Crepes

2 large eggs
1 1/4 cups milk
1 cup all-purpose flour
2Tbsp Vegetable oil or melted butter
1/4 tsp. salt

In blender or large bowl using electric mixer, combine the eggs, milk, flour, oil (or butter) and salt.  Blend on high until well blended.  Cover and chill in fridge at least 1 hour or up to 24 hours.  Heat 10 inch nonstick skillet over medium heat for 2-4 minutes.  Spray bottom and sides of skillet with cooking spray.  Skillet should sizzle like crazy.  Whisk to recombine batter then measure about 1/3 cup of batter.  Tilt the skillet off the heat and pour batter to one side immediately twirling the skillet to coat the bottom with batter.  Cook about 1 minute.  Flip and cook about 30 seconds.  Transfer to a wire rack.  Spray pan with cooking spray every 2-3 crepes.  Can be placed on a baking sheet and lightly covered with foil and placed in a 200 degree oven to stay warm while you finish cooking crepes.

Macaroni and Cheese

This is another great Macarioni and Cheese recipe. This is a recipe from Ina Garten.

Macaroni and Cheese

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Best Buttermilk Pancakes

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter. Recipe from Martha Stewart.

Best Buttermilk Pancakes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Make-Ahead Crispy, Buttery Garlic Bread‏

12 Tablespoons butter, softened
4 garlic cloves, very finely minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
12 (1-inch) slices Italian or French bread

Using a fork, beat butter, garlic, sugar, salt and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.

Freeze the slices on a large baking sheet or plate until firm, about 15 minutes. Transfer the slices to a Ziploc bag and freeze for up to one month.

To serve, preheat oven to 425 degrees. Arrange bread on baking sheet and bake about 10 minutes until golden brown. Flip and bake until golden brown on the second side, 6-7 minutes more.

To serve the bread immediately instead of freezing, bake buttered bread on baking sheet at 425 degrees for 8 minutes then flip and bake 5 more minutes.

Chicken and Zucchini Casserole

Chicken and Zucchini Casserole

2 cups cubed cooked chicken

2 cups (3-4) diced zucchini

1 medium onion, chopped

1 package chicken stove stop stuffing

1/2 cup melted butter

1 can cream of chicken soup

1 cup sour cream

1/2 cup chicken broth

Preheat oven to 350 degrees. Steam zucchini and onion until tender, drain well. Mix lightly with chicken, sour cream, soup, broth, butter, and stuffing. Put in 9x13 pan and bake for 30-35 minutes or until golden brown.

Blueberry Muffins


Blueberry Muffins

1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 teaspoon lemon zest
1 cup fresh or frozen blueberries
1 recipe Muffin Topping (recipe follows)
1 recipe Muffin Glaze (recipe follows)

In a large bowl combine flour, sugar, brown sugar, baking powder, salt, and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter, and milk in center and stir just until blended. Carefully stir in lemon zest and blueberries. Fill 12 muffin cups. Sprinkle with Muffin Topping. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with Muffin Glaze.

Muffin Topping

1/2 cup pecans
1/2 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon lemon zest
2 tablespoons butter, melted

In a large bowl, combine above ingredients and sprinkle over muffins.

Muffin Glaze

1/2 cup powdered sugar
1 tablespoon fresh lemon juice

In a bowl, mix powdered sugar and lemon juice together. Drizzle over muffins after baking.

Bride's Biscuits

1 package dry yeast
1/2 cup warm water
5 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening or butter
2 cups buttermilk

Dissolve yeast in warm water. Let stand 10 minutes. Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in the shortening or butter with a pastry cutter or two knives. Combine buttermilk and dissolved yeast. Stir into dry mixture, working only until moistened. Put in a large, plastic, container. Cover and refrigerate several hours before baking. Dough can be stored in refrigerator for up to one week. Carefully roll out on a well-floured surface half-inch thick. Cut with a 2 1/2 inch biscuit cutter. Place on greased baking sheet. Bake at 400 degrees for about 15 minutes or until golden. Makes 3 dozen biscuits.