The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d’oeuvre to café noir, in the ways with seasoning that work miracles with left-overs and preserve the daily routine of three meals a day from the deadly monotony of the American régime, in the garnishings that glorify the most insignificant concoctions into objects of appetising beauty and in the sauces that elevate indifferent dishes into the realm of creations and enable a French cook to turn out a dinner fit for capricious young gods from what an American cook wastes in preparing one.
How to make pure food, better food and to economize on the cost of same is just now taxing the attention and ingenuity of domestic science teachers and food experts generally. The average cook is intensely interested in the result of these findings, and must keep in touch with them to keep up with the times and run her home in an intelligent and economical as well as healthful routine.
It is a wise plan to keep a variety of Summer Sausage on hand, as in a very few minutes delicious sandwiches may be prepared with this, these sandwiches having the charm of novelty. It is impossible to deal in a short article with the many varieties of Summer Sausage, but there are three or four which can be touched upon. To have a thorough understanding of their goodness one must not only read about them but taste them. They are the staple diet in many foreign countries and in the Armour brand the native flavoring has been done with remarkable faithfulness—so much so that large quantities are shipped from this country every week to the countries where they originated.
“Do all kitchen work in a certain order, using that routine which experience has proved best for you.”
The simple desserts are the best desserts, and none is more pleasing to the eye and the palate or so easily made or so frequently served in an imperfect manner, than custards.
With a supply of good eggs in the pantry the cook need never be at a loss for a tasty custard, and if she is wise enough to buy Armour’s Fancy Selects when she orders eggs from her market man their goodness will be reflected in her desserts. Aside from their goodness their extra large size will always recommend their use to the wise cook. They come packed in an extra large carton.
One will not find the delicatessen flourishing in France—one will not find it at all—and the fancy grocery, above mentioned, is another pitfall for the American housewife. She likes the sight of food done up in fancy containers, in glass, perhaps, and buys them, not realizing that she is paying a large price for perfectly unnecessary and totally unnourishing pretties.
Blueberry Cinnamon Yogurt Coffee Cake
- 2 1/4 cup Blueberries
- 1.5 cup All Purpose Flour + 1 tbsp for Blueberries
- 1.5 tsp Baking Powder
- 1.5 tsp Baking Soda
- 2 tsp Cinnamon
- 3/4 cup Coconut Oil
- 3 Eggs
- 1.25 cup Light Brown Sugar
- 1/2 cup Maple Syrup
- 1/4 cup Organic Cane Sugar
- Pan Spray
- Powder Sugar for dusting
- 1.75 cup Unsweetened/Plain Whole Milk Yogurt or Greek Yogurt
- 2 tsp Vanilla Extract
- 1.5 cup Whole Wheat White Flour
- Generously spay a 10″ (25cm) bundt pan with pan spray. If concerned about sticking, go ahead and lightly flour the pan too, especially if your bundt has nooks and crannies. I’ve not floured my semi smooth pan in years and find a good coat of spray adequate. Preheat oven to 350F (180C) and set rack in the center of the oven.
- In a small bowl, mix 1/4 cup (46g) of the brown sugar with the white sugar and cinnamon. Set aside.
- In a medium bowl, toss the berries with 1 tbsp of all purpose flour. *If using frozen berries, save this step for just before you add them to the cake. Set aside.
- In a medium bowl sift the all purpose flour, whole wheat white flour, baking powder and soda. Set aside.
- In a large mixing bowl, whisk the oil, remaining 1 cup (195g) of brown sugar, eggs, maple syrup, yogurt and extract. Fold in the sifted dry ingredients in two batches, folding only until the dry ingredients are incorporated.
- In the bundt pan, spoon in 1/3 of the batter and top it with 1/3 of the cinnamon/sugar mixture and 1/3 of the blueberries. Repeat this twice ending with the cinnamon/sugar mixture and blueberries. The batter will be thick.
- Bake for 60 – 65 minutes, testing with a toothpick at starting at 58 minutes to check for doneness. Allow the cake to cool for 20 minutes in the pan on a cooling rack. Turn out on a serving plate and allow to cool completely before dusting it with powder sugar.
- Store in a covered container at room temperature for up to two days.
If she is fearful of the handling some loose food stuffs may be subjected to in the stores, why does she not practice the most practical economy, go to the fountain-head of supplies in the city, the large market, and buy in quantity, so far as she can? A few ounces of bacon, already sliced, and sealed in a glass dish are, indeed, appetising even in their raw state, while a side of bacon is not, unless looked upon through the eyes of imagination, yet the latter method of purchasing this commodity is two or three hundred per cent cheaper, and when it arrives at the breakfast table it will be found every bit as appealing to a happy morning appetite.
To have a thorough understanding of their goodness one must not only read about them but taste them. They are the staple diet in many foreign countries and in the Armour brand the native flavoring has been done with remarkable faithfulness—so much so that large quantities are shipped from this country every week to the countries where they originated.
There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d’oeuvre to café noir, in the ways with seasoning that work miracles with left-overs and preserve the daily routine of three meals a day from the deadly monotony of the American régime.