Carrot Pancakes with Cream Cheese Drizzle

Madelyn and I were wasting time on Pinterest and discovered a recipe for Carrot Pancakes.  Everyone in my house loves pancakes, but normal, sugar-laden pancakes leave us hungry a short time later.  Our family of 9 also eats a triple or quadruple batch.  By the time everyone is full the kitchen is a disaster and the small people are climbing the walls.

Madelyn wanted to make these pancakes and I decided to let her.  We also served boiled eggs and apple sauce.  Mads made a double batch and everyone was full.  No one complained of hunger later in the evening.  They tasted unbelievably delicious and are loaded with carroty goodness.  I'm not saying that these are health food, but they are a great alternative to traditional pancakes.  We made a few substitutions and this is the final recipe.  Unfortunately, they were eaten too quickly for photographs.

Carrot Pancakes With Cream Cheese Topping

1 1/4 Cup Wheat flour
2 Tablespoons chopped walnuts (the original called for pecans, but we were out of them)
2 1/2 teaspoons baking powder
2 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/3 Cup packed brown sugar
1 1/2 cup milk
2 Cups finely grated carrots
2 teaspoons vanilla extract
1 beaten egg
Butter to grease pan

Cream Cheese Spread

4 ounces softened cream cheese
1/3 Cup powdered sugar
2 Tablespoons Milk
1 teaspoon vanilla
1/2 teaspoon cinnamon


In large bowl, combine flour, nuts, baking powder, cinnamon, salt, ginger.  Set aside.  In small bowl, mix together brown sugar, carrots, vanilla, and egg.  Add carrot mixture to dry ingredients in small batches and mix until moistened throughout.

Pour 1/4 cup of batter onto hot, greased griddle.  Cook on one side until bubble form and pop.  Turn and cook other side. 

To make the topping, the blend cream cheese, powdered sugar, milk, vanilla and cinnamon in small bowl with electric mixer.  Drizzle over warm pancakes.

Breakfast Pastries

Madelyn prepared these yummy "homemade" toaster pastries this morning.  They were crispy, sweet and warm from the oven.

Remove puff pastry from box and allow time for the pastry to thaw.  Be sure to separate the folds before it is completely thawed or it will stick together.  We could have made the pastry from scratch, but I can't tolerate that big a mess so early in the day.

Cut each pastry into three, using the fold lines as a guide.  Spread homemade jam to about 1/2 an inch from the edges.  We used strawberry.

Crimp the edges of the pastry with a fork and place on an ungreased cookie sheet.  Please, ignore my scratch, well-used pan.  Bake at 425 degrees F for 15-20 minutes.  Remove when golden brown.  The bottom will cook faster than the top, so watch carefully.

Enjoy!

Fresh Ravioli

                                                             

Joe received a pasta machine for Christmas.  He's been waiting impatiently to use it.  Sunday, we picked up some ricotta cheese, fresh Parmesan cheese, and mushrooms.  Joe and Amy spent the afternoon rolling pasta and making fresh ravioli.  They were so good!  I love the tenderness of fresh homemade pasta.  YUM!

 

The dough has rested and is waiting to go through the roller.



Here is the filling placed carefully on the rolled dough.

 

Pasta folded and the edges crimped.  Ready for cooking.


           

There was enough left over pasta to fill one gallon zip lock bag.  I love having home made ravioli ready for a quick lunch or dinner.  Thanks for another great meal, Joe!

Gingerbread Houses

My oldest daughter and youngest son decided that they wanted to make a gingerbread castle this year, instead of the traditional house.  They worked together to design the castle and then used left-over candy from Alison's Candyland birthday cake.  Unfortunately, they ran out of time for fancy decorating, but I loved Nesi made out of circus peanuts in the moat.

On Christmas Eve, Katie purchased a gingerbread house kit from work because they were clearing them out.  After we had returned from church and eaten dinner, Katie helped Paige and Allie make this gingerbread house.  Can anyone guess where Katie works on the coloring and the gingerbread man (Homer) from the kit?

German Potato Salad

2 pounds potatoes
1/3 pound bavcvon
1/2 cup chopped onion
2 Tbsp. sugar
1 Cup water
1/2 Cup vinegar

Cooks potatoes until not quite done, peel and slice. Cook bacon until crisp, drain and crumble. Reserve 1/4 to 1/3 cup drippings. In same pan cook onion in drippings. When tender add water and vinegar and sugar cook for two minutes, add bacon. Pou over potatoes. Put in top of double boiler or crock pot for 1-2 hours. If eating right away cook potatoes until done. Add 2 Tbsp flour to cooked onions. Stir until thickened, then add water vinegar and sugar. cook 1-2 minutes, add potatoes and serve.

Dutch Apple Cake

2 1/2 cups flout
2 tsp. baking powder
2 Tbs. sugar
1 cup butter
1 tsp. vanilla
1 egg, slightly beaten
6 cooking apples sliced

Topping
1 1/2 cup sugar
2 1/2 Tbs. flour
1/2 tsp. salt
1/4 cup butter
1 tsp. cinnamon

Sift dry ingredients together; Cut in butter until crumbly. Add vanilla to egg and then blend with flour mixture. Press evenly onto the bottom and sides of a 15 x 10 x 1 inch pan. Cover dough with overlapping layers of apple slices.

Combine topping ingredients and sprinkle over apples.

Bake at 350 degrees for 45 minutes or until apples are tender and topping is golden brown. Serve warm or cold with whipping cream.

Toffee Butter Crunch

1 Cup Butter
1 Cup Sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup chocolate chips
1/2 cup almonds or pecans toasted

Butter a 15 x 10 x 1 baking pan. Set aside.
In heavy 2 quart saucepan melt butter; add sugar, water, syrup. Cook and stir over med-high heat until boil. Using candy thermometer, continue boiling, stirring constantly until 290 degrees. Remove from heat and add nuts. Spread candy quickly into buttered pan. Melt chocolate and spread onto slightly cooled candy. If desired sprinkle additional nuts over warm chocolate.
Let candy cool completely, then break into small pieces. Store tightly covered in refrigerator.