Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (5 page)

2 c. buttermilk

3 eggs, beaten

1/3 c. shortening

7 c. all-purpose flour, divided

2 c. sugar

1 t. baking soda

2 t. salt

1 t. nutmeg

1/2 t. cinnamon

canola or peanut oil for deep frying

Garnish: powdered sugar, cinnamon-sugar or Powdered Sugar Glaze (see
page 211
)

Blend together buttermilk, eggs and shortening in a large bowl; set aside. In a separate bowl, mix together 2 cups flour, sugar, baking soda, salt and spices. Add flour mixture to buttermilk mixture; stir well. Mix in remaining flour. Cover and refrigerate for 8 hours to overnight. Roll out dough on a lightly floured surface, 1/3-inch thick. Cut out doughnuts with a 3" doughnut cutter. Add 3 inches of oil to a heavy stockpot. Heat oil to 365 degrees over medium-high heat. Add doughnuts and holes, a few at a time; cook until golden on both sides, about 2 minutes. Drain on paper towels. Sprinkle with powdered sugar or cinnamon-sugar, or drizzle with Powdered Sugar Glaze. Makes 4 to 5 dozen.

Don’t have a deep-frying thermometer? Here’s how to tell when the oil is hot enough. Drop a bread cube into the hot oil…if it turns golden in 60 seconds, the oil is ready.

Pumpkin Flapjacks

Too yummy not to enjoy year ’round!

1 c. all-purpose flour

2 T. dark brown sugar, packed

2 t. baking powder

1 t. pumpkin pie spice

1 c. canned pumpkin

1 c. milk

2 eggs, separated

1/3 c. oil

Garnish: butter, maple syrup

In a large bowl, combine flour, brown sugar, baking powder and spice; stir well and set aside. In a separate bowl, blend together pumpkin, milk and egg yolks. Add pumpkin mixture to flour mixture; stir until smooth. In a deep bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Gently fold egg whites into pumpkin mixture. Ladle batter by 1/3 cupfuls onto a hot greased griddle over medium heat. Cook pancakes until bubbly on top and edges are slightly dry; turn and cook on other side. Serve warm with butter and syrup. Makes about one dozen.

Make some scrumptious cider-glazed sausages. Brown and drain a 1/2-pound package of breakfast sausages. Add a cup of apple cider to the skillet, then turn the heat down to low and simmer for 10 minutes. It’s that simple!

Light & Fluffy Pancakes

Who knew teeny could taste so good? Garfield finds these petite treats irresistible. This recipe will make about 30 small pancakes if you add batter by the tablespoonful.

1 c. all-purpose flour

2 T. sugar

2 t. baking powder

1/2 t. salt

1 egg, beaten

1 c. milk

2 T. oil

Garnish: butter

In a bowl, stir together flour, sugar, baking powder and salt. Add egg, milk and oil; stir until batter is blended but still slightly lumpy. Pour batter by 1/4 cupfuls onto a hot, lightly greased griddle. Cook on both sides until golden, turning when surface is bubbly and edges are slightly dry. Serve pancakes topped with butter and Luscious Blueberry Syrup. Makes 6 to 8 servings.

Luscious Blueberry Syrup:

1/2 c. sugar

1 T. cornstarch

1/3 c. water

2 c. fresh or frozen blueberries

Combine sugar and cornstarch in a saucepan over medium heat. Gradually stir in water. Add berries; bring to a boil. Boil, stirring constantly, for one minute, or until thickened. Serve warm.

Garfield on a slice of toast? Why not? “Paint” a face on toast just for fun! Combine one tablespoon of milk and 3 drops of food coloring, “paint” on bread, then pop in the toaster.

Kitchen Cupboard Waffles

Delicious golden waffles from scratch, no mix needed!

2 c. all-purpose flour

2 T. sugar

4 t. baking powder

1 t. salt

2 eggs, separated

1-1/2 c. milk

6 T. butter, melted and cooled slightly

Mix together flour, sugar, baking powder and salt in a large bowl. In a separate small bowl, whisk together egg yolks and milk. Stir yolk mixture into flour mixture, followed by butter. In a separate bowl, beat egg whites with an electric mixer on high speed until stiff. Fold egg whites into batter with a spoon. Pour batter, 1/2 cup at a time, onto a hot greased waffle iron. Bake according to manufacturer’s instructions. Serve waffles topped with Buttery Maple Syrup. Serves 6.

Buttery Maple Syrup:

1/2 c. maple syrup

1/2 c. water

1/4 c. butter, sliced

Optional: cinnamon to taste

Combine all ingredients in a saucepan over low heat. Cook and stir until butter is melted. Serve warm.

Extra waffles and pancakes can be frozen in plastic freezer bags for up to a month. Reheat them in a toaster for a hearty, quick weekday breakfast.

         
   
Read the recipe through to avoid any surprises

         
   
Make sure you have all the ingredients you need

         
   
Turn on the oven if you are going to be baking