Solglimt Recipes

Best Buttermilk Pancakes

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
1 cup fresh blueberries (optional)

Heat griddle to 375°. Whisk flour, baking powder, baking soda, salt, and sugar in a bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Heat oven to 175°. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess. Using a 4 ounce ladle, about 1/2 cup, pour batter in pools two inches apart. Scatter with berries, if using. When the pancakes bubble on top and are slightly dry around edges, about 2 1/2 minutes, flip. Cook until golden on bottom, about 1 minute. Repeat with remaining batter; keep finished pancakes on a heat proof plate in the oven.

Carmelized Bacon

12 slices bacon (Hormel Range Cut) or any thick bacon
1/2 cup packed brown sugar
2 T. water
1/2 t. cayenne pepper

Preheat oven to 350. Line a jelly roll pan with foil.Spray a cooling rack or two with Pam and put them on the foil lined pan. Arrange the slices of bacon on the rack. Mix the brown sugar, water and cayenne. Brush or drizzle it over the bacon. Bake it for 45 minutes.

Whole Apple Crisp

8 medium baking apples such as Macintosh or Rome, Gala
1 cup of orange juice
1 cup of rolled oats
1/2 cup packed brown sugar
1/3 cup slivered almonds, toasted
1 tablespoon all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup butter, melted
1/3 cup honey
1 Stoneyfield French Vanilla Yogurt

Cut the apple in half vertically and remove the core with a mellon baller then take a slice off the side of the apple so that it will sit flat in a pan. Arrange the prepared apples in a 9 x 13 baking dish and brush with 1 tablespoon of the orange juice.

In a medium bowl, combine oats, brown sugar, almonds, four, cinnamon and nutmeg. Stir in butter until combined. Fill and top apples with oat mixture. (At this point apples can be covered and fridgerated for up to 24 hours. )

When ready to bake, pour the remaining ornage juice around the apples adn cover with foil. Bake in a 350° oven for 50 minutes. Remove foil, bake the apples for 10 to 15 minutes more or until tender. Cool a little before serving. Place some yogurt in the bottom of a bowl, place apple, drizze a little honey over the apple.

The topping is enough for 8 servings.

Strawberry Soup

2 Pints fresh strawberries
1 Quart Stonyfield French Vanilla Cream Top yogurt
1 Quart Orange Juice
1/2 Cup sugar
1/3 Cup honey
sliced strawberries for garnish
mint for garnish

Wash and hull strawberries. Put into food processor and chop (not too fine).
Mix with Stonyfield French Vanilla yogurt, orange juice, sugar and honey. Chill well.

Lemon Cream & Apricot Scones

2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup chopped dried apricots
1 tablespoon, plus 1 teaspoon grated lemon peel
1 1/4 cups whipping cream
3 tablespoons unsalted butter, melted

Preheat oven to 425°F. Mix 2 cups four, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10 inch diameter, 1/2 inch thick round. Cut into 8 wedges. Transfer wedges to large baking sheet, spacing evenly (on parchment paper works nice). Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. l Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly.

To make a appetizer size, one batch will make 40 - two bite scones. Bake for 12 minutes.

 

Solglimt Lakeshore Bed and Breakfast   .   Your hosts Mary & Brian Grover   .   828 South Lake Avenue   .   Duluth, Minnesota (MN) 55802 .   grovers@solglimt.com

877-727-0596   .   218-727-0596

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