Pancakes

Pancakes

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Pancakes
Pancakes are a wonderful way to start Christmas Day. Light, fluffy with a little tang from buttermilk is what sets these pancakes apart from others. Pancakes on Happensatthebean.com
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Place all the dry ingredients into a large bowl and whisk to combine.
  2. In a medium bowl, whisk eggs, add buttermilk, butter and vanilla. Add wet mixture to the flour mixture and stir just until combined(don’t over mix the batter).
  3. Heat griddle(or cast iron pan)over medium-low heat. Add an additional tablespoon of butter to griddle once it stops foaming, spoon or ladle about 1/2 cup of the battle on to hot surface.
  4. Cook for 2-3 minutes, until you see small bubbles on the top side. Flip and cook additional 2-3 minutes until golden brown on both sides. Makes about 8-10 pancakes.
  5. Serve hot, top with butter and real maple syrup.

Marcella Hazan’s Red Sauce

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Marcella Hazan’s Red Sauce
This is perhaps the most famous recipe created by Marcella Hazan. It also may be one of her easiest. Its canned tomatoes an onion peeled and halved some salt and butter, yes butter. The butter gives the sauce an unparalleled luxurious velvety richness.
Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
Ingredients
Instructions
  1. Using a stick blender, break up tomatoes or dump into a bowl and use you hand to gently break up tomatoes.
  2. In a medium pot, add tomatoes, salt, butter, onion and basil over med-high heat.
  3. When a rapid simmer is achieved, lower heat to medium and cook stirring time to time for 40 minutes.
  4. Serve with a pound of pasta.

Tennessee Bread Pudding

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Tennessee Bread Pudding
Bread pudding is the ultimate classic comfort food. It’s like a custard with much more texture. This bread pudding is water based vs milk & heavy cream. It’s not over-the-top or as rich but it’s still pretty good.
Prep Time 25 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Prep Time 25 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 350F degrees.
  2. Combine water and sugar in a large bowl, until sugar dissolves. Beat in milk and eggs with a whisk until blended.
  3. Stir in raisins, butter, vanilla, cinnamon and nutmeg.
  4. Add bread to bowl and let it stand for 30 minutes. Pushing down occasionally.
  5. Pour mixture into a lightly buttered 9-by 13-inch pan. Bake for 45 minutes. Take a toothpick and insert into middle of pudding. It should come out clean indicating it’s done.
  6. Cool slightly and serve.
Recipe Notes

If you like coconut or pineapple add 1/2 cup to 1 cup with raisins. 

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Pommes Anna

 

 


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Pommes Anna
Pommes Anna is a classic French dish of sliced, layered potatoes cooked in a melted butter. This is a simple dish made with common ingredients and cookware. There are special copper “Pommes Anna pans” available(hint hint). Some people use cast iron pans but they can be too heavy to flip. I use carbon steel pans because it’s large enough to make 8 servings yet light enough to flip these beautiful potatoes crust side up.
Prep Time 10 minutes
Cook Time 50-55 minutes
Servings
people
Prep Time 10 minutes
Cook Time 50-55 minutes
Servings
people
Instructions
  1. Peel the potatoes and slice into 1/4-1/2 inch pieces using a knife or mandoline. Do NOT place in water, all the starch will wash away.
  2. Melt the butter in a small pan, set aside.
  3. Generously brush the bottom and side of a 9 inch heavy ovenproof skillet(cast iron or carbon steel). Brush the bottom of the pan with some of the butter and up the sides arrange the slices, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt pepper and nutmeg. Repeat 2-3 times.
  4. Cover the layered potato slices with a buttered round foil, place another small pan on top of the foil. Bake in the middle of a preheated 425 degree oven for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes, or until the slices are tender and golden. Invert the potato cake onto a cutting board or large plate and cut it into wedges.
  5. ****Caution when inverting, some of the melted butter may drip out of pan.

Key Lime Pie

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Key Lime Pie
Tart and a little sweet, rich and creamy, with a graham cracker crust. Fresh key lime juice, egg yolks and condensed milk are the foundation for this refreshing dessert.
Prep Time 25 Minutes
Cook Time 20 Minutes
Passive Time 8-24 Hours
Servings
People
Ingredients
Graham Cracker Crust
Filling
Prep Time 25 Minutes
Cook Time 20 Minutes
Passive Time 8-24 Hours
Servings
People
Ingredients
Graham Cracker Crust
Filling
Instructions
Crust
  1. Preheat over to 350F. Butter a 9-inch pie pan. Place graham crackers in a food process(or large plastic bag, seal crush with pan or rolling pin). Add the melted butter and sugar pulse or stir until combined.
  2. Press mixture into bottom on pan and up side forming a straight line. Bake of 8-10 minutes, until set and golden. Remove, set on wire rack to cool. Leave oven on.
Filling
  1. Using the wire attachment of your standing or hand held mixer, beat egg yolks and lime zest on high until fluffy 4-5 minutes. Slowly add the condensed milk and continue to beat until thick, 3-4 more minutes. Lower speed of mixer and slowly add lime juice, mix until just combined.
  2. Pour mixture into crust, bake do 10-12 minutes until fillings set. Cool on wire rack, until cool then refrigerate 8 hours or overnight. Place in freezer 15-20 prior to serving.
Whipped Cream
  1. Whip cream and confectioners sugar with wire attachment or by hand, until stiff.