NEW YEAR'S DAY BREAKFAST TREAT!

QUOTE OF THE DAY: "Keep your Christmas-heart open all the year round." Jessica Archmint

TODAY IS: The birthday of Mary Tyler Moore, Marianne Faithful, Ted Danson, and Jude Law

MISCELLANEOUS TIDBIT: Warm maple syrup in your microwave or heat it slowly in a small pan on the stove.

RECIPE OF THE WEEK: Banana Pancakes


New Year's Day is Friday. Will you be a bit hungover or ready and rarin' to go? Will you bring in the new year with a toast and champagne at midnight or will you be asleep before the ball drops at Times Square? Are you hosting a New Year's Eve party or having friends and family over for brunch the following day?

My partying days are long gone, and I can barely stay up to watch the eleven p.m. newscast. But on New Year's Eve I do stay up and yawn myself to midnight. At 12:01 a.m. I'm in bed, and by 12:02 a.m. I'm usually fast asleep.

I really don't enjoy going out on New Year's Eve. It's expensive, and the party atmosphere seems fake. I like my New Year's celebration on January 1st where I'll be awake and cheerful.

I think hosting a small brunch for close friends and family on New Year's Day is fun, and it's easy. You really don't have to get too fancy with egg-type casseroles, homemade waffles, or various omelets. If eggs are a must for you, keep it simple, and scramble them. Prepare them last as freshly cooked eggs taste the best.

Always include a few different juices such as apple, orange, or grape. Make sure to serve coffee and tea. A variety of small pastries from a bakery is my first choice, but Sara Lee is great in a pinch. Bacon and ham are good side choices, but link pork sausages are better. They stay fresh and juicy.

For the main dish, I like to make banana pancakes. You can make them ahead of time, and keep them warm in the oven. You can do the same with the sausages, too.

When your guests are ready to dig in, serve it buffet style. Make sure the butter is room temperature and softened or whipped. Pure maple syrup should be warm.

After your guests have gone through the buffet line, make up a plate for yourself, have a seat, and enjoy the company.


BANANA PANCAKES

Ingredients:
1 1/4 cups flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
1 egg
1 cup milk*
3 tablespoons melted butter
1 teaspoon vanilla
1 large banana

Directions:
1. Warm griddle, electric frying pan, or large stove top frying pan over low heat.
2. In a medium bowl, combine flour, baking powder, and sugar.
3. In a small bowl, combine the egg, milk, butter, and vanilla. Beat mixture until well blended.
4. Pour mixture over flour flour, and mix only until dry ingredients are wet.
5. Slice banana thinly, cut slices in half, and fold lightly into the batter.
6. Turn heat to medium-low and lightly grease griddle, electric frying pan, or stove top frying pan.
7. Spoon batter onto pan, and lightly spread batter into a 3" circle.
8. When the edges of the pancakes have broken bubbles around them and the bottoms are nicely browned, flip the pancakes over, and brown on the other side.
9. Place cooked pancakes on a platter in a warm oven.
10. Continue the process until all the batter is used.

Yield: About 16 pancakes

NOTE: *3/4 to 1/1/4 cups milk may be used. For thinner pancakes, use the larger amount of milk.

Thank you for visiting From Cyndy's Kitchen...I hope to see you again next week!
e-mail: cyndyskitchen@cfl.rr.com
Copyright 2009
From Cyndy's Kitchen
Cynthia E. Georgeff

PEANUT BUTTER & CHOCOLATE - YUM!

QUOTE OF THE DAY: "Even as an adult I find it difficult to sleep on Christmas Eve. Yuletide excitement is a potent caffeine, no matter your age." Carrie Latet

THERE ARE: Only a few more days until Christmas. I hope your shopping is done!

MISCELLANEOUS TIDBIT: "To me, peanut butter is the breakfast of champions." Greg Louganis

DID YOU KNOW?: Peanut butter is found in about 75% of American homes.

RECIPE OF THE WEEK: Skippy Truffle Cookies

Peanut butter. Do you like yours crunchy or smooth? All natural or flavor enhanced? I like the smooth, flavor enhanced version. Hydrogenated vegetable oil stabilizes it and prevents oil separation. Salt prevents spoilage while dextrose and other sweeteners enhance taste.

I'll spread peanut butter on a few Ritz crackers and top with strawberry jam for a light lunch. Sometimes I'll spread a knifeful of peanut butter on a toasted multi grain English muffin. I love the way the peanut butter melts into the nooks and crannies.

When we had our dog, Nike, I'd put a fingerful of peanut butter in his mouth. It was hysterical watching him try to lick the peanut butter off the roof of his mouth. No! I am not a sadistic person. Don't try to tell me that you've never done that! Besides, Nike always came back for more.

Peanut butter does have its health benefits. Monounsaturated fats and resveratrol found in peanut butter may help against a high risk of cardiovascular disease. And, "Plumpy'nut is a peanut based food used to fight malnutrition in famine stricken countries." wikipedia.org.

But don't go overboard and over indulge. Two tablespoons of peanut butter contains about 200 calories! Use your ration of peanut butter wisely. Bake these yummy cookies, sample one or two, and freeze the rest for later...if you keep them on the kitchen counter, you're certainly likely to over indulge.


SKIPPY TRUFFLE COOKIES

Ingredients:
1 cup Skippy creamy peanut butter
1 cup firmly packed light brown sugar
1 large egg
1 teaspoon baking soda
1/2 cup semi-sweet mini chocolate baking chips

Directions:
1. Preheat oven to 350 degrees.
2. In a small bowl, combine all ingredients except chocolate chips and mix until combined.
3. Fold in chocolate chips.
4. Drop slightly rounded teaspoonfuls of dough onto an ungreased cookie sheet about 2 inches apart.
5. Bake 7 to 9 minutes or until cookies are puffed and golden. Cookies will be very soft.
6. Place cookie sheets on wire racks and left stand 5 minutes. Then, remove cookies from sheets, and cool completely on wire racks.

About 4 1/2 dozen cookies

Thank you for visiting From Cyndy's Kitchen...I hope to see you again next week!
e-mail: cyndyskitchen@cfl.rr.com
Copyright 2009
From Cyndy's Kitchen
Cynthia E. Georgeff

VINEGAR IN A COOKIE? YES!!!

QUOTE OF THE DAY: "Celebrate the happiness that friends are always giving, make every day a holiday and celebrate just living." Amanda Bradley

CHANUKAH is celebrated from the 12th to the 19th.

MISCELLANEOUS TIDBIT: Walnuts are rich in fiber, B vitamins, magnesium, and antioxidants such as vitamin E.

RECIPE OF THE WEEK: Victorian Vinegar Cookies


The holidays are a special time. It really seems like people are a bit kinder to each other, more tolerant of each other, and care about each other a little more. I love seeing holiday decorations on houses and listening to the seasonal tunes in stores and shops.

There's a wonderful small strip of shops in Temple Terrace, Florida, called Victorian Village. The main shop is decorated beautifully at holiday time. It's just magical with all the special gift items they have on display. One could spend hours there trying to decide between a Brighton wallet or bracelet, a scented Yankee candle, a piece of Swarovski crystal, or a lovely Precious Moments.

I feel Victorian Vinegar Cookies is an appropriate recipe for the holidays. My friend Mary found the recipe in the American Country Inn and Bed & Breakfast Cookbook.

These cookies are loved by all...except my husband, of course. He doesn't care for nuts. (What else is new!) Mary often bakes a batch for her husband's co-workers. Children love these cookies, too.

Bake a batch and freeze them for later use when unexpected company comes calling. Or add them to the array of cookies you already bake for the holidays. Don't let the vinegar scare you away. You won't even know it's in there!


VICTORIAN VINEGAR COOKIES

Ingredients:
1 cup butter
3/4 cup sugar
1 tablespoon white vinegar
1 3/4 cups flour
1/2 teaspoon baking soda
1 cup finely chopped walnuts

DIRECTIONS:
1. Preheat oven to 300 degrees.
2. In a large bowl, cream the butter.
3. Add the sugar and vinegar, and beat until fluffy.
4. Add the flour and baking soda, and mix well.
5. Stir in the nuts.
6. Drop by rounded teaspoonfuls onto an ungreased cookie sheet, and bake about 30 minutes.

Yield: About 4 dozen

NOTE: I use finely chopped pecans when I bake these delightful treats.

Thank you for visiting From Cyndy's Kitchen...I hope to see you again next week.

e-mail: cyndyskitchen@cfl.rr.com
Copyright 2009
From Cyndy's Kitchen
Cynthia E. Georgeff

AROMATIC ANISE

QUOTE OF THE DAY: "Perhaps the best Yuletide decoration is being wreathed in smiles." Author Unknown

THIS IS: National Drunk and Drugged Driving Month - Please have a safe holiday season.

MISCELLANEOUS TIDBIT: Aniseed is native to the eastern Mediterranean region, and it is also grown in Mexico.

RECIPE OF THE WEEK: Anise Cookies


Aniseed has been highly valued since ancient times. It is claimed that the ancient Romans hung anise plants near their pillows to prevent bad dreams. King Edward IV may have slept on anise perfumed bed linens. Also, one of the commodities taxed by Edward I for revenue to repair London Bridge was aniseed.

Aniseed is often chewed after a meal in India as a digestive aid and to freshen the breath.

herb-magic.com says, "in magical practice, it is said to Increase Psychic Abilities and ward off the Evil Eye. As an Apotropaic Charm, a pinch of ANISE SEED is wrapped in a white handkerchief and carried in the pocket."

Personally, I use anise seed because I love the distinctive flack licorice flavor.

Use whole or crushed anise seed in cookies, cakes, candy, applesauce, fruit pies, salad dressings, and more. Add a little more flavor by using a small amount of pure anise extract.

I was experimenting with yet another recipe, and this time it was a recipe for anise cookies. I creamed and stirred; I shaped the dough in a log and chilled it. Several hours later I sliced and baked.

I taste tested the dough. It was yummy. I taste tested the cookies warm from the oven. Very good. After 15 minutes of cooling down, I taste tested again. Thirty minutes later I conducted another taste test. Still yummy with that distinctive anise flavor.

Then Don came home. I couldn't wait for him to try one, but he kept me in suspense for hours. Don's review: "They're, uh, okay."

I didn't let his lackluster review deter me. I took a few dozen to euchre night to test the cookies on an unsuspecting group. Rave reviews from all! And they didn't even know they were my guinea pigs until after the fact.

Don't go wasting any of these precious seeds to ward off an evil eye or enhance psychic abilities you probably don't have anyway. Instead, make a batch of anise cookies and savor every bite.


ANISE COOKIES

Ingredients:
1/2 cup I Can't Believe It's Not Butter Cooking & Baking
1/2 cup granulated sugar
1/2 cup dark brown sugar, lightly packed
1 egg
1 teaspoon anise extract
1 teaspoon almond extract
1 3/4 cups flour
1 1/2 teaspoons baking powder
3 teaspoons anise seed
colored sugar sprinkles, optional

Directions:
1. Preheat oven to 400 degrees.
2. Cream "Not Butter". Beat in both sugars until light and smooth.
3. Beat in egg and extracts until well-blended.
4. Beat in flour, baking powder, and anise seed.
5. Shape dough into a 12" log, wrap in wax paper, and chill at least 3 hours.
6. Line cookies sheets with parchment paper or grease cookie sheets lightly.
7. Slice cookie dough into 1/4" slices, and place on cookie sheets about 2" apart.
8. Sprinkle tops with colored sugar sprinkles.
9. Bake 7 to 9 minutes.
10. Remove cookies from baking sheets and cool completely on wire racks.

NOTE: Cookies will be slightly soft. If you want crispy cookies, bake an additional 30 seconds or so, but watch carefully so they are not over baked.

CONVECTION BAKING: Line cookies sheets with parchment paper. Preheat oven to 375 degrees. Bake 7 to 7 1/2 minutes for soft cookies.


Thank you for visiting From Cyndy's Kitchen...I hope to see you again next week!
e-mail: cyndyskitchen@cfl.rr.com
Copyright 2009
From Cyndy's Kitchen
Cynthia E. Georgeff

ONE RECIPE...SO MANY CHOICES

QUOTE OF THE DAY: "Remember, This December, That love weighs more than gold!" Josephine Dodge Daskam Bacon

THIS IS: Recipe Greetings for the Holidays starts today.

MISCELLANEOUS TIDBIT: Cream: Beat shortening, butter, or margarine with or without sugar until light and fluffy. Air bubbles are trapped into the mixture to create height into cookies and cakes.

RECIPE OF THE WEEK: Very Versatile Pound Cake


This week's recipe has been around such a long time that I can't even remember where I got it from. But what I do know is that this basic pound cake recipe is the foundation for a lot of variety.

Are you in the mood for a marble pound cake? I can help you with that. Chocolate chip is an option, too. Would you like a pound cake with a Hawaiian theme? Coconut, candied pineapple, and macadamia nuts will do the trick.

Are you feeling a little nutty? Walnuts or pecans are available on your grocer's shelves.

Do you wish you could make a fruitcake that people will actually eat? Look no further.

Are there too many choices for you to pick from? You don't have to flip a coin or do the eenie, meanie, mi nee, mo thing. You CAN have it all. Well, almost!

The batter for this cake can be divided and used in any size cake pan you have on hand. If you're making gifts or just want smaller cakes, use a couple loaf pans, a cupcake tin, mini loaf pans, or round layer cake pans.

For variety, you can divide the batter into two, three, or even four separate bowls and stir in different add-in ingredients to each bowl. Just make sure to decrease the amount of add-ins accordingly.

Your add-in options and baking times follow the recipe. If you don't care for my suggestions, create your own!


VERY VERSATILE POUND CAKE

Ingredients:
1 cup butter or butter-flavored shortening*
2 3/4 cups sugar
6 large eggs
3 cups flour
1/4 teaspoon baking powder
1 teaspoon pure vanilla extract
1 cup sour cream

Directions:
1. Preheat oven to 350 degrees. Grease and flour a bundt cake pan. Set aside.
2. By hand, cream shortening in a large bowl.
3. With an electric mixer** on low speed, beat in sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add flour and baking powder alternately with sour cream, beating until well blended. Beat until smooth.
6. On low speed, beat in vanilla.
7. Pour batter into prepared pan. Bake 80 to 90 minutes or until a cake tester comes out clean.

*Butter-flavored shortening will make a cake that is heavier and denser. Butter makes a nice, light, and richer cake.
**Use a heavy duty electric mixer. I burned out a motor on my hand-held mixer while making this cake.

NOTE: Fold in any additional ingredients after following steps 1 through 6 above.

Add-ins:
2 cups chocolate chips, mini or regular
2 cups pecans or walnuts
1 1/2 cups flaked, sweetened coconut
2 cups chopped dates
2 cups raisins

Fruitcake add-ins:
1 to 1 1/2 cups halved walnuts or pecans
2 cups cut-up candied fruit such as red and green cherries and citron

Hawaiian add-ins:
2 cups macadamia nuts
2 cups cut-up candied pineapple
1 cup flaked, sweetened coconut

Marble pound cake: Blend one square melted, unsweetened chocolate with one tablespoon sugar, two tablespoons water, and 1/4 teaspoon baking soda. Combine this mixture with 1/3 of the cake batter, and mix until blended. Spoon mixture in bundt pan alternately with vanilla batter. With a knife, cut carefully through the batter in a wide, zigzag motion to give the marbleized effect.

Baking times:
9x5x3 inch loaf pans: Bake 40 to 50 minutes
9 inch round layer cake pans: 30 to 40 minutes
Cupcakes: 15 to 20 minutes
Mini loaf pans: 20 to 30 minutes

NOTE: Oven temperatures vary. Use a cake tester to make sure cake is baked properly.

Thank you for visiting From Cyndy's Kitchen. I hope to see you again next week!
e-mail: cyndyskitchen@cfl.rr.com
Copyright 2009
From Cyndy's Kitchen
Cynthia E. Georgeff