Williams-Sonoma, you are a faithful friend.
I have made two more recipes from my favorite W-S site: buttermilk pancakes and banana nut bread. Both of these recipes turned out yummy, but the pancakes take the (pan)cake! I have tried numerous pancake recipes, all of which produce a tasty breakfast treat. However, this recipe went above and beyond. Even Robby said they were the best pancakes he had ever had! You must try this. They are flavorful, light, fluffy, and just delicious. And the recipe makes quite a large amount of batter, so you can freeze it. Just cover it with plastic wrap and put in an air-tight container. You'll have batter ready to go for the next day you have a hankering for panny-pakes. (That's what Camille used to call them when she was a little girl.)
Another recipe that turned out quite nicely was garlic mashed potatoes from America's Test Kitchen. If you are a garlic lover, then you will adore these!
4 pounds russet potatoes, peeled, quartered, and cut into 1/2 in pieces
12 T unsalted butter, cut into 12 pieces
12 garlic cloves, minced
1 t sugar
1 1/2 c half and half
1/2 c water
salt and pepper to taste
Rinse potatoes in colander and drain thoroughly. Melt 4 T of butter in a dutch oven. Add garlic and sugar and cook, stirring often, for about 4 minutes. It should get a nice golden color and a bit sticky. Add the potatoes, 1 1/4 cups of the half and half, the water, and 1 t salt. Combine. Bring to a boil, then reduce to low and simmer, covered, stirring occasionally, until tender and most of the liquid is absorbed, about 25-30 minutes. Off the heat, add the remaining butter and mash until smooth. Fold in remaining half and half. Season with salt and pepper.
Yay to successful attempts at new recipes!