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Dishin' with Sal
Sally Ann Shurmur writes about food, family, football and friends -- among other things -- in her own style compatible with Cookin' with Sal and Talkin' with Sal in Star-Tribune print.
Adventure, Food, Friends
Tuesday November 6, 2007
Posted by: Sally Ann (NEVER Sally) Shurmur at 2:15PM EST on November 6, 2007
Readers of Sunday's Talkin' column, "Breakfast of Champions," had questions -- and I have the answers. The place we stayed is the The Brick, a most fabulous four-bedroom bed and breakfast in Laramie owned by Pennie and Gary Espeland. Contact: 800-788-4626 or wyowoman2000@aol.com Our breakfast companions were the mtn network's Andrea Lloyd; the grandson of four-year UW letterwinner Greg Smith and the son of Air Force Academy longtime coach and administrator "Bo" Bowman. The recipes mentioned are both served at the Brick -- Creme Brulee Pancakes for breakfast, which Pennie actually got from a spring 2004 Enjoy! page; and Brick Brownies, which every guest enjoys upon their arrival. That is a Pennie special, printed with a changed name in the Black Tie & Boots cookbook from UW. Because Brick Brownies was a "commercial" name, the cookbook committee renamed them "Three Bars and a Box" Brownies, which is how I printed it last spring. So in the way of most things Sal, Pennie the most marvelous host ever and I credit one another's recipes with forging our friendship forever in flour and chocolate. Enjoy! Creme Brulee Pancakes 2 1/2 tablespoons butter 1 1/4 cup French vanilla-flavored coffee creamer 3/4 cup flour 3 large eggs 1/4 teaspoon salt 1 to 2 cups fresh berries Maple syrup or powdered sugar (optional) Preheat oven to 400. Place the butter in a 9-inch glass pie plate, and place the dish in the oven for a few minutes to allow the butter to melt. In a blender, combine the creamer, flour, eggs and salt and blend until smooth. Remove the baking dish from the oven and increase the oven temperature to 425. Spread the melted butter around the dish, pour in the batter, and return the dish to the oven. Bake for 20 minutes. Reduce the oven temperature to 325 and bake for 8 to 10 minutes more. Remove from the oven, and let the pancake cool slightly. Cut the pancake into wedges, place each wedge on a serving plate, and garnish with fresh berries. Serve with warm maple syrup or powdered sugar if desired. Makes 4 servings. (Recipe courtesy of "Simply 7 -- Quick Southwest Recipes Just Seven Ingredients Away," Kelley Cleary Coffeen, Northland Publishing)
Three Bars and a Box (Brick) Brownies 1 (22 to 24-ounce) package fudge brownie mix 3 (6-ounce) chocolate candy bars with almonds and toffee bits Preheat the oven to 350. Prepare the brownie mix using the package directions for cake-like brownies or substitute 1/2 cup applesauce for 1/2 cup of the oil for a lower-fat version. Spread half the brownie batter in a 9 by 13-inch baking pan coated with nonstick cooking spray. Top with the chocolate bars. Spread with the remaining batter. Bake using the package directions. Recipe courtesy of Pennie Espeland in "Black Tie & Boots -- Timeless Traditions from the New West," UW Bookstore |
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