Vermont summer Pancakes

Best vermont summer Pancakes  

1 t salt 

2 t baking powder

1 t baking soda 

2 cups flour (King Arthur)

2 eggs (shadow cross farms) 

2 T sugar 

2 T vanilla (vermont bourbon)

1 3/4 cups milk (kimball broom farms) 

1 T vinegar 

2 T melted butter (more for coating pan) 

Fresh picked vermont strawberries

And vermont maple syrup 

Preheat the griddle and melt the butter 

Gather ingredients

(I had some homemade vanilla with vermont bourbon!!) 

Whisk up all the pancake stuffs and let sit while griddle heats up. 

Meanwhile prep the strawberries.. Clean, slice. 

Start making pancakes!! (Make sure to reapply butter each time!!) and keep pancakes on warm in oven until  done, nobody likes a cold pancake!!) (nobody!)  

Serve with strawberries, syrup and butter! 

Shepherd's pie / cottage pie

Shepherd's pie / cottage pie

1 # beef

2 onions 

5 carrots

4 celery sprigs

3 T garlic

2 T tomato paste 

4 T flour

850 ml beef broth

1 cup beer 

2 T worstechire

1/4 cup maple syrup 

Mashed taters: 

8 medium red potatoes 

1/2 stick butter

250 ml buttermilk 

1 fresh nutmeg but

7 oz alpine Cabot cheddar 

Cook beef and boil taters

After beef cooks chop up veggie and cook in some oil. 

Add garlic.. Cook... Then add beef 

Them add beer broth worstechire and stuffs

Boil down for 40 minutes 

Whe it boiles down

Make mash topping 

Mash together

Layer 2:3 beef mix to 1:3 potatoe! 

Bake 400 for 25 minutes 5 minutes top off. 

The. Eat it!!!!

Rhubarb Danish

Rhubarb Danish 

Laminated pastry (croissant dough 

Danish cheese: 

4 # cream cheese 

14 oz sugar 

2 oz butter 

4 oz flour 

4 eggs 

1/8 cup vanilla 

2 scraped vanilla beans 

Poached rhubarb: 

@ 6 pounds of rhubarb

32 oz orange mango juice 

32 oz water 

6 tea bags chamomile honey vanilla 

1/3 cup honey 

Salt 

Cream the cream cheese with everything but eggs & vanilla until lumpless! Then add eggs and vanilla & don't mix too long. 

Slice rhubarb to desired length. I did 2.5 inch diagonal slices. Combine all together in a metal bowl and put into oven. 

I did 300 for like 20-30 minutes.. Until soft but still crispy. 

Take out of oven and let sit for a couple hours before draining. 

Then cut out desired croissant shapes. 

Fill with some rhubarb and Danish cheese. (Both are easier to work with chilled for a few hours!) 

Bake and eat and enjoy!