milk

Quaker Oat Breakfast Companions

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Quaker Oat Breakfast Companions! I must confess, some days a cup of Italian espresso and a crispy wafer roll is enough to get my engine up and running. But on those mornings when I wake up ravenous, I turn to a hearty bowl of Quaker Oats with all the trimmings: pomegranate arils, orange slices, almonds, cinnamon, and brown sugar. I appreciate the fiber, fruit, and nuts for healthy living. Topped with a bit of honey and milk in lieu of brown sugar, and I’m left feeling full for longer periods of time. Plus, it’s a good source of fiber and iron. Switch things up now and then by choosing a bowl of oatmeal for breakfast. 

QUAKER OAT BREAKFAST COMPANIONS

Ingredients:

1 cup milk

1 dash sea salt 

1 dash cinnamon

1/2 cup whole grain oats

1 mandarin orange, peeled

1 tablespoon almond slices

1 tablespoon pomegranate arils

1 teaspoon brown sugar or natural honey

Instructions:

Combine milk, salt, cinnamon, and oats in a microwave-safe bowl. Microwave on High 2 1/2-3 minutes. Remove and mix well. Top with oranges, almonds, arils, and honey. 

Johnny Cake

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Johnny Cake! When my kids were younger, I made them Johnny Cake for breakfast. It was right-out-of-the-oven steaming hot cornbread topped with real butter and maple syrup. Growing up in the country, my mom made me Johnny Cake for breakfast once a week. And when she was a little girl, her mom made it for her, too. I guess that’s why it’s considered a comfort food. As Dr. Seus once said, “You will know the true value of a moment when it becomes a memory.” Family traditions are to be cherished. 

JOHNNY CAKE 

Ingredients:

1/4 cup butter, melted

1 cup milk

1 egg

1 1/4 cup yellow cornmeal 

1 cup flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon sea salt

Instructions:

Preheat oven to 400°. Spray an 8″x8″ pan with nonstick oil. In a large bowl, beat the melted butter, milk, and egg with a wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder, and sea salt at one time. Stir just until moistened. The batter will be lumpy. Pour batter into the prepared pan. Spread evenly in pan and smooth top of batter Bake 20-25 minutes, or until golden brown. A toothpick inserted in the center will come out clean. Serve warm topped with butter and maple syrup. 

Griddle Golden Pancakes

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Griddle Golden Pancakes!  Dust off that old iron skillet you’ve shoved to the back of the cabinet; you’ll never use the electric griddle again. The benefits? Foods brown beautifully holding the cooking temperature steady, plus cleanup is a snap. Just saying. The results are light, fluffy, and golden brown pancakes that would make your grandma proud. 

GRIDDLE GOLDEN PANCAKES 

Ingredients:

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon sea salt

1 egg, beaten

1 cup milk

1/2 teaspoon vanilla extract 

2 tablespoons butter, melted

Vegetable oil for skillet

Instructions:

Heat an iron skillet on medium to low heat. This may take about 5-8 minutes. Combine flour, sugar, baking powder, and sea salt in a bowl.  Form a well in the center. Add egg, milk, vanilla extract, and butter. Mix until a few lumps remain. Brush vegetable oil evenly onto the skillet. Using a 1/4 cup, drop batter into the oiled skillet. Cook 2-3 minutes on side one. Bubbles will appear on the surface before flipping over. Then cook 1-2 minutes longer.  Serve with warm maple syrup and butter. 

Raspberry Belgian Waffles

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Raspberry Belgian Waffles. Here is one food that grants permission to for any meal, day or night. It can be dressed up with fresh fruit in season, sweet and salty French butter, plus a drizzle of warm maple syrup. The “deep pockets” of a Belgian waffle are designed to hold extra toppings. Perhaps you might fill them with natural fruit jam, toasted pecans, or whipped cream. What a sweet and versatile crowd-pleaser. 

RASPBERRY BELGIAN WAFFLES 

Ingredients: 

2 eggs

2 cups flour 

1 3/4 cups milk 

1/2 cup vegetable oil 

1 tablespoon sugar 

4 teaspoons baking powder 

1/2 teaspoon sea salt 

1/2 teaspoon vanilla extract 

Fresh raspberries, for garnish 

Instructions: 

Preheat the waffle maker. Wash the fresh raspberries; set aside. In a large bowl, combine eggs, flour, milk, vegetable oil, sugar, baking powder, sea salt, and vanilla extract. Mix well until the batter is smooth. Using a pastry brush, apply a thin layer of vegetable oil onto the preheated waffle maker. Slowly pour the batter onto the waffle maker. Close the lid and cook for five minutes, or until golden brown. Transfer waffle to a plate. Repeat until all the batter is used. Serve waffles with maple syrup, butter, and fresh raspberries. Enjoy! 

Easter Coconut Macaroons

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Easter Coconut Macaroons! In my childhood I had two choices of candy bars featuring chewy coconut centers: one with chocolate or one with chocolate and almonds. (I’m sure you can recall the names.) I was drawn to the slightly caramelized taste around the edges as well as the sugary sweet dense centers. Years later I realized this was an Easter springtime favorite, highlighting Passover, because it fell into the kosher restrictions of omitting flour. No gluten! Some people dip the macaroons into chocolate. I like the candy-coated chocolate eggs and thought you might, too. 

EASTER COCONUT MACAROONS 

Ingredients: 

14-ounces sweetened flaked coconut 

3/4 cup plus 2 tablespoons sweetened condensed milk 

1 teaspoon vanilla extract

2 large eggs, whites only

1/4 teaspoon sea salt

4 ounces candy coated chocolate eggs, roughly chopped 

Instructions: 

Preheat oven to 350°. Line a baking sheet with parchment paper; set aside. In a mixing bowl, combine flaked coconut, sweetened condensed milk, and vanilla extract. Mix well. In another bowl, place the egg whites and sea salt. Beat with an electric mixer until stiff peaks form. Gently fold the egg whites into the coconut mixture until combined. Using two spoons, form heaping tablespoons of the cookie mixture into mounds on the prepared baking sheet; spacing about one inch apart. Bake for 25 minutes, or until the bottoms and edges are a deep golden brown. The tops should be lightly browned. Allow the macaroons to cool for a minute. Press chopped chocolate eggs into the center of each cookie. Cool completely on a wire rack. 

Irish Soda Bread with Whiskey Glaze

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Irish Soda Bread with Whiskey Glaze! In honor of an Irish tradition, this classic staple is made with simple ingredients. The hard crust and dense center is very filling and meant to be eaten often with meals. The sign of the cross on top symbolized protection of the family. Since yeast is not used, preparation comes easily and on short notice for unexpected guests who pop in. Make this bread today and the aromas linger to keep your home smelling nice in the days ahead. 

IRISH SODA BREAD WITH WHISKEY GLAZE

Ingredients:

1 cup raisins 

1/2 cup Irish Whiskey, or water

1/4 teaspoon cinnamon 

2 1/2 cups flour

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder 

1/2 teaspoon salt

3 tablespoons butter, softened 

1/2 cup buttermilk 

Irish Whiskey Glaze:

1 1/2 cups powdered sugar

1 teaspoon butter, softened 

3 teaspoons Irish Whiskey*

*For nonalcoholic glaze, substitute with 1/4 teaspoon vanilla and 2 1/2 teaspoons milk. 

Instructions:

Preheat oven to 375°. Grease baking sheet. In a small saucepan, combine raisins, Irish whiskey or water, and cinnamon. Bring to a boil, stirring occasionally, and then reduce to a simmer until the raisins are plump and the liquid is almost evaporated. Remove from heat. Do not drain. In a mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture until it resembles fine crumbs. Add raisins plus liquid. Stir to blend. Gradually stir in buttermilk until the dough pulls away from the side of the bowl. Turn onto a lightly floured surface and knead 2 minutes until smooth. Shape into a round loaf. Transfer to baking sheet. Cut an “X” in the top before baking. Bake 35 minutes or until golden brown. While the bread is is in the oven, combine powdered sugar, butter, and Irish whiskey. Stir until creamy. When the bread is finished, brush with glaze. Serve warm. 

Belgian Waffles

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Belgian Waffles!  Call me crazy, or call me lazy, but truth be told sometimes you need to take a shortcut in preparing a meal. Just because you’re short on time doesn’t mean you have to sacrifice taste. Here’s a perfect example: Belgian Waffles made from starter pancake mix in a box. Add a few extras like pure vanilla and fresh fruit to turn an ordinary waffle into a spectacular one. Make a batch for breakfast, brunch, or dinner. Let the cheers begin!

BELGIAN WAFFLES

Ingredients:

2 cups Log Cabin All Natural Pancake Mix

4 tablespoons oil

2 eggs

1 1/3 cups milk

1 tablespoon vanilla extract 

Instructions:

Preheat waffle iron. Combine pancake mix, oil, eggs, milk, and vanilla in a blender. Blend 30 seconds until lumps are removed. Let batter rest for a few minutes. Grease waffle iron if necessary. Pour batter by scant cupfuls onto center of hot waffle iron. Bake 3-5 minutes or until steaming slows and waffle is golden brown. Carefully remove. Serving suggestions: Fresh fruit, melted butter, dark amber maple syrup, pecans, whipped cream, and a side of bacon. 

No-Boil Mac ‘n Cheese

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: No-Boil Mac ‘n Cheese! Depending on who you talk to, there are probably over 100 ways to make macaroni and cheese. No wonder when the grandkids order it in a restaurant, they sometimes take one bite, turn up their noses, and push the plate away. Odds are, ever since they could hold a spoon as a toddler from the comfort of a high chair, more than likely Mother was busy preparing dinner and relied on the store-bought variety in the blue and orange box. It was cheesy, buttery, salty, and established itself as a comfort food early on. This recipe is more an adult version of an old favorite. Try it, if you dare. 

NO-BOIL MAC ‘N CHEESE

Ingredients:

8 ounces dry pasta shells

1/2 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded 

1/2 cup fontina cheese, shredded

1 1/2 cups milk

1/4 cup Greek yogurt

1/8 teaspoon mustard powder

1/8 teaspoon cayenne pepper

1 teaspoon kosher salt

1/4 teaspoon black pepper 

3 ounces cream cheese, cut into cubes

3/4 cup saltine crackers, crushed

1 tablespoon butter, room temperature 

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon paprika

Instructions:

Preheat oven to 375°. Butter a 9”x9” baking dish. In the baking dish, add dry pasta, half the mozzarella cheese, half the cheddar cheese, and half the fontina cheese. Add the milk, Greek yogurt, mustard powder, cayenne pepper, and 3 ounces of water. Season with kosher salt and black pepper. Stir to combine. Press the cubes of cream cheese into the pasta. Tightly cover the baking dish; bake for 25 minutes. Meanwhile, in a bowl, mix the saltine crackers, butter, onion powder, garlic powder, and paprika. Uncover the pasta; sprinkle with the remaining mozzarella cheese, cheddar cheese, and fontina cheese. Top evenly with the crushed cracker mixture. Bake, uncovered, 15-20 minutes longer, or until the cheese is melted and bubbly. Remove from oven and serve immediately. 

Blackberry Griddle Pancakes

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Blackberry Griddle Pancakes! There’s a couple of hard-fast rules for fluffy homemade pancakes. Do not over stir. As much as it comes from habit, don’t do it. Also, always combine dry ingredients and wet ingredients separately before folding them together. It means more dishes, but it’s worth it. Baking soda and baking powder actually create that wonderful light texture that fills the pancake with air. So, that being said, are you ready to give it a whirl? Remember: a good cook still eats the mistakes. 

BLACKBERRY GRIDDLE PANCAKES 

Ingredients:

2 1/4 cup flour

1/3 cup sugar

3/4 teaspoon sea salt

1/2 tablespoon baking powder

2 teaspoons baking soda 

1 cup milk

1/4 cup vegetable oil

1 tablespoon vanilla extract

1/4 cup apple cider vinegar 

1/4 cup sour cream

2 eggs

Instructions:

Preheat griddle to 375°. For gas stove griddles, set knob at medium-low setting for 10-15 minutes. While griddle is heating, sift flour into a bowl. Add sugar, sea salt, baking powder, and baking soda. Mix well. In another bowl, combine milk, vegetable oil, vanilla extract, cider vinegar, sour cream, and eggs. Mix well. Add the dry ingredients to the wet ingredients. Gently fold together, without over mixing. Allow the batter to rest for 5 minutes. The batter will be thick and bubbly. Lightly oil the heated griddle with butter. Gently pour 1/4 cup pancake batter onto the griddle. Do not overcrowd. Allow the pancakes to cook until bubbles appear around the edges, about 4 minutes. Then flip pancakes and cook 2 minutes longer until done. Remove from griddle and serve warm pancakes with creamy butter, fresh blackberries, and pure maple syrup.