Fruit-Nut Oat Pancakes

I hope you aren't feeling neglected, as I know I haven't posted anything here in what seems to be forever. I guess that's a good thing in a way because it means that I've been really busy with my digital design work, as well as all of the fun activities that summertime offers :) But I still have to feed my family and I always want to introduce my blog followers to something yummy and different.

I originally found this recipe in Taste of Home magazine and as always, modified it a bit. These pancakes filled with fruity, oaty, healthy goodness are perfect for getting them going in the morning or any time. Excellent with seasonal fresh fruit, but canned fruits can be substituted in a pinch.
I usually make more than I need and freeze the remaining cakes with plastic wrap layered between each one for use another time. You simply separate what you need and pop them into the microwave for a minute or two. I also make a great snack wrap for my boys whenever they 're on the run, by rolling leftover cakes around a leftover sausage link and freezing them individually for a quick zap in the microwave and they're out the door!


Fruit-Nut Oat Pancakes
Makes 8 pancakes
As with most pancake recipes, you may wish to add a little more milk if they seem too thick.

*1 cup quick-cooking oats
* 1-1/4 cups buttermilk
* 1/2 cup all-purpose flour
* 1 tablespoon sugar
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 2 tablespoons plus 1 teaspoon canola oil
* 1 egg, lightly beaten
* 1 teaspoon vanilla extract
* 1/3 cup finely chopped nuts (pecans, almonds, walnuts or macadamia nuts)
* 1/2 to 3/4 cup fruit of choice (finely diced or shredded)


In a large bowl, combine oats and buttermilk; let stand for about five minutes.
In a small bowl, combine the flour, sugar, baking powder, salt and baking soda; stir into oat mixture.
Add oil, egg and vanilla, mixing until evenly combined.
Fold in nuts & fruit of choice (see *Tip).
Let stand for 10 minutes.
Pour batter by 1/4 cupful onto greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
Garnish as desired w/additional fruit, cinnamon, syrup, butter, or whipped cream.

*Tip:
Some of my favorite fruit & nut combinations;
Raisins w/walnuts (classic with the oats in the mix)
Shredded apple w/walnuts -dust cakes with cinnamon before serving.
Dried cranberries w/walnuts
Mashed banana w/pecans
Diced peaches w/ pecans
Diced Strawberries w/pecans -slice a few extra berries for garnish.
Blueberries -we like these without any nuts!
Dried cherries w/almonds -add 1/2 teaspoon almond extract to batter.
Diced mango w/macadamia nuts (or pecans) -mix 2 teaspoons orange zest into dry ingredients before adding.

Refreshing Melon Smoothie

Melon Smoothies
This is a refreshing way to relax and cool off when it's hot outside.

2-1/2 cups diced fresh honeydew (or cantaloupe, or watermelon)2 Tablespoons chopped fresh mint1 Tablespoon fresh lime juice2 Tablespoons honey1/3 cup ginger ale (or 7Up, or lemon-lime soda)At least 6 ice cubes(See *tip for alcohlic options)
Place all in a blender and blend untill smooth.Start with 6 ice cubes, adding & blending more ice until desired consistency is reached.*Tip: For an alcoholic version, try freezing the diced melon pieces for an hour before adding them.
Then add 3 oz. of your favorite clear alcohol (rum, vodka, gin or tequilla) to the remaining ingredients.
Enjoy!

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Fruit & Pasta? YES, So good!

Rosa Marina Fruit Salad
This easy & delicious recipe is from my grandmother (Nanny). She owned a very popular restaurant for many years and used to make everything from scratch.
Try this one for your next potluck or family gathering. It makes a lot, but is always devoured!
* This needs several hours to chill, so make it a day ahead, or several hours in advance.

1 lb. #31 Rosa Marina pasta (or other small rice shaped pasta, like Orzo)
3/4 cup sugar
2 eggs
2 tablespoons flour
1/2 teaspoon salt
2, 16 oz. cans pineapple chunks
1 can mandarin oranges
1, 10 oz. Cool Whip

Cook pasta according to directions on box & cool.
Drain juice from fruit
In a saucepan, combine juice with sugar, eggs, flour and salt. Cook until thick. Remove from heat and let cool.
Combine pasta and juice mixture. Refrigerate for several hours or overnight.
Just before serving, fold in fruit & cool whip. Mmm, so good!

Berry Desserts

Summertime 3 Berry Pie
Makes 1, 9" pie*Tips:
Save time on prep by using a ready made graham cracker crust and Cool Whip topping.
Use any combination of the three berries suggested, as long as you have 6 cups total. I have also, successfully used a combination of strawberries and blueberries when the others are not in season.
When pureeing the berries, be sure to process them for a full minute; otherwise, the yield on the puree may be too small.For the Crust:
9 graham crackers, broken into rough pieces (for 1 cup graham cracker crumbs)
2 tablespoons sugar
5 tablespoons unsalted butter, melted and warm
For the Filling:
2 cups fresh raspberries
2 cups fresh blackberries
2 cups fresh blueberries
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon lemon juice ( 1 lemon)
2 tablespoons Red Currant or Apple jelly
For the Topping:
1 cup heavy cream (cold)
1 tablespoon granulated sugar
1 teaspoon vanilla extract


Adjust oven rack to middle position and heat oven to 325 degrees F.The Crust:
In food processor, process graham crackers until evenly fine, about 30 seconds. Add sugar and pulse to combine. Continue to pulse while adding warm melted butter in steady stream; pulse until mixture resembles wet sand. Transfer crumbs to 9-inch glass pie plate; form crust using 1/2-cup dry measuring cup. Bake crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling.

The Filling:
Combine berries in large colander and gently rinse. Spread berries on paper towel-lined baking sheet and gently pat dry with additional paper towels.

In food processor, puree 2 1/2 cups mixed berries until smooth and fully pureed, about 1 minute. Strain puree through mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups). Whisk sugar, cornstarch, and salt in small bowl to combine, then whisk mixture into puree. Bring puree to boil over medium heat, stirring constantly with wooden spoon; when mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in lemon juice, and set aside to cool slightly.
While puree is cooling, place remaining berries in medium bowl. Heat jelly in second small saucepan over low heat until fully melted; drizzle melted jelly over berries and toss gently to coat. Pour slightly cooled puree into cooled pie shell; top with fresh berries. Loosely cover pie with plastic wrap; refrigerate until chilled and puree has set, about 3 hours (or up to 1 day).

The Topping:
Just before serving, beat cream, sugar, and vanilla with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.

Cut pie into wedges and serve with whipped cream.

Strawberry Angel Cloud

Serves 9

1 envelope unflavored gelatin
3/4 cup cold water
1/2 cup sugar
1 package (10 ounces) frozen sliced strawberries, thawed
1 carton (8 ounces) frozen whipped topping, thawed
5 cups angel food cake cubes
Fresh strawberries, optional
Fresh mint, optional

In a saucepan, combine gelatin and cold water; let stand for 5 minutes to soften. Heat and stir over low heat just until gelatin dissolves. Remove from the heat; add sugar. Stir until dissolved. Stir in strawberries with any juice that has has accumulated. Chill until partially thickened.
Fold in whipped topping. Place cake cubes in a large bowl; pour strawberry mixture over cake and gently stir. Pour into an ungreased 8-in. square dish. Chill until firm.
Cut into squares & garnish with fresh strawberries and mint.

Note: I often serve this with a simple strawberry sauce spooned over the top.