Guest Author - Sandra Sable
New York Minute Pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix with fork until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1 to 2 tablespoons for each mini cake. Brown on both sides and serve hot.
Vermont Maple Blueberries
The easiest Blueberries.......Heat maple syrup (Real) and toss in blueberries. Heat on low for 5 minutes. Spoon over pancakes
Mini Danish
Ingredients
2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, diced
3/4 cup white sugar
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
2 teaspoons sour cream
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter, softened
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
3. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. So the filling is your choice....cherries, raspberries, lemon or just sweetened cream cheese. Place second can of rolls on top of filling.
4. Bake in preheated oven for 20 to 30 minutes.
5. In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing. Then cut in small bit sized pieces.
Simple Hollandaise Sauce
Ingredients
8 oz of butter
3 large egg yolks
2 tbsp of hot water
1 tbsp of lemon juice and a smidge
pinch of salt
pinch of cayenne pepper
Directions
1. Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
2. In a small mixing bowl, whisk together the egg yolks.
3. While continuing to whisk, add the lemon juice, salt and cayenne pepper to the beaten egg yolks.
4. Next, very slowly to start, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
5. Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
6. Serve immediately or keep warm for up to 30 minutes before serving.
For English muffins buy a loaf...or however many you require for your party of english muffin bread. Cut circles out and toast in oven. Butter and top with ham, scrambled eggs and hollandaise sauce, a true tiffany treat.
