COLONIAL BREAD RECIPE RECIPES

Steps:

• Combine flour, pecans, sugar, baking powder, baking soda, and ½ teaspoon salt in a bowl. Whisk together milk, sour cream, and 1 egg in a separate bowl. Stir milk mixture into flour mixture until just blended and smooth. Heat a griddle or large nonstick skillet over medium heat; butter. Pour about ¼ cup batter for each pancake onto griddle. Cook until tops are covered with bubbles and edges look dry, 3 to 4 minutes. Turn and cook until plump and cooked through, 3 to 4 minutes. Repeat with remaining batter. Slice each pancake in half and arrange, flat side down, in two snug rows in an 8-by-8-inch baking dish. Scatter half of blueberries over pancakes, tucking a few between pancakes. Whisk together half-and-half, sugar, vanilla, cinnamon, remaining 4 eggs, and remaining ½ teaspoon salt in a bowl. Pour egg mixture over pancakes. Chill at least 4 hours and up to overnight. Preheat oven to 350°F degrees. Bake until puffed and set, 35 to 40 minutes. Let stand 10 minutes. Sprinkle with remaining blueberries and drizzle with Honey Sour Cream. Serve warm. Honey Sour Cream: Whisk together sour cream, half-and-half, honey, lemon zest, and a pinch of salt until smooth. Makes 1/2 cup.

Steps:

• Make Basil Syrup: In a medium saucepan over medium-high heat, bring water and sugar to a boil. Stir to dissolve sugar. Add basil leaves, remove pan from heat, and let steep for 20 minutes.Strain syrup and let cool for at least 1 hour.  Make Spritzer: In a large pitcher, combine syrup, unsweetened cranberry juice, and fresh lime juice. Fill pitcher with chilled club soda, then add lime slices, fresh cranberries, and basil leaves. To serve, pour spritzers over ice, top each with a splash more club soda, and garnish with basil.