Holy Canolli Pancake at Countryside Kitchen Mahopac

 Pancakes at Countryside Kitchen

Batter Recipe
1 1/2 cup all purpose flour
1 1/2 cup buttermilk
1 egg
1/2 cup sugar
1/2 cup vegetable oil
1/2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

*Blend all ingredients together until smooth.

Cannoli Cream Recipe
1 lb ricotta
2 cups of powdered sugar
1/2 cup chocolate chips
1 cup heavy cream
1/2 tsp vanilla
1 t all spice
1 t cinnamon 

*Mix drained ricotta, sugar, heavy cream and vanilla into a bowl until smooth, add chocolate chips.

Pancakes are the size of like hubcaps, and the types include red velvet and the holy cannoli pancake. They make the holy cannolis with their basic batter - buttermilk, flour, an egg, vanilla, baking soda and powder, salt, sugar and vegetable oil. Lee ladles it onto the griddle, one flip, and add some of that cannoli cream. Then he rolls it up and adorns it with more cannoli cream. It's breakfast for dessert, or dessert for breakfast.

https://abc7ny.com/archive/8629414/

Buttercream frosting

 

•  1 cup Butter, slightly softened (We use Salted Sweet Cream Butter)
•  2-3 teaspoons Vanilla Extract
•  1 pound Powdered Sugar (or 4 cups)
•  1-2 tablespoons Milk (as needed)

1. Add the “slightly softened” Butter (somewhere in between straight out of the refrigerator and room temperature) to the mixing bowl along with the Vanilla Extract.
2. Mix the Butter and Vanilla together until they are fully combined (about 2 minutes on medium speed.) You want the Vanilla to fully meld with the Butter to get the best-flavored frosting possible.
3. Scrape the sides of the bowl down before moving on to the next step of the recipe.
4. Measure 1 pound of Powdered Sugar.  If you don’t have a food scale, the equivalent is 4 cups.
5. Add the Powdered Sugar to the mixing bowl. 
6. Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy.
7. If the frosting is still dry or crumbly, add 1 teaspoon of Milk and mix again.
8. Taste your frosting! You are trying to determine if the consistency is correct or if it needs a tiny bit more Vanilla Extract. Depending on how it tastes, you will take the next step.  If the frosting has the right taste but is too thick, add some Milk and mix again to check to see if it is now the right consistency.  How much milk? That depends on the state of your frosting. A good rule of thumb is to add the milk a teaspoon at a time.

https://www.twosisterscrafting.com/buttercream-frosting/

Mocha butter cream frosting

 

•  1 packet Starbucks Instant French Roast Coffee (or 2 tablespoons of any Dark Roast Instant Coffee)
•  2 teaspoons Vanilla Extract
•  1 cup Butter, slightly softened (We use Salted Sweet Cream Butter)
•  1 pound Powdered Sugar (or 4 cups)
•  1 /8 cup Cocoa Powder

INSTRUCTIONS

1. Dissolve the Instant Coffee in 2 teaspoons of vanilla. Stir until the coffee crystals are completely dissolved and then allow them to steep in the vanilla for at least 15 minutes.


2. Add the butter and the coffee/vanilla mixture to a mixing bowl. The butter needs to be what we call “slightly softened” which is somewhere between straight out of the refrigerator and room temperature. 
3. Mix the butter and the coffee/vanilla mixture together on medium speed until thoroughly combined (about 2 minutes.)
4. Use a spatula to scrape the butter mixture down from the sides of the bowl.  
5. Measure 1 pound of Powdered Sugar. (Equivalent is 4 cups.) 
6. Add the powdered sugar to the butter mixture in the mixing bowl along with 1/8 cup of Unsweetened Cocoa Powder.


7. Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy. If the frosting is too dry, add 1 teaspoon of milk and mix again.
8. Taste your frosting! You want to see if the taste is right and if the consistency is correct. For taste, do you need a little extra vanilla or cocoa powder?  If it tastes great, test the consistency.  Too thick? Add some milk and mix again to check to see if it is now the right consistency.  The amount of milk to use depends on the state of your frosting and sometimes the time of year (if it is a hot humid day, you might not need to add any milk.) A good rule of thumb is to add the milk a teaspoon at a time. 
9. https://www.twosisterscrafting.com/the-best-mocha-buttercream-frosting/

Williamsburg Orange Cake

 2 1/2 c. flour

1 1/2 c. sugar

1 1/2 t. baking soda
3/4 t. salt
1 1/2 c. buttermilk
1/2 c. butter, softened
1/4 c. shortening
3 eggs (farm fresh eggs make all the difference)
1 1/2 t. vanilla
1 c. golden raisins, cut up
3/4 c. finely chopt walnuts
2 T. grated orange peel
Frost with Williamsburg Butter Frosting (Below)

Heat oven to 350 degrees F.
Grease and flour 3  nine-inch layer pans (I used two because it called for two, and wish I'd used a third. Fortunately, I had set them on a jellyroll pan so that the overflow was easy to clean up. I actually think the problem may have been that I beat it on high, rather than medium, and a bit too long, adding too much air.)

Measure all ingredients into bowl. Mix on low a couple minutes, then beat on medium a few more minutes. Pour into pans. Place in preheated oven.

Bake approx. 35 minutes, a little more or less. Test to see if cake is done by gently touching the center. If it springs back, it's done.

Frost with the following:

WILLIAMSBURG BUTTER FROSTING RECIPE:
1/2 c. soft butter
3 c. confectioners' sugar
3/4 T. orange-flavored liqueur or orange juice 
2 T. grated orange peel 

Blend butter and sugar. Stir in liqueur or orange juice and peel.
Beat until smooth.

Tip:  After I had frosted the cake, I covered it and put it in the refrigerator overnight. I will definitely do that another time, for it made the cake so much easier to cut, plus the flavors seemed to have had time to 'steep.'

Serve with Breyer's Natural Vanilla Ice Cream!

Crock pot Shrimp & Grits

 4 c chicken broth

1 c stone ground grits

1 c shredded Monterrey Jack cheese 

1 yellow onion chopped

1 green pepper chopped

1 t minced garlic

1 10 oz Rotel tomatoes drained

1/2 t salt 

1 c sharp shredded cheese 

2 t butter

2 lbs raw shrimp chopped or whole

Cook grits in chicken broth about 25 minutes.

Stir

Saute garlic, bell pepper & onion in butter

Add Cheddar cheese, rotel tomatoes and monterrey jack cheese

Add raw shrimp, garlic, pepper and onion

Pour into large casserole dish Bake 350 for 45 min

OR pour all into crock pot and cook on warm for 2-3 hours to cook shrimp

Serve