Peninsula Strawberry Ricotta Pancakes
2 cups packaged pancake mix
1 cup buttermilk
1/2 cup water
1/2 cup butter, melted
1/2 cup ricotta cheese
1 1/2 cups sliced strawberries
In large bowl whisk together all ingredients (except the strawberries) until smooth. Cover bowl and let stand 1 hour. Fold in strawberries, saving some for garnish. Heat lightly greased griddle or large skillet over medium heat. For each pancake spoon about 1/4 cup batter onto griddle or skillet. Cook about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry (adjust heat as necessary to prevent over-browning). Serve warm. Makes 18 to 20 pancakes 4 to 5 inches in size.
4 cups apple juice
8 ounces dried apples (about 3 cups)
1 1/2 teaspoons ground cinnamon
In a large saucepan combine apple juice, apples, and cinnamon. Bring to boil; reduce heat. Simmer uncovered about 1 hour or until thickened and nearly all juice has evaporated, stirring occasionally. Cool slightly. Place apple mixture in blender; cover and blend until nearly smooth, stopping to scrape sides as necessary. Serve warm or cooled. Makes about 2 cups.
1/2 pound unsalted butter, softened
1/4 vanilla bean, split
1/3 cup powdered sugar
In large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Using the tip of a sharp knife, scrape vanilla seeds into butter. Add powdered sugar; beat until fluffy. Place mixture in pastry bag fitted with a star tip. Pipe 1 1/2-inch stars onto parchment-lined trays. Cover and chill until firm