Connolly Kitchen

Our family cookbook


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Sour Cream Pancakes

Sour cream pancakes
Adapted from Ina Garten

Ingredients:
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
Pure maple syrup

Directions:
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.

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Captain Morgan’s Banana Bread

banana bread2
Adapted from Stephanie Ward

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
3-4 bananas, mashed
1/2 cup Captain Morgan’s rum
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips or chopped nuts

Directions:
Combine bananas and rum.
In a separate bowl, cream butter and sugar; add eggs.
Sift together dry ingredients.
Gradually beat banana and flour mixtures into butter, alternating.
Add nuts or chocolate chips.
Bake for 1 hour at 350º.


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Valentine’s Day Maple-Oatmeal Scones

Valentine's Day Maple Scones
Adapted from Ina Garten

Ingredients:
For the Scones:
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
For the Glaze:
1 1/4 cups confectioners’ sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Directions:
Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted or heart cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners’ sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be. Serves 14.


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Cinnamon Swirl Bake

cinnamon roll coffee cake
Adapted from Fleischmann’s Yeast

Ingredients:
Batter
Cooking Spray
1-1/2 cups all-purpose flour
2 envelopes RapidRise Yeast
1/4 cup sugar
1/4 teaspoon salt
2/3 cup milk (very warm 120-130°F)
2 tablespoons butter, melted
2 tablespoons oil
1 egg

Cinnamon Mixture
3 tablespoons butter, softened
3/4 cup brown sugar
1-1/2 teaspoons ground cinnamon

Icing (it didn’t really need this)
1 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon butter OR margarine, melted
1/2 teaspoon pure vanilla extract

Directions:
MIX batter ingredients together in a pre-sprayed 8×8-inch baking dish. Let rest for 10 minutes. Combine cinnamon mixture in a small bowl by mixing with fork.
TOP batter evenly with cinnamon mixture. Using fingers, poke topping thoroughly into batter.
BAKE by placing in a COLD oven; set temperature to 350°F. Bake 25-30 minutes, until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.