It Inspired Me

Hello fall!  Time for pumpkin!!  These fluffy sweet pancakes are delicious. No toppings needed.   2 Cups All Purpose Flour 3 Teaspoons Baking Powder 1 Teaspoon Salt 1 1/2 Teaspoons Ground Cinnamon 1/2 Teaspoon Ground Ginger 1/2 Teaspoon Ground Nutmeg 1/4 Cup Brown Sugar 1/4 Cup Granulated Sugar 1 Teaspoon Vanilla Extract 1 Cup Pumpkin Puree, about 1/2 can 2 Large Eggs 4 Tablespoons Butter Melted 1 1/2 Cups Milk Preheat griddle or large non-stick skillet to medium heat. In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk. Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix. Set the batter aside for 5 minutes. Butter your griddle or spray with non-stick cooking spray if desired. Pour out 1/3 cup of batter for each panca...

2 cups sugar 1 large lemon, zested and juiced 1 1/2 pints fresh strawberries, hulled and halved Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below. Sterilizing Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse ...

2 ripe medium avocados, diced 2 ripe medium tomoatoes, coarsely chopped 1 jalepeno chili, seeded and minced 1 c loosely packed fresh cilantro leaves, chopped 1 T fresh lime juice 1/2 t salt Mix avocado in a medium bowl and mash.  Add tomato, pepper, cilantro, lime juice and salt.  Stir gently to combine if not serving immediately place plastic wrap onto surface and refrigertae for up to 4 hours. Stir before serving.

Vanilla extract can get expensive but is so essential.  Once discovering how simple it is to make real vanilla, this should be a must.  Find a tall bottle that will hold at least a dozen vanilla beans.  Fill the bottle with vodka.  Let beans marinade for at least a month.

5 pounds apples 1 c sugar 1 1 /2 t cloves dash nutmeg 2 c apple cider 3 t cinnamon 1/4 t allspice Quarter apples.  Cook in large saucepan with cider, sugar and spices.  Cook till apples are soft but still retain their shape.  Cool and refrigerate. Can be mixed with sour cream or mayonnaise for a fruit salad dressing.

I love flavored butters.  They are great on bread or any breakfast item. 1/2 c butter, softened 1/3 c honey Blend the two together until smooth.  Refrigerate till used. Variations: for orange or lemon honey butter, add 2 tablespoons fresh orange or lemon juice and 1 teaspoon grated peel.  For cinnamon honey butter add 1 teaspoon cinnamon.

I've been wanting to make peanut butter for quite some time now.  I think my desire started when seeing the machine in the isle at Whole Foods.  After seeing a link to this post, I had to try it.  After making it I realize you really don't need a recipe.  But, I have to give a shout out to Avery at Averie Cooks.  She has taken pics along the entire process.  If I had not read her step by step description of how the butter will look, I would have thrown in the towel and marked it as a kitchen fail.  My next step is to experiment with the nuts used and additives.  It was simple and tasty.  Check out the process here: http://www.averiecooks.com/2012/07/homemade-peanut-butter.html