MakingBananaPancakes.com - Keith Pricktt's Food Blog

Lamb Madras Curry

August 5th, 2009

Lamb Madras Curry

Boy, oh boy!  This curry is the most amazing curry I have had yet.  I have tried to make many curries in the past and none even come close to this.  A friend gave me (…read more and get the recipe)

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  » By Keith Prickett

Pumpkin Pie from a real pumpkin

November 18th, 2008

Pumpkin Pie from a real pumpkin

I’ve always wanted to do this, and actually I have done it once but it didn’t turn out so good.  This time is different though — it turned out GREAT!  I used a whole (small) ambercup squash to make this delicious treat taste homemade and, well, delicious!  Even after having a couple of things go wrong the pie still turned out to be good and it looked good to boot.  This process takes (…read more and get the recipe)

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  » By Keith Prickett

Pumpkin Raisin Hazelnut Muffins (and Banana too!)

April 9th, 2008

Pumpkin Raisin Hazelnut Muffins and Banana Hazelnut Muffins

This last weekend was my sister-in-law’s wedding.  The wedding was beautiful and my wife especially looked hot!  I wasn’t part of the wedding party, but I did have the pleasure of cooking breakfast for the “day of.”  She didn’t want to put me out or have me do any major cooking in the morning, so we decided on muffins and fresh fruit.  After going to Costco and looking for muffins I decided they looked WAY too unhealthy (sugary and such) for a bridal party and to last them throughout the morning.  I definitely didn’t want anyone having a sugar high and subsequent crash.

My solution was to bust out the muffin tins, whole wheat and go light on the sugar!  The result was about 100 delicious small muffins.  I made both pumpkin and banana muffins with hazelnuts in each and raisins in the pumpkin variety.  Everything turned out good, except I wish I would have had riper bananas and I might add a little more oil, butter or milk next time to the banana muffins.

My wife and I also had a discussion about the whole wheat flour.  We noticed that the flavor of these and other things I’ve made has been turning out weird with this brand of flour I have.  I usually buy King Arthur Whole Wheat Flour which makes for great bread making too (I know I owe you this recipe sometime!).  I think, even though the prices of wheat keep going up, I am going to have to keep buying this brand due to the quality.  Of course, I used my wife’s Stahlbush Island Farm Organic Pumpkin again with great success!

I’m going to share the Pumpkin Raisin Hazelnut Muffin recipe.  Here’s what I did:

Ingredients:

  • 1 cup regular flour (mix and match to your taste)
  • 1/2 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 cup of raisins
  • 1/2 cup to 1 cup of roughly chopped hazelnuts (walnuts work too) — try Hazelnut Hill!
  • 1 can Farmer’s Market Organic Pumpkin (15-oz)
  • 1/3 cup canola oil (or unsalted butter for a slightly richer flavor)
  •  2 eggs, whisked
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/2 cup of sugar (down from 1 and 1/4 in the recipe I modified!!)
  • 1/2 teaspoon baking soda
  • pinch of fine sea salt
  • cinnamon and sugar sprinkled on top right before baking

HazelnutsPlumping Raisins

Directions:

  1. Preheat the oven to 350 degrees f.
  2. Pour about 2 cups of boiling water over the 1 cup of raisins to plump them for about 5 minutes, drain well before using.
  3. Place muffin liners in your muffin tin (this will make about 20 average sized muffins or about 12 large ones)
  4. In a small glass bowl mix flours and baking powder, set aside
  5. Mix together remaining ingredients until combined well to create a pumpkin mixture
  6. Add flour mixture to the pumpkin mixture and mix only until just combined
  7. Fill muffin cups about 3/4 full and sprinkle cinnamon-sugar mixture on top of batter
  8. Bake for 20-30 minutes (depending on size) or until a toothpick comes out clean
  9. Remove from oven and let cool

Pouring batter

I hope you enjoy them!

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  » By Keith Prickett

Sesame Codfish with Ginger (and Broccoli)

November 2nd, 2007

Sesame Codfish with Ginger

Seafood is good for you right? I like to incorporate fish into my dinner menu at least once a week. Again I got the idea for my recipe from the Nightly Special’s book.

Tonight I wanted to cook something fast, light and delicious since we were planning on going ballroom dancing and wouldn’t have much time after work to cook and eat.  I found this recipe and modified it to my taste and really enjoyed it!  Here’s what I did.

Brushing with olive oilPouring the chili oil

Ingredients:

  • 1 large fillet of Cod (USA Wild Caught — don’t go for that farmed fish and stay local!) Salmon or Snapper will do too.
  • 1 minced shallot (an small onion will do though)
  • 2 or 3 tablespoons olive oil
  • sesame seeds
  • 2 tablespoons of shredded ginger
  • 1/2 tablespoon chili oil
  • 2 tablespoons soy sauce
  • For Broccoli as a side, you’ll need some fresh or frozen broccoli

Frying the fishStahlbush Island Farms Broccoli

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Brush the fish with the olive oil
  3. Place the sesame seeds in a plate and lay the fish on the plate to coat with seeds.  Repeat on both sides (if there is no skin — no need to do this on the skin side) — set the fish aside
  4. Add the shallots, ginger, soy sauce, and chili oil to a shallow baking dish
  5. Add the olive oil to a frying pan and cook the fish on each side over a medium heat for 2 minutes each
  6. Place the fish in the baking dish and bake for about 10 minutes
  7. While you wait, fill a small pan with a small amount of water.
  8. Add the chopped broccoli to the water and steam (on high) for a few minutes to soften.
  9. Serve the broccoli with the finished Codfish

I hope you enjoy it!

Posted in Dinner, Fish | Leave/read a comment (1)

  » By Keith Prickett

Fresh-Pumpkin Cookies

November 1st, 2007

Completed Fresh-Pumpkin Cookies

I’ve noticed the pumpkin recipes on my blog have been pretty popular so I thought I would try another. I’ve been using Stahlbush’s “Farmer’s Market Foods Organic Canned Pumpkin” only, it’s straight from the processing plant where my wife works. All the food she brings home is a great perk of the job! It almost makes me wish I had her job!


Farmer’s Market Organic Canned Pumpkin
none

I’ve never really made pumpkin cookies, nor do I remember what they are supposed to be like, but I sure can imagine. I envisioned an extremely moist, pumpkin/spices flavored goodness melting in my mouth. YUM! I just ate my sample cookie and the rest are now baking! It is good!

Keep in mind when looking at my list that I cut back on the sugar — they are still sweet and delicious. You can feel free to add up to 1 cup of sugar depending on your taste. I also added too much flour and for fun poured in a little heavy cream to thin out the dough. I still feel like this dough is missing something (perhaps more butter?), even though the cookies turned out good. I am going to continue reading my food science books so I can learn more about the science of what we bake. Here is how I did it (minus a little flour and the cream):

Mixing it upBeat that egg!

Ingredients:

  • 2 and 1/4 cups flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • a pinch of ground cloves
  • a pinch of ground ginger
  • 2 eggs
  • 1 cup of Farmer’s Market Foods Organic Canned Pumpkin
  • 1 teaspoon of vanilla extract
  • 1/4 stick of butter — melted

Combine the ingredientsNow the dough is ready

Now to make the cookie dough:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Combine all the dry ingredients in a mixer or bowl
  3. Whisk the eggs until they are well beaten
  4. Add the pumpkin, vanilla and butter to the eggs and combine
  5. Mix the egg and pumpkin mixture into the mixer and mix well.
  6. Place about 24 large spoonfuls of the batter onto two cookie sheets and bake each for 15 to 18 minutes
  7. Cool and enjoy!

Trading spaces

Here’s your chance to have your sweets and save the world too.

I hope you enjoy it!

Posted in Cookies, Dessert | Leave a comment (0)

  » By Keith Prickett

Pumpkin Cupcakes with Ginger-Infused Whipped Cream Frosting

October 14th, 2007

Have I got your attention now? My mouth has FULL attention on these cupcakes! These cupcakes are so moist and melt-in-your-mouth! And the frosting, it’s the best frosting I’ve ever made (which I guess isn’t saying that much) but it’s up there on the best I’ve tasted list.

Pumpkin Cupcakes with Ginger-Infused Whipped Cream Frosting

The pumpkin and spices in the cupcake blend so well with the ginger-infused whipped cream. You probably wouldn’t believe that this whipped cream frosting is good, and to be honest, by itself it’s pretty bad. My wife’s face did a 360 when she licked the spoon. I told her, “You have to try it WITH the cupcakes!” Here’s how it should be done:

The Frosting

A year ago I read an article in the Oregonian about flavor-infused whipped cream. I just tucked it away in my memory banks for a rainy day. Today was that day. I whipped out the recipe and got to work. The article/recipe lists a bunch of different flavors you can use, which makes this fun! I decided that the ginger would go really well with the pumpkin and other spices.

Mixing it upBoiling hot!

I boiled the cream and added the flavorings. I cut up a few thin slices of ginger and also threw in two cinnamon sticks for good measure. Next I let it steep for 45 minutes. Then, because I didn’t have enough time, I put the cream on an ice bath and put it in the refrigerator while I worked on the cupcakes. This REALLY cut down the cooling time called for in the recipe so if you’re in a hurry, it’ll do!

The Cupcakes

(Recipe adapted from here, here and Better Homes and Garden’s 2005 Cook Book Spice Cake Recipe)

Ingredients:

  • 2 cups flour
  • 1/2 cup butter
  • 2 eggs
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp ginger
  • 1 & 1/2 cups packed brown sugar
  • 1/2 cup whole milk (I used whipping cream + skim to make whole)
  • 1 – 15 oz can pumpkin (I used Stahlbush Island Farm “Farmer’s Market” brand Organic Pumpkin)
  1. Preheat the oven to 350 degrees Fahrenheit
  2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger together and mix in a bowl
  3. Beat the butter until “fluffy”
  4. Add the sugar and mix
  5. Add half of the dry mixture, then half the milk, repeat while mixing
  6. Mix in the pumpkin, stirring the sides with a spatula (if you are using an electric mixer).

Dry ingredientsAdding the pumpkingetting the tin’s ready

Now fill about 24 cupcake tins (lined — and I did 12 at a time twice) half-way and bake for about 15 minutes (or until a toothpick comes out clean).

Back to the frosting…

Now take the completely cooled flavor-infused whipping cream out of the fridge and place it in a clean mixer. Add about 4 oz of cream cheese and 3 tablespoons of powdered sugar per cup of whipping cream. Whip the cream until it is fairly thick, so that you can ice the cupcakes with it. Now you’re ready to put it all together.

The finale!

I had a lot of fun with this part. I handed my wife the camera and got to icing. I had to hand-make a piping/icing bag, for the first time ever. I made it way too short and got icing all over my hands, it was really fun though!

Rachel + Keith = True Love

Take a cupcake, fill an icing bag and have fun. That’s my advice. I even made a little R + K in the cupcakes for my wife (I gotta keep her happy)!

Done baking!The icing on the cakeDoin’ good work

I hope you enjoy it!

Posted in Cupcakes, Dessert | Leave/read a comment (12)

  » By Keith Prickett