Friday, January 29, 2010

Turkey Salad

Simple. Basic. Old-School.


1/2 Pound Smoked Turkey, Thinly Sliced



Pulse Turkey in Food Processor until uniform. Add Mayonnaise to taste. Pulse until salad is smooth.

Serve with Crackers.

Sour Cream Pancakes


1 cup sour cream
7 tablespoons all purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract

Preheat skillet or frying pan over medium heat. Sift Flour, Sugar, Baking Soda, & Salt in a large bowl.

Add Sour Cream to Flour Mixture

In separate bowl, beat the eggs and vanilla together Pour egg mixture into sour cream/flour mixture.

Stir gently until all ingredients are mixed well. Do NOT OVER MIX!

Grease or Butter your skillet. Pour about 1/4 cup of batter per pancake onto hot skillet. Cook the pancake until the edges start to brown and the center begins to bubble. Flip and cook on reverse side 2 minutes-ish. Serve with Butter and Real Maple Syrup. **Preferrably Grade B**

(Recipe inspired by SmittenKitchen adapted from Edna Mae's Sour Cream Pancakes.)

Sunday, January 17, 2010

Dark Chocolate Toffee


Crushed Club Crackers (I Pulverize Mine in a Cuisinart)
1.5 Sticks Unsalted Butter
1 Cup Sugar
8 oz Semi Sweet Mini Chocolate Chips
1 small metal cake-icing spatula (Works best for spreading chocolate)

Preheat Oven to 400F
Line small cookie sheet with Aluminum Foil (Jelly Roll size pan)
Spread Cracker Crumbs evenly over foil

In saucepan: Melt butter over medium heat. Stir in Sugar and cook 3-4 minutes, stirring.

Pour evenly over Cracker Crumbs.

Bake in 400 Degree Oven for 4-5 minutes (Check so it doesn't burn)

Remove and immediately sprinkle Chocolate Chips over the Toffee. Place back in oven for 30 seconds to soften chips.

Remove and spread the chocolate evenly over the toffee with the Metal Icing Spatula.

You can top with Chopped Nuts or Sprinkles if you like.

Refrigerate 5 hours to overnight until solid.

Break into bite-size pieces.