Welcome to my Kitchen

Springtime, April showers, May flowers, and little chicks and ducklings. Speaking of ducks, spring is the season for duck eggs. If you haven’t tried baking with duck eggs, take advantage of those being offered on many area virtual yard sales. The extra large size and 50/50 balance of yolk to white will add increased richness to your baked goods. You haven’t lived until you have eaten Duck Egg Pancakes, a perfect treat to fix for Easter morning or anytime of day you are serving breakfast.

Duck Egg Pancakes

2 1/4 cups all-purpose flour

1 1/4 tsp baking soda

3/4 tsp baking powder

1 tsp salt

3 duck eggs, lightly beaten

2 cups thick buttermilk

1/4 cup melted butter

Combine all the dry ingredients in a large mixing bowl.

Add the remaining ingredients and stir just until combined. Let stand about 10 minutes before cooking.

Meanwhile, heat pancake griddle or large skillet to medium high. Spoon batter, about 1/4 cup for each pancake, onto griddle or skillet. Spread with the back of a spoon if needed.

Turn pancakes when bubbles begin to pop and surface loses gloss. Pancakes should be golden brown. Serve immediately with butter, syrup or other favorite toppings. Yield: about 24-4 inch pancakes.

Note: refrigerate any leftover pancakes. They reheat nicely in a toaster. Also note: if you like a thicker batter, use 1 cup buttermilk and 1 cup sour cream.

Duck eggs can be served as scrambled eggs, but keep the temperature low, and add a bit more milk than you would for chicken eggs. Season with salt and pepper, or your favorite garlic and herb seasoning mix.

With Easter coming soon, I received a request for Hot Cross Buns. I included this recipe last year, but I want to honor new reader requests. My favorite recipe comes form the 1973 edition of Better Homes and Gardens Homemade Bread Cook Book. Side note, the book has a price tag of $1.95. This is a no-knead yeast dough, easy to assemble and bake Easter morning.

Hot Cross Buns

3 1/2 to 4 cups all-purpose flour

2 packets, or 4 1/2 tsp active dry yeast

1/2 to 1 tsp ground cinnamon

1/4 tsp salt

3/4 cup milk

1/2 cup cooking oil

1/3 cup granulated sugar

3 eggs

2/3 cup dried currents

1 lightly beaten egg white

Frosting:

1 1/2 cups powdered sugar

1/4 tsp vanilla extract

Dash salt

Milk for thinning if necessary

In a large mixer bowl combine 2 cups of the flour, yeast and cinnamon. Heat milk, oil, salt and sugar in a small saucepan until warm (115 to 129 degrees). Add to dry mixture along with eggs. Beat a low speed with an electric mixer for 1/2 minute, scraping sides of the bowl. Then beat at high speed for 3 minutes.

By hand, stir in currents and enough remaining flour to make a soft dough. Shape into a ball and place in a greased bowl, turning once to grease both sides. Cover and let rise until dough in bulk, about 1 1/2 hours. Punch dough down, cover and let rest 10 minutes.

Divide dough into 18 equal pieces and form into smooth balls. Place on a greased or parchment lined baking sheet about 1 1/2 inches apart. Cover and let rise until double, about 30 to 45 minutes.

With a sharp knife cut a shallow cross in the surface of each bun. Brush tops with the beaten egg white.

Preheat oven to 375 degrees. Bake buns for 12 to 15 minutes, or until golden brown. Remove from baking pan.

Make frosting by mixing frosting ingredients with enough milk to make a piping consistency, soft but holds shape. Pipe crosses on warm buns. Serve warm or cold.

Note: the original recipe called for including the leftover egg white in the frosting. I recommend leaving it out and using more milk. Also, raisins or other dried fruit may be substituted for currents. Lastly, the modern touch, pastel sprinkles may be added after the crosses are piped on.

Chickpeas or garbanzo beans are a crop grown in some areas of the inland northwest. Canned, they are mostly labeled as garbanzo beans, but you can also purchase dry and cook your own.

Most are familiar with these nut flavored round orbs at salad bars, or as an ingredient in posole. Recently my husband Pat, came across a recipe for Roasted Chickpeas, and suggested we try it. I found the process easy and you can season them anyway you like. The recipe is attributed to the site Love and Lemons.

Roasted Chickpeas

1 can (15 ounces) garbanzo beans

2 tsp olive oil

2 generous pinches salt

Seasonings of your choice

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper and set aside.

Drain and thoroughly rinse the garbanzo beans and drain well. Spread the beans on a clean kitchen towel and gently rub with the towel to thoroughly dry. This step is important for a crisp roast.

Transfer beans to prepared baking sheet, drizzle with the oil and season with salt. Place in oven and roast until crisp, 20 to 30 minutes. Remove from oven and immediately toss with seasonings. We used 1/2 tsp smoked paprika, 1/2 tsp hot paprika and 1/2 tsp onion powder. Cool completely, store in a covered container. The site write doesn’t recommend doubling batches, but to make fresh each time. Yield: about 1 1/4 cups.

Share your favorite spring recipes with your fellow readers by sending the to: Welcome to My Kitchen Attn: Laura, P.O. Box 151, Odessa, WA 99159, email pandl@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin located in Wildroots Market, Odessa. Goat heads, Tire Weed, what ever you call those prickly little weeds, will die when sprayed, but it won’t kill the seed, so rake up those seed pods and dispose of in garbage or yard waste dumpster. Diligence will reduce the infestation over several years.