Debbie Macomber's Cedar Cove Cookbook

1–1 ½ cups fresh blueberries or frozen blueberries, thawed

1. In a large bowl, stir flour, cornmeal, sugar, baking powder, soda and salt until blended. In a medium bowl, whisk eggs, buttermilk and melted butter until combined. Pour buttermilk mixture into dry ingredients, stir just until smooth.

2. Preheat oven to 250°F. Lightly coat a heavy large skillet with oil; warm over medium heat. Drop batter by ¼ cupfuls into skillet. Sprinkle each pancake with 1 tablespoon blueberries. Cook pancakes about 2 minutes per side, until bottoms are golden brown. Transfer pancakes to large baking sheet; place in oven to keep warm. Repeat with remaining batter and blueberries, adding more oil to skillet as necessary.

TIP

These hotcakes are substantial enough to serve at dinner. Just substitute crumbled bacon and cheddar cheese for the blueberries. Top with sliced scallions and serve with sautéed onions and bell peppers.

Honey Nut Granola

A dd your family’s favorite nuts and dried fruit to this easy recipe. Since granola can burn quickly, keep an eye on the cereal as it bakes.

Makes 10 cups

6 cups old-fashioned or quick oats

2 cups chopped nuts, any kind

1 cup sweetened coconut flakes

1 teaspoon ground cinnamon

¼ teaspoon salt

1 cup honey or maple syrup

2 cups dried cranberries, raisins or chopped dates

1. Preheat oven to 325°F. In a large bowl, combine oats, nuts, coconut, cinnamon and salt. In small cup, heat honey or maple syrup in microwave just until warm. Fold honey into oat mixture, stirring to coat well.

2. Evenly spread granola on two large rimmed baking sheets. Place in oven and bake 25 to 30 minutes, carefully stirring granola often so it doesn’t burn. Rotate pans after stirring. Granola is done when it seems lightly browned, mostly dry and no longer sticky. Let granola cool 15 minutes on baking sheets; pour into large bowl. Stir in dried fruit. Press mixture into bowl with back of a spoon; this will form some clumps. Let cool completely before sealing into an airtight container.

TIP

Warming the honey makes it easier to blend it into the oat mixture.

Ham and Cheese Stuffed Omelet

T his savory satisfying omelet is a great way to start the day—or a comforting light dinner.

Serves 2

1 tablespoon unsalted butter

5 large eggs

Salt and pepper

¼ cup diced cooked ham

¼ cup shredded Monterey Jack cheese

2 tablespoons snipped fresh chives

1. Melt butter in an 8 or 9-inch nonstick skillet over medium heat. Meanwhile, in a large bowl, whisk eggs, salt and pepper until frothy.

2. Once pan is hot, add eggs; let sit for 3 seconds, until edges begin to set. Using a spatula, draw cooked egg to center of pan. Tilt pan so uncooked egg runs to bare spots. Repeat process all around edge of pan until omelet is just set.

3. Sprinkle ham and cheese evenly over half of omelet. Cook 10 seconds, or until of desired doneness. Run spatula around pan to loosen edges. Jerk the pan sharply to move entire omelet. Tilt pan, resting edge of pan on serving plate. Gently slide omelet onto plate, using spatula to fold omelet in half. Sprinkle with chives and serve hot.

TIP

Omelets cook best if you wait until the pan is hot before adding the eggs.

Sunday Sour Cream Coffee Cake

I f you make this cake once, you’ll make it a hundred times—it’s that delicious.

Makes 1 cake

TOPPING

1 cup chopped toasted walnuts

¾ cup light brown sugar

1 tablespoon ground cinnamon

CAKE

4 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs

2 cups sour cream

1 tablespoon vanilla extract