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♦ WEDNESDAY, OCTOBER 25, 2006
4C
PANCAKES
From page tC
a nonstick skillet over medi
um-high heat. Add apples
and saute until just brown,
about two to three minutes.
Add maple and corn syrup
to apples and stir gently. Let
cook another two to three
minutes or until mixture
thickens. Serve with Apple
Pancakes.
Source: U.S. Apple
Association
Sweet Potato
Pancakes with
Apple Walnut
Topping
The perfect addition for
any brunch. The indulgent
Apple Walnut Topping with
the Sweet Potato Pancakes
makes this a hard combina
tion to beat. Don’t let shred
ding the potatoes scare you
away from this delicious
dish as potatoes are easily
shredded with the shredding
blade of the food processor.
The recipe is from the
Louisiana Sweet Potato
Commission and was cre
ated by Holly Clegg.
6 cups fresh sweet pota
toes (yams), peeled and
shredded
1/4 cup all-purpose
flour
1/2 tsp. baking powder
1/3 tsp. cinnamon
1 tbsp. honey
1 large egg
2 large egg whites
Apple Walnut Topping
(recipe follows)
In a bowl, combine the
shredded sweet potatoes,
flour, baking powder, cin
namon, honey, egg and egg
whites with a fork until
well blended. Heat a non
stick skillet coated with
nonstick cooking spray, and
drop about two tablespoons
(about three inches each)
into hot pan.
Flatten slightly with a
spatula and cook pancakes
over medium heat until
golden on both sides.
Set cooked pancakes on
plate and continue cook
ing until all pancakes are
cooked. Serve with Apple
Walnut Topping.
Makes about 18 potato
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pancakes.
Apple Walnut Topping
1/2 cup light brown
sugar
1/3 cup chopped wal
nuts
2 baking apples, peeled,
cored and thinly sliced
1 tbsp. orange juice
1/3 tsp. ground cinna
mon
In a skillet, add all the
ingredients and cook over
medium high heat, stirring,
until the apples are tender
and the brown sugar has
melted to form a syrup.
Banana Bread
Pancakes
Aunt Jemima
2 medium firm-ripe
bananas, peeled, sliced
1 tablespoon granulat
ed sugar
2 cups Aunt Jemima
Buttermilk Complete
Pancake & Waffle Mix
1 cup water
1 cup mashed very ripe
bananas (about 2 medi
um bananas)
1 teaspoon ground cin
namon
1 cup Aunt Jemima
Syrup, warmed
1/2 cup coarsely
chopped pecans, toasted
if desired
Combine sliced bananas
and sugar in small bowl; set
aside.
For pancakes, combine
pancake mix, water, mashed
bananas and cinnamon in
medium bowl; stir with wire
whisk until large lumps dis
appear.
For each pancake, pour
scant 1/4 cup batter onto hot
lightly greased griddle; top
with three to four banana
slices.
Turn when pancakes bub
ble and bottoms are golden
brown.
Serve topped with warm
syrup and pecans.
To toast pecans place in
single layer on microwave
safe plate. Microwave on
HIGH (100% power) 1 to 1-
1/2 minutes, until fragrant,
stirring once.
Oatmeal'Brown
Sugar Pancakes
A spoonful of brown sugar
929-8851
and a handful of oats make
these pancakes extraordi
nary
Oatmeal-Brown Sugar
Pancakes
2 cups Original Bisquick
mix
1/2 cup old-fashioned
or quick-cooking oats
2 tablespoons packed
brown sugar
1 1/4 cups milk
2 eggs
Heat griddle or skillet over
medium heat or to 375 n F.
Grease griddle with vegeta
ble oil if necessary (or spray
with cooking spray before
heating). In medium bowl,
stir all pancake ingredients
with spoon until blended.
For each pancake, pour 1/4
cup batter onto hot griddle.
Cook until edges are dry.
Turn; cook other sides until
golden. Serve with warm
syrup.
Peanut Butter
and Chocolate
Chip Pancakes
Great for kids and choco
late-loving grownups, too.
1 1/2 cups Aunt Jemima
Original Syrup
1/2 cup peanut butter
2 cups Aunt Jemima
Original Complete
Pancake Mix
1 cup water
1/2 cup miniature choc
olate chips
Heat pancake syrup in
microwave for 2 minutes,
add 1/2 cup peanut butter
and stir thoroughly
Syrup may be very hot
depending on wattage of
microwave oven. For safety
and best results, microwave
syrup in a four cup Pyrex
glass measuring cup with
a handle and use "a small
whisk to stir in peanut but
ter
Combine pancake mix ,
water and 1/2 cup of the
peanut butter syrup made
above
Stir until large lumps dis
appear
Stir in miniature choco
late chips
Cook on hot griddle accord
ing to package directions
until golden brown
Serve topped with remain
ing warm peanut butter
syrup
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FOOD
Nutty
Wholegrain
Pancakes
These nutritious, high
fiber pancakes are served at
Applewood Inn in Lexington,
Va. The recipe will feed a
crowd.
3/4 cup brown rice
flour
1/2 cup oat flour
1/2 cup oatmeal
1/3 cup ground nuts
1 tablespoon baking
powder
1/4 tablespoon, baking
soda
2 eggs
2 tablespoon brown
sugar
2 tablespoons canola
oil
1 tsp vanilla *
Cinnamon to taste
2 cups skim buttermilk
Mix dry ingredients.
Mix remaining ingredients
and then combine quickly
with the dry ingredients.
Cook on medium hot grid
dle until lightly browned on
both sides.
Heart Healthy
Pancakes
This one takes a little extra
effort, but the pancakes are
light and fluffy
1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking
powder
1/8 teaspoon salt
1 1/2 cups skim milk
2 tablespoons corn oil
2 egg whites
Combine dry ingredients
in large bowl. Add milk, corn
oil, and mix until just moist
ened.
• Beat egg whites in small
bowl until stiff peaks form.
Fold into batter.
An option is to place
greased teflon heart shaped
molds on a greased griddle
(medium high).
Pour batter into molds.
When bubbles begin to form,
remove mold and flip pan
cakes.
Or cook in usual way. Serve
with strawberry garnishes
and warm real Vermont
maple syrup.
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■ landing Pointe Shopping Center
W 402 Hwy 247, Suite 1200, Bonaire, GA.
h hw, m . JIB
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Pratt Bed and Breakfast,old
Saybrook, Connecticut
Brown Sugar
Oatmeal
Pancakes
10 tablespoons Quaker
Oats
1/2 cup whole wheat
flour
1/2 cup all-purpose
flour
1/2 teaspoon baking
soda 1/2 teaspoon salt
1/3 cup packed brown
sugar
1 egg
2 tablespoons vegeta
ble oil
1 cup buttermilk
In a small bowl, combine
the oats, flours, baking soda,
salt and sugar.
In another small bowl,
beat the egg, oil and but
termilk.
Stir into dry ingredients
just until moistened.
Pour batter by 1/3 cupful
onto a greased hot griddle.
Turn when bubbles form on
top; cook until the second
side is golden brown.
Sweet Potato
Pancakes with
Apple Walnut
Topping
The perfect addition for
any brunch. The indulgent
Apple Walnut Topping with
the Sweet Potato Pancakes
makes this a hard combina
tion to beat.
Don’t let shredding the
potatoes scare you away
from this delicious dish as
potatoes are easily shredded
with the shredding blade of
the food processor.
The recipe is from the
Louisiana Sweet Potato
Commission and was cre
ated by Holly Clegg.
6 cups fresh sweet pota
toes (yams), peeled and
shredded
1/4 cup all-purpose
flour
1/2 tsp. baking powder
1/3 tsp. cinnamon
Itbsp. honey
1 large egg
2 large egg whites
Apple Walnut Topping
478-987-2428
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plus Salads • Desserts • Drinks
HOUSTON DAILY JOURNAL
(recipe follows)
In a bowl, combine the
shredded sweet potatoes,
flour, baking powder, cin
namon, honey, egg and egg
whites with a fork until well
blended.
Heat a nonstick skillet
coated with nonstick cook
ing spray, and drop about
two tablespoons ( about three
inches each) into hot pan.
Flatten slightly with a spat
ula and cook pancakes over
medium heat until golden on
both sides.
Set cooked pancakes on
plate and continue cook
ing until all pancakes are
cooked.
Serve with Apple Walnut
Topping. Makes about 18
potato pancakes.
Apple Walnut Topping
1/2 cup light brown
sugar
1/3 cup chopped wal
nuts
2 baking apples, peeled,
cored and thinly sliced
1 tbsp. orange juice
1/3 tsp. ground cinna
mon
In a skillet, add all the
ingredients and cook over
medium high heat, stirring,
until the apples are tender
and the brown sugar has
melted to form a syrup.
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