INGREDIENTS
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla or almond extract
1 1/2 cups flour
1/2 cup cornmeal
1 tsp baking powder
1/4 tsp sea salt
Optional: 1/2 cup raisins, dried currants, or dried cranberries
DIRECTIONS
Beat butter and sugar together in a large bowl until creamy. Add egg and vanilla or almond extract and beat until smooth.
In a separate bowl, stir together the flour, cornmeal, baking powder, and salt. Gradually add to butter mixture, stirring to combine thoroughly. Stir in the optional raisins or other dried fruit.
Form the dough into a ball and wrap tightly in plastic wrap. Chill until firm, about 1 hour.
Preheat oven to 350 degrees Fahrenheit.
Form the dough into one-inch balls and flatten each one with a fork. Place one inch apart on a lightly greased cookie sheet.
Bake for about 10 to 12 minutes, or until edges are golden. Cool on a wire rack and store in an airtight container.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Showing posts with label dried currants. Show all posts
Showing posts with label dried currants. Show all posts
Wednesday, March 7, 2012
Tuesday, February 21, 2012
Oatmeal Pancakes with Dried Fruit and Nuts
INGREDIENTS
1/2 cup hazelnuts, walnuts, or almonds, roughly chopped
2 eggs
1 cup milk
2 cups quick cooking rolled oats
1/2 cup dried cranberries, raisins, or dried currants
2 tsp demerara sugar or brown sugar
1 tsp vanilla
1/2 cup vanilla yogurt
DIRECTIONS
Place the nuts in a single layer in a frying pan over medium-high heat. Stir or shake the nuts continually for 5 to 7 minutes or until they start to turn golden. Remove them from the pan.
In a bowl, mix the eggs and milk. Add the oatmeal, dried fruit, brown sugar, and vanilla to the bowl.
Heat and butter the frying pan. Ladle batter into the pan and cook pancakes until just brown on each side (about 2 minutes).
Top pancakes with yogurt and toasted nuts.
1/2 cup hazelnuts, walnuts, or almonds, roughly chopped
2 eggs
1 cup milk
2 cups quick cooking rolled oats
1/2 cup dried cranberries, raisins, or dried currants
2 tsp demerara sugar or brown sugar
1 tsp vanilla
1/2 cup vanilla yogurt
DIRECTIONS
Place the nuts in a single layer in a frying pan over medium-high heat. Stir or shake the nuts continually for 5 to 7 minutes or until they start to turn golden. Remove them from the pan.
In a bowl, mix the eggs and milk. Add the oatmeal, dried fruit, brown sugar, and vanilla to the bowl.
Heat and butter the frying pan. Ladle batter into the pan and cook pancakes until just brown on each side (about 2 minutes).
Top pancakes with yogurt and toasted nuts.
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