Pecan Sour Cream and Buttermilk Pancakes

3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, buy ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, health ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Firecracker Cupcakes

Photo: property of Cathy at the Noble Pig

Pop Rocks take me back to the days of Piggly Wiggly. I often followed my brothers there to buy candy to sell at school. Some days while at dance class, viagra a few of us girls would run down to the corner store during break to buy Pop Rocks and Now-and-Laters. Not the best of snacks, but it was more about the experience of little blasts inside our mouths that made us giggle.

Source: Adapted from Patrick Decker by Cathy at Noble Pig
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter
1-1/4 cups sugar
8 egg yolks
2 tsp vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees. Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes. Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour. Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.

Gently fold in the sprinkles. Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.

Variations:
-Use store bought cupcakes or boxed mix.
-Use any canned frosting.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Firecracker Cupcakes

Photo: property of Cathy at the Noble Pig

Pop Rocks take me back to the days of Piggly Wiggly. I often followed my brothers there to buy candy to sell at school. Some days while at dance class, viagra a few of us girls would run down to the corner store during break to buy Pop Rocks and Now-and-Laters. Not the best of snacks, but it was more about the experience of little blasts inside our mouths that made us giggle.

Source: Adapted from Patrick Decker by Cathy at Noble Pig
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter
1-1/4 cups sugar
8 egg yolks
2 tsp vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees. Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes. Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour. Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.

Gently fold in the sprinkles. Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.

Variations:
-Use store bought cupcakes or boxed mix.
-Use any canned frosting.

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, rx we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, buy information pills books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, capsule but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.
3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
3 eggs, ailment this site room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini (about 2 and 1/2 medium sized)
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, ampoule baking soda, healing baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.
Zucchini

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, visit this November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, stuff large bowl, order beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

Zucchini Bread
This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.
I stumbled upon serious eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. Slice, sickness a family member of Serious Eats, offers suggestions for the best pizza across the country. Have any questions about food ask the Serious Eats community.

Serious Eats is more than the typical food blog/restaurant review source. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary. Serious Eats Recipes are proposed to be the best garnered from chefs, cookbooks and the web. For trusted advise on the best places to eat around the world turn to Serious Eat’s Eating Out section.

The Serious Eats family of sites includes:
Slice Pizza Weblog
A Hamburger Today hamburger blog
Photograzing a place for people to share their best food photography, discover new food blogs, and find delicious inspiration
During the summer when it is really hot, malady I have to come up with something enticing to get the kids outside. The car wash has always been an instant hit. It is pretty hard to keep them away from buckets of water overflowing with soap.

After they are bored of washing the cars, sildenafil the atmosphere turns bubble hysteria. I have to patrol the dish soap or else they will use the whole bottle. Practically anything with a hole can be used to blow bubbles with. Drinking straws, there string, slotted spoons, even strawberry baskets. See what will make a bubble and what does not. Will a square hole make a square bubble? Bubbles Anyone?

Homemade Touchable Bubble Solution: 2 cups bubble solution, 1 1/2 cups of water, 4 tablespoons dish washing liquid, 4 tablespoons light corn syrup.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, ask cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, ask a family member of Serious Eats, pill offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Firecracker Cupcakes

Photo: property of Cathy at the Noble Pig

Pop Rocks take me back to the days of Piggly Wiggly. I often followed my brothers there to buy candy to sell at school. Some days while at dance class, viagra a few of us girls would run down to the corner store during break to buy Pop Rocks and Now-and-Laters. Not the best of snacks, but it was more about the experience of little blasts inside our mouths that made us giggle.

Source: Adapted from Patrick Decker by Cathy at Noble Pig
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter
1-1/4 cups sugar
8 egg yolks
2 tsp vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees. Line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about four minutes. Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour. Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.

Gently fold in the sprinkles. Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla. Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.

Variations:
-Use store bought cupcakes or boxed mix.
-Use any canned frosting.

I was suckered into joining the Children’s Book of the Month Club last year. What can I say, rx we love books around here. If there is a major holiday that warrants gifts you can bet the kids are getting a book from us. Doesn’t sound very fun; but, buy information pills books are one of the few things the kids never loose interest in.

So far I have been responsible enough to decline all the monthly selections before they ended up at my house. This month I got a little busy and forgot. I was just about to send the package ‘return to sender’ when curiosity got the better of me. Usually I can go online and see what books are the featured selection of the month past and present, capsule but surprisingly CBOM.com revamped their site. In the end I tore into the package.

We love Elephant and Piggy. It is the tale of two best friends who love to have fun; one a little more reserved than the other. The way they interact reminds me so much of Adelin and Mason. Mo Willems, the author and creator of Pigeon, packs a whole lot of humor and fun into the award winning tales in the Elephant and Piggy series.

Pecan Sour Cream Buttermilk pancakes

Anyone who knows me knows that I am a breakfast fanatic. I could eat breakfast foods for every meal if I let myself. The idea for pecan sour cream buttermilk pancakes came from a book I was reading about a woman who loves to cook, order a hitman for the US government, this her best friend’s conniving vicious mother and the Italian Mob. Every morning Agnes gets out of bed and makes breakfast for her friends and family who have gathered around her place in anticipation of her God daughter’s wedding. Her specialty is sour cream and buttermilk pancakes studded with pecans. I have been thinking about those pancakes ever since. Cook’s Illustrated was the closest match combining melted butter, buy sour cream, buttermilk and two eggs.

These pancakes are amazing. The sour cream gives the flavor a boost that other buttermilk pancake recipes lack. They are tender and thick but not mushy. Agnes served hers with a fried ham steak.

Grazie Agnes il mio amico. Buon appetito

Stack of pecan sour cream buttermilk pancakes

Source: Cook’s Illustrated
2 cups unbleached all purpose flour
2 Tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk, room temperature
1/4 cup sour cream, room tempertature
2 large eggs, room temperature
3 Tbsp butter, melted and cooled slightly
1-2 tsp vegetable oil
Pecans, broken or whole

Whisk together the flour, sugar, salt, baking powder and baking soda. In a second bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined; it will be lumpy and thick. Let sit for 10 minutes

Using 1/4-cup measurement pour batter on the medium heat hot griddle. Dot with pecans. Cook until bubbles form on top, about 1-2 minutes then flip. Continue to cook about 1 minute longer or until bottoms are golden brown.

Makes 16 four-inch pancakes

Variations:
-For this recipe use Gold Medal or Pillsbury. If using a higher protein flour such as King Arthur, use an extra two Tbsp of buttermilk.

Tips: Do not over mix the batter. It will become too runny. It is still edible but for fluffier pancakes gently fold the wet ingredients into the dry just until combined.

23 Replies to “Pecan Sour Cream and Buttermilk Pancakes”

  1. I read your opening paragraph and it sounded just like me! I read the same book (several times–love it!) and have been dreaming about those pancakes! I pulled the book out again, skimmed through it to find the page where they mention the ingredients and was just searching the web to see if I could locate a recipe and came across your page. I am so excited! Might have to make these for supper tonight! Thanks much!

  2. I am glad you stopped by. They talk about her famous pancakes so often they should have included a recipe. But I hope you find this recipe fits the bill.

  3. Ha! I love that book too, and that’s how I got to thinking about this recipe. What WERE they thinking, not including a recipe? The authors missed the boat there, but I’m glad you’re filling the gap!

  4. I’ve thought of making those pancakes since first reading that book. I recently re-read it and started searching for a recipe that matched the ingredients listed in the story. Glad to see I’m not the only one who gets recipe ideas from books they read–and that book in particular! Thanks for finding this recipe, can’t wait to try it out.

  5. Too funny, I just read the same book this week and wondered why no recipe was included. Do you think Jennifer Cruisie realized what a frenzy she’d create when she wrote that book? Thanks for the recipe!

  6. omg, just finished reading the book for like the tenth time, I absolutly love it. I have been craving those damn pancakes for so long i cant believe i have finally found a reputable recipe. Will be trying this in the a.m. Cant wait!!!!

  7. Yup, I also just finished rereading the book, and decided dinner tonight was going to be pancakes and bacon — was thinking ham, but bacon is what is in my freezer. Anyway, this was exactly what I was looking for. Thanks for posting it!

  8. Wow, looks like this book is more popular than i thought!
    a friend just reccommended it to me and i hanvt even finished it yet, but from the moment she mentioned those pancakes, i stopped reading to look up a recipe. thank you sooooo much for provideing one. in the book, agness mentions adding cinnamon, has anyone tried this? Im sure it only makes them even more delecatable.

  9. Oh my god yes! I am in love with Jennifer Cruisie and I just re-read this book and was reminded of the pancakes…mmm the pancakes 🙂 I’ve been looking for a good recipe that can show me how to make these but I don’t like pecans so I wanted to substitute them with a fruit of some kinda. I was thinking either bananas or apples. Ideas?

  10. Agnes and the Hitman is one of my favorites. I too had just finsihed re-reading it and was craving the pancake recipe. Jenny Crusie posts several recipes on her site but she admits she ahsn’t perfected the pnes for pancakes yet. I’m thinking we should probably send her this one!

  11. Dear fellow Agnes fans I just shot Jennifer Cruise an email with the link to this recipe (Thank you Jenna for the idea) asking her to rate it. I will keep you posted.

  12. I just finished that book for at least the 10th time (one of my favs, love her, get her old stuff) and decided to finally look up a recipe. Yay! Here’s one that sounds great and I intend to try it. I love to cook and collect recipes and I always thought she should have included a recipe in that book. This looks pretty much like I imagined it.

  13. I love the book but hate how they didnt include the recipes! I was just reading eat and began to crave the pancakes ive never even tasted. I plan to make these in the morning:) thank you for posting!

  14. Kendra, I hope that they are everything you have dreamed they would be. In fact since you just reminded me of them I think we are having pancakes in the morning for breakfast.

  15. I am so glad this was on here!!! I was in the middle of reading it and put it down to get online to see if there was a recipe for these pancakes!!!! THANK YOU!!!! I will try them as soon as I get all the ingredients!!!

  16. So I am reading the book now and just like the rest of you….I am dying to try these pancakes. Gonna have them for Sunday morning breakfast!! Two of my passions together…a good book and good food…can’t go wrong!!!!

  17. I can’t believe I actually came across this site and RECiPE! My husband and I just finished a trip to/from Wisconsin listening to this book on audio. Everytime those pancakes were read we were dying for some! Reading the posts I’m not surprised there’d be others searching for the same thing. THANK YOU not only for the recipie but what’s become our own bit o blog page to share our enjoyment of a story we’ve all read! If you ever do come across the chocolate raspberry cupcakes, please post it too! And keep us posted on any thoughts from the author! I’ll be making these soon 🙂

Comments are closed.