Friday Ethan had two wisdom teeth pulled out. We had hoped that it could wait until November as Ethan is going away for a week very soon, but they were causing trouble, so out they went. The proceedure went quicker than expected. They gave deposited the offending teeth into a small pouch and sent them home with him, just as he had requested. I was grossed out as they still had small bits of his red, bloody flesh attached. He was in a good bit of pain the first day. He kept puking and then dry heaving, so we could not keep any pain medication in his system. By Saturday he could tolerate water, Jello and Loaded Baked Potato soup. By Sunday we was still puffy and sore, but in good enough spirits to bug his sister. We took that pesky sign to mean that he is on the mend.
Right after we showed up they gave Ethan a sleeping pill and sent him to a couch in a quiet room. I followed with my knitting in tow. But then I spied the cookbooks. I am a sucker for cookbooks, so I had to check them out, of course. After a while they came to move him into the dentist's chair. I continued to sit, read and copy down a few recipes. They all came from Colorado Bed & Breakfast Cookbook by Carol Faino and Doreen Hazledine.Here are a few that caught my eye enough to spend the time copying them down:
Pumpkin Granola Pancakes
2 cups Biscuit Mix (like Bisquick)
2 TBL. Brown Sugar
2 tea. Cinnamon, ground
1 tea. Allspice, ground
12 oz Evaporated Milk
1/2 cup Canned Pumpkin (not the pumpkin pie filling in a can!)
2 TBL Oil
2 Eggs
1 tea. Vanilla Extract
1/2 -3/4 cup Granola
In a large bowl mix the biscuit mix, brown sugar, cinnamon and the allspice. In a seperate bowl mix the evaporated milk, canned pumpkin, oil, eggs and vanilla. Stir until well combined and the eggs are incorporated. Gently mix this in with the dry ingredients.
Butter a hot skillet. Add the pancake mix to make the size and shape of desired pancakes. Sprinkle 1 - 2 TBL of granola on top of each pancake. Flip the pancakes once bubble appear on the surface of the pancakes. Serve warm with butter and syrup.
Lacquered Citrus
2 cups sugar
1 TBL Lemon Juice
1 TBL Vanilla Extract
1/2 tea Cardamon Seeds, ground or 8 Caradmon Seeds, crushed
1 cup Water
2-3 Grapefruit
6 Oranges
In a small saucepan heat the sugar, lemon juice, vanilla extract, cardamon and water until the sugar dissolves, stirring often. Then turn the heat down and let the mixture simmer for 20 minutes.
Meanwhile, peel the fruit, removing as much of the white pith as possible. Cut the fruits into 1/2" discs and arrange on plates. Pour hot syrup on them and serve.
The unused flavored syrup lasts for a long time in a jar with a good lid.
Buttery Almond Tiles
Base:
2 1/2 cup Flour
1 TBL Baking Powder
3/4 tea Salt (omit if using salted butter)
1 1/2 cup Sugar
1/2 cup Butter
2 Eggs
Preheat the oven to 350 degrees.
Whisk together the flour, baking powder, salt and sugar. Blend in the butter and eggs. This will make a dry dough that you press into a 9" x 13" pan that has been lined with non-stick foil. Bake for 15-20 minutes, or until lightly browned.
Topping:
3/4 cup Almonds, sliced
1/2 cup Butter
3/4 cup Sugar
2 TBL Flour
2 TBL Milk
1 TBL Almond Extract
1 tea Vanilla Extract
Place the sliced almonds, butter, sugar, flour and milk in a sauce pan on medium heat until the sugar dissolves, stirring constantly. Bring to a boil. Next, carefully add in te almond and vanilla extracts, stirring gently to combine. Pour over the cookies once they have been removed from the oven. Spread out evenly and broil for 1 - 1 1/2 minutes, or until bubbly.
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