Aprons and a Plan

Today has been a nasty, snowy, windy day here in central Utah.  Great time to spend some quality time with the kitchen.  The girls and I put our new aprons to good use (made by Grandma!)

aprons

As I spent the afternoon in the kitchen, I thought about one of my goals for 2012:  make a pie every month.   I know it’s a strange goal — after all, I usually am trying to restrict goodies and use less sugar.  But pie is a special kind of dessert.  It always seems to me to be more work than a cake, and especially if it is a fruit pie, more wholesome.  It is also old-fashioned and (in this family) consumed in a single sitting.

I realized that of all the things on my goal list for last year, this was one I had accomplished!  We have eaten some wonderful (and not so wonderful) pies this year.  So my plan is to share my pie resolution with you.  Here it is:  make a pie every month during 2013.  Share it with the group of us here on this site.  I am already excited to begin for 2013.  About the 15th of each month, I’ll post about the pie I made, and you can leave recipes or links in the comments to the pies you made.  Sound good?

Here’s my plan so far:

  • January — Honey Pecan pie (I’ve never made a pecan pie, and I object to corn syrup)
  • February — Grape Pie (the recipe says it is a lot like a gooseberry pie — I’ll have to try it!)
  • March — Lemon Meringue Pie
  • April — Old fashioned Indian Cream Pie (doesn’t the name say it all?)
  • May — The Best Rhubarb pie (with my mother-in-law’s secret ingredient)
  • June — Cherry pie (or some variation) for cherry season
  • July — Peach pie (the summer’s first peach pie is the best!)
  • August — Pear- maple syrup pie (I think I can get pears by then, and I’ve never made pear pie.)
  • September — Apple pie, of course!  Maybe an apple-raspberry, or apple-?
  • October — This could easily be another apple pie — apple season is wonderful or banana cream, Shandy’s favorite
  • November — Pumpkin pie with home cooked squash
  • December — Cranberry pie –now to choose my favorite recipe

Of course, the list is likely to change.  Still, I’m excited to share my pie creations with you, and see what you have to share as well!

Kids in the Kitchen: Hoot’n Annie Pancake with Strawberries

This time of year, our usual healthy breakfast routine totally fails.  It’s the fault of the farmers market.  After all, with fresh local peaches, pears, apples, raspberries and strawberries, who can resist making delicious fruit (desserts) breakfasts?  For the past few weeks we have been feasting on pear claflouti, apple crisp, peach cobbler and kuchen, and all kinds of other delicious breakfasts.

About a week ago, I attended a women’s health conference and heard The Food Nanny speak.  After I heard her, I said, “That is a job I would love to have!”  I immediately put her book on hold at the library, and brought it home yesterday.  Her plan for family meals includes “theme nights”:  Mexican, Italian and breakfast.  And in the cookbook, she had a picture of another delicious fruit breakfast.  She calls it German Pancake, I have also heard it called Dutch Baby, but in our family we call it Hoot’n Annie Pancake.

My grandma gave me the recipe when I got married, and we felt innovative by topping it with fried apples and whipping cream.  It has been a favorite family breakfast for a long time.  The Food Nanny’s idea was strawberries, sour cream and brown sugar.

Now, anyone who has not tried dipping strawberries in sour cream and brown sugar:  go buy some strawberries right now.  Yes, it sounds strange.  It is the best thing to do with strawberries ever.  So, how could we go wrong putting these on top of a pancake?  Eden and I came home from our run this morning and whipped up breakfast in about 5 minutes.  Slicing the strawberries was the most strenuous part of this recipe.

First, melt a stick of butter in a hot oven while you use the blender to mix the rest of the ingredients.  Pour the blended batter into the melted butter in the pan.

Then, set the timer for 30 minutes and prepare your toppings.

Serve and enjoy!

Hoot’n Annie Pancake with Strawberries

Serves 6

1/2 cup butter

1 cup milk

1 cup flour

6 eggs

Turn oven on to 375 degrees and place butter in 7×11 pan in oven to melt as it preheats.  Meanwhile, add milk, flour and eggs to blender and blend thoroughly.  When butter is melted, pour batter into pan and set timer for 30 minutes.  Do not open oven door while pancake is cooking.  Remove from oven and serve immediately.

Topping:

3 cups strawberries, cleaned and sliced

3/4 cup sour cream

1/2 cup brown sugar

Mix together sour cream and brown sugar.  Serve pancake topped with strawberries and cream mixture.

Do you enjoy having fruit based desserts for breakfast?  Stay tuned — I have another quick recipe for you soon.  Have a wonderful weekend!