What's your favorite pancake?

What’s your favorite pancake?

February 23 is the IHOP-declared national pancake day. They gave away free pancakes to anyone who was willing to stand in line (in the rain here in California) from 7:00 to 10:00 am. I watched on the morning show as hundreds of people showed up. It reminded me of what a wonderful breakfast pancakes are. They are quick, easy, and delicious. Blueberry is my favorite. Here’s my best recipe:

Blue Berry Cloud Pancakes

2 cups all-purpose flour

1/4 cup sugar

2 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs, separated

2 cups buttermilk

1/4 cup melted butter

1 cup blueberries, fresh or frozen

Topping:

8 oz. Cream cheese, softened

½ tsp. vanilla

3 - 4 tbs. sugar

Directions:

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the egg yolks with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix.

In a separate bowl, beat the egg whites until they form soft peaks. Gently fold this into the pancake batter. (If you wish, you can skip this step and include the whole egg above).

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries (If you stir the blueberries into the batter they will break up). Cook for 2 to 3 minutes on each side, until golden brown and fluffy. Small bubbles should break on the top of the pancake when it is time to flip.

Topping:

Beat together until blended softened cream cheese, vanilla, and sugar. Top each pancake with a dollop of this delicious mixture and a few more blueberries.

Remember; Don’t over mix the batter, or it will result in flat, heavy pancakes.

Proverbs 27:18 “He who tends to a fig tree will eat its fruit.”
Enjoy!
Lori Sinclair

Psalm 23:6 "...my cup overflows."

http://www.sinclairinkspot.com/

You can find me on my web site, Facebook, MySpace, Classmates, Shoutlife, Yahoo, or Twitter.

Bionote: Lori is the author of three business books, numerous church skits, and several articles. She lives in Sacramento with her two children, two dogs, and cat. She loves to hear from her readers, so please email your thoughts and questions.

A Bouquet of Flours

A Bouquet of Flours  


For you on Valentine’s Day, I have a bouquet of flours. When I began my cooking journey I had no idea that there were so many different kinds of flour. Oh sure, I could read the bags. All Purpose flour I pretty much figured out. You could use it for anything. Cake flour I didn’t buy since my cakes all came in their own boxes with nice pictures on the front. Bread flour I started buying when I got my first bread machine, and whole wheat stayed right there on the shelf at the store. If it was too heavy to carry then it was too heavy to eat. I have rules.

But I have learned that it goes way beyond that too. I have started listening to cooking podcasts and learned a lot more about my flours. Did you know that even among the common types of flour that you can buy in the grocery store, they differ from one part of the country to the other? For instance, flour in the south contains more starch than anywhere else. Also flours in the north east have more protein. I don’t know what my flour in California is compared to the rest of the states, but I figure this may be why I can follow a recipe EXACTLY and still have it come out different than Paula Deen’s does. She has more starch!

I also learned that a lot has to do with the way that flours are measured too. If you scoop your measuring cup into the bag and then level it off, you can end up with about 5 ounces of flour. However, if you gently scoop it out with a spoon and put it into your cup, then level it off, you will end up with more like 3.5 ounces. That’s a big difference when you are making a batch of cookies. My boss has an old recipe for biscuits that has been passed down in her family for several generations. In it, it calls for 3-4 handfuls of flour. We compared hands one day. Hers are very tiny, petite hands, and mine, well, are not. So how much flour is that? I guess the pioneers had to learn that one too. I previously stated that my ex- made better cookies than I did. He is a scooper and I am a spooner. So no matter how much extra flour I put in, it still wasn’t as much as the extra he was putting it. Now it all makes sense. It wasn’t me. It was the flour!

Many people have advised me to practice, practice, practice. Now with this new information, I am armed with I feel like I have more of a fighting chance. Cooking (at least baking) is like a science. All of the ingredients have to work together, in the right proportions.

Wonder what else I can learn?

Happy Valentine’s Day. Or as one of my daughter’s friends texted her today, Happy Single Awareness Day!



Enjoy!

Lori Sinclair

Psalm 23:6 "...my cup overflows."

http://www.sinclairinkspot.com/

You can find me on my web site, Facebook, MySpace, Classmates, Shoutlife, Yahoo, or Twitter.

Bionote: Lori is the author of three business books, numerous church skits, and several articles. She lives in Sacramento with her two children, two dogs, and cat. She loves to hear from her readers, so please email your thoughts and questions.

One Smart Cookie!

One Smart Cookie!


So apparently you can teach an old dog new tricks! And, as much as I hate referring to myself as an old dog, I have to say thank you to all my readers. I asked for some help finding a great cookie recipe, and all I can say is WOW! Not only did you come through with some great recipes, but I also got an entire list of things that go along with it. First I have to say that the Nestle’s Tollhouse cookie recipe was the most highly recommended. Above that, there were some oatmeal recipes, peanut butter, and I am still waiting for my niece to send me her “out of this world lemon squares” as soon as she is done with her homework. I plan on trying each and every one of them, but one thing that I learned is that it is not all about the recipe.

I got some good tips as far as the recipes go. Almost everyone agrees that you need to double the vanilla - always. One person said to use half again as much almond flavoring too. That one sounded good. We seemed to be equally split on the real butter vs. margarine people. And, the most interesting tip was to add an envelope of instant pudding mix to the dry ingredients. Several people came up with this. They also even suggested using different flavors to change the flavor of the cookies. I am definitely trying that one.

Moreover, I also need to:

Bake them for the minimum amount of time (I am good at doing the minimum amount required);

never leave the kitchen, they must be watched closely like children; (my children are grown, I’m beyond this now. This could be part of the problem.);

use air pillow pans (pillows make me sleepy. I could be in danger of a spontaneous nap);

use only salted butter (there goes my blood pressure);

use only dark brown sugar;

bake them on parchment paper (paper and fire - not a good idea to me);

use only wax paper to cool them - no racks (what’s a rack?);

take out a minute early, but leave on the hot pan to carryover cook for the last minute;

practice makes perfect, try them over and over again (this should add a good 20 pounds);

buy an oven thermometer; (here’s an idea.)

clean your oven (I gotta tell ya, this one really sucks);

rotate my trays (I’ll leave that one alone);

melt the butter first (hmmm);

use half butter/half shortening (which half?);

cookies should be placed on either brown paper bags or paper towel after removal from the oven

refrigerate the dough before baking (first I’m melting, now I’m cooling. I’m feeling little schizophrenic);

make bar cookies, they’re easier (you read my mind);

add an extra 1/4 - ½ C flour to the recipe (my ex- always did that, but I think it was a lot more than that. He’s an over-achiever.);

use only fresh baking soda (this should probably go for all ingredients);

bake at 300 degrees for longer (straight from the Mrs. Fields recipe book);

remove from the pans right away (contradiction from another reader, not sure which way to go here);

bring the eggs down to room temperature (and pray they don’t hatch);

cream ingredients by hand (probably get carpal tunnel now);

always sift the flour (don’t have a sifter thing either, can you get them at the same place as a thermometer?);

use a scoop instead of a spoon for uniformity (I say individuality is refreshing);

watch the timer, critical;

Ask Alton on that Food TV-thingy (I do but he never answers me);

And, last but not least: Have Fun.

Two things I learned here. One, baking is kind of a science. All of the ingredients have to work together like an experiment. If you mess with part of it (like temperature, etc.) then the cookies won’t work. And second:

Have fun. Who cares if they aren’t perfect? I don’t. God certainly doesn’t. He knows me too well by now. I will never be perfect, and am so very grateful that I am not expected to be. That would end badly. More than one person suggested buying some cookies, putting them on a plate and pretending like I had made them. That has definitely been my style up until now. In today’s harried world, that is the preferred cookie acquisition method of my home. But I think I’d really like to learn this. My own daughter even showed me up two days ago with some amazing double chocolate (white and milk chocolate) chip cookies. Thanks, Kelly. So, I am going to set aside some time for me to practice and become:
One Smart Cookie!

Hebrews 12:2: He is he author and perfecter of our faith.

NIV
Enjoy!


Lori Sinclair

Psalm 23:6 "...my cup overflows."



www.SinclairInkSpot.com

You can find me on my web site, Facebook, MySpace, Classmates, Shoutlife, Yahoo, or Twitter.



Bionote: Lori is the author of three business books, numerous church skits, and several articles. She lives in Sacramento with her two children, two dogs, and cat. She loves to hear from her readers, so please email your thoughts and questions.

A Perfect Cookie...Not!

I don’t make good cookies. My ex- does. Maybe that’s part of the reason he’s an ex- . I couldn’t stand the competition. And what confuses me more about the whole thing is that he puts twice as much flour into the recipe as it calls for, then bakes it for less time. It’s not like they come out raw, either, dough is always moist. These cookies are soft and moist, and completely cooked. They don’t deflate into a flat disc of uncooked dough when he takes them out of the oven. They are still cookie shaped when they are cool, and still good to eat the next day. I don’t know how he does it.
I’ve tried and tried but can’t figure out what the problem is. Well at least part of the problem anyway. I made some chocolate chip cookies one day. I didn’t hear the timer and they stayed for an extra minute or so... or so... or so. They were a little brown on the bottom... ok, black. I didn’t want to throw them away because it is wasteful to throw away food. “Think about all the starving kids in Peoria”, I could hear my mother say. So, I gave them to our dog, Lucy. She growled at me. Me! Talk about biting the hand that feeds you. This is a dog that would eat raw onions and dill pickles off the floor if you dropped them. That was it. That day I decided to go on a mission to find the best cookie recipe in the world. I have looked far and wide for the perfect cookie, and this is what I have found. Nothing... nada... zip. I am convinced that not a single cookie recipe exists that I am capable of making perfectly.

So now it is time to call in some troops. I need some recipes. I need something that can be done on a budget, (not costing $100.00 a cookie). I need something that can be done in a few minutes, and something that is tasty. Above all, I need something that I can actually do. I have invested in a new kitchen timer, so we are ready on that front. So, I am asking all of my faithful readers to send me their favorite cookie recipes in the hopes that I can learn to make the world’s best cookie.

Are you up for the challenge? Email it to me with directions, or tell me where I can go to find it. I will publish the results as I try each one. I would like to thank you all in advance, and ask that those of you in the Sacramento area to have the Fire Department on speed dial. We are in for a ride.

Waiting anxiously...

~Lori Sinclair
Psalm 23:6 "...my cup overflows."
http://www.sinclairinkspot.com/

You can find me on my web site, Facebook, MySpace, Classmates, Shoutlife, Yahoo, or Twitter.

Bionote: Lori is the author of three business books, numerous church skits, and several articles. She lives in Sacramento with her two children, two dogs, and cat. She loves to hear from her readers, so please email your thoughts and questions.

Chicken Stuffed with Ham and Pesto

The quickest meal of them all.


I have done it! I have discovered the quickest easiest meal on the planet. It literally didn’t take me any time at all. And, above all it was amazing, low calorie, and tasted wonderful. The secret? Let me tell you another story first.

Yesterday my son came to my office to drop something off. I told him that I was having a stressful day and would probably be working late... something that I have been doing more frequently lately. I asked him to take something out of the freezer for dinner. At that exact moment I really didn’t care what it was. I could have poured ketchup on cardboard and it would have been great. He said he would, and then took off for home. He called a couple of hours later to tell me that he had chicken ready. Boy did he...

When I got home he had made a delicious meal of Ham and Chicken Pesto rolls, with salad and bread. You see, he has been doing his paramedic internship through the Sacramento City Fire District, and on his long 24-48 hour shifts, during the down time they taught him how to cook. I knew there was a reason everyone loves a fireman!

Here’s what he did:

Take boneless, skinless chicken breasts and butterfly them so they lay flat. On one side, spread a thin layer of pesto sauce. You can buy this pre-made in the store, or make your own. Lay thin slices of ham and thinly sliced tomatoes on the same side, then fold the chicken back over to cover the goodies inside. Top with shredded mozarella cheese, and sprinkle the top with seasoned Italian bread crumbs. Bake in a 350 to 375 degree oven for about 30 to 40 minutes until golden brown on top and bubbly inside.

Serve with green salad and fresh, hot french bread. It is a meal to die for. So, my secret for a quick, easy, wonder, amazing meal? Let someone else cook it for you.

Think about it. If all of the big people in your house took turns cooking, that would take the pressure off us mom-types. Also, get the little ones involved early. Start teaching them as soon as they show an interest and are able to maneuver safely around the kitchen when there are both hot and sharp things going. If you have three people in your household, then each person would only cook approximately twice a week. That is a schedule anyone can live with. And, the rule when I was growing up was if you cooked, then you didn’t have to do the dishes. That seems fair here too.

And, after a long day on my feet, to come home to that prepared meal was pure heaven. So thanks to my son for being the thoughtful, amazing man he has grown into. AND, KUDOS TO THE SACRAMENTO FIREFIGHTERS! Anyone free for a date? You can cook!

Ecc. 4:10
"If one falls down, his friend can help him up."

Enjoy!


Lori Sinclair
Psalm 23:6 "...my cup overflows."
http://www.sinclairinkspot.com/ 

You can find me on my web site, Facebook, MySpace, Classmates, Shoutlife, Yahoo, or Twitter.

Bionote: Lori is the author of three business books, numerous church skits, and several articles. She lives in Sacramento with her two children, two dogs, and cat. She loves to hear from her readers, so please email your thoughts and questions.

Welcome New Subscribers

Welcome to Patty and Susan.  Thanks for following me in my journey.

Enjoy!

~Lori
Psalm 23:6 "...my cup overflows."
http://www.sinclairinkspot.com/

You can find me on my web site, Facebook, MySpace, Classmates, Shoutlife, or Twitter.

Bionote: Lori is the author of three business books, numerous church skits, and several articles. She lives in Sacramento with her two children, two dogs, and cat. She loves to hear from her readers, so please email your thoughts and questions.

The D-Word

The D-word

Diet (di -at) offensive n. - to Die In Eternal Torment; the act of deprivation and loss of the senses resulting in depression, anxiety, extreme hunger pangs, loss of energy, mental focus, and all other sensory perception.

This is how most people eventually feel when they go on the dreaded diet. The word alone evokes such emotion and resistance, that many cannot even bear to utter the word, relegating it to the list of foul and offensive four letter words that are never uttered in public by decent folk. But it doesn’t have to be that way.

Deprivation In Eating Things does not have to be our definition for this very common life problem. Being overweight may not necessarily be your fault. There is some new medical research that suggests certain cases of obesity are to some degree caused by either a gene or hormonal imbalance, however there is nothing conclusive yet. Certainly some medical causes are proven such as blood sugar imbalance, diabetes, and thyroid conditions. Other cases are either behavioral or environmental. The one thing is certain, we all have to live with the effects, no matter the cause.

Being overweight is every bit a national health problem as smoking or drug abuse. The healthcare dollars that are spent each year to treat obesity related problems are staggering. We all know that carrying around extra weight is unhealthy, but what can we do?

First, learn to keep positive. Any lifestyle change will require an open mind and an open heart. Attitude is the key to everything in life. Over and over again in the Bible we are advised to “be of good cheer.” Most problems are easier to overcome with a good attitude and healthy frame of mind.

Second, be prepared. Losing weight is not easy. It will require both time and effort. We need to make time to read and learn, to prepare healthy foods, shop and to read labels, understand what we are eating, menu planning, and exercising, just to name a few things. But, in the long run will it be worth it?

Yes. Anything worth having is worth working for. Our health is worth it. If we are worth dying for, then we are worth living for. And, as you begin to exercise and shed some of those unwanted pounds, an amazing thing will happen. You will feel better, sleep better, have more energy, be less fatigued, be able to see and think more clearly, and see the world in a whole new light. It will seem as though there are extra hours in the day as you are able to see and do more. How many times have we all prayed for more time? Well, this could possibly be your answer.

Two things I have learned in my life: 1. There is nothing so small that God does not want to hear it. If it is important to you, it is important to Him, and 2. Give God the problems, not the solutions. If we give Him all of the answers telling Him how to fix our problems, we remove from the solution the miracles that He may have in store for us. Tell Him what’s on your heart and let Him take care of the rest.

I no longer diet. In my life DIET now means Divine Intervention Equals Triumph. Join me on my journey of weight loss and healthy living. Let’s do this D-word together, you, me, and God, and see where this road called life leads us.

One of my favorite recipes for sweets comes from Michael Chiarrello of the Food Network. This is an adaptation of his Chocolate-Orange Brown Butter Popcorn.

Chocolate/Orange Popcorn

3 Cups fresh, hot popped popcorn
1 oz. Bittersweet chocolate
zest from one orange
salt

When the popcorn is still hot (preferably from an air popper) shave the chocolate over the top, allowing it to cover the entire bowl. The heat from the popcorn should melt the chocolate. Stir the bowl slightly to cover all popcorn completely. (If the chocolate does not begin to melt and stick to the popcorn, place it in a 350 degree oven for several minutes - just enough to soften the chocolate and make it stick.) Sprinkle the orange zest over the top and lightly salt.

This is a delicious, light snack that will satisfy your craving for a sweet dessert without blowing your D-word.

Enjoy!

Lori
Psalm 23:6 "...my cup overflows."


http://www.sinclairinkspot.com/

You can find me on my web site, Facebook, MySpace, Classmates, Shoutlife, or Twitter.


Bionote: Lori is the author of two business books, numerous church skits, and several articles. She lives in Sacramento with her two children, two dogs, and cat. She loves to hear from her readers, so please email your thoughts and questions.