strawberries with sweet mascarpone cheese

My vertigo sadly seems to be sticking… so again, I decided to make simple, easy and a somewhat healthy dessert.  Although as a busy mom of three I suppose I’m often bakin’ easy regardless of my motion sickness.  Anyway this sweet treat is sooo very much better than you would think.  The sweet cheese and the macerated strawberries are delightful on your tongue.  Really.  The kids loved the fruit  – the cheese they were hesitant, but surprised when they realized it was good (I didn’t tell them it was cheese at first).  Alisa looked at it with glee – so excited to eat it – as she loves mascarpone.  She said it was divine.  Loved every spoonful and when I told her she could finish it (all) she looked so very happy…and she did (finish it :))  Anyway – it is elegant and lovely to serve for company.  Although I’ve made something similar before, I was reminded of sweet mascarpone from the book The Mediterrasian Way.  I do love this book – for savory as well as sweets and love the advice the authors give on balancing your lifestyle.  Sweets included (in moderation!)

Enjoy-

macerated strawberries with sweet mascarpone cheese (from The Mediterrasian Way by Ric Watson and Trudy Thelander)

serves 4

28 tasty strawberries, hulled and quartered
1 teaspoon superfine sugar or granulated is fine too
dash of fruit liqueur like cointreau
1 cup mascarpone cheese
2 tablespoons confectioners’ sugar
dash vanilla

Toss the quartered strawberries with the teaspoon of sugar and Cointreau.  Cover and allow to macerate in the refrigerator for at least an hour.

Mix together the mascarpone cheese, sugar, and dash of vanilla in a small bowl until well combined.

Serve together and enjoy –

(seriously delicious) dried fruit compote with greek yogurt

The subject line in my friend Suzanne’s email read OMG!!! after she tasted this dessert.  “Such a treat,” she said.  “I savored every bite and didn’t want it to end.  One of my overall favorites!”  It really is delicious.  Do not skip this even if you think it isn’t for you.  It’s like that dress that you wouldn’t have tried on, but your friend makes you…and it happens to look great on you.  The fruit and yogurt deliver powerful flavors and texture.  It satisfies your sweet tooth yet makes you feel good at the same time.  Sylvie said it was unexpectedly good (which is great coming from an 8 year old.)  As usual (which seems to be my M.O. of late) it is easy to make.  I happen to be out of commission for a bit with a long bout of vertigo (that still persists) but in the midst (of the more severe week) I thought that baking might calm and restore my senses and equilibrium – so this is one of the many easy things I made when I was spinning.  I also decided that some healthier desserts would be necessary since I was feeling so ill.  Anyway, on I go – try this.  Surprise someone.  Lovely for a casual dinner with friends.  And definitely serve it with the Greek yogurt – it cuts the sweetness of the dried fruits.  On top of ice cream too (for a sweeter sweet.)  Enjoy-

dried fruit compote with greek yogurt (adapted slightly from The Mediterrasaian Way by Ric Watson and Trudy Thelander):

1 cup orange juice (freshly squeezed if you have the time)
1/2 cup water
2 teaspoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground clove
pinch of kosher salt
1 cup dried apricots
1/2 cup dried figs (some sliced in half)
1/2 cup raisins (mix in gold if you can, or try dried blueberries or cranberries)
Greek yogurt or vanilla ice cream
almond slivers (optional)

In a small saucepan, mix together the orange juice, water, brown sugar, cinnamon, clove, and salt and bring to a boil.  Reduce heat to low-simmer, and add the apricots, figs, and raisins.  Cover the pot and simmer for about 20 – 25 minutes until liquid get syrupy and reduces a bit.

Serve the compote in bowls with a spoon ful of yogurt or ice cream.  Sprinkle with nuts if you choose.  Enjoy-

jeweled winter fruit soup (delicious!)

Oh, I LOVED this.  Make this!  I served it to a few friends on Saturday and it was a huge success.  Very special – especially for a fruit salad (although I do love fruit).  The marinating syrup is delightfully refreshing – with fresh vanilla, ginger and citrus flavors.  It also presents beautifully.  This calls for some fruits you may have to search for – but are well worth it – but of course you can skip or substitute for what you cannot find.  Make this the day before you plan to serve as it needs to chill overnight.  Ali (my neighbor) was looking forward to a taste…but unfortunately (for her) I gobbled it ALL up finishing it Sunday midday!  Mmmm…

(I’m placing this in the medium effort category only because of the time it takes to cut the fruit.  The actual recipe is very easy.  Please taste your purchased fruit before you use it.  Your fruit salad is only as good as your fruits so try to start with the very best.  Seeding vanilla beans and pomegranates are at bottom of the post.)

jeweled winter fruit salad (slightly adapted from the December 2009 issue of the Food Network Magazine):

1/2 cup sugar
2 cups water
1 1-inch piece of fresh ginger, peeled and sliced thin
1 vanilla bean, split and scraped (see bottom of post if you are unfamiliar with vanilla beans)
1 lemon
7 – 8 blood, cara cara or naval oranges (I used 5 blood, 2 cara cara, and one naval – if all large oranges use seven, if small oranges use eight – the blood and cara cara are red hued and look beautiful – taste good too!)
2 mangos, peeled and diced
5 kiwis, peeled and diced into large chunks
8 kumquats sliced very thin – seeds removed
1 – 1 1/2 cup pomegranate seeds (About 1-2 pomegranates. See bottom of post if you are unfamiliar with removing pomegranate seeds.  Try to use them because they add crunch, flavor and beautiful color.  They need to be ripe and good so ask for help in your grocery if you are unfamiliar.)
1/2 cup red currants (or more to taste I love these sour bites) if you can find them
2 firm bananas

Combine the sugar, sliced ginger, vanilla seeds and vanilla pod in a saucepan.  With a wide veggie peeler, remove wide strips of lemon and orange zest (from one of the oranges) and add to the saucepan.  Later you will have to pull these items out – so if you want to wrap up in cheesecloth feel free.  I just fished around the fruit.

Bring all to a boil over medium-high heat.  Once boiling, reduce and simmer for about 5 minutes.  Refrigerate until cold.  (To speed up the process place in an ice water bath in the fridge.)

Peel remaining oranges by cutting off the tops and bottom and then using your knife to peel following the natural curve of the orange so that the segment is revealed.  Over a medium bowl, use your knife to cut along both sides of each membrane to free the segments, letting them fall into the bowl.  Squeeze all remaining juice from the orange.  Repeat with all remaining oranges.

Add the cut mangoes, kiwis, kumquats, pomegranate seeds and red currants and gently toss.  Pour the chilled syrup over the fruit.  Then add the bananas and again, very gently toss.

Let chill overnight.  Before serving, remove the citrus zest, ginger and vanilla pod.  Serve in small bowls and enjoy-

vanilla bean– To seed the vanilla bean, place the long bean on a cutting board.  With your paring knife, slice the bean lengthwise – from top to bottom all the way down and through.  Open it up and you will see soft brown inside.  With the back of your knife, scrape the seed gently (while holding the end of the pod) collecting all the goodness from inside.  These are the seeds and they should be on your knife.  The pod contains more flavor and seeds and is often added to marinating liquids or ice creams – and pulled out later.  You can purchase at the grocery or get a bunch from penzeys.com – store  them in an airtight container or they dry out.

pomegranate– To remove seeds from pomegranate, place it on a cutting board and cut into quarters.  Over two bowls, one for white pith/skin and one for seeds, gently break apart each quarterbending it slightly.  More and more pomegranate seeds will be revealed.  You might get splashed a little bit if you pop a seed which is likely and normal.  (Do not wear your favorite white t-shirt.  Or any favorite shirt.  A dark pj top should do the trick.  Or naked is good!)  Peel away the thin membrane and gently pull the seeds from the shell.  You eat the whole little red thing.  Seed included.  Delicious.

(very moist) orange cake

100 percent happiness – we all LOVED this orange flavored cake.  Really a new favorite in our house!  As I nibbled and watched my family enjoying… sighing, smiling, making mmm noises, and Sylvie licking the crumbs off her plate…well, life seemed very good and simple that moment.  When I saw that this cake featured olive oil, I was curious but also slightly worried that it wouldn’t be “blog-worthy” or that the olive oil would overwhelm the flavor.  But no worries, the oil added an amazing dimention –  it was so tasty and so incredibly moist.  My family and neighbors Ali and Jonathan had no idea that there was olive oil in the cake (although I tasted it – and enjoyed it!)  The orange syrup finished the cake with even more orange flavor.  Not much more to say, save that it is nice there is no butter in this recipe, it is fairly easy to make and you will most likely have most of the ingredients on hand.  This is perfect for everyday and company too.  I mean it.  Try it.

(very moist) orange cake (slightly adapted from The Modern Baker by Nick Malgieri):
4 navel oranges
3 large eggs (room temp)
2 1/2 cups sugar
1 1/2 cups olive oil (I used extra virgin, but you can also use pure olive oil – use an olive oil that you like, that is high in quality)
1 1/2 cups milk (pull to room temp if you can)
2 1/2 cups all purpose flour (look to baking tips and measuring flour so that you don’t add too much)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt

syrup–
1/4 cup freshly squeezed orange juice
6 tablespoons sugar

Rub 2, 9 inch cake pans with a little bit of canola oil.  Line bottom of pans with parchment rounds.  (These might be nice in a muffin shape too.  Just adjust baking time.)

Preheat oven to 350 degrees.  Place rack in middle of oven.

Wash the oranges.  Grate the zest from the oranges – being careful to grate only the orange part of the orange – do not grate the pith (the white bitter part).  You can segment the oranges with a grapefruit knife and eat for a snack :))

Juice enough of the oranges to reserve 1/4 cup for the syrup.  Set aside zest and juice (separately).

In a medium sized bowl, whisk together the eggs and orange zest.  Whisk in 1 cup of the sugar and whisk for about a minute.  I did this by hand – vigorously. Then once lighter, whisk in oil and milk.

In a small bowl, stir together the remaining 1 1/2 cups sugar, flour, baking powder, baking soda, and salt.

Whisk the dry mixture into the egg mixture in three additions — whisking until smooth.  But don’t over mix.

Divide and pour batter into prepared pans.  Bake the cakes until they are a golden, and firm when you press in the center.  It should take from 50-55 minutes.

Cool the cake for 5 minutes, then run a knife around the edges (if needed), invert, and un-mold.  Then turn right side up again.  Repeat with other cake.

Make the syrup while the cake is cooling.  Bring the 1/4 cup juice and sugar to a boil.  And simmer for a minute or so.

Once cake is inverted poke little holes all over the cakes with a toothpick.  Then brush the warm syrup all over the cakes and repeat until you have used it all.

Let cool.  Delicious.  Once cool, you can wrap and freeze the cake as well.

Enjoy-

yummy yellow cake

This cake is sooo very good, ridiculously easy to make, and has no butter!  It is Greg’s absolute favorite but we all love it.  I was talking to my old and dear friend Michelle yesterday about the blog.  She said she’s been baking so much, loving it, and what to make next?  I told her that the yogurt cake is delicious.  A good sweet for her and her three little girls – oh and her husband too who happens to like vanilla if I’m remembering right.  I mentioned that I fear people are scared of the name – or that “yogurt cake” it turns them off.  Michelle said, “it’s true, the name is killing me and I can’t get past it.”  She said, re-post it and call it something like “yummy yellow cake.”  So here it is again with Michelle’s new title.  I’m normally not this insistent – but really, try it.  You can dress it up with some confectioners’ sugar – or make a winter sauce of figs, wine and prunes (my childhood friend Jenny’s mom Fern did that – and wrote and raved to me about it).  You can eat it plain and I’m telling you…good cake.  Just two bowls and a spoon is all you need (no mixer or beater) – and I bet you have the ingredients on hand right now.  I decided to make it in a cupcake form as well – just to see what happened.  Of course, delicious with a crispy top that both Sylvie and I especially love.  Greg – he likes his cake soft and with out the added crunch but luckily for him, I made both (I’m also more than happy to eat his top!)  So here it is again.  Enjoy-

yummy yellow cake (adapted from Cake Keeper Cakes by Laura Chattman):

2 cups flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 (scant) teaspoon kosher salt
1 cup plain low-fat yogurt (or whole-milk)
1/3 cup canola oil
2 large eggs (room temp)
2 1/2 teaspoon vanilla
mixed raspberries, blueberries or blackberries – frozen (do not thaw) or fresh – amount to your liking (fruit totally optional)
confectioners’ sugar

Preheat the oven to 350 degrees and butter or grease the bottom and sides of a 9 inch round cake pan.  Place a parchment round in the buttered pan, and then lightly flour – knocking out any excess.  If making cupcake shape, line with paper and you might want to grease the top of the muffin pan so that the tops don’t get stuck.

Whisk the flour, sugar, baking powder, baking soda and salt in a medium bowl.  In another bowl, mix the yogurt, oil, eggs and vanilla extract.

Pour the wet mixture into the dry and mix until flour is just incorporated.  If using berries, add now.  Pour into prepped pan and bake for about 40-45 (for plain), about 50  minutes (for berries), and about 20 minutes for the cupcakes (if adding fruit check it might take a little more time).  As usual though, check often and before to avoid over baking this cake.

Let the cake sit for 5-10 minutes, then run a knife around the edges and invert onto a rack and let cool.  Dust with the confectioners’ sugar (if you’d like) and enjoy!

caramelized bananas

carmelized-banana-completeI love these bananas.  I’m not even a fan of a raw banana – but oh…a sprinkling of sugar, a blow torch – and voila – magic banana.  These are great in addition to most any dessert.  Really and truly.  I absolutely love them in an ice cream sundae.  My favorite.  The crisp topping is like a creme brulee – but underneath, a banana.  Yum!  These are a great snack when you’re craving something sweet – especially for the kids (well, me too).  The hard sugary shell entices them (us) and while we are at it – eat a whole healthy potassium filled banana!  (OK, yes, with some added sugar.)  Actually these might be good cut into hot oatmeal for breakfast – just thought of that now.  Hmmm…tomorrow.  These are relatively easy to make if you have a blow torch – but sadly most people don’t?  Blowtorches are easy to find at your local hardware store – you don’t need anything fancy – but if you want a fancy one – especially styled for pastry, then by all means purchase.  And don’t be scared – I know it sounds intimidating.  The blow torch comes in very handy for caramelizing fruits, meringues and creme brulee.  Unfortunately, unlike creme brulee – broiling these in the oven is really not quite as good.  The banana “cooks” a bit and gets very mushy – but I guess  it’s worth a shot if there is no other option.  (OH, just got a note from Robert a friend and neighbor who says he cooks bananas in a nonstick pan over high heat with balsamic vinegar and some sugar.  Yes, a pan friend banana may be the alternative way to go if you’re not daring enough for the blowtorch!)

caramelized bananas:
firm, just ripe, bananas
sugar

blowtorch–
Slice each banana lengthwise.  Place on foil or a foil-lined roasting dish or sheet pan.  For each banana, sprinkle about a teaspoon of  sugar (you can use more or less depending on the size of the banana and your personal taste) onto the cut side of the banana – and go to blowtorch town.  Take your time…hold the blowtorch about 3-5 inches away and slowly move the flame around the banana.  Keep the blowtorch moving all over and over and over again until the sugar caramelizes and turns a lovely shade of nutty brown.  Delish.

broiler–
Follow directions above (but I would try a less ripe banana) – then place in oven – and broil.  This will probably take under a minute so watch it carefully.  I tried at home – but pretty unhappy with my results – but practice and see if maybe you can do better…I will try again – just hard to waste my bananas when my blowtorch is so close by!

Enjoy-

chocolate buttermilk waffles

Sometimes the recipe that comes in the instruction manual is actually pretty good!  In this case, very good.  You may know (from a previous post) that I’m always on the lookout for suitable breakfast foods for Andy.  Andy who doesn’t eat cereal and who really likes chocolate and isn’t all that hungry in the morning.  I found another one!  If you can believe it, this recipe is adapted from the Cuisinart waffle iron manual.  And although I don’t often use this particular waffle iron since it makes little squares (and not big Belgium rounds), I do happen to like most of the recipes in this booklet.  Again, and maybe I’m kidding myself here – these seem fairly healthy; I knocked the butter out of the recipe because he eats these every day (if making for company or a special treat, keep the butter!) and I added some whole wheat flour.  In addition, the eggs, buttermilk and low fat yogurt make me feel good about the cocoa powder and chocolate chips in them.  A few banana slices and he’s on his (somewhat) healthy way.  Greg of course doesn’t eat them (because they are chocolate) although his friend Alex was over and raved about them to my friend Val (his mom)…a nutritionist of all things!  Sylvie happily had one for lunch on Sunday with berries and I made myself a delicious waffle ice cream sundae that night.  This recipe makes about 14 – 6 inch waffles.  I wrapped each individually in plastic wrap and then into a freezer bag.  (I just read about Freeze-tite – a product that is best for the freezer from the same maker as my beloved Stretch-tite!)  Each night I pull one  from the freezer for Andy’s breakfast – ready to pop in the toaster oven or microwave.  A little powdered sugar or maple syrup is nice too.  Feel free to add the butter if you want a richer waffle.

 

 

 

 

chocolate buttermilk waffles:
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 cup cocoa powder (natural)
1/4 cup sugar
1/4 cup light brown sugar
4 teaspoons baking soda
1 1/4 teaspoon salt
4 eggs slightly beaten
2 teaspoons vanilla extract
3/4 cup unsalted butter, melted and cooled (optional, I did not use and these are still good!  or at least cut it to 1/4 cup!)
2 cups buttermilk
2 cups low fat yogurt (plain or vanilla)
1 cup semisweet chocolate chips (or more or less to taste)

Whisk together the flour, cocoa, sugar, brown sugar, baking soda and salt in a medium to large sized bowl.

In another bowl, mix eggs, vanilla, butter (if using), buttermilk and yogurt.  Pour the wet into the dry and mix until incorporated, stir in the chocolate chips.  Let batter rest for 5 minutes.

Pre-heat your waffle iron to desired setting (although better to go lighter than dark because you don’t want to scorch the chocolate).  And cook as instructed (depending on your waffle iron).  Enjoy!

berry or plain yogurt cake

I loved the write-up of this recipe in Cake Keeper Cakes – in that you usually have the ingredients for it on hand.  This is a great simple plain cake.  One that my son Greg loves.  He said “mom, this is amazing – it is just perfect for me!”  Every day this week there was a piece in his lunch – and he was a very happy person.  Laura Chattman’s recipe calls for the cake plain which is delicious, but I happen to have some mixed frozen berries and I added them to half the batter (I doubled the recipe and made two cakes).  The result was equally as great.  Greg’s friend Jamie was over and exclaimed that he loved berries and cake and “oh, Lisi, this is really really good.”  My daughter Sylvie loved the berries in it too.  I like this cake because there is no butter, and the low fat yogurt and eggs somehow make this feel like a healthy treat despite the sugar and white flour.  (So I didn’t scold my au pair Alisa for eating it for breakfast.)  Enjoy!

(berry) yogurt cake (adapted from Cake Keeper Cakes by Laura Chattman):

2 cups flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 (scant) teaspoon kosher salt
1 cup plain low-fat yogurt (or whole-milk)
1/3 cup canola oil
2 large eggs (room temp)
2 1/2 teaspoon vanilla
mixed raspberries, blueberries or blackberries – frozen (do not thaw) or fresh – amount to your liking
confectioners’ sugar

Preheat the oven to 350 degrees and butter or grease the bottom and sides of a 9 inch round cake pan.  Place a parchment round in the buttered pan, and then lightly flour – knocking out any excess.

Whisk the flour, sugar, baking powder, baking soda and salt in a medium bowl.  In another bowl, mix the yogurt, oil, eggs and vanilla extract.

Pour the wet mixture into the dry and mix until flour is just incorporated.  If using berries, add now.  Pour into prepped pan and bake for about 40-45 (for plain) and about 50  minutes (for berries).  As usual check often and before to avoid over baking this cake.

Let the cake sit for 5-10 minutes, then run a knife around the edges and invert onto a rack and let cool.  Dust with the confectioners’ sugar (if you’d like) and enjoy!

banana bread (quick and easy)

This recipe was given to me by my sis-in-law Sandy and it is a keeper!  I make it for bake sales, morning coffees, afternoon snacks and dessert.  I make it with or with out chocolate chips or nuts and in various sizes and shapes.  My kids seem to love them in a muffin shape and that helps with quantity control – otherwise they just might eat the loaf.  Zach and Lauren were over and that trick didn’t work, as Zach who’s 13 tried to convince me that I should cut into the loaf and that he should get thirds.  I gave in!

(aunt sandy’s) banana bread:

(This makes 2 (9×5) loaves or 1 loaf, 12 muffins, and one mini-loaf, but switch it up and see what shapes you want to make.  I imagine the recipe yields about 30 muffins if you forgo the loaves.  The banana bread freezes very well too – just wrap well and freeze.  Home-made banana bread on the fly.)

4 cups flour (look @baking tips for flour measurement)
2  teaspoons baking soda
2 teaspoons salt
1 1/2 cups oil
2 7/8 cup sugar
4 eggs well beaten
6 very ripe bananas, mashed
chocolate chips to taste  (optional but I usually add a lot!)
chopped walnuts to tast (optional)

Pre-heat oven to 325 degrees.  Butter or spray your loaf pans and line bottom with parchment.  (As you are cutting, cut some extras for the next time you bake.)  If using muffin pans, line with cupcake liners.

Whisk together the flour, baking soda and salt and set aside.

Combine oil, sugar and eggs and gently add to the flour mixture until almost incorporated.  Add the mashed bananas (and chocolate chips and/or nuts if using) and mix until combined.  Try not to over mix.

Pour into your prepared pans and bake the 9×5 loaf for about 1 hour, but as usual please check before that and often.  The bread is done when it pulls away from sides and has a nice spring to it.

The muffins took about 30 minutes – and the mini-loaf about 40 but again, check early and often.  The mini loaf is a nice little gift for a friend, teacher or for someone that you appreciate.  A little cake brings a lot of smiles.

whole-wheat chocolate chip pancakes

I think because my mom often sent me to school with a kiss and a cold pop-tart (sorry mom), I am now one of those moms who really insists that we all eat something healthy in the mornings and that we all sit together to eat it!  It can be a challenge to make it happen since all three kids have school at different times, but we usually can manage 5-7 minutes together.  The harder problem is Andy — who unlike his brother Greg and sister Sylvie, really dislikes cereal.  Not only that, he refuses most breakfast items unless they happen to have chocolate or chocolate chips in them.  That being said,  I’m always on the look out for healthy pancakes.  Of course I mess that up a bit with some added chocolate chips but I hope that the benefits of merely eating, and eating together will somehow win the fight over the chocolate in the AM.  So I decided to try Ellie Krieger’s Whole Wheat pancakes for a change.  They were a hit!  Especially with the chocolate.  Oh, and Andy just read this and said, “I’m eating whole wheat pancakes?!” – guess they are good.  Ellie serves these with an delicious looking strawberry sauce, but Andy eats them plain (well with chips)  and no need for syrup.

whole-wheat chocolate chip pancakes (adapted from The Food You Crave by Ellie Krieger)

3/4 cup flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon cinnamon
mini-chips (to taste and optional)
2 large eggs (room temp if possible)
1 cup buttermilk (low fat)
3/4 cup low or non fat milk
1 tablespoon honey
3/4 teaspoon vanilla
cooking spray
chocolate chips

In a large bowl, whisk the 2 flours, baking soda and powder, salt, cinnamon and chocolate (if using).  In a medium bowl, beat the eggs, buttermilk, milk, honey and vanilla.  Pour the wet ingredients into the dry and mix gently until just mixed.  Do not over work or over mix this batter.  It should be lumpy.

Spray the non-stick pans with cooking spray and then heat over medium (at the start) to low heat.  Pour the batter from 1/4 or 1/8 cup measures and then add a few full sized chocolate chips to the pancakes.  Turn pancakes when they start to bubble and they are brown on the bottom.  Then cook about another 1 1/2 minutes depending on the heat.  I like to cook them on low heat – especially at the end of the batch because the pan gets super hot and they can burn easily.

I like to double the recipe and make many extra.  Once cool, I wrap the pancakes in groups of 3-4 pancakes and place in a plastic bag or airtight container and freeze.  (I just read about Freeze-tite – a product that is best for the freezer from the same maker as my beloved Stretch-tite!)  Every night I pull out a pancake pack to defrost and in the morning I microwave or heat in the toaster oven.  Every day I have home-made pancakes for my chocolate-loving cereal-hating son Andy.  And yes, he better love me forever.