Grandmother's Toad in the Hole ala ~DKBB~

Grandmother’s Toad in the Hole ala ~DKBB~

(original recipe by Susan Kieboam on www.tasteofhome.com)

3 large eggs

1 cup milk

½ tsp. salt

1 cup all-purpose flour

1 12oz pkg. uncooked maple breakfast sausage links

3 Tbsp. olive oil

Butter and maple syrup for serving (optional)

• Preheat oven to 400° F.
• In a small bowl, whisk eggs, milk, and salt together; add flour to mixture and whisk until well blended. Let stand while you prepare the sausage.
• Cook sausage over medium heat until done, turning often for even cooking; remove cooked sausages from pan and cut each link into 4 or 5 pieces.
• Place oil in 12-inch cast iron skillet; place in oven for 3 to 4 minutes to heat.
• Stir batter and pour into heated skillet; top with sausage pieces.
• Bake 20 to 25 minutes, or until golden brown and puffed.
• Cut into wedges to serve; if desired, serve with butter and maple syrup.*

 * You may find that you don’t really need to butter, but do give the maple syrup a try!

Lime, Soy, and Maple Drizzle for Pork Chops ala ~CHB~

Lime, Soy, and Maple Drizzle for Pork Chops ala ~CHB~

(original recipe in October 2016 edition of Cooking Light)

2 Tbsp. unsalted butter

1 garlic clove, minced

2 Tbsp. lime juice (fresh, if you’ve got it)

2 Tbsp. pure maple syrup

1½ Tbsp. reduced-sodium soy sauce

1 Tbsp. of balsamic vinegar (a hot one works good)

Dash of crushed red pepper

1 tsp. water

½ tsp. cornstarch

2 pork chops

• Melt butter in small, heavy saucepan over medium heat; add garlic and cook, stirring constantly, until fragrant but not browned (about 30 seconds).
• Add lime juice, maple syrup, soy sauce, balsamic vinegar, and red pepper; stir to combine and bring to a simmer.
• Stir together water and cornstarch in small bowl; add to sauce.
• Cook, stirring often, until sauce thickens (about 2 minutes).
• Grill pork chops, basting the chops with some of the sauce.
• Drizzle remaining sauce over chops to serve.

Carrot Cake Pancakes ala ~CHB~

Carrot Cake Pancakes ala ~CHB~

(original recipe by Bobby Flay)

Pancakes

1½ cups all-purpose flour

¼ cup sugar

1 tsp. baking powder

½ tsp. baking soda

1 tsp. pumpkin pie spice*

½ tsp. fine sea salt

2 large eggs

1 cup buttermilk

¼ cup eggnog

3 Tbsp. unsalted butter, melted

½ tsp. vanilla

2 small jars carrot baby food

1 tsp. grated orange zest (optional)

1 Tbsp. grated crystalized ginger or diced candied ginger

* If you don’t have pumpkin pie spice, use a blend of cinnamon, ginger, nutmeg, and allspice.

• Whisk the first five (dry) ingredients together in a large bowl.
• In a separate bowl, add the next 7 ingredients until smooth; fold in ginger; cover and refrigerate 30 minutes.
• Heat griddle to medium heat; brush with butter and continue heating until butter foams.
• Drop ¼ cupfuls of batter onto heated griddle; cook until bubbles start to form and burst (about 2 minutes); flip and cook to set the other side another 1 to 2 minutes.
• As the pancakes are ready, place them in a single layer on a cookie sheet covered with parchment paper and keep them warm in the oven until ready to eat.

Topping

3 oz. cream cheese, softened

1 cup pure maple syrup

• Using electric mixer, beat cream cheese until smooth; add maple syrup and whip for 1 minute.
• Warm the topping in the oven (or the microwave).
• Serve pancakes with topping.