Recipe typo contest results: So close, Jennifer, but, yes, Emily got it!
62. Ginger-Glazed Carrots, pg. 227
I rarely make side dishes of vegetables (other than salad) because more often than not, the main dish already includes a lot of veggies. However, if you're a more meat-and-potato person, you'll probably like having this colorful, lightly spicy dish to complement your meal.
The sole thing that I changed was the amount of ginger -- I put in 1/2 t. instead of 1/4 t. If you typically like ginger, go stronger on it. If you've got picky eaters, put less on, by all means. I let my carrots cook in the glaze about 7 minutes -- don't let them cook to mush!
Overall: 3 out of 5 Not a special recipe amongst glazed carrots, but I'd choose this over simple cooked carrots.
63. Whole Wheat Buttermilk Pancakes, pg. 73
When I need a pancake recipe, this is almost always the one I turn to. In fact, on the morning of my wedding, we had a pancake breakfast for people who had camped out on the farm with us, and we used this recipe to serve the masses! So, there are definitely some happy moments associated with these pancakes!
Since I almost never have buttermilk on hand, I always drop 1 T. lemon juice in my measuring cup and then fill the rest with regular milk and let it sit for about 5 minutes to make sour milk. On occasion, I think I have tried using all whole-wheat flour, but of course, as you can probably imagine, that turns out a veritable brick of a pancake. Keep it lighter by going 50-50. I usually add 1 T. brown sugar in with the dry ingredients, because I feel like it can turn out bland and/or salty without it.
Add your favorite fillings, too, to spice them up. We put anything from chocolate chips (of course!) to banana slices to almonds to ... (you get the picture!)
Most simply put: this recipe rarely fails to deliver, and will stick to your ribs for the better part of the morning!
Overall: 4 out of 5 Not the fluffiest pancakes ever, but the flavors mingle so nicely!