped
3/4 cup white chocolate chips
3/4 cup macadamia nuts, chopped

Directions
Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.

1. With an electric mixer, cream the butter and both sugars together until smooth. 
2. Add the vanilla and egg, mixing well. 
3. Sift together the flour and baking soda. 
4. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. 
5. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes.
6.  Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

Recipe courtesy Trisha Yearwood
http://www.foodnetwork.com/recipes/trisha-yearwood/white-chocolate-cranberry-cookies-recipe.html

Muffin Tin Egg Bakes

Courtesy: http://www.bettycrocker.com/recipes/muffin-tin-egg-bakes/b9d3353d-5794-4887-bcf2-bede23541c5c

• Ingredients: 
• 3 tablespoons butter
• 6 eggs
• 2 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 slices bread, cut into quarters, or 12 slices baguette French bread
• 1 1/2 cups shredded cheese (1 to 3 kinds)
• 1 1/2 cups cooked diced or crumbled meats (1 to 3 kinds such as bacon, sausage or ham)
• 3 cups cooked vegetables (1 to 5 kinds such as cooked spinach, asparagus, bell peppers, green onions, mushrooms, etc.)

Directions

1. Heat oven to 350°F. Generously grease 12 regular-size muffin cups with the butter.
2. In medium bowl, beat eggs and milk until well blended. Stir in salt and pepper.
3. Arrange bread, cheeses, meats and vegetables in separate bowls.
4. Allow each person to build their own egg bake in muffin cup(s). Start by pressing 1 or 2 bread pieces/slices in each muffin cup then add a total of about 1/4 cup of desired fillings to each cup. When all muffin cups are filled, pour egg mixture over each to cover.
5. Bake 12 to 15 minutes or until set and knife inserted into egg mixture comes out clean