ironamma

A new wave of vegetarian cooking!

Archive for the tag “sugar”

Stacked Apple Ring Pancakes

Lightly dusted with sugar and cinnamon powder makes these apple ring pancakes scrumptiously mouthwatering! You don’t have to drench them in syrup to make them tasty. Take this healthy snack to the ballpark and see your team win! Go Giants!

INGREDIENTS:

  • 2 large apples 1/4″ slices – remove core with a cookie cutter (I used large Fuji apples that are very sweet)
  • 2 cups Bisquick pancake mix
  • 2 tbsp oil (I used grape seed oil)
  • 2 tbsp granulated sugar or agave
  • Pinch of sea salt
  • 1 1/3 cups whole or 2% milk
  • 1 tsp pure vanilla extract
  • 1 tsp rose water
  • 1 egg (optional – I did not use)
  • 1 tbsp powder sugar for dusting
  • 1/2 tsp ground cinnamon for dusting
  • Extra oil or butter
  • Extra Bisquick for dredging

PREPARATION:

  • Whisk together Bisquick, oil, sugar, salt, milk, vanilla extract and rose water in a large bowl.
  • Heat and grease griddle with oil on medium.
  • Sear apple rings on both sides for few mins. Make sure it retains its crispness.
  • Dredge the apple rings in Bisquick flour.
  • Then dip in the pancake batter and cook on the greased griddle on medium low.
  • Spray or sprinkle oil on the top side before flipping to cook.
  • Stack the cooked rings and dust it with sugar and cinnamon powder.

*Note:

  • Use this recipe to make fritters. Follow all the steps except searing the apple rings.
  • Deep fry them in canola oil on medium.
  • They taste like doughnuts with more of apple taste inside.
  • Use the egg in the batter.
  • Try pineapple, Asian pear or other fruits.

Halloween Pumpkin Pudding with Spooky Blackberries

Happy Halloween!

Don’t be a scaredy cat this holiday and settle for mere  mortal treats.  Tonight IronAmma dares you to find a new way to dine on the guts of pumpkins and raven eye blackberries!  BUT! Be wary the ghosts of boring pumpkin pies!  For this Hallow’s Eve your dessert beckons for new blood and tricks.  BOO!!!

INGREDIENTS:

  • 3 eggs
  • 1/2 cup ricotta cheese

  • 1 1/2 cup milk (can use cream or evaporated milk depending on how rich desired  – I used milk)
  • 2 cups cooked pumpkin scraps* (Preparation:*Scrape the inside of a pumpkin that has a fibrous texture to get pumpkin scraps. Then place 3 cups of the pumpkin scraps into the microwave covered with 4 tbsp butter and 4 tbsp honey for 4 min)
  • 2 cup caramelized pumpkin scraps* (Preparation:*Scrape the inside of a pumpkin to get 3 cups pumpkin scraps and then place in the microwave covered with 1/2 cup brown sugar for 4 min)
  • 1/2 cup frozen mixed berries
  • ~ 4  big slices of rustic sour dough bread, any baguette or 6 pieces of raisin bread

  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 2 tsp pumpkin pie spice (optional)
  • 1 /4 cup real maple syrup (use 1/3 cup for more sweet)

PREPARATION:

  • Whisk the eggs in a bowl.
  • Blend 2 cups cooked pumpkin+milk+maple syrup on medium speed and last pulse in the ricotta.
  • Mix pumpkin blend+spices with eggs.
  • Pour the mixture in the buttered or canola sprayed 3 quart casserole dish.
  • Break the bread into big pieces, place and soak them in the casserole dish.

  • Top it with the berries and caramelized pumpkin.
  • Cover with saran wrap and refrigerate for ~ 15 min to soak.
  • Preheat oven to 350*. Bake for 40 min. Insert a knife and when it comes out clean, the pudding is ready.
  • Cool and top with whipping cream.

*Note:

  • EGGLESS (Eegan) – Add ~3 tbsp of corn starch or use fruit pectin (Kraft brand). There are many egg replacers (egg substitutes) in the market that can be found in the aisle of allergen free products and mixes. Also, online!

Quince (Fruit) Pie

Quince grows in abundance in the areas of the Caspian Sea and Black Sea. Like the apple and guava it produces a natural pectin when cooked in vinegar and honey, ideal for jelling. Quince preserves are available in specialty stores.

Cheers to the quince pie – it was a hit and my family loved it. I didn’t have to go far to purchase quince as the trees in my backyard are loaded with the fruit!

INGREDIENTS:

Pie crust:

  • 1 tbsp oil
  • 2 1/4 cup all-purpose flour – maida (1/2 to 3/4 cup more required if decorative fold desired around the edges) – 2 1/4 cups for crust, top and bottom (full cover or weaved lattice cover) is sufficient
  • 3/4 cup unsalted butter cubed and little more small pieces/dots over the filling
  • 1/4 tsp sea salt
  • 1/4 cup ice cold water

Filling:

  • 6 medium quince – core and thinly slice with skin – toss with lemon juice, rind and honey
  • 1/2 to 3/4 cup berries – blue, black, rasp, straw (eye ball it and your choice of berries)
  • 1 tbsp dried cranberries
  • 3/4 cup brown sugar (use 1/2 cup brown and white sugar if less sweetness is desired)
  • 3/4 cup white powdered sugar
  • 1 tbsp granulated sugar (turbinado) to sprinkle and caramelize on top of crust
  • 1/3 to 1/2 cup all-purpose flour (for thicker consistency add more flour between the range given)
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1/4 tsp lemon zest
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg powder
  • 1/8 tsp allspice

Garnishing:

  • Toasted walnuts, pomegranate and chocolate ganache
  • Or top it with whipping cream or your favorite ice cream.

PREPARATION:

-Preheat oven 375*F.

Pie crust:

  • Add oil and salt to the sifted flour- mix evenly with hand. Work the cubed butter into the flour quickly to make it crumbly, before the butter becomes soft. Then add ice water, little at a time, to make the mix like dough. Don’t over work it.
  • Divide the dough into 2 and shape each into a disk – bottom crust disk is bigger than the top one. Saran wrap and put in the fridge for about twenty min.

Filling:

  • Mix flour, all sugar, cinnamon, nutmeg and allspice evenly. Fold in the quince mixture, cranberries and fresh berries.
  • Spray with oil or butter 9″ pie dish.
  • On a floured surface roll both disks into 10 to 11 inch circle. For some it may be easier to roll between plastic wrap.
  • Line the bigger circle on the oiled pie dish by rolling it on the rolling pin and transferring it to the dish. Gently press to take the shape of the pie dish.
  • Mound the quince mixture into the pie dish and dot it with butter.
  • Cover the pie with the other circle and fold the over hangings around the edges.
  • Make slits in around the pie and a hole in the center.
  • Spray oil and sprinkle sugar on top of the crust.
  • Cover the edges with foil for the first 25 min.
  • Place on the center rack and bake pie for 50 min at 375*F. Slice pie after 15 min cool down.

*Note:

  • Next time try it with basil (ribbon cut) in the filling.
  • Add sugar in the crust, then use less in the filling.
  • Vegan option – Can use 1/2 to 3/4 cup olive oil, 1/4 tsp baking soda to make the dough.

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