Sunday, September 28, 2008


"Life, within doors, has few pleasanter prospects than a neatly arranged and well-provisioned breakfast table."
Nathaniel Hawthorne (1804-1864)

Our son and his girlfriend came home to each of their families this weekend and met back up this morning here for breakfast. It was a place and way to spend some time together since we might not see them again until Christmas.

We had little ones crawling and playing with a firetruck in one room, running and jumping in another, and helping me in the kitchen. It was nice to hear everyone talking, laughing and spending time in one place.

I got the coffee cake in the oven first since it took the longest to make and then started the pancakes and two pans of bacon. Coffee was kept on the stove so all the cups could keep being refilled and the scrambled eggs with cheese were done last.

My sister ended up stopping by on her way to see her daughter here in town and she flipped pancakes on the cast iron, stove-top grill plate while I finished the other foods. My DIL, son's gf, and daughter all served the plates out as stack after stack of pancakes were made ready. {Smile}
They guys talked and did whatever they were doing in the dining and living room while all the kitchen activity was happening.

The name for the pancakes was unusual but they had high reviews and I wanted to make sure all my buttermilk was used up today while it was fresh! Here are the recipes:

Truck-Stop Buttermilk Pancakes
Submitted by: BOBOBEARZOE
Rated: 5 out of 5 by 290 members Prep Time: 10 Minutes
Cook Time: 5 Minutes Ready In: 15 Minutes

Yields: 12 servings

5 eggs
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour 5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar

1. In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
ALL RIGHTS RESERVED © 2008 Printed from 9/28/2008

Blueberry Buttermilk Coffeecake
Submitted by: BATA
Rated: 5 out of 5 by 116 members Prep Time: 30 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 30 Minutes

Yields: 12 servings

1/2 cup butter
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder 1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries

2/3 cup all-purpose flour
2/3 cup white sugar
6 tablespoons butter, softened

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
ALL RIGHTS RESERVED © 2008 Printed from 9/28/2008

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