Martha Stewart’s Easy Basic Pancakes

Yield: 12 to 15 pancakes

Photo by MarthaStewart.com

Ingredients:

• 1 cup all-purpose flour, (spooned and leveled)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons unsalted butter, melted, or vegetable oil
• 1 large egg
• 1 tablespoon vegetable oil
• Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

 

Directions:

1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.)
6. Serve warm, with desired toppings.

 

Pancake Variations:

• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

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Cheesecake Layered Red Velvet Cake

“I love both red velvet cake and cheesecake. So why not combine them into one stunning dessert? It’s best when served chilled, right out of the fridge”. —Melissa Gaines, Knoxville, Tennessee

Photo by Taste of Home©

Yield: 16 Servings

Ingredients:

• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1/2 cup sour cream
• 4 teaspoons all-purpose flour
• 1-1/2 teaspoons vanilla extract
• 2 large eggs, lightly beaten

 

CAKE:

• 1-1/2 cups sugar
• 1-1/2 cups canola oil
• 1 cup buttermilk
• 2 large eggs
• 1 bottle (1 ounce) red food coloring
• 2 teaspoons cider vinegar
• 1 teaspoon vanilla extract
• 2-1/2 cups cake flour
• 2 tablespoons baking cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt

 

FROSTING:

• 3 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups butter, softened
• 1 tablespoon vanilla extract
• 3 to 3-1/2 cups confectioners’ sugar

 

Directions:

1. Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment paper; grease paper.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet.
3. Bake 40-50 minutes or until center is set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled.
4. For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
5. In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture.
6. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
7. For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners’ sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting.
8. Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.

Originally published as Cheesecake Layered Red Velvet Cake in Taste of Home Christmas Annual Annual 2016, p168

Mama’s Cornmeal Hushpuppies from Trisha Yearwood

by Trisha Yearwood of Food Network’s show, “Trisha’s Southern Kitchen”

Yield: 48 hushpuppies

Ingredients:

Photo by Food Network©

2 cups self-rising white cornmeal
3/4 cup finely chopped onion
1 large jalapeno, chopped fine
Kosher salt
2 cups buttermilk
8 cups peanut oil, for frying

 

Directions:

1. In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
2. Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
3. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

 

Cook’s Note: If you can’t find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

For more information, click here.

 

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen  by Trisha Yearwood (c) Clarkson Potter 2008

 

For more Trisha Yearwood as a performer, click here to see her and Eagles’ band member Don Henley sing  their hit “Walkaway Joe.”

 

Blueberry Zucchini Squares Recipe

Photo by Taste of Home©

Yield: 24 Servings (2 dozen)

Ingredients: 

• 2 cups shredded zucchini (do not pack)
• 1/2 cup buttermilk
• 1 tablespoon grated lemon peel
• 3 tablespoons lemon juice
• 1 cup butter, softened
• 2-1/2 cups sugar
• 2 large eggs
• 3-1/4 cups plus 2 tablespoons all-purpose flour, divided
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh or frozen blueberries

 

GLAZE:

• 2 cups confectioners’ sugar
• 1/4 cup buttermilk
• 1 tablespoon grated lemon peel
• 2 teaspoons lemon juice
• 1/8 teaspoon salt

 

Directions:

1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
2. In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.
3. Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
4. In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

 

Nutritional Facts
1 piece equals 270 calories, 8 g fat (5 g saturated fat), 36 mg cholesterol, 197 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

 

 

Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

 
Originally published as Blueberry Zucchini Squares in Taste of Home June/July 2015

White Chocolate Raspberry Torte Recipe

Yield: 12 Servings

Ingredients:

• 1 cup butter-flavored shortening
• 2 cups sugar
• 4 large eggs
• 1 cup white baking chips, melted and cooled
• 1 teaspoon vanilla extract
• 2-1/2 cups cake flour
• 1 teaspoon baking powder
  

  Photo by Taste of Home©

• 1/2 teaspoon baking soda
• 1 cup buttermilk

 

Filling:

• 2 cups fresh or frozen raspberries
• 3/4 cup water
• 1/2 cup sugar
• 3 tablespoons cornstarch

 

Frosting:

• 1 package (8 ounces) cream cheese, softened
• 1 cup white baking chips, melted and cooled
• 1 carton (12 ounces) frozen whipped topping, thawed
• Fresh raspberries, optional

 

Directions:

1. Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside.
2. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla.
3. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans.
4. Bake 26-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper.
5. In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool.
6. In same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers.
7. In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator.

 
Originally published as White Chocolate Raspberry Torte in Taste of Home December/January 2010, p47

 

Ranch Dressing and Dip Mix

This versatile recipe converts easily into a creamy dip or smooth dressing. It’s delicious served with fresh veggies or drizzled over greens. —Carolyn Zimmerman, Fairbury, Illinois

Photo by Taste of Home©

Yield: 1 cup or approximately 96 servings

Ingredients: 

• 2 tablespoons plus 2 teaspoons dried minced onion
• 1 tablespoon dried parsley flakes
• 2-1/2 teaspoons paprika
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 teaspoons pepper
• 1-1/2 teaspoons garlic powder

 

Additional Ingredients for Dressing:

• 1 cup mayonnaise
• 1 cup buttermilk

 

Additional Ingredients for Dip:

• 1 cup (8 ounces) sour cream

 

Directions:

1. In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: about 6 tablespoons mix (enough to make 6 batches).
2. To prepare dressing: In a bowl, combine 1 tablespoon mix with mayonnaise and buttermilk; refrigerate. Yield: 2 cups.
3. To prepare dip: In a bowl, combine 1 tablespoon mix and sour cream; refrigerate for at least 1 hour before serving. Yield: 1 cup.

 

Nutritional Facts:
1 serving (2 tablespoons) equals 107 calories, 11 g fat (2 g saturated fat), 6 mg cholesterol, 140 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.

 

Originally published as Ranch Dressing and Dip Mix in Quick Cooking July/August 2000, p19

Cilantro Salad Dressing Recipe

Sara Laber of Shelburne, Vermont suggests using this zippy dressing over greens or hot or cold boiled potatoes.

Yield: 4 Servings or approximately 1/2 cup

Photo by Taste of Home©

Ingredients:

• 1/2 cup fresh cilantro leaves
• 1/4 c. buttermilk
• 1/4 c fat-free mayonnaise
• 1/8 tsp. sugar
• 3 drops hot pepper sauce
• Salad greens and vegetables of your choice

Directions:
In a food processor or blender, place cilantro, buttermilk, mayonnaise, sugar and hot pepper sauce; cover and process until smooth. Serve over greens and vegetables. Store in the refrigerator. Yield: about 1/2 cup.

Nutritional Facts
2 tablespoons of dressing equals 18 calories, trace fat (0 saturated fat), 1 mg cholesterol, 124 mg sodium, 3 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: Free Food.

Originally published as Cilantro Salad Dressing in Taste of Home August/September 1999, p16

Avocado Dressing

Yield: 2 cups or 16 Servings

Photo by Taste of Home©

Ingredients:

• 1 cup buttermilk
• 1/2c. fat-free plain yogurt
• 1 ripe avocado, peeled and sliced
• 2 green onions, chopped
• 1/4 cup minced fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. dill weed
• 1/8 tsp. pepper

Directions:
In a blender, combine all ingredients; cover and process until blended. Transfer to a jar with a tight-fitting lid or small bowl. Serve immediately or refrigerate.

Nutritional Facts
2 tablespoons equals 30 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 96 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 fat.

 

Originally published as Avocado Salad Dressing in Simple & Delicious May/June 2007, p52