CHEF BOBBY FLAY'S TUMMY-FRIENDLY RECIPES Wednesday, November 29, 2006 - NewsChannel5.com | Nashville News, Weather & Sports

CHEF BOBBY FLAY'S TUMMY-FRIENDLY RECIPES Wednesday, November 29, 2006

CELEBRITY CHEF BOBBY FLAY

APPLE CORNMEAL MINI-MUFFINS

1-1/4 cup stone-ground cornmeal

3/4 cup all-purpose flour

5 tablespoon sugar

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 large eggs

1-1/3 cup milk

2 tablespoon unsalted butter, melted and cooled slightly

1/2 teaspoon vanilla extract

1/4  teaspoon white vinegar

3/4 cup peeled, diced Granny Smith apples

Cooking spray

Special equipment: Mini-muffin pan

INSTRUCTIONS:

Preheat oven to 425 degrees. Combine cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a medium mixing bowl. Combine eggs, milk, butter, vanilla and vinegar in another. Make a well in the dry ingredients, and pour in the wet ingredients; stir just until combined. Stir in apples, just until incorporated. Spray mini-muffin tin with cooking spray, and divide batter evenly; bake 7 to 8 minutes, until a test comes out clean. Remove from tin, using a small offset spatula if necessary; cool on a rack. Serve.

*Note: 3/4 cup frozen blueberries (they should be frozen solid, not thawed) can be substituted for the apples.

*Tip: Try smearing these with apricot jam when they're warm from the oven - it's a nice match.

 

 

WHOLE WHEAT FLAPJACKS WITH FRESH BLUEBERRY CINNAMON SAUCE

WHOLE WHEAT FLAPJACKS

2 cup whole wheat flour

1/2 cup sugar

2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 cup plain low-fat yogurt

1 large egg

1 tablespoon canola oil

1 teaspoon vanilla extract

3 egg whites

FRESH BLUEBERRY CINNAMON SAUCE

3 cup fresh blueberries*, divided

3/4 cup water

1/2 cup sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

INSTRUCTIONS

Preheat the oven to 250 degrees. Place a large baking sheet in the oven.

Combine the flour, sugar, baking powder, cinnamon and salt in a large bowl and stir to mix well. Combine the yogurt, egg, oil and vanilla in a small bowl and whisk until smooth. Add the yogurt mixture to the flour mixture and stir until a smooth batter forms.

Place the egg whites in a large bowl and beat at high speed until soft peaks form. Fold the egg whites into the batter in 3 additions, stirring until no white streaks appear.

Heat a nonstick griddle or a large nonstick skillet over medium-high heat. Spoon batter by 1/4 cup measures onto griddle. Cook until bubbles appear on surface, about 2 minutes. Turn and cook until underside is lightly browned, about 1 minute longer. Transfer flapjacks to baking sheet in oven to keep warm. Repeat procedure to make 16 flapjacks.

Fresh Blueberry Cinnamon Sauce:

Combine 2 cups of the berries, water, sugar and cinnamon in a medium saucepan. Cook uncovered over medium heat, stirring occasionally, until berries are soft and liquid is slightly thickened, about 10 minutes. Remove from heat and stir in the remaining 1 cup berries and vanilla. Sauce may be made a day ahead and stored in the refrigerator. Reheat before serving.

Makes 4 servings (each serving is 4 flapjacks with about 1/2 cup sauce)

*Note:  3 cups frozen, unsweetened blueberries can be substituted.

 

BANANA MOCHA SWIRLS

INGREDIENTS:

1 cup Folgers Simply Smooth coffee, cooled

1 cup non-fat milk

5 heaping teaspoons sweetened chocolate drink mix

1 large banana, sliced

1/2 cup ice cubes

INSTRUCTIONS:

Combine all ingredients in a blender and blend until frothy. Pour into glasses and serve right away.

Makes 2 servings

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