Mildred’s Temple Kitchen Blueberry Buttermilk Pancakes

In the age of covid-19, we have seen a lot of restaurants release recipes to some of their most notable dishes.

I never used to be a pancake person, I grew up on crepes.  Being a naturally loyal person I think I just always had a block in my head that by having pancakes, I would somehow be cheating on my beloved crepes.

I really needed to keep myself busy however during the first lockdown, so with all the acclaim Mildred’s Temple Kitchen gets with their pancakes, I figured it was time to give them a shot.

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Banana Bread

Banana Bread with chocolate chips

Sourced from: Company’s Coming, Muffins & More by Jean Paré

Serving size: 1 Loaf

INGREDIENTS:

1/2 cup Butter

1 cup granulated sugar

2 eggs

3 medium bananas

2 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3/4 cups semi-sweet chocolate chips

DIRECTIONS:

  • Preheat oven to 350F
  • Cream butter and sugar together.
  • Add eggs, one at a time, beating until smooth.
  • Blend in mashed bananas
  • In a different bowl, stir flour with baking soda, baking powder, and salt.
  • Add dry ingredients to banana mixture, stirring only to moisten.
  • Stir in chocolate chips.
  • Transfer to a greased 9x5x3 inch loaf pan.
  • Bake for about 1 hour until inserted toothpick comes out clean.
  • Let stand for 10 minutes.
  • Remove from pan and place on cake rack to cool.

NOTE: I like to experiment sometimes with using different types of chocolate chips.  For those not a fan of the chocolate chips, the original recipe calls for 1 cup of chopped walnuts.

Soft Vanilla Bean Caramels

Sourced from Food and Wine Magazine December 2013

Chef: Chris Hanmer of CH Pâtisserie in Sioux Falls, South Dakota

Total Time:  45 min plus 4 hr cooling

Makes about 2 pounds

Ingredients:

2 1/2 cups sugar

2 cups heavy cream

3/4 cup light corn syrup

1 vanilla bean, split lengthwise and seeds scraped

1 stick unsalted butter, cut into tablespoons and softened

1/2 teaspoon kosher salt

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