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Reservations: 800-639-2903
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Hyde Park , Northern Vermont , Vermont 05655-9363 , USA Email: Click to send email to innkeeper Website: www.fitchhillinn.com Tel: 802-888-3834 Toll free tel: 800-639-2903 Fax: 802-888-7789 Reservations: 800-639-2903 |
Pre-heat oven to 350º.
Half Full Ingredients
1 2 Eggs, beaten
¾ 1-1/2 cups Sugar
½ 1 cup canned or cooked Mashed Pumpkin
¼ ½ cup Vegetable Oil
¼ 1/3 cup Water
1 1-2/3 cups all-purpose flour
½ 1 teaspoon Ground Cinnamon
½ 1 teaspoon Baking Soda
¼ ½ teaspoon Baking Powder
¼ ½ teaspoon Salt
1/3 ¾ cup Chopped Walnuts
In a large bowl, mix eggs, sugar, pumpkin, oil and water. Combine flour, cinnamon, baking soda, baking powder and salt. Stir dry ingredients into pumpkin mixture; mix well. Fold in nuts. Fill greased or paper-lined muffin cups ½ - ¾ full. For regular-sized muffins bake for 20-25 minutes or until muffins test done. For jumbo-sized muffins bake for 30-35 minutes or until muffins test done. Do not over bake. Cool on wire rack.
Yield:
½ Recipe – 6 regular-sized muffins, 4 Jumbo-sized muffins.
Full Recipe – 12 regular-sized muffins, 8 Jumbo-sized muffins
Note - These muffins freeze well.
The pancakes are thick and hearty without being too heavy. I like this recipe because putting the bananas onto the pancakes allows the bananas to caramelize on the griddle, giving the pancakes a very nice flavor.
Half Full
1 2 cups Flour
1/2 1 teaspoons Baking Soda
1/4 1/2 teaspoon Salt
1 2 Eggs, lightly beaten
1-1/4 2-1/2 cups Buttermilk
1/2 1 teaspoons Vanilla Extract
1 2 Tablespoons Vegetable Oil
1 1-2 ripe Bananas (not over ripe)
Sift together into a large bowl the flour, baking soda and salt. In a medium bowl, whisk together the eggs, buttermilk, vanilla and vegetable oil. Gradually add the liquid to the dry ingredients, mixing until just combined. The batter should be slightly lumpy. Do not over-mix or the pancakes will be tough.
Peel and thinly slice the bananas. Set some aside to garnish the finished pancakes.
Heat the griddle or heavy skillet over medium heat until a drop of water dances on the surface. Lightly grease with vegetable oil or cooking oil spray. Drop large spoonfuls of batter onto the cooking surface. When the tops of the pancakes start to set, cover them with the sliced banana. Turn the pancakes when they are lightly browned on the bottom. Cook until the banana is browned on the bottom.
The pancakes can be served fresh from the griddle or may be transferred to a baking sheet in a warm oven while you cook the rest of the batter.
Serve warm with maple syrup, honey, yogurt, or sour cream
Yield:
Half recipe – 2 generous servings
Full recipe – 4 generous servings
4 pears, pealed, halved and cored
¼ tsp cinnamon
1/8 tsp nutmeg
¼ cup brown sugar
1Tbs flour
2 Tbs butter, chilled
Cooking spray
Vanilla Yogurt
Preheat oven to 350º
Spray baking dish with cooking spray
Mix cinnamon, nutmeg, flour and brown sugar together. Cut in butter until the topping becomes crumbly.
Place pear halves in the baking dish, sprinkle with the toping.
Bake for 20 to 25 minutes. Serve warm with a dollop of yogurt on the side.