Pancakes - Sweet Melissa Sunday's

Don't forget to join Gnee of Singing With Birds and me for our So Long Summer BlogBBQ.

Do you have houseguests this holiday weekend? If so, this recipe would be an awesome treat for your guests. Years ago there was a restaurant in Kansas City called the Magic Pan. They served crepes. I loved eating there. You could have savory crepes for dinner and sweet crepes for dessert. I was inspired to learn how to make crepes. I found the right pan and used a recipe for blintzes. It's all in the swirl and I had it down!! I haven't made crepes in years and I mean years. I bet it's been 30 years. Do I still have what it takes for the swirl?

I made one fourth of this recipe, figuring I would get 5 pancakes. My skillet must have been larger, I only ended up with enough for two pancakes. Swirling was a breeze...flipping, not so much. One of the pancakes ripped when I removed it from the skillet. I filled my one pancake with homemade chunky applesauce. These pancakes are light and delicious. I can't wait to make them again. There's so many possibilities for fillings, sweet and savory!



This week's recipe was chosen by Jaime of Good Eats and Sweet Treats. You can find the recipe on her blog! Jaime, thanks for choosing one that brought back great memories for me! Check out the creations of the other SMS bakers here!

Cherry Crisp

Don't forget to join Gnee of Singing With Birds and me for our End of Summer BlogBBQ!

I've never baked much with cherries. Last summer I purchased a few cherries from the Farmer's Market and made this. I used an opened up paper clip as my cherry pitter. While it worked okay, I wanted a real cherry pitter. I bought this one. If you have a lot of cherries to pit, get this one, it's awesome!

I was looking forward to making a cold soup with those cherries. When Tim heard that, in a very disappointed voice he said he was hoping I would make a dessert. Since I am challenged, when it comes to pie crusts, I decided to make a crisp.

Cherry Crisp

4 cups pitted sour cherries
1 1/2 cups white sugar
4 tablespoons all-purpose flour
1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 cup brown sugar
1/2 cup butter
1/2 cup shortening
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
3.Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown

I am linking this to Pink Saturday at How Sweet the Sound!

Cucumber Salad

Don't forget to join Gnee of Singing With Birds and me for our So Long Summer BlogBBQ!!

Can you believe it’s September? For many people September means summer is coming to an end and the kids are back in school. I can’t help but be reminded that the Farmer’s Market ends in a few weeks. We’ve so enjoyed the fresh fruits and vegetables from our garden and the Farmer’s Market.

I’ve never done much with cucumbers except slice them or use them in a green salad. When I saw this recipe on Always Order Dessert, I couldn’t wait to give it a try. The only changes I made were to use basil instead of cilantro and to add some leftover quinoa. This is a delicious fresh summer salad. The colors are beautiful and the flavors are so clean, a pefect salad for an end of summer BBQ!

Cucumber Chickpea Salad

2 cans chickpeas, rinsed
2 large cucumbers, diced into 1/2" cubes
1 bunch cilantro, stems removed, leaves chopped finely
1/2 small red onion, diced
3 tablespoons Extra Virgin Olive Oil
Zest and juice of 1 large lemon
1 teaspoon Apple Cider or Red Wine Vinegar
1 teaspoon Kosher salt (more to taste)
1 teaspoon freshly ground black pepper

In a large bowl, combine the rinsed chickpeas, diced cucumber, cilantro, and red onion. In a separate bowl, whisk together the olive oil, lemon zest and juice, vinegar, salt, and pepper. Add the dressing to the chickpea mixture and toss to coat. Taste and adjust seasoning if necessary (depending on how much juice your lemon had, you may need a bit more vinegar or oil. This can be eaten right away or made up to 24 hours ahead.

I am linking this to Foodie Friday at Designs by Gollum.

Join Us For the So Long Summer BlogBBQ

Today is the first day of Gnee of Singing With Birds and my So Long Summer BlogBBQ. Please join us and share your recipes, tablescapes or invites. What do you have planned for this weekend?

Party Games and Rules:
Link to a post and not your general blog
(so others can find your recipe after the party's over)
It doesn't have to be a new post, just share a favorite from this summer!

Post all you'd like between September 2nd and 6th.

No Party Crashers: Etsy shops, giveaways or linky parties, please!

Please link back to the party on your post!

OK, it's your turn!
What did you bring? Thanks for coming and have fun!

From The Good Life

This summer on Thursday's I've been posting "In My Garden". As we near the end of gardening season in Nebraska, I've decided to change Thursday's feature to "From The Good Life". I will be sharing things happening in and around my life.

Tim's son Michael left two weeks ago to spend his senior year of high school in Osaka, Japan. After two years of high school Japanese, Michael decided he wanted to further pursue his Japanese studies. The school Michael is attending has one of the best soccer teams in the area. A perfect match for Michael, the soccer fanatic. Today is Michael's 18th birthday!

We miss you and wish you a Happy Birthday!!

A Little Late Plum Clafoutis

I am late with my posting for Sweet Melissa Sunday's. We went camping this weekend (more on that later). My intent was to bake this on Sunday after I got home. Seriously, I should know better. I don't know about you but baking when I am tired spells disaster.

Clafoutis...don't you just love the name? It's interesting you find this recipe in the breakfast section of Melissa's cookbook. When I made this clafoutis last year, I remember thinking it would make a wonderful addition to a brunch.

I baked one fourth of the recipe in two ramekins. Other than omitting the almonds (because there were none in the freezer), I prepared the recipe as written. The plums are cooked in a cinnamon sugar syrup. The syrup adds a wonderful sweetness to the egg base of the clafoutis. This recipe is a keeper!! I can see changing the fruits, using different nuts and even making this savory instead of sweet.




You can find the recipe over on Michelle of Flourchild's blog. Thanks Michelle for choosing such a fabulous recipe. If you want to see the other SMS baker's clafouti's, go here!

Since I am posting Sunday's recipe on Monday, I decided I might as well really mix it up and link to Tuesday's at the Table, Tempt My Tummy Tuesday and Tasty Tuesday's.

Penne with Sausage and Leek Sauce

Is One Perfect Bite one of the blogs you read? If not, you're missing one of the most amazing blogs on the blogsphere. Mary's photographs are beautiful and her recipes are delicious!! This is just one of many I have bookmarked to prepare.

I really enjoy the simple flavor and beautiful colors of leeks. My favorite leek recipe is this creamy risotto.



Bow Ties with Sausage and Leek Sauce...from the kitchen of One Perfect Bite, adapted from Lidias Italian Table

Ingredients:
6 quarts salted water
2 large leeks (about 1 pound)
2 tablespoons extra virgin olive oil
2 sweet Italian sausages (about 6 ounces), casing removed
1 tablespoon minced shallots
2 tablespoons unsalted butter, divided use
1 cup young peas, blanched in boiling water for 2 minutes, or defrosted and drained frozen baby peas
1 cup canned low-sodium chicken broth
Salt and freshly ground pepper
12 ounces bow-tie pasta (farfalle)
1/2 cup freshly grated Parmigian-Reggiano cheese, plus more for serving, if you like

Directions:
1) Bring salted water to a boil. Cover pot to speed up the boiling time.
2) Meanwhile, prepare leeks: Cut off and discard top third of rough green portion and root ends. Remove any brown or wilted outer layers. Slice remaining green and white parts into 1/2-inch-thick rounds. Rinse leek slices in several changes of cold water, swishing them around to remove all soil and grit.
3) In a large skillet, heat olive oil over medium heat. Crumble sausage meat into skillet and cook, breaking up lumps, until golden, about 5 minutes. Add leeks to skillet and cook, stirring, until wilted, about 5 minutes. Stir in shallots and cook for 1 minute. Add 1 tablespoon of butter, peas and stock. Heat to a boil, reduce heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover skillet, and set aside.
4) While sauce simmers, stir bow ties into boiling water. When water returns to a boil, uncover pot. Cook pasta, stirring occasionally, until al dente (tender, but firm), about 12 minutes. Drain bow ties well and return them to pot over low heat.
5) Add sausage and leek sauce to the pasta and toss well until pasta is coated. Remove pot from heat, add remaining 1 tablespoon of butter and grated cheese. Toss well. Serve immediately, passing additional grated cheese if desired. Yield: 6 servings.


I am linking this to Foodie Friday at Designs by Gollum and Presto Pasta Nights hosted with week by Thyme For Cooking.