HARVEST PANCAKES
Provided by Food Network
Categories dessert
Time 1h
Yield about 14 pancakes
Number Of Ingredients 10
Steps:
- Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and set aside. In another bowl combine milk, squash, egg yolks and oil. With a large wooden spoon, stir the dry mixture into the squash mix and set aside. Beat the egg whites in a bowl until stiff peaks form. (Use a copper bowl for best results). Gently fold the stiff whites into the squash mixture. Heat up you skillet, and pour about 1/4 cup batter per pancake. Cook until surface is bubbly and edges are slightly dry and flip. Cook until golden brown.
HARVEST MOON PANCAKES
These carrot-apple pancakes are feather-light even though they are made with wholegrain flour. The secret is to use whole-wheat pastry flour (not bread flour). Look for it in the natural section of your grocery.
Provided by Member 610488
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine low-fat milk and lemon juice in a small bowl and set aside.
- While milk is souring, combine dry ingredients thoroughly in a large bowl. Add eggs and melted butter to sour/butter milk mixture and whisk together until blended.
- Add milk mixture to dry ingredients along with carrots, apple, and walnuts. Stir until just blended. If mixture is too thick, add a bit more milk.
- Pour 1/2 cup of batter onto hot, oiled skillet or griddle and cook until edges are set. Flip once and cook until done.
Nutrition Facts : Calories 293.2, Fat 11.4, SaturatedFat 4, Cholesterol 75.7, Sodium 420.1, Carbohydrate 40.6, Fiber 5.7, Sugar 9.3, Protein 11
HARVEST MOON MACARONI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 46m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Bring water to a boil, season with salt and cook macaroni to al dente.
- Preheat broiler and place rack in middle of the oven.
- Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
- Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
- Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a flameproof casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.
HARVEST PANCAKES
Make and share this Harvest Pancakes recipe from Food.com.
Provided by SharleneW
Categories Breakfast
Time 1h
Yield 12 Pancakes, 3-4 serving(s)
Number Of Ingredients 13
Steps:
- sugar cornstarch and cinnamon in saucepan.
- Add apple juice and apple.
- Cook stirring constantly until mixture thickens and boils (~1 minute). Mixture should look translucent. Set aside while you prepare pancakes.
- Remove from heat and stir in butter.
- For the pancakes, sift and measure flour, then sift with baking powder, salt, and cinnamon.
- In another bowl, beat egg oil and milk until smooth.
- Mixed together egg and flour mixtures all at once. Better should be lumpy.
- Using 1/4 cup measuring cup pour batter onto hot griddle and cook, turning after bubbles form and start breaking.
- Serve pancakes topped with warm apple syrup.
Nutrition Facts : Calories 620.8, Fat 14.5, SaturatedFat 6.3, Cholesterol 29.2, Sodium 614.5, Carbohydrate 111.8, Fiber 4.6, Sugar 43.6, Protein 13
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