Potato Lefse

From a traditional homemade staple to a quick on-the-go snack from a gas station to ferries or even a fancy dish at a wedding, the story of lefse is intertwined with Norwegian history.

The first lefse didn’t contain potatoes, they were made from flour. Women would travel from house to house, village to village to make lefse to last the winter months. The flour lefse would cook up like a cracker and be able to last through the season. Many households stored their lefse is wooden boxes covered in cloth or just stacked on shelves. When you were ready to enjoy some lefse it was dipped in water and soaked between damp cloth until softened.

Then came the introduction of potatoes, abundant and easy to grow. The potato was incorporated into many Norwegian foods. Like Ireland, Norway suffered from the effects of the potato famine in the mid-1800’s, which is about the time that many Norwegians came to North America. They brought their knowledge and rolling pins. The result is a Norwegian ‘potato bread’ delicacy that is part of a special tradition replicated in many Norwegian-American homes for more than 150 years.

In Norway, the lefse is sweet or savory, thick or thin, can be made from wheat or potatoes, and can be served with a wide variety of accompaniments. Recipes and even names vary considerably across Norway. 

In many parts of western, eastern and central Norway, lefse are used as an alternative to bread. They are eaten with savory, salty foods or with sweet foods.

Common savory fillings include cured ham and cheese. They can also be served as wraps, with fillings such as smoked salmon and cream cheese. Common sweet fillings are sugar and cinnamon. These are often served folded or rolled into tubes. As with waffles, the combination of brown cheese (or ‘brunost’ is a tan-colored ‘whey cheese’ with a distinctive caramel flavor) and jam is another sweet option.

There is no one best lefse recipe. You can choose to make thick, sweet lefse, or thin ones for savory wraps, with potato or without. There are so many options, not to mention the countless ‘secret’ family recipes handed down through generations.

I recall the first time I ever had the opportunity to try Norwegian lefse. I was in grade school and my friend asked me to come to her house for lunch. At the time, I wasn’t really sure what to make of it, but I remember it tasted good … just like a thin potato pancake!

Brion & I decided to use our lefsa as a wrap and make fish ‘tacos’ out of them. It turned out to be a great choice!

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Potato Lefse
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Course Main Dish
Cuisine Norwegian
Keyword potato lefse
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Course Main Dish
Cuisine Norwegian
Keyword potato lefse
Servings
Ingredients
Votes: 1
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Instructions
  1. In a pot, place potatoes & cover with cold water. Put a lid on the pot & bring to a boil. Reduce heat to a simmer & cook until soft. Drain & put potatoes through a ricer (or grate fine) while still hot. Combine with butter & refrigerate until cool.
  2. Combine potatoes with the rest of the ingredients. Mix just until blended. Add milk only if needed to combine dough. Cover & chill thoroughly.
  3. Divide dough into 8 equal pieces & roll into balls. Between 2 sheets of dry waxed paper roll each ball to a 6-inch diameter.
  4. Heat a flat griddle to 400 F.
  5. Grill lefsa, flipping mid-way through, about 60 seconds on each side, or until freckled.
  6. Serve warm or at room temperature as is or with topping or 'filling' of choice.
Recipe Notes
  • The yield will vary depending on how much dough you use for each one.
  • SOME FILLING SUGGESTIONS:
  • Spread with butter & a sprinkle of brown sugar
  • Spread with mustard & wrap around sausage, brats or hot dogs
  • Spread with butter or cream cheese & wrap around leftover chicken, turkey, pot roast or your favorite deli meat. Eat hot or cold.
  • Use as a wrap for salads such as egg, tuna, chicken & salmon.
  • Spread with cranberry sauce, applesauce or Nutella.
  • Wrap around warm meatballs.
  • Wrap around scrambled eggs with or without crumbled sausage or bacon.

Chai Spiced Hot Cross Bread Pudding w/ Vanilla Sauce

CELEBRATING GOOD FRIDAY!

Bread pudding always gives me reason to remember good things. Truly a comfort food for those of us that recall it from childhood days. It’s not that the dish was invented here — that honor likely goes to clever medieval or even ancient cooks in Europe and the Middle East who had a surplus of stale bread on their hands. The perfect embodiment of the virtues of frugality and indulgence: day old bread, too precious to waste, is bathed in a mixture of milk and eggs and made into either a sweet or savory bread pudding (with a few other additions) and baked into something sublime. What makes it special is the blend of spices mixed into it and the sauce.

The chai spice baking blend, which is sometimes overlooked, adds a distinct warm flavor and depth. It can include a number of different spices. Cardamom is the most common ingredient, followed by some mixture of cinnamon, ginger, star anise and cloves. Pepper, coriander, nutmeg and fennel are also used but they are slightly less common.

This bread pudding combines hot cross buns with spices inspired by the world’s love affair with Indian chai. The origins of hot cross buns may go back as far as the 12th century. According to the story, an Anglican monk baked the buns and marked them with a cross in honor of Good Friday. Over time they gained popularity, and eventually became a symbol of Easter weekend.

Bread pudding, when done right, should have the perfect balance of gooey goodness and chewy texture. That’s why stale bread/buns are important. The bread needs a degree of crunch otherwise you will have ‘mush pudding’. For additional flavor, the pudding is served with a vanilla sauce. Who says bread pudding has to be boring!

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Chai Spiced Hot Cross Bread Pudding w/ Vanilla Sauce
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Bread Pudding
Vanilla Sauce
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Bread Pudding
Vanilla Sauce
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Instructions
Bread Pudding
  1. Place cubed hot cross buns in a greased 9 x 9-inch baking dish.
  2. In a large bowl, combine the milk, brown sugar, eggs, vanilla, spices & salt. Pour over buns, making sure that the bread is completely covered by the milk mixture.
  3. Cover & refrigerate for at least an hour or overnight.
  4. Set out the chilled bread pudding while you preheat the oven to 350 F.
  5. Bake 40 - 45 minutes, or until a knife inserted into the center of the pudding comes out clean. Remove from oven & serve with vanilla sauce.
Vanilla Sauce
  1. In a small saucepan, melt butter & add flour. Stir until mixture has a nutty aroma.
  2. Add salt, cream & sugar; stir until mixture becomes thick. Remove from heat & stir in vanilla.
  3. Spoon over servings of warm bread pudding.
Recipe Notes
  • You will notice I have only used 2 Tbsp sugar in the vanilla sauce to offset the sweetness of the pudding.

Benedictine Liqueur Coffeecake w/ Strawberries

Today, March 28, was the birth date of my mother. She passed away in 1978 at the age of sixty. Although 46 years have passed, it seems like it was only yesterday. She was truly an ‘Angel on Earth’, never to be forgotten by her family or by the people whose lives she touched.

I have so many memories of her wonderful cooking and baking. In her honor today, I decided to post a unique coffeecake recipe.

Since I have become a huge fan of Dom Benedictine Liqueur in sweet & savory recipes, this is the fifth recipe I have developed using it in the ingredients. When I first ‘discovered’ this interesting liqueur, I searched high and low for recipes to incorporate it in my baking and cooking. After having no success finding any, I resorted to my favorite ‘hobby’ of recipe development. So far, I have had good results.

If you’re not familiar with this liqueur, here is a brief bit of history about it. For more in-depth info, check out my blog article from December 2022 under Benedictine Liqueur Cupcakes.

The story of Benedictine dates back to 1510 when a Venetian monk of the Abbey of Fécamp, Dom Bernardo Vincelli, created an elixir intended to support good health. It includes a combination of 27 herbs and spices derived from plants from around the globe, including juniper, myrrh, saffron, vanilla, thyme, coriander and more. The liqueur tastes primarily of honey and baking spices, with citrus peel, herb, and stone fruit notes.

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Benedictine Liqueur Coffeecake w/ Strawberries
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SLICES
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Instructions
Strawberry Puree
  1. In a food processor, puree strawberries (SET ASIDE ABOUT 8 SLICING INTO THE TOPPING). Over medium-low heat, simmer puree until you have reduced the mixture by about half. Allow to cool completely before using in cake batter.
Coffeecake
  1. Preheat oven to 350 F. Butter a large cylinder pan (or a 9-inch round). Dust with flour & set aside.
  2. Toast pecans on a sheet pan in the oven for 7-8 minutes. Remove nuts from pan right away to prevent further toasting & place on a cutting board to cool, then finely chop.
  3. Sift flour, baking powder & salt together in a bowl. Set aside.
  4. In a large bowl, using a mixer, beat eggs on high until light in color, about 2 minutes. Reduce speed to medium & add sugar; beat until mixture is pale & thick, about 4 minutes. Reduce speed to low; mix in oil & liqueur.
  5. Using a rubber spatula, lightly fold in flour mixture in 3 batches. Fold in toasted pecans. Spread half the cake batter in prepared baking pan. Place dollops of strawberry puree in a zigzag pattern down center of batter. Using the handle of a spoon, swirl puree lightly into batter. Top with remaining batter.
  6. Bake cake until a cake tester inserted in center comes out clean, about 25-30 minutes. Allow cake to cool in pan on a wire rack for 10 minutes. Turn cake onto a wire rack to cool completely.
Strawberry Puree Topping
  1. With the remainder of the strawberry puree, add honey & vanilla to taste. Combine well. Slice remaining fresh strawberries & fold into puree.
Serving
  1. Slice coffeecake & top with strawberry puree topping. Of course nothing says you can't add some whipped cream or vanilla ice cream!

Baileys Irish Cream Biscotti

HAPPY ST. PATRICK’S DAY!

Chocolate and Baileys Irish Cream are a natural combo for St. Patrick’s Day food goodness. Wrap it all up into a biscotti and you have a little bit of Irish perfection.

St. Patrick is the patron saint of Ireland and has been a cause for celebration each spring since the 17th century. Irish people have migrated worldwide, and wherever there’s an Irish community, you can count on a legendary St. Patrick’s Day celebration.

St. Patrick’s Day parades, dyed green rivers, overcrowded ‘taverns’, festive green drinks mark the March holiday. Many wear green and Irish imagery abounds. St. Patrick’s Day is also a great excuse to feast. While boiled bacon and cabbage may not be everyone’s favorite, desserts are always welcome.

Baileys is not just for St. Patrick’s Day. Speaking of, it’s also not just for mixing drinks either! You might be most familiar with the magical combo that is Baileys + chocolate. It took two years of trial and error but by 1974, the founders had added the finest spirits, rich chocolate and vanilla flavors along with a little magic, to create the famous Baileys recipe. The Irish have been distilling whiskey since somewhere around 1000 A.D., when Irish monks brought the technique home from their visits to Mediterranean countries. The word whiskey translates from the Irish language to ‘water of life’. Mixing the ‘water of life’ with other fine spirits and luscious cream, then adding rich chocolate & vanilla flavors with other flavors and ingredients made such an incredibly delicious treat.

Whether you dunk, drizzle, shake or bake. Adding some Baileys liqueur can be a total game-changer. These Irish Cream Biscotti served with some Irish coffee will be a perfect treat for the day.

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Baileys Irish Cream Cookies
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DOZEN
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DOZEN
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Instructions
  1. Preheat oven to 325 F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, combine flour, sugar, baking soda and salt; mix well. Add eggs and 1/4 cup liqueur; mix well.
  3. Cut dough into 4 equal pieces. Place 2 pieces of dough on each baking sheet, leaving space between them. Form a slightly rounded 2-1/2- x 8-inch loaf that is about 1/2 inch thick.
  4. Bake for 25 minutes. Remove from oven and allow loaves to cool 5 minutes. Cut each loaf into 1/2-inch-thick slices. Lay slices cut side down on baking sheets and bake an additional 15 minutes. Turn biscotti over and bake an additional 15 minutes. Let cool.
  5. In a small bowl, combine powdered sugar, Irish cream liqueur, mix well. Take a small amount of the prepared icing, place in a cup & add food coloring, mix well.
  6. When biscotti is cool, place white icing in a piping bag fitted with a round tip. Pipe a line about 1/8 in from edge of biscotti. Flood inside with white icing. With green icing make 3 shamrock designs on each biscotti on top of white icing.
  7. Melt chocolate & place in a small piping bag with a round tip. Outline the edge of each biscotti with a line of chocolate. Set aside to dry before storing in an airtight container.
  8. Serve with Irish Coffee!

Pomegranate Apple Cobbler

Cobblers are simply delicious desserts. Often made with in-season fruit—from strawberries in the summertime to apples in the fall. Pairing pomegranate with apples seems like a good choice except when it’s already March. Fresh pomegranates are available usually from September through January. But then if you’re using pomegranate juice that makes it feasible.

The pomegranate is a unique fruit with distinct edible seeds. The brilliant color and odd shape are eye-catching. Because of their high amounts of these antioxidants, pomegranates have gained a reputation as a superfood.

Yet, despite its health benefits, the consumption of pomegranates is relatively low in our country in comparison to other fruits for several reasons. First is its limited availability. In addition, they are expensive, and it also takes a bit of work to get through to the sweet fruit.

But nevertheless, the popularity of pomegranates seems to be growing. They have crept into salads, main courses, smoothies and even alcoholic mixed drinks. Now there is even pomegranate-flavored candy and gum.

These nice little individual cobblers are some of that comfort food we all like to enjoy but with a healthy twist.

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Pomegranate Apple Cobbler
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Instructions
Apples
  1. In a large pot over medium heat, simmer pomegranate juice for 5-8 minutes.
  2. In a small dish, combine 1/2 cup sugar, cornstarch, spice & salt. Add prepared apples & sugar/cornstarch mixture to pomegranate juice.
  3. Simmer apple mixture for 10 -20 minutes or until apples are soft. Remove from heat & divide evenly between 8 ramekin dishes. Set ramekins on a large baking tray.
Biscuit Dough
  1. Preheat oven to 425 F.
  2. In a large bowl, whisk together flour, baking powder, salt & sugar. Add cold butter, then using a pastry blender or your finger tips, work butter into flour mixture until it resembles small peas. Add cold milk & combine with a fork ONLY until mixed.
  3. Top each ramekin with dough, dividing it evenly between them. If you wish, you can sprinkle them with coarse sugar.
  4. Bake for about 20-25 minutes or until biscuit dough test done with a wooden pick.
  5. When baked you can serve them right in the ramekins or flip them upside down on serving plates. If you wish you can serve them with whipped cream or ice cream & top the with pomegranate seeds.

Chicken, Potato, Boursin & Thyme Tart w/ Caramelized Onions

Our love affair with Boursin started about a year ago. Being cheese lovers I’m not sure why it took us so long to try it, but we are definitely under its spell now. Years ago, it was an imported delicacy from France, so creamy and so garlicky. Now made in Canada, and even though manufactured on an industrial scale, the garlic and herb Boursin is very similar to the French version.

It’s easy to understand why Boursin may well be the most popular flavored soft cheese in the world. More than 50 years later, the original recipe remains unchanged and food lovers in more than 35 countries have spread their passion for Boursin all around the world.

Boursin was developed by French cheesemaker Francois Boursin in 1957 in Normandy. He was inspired by a traditional fromage frais dish in which dinner guests use bowls of fine herbs to season their own cheese.

A major newspaper in France reported incorrectly that Boursin’s cheese was flavored with garlic. It was actually a competing cheesemaker who had introduced the garlic cheese. The newspaper article generated such interest and demand for garlic Boursin that the cheesemaker spent two years developing a garlic-flavored cheese—which was introduced in 1963 to quickly become a household name across France.

Not only was Boursin an excellent cheesemaker, but he also had marketing smarts. In 1968, Boursin made history as the first cheese featured in a TV ad campaign. It featured famous French comedian Jacques Duby cast in the role of the first ‘Boursinophile,’ a cheese lover unable to resist the alluring taste of Boursin whatever time of day or night. Waking in the middle of the night, he rushes to the fridge in his pajamas yelling for Boursin over and over again. You may recall seeing Boursin commercials on Canadian TV.

Today’s tart consists of a puff pastry shell encasing a layer of sweet caramelized red onion, topped with roughly broken up chunks of potato and chicken dotted with luscious Boursin. The tart is then baked in a creamy egg filling and sprinkled with a little thyme. Yum!

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Chicken, Potato, Boursin & Thyme Tart w/ Caramelized Onions
Instructions
  1. Heat olive oil in a heavy based pot. Add onions, salt & pepper; cook over a medium heat for 20 minutes until soft, stirring occasionally.
  2. Add balsamic vinegar & sugar, remove the lid; cook a further 10 minutes, stirring occasionally. Set aside to cool.
  3. Put potatoes in a medium pot, cover with water, season with salt & bring to a boil. Reduce heat to a simmer, cook potatoes 15-20 minutes until just able to be pierced with a knife. Drain & set aside to cool.
  4. Roll out pastry to fit a 10-inch round removable base tart tin. Pop in the freezer to chill.
  5. Preheat oven to 350 F.
  6. Layer the onion, potato and chicken into the pastry shell. Dot with Boursin cheese and thyme. If you happen to be using left-over roast chicken & have a bit of stuffing spare, pop that in too! Whisk eggs and cream and pour over filling.
  7. Bake for 35-40 minutes until the filling is set & pastry is golden.

Banana Cream Pie Cookie Cups

It’s hard to pin down the origin of banana cream pie, but it seems adding bananas to the pie happened around the end of the 19th century, when bananas went from exotic to commonplace. Until then, most North Americans have never seen, never mind eaten, a banana.

The turning point in the banana business came with technological advances in transportation and refrigeration. Steamships and railroad cars brought the fruit to market faster, and refrigeration slowed the ripening process. The combination was a bonanza for the industry.

One of the earliest known published recipes for banana cream pie called for sliced bananas and powdered sugar placed in a pre-baked pie shell. The ‘Woman’s Exchange Cook Book’ from 1901 advises cooks to then put the filled pie in the oven for a few minutes and then remove it once the bananas have been softened. After the pie is removed from the oven, the cookbook instructs the cook to cover the filling with whipped cream and to flavor it with lemon juice.

A recipe published just five years later in ‘The Blue-Ribbon Cookbook’ provided a banana and custard filling, but the two were not blended together into today’s familiar, creamy banana filling. Instead, sliced bananas lined the bottom of the crust, and the custard was poured over it. By 1950 we get a version covered with whipped cream and toasted coconut.

An old fashioned dessert , but one of the most comforting treats, banana cream pie offers a rich, sweet and velvety filling. If you like bananas like I do, it’s one of those desserts where you put a spoonful in your mouth and can’t help but lean back and close your eyes as you savor the buttery crust and creamy filling.

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Banana Cream Pie Cookie Cups
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Banana Cream Mousse Filling
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Banana Cream Mousse Filling
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Instructions
Base
  1. Preheat oven to 350° F. Line 12 muffin tins with paper cups.
  2. Use a food processor to grind gingersnap cookies into a fine crumb. Melt butter in a microwave-safe bowl until melted. Combine melted butter with cookie crumbs and stir until there are no dry crumbs left. Divide ginger snap crumbs between the 12 muffin cups. Press down with a spoon or tart shaper.
Banana Cream Mousse Filling
  1. While the cookie cups are cooling, prepare the banana cream mousse filling. Whisk together the box of dry pudding mix and the milk. Add in the whipped topping and stir GENTLY until combined. Transfer to a pastry bag or a zip lock bag and store in the fridge until the cookies are fully cool.
  2. Take cookie cups out of muffin tin. Pipe banana cream mousse into each cup and top with a slice of banana. Sprinkle with a small amount of gingersnap cookie crumbles.
  3. Store in the refrigerator.

Adzuki Sweet Red Bean Scones

I have made all sorts of scones in my life. On the blog I have posted at least twenty different kinds using various fruits, flours and spices. Just recently, I became interested in the sweetened adzuki red bean paste.

Red bean paste, also known as ‘Anko’ in Japanese, is a popular ingredient used in many traditional Asian dishes. It is made from adzuki red beans that have been boiled, mashed, and sweetened with sugar and smoothed by oil, butter or shortening. The texture of red bean paste can range from thick and smooth to slightly chunky. Commercial ready-to-use red bean paste is available in most Asian stores and is super convenient. If you have the time and prefer to make your own, look for canned, ready-to-eat adzuki beans which allow you to skip the lengthy process of cooking the beans and go straight to the last step of mashing the paste. A wonderful time saver.

There are two most common types of red bean paste:

  • Tsubuan – the paste has a chunky texture with bean shapes still intact.
  • Koshian – the paste has a fine, smooth texture.

With my scones today, I divided the scone batter in half, topped it with red bean paste then added the rest of the batter creating a ‘sandwich’ look. It’s the perfect blend of a classic North American pastry and the most popular Korean red bean filling.

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Adzuki Sweet Red Bean Scones
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Cuisine Asia
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Course dessert
Cuisine Asia
Servings
Ingredients
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Instructions
  1. Preheat oven to 375 F. Line an 8-inch round pan with parchment paper.
  2. In a large bowl, combine sugar, flour, ginger, baking powder & salt.
  3. Cut in cold butter with a pastry cutter until the dough resembles coarse crumbs. Set aside.
  4. Whisk together eggs, sour cream & vanilla. Mix the wet ingredients with the dry ingredients, mixing until just combined.
  5. Spoon half of the dough into prepared baking pan. With a fork slightly pat evenly over pan. Top with spoonful's of red bean paste then distribute it evenly over dough. Place the remaining dough on top of beans & distribute evenly. Sprinkle with black sesame seeds.
  6. Bake for 25 -30 minutes or until golden & tests done with a wooden pick. Remove from oven & cool on a wire rack. Slice in wedges & serve.

Fudgy Valentine Brownie Cake

HAPPY VALENTINES DAY!

It seems one of the most common symbols associated with Valentine’s Day are heart shapes, used to decorate cards, gift boxes, wrapping paper, cakes, cookies, candies, etc. etc.

Chocolate not only adds a touch of decadence but is one of the quintessential Valentine treats. This little chocolate fudge cake is kind of reminiscent of the ‘hot fudge pudding cakes’ from the 1960’s.  Easy to make, you don’t need any special equipment, just a bowl, a whisk and a few simple ingredients. The big thing is it tastes like pure unadulterated fudge.

Brion & I have never felt the need to give gifts on ‘occasions’ but rather just a card with a loving and sincere verse. As we grow older, it becomes clearer every day, the special privilege is to simply have each other to share life with. This year my valentine card for Brion is this edible chocolate heart. The bonus is I’ll get to share it with him!

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Fudgy Valentine Brownie Cake
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Instructions
  1. Preheat oven to 350 F.
  2. In a pot, melt butter over medium heat. Remove from heat & whisk in sugar. Add eggs & vanilla; whisk well.
  3. Add flour, cocoa powder & salt; whisk just until combined. Fold in chocolate chips & nuts (or seeds).
  4. Bake about 18 minutes. For a real fudgy texture, slightly UNDER BAKE it. This makes it sooo.. good!
  5. Write your valentine greeting on when cooled & give to your special someone.

Sour Cream Rice Pancakes

ENJOYING SHROVE TUESDAY!

Whether you call it Shrove Tuesday, Mardi Gras, or Pancake Day, Tuesday is the day of feasting and celebration before 40 days of fasting known as Lent. Celebrated by Anglo-Saxon Christians, participants would attend confession in order to be ‘shriven’ (forgiven for their sins). A bell rang to call everyone to church. This bell came to be known as the Pancake Bell and is still rung today.

Shrove Tuesday was the last day to use up eggs, sugar and fats before the fast, and making pancakes was the perfect way to do it! The ingredients of pancakes also symbolize four pillars of the Christian Faith. Flour for sustenance, eggs for creation, salt for wholesomeness, and milk for purity.

While other countries celebrate Shrove Tuesday, or Mardi Gras, with extravagant and exotic parades, in England, people race around towns and villages wielding frying pans that hold pancakes. The tradition was created in 1445 when a woman of Olney, Buckinghamshire was making pancakes when she heard the bell summoning her to church. In a rush to get to church, she ran, still in her apron and holding her frying pan. The Olney Pancake Race is now the most popular pancake race in the world. Participants must be local housewives and they must wear an apron. The goal of the race is to run while carrying a frying pan with a cooked pancake inside flipping it as you run. In order to win, the woman must successfully toss the pancake three times throughout the race, reach the church and serve the pancake to the bell ringer. Hundreds of people gather every year to participate in this fun tradition!

Mardi Gras, which translates to Fat Tuesday in French, is largely celebrated in the city of New Orleans, Louisiana. Parades, parties, and feasts dazzled in colors of green, gold, and purple fill the city for two weeks leading up to Fat Tuesday.

Personally, I have always liked pancakes, so in keeping with the Shrove Tuesday tradition Brion & I will be enjoying some today. Although I can’t quite picture myself running in a pancake race, I’m making some sour cream rice pancakes … if you like rice pudding as well as pancakes, these are for you!

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Sour Cream Rice Pancakes
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Course Main Dish
Cuisine American
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Pancakes
Blueberry Sauce
Course Main Dish
Cuisine American
Servings
Ingredients
Pancakes
Blueberry Sauce
Votes: 1
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Instructions
Pancakes
  1. In a large bowl, whisk together eggs, sugar, milk, sour cream, butter & vanilla.
  2. In a separate bowl, combine flour, cooked rice, baking powder, baking soda & salt.
  3. Add the flour mixture to the liquid mixture & whisk together. Let batter sit for 15 minutes.
  4. Heat a nonstick griddle to medium-low heat. Spray with oil. Using a 1/4 cup measure, portion out batter on griddle. Cook for about 2 minutes per side.
  5. Serve immediately garnished with blueberry sauce or your choice of topping.
Blueberry Sauce
  1. In a small saucepan, combine cornstarch, sugar & salt. Add water & blueberries & cook until 'clear' & bubbling. Remove from heat & stir in butter & lemon juice. Serve warm over pancakes.