1. In a large bowl, stir flour, cornmeal, sugar, baking powder, soda and salt until blended. In a medium bowl, whisk eggs, buttermilk and melted butter until combined. Pour buttermilk mixture into dry ingredients, stir just until smooth.
2. Preheat oven to 250°F. Lightly coat a heavy large skillet with oil; warm over medium heat. Drop batter by ¼ cupfuls into skillet. Sprinkle each pancake with 1 tablespoon blueberries. Cook pancakes about 2 minutes per side, until bottoms are golden brown. Transfer pancakes to large baking sheet; place in oven to keep warm. Repeat with remaining batter and blueberries, adding more oil to skillet as necessary.
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These hotcakes are substantial enough to serve at dinner. Just substitute crumbled bacon and cheddar cheese for the blueberries. Top with sliced scallions and serve with sautéed onions and bell peppers.
Honey Nut Granola
A dd your family’s favorite nuts and dried fruit to this easy recipe. Since granola can burn quickly, keep an eye on the cereal as it bakes.
Makes 10 cups
6 cups old-fashioned or quick oats
2 cups chopped nuts, any kind
1 cup sweetened coconut flakes
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup honey or maple syrup
2 cups dried cranberries, raisins or chopped dates
1. Preheat oven to 325°F. In a large bowl, combine oats, nuts, coconut, cinnamon and salt. In small cup, heat honey or maple syrup in microwave just until warm. Fold honey into oat mixture, stirring to coat well.
2. Evenly spread granola on two large rimmed baking sheets. Place in oven and bake 25 to 30 minutes, carefully stirring granola often so it doesn’t burn. Rotate pans after stirring. Granola is done when it seems lightly browned, mostly dry and no longer sticky. Let granola cool 15 minutes on baking sheets; pour into large bowl. Stir in dried fruit. Press mixture into bowl with back of a spoon; this will form some clumps. Let cool completely before sealing into an airtight container.
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Warming the honey makes it easier to blend it into the oat mixture.
Ham and Cheese Stuffed Omelet
T his savory satisfying omelet is a great way to start the day—or a comforting light dinner.
Serves 2
1 tablespoon unsalted butter
5 large eggs
Salt and pepper
¼ cup diced cooked ham
¼ cup shredded Monterey Jack cheese
2 tablespoons snipped fresh chives
1. Melt butter in an 8 or 9-inch nonstick skillet over medium heat. Meanwhile, in a large bowl, whisk eggs, salt and pepper until frothy.
2. Once pan is hot, add eggs; let sit for 3 seconds, until edges begin to set. Using a spatula, draw cooked egg to center of pan. Tilt pan so uncooked egg runs to bare spots. Repeat process all around edge of pan until omelet is just set.
3. Sprinkle ham and cheese evenly over half of omelet. Cook 10 seconds, or until of desired doneness. Run spatula around pan to loosen edges. Jerk the pan sharply to move entire omelet. Tilt pan, resting edge of pan on serving plate. Gently slide omelet onto plate, using spatula to fold omelet in half. Sprinkle with chives and serve hot.
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Omelets cook best if you wait until the pan is hot before adding the eggs.
Sunday Sour Cream Coffee Cake
I f you make this cake once, you’ll make it a hundred times—it’s that delicious.
Makes 1 cake
TOPPING
1 cup chopped toasted walnuts
¾ cup light brown sugar
1 tablespoon ground cinnamon
CAKE
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 cups sour cream
1 tablespoon vanilla extract
1. Preheat oven to 350°F. Butter a large (10-cup) tube pan, preferably with a removable bottom. Dust pan with flour. In a small bowl, combine nuts, brown sugar and cinnamon for topping and set aside.
2. In a medium bowl, combine flour, baking powder, soda and salt. In a large bowl with electric mixer on high speed, cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, until blended, and stir in vanilla. Alternately add sour cream and dry ingredients, starting and ending with the dry ingredients.
3. Spoon half the batter into the prepared pan. Sprinkle half of the topping over the batter. Spoon remaining batter into pan. Sprinkle with remaining topping.
4. Bake 1 hour 5 minutes, until a toothpick inserted in center comes out clean. Run a knife around the edges to loosen from pan. Remove pan sides. Run a knife under cake to loosen from pan bottom. Carefully lift cake out of pan. Transfer to wire rack to cool.
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You can substitute plain yogurt or low-fat sour cream for the sour cream.
Corn Muffins with Raspberries
T hese are best eaten the day they are baked; the juicy berries will make the muffins soggy if left too long.
Makes 12
1 1/3 cups yellow cornmeal
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup plus
2 tablespoons buttermilk
½ cup (1 stick) unsalted butter, melted
2 tablespoons molasses
1 large egg plus
1 large egg yolk, lightly beaten 1 cup fresh raspberries or frozen raspberries, thawed
1. Preheat oven to 375°F. Lightly coat a standard muffin tin with cooking spray.
2. In a large bowl, whisk cornmeal, flour, sugar, baking powder and salt. Using a wooden spoon, fold in buttermilk, melted butter, molasses and beaten eggs until blended. Let mixture stand 10 minutes to absorb liquid. Gently fold in raspberries.
3. Drop batter into prepared muffin cups. Bake 15 minutes, until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Run a knife around muffin edges to release from pan. Transfer to wire rack to cool.
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