Puffins

My kids love pancakes. I am not a fan of standing over the stove, pouring and flipping one by one until you have a stack that can be served. Puffins are our family name for mini Dutch  baby pancakes. Basically the same batter as pancakes, these puffy little lovelies rise up like a popover, and then quickly fall to create a niche for delectable fillings.  On days like today I can give the kids a hearty  meal, and then get  back to the final touches of dinner. From our house to yours, Happy Thanksgiving!

1 C. milk

1/2 C. butter, melted (one stick)

6 eggs

1 t. vanilla

1 C. flour

1/2 t. salt

a pinch of cinnamon

Mix the milk and butter. Add the eggs and beat well. (Do not add the hot butter to the beaten eggs) Add your dry ingredients. Mix well. trying to get  as many lumps out as possible. This can also be done in a blender. (Pictured ingredients are for half of a recipe)

Pour into lightly oiled muffing tins. Use oil or cooking spray. I find butter makes them stick. Fill about 3/4 of the way.Bake in a pre heated 400 degree oven, for 15 minutes or until lightly browned.

They will rise significantly! And fall quickly, creating the pocket for filling.

Filling possibilities are endless. Here you have peanut butter, nutella, blackberry preserves and apricot preserves. A dusting of powdered sugar and breakfast is served, start to finish in less than 30 minutes.

Puffins!

Adaptable Corn Chowder

I make a great corn and potato soup that takes at least 4 hours in the crockpot- in addition to peeling,chopping and all the other prep that goes with it – it’s a very tasty labor of love that’s a pain in the … to make.My daughter asked for some one day and I was just not in the mood,nor did I have the time to go through the “process”. So I came up with this cheater’s version. Ready in an hour and like most soups, sauces and stews even better the next day- if there is any left! (I rarely use the microwave  for cooking.However this and a few other recipes will not burn or require  the stirring  that it does on the stove when made in the mic.)Ingredient friendly- you can add chicken or clams to make a non vegetarian version.

• 2 cans potatoes,drained and rinsed

• 2 cans cream of corn

• 1 C. vegetable broth

• 2 small cans evaporated milk(you can use regular milk- evap. will make it thicker)

• dill (I use at least 2 T. dried-if you don’t like dill- basil works)

• 1/2 t. cayenne (optional)

  shredded Monteray Jack or Cheddar cheese to top

• Variation”

• 2 small sweet potatoes, peeled ,steamed in microwave whole for 3 minutes and then diced (optional)

• another 1/2 C. broth or water if you add sweet potatoes

Mix ingredients together in a microwave 3 qt. sauce pan,except cheese. My version contains the sweet potatoes,so add them  now too if you are using them.Microwave on medium high for 10 minutes.Stir.Then microwave on medium 45 minutes.Take about 2/3 of it and puree in the blender or processor.Take out less if you like it chunkier.Add cubed cooked chicken, or clams at this point if unlike my house- you are not accomodating a vegetarian!Top with shredded cheese and serve.