The Best Blueberry Buttermilk Pancakes!

The best pancakes I’ve ever had were on the menu of a restaurant I waited tables at years ago. Unfortunately I lost that recipe a few years ago and have been looking for a pancake as good as those fabled ones ever since. I finally found it and here it is!!!

Blueberry Buttermilk Pancakes

Ingredients
serves 4 (make about 8 pancakes) Servings

1⅓ cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1¼ cups buttermilk
2 tablespoons unsalted butter, melted
Vegetable oil (for griddle)
Pure maple syrup (for serving)
Blueberries

Preparation

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).

Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Sprinkle a handful of blueberries into each pancake. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.

Based on this recipe from Bon Appetite! http://www.bonappetit.com/recipe/bas-best-buttermilk-pancakes

Hard Cider Pot Roast with Mushrooms, Carrots, and Onions

We found this awesome recipe on afarmgirlsdabbles.com and loved it. The meat just falls apart!

Yield: 6 to 8 servings

Ingredients

3 to 3-1/2 lb. boneless beef chuck roast
kosher salt
freshly ground black pepper
olive oil
8 oz. medium-sized whole button mushrooms, halved
2 large onions, chopped
4 large carrots, peeled and cut into 1” to 2” pieces
1 tsp. dried thyme
1/8 tsp. ground cloves
1 bottle (12 oz.) hard cider (I really like “Crisp Apple” by Angry Orchard.)
1-1/2 c. low sodium beef broth
1 bay leaf
Preparation

An hour before starting to cook, remove the roast from the refrigerator. Rinse it and pat it dry with paper towels. Place on a plate and sprinkle fairly generously all over with kosher salt and pepper. Let stand at room temperature.

Preheat oven to 350°. Coat the bottom of a 5 to 7-quart French oven with a thin film of olive oil and set the pot over medium-high heat. When the oil is shimmering, put meat in the pot and let it cook, without moving it, until it is deeply browned on the bottom and lifts easily from the pot when turned. This should take about 8 minutes or so. Continue to brown all sides of the meat, turning as needed. Transfer meat to a plate and set aside.

Add mushrooms, onions, and carrots to the pot and cook, stirring, until softened. This should take about 5 minutes. Stir in thyme and cloves. Then pour in hard cider and beef broth. Stir to release browned bits on the pan bottom. Add bay leaf. Let mixture come to a boil, then return meat and any accumulated juices to pot. Cover pot and transfer to the oven. Cook, turning meat over once about halfway through cooking, until meat is tender and pulls apart easily when prodded with a fork, about 2-1/2 to 3 hours.

There are a couple of different ways you can finish up this beautiful pot roast:

For an easy weeknight meal, I will simply break apart the meat with a wooden spoon while it sits in the juices in the pot. The meat should be extremely tender, and not even need to be cut with a knife This is personally my favorite way to eat the roast, all loose and juicy and tender.

To achieve a more sliced look, I remove the meat from the pot after it has been in the oven for about 2 hours. Then I slice it against the grain and return it to the pot with slices intact as much as possible, along with any accumulated juices, nestling it back into the veggies and juices. Return the pot to the oven and cook for another 30 to 60 minutes.

My family prefers this served over/alongside creamy mashed potatoes, but herbed wide noodles are good, too.

We got this recipe from: http://www.afarmgirlsdabbles.com/hard-cider-pot-roast-with-mushrooms-carrots-onions-recipe/

Source

Inspired by the “Yankee Pot Roast Redux” from All About Braising by Molly Stevens, but greatly simplified and adapted from my family’s favorite Classic Pot Roast.

Read more at http://www.afarmgirlsdabbles.com/hard-cider-pot-roast-with-mushrooms-carrots-onions-recipe/#EiYCMOKMg73ic2eR.99

From Scratch Rum Cake

What sailor doesn’t love Rum! And this Rum soaked cake kicks butt! WARNING: THIS IS DANGEROUSLY DELICIOUS! USE THE BUDDY SYSTEM WHEN CONSUMING THIS RUM DEBAUCHERY!

Totally from Scratch Rum Cake (with a 100% whole grain option)

Prep Time: 15 minCook Time: 50 minReady in: 1:05 h
Yield: 12-15 servings

Ingredients

Cake:
1 3/4 cup (219 grams) all-purpose flour or whole wheat pastry flour
1/2 cup (55 grams) dry milk powder (whole milk or fat-free work)
1/4 cup + 2 tablespoons (42 grams) cornstarch
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (112 grams) unsalted butter, softened
1 3/4 cups (350 grams) granulated or raw sugar
1/2 cup + 3 tablespoons (160 milliliters) olive oil (canola oil or another vegetable oil would work, too, but I don’t recommend coconut oil)
3/4 cup (177 milliliters) milk
4 large eggs, room temperature
3/4 cup (177 milliliters) dark rum
1 tablespoon vanilla extract
Rum Syrup:
1/2 cup (112 grams) unsalted butter
1/2 cup (120 milliliters) water
3/4 cup (150 grams) granulated or raw sugar
1/4 teaspoon salt
1/2 cup (120 milliliters) dark rum

Directions

Preheat your oven to 325°F (162°C). Spray a 12-cup bundt pan very well with cooking spray.
In a large bowl, combine the flour, dry milk powder, cornstarch, baking powder and salt. Set this aside.
In a large bowl with an electric mixer or stand mixer, cream the butter and sugar at high speed until light and fluffy. Add the dry flour mix to this. It will resemble fine crumbs.
In the bowl that just had the flour mix, whisk together the oil, milk, eggs, rum, and vanilla extract. Add this to the crumb mixture and beat until well combined. The batter will be quite thin.
Pour the batter into the prepared bundt pan and bake for 48-60 minutes, or until a toothpick inserted in the middle comes out clean.
When there are about 15 minutes remaining on the timer, start the butter rum syrup. In a large saucepan over medium heat, heat the butter, water, sugar and salt until the sugar has dissolved, stirring occasionally. Take the saucepan off the heat and stir in the rum (it’ll bubble).
Let the cake cool in the pan for about 10 minutes and then invert onto a wire rack. Wash and dry the bundt pan and place the cake back into the pan. Poke holes into the cake (I used a meat thermometer to do this) and pour the syrup slowly over the cake. Let soak for 1-2 hours and then invert the cake back onto a serving platter. Cover and store at room temperature for up to 5 days.

Here is a link to the original poster of this recipe: http://www.texanerin.com/totally-from-scratch-rum-cake/

Hot Buttered Rum

Nothing like a hot drink during the cold winter months while dreaming of sailing!
Hot buttered rum is part of an American colonial tradition in which flavorful ingredients, such as molasses, were added to soften the harsher rum available in years past. This is an adaptation of a recipe that appears in Trader Vic’s Bartender’s Guide (Doubleday, 1972).

 

Beat 3/4 LB. SOFTENED BUTTER and 1 CUP DARK BROWN SUGAR in a bowl with an electric mixer until fluffy. Add 1/4 TSP. FRESHLY GRATED NUTMEG, 1/4 TSP. GROUND CINNAMON, 1/4 TSP. GROUND CLOVES, and A PINCH OF SALT and beat again to combine. Chill the buttered rum base until ready to use, up to 2 weeks.

 

To make 1 hot buttered rum, put 2 HEAPING TBSP. of the BUTTERED RUM BASE and 1.5 OUNCES AGED RUM into an 8-oz mug and fill with boiling water. Stir to melt and mix; serve at once. Makes about 16 servings.