Thursday, May 24, 2012

Blueberry Banana Raspberry Pancakes With Apricot Jam

Nurse Andrew
We have met the most wonderful compassionate and dedicated nurses at the Palomar Medical Center in Escondido caring for my husband.  One young man named Andrew was assigned to my husband's care. We discussed my food blog.  I asked Andrew if he cooked often.  Most Californians are very health conscious and nutrition plays a big part in that role.  I then asked if he had a favorite recipe he could share and today he did.  Thank you Andrew.  When my husband is discharged, this will be my first breakfast meal I prepare for him.  It will be special especially when I share with Don who shared this recipe.

Blueberry Banana Raspberry Pancakes with Apricot Jam
  • 1 cup Bobs Red Mill Organic Pancake Waffle Mix
  • 1 Large Egg (or egg white)
  • 2 tbsp Coconut Oil (keep 1 tbsp for later on)
  • 1 cup unsweetened coconut milk
  • 1 large banana –prepare in very thin slices
  • 1 cup fresh blueberries – important to flatten berries 
  • ½ cup raspberries (flatten as well)
  • Place 2nd tbsp of coconut oil in small dish & microwave for 20 seconds

In Large Bowl
Combine Bob’s Mix, egg, milk, 1 tbsp oil until blended
  • Preheat pan on medium heat with 1 tbsp coconut oil
  • Lower heat to low-medium and pour mix into pan for medium sized pancake 
  • Add thinly sliced banana and flattened blueberries/raspberries as desired
  • Allow pancake edges to brown, use wooden spatula to prevent sticking
  • Add few drops of coconut oil around edges to prevent sticking
  • When bubbles appear in center of pancake, carefully flip over
  • Continue to use few drops of oil around edges to prevent sticking
  • May require 2nd flip to cook evenly and use spatula to press down 
  • Prepare few sheets of wax paper pre-cut into 4x4 strips. Place 1 sheet wax paper onto plate and add 1 pancake per strip wax paper.  Otherwise the pancakes will stick and clump after refrigeration and with cooling. Makes great snack. 
  • Add spoonful of favorite jam – I use apricot or pear smeared on top. 
Buen provecho

Wednesday, May 9, 2012

Creamy Shrimp Bisque


  • 2 celery stalks, chopped
  • green onion with tops, chopped
  • 4 tablespoons butter
  • 1 glove garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups half and half
  • 3 1/2 cups fish stock
  • 3 tablespoons chopped fresh parsley
  • 8 ounces cooked shrimp or lobster meat, chopped
  • Homemade croutons, recipe follows


In a medium saucepan, add celery, onions and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and half and half. Let simmer for 5 minutes.
Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally. Add salt, to taste.
When ready, serve with croutons.

Homemade Croutons:

  • 3 slices white bread
Preheat oven to 350 degrees F.
Cut bread with a heart shaped cookie cutter. Place onto a cookie sheet and bake until toasted.

Wednesday, May 2, 2012

Lazarus Bread Pudding With Whiskey Sauce

Lazarus Bread Pudding
With Whiskey Sauce
The large Federated Department Store with main offices in Columbus, Ohio, known as Lazarus Department Store, served wonderful tasty food in their inhouse restaurants.  They also sold a cookbook which included the recipes of their fabulous food.  

Whiskey Sauce
1 cup butter
2 c. powdered sugar
2 eggs
2 Tablespoons whiskey
While the pudding is baking, melt butter and whip in powdered sugar.  Beat eggs with a fork and add to the butter mix in small amounts while stirring well with a fork until all is blended.  Stir in whiskey and serve with pudding.  

Custard Mix
2 cups granulated sugar
1 teaspoon salt
8 eggs
5 1/2 cups milk
1 teaspoon vanilla
Blend granulated sugar, salt and eggs with a wire whisk.  Add milk and vanilla: set aside.


Bread Pudding
1/2 lb french bread
1/4 cup toasted pecans
1/2 cup melted butter
Break French bread into medium pieces.  Add pecans and melted butter.  Arrange in a greased 9x13 baking dish.  Pour custard mix over bread pieces.  
To Bake:  Place the dish in a pan with a small amount water to create a double-boiler effect.  The water should come up the side of the baking dish about halfway.  Bake at 350^ for 50 to 60 minutes.  Test by inserting a knife into the center of pudding.  Serve with sauce.