Makes about 20 pancakes; 5 to 6 servings
Notes: For consistency, cooks at Marston’s in Pasadena, California, prefer canned Maine blueberries in syrup; we like fresh blueberries in their batter too. Serve these pancakes with butter and warm maple syrup.
- * 2 cups all-purpose flour
- * 1 1/2 teaspoons baking soda
- * 1 1/2 teaspoons baking powder
- * 1/2 teaspoon salt
- * 2 large eggs
- * 2 1/2 cups buttermilk
- * Salad oil
If your market sells hazelnuts with the skins removed, you can skip Steps 1 and 2, and just finely chop the nuts.
6 servings (serving size: 2/3 cup)
- * 1/4 cup hazelnuts
- * 3 cups fat-free milk
- * 1 1/2 cups regular oats
- * 1/3 cup ground flaxseed
- * 1/2 teaspoon ground cinnamon
- * 1/4 teaspoon salt
- * 1/2 teaspoon vanilla extract
- * 3 tablespoons brown sugar
- * 3 tablespoons slivered almonds
Prepare a batch of this smoky-sweet mix to have on hand when visitors drop by. Or pack them into handsome jars to give as gifts.
2 1/2 cups (serving size: 2 tablespoons)
- * 1 tablespoon grated orange rind
- * 1 tablespoon fresh orange juice
- * 1 large egg white
- * 2 cups pecan halves
- * 1 tablespoon dark brown sugar
- * 1 teaspoon kosher salt
- * 1/2 teaspoon ground chipotle chile pepper
- * Cooking spray
- * 1/2 cup sweetened dried cranberries
Prep: 10 min., cook: 5 min., Bake: 22 min. These sweet and crunchy nuts are scrumptious when paired with a creamy Brie or Camembert or sprinkled over salad. They freeze beautifully in a zip-top plastic freezer bag for up to 3 months.
Makes about 2 cups
- * 1/2 cup powdered sugar
- * 1/4 teaspoon salt
- * 1/4 teaspoon ground red pepper
- * 4 cups water
- * 2 tablespoons unsalted butter
- * 1 teaspoon sugar
- * 1/8 teaspoon cayenne pepper
- * 1/2 teaspoon kosher salt
- * 2 cups pecan halves
- * 2 teaspoons chopped fresh rosemary
Notes: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.
- * 1/2 cup chopped onion
- * 1 tablespoon olive oil
- * 1/2 teaspoon cumin seeds
- * 1/2 teaspoon dried oregano
- * 2 tablespoons tomato paste
- * 1 tablespoon white wine vinegar
- * 24 fresh cilantro leaves
Makes about 2 qt. (serving size: 1 cup)
Prep: 10 min., Cook: 5 min., Steep: 10 min.
- * 4 cups water
- * 7 green tea bags
- * 1/2 cup honey
- * 4 cups cold water
- * 8 cups boiling water
- * 8 tea bags
- * 2 teaspoons freshly grated ginger
- * 1/3 cup honey
Prep.: 5 min., Cook: 10 min., Stand: 5 min., Chill: 1 hr.
- * 1/2 cup fresh lemon juice
- * 4 cups water
- * 3 family-size tea bags
- * 3/4 cup sugar
“This is a wonderful treat on a cold winter morning and can be soothing at night in front of a warm fireplace.” -TM
- * 1/2 cup water
- * 1/3 cup honey
- * 5 tablespoons unsweetened cocoa
- * 1/2 teaspoon ground cinnamon
- * 1/8 teaspoon ground nutmeg
- * 1/4 teaspoon salt
- * 4 cups 2% reduced-fat milk
- * 1 teaspoon vanilla extract