A little bit of fat isn’t so bad every once in a while

It is doubtful that many of you know that I am a big Paula Deen fan. She is a pretty, talented and funny lady.

Her life story is worth reading and perhaps what I admire the most is the story of her raising her two boys  on her own.

 It was in the deep south where struggles were perhaps more difficult than other places and it was also during a timeframe where financial difficulties were more common than at other times of our history.

In spite of it all she worked hard and became a successful lady. Her recipes and other items are sought after and she deserves a pat on the back and not sarcasm.

 A week ago she appeared on a television show with some sarcastic ladies, one of which was Barbara Walters. Ms. W  literally attacked Paula Deen with her opinions on how irresponsible Paula was for her fattening recipes for children. I did not watch it but read about it later and I was ticked.

 So in rebellion to the comments from Ms. W I am going to feature a few of Paula’s recipes.

Pay no attention to the question on healthy or unhealthy! Remember we are rebelling.

 

Chocolate chip

pancakes

1 1⁄4 cups all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1⁄4 teaspoon salt

1 cup whole milk

2 large eggs, separated

3 tablespoons butter, melted

1⁄2 cup miniature semisweet shocolate morsels

4 tablespoons butter, divided

Preheat griddle to 350 degrees. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine milk, egg yolks and 3 tablespoons melted butter; add to the flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium/high speed with an electric mixer until stiff.

Gently fold into batter. Fold in chocolate morsels. Melt 2 tablespoons butter on hot griddle.

Ladle about 1⁄4 cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look dry.

Turn and cook the other sides.

Repeat procedure with remaining 2 tablespoons butter and remaining batter. Serve with Homemade Maple Syrup and Cinnamon Cream.

 

Homemade maple

syrup

3 cups sugar

1 1⁄2 cups water

1 teaspoon vanilla extract

1⁄4 teaspoon maple flavoring

In a heavy saucepan, combine sugar, water, vanilla and maple flavoring. Bring to a boil over medium-high heat; boil for 8 minutes. Remove from heat and allow to cool.

 Cinnamon cream

1 cup heavy whipping cream

1⁄4 cup confectioners’ sugar

1⁄4 teaspoon ground cinnamon

In a medium bowl, beat cream at medium-high speed with an electric mixer  until thickened. Gradually beat in confectioners sugar and cinnamon; beating until stiff peaks form. Cover and Chill.

Serve pancakes with maple syrup and topped with cinnamon cream.

 Just for a change I don’t care how fattening these are. This a truly delicious and special breakfast. Add some crispy bacon and enjoy.

 So, Ms. Walters, maybe you need to pick on someone else.

 See you next week.