Archive for the ‘Breads’ Category

Whole Wheat Sour Cream Blueberry Pancakes

August 5, 2006

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I made some whole wheat sour cream blueberry pancakes today. I added some oatmeal to the batter this time around which made for an interesting texture. They tasted good but I want to do a little more tinkering with the recipe before I post it.

After eating the pancakes, I was looking at 101 Cookbooks (a great food blog!) and found this recipe for whole grain buttermilk pancakes with blueberry maple syrup. It sounds like an interesting twist so I decided to share my photo with you and then point you to the other place for a recipe! Let me know if you have any other good whole grain pancake recipes, blueberries or not!

Update: My recipe for these pancakes has now been posted can be found here.

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Whole Wheat Banana Bread

July 3, 2006

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This recipe come from The King Arthur Flour 200th Anniversary Cookbook and it’s definitely my favorite banana bread recipe. I never used to use whole wheat wheat flour in quick breads but I think it really adds to the flavor (and nutrition) in this bread. The only changes I make to the original recipe are to occasionally add equal parts wheat germ and applesauce (about 1/4 cup each).¬† Here is the recipe:

Whole Wheat Banana Bread 

1/2 C. (1 stick) butter
1 C. sugar
2 eggs
1 C. mashed ripe banana (2 or 3 bananas)
1 t. vanilla
2 C. King Arthur Stone Ground Whole Wheat Flour
1 t. baking soda
1/2 t. salt
1/2 C chopped walnuts (optional, pecans are also good)

  1. Preheat oven to 350 degrees
  2. In a large bowl, cream butter and sugar.
  3. Add the eggs, bananas and vanilla (plus applesauce if using) and beat well.
  4. In a separate bowl, mix together the flour, baking soda and salt (plus wheat germ if using).
  5. Stir the liquid ingredients into the dry ingredients. At this point, add the chopped nuts if using.
  6. Pour this mixture into a greased, 9×5-inch loaf pan and bake for 60 minutes. Let cool in pan for 10 minutes then take it out and let cool on wire rack.
  7. Enjoy!

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Sour Cream, Cheddar and Chive Biscuit

June 18, 2006

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I made these up this morning from things I had on hand and they turned out great! Here’s the simple recipe:

Sour Cream, Cheddar, and Chive Biscuits:
2 C. Bisquick
1/2 – 3/4 C. shredded cheddar cheese
2 T. snipped fresh chives
1/3 C. sour cream
1/3 C. milk

Garlic Butter (optional):
In small saucepan melt 2 T. butter over low heat. Crush one small clove of garlic and add to the butter. Cook for a couple of minutes and then turn off heat. Brush biscuits with garlic butter as soon as they come out of oven.
***********************’
Preheat oven to 450 degrees.

In bowl, mix together dry biscuit mix, cheese and chives. Blend milk and sour cream together in measuring cup then pour into dry mixture. Mix with spoon until just combined (do not overmix!). Sprinkle counter with some extra Bisquick and dump mixture onto counter. Knead gently a few times until everything is fairly well incorporated. At this point more Bisquick can be added if dough is too moist to work with. Pat out to 1/2 thickness and cut into biscuits (whatever size or shape you want). Place on ungreased baking sheet. Bake for about 8 – 10 minutes until golden. Brush with garlic butter (optional), place on rack to cool for a couple minutes then eat while warm.

I ate mine for breakfast filled with thinly sliced ham…it was wonderful!

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