Elegant Chicken Rolls

Elegant Chicken Rolls
By: Rosanna adapted from Doris Christopher

2 boneless skinless chicken breasts, each pounded to ¼” thickness between two pieces of Syran wrap
3 oz cream cheese, softened
3 oz crumbled feta cheese
¾-1 teaspoon dry basil
¼ teaspoon ground black pepper
“Mezzetta jarred marinated sweet yellow and red pepper;” take 1 red and 1 yellow pepper from jar, chop and drain on paper towel (approx 1/3 cup)
½ cup dry bread crumbs (Progresso plain bread crumbs)
¼ cup Parmesan-Reggiano cheese, grated
1 egg
1 Tablespoon milk
6 thinly sliced deli ham

Preheat oven to 375 degrees. Place non-stick foil on baking sheet.

Pound each breast. Combine cream cheese, feta cheese, bail and black pepper in a small bowl until mixed well; set aside. Chop marinated peppers; drain on paper towel, set aside. Mix bread crumbs and cheese in a shallow dish, set aside. Whisk egg with milk in shallow dish, set aside.

Take each pounded chicken breast and place about ¼ cup cream cheese mixture smoothing evenly over breast. Sprinkle each breast with a half of the chopped peppers. Place 3 slices of ham over peppers. Roll each chicken breast up, starting at shortest end, curling under at the end. Dip each rolled chicken breast into egg mixture, then into bread crumb mixture, then on prepared baking sheet (seam side down).

Bake 25 minutes. Remove from oven. Pour 2 Tablespoons melted butter over chicken. Change oven setting over to convection (if you have that capability). Return to oven and bake an additional 10 minutes (35 minutes total). Remove from oven. Let rest 5 minutes. Cut into slices and fan onto plate.

Makes 2 servings

“Gorgeous presentation. Perfect for guests or parties. Wonderful flavor. Feta cheese just melts in your mouth! Perfect every time!”

Green Bean Casserole

Green Bean Casserole
By: Grandma’s Kitchen

1 ½ Tablespoons butter
3 Tablespoons flour
1 ½ cups milk
3-4 teaspoons dry ranch salad dressing mix
¼ to ½ teaspoon white pepper
1 cup chopped yellow sweet onion
2 cloves garlic, minced
1 ¼ lb fresh green beans, cooked until tender-crisp
1 cup fresh bread crumbs, toasted

To make white sauce, melt butter in small saucepan over low heat. Stir in flour; cook 1-2 minutes stirring constantly. Using whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1-2 minutes or until thickened. Stir in dressing mix and white pepper, set aside.

Preheat oven to 350 degrees. Spray medium skillet with non-stick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2-3 minutes or until tender. Remove half of onion mixture; set aside.

Combine onion mixture, green beans and white sauce in a 1 ½ quart casserole dish. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20-30 minutes.

Serves 6

Sicilian Ricotta Cheesecake

Sicilian Ricotta Cheesecake
By: Nicole

2lb (32oz) Ricotta cheese
2/3 cup granulated sugar
1/3 cup flour
6 eggs
¼ teaspoon ground cinnamon
2 teaspoons orange zest (zest of 1 large orange)
2 teaspoons vanilla
1/8 teaspoon salt

Preheat oven to 300 degrees. Set rack in the middle of the oven. Line bottom of springform pan with parchment paper; cut bottom edges to give a clean smooth unnoticeable appearance. Butter and flour the 9 ½ inch springform pan, and tap out excess flour.

Place the ricotta in a large bowl with an electric mixer. Add the sugar and flour into the bowl mixing thoroughly with the ricotta. Mix in the eggs, 1 at a time. Blend in the vanilla, cinnamon, orange zest and salt. Pour batter into prepared pan.

Bake in the center of the oven for about 1 ½ hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on wire rack for 2 hours. It will sink slightly as it cools. Cover and refrigerate for at least 24 hours.

Serves 12

“This is a wonderful healthier alternative to the classic cheesecake. It isn’t dense; very light and fluffy. The texture in your mouth is similar to pumpkin pie filling or mousse. The flavor is mild and you could consider adding your own crust or topping; you almost desire a thin crust! Great served with a scoop of vanilla bean gelato.”

Chicken-Almond Cocktail Puffs

Chicken-Almond Cocktail Puffs
By: Albertina’s I: A Collection of Recipes

Filling:
2 cups cooked chicken, minced
1 1/3 cups mayonnaise
1 ½ cups shredded Swiss cheese
2/3 cup almonds, finely chopped
½ cup parsley, finely chopped
½ cup green onions, finely chopped
4 teaspoons lemon juice
1 ½ Tablespoon Worcestershire sauce
Salt and pepper to taste

Combine all ingredients and mix thoroughly. Adjust seasonings. Chill in refrigerator covered.

Cocktail Puff:
1 cup water
½ cup butter
1 cup flour
4 eggs

Combine water and butter in pan, and bring to a full rolling boil. When butter is melted, remove from heat.

Add flour all at once, stirring quickly until mixture is smooth and thick and forms a ball.

Remove from heat, cool 5 minutes, or until cool enough to add eggs.

Place in mixing bowl and add eggs one at a time, beating well after each addition with a spoon.

Line cookie sheet with parchment paper.

Drop by measuring teaspoons 1 inch apart on cookie sheet.

Bake at 400 degrees for 10 minutes.

Reduce heat to 350 degrees and bake for an additional 10 minutes, or until golden colored and crisp.

To assemble:
Cut top third of puff almost through, leaving hinge. Remove excess membrane inside puff.

Fill with 1 teaspoon chicken mixture.

Place on parchment lined cookie sheet and bake at 350 degrees for 5 minutes or until bubbly.

Chicken Piccata

Chicken Piccata
By: Cuisine at Home

***Turkey tenderloin makes a great substitute for the chicken***

4 chicken cutlets (2 chicken breast, sliced in half and pounded in between Syran wrap until ¼ inch thick)
Flour
2 Tablespoons olive oil
¼ cup dry white wine (or white apple or grape juice will work instead)
1 teaspoon garlic, minced
½ cup chicken broth
1 Tablespoon lemon juice
1 Tablespoon capers, drained
2 Tablespoons unsalted butter
Fresh lemon slices
Chopped fresh parsley

Season cutlets with salt and pepper, then dust with flour. Coat a sauté pan with nonstick spray and add 2 Tablespoons olive oil, and heat over medium-high heat.

Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.

Deglaze pan with wine (or juice) and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

Add broth, lemon juice, and capers. Return cutlets to the pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.

Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.

Garnish with chopped fresh parsley and serve.

Serves 2

Super Skillet Meatballs with Marinara

Super Skillet Meatballs with Marinara

Meatballs:
1 well beaten egg
½ lb ground beef
½ teaspoon salt
Dash of garlic powder

Hand shape into meatballs using about ¼ cup meat mixture for each. Brown in skillet brushed with oil. Pour off fat.

Marinara:
1 (8oz) can tomato sauce
¼ cup water
½ teaspoon basil
1/8 teaspoon salt
Dash of black pepper

In large skillet sauté until sauce comes to a bubble. Add browned meatballs to sauce and simmer on low heat, covered, for about 10 minutes to warm through.

Serve over cooked spaghetti noodles.

Serves 2

Hot Cheesy Spinach Dip

Hot Cheesy Spinach Dip
By: Easy to Bake

2 Tablespoons butter
¼ cup chopped onion (about ¼ medium)
2 cloves garlic, minced (1 teaspoon)
1 Tablespoon flour
1 ¾ cups half-and-half
2 packages (9oz each) frozen chopped spinach, thawed, well drained
8oz sliced almonds
1 cup shredded cheddar cheese
1 package (1 oz) dry vegetable soup mix
¼ cup shredded parmesan cheese

Preheat oven to 425 degrees

Melt butter in large saucepan over medium heat. Add onion and garlic; cook and stir until onion is crisp-tender and garlic is fragrant, 2-3 minutes.

Stir in flour; cook and stir an additional minute. Add half-and-half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes.

Remove saucepan from heat. Stir in chopped spinach, almonds, cheddar and vegetable soup mix. Spoon dip into 1 quart casserole dish. Sprinkle with parmesan cheese.

Bake dip until it is bubbly and cheese is melted, 10-15 minutes. Serve warm.

Makes 8 servings

Granola

Granola
By: Everyday Meals Gourmet

4 cups old-fashioned rolled oats
2 ½ cups sliced almonds (1/2 lb)
1 ½ cups sweetened flaked coconut
¼ teaspoon salt
½ cup vegetable oil
½ cup honey
1 cup dried cranberries (5oz)
1 cup golden raisins (5 ½ oz)

Put oven rack in middle position and preheat oven to 375 degrees. Line a large shallow baking pan with foil and oil foil.

Toss together oats, almonds, coconut, and salt in a large bowl. Whisk together oil and honey, then stir into oat mixture until well coated. Spread mixture in baking pan and bake, stirring occasionally, until golden brown, 25-30 minutes. Stir in cranberries and raisins, then cool completely in pan on a rack.

Makes about 10 cups

Easy Feta Chicken Bake

Easy Feta Chicken Bake
(courtesy of Jennifer! Thanks for sending a recipe to post!)

Ingredients:
6 boneless skinless chicken breast halves (about 2 lb.)

2 Tbsp. lemon juice, divided

1/4 tsp. salt

1/4 tsp. black pepper

1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato

1/4 cup finely chopped red pepper

1/4 cup finely chopped fresh parsley

Instructions:
PREHEAT oven to 350°F. Arrange chicken in 13x9-inch baking dish.

DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.

BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.

Springtime Noodles

Springtime Noodles

½ lb asparagus
¼ cup slivered prosciutto
¼ cup butter
1 medium size carrot, thinly sliced
1 medium size zucchini, diced

8oz package of thin spaghetti noodles
Salted water

3 green onions, sliced (including green part)
½ cup frozen petite green peas, thawed
1 teaspoon dry basil
½ teaspoon salt
Dash (each) ground nutmeg and white pepper
½ pint (1 cup) heavy whipping cream

¼ cup grated parmesan cheese

Cut off ends of asparagus. Cut spears diagonally into 1 inch lengths, but leave tips whole.

In a wide frying pan over medium-high heat, melt butter. Add prosciutto, asparagus, carrot and zucchini; cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.

Meanwhile, cook noodles according to package directions; drain.

To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper and cream. Increase heat to high and cook until liquid begins to boil all over and forms large shiny bubbles.

Return drained noodles to pot they were cooked in. Pour vegetable sauce over noodles, and lift and mix gently until noodles are thoroughly coated. Add the ¼ cup parmesan and mix again.

Turn into a warm bowl, and serve.

Strawberry Whipped Sensation

Strawberry Whipped Sensation
By: Eagle Brand

4 cups fresh strawberries, divided
1 can (14oz) Eagle Brand sweetened condensed milk
¼ cup lemon juice
1 tub (8oz) Cool Whip, thawed, divided
8 Oreo chocolate sandwich cookies, finely chopped
1 Tablespoon butter, melted

Line 8x4 loaf pan with foil. Mash 2 cups of the strawberries in large bowl. Stir in sweetened condensed milk, juice, and 2 cups of Cool Whip, pour into pan.

Top with combined chopped cookies and butter, press into mixture. Cover.

Freeze loaf at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced.

Makes 12 servings

Wild & Brown Rice with Cranberries

Wild & Brown Rice with Cranberries
By: The Culinary Institute of America Breakfasts & Brunches

¼ cup sweetened dried cranberries
½ cup apple cider
2 ¾ cups chicken or vegetable broth, divided
¼ cup minced yellow onion
½ cup wild rice
½ cup long-grain brown rice (or Texmati rice)

Preheat the oven to 350 degrees

Combine the cranberries with the apple cider in a microwave-safe dish. Cover and heat in a microwave oven on full power for 40 seconds. Drain the cider from the cranberries, reserving both the cider and the cranberries separately.

In an ovenproof saucepan, heat ¼ cup of the broth over medium heat. Add the onion and cook them for about 2 minutes, or until translucent and tender. Add the wild and brown rice, the remaining broth, and the reserved apple cider; bring to a simmer. Cover and bake until the rice has absorbed the moisture and is just tender to the bite, 45-50 minutes.

Fluff the rice with a fork and fold in the reserved cranberries. Serve hot.

Makes 6-8 servings

A cross between Malibu Chicken and Cordon Bleu

A cross between Malibu Chicken and Cordon Bleu
By: A copycat from the menu at “Sizzler”, which was a copycat of “Monterey Chicken”, which was a copycat of “Chicken Cordon Bleu”….so copy away, by Kana Kahuna

2 boneless skinless chicken breasts
8 slices of deli Virginia ham, divided
4 slices Swiss cheese, divided

1 egg
1 Tablespoon water

¼ cup flour
¼ teaspoon salt
1/8 teaspoon pepper

¼ cup fine dry breadcrumbs

1 Tablespoon vegetable oil
1 Tablespoon butter

Dipping sauce:
1 teaspoon mustard
¼ cup mayonnaise

Pound chicken breasts between 2 pieces of Syran wrap until ¼” thick ***don’t pound so hard that you tear or create holes***

Place a 2 slices of ham and then one slice of Swiss cheese on top of the chicken breast. Roll the chicken breast.

Stir egg and 1 Tablespoon water together with a whisk.

Combine the flour, salt and pepper. 1. Coat each rolled up chicken breast in flour mixture 2. Dip into egg mixture 3. Coat with breadcrumbs, making sure to press crumbs firmly.

Heat oil and butter in large skillet over medium heat. Brown chicken 4-5 minutes each side.

Place browned chicken on cookies sheet lined with non-stick foil. Top each piece with a slice of ham and cheese.

Bake at 350 degrees for 30 minutes. (Not convection). Ham will crisp on edges, but beautiful presentation and gorgeous cut open. Great for entertaining!

Serves 2

For the dipping sauce combine the mustard and mayonnaise.

Italian Cream Cake

Italian Cream Cake
By: Rosanna adapted from Phyllis Thomson

½ cup “Crisco” shortening
½ cup butter (1 stick)
1 2/3 cups granulated sugar
6 eggs, separated
1 cup buttermilk
¾ teaspoon baking soda
½ teaspoon salt
2 cups flour
1 teaspoon vanilla extract
2 cups sweetened shredded coconut
½ cup quartered maraschino cherries (approx 15 cherries)
¼ teaspoon cream of tarter

Cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time and beat well after each addition. Add buttermilk alternating with dry ingredients, ending with flour. Stir in vanilla, coconut, and cherries. Beat egg whites with cream of tarter until stiff. Fold into cake mixture. Bake in 3 greased 9 inch layer pans at 350 degrees for 30 minutes or until done. Cool 10 minutes, remove from pan.

Frosting:
1 cup butter (2 sticks), at room temperature
2 (8oz) packages of cream cheese, softened
6 cups powdered sugar
1 teaspoon vanilla

Cream butter and cream cheese. Gradually add sugar and vanilla. Beat until smooth and creamy. Frost cooled cake.

To Layer Cake:
Place on layer of cake on serving platter. Frost with 1/3 frosting. Layer again with another 1/3 frosting. Place last layer on top and frost top and sides with remaining frosting. Press additional coconut into frosting is you desire. Top each individual slice with a maraschino cherry! Store, covered, in refrigerator until ready to slice and serve. Yummy!

Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Cookies with Lemon Glaze
By: Giada De Laurentiis

Cookies:
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon salt

½ cup (1 stick) unsalted butter, softened
2 cups sugar
2 eggs
1 (15oz) container whole milk ricotta cheese
3 Tablespoon lemon juice (from 1 lemon)
1 lemon, zested

Glaze:
3 cups powdered sugar
2 lemons, zested and squeezed for juice

Preheat oven convection 375 degrees

Cookies:
In a medium bowl combine the flour, baking powder and salt. Set aside.

In a large bowl combine the butter and the sugar with an electric mixer. Beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in dry ingredients.

Line baking sheets with parchment paper. Spoon the dough (about 2 Tablespoons for each cookie) onto the baking sheets. Bake for 13-15 minutes, until slightly golden at the edges (cookies are not meant to be crispy; these are soft). Remove from oven and allow the cookies to rest on baking sheets for 20 minutes before transferring to a wire rack to cool. Place wax paper under wire racks to catch glaze drippings!

Glaze:
Combine the powdered sugar, juice from 2 lemons, and zest from 2 lemons. Place in Ziploc bag. Cut tip and drizzle over cookies. With the back of a spoon, smooth the glaze over the top of the cookies. Let the glaze harden on the cookies for about 2 hours. Pack the cookies into a decorative container. Best served the day of, but if you need to keep leftovers place loosely in a container and loosely cover (don’t refrigerate); leave at room temperature.

Makes 32 cookies

Rosanna’s Savory Sausage and Rice Skillet

Rosanna’s Savory Sausage and Rice Skillet
By: Rosanna adapted from Campbell’s Kitchen

½ lb “New Seasons Market” sweet ground mild chicken sausage, create mini balls in hand (bite size)
1 stalk celery, sliced (about ½ cup)
½ small yellow onion, chopped (about ½ cup)
½ orange bell pepper, small diced (about ½ cup)
½ yellow bell pepper, small diced (about ½ cup)
2 cloves garlic, chopped
½ teaspoon dried thyme leaves
½ cup uncooked Texmati rice
½ cup uncooked Wild rice
2 cups chicken broth

Cook the sausage in a 12-inch nonstick skillet over medium-high heat until it’s well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender, about 5 minutes.

Stir in the rice and stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes. Stir occasionally, but cooks down so slowly that you don’t have to worry about burning.

“The aroma is incredible. The flavor is superb; not too spicy but with a bite and some flavor. Cliff loved. I was pleasantly surprised. Great leftover as a side dish.”

Serves 2

Strawberry Honey Butter

Strawberry Honey Butter
By: The Culinary Institute of America Breakfasts & Brunches

¾ cup butter, softened
½ cup minced, hulled strawberries
2 Tablespoons honey
1 Tablespoon lemon juice, about ½ lemon
¼ teaspoon orange zest

Combine butter, strawberries, honey, lemon juice and orange zest and beat together until very smooth but not soft or oily. The butter is ready to transfer to a pastry bag to pipe into rosettes and serve as a topping or spread now, or cover and store in the refrigerator for up to 2 days. Let the butter soften to room temperature before serving.

Makes 1 cup

“Flavored butters are a perfect accompaniment to pancakes and waffles. You can also serve them with hot biscuits, muffins, or toast. Shape the butter by piping, or roll it into a log to chill and serve. A simple and attractive option is to simply pack it into a pretty cup.”

Peanut Butter Pie

Peanut Butter Pie
By: Shawna Parris

Crust:
1 ¼ cup chocolate cookie crumbs
¼ cup sugar
¼ cup melted butter

Filling:
8oz cream cheese
1 cup creamy peanut butter
1 cup sugar
1 Tablespoon butter
1 teaspoon vanilla
1 tub cool whip (8oz)
1 jar Mrs. Richardson’s hot fudge

In a 9 inch pie pan, press crust mixture. Bake at 375 degrees for 10 minutes. Cool crust. In a bowl, beat cream cheese and peanut butter, sugar, margarine, and vanilla until smooth. Fold in cool whip. Spoon into crust. Top with hot fudge. Cover. Refrigerate.

Buttermilk Biscuits with Sausage Gravy

Buttermilk Biscuits with Sausage Gravy
By: The Culinary Institute of America Breakfasts & Brunches

1 ¼ cups cold buttermilk
1 large egg
2 cups bread flour
1 ¾ cups all-purpose flour
3 Tablespoons sugar
2 Tablespoons baking powder
1 ¼ teaspoons salt
¾ cup cold butter, diced
Egg wash of 1 egg yolk whisked with 2 Tablespoons heavy whipping cream
Sausage Gravy (recipe follows)

Preheat oven to 425 degrees. Prepare baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.

Combine the buttermilk and egg in a small bowl and blend until evenly mixed. Set aside.

Sift the flours, sugar, baking powder, and salt into a large bowl. Add the butter, cutting it into the dry ingredients until the mixture resembles coarse meal. You should still be able to see small pieces of butter.

Add the buttermilk mixture to the flour mixture, stirring until barely combined. The dough will look coarse and shaggy at this point.

Transfer the dough to a lightly floured work surface, press into a ball, and knead once or twice. Press or roll the dough out to a thickness of ½ inch. Cut out the biscuits using a 2 ½ inch cutter. Gather scraps together, reroll, and cut additional biscuits. Place the biscuits on the prepared pan about 1 inch apart and lightly brush the tops with egg wash. Refrigerate uncovered for 15 minutes.

Bake the biscuits until they have risen and the tops are golden brown, 18-20 minutes. Serve the biscuits very hot, directly from the oven, accompanied by the sausage gravy.

Makes 12 biscuits

Sausage Gravy:
8oz breakfast sausage
1 Tablespoon vegetable oil
2 Tablespoons flour
2 cups milk, plus as needed
1 teaspoon salt
½ teaspoon ground black pepper

Heat a large skillet over medium heat. Crumble the sausage into the pan and sauté, stirring frequently with a wooden spoon and breaking up the sausage as it cooks, until it is a golden brown and thoroughly cooked, about 5 minutes. Transfer sausage from the pan to a colander and set in a bowl and let drain.

Add the vegetable oil and the flour to the same pan used to cook the sausage. Stir to blend and cook over medium heat, stirring well to scrape up any brown bits on the bottom of the pan. Continue to cook, stirring constantly, until the mixture is a pale golden brown, about 3 minutes.

Add the milk, whisking constantly to remove any lumps. Simmer over low heat, stirring frequently, until the gravy is thickened, about 20 minutes. Taste the gravy and add salt and pepper to taste. If the gravy is too thick, thin it with a little additional milk; use only enough to get a pourable consistency.

Return the cooked sausage to the gravy. Adjust the seasoning with additional salt and pepper, if necessary.

Makes 2 cups

Banana Pancakes with Blueberry Maple Syrup

Banana Pancakes with Blueberry Maple Syrup
By: The Culinary Institute of America Breakfasts & Brunches

2 cups flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ cup buttermilk
4 large eggs
¼ cup butter, melted and cooled
Cooking spray or vegetable oil to coat pan, as needed
¾ cup mashed ripe bananas
Powdered sugar for garnish
Blueberries for garnish
2 cups Blueberry Maple Syrup (recipe follows)

Sift the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. Make a well in the center of the flour mixture.

In a separate bowl, blend the buttermilk, eggs and butter. Add the buttermilk mixture to the flour mixture and stir by hand just until the batter is evenly moistened. The batter is ready to use or may be stored covered and refrigerated for up to 12 hours.

Heat a large skillet or griddle over medium-high heat. Oil it lightly by brushing or spraying with cooking oil. Just before making the pancakes, fold the bananas into the batter. Drop the pancake batter into the hot pan by large spoonfuls, about ¼ cup. Leave about 2 inches between the pancakes to allow them to spread and to make turning easier.

Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes. Use an offset spatula to turn the pancakes and finish cooking on the second side, another 2-3 minutes. Adjust the temperature beneath the skillet or griddle to produce a good brown color.

Serve at once, dusted with powdered sugar and garnished with blueberries, accompanied by the blueberry maple syrup.

Makes 8 servings




Blueberry Maple Syrup:
4 cups blueberries, fresh or frozen
1 teaspoon lemon zest
1 cup maple syrup

Combine the blueberries and lemon zest in a medium size saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, until most of the juice has been released and the mixture develops a saucelike consistency, about 10 minutes.

Strain the mixture through a fine-mesh sieve into a clean saucepan, making sure to press all of the juice out of the blueberry mixture. Return the juice to a simmer and add the maple syrup. Simmer over low heat until the syrup is slightly reduced and thickened, about 10 minutes.

The syrup is ready to serve now, or it can be cooled and stored in a container in the refrigerator for up to 10 days. Reheat over low heat or in the microwave.

Makes 2 cups