Pancake Mix

I inherited a wonderful cookbook from Grandpa Gabe when he passed away called "Make a Mix Cookery". We have loved making our own pancake mix from it just to save a bit in the grocery budget.




Pancake Mix
10 cups flour
2 1/2 cups instant nonfat dry milk
1/2 cup sugar
1/4 baking powder
2 T salt

Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. label. Store in a cool, dry place. Use within 6-8 months. Makes about 13 cups of pancake mix.


When you are ready for some pancakes:
Perfect Pancakes
1 1/2 cups Pancake Mix (above)
1 egg, slightly beaten
1 cup water
3 T vegetable oil

Combine egg, water and oil. Add Pancake mix. Add more water for thinner pancakes. Blend well. Let stand 5 minutes. Cook on a hot oiled griddle about 3-4 minutes, until browned on both sides. Makes 10-12 4-inch pancakes.


**We love adding blueberries. Yum! (Brielle won't eat it if there are blueberries that she can see, so we puree them and make "purple pancakes.")**


For a healthier option:

Wheat Pancake Mix
6 cups whole-wheat flour
3 cups all-purpose flour
1 1/2 cups instant nonfat dry milk
1 T salt
1 cup sugar
1/2 cup wheat germ
1/4 cup baking powder
2 cups vegetable shortening


In a large bowl, combine whole-wheat flour, all-purpose flour, dry milk, salt, sugar, wheat germ and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 14 cups of wheat pancake mix.


Favorite Wheat Pancakes

1 egg, slightly beaten
1 1/2 cups water
2 1/4 cups wheat mix (above)


Combine egg and water in a medium bowl. Stir in wheat mix until just moistened. Cook on hot oiled griddle about 3-4 minutes until browned on both sides. Makes about 15 4-inch pancakes.

Lemon Cake with Lemon Buttercream Frosting

This is easy, and oh. so. good. And that's from a chocolate lover!

1 pkg. lemon cake mix

1 pkg. (small) lemon instant pudding

1 cup sour cream

3/4 cup water

3/4 cup oil

4 large eggs

Mix all together on low, then turn up speed and mix for about 2 minutes on med. speed. Pour batter into a sprayed 9 x 13 pan or two round pans. Bake at 350 for 25-30 minutes. Don't overbake.

Lemon Buttercream Frosting

(this stuff is to die for)

2 sticks butter, softened

6-8 cups confectioner's sugar

1/2 cup fresh lemon juice (I've substituted lime and it's also delicious!)

Zest from 1 lemon

1 or 2 drops yellow food color (optional)

Mix the SOFT butter with about half of the sugar. Add juice and zest. Beat well. Add more sugar, one cup at a time until desired consistency. Spread on cake. You can garnish the cake with twisted lemon slices or clear decorator sugar.

This is delicious, but for me, it is a bit sour.  I prefer to use a yellow cake mix, making it less sour.  The frosting make a lot- really enough for two 13x9 cakes.

I make this frequently for gatherings and funeral luncheons.   Everyone loves it.  

Barbecups

This is my version of an old Pillsbury recipe. So easy!

1 lb. ground beef

1 minced onion or dried minced onion

1/2 cup barbecue sauce

2 T. brown sugar

1 small can pork and beans (my addition)

3/4 cup or so shredded cheese

1 can biscuits

Heat oven to 400. In a large skillet, brown beef. Add sauce, beans, and brown sugar. Place a biscuit in each of a sprayed muffin tin. Top with meat mixture, then grated cheese. Bake at 400 for 10- 12 minutes. Sometimes I put all the biscuits in a square 9x9 pan and bake them for about ten minutes, then I take them out and pour the meat mixture over all, then top with grated cheese and put them back in the oven and finish baking until cheese is melted and the biscuits are done. It's less messy that way.

Pickled Cucumbers and Red Onion

This is a fantastic version of this old standby recipe. Joan made this for our heritage dinner last spring, and man was it good. With cucumbers and onions coming on in the garden, I thought it was a good time to post this. Try it; you'll like it!

1 cucumber, finely sliced

1/2 red onion, finely sliced

fresh Dill sprigs- several

1 1/2 cup white vinegar

1 cup sugar

5-6 allspice berries

1/4 tsp. salt

Put cucumbers and onion in a bowl. Add the dill and a pinch of salt.

In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until liquid is simmering and the sugar has completely dissolved. pour pickling liquid over veggies and stir to ensure all is well coated. Allow to cool to room temperature, then cover and refrigerate. Chill for at least 4 hours before serving.

Berry Brulee'

This isn't actually creme brulee', but a faux brulee' that you do under the broiler. It is really good, quick and easy to make-perfect for a summer dessert. If you don't have ramekins, you can put it in a square 8x8 or 9x9 pan or similar casserole dish- even an ovenproof bowl would work- and serve it from there. You're gonna like this one.

Ingredients:

About 3 cups fresh berries, any kind (mixed strawberries, blueberries, blackberries, raspberries or any one of those)

1 8 oz. pkg. cream cheese

1 cup sour cream

1 tsp. vanilla

1/2 cup sugar

1/2 cup brown sugar

Divide the berries between 4 ramekins or put in the bottom of a square baking pan or casserole.

Mix the cream cheese, sour cream vanilla and white sugar with an electric hand mixer until creamy. Pour over berries. Sprinkle with about 1/2 cup brown sugar. Broil until bubbly and almost burned. Cool. This will create a hard top like on creme brulee. Serve. You can double this and put in a 9x13 pan if you need to serve more people. Yummy yummy yummy! I think I might try it with our fresh peaches next.

Peach and Tomato Pasta

I found this amazing recipe that is perfect for peach season. It's especially great for people like my mom who have a peach tree and grow tomatoes in their garden. I just got the Better Homes and Gardens magazine (thanks to my hubby for mother's day) and it has tons of peaches recipes (which we will be trying about 5 of them in the next couple of weeks) and we loved this one last night. I did change a couple of things and may make a couple changes next time, so I'll note those and you can decide how you want to make it.
Btw, this is a fast recipe and you don't want the peaches too mushy, so it's good to have everything chopped and ready to add when it calls for it.

12 oz. spaghetti or linguine (I used spaghetti but may try a single pasta next time)
3 cloves garlic (I used garlic powder equivalent, check the container)
1 Tbsp canola oil (I used olive oil)
1 pint grape tomatoes (I used several romas, diced)
2 lb. peaches (about 6), pitted & sliced and/or coarsely chopped (leave the skins on)
1/2 cup pitted Kalamata olives, halved (don't like these at all so didn't use them)
1/3 cup chopped basil leaves (used dried equivalent)
1/4 tsp. salt
1/8 tsp. black pepper
1/4 to 1/2 tsp. crushed red pepper
toasted slivered almonds (opt.)

1. Prepare spaghetti according to package directions. Reserve 1/4 c. of the spaghetti cooking liquid. Drain spaghetti and return to pot; keep warm.

2. Meanwhile, in a 12-inch skillet cook garlic in hot oil over medium heat for 1 minute. Add tomatoes. Cook, uncovered, for 2 minutes. Add peaches. Cook 4 to 5 minutes more or until peaches are just soft, stirring occasionally. Stir in olives, basil, salt, and peppers; heat through.

3. Add peach mixture to cooked spaghetti along w/ reserved spaghetti cooking liquid. Toss to combine. Season to taste w/ additional salt and pepper. Serve warm or at room temp. Sprinkle w/ almonds just before serving.
Makes 6 servings.
Enjoy! So unique yet yummy.

Philly Cheesesteak Sandwiches

I've never even been to Philadelphia, so I'm certainly no expert. But I think I've come up with a pretty delicious version of a steak sandwich. It's a great summer recipe as you don't have to heat the oven except the broiler for a short time, and it's very fast.

Cut tender steak (probably about 1 lb) into very thin strips. Sprinkle with Montreal Steak Seasoning and garlic salt. Mix well with hands and let "marinate" while you prepare the other ingredients.

1 green pepper and 1 red pepper cut into thin strips

1 box mushrooms, sliced

1 large onion, sliced very thin

Garlic

Salt and pepper

Buns ( hard roll buns like Hotel Utah rolls)

Soft cream cheese

Mozarella cheese, grated

Put evoo in a large skillet. Add veggies, garlic, and salt and pepper and cook until tender. Add meat and stir and cook all together.

Split buns and spread with cream cheese. Broil until slightly browned. Spoon meat mixture over buns and top with grated cheese. Put back under broiler until cheese is melted and bubbly.