Cream Cheese Syrup

Delicious on pancakes, especially carrot cake pancakes (recipe here)!

Note: For the buttermilk, I used the yogurt substitute (2 Tbs. milk + enough plain yogurt to fill up to 1 cup line), found on this great buttermilk substitute post.

Cream Cheese Syrup
from Cooking Classy

Ingredients:
1/4 cup butter
3/4 cup sugar
1/3 cup buttermilk (note above)
4 oz. cream cheese
1/2 tsp. baking soda
1 tsp. vanilla extract

Instructions:
1. Melt butter in a large sauce pan over low heat. Stir in sugar, buttermilk, and cream cheese.
2. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for 10 seconds, until frothy.
3. Remove from heat and stir in vanilla. Serve warm.

Store in refrigerator for up to 1 week and reheat before serving.

Carrot Cake Pancakes

This was one of the main dishes in Sunday brunch, and it was absolutely delicious. Make sure to make the cream cheese syrup to go with it!

Carrot Cake Pancakes
from Cooking Classy

Ingredients:
1.5 cups finely grated carrots (about 3 medium)
1 cup buttermilk (or substitute)
3 Tbs. sugar
1 cup flour
1.5 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
1 egg
2 Tbs. vegetable oil
1 tsp. vanilla extract
1 recipe Cream Cheese Syrup (recipe here)
chopped pecans, to garnish

Instructions:
1. In a medium airtight container, whisk together grated carrots, buttermilk, and sugar. Cover container and refridgerate overnight.
2. Heat 2 skillets over the stove on medium heat (or a non-stick griddle to 300F).
3. In a large bowl, whisk together flour, baking powder, baking soda, sinnamon, nutmeg, and salt.
4. In a small bowl, whisk together egg, oil, and vanilla extract. Add egg mixture and carrot mixture to flour, and whisk until just combined.
5. Butter the skillets and pour on 1/3 cups batter onto each, and slightly spread batter out. Cook until bubbles begin to form and bottom is golden brown, then flip, and cook until opposite side is golden-brown.
6. Serve immediately with syrup and garnish with chopped peacans.

Fried Green Tomatoes

The last of my recent deep-frying adventures. These are truly amazing with Gutherie's Sauce.

Note: for the buttermilk, I used the sour cream watered down with milk until buttermilk consistency is reached substitute.

Fried Green Tomatoes
from Dash of East

Ingredients:
2 medium-sized green tomatoes, cut into 1/3" slices
salt
1 cup buttermilk (or substitute)
1/2 cup flour
1/2 cup cornmeal
1 tsp. pepper
2 tsp. sugar
1 tsp. paprika
1 tsp. cumin
oil for deep frying
1 recipe Gutherie's Sauce (recipe here)

Instructions:
1. Fill oil to specified line in deep fryer and heat.
2. Sprinkle salt on both sides of tomato slices and set aside.
3. In a medium bowl, beat an egg. Add buttermilk, and mix well.
4. In another medium bowl, combine the flour, cornmeal, pepper, sugar, paprika, and cumin and mix well.
5. Wipe of excess salt from the tomato slices.
6. Dip each tomato slice first into butter milk mixture, and then into flour mixture. Repeat with each slice for a double coating.
7. Once the oil has come to temperature, drop slices in and cook until outside is golden-brown. Serve hot with Gutherie's Sauce.