Orange Breakfast Rolls
1 large orange
1/3 cup honey
1 tablespoon vegetable oil
2 cups bread flour
1 cup whole-wheat flour
1 teaspoon salt
2 teaspoons bread machine yeast
=== FILLING ===
3/4 cup brown sugar
3/4 cup dried cranberries
1 teaspoon ground cardamom
Peel the zest from the orange, and place in a blender. Discard the white
part of the peel. Discard any seeds. Cut the orange into chunks, and add
to the blender. Blend for 30 seconds or so, a little chunky is fine.
Place all of the dough ingredients into your machine in the order
specified by your machine’s manufacturer. Select the dough cycle and
press start. Adjust consistency with orange juice or flour as needed to
achieve a soft pliable dough.
When dough cycle is complete divide dough into 2 pieces. Roll each piece
out to a thickness of 1/4 inch. Sprinkle with one half of the brown
sugar, cardamom, and dried cranberries. Roll up dough with filling
inside, and slice 1 to 2 inches thick.
Place rolls on a baking sheet coated with non-stick spray. Allow to rise
in a warm spot for approximately 1 hour. Bake in a preheated 375 degree
oven for 20 to 25 minutes. Remove from pan, and place on wire rack.
Serve warm.
This recipe yields about 12 rolls.
Per serving: 196 Calories (kcal); 2g Total Fat; (7% calories from fat); 4g Protein; 42g Carbohydrate; 0mg Cholesterol; 183mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates
Walnut Yule Bread
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1 package Fleischmann’s® Quick-Rise Instant Yeast
1/2 cup sugar — divided
2 1/2 teaspoons ground cardamom
1 teaspoon salt
1/2 cup half and half
1/4 cup butter or margarine — softened
1/4 cup water
2 eggs
1 cup finely chopped walnuts
Walnut halves — for garnish
In large bowl mix 2 cups flour, yeast, 1/3 cup sugar, cardamon and salt.
Heat half and half, butter and water until hot to touch (125ş to 130şF);
stir into dry mixture. Lightly beat one egg; stir into dough. Stir in
chopped walnuts and enough remaining flour to make soft dough.
Knead dough on lightly floured surface until smooth and elastic, about 8
minutes. Cover; let rest 10 minutes. Roll dough to 36-inch rope. Starting
with one end of the rope in center of greased baking sheet, coil into
snail shape. Press to seal outside end of coil. Lightly beat remaining egg
and brush on bread. Sprinkle with remaining sugar; garnish with walnut
halves. With scissors, snip dough at 1-inch intervals around the edge
[making cuts about 1-inch deep]. Cover; let rise in warm, draft-free place
until doubled in size, about 40 minutes.
Bake in lower third of oven at 375şF for 25 minutes or until done. If
needed, cover with foil to prevent overbrowning. Cool on rack.
Yield:
“1 loaf”
Baking Time:
“0:25″
Per serving: 251 Calories (kcal); 12g Total Fat; (41% calories from fat); 7g Protein; 30g Carbohydrate; 45mg Cholesterol; 231mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
Walnut Yule Bread
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1 package Fleischmann’s® Quick-Rise Instant Yeast
1/2 cup sugar — divided
2 1/2 teaspoons ground cardamom
1 teaspoon salt
1/2 cup half and half
1/4 cup butter or margarine — softened
1/4 cup water
2 eggs
1 cup finely chopped walnuts
Walnut halves — for garnish
In large bowl mix 2 cups flour, yeast, 1/3 cup sugar, cardamon and salt.
Heat half and half, butter and water until hot to touch (125ş to 130şF);
stir into dry mixture. Lightly beat one egg; stir into dough. Stir in
chopped walnuts and enough remaining flour to make soft dough.
Knead dough on lightly floured surface until smooth and elastic, about 8
minutes. Cover; let rest 10 minutes. Roll dough to 36-inch rope. Starting
with one end of the rope in center of greased baking sheet, coil into
snail shape. Press to seal outside end of coil. Lightly beat remaining egg
and brush on bread. Sprinkle with remaining sugar; garnish with walnut
halves. With scissors, snip dough at 1-inch intervals around the edge
[making cuts about 1-inch deep]. Cover; let rise in warm, draft-free place
until doubled in size, about 40 minutes.
Bake in lower third of oven at 375şF for 25 minutes or until done. If
needed, cover with foil to prevent overbrowning. Cool on rack.
Yield:
“1 loaf”
Baking Time:
“0:25″
Per serving: 251 Calories (kcal); 12g Total Fat; (41% calories from fat); 7g Protein; 30g Carbohydrate; 45mg Cholesterol; 231mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
Walnut Yule Bread
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1 package Fleischmann’s® Quick-Rise Instant Yeast
1/2 cup sugar — divided
2 1/2 teaspoons ground cardamom
1 teaspoon salt
1/2 cup half and half
1/4 cup butter or margarine — softened
1/4 cup water
2 eggs
1 cup finely chopped walnuts
Walnut halves — for garnish
In large bowl mix 2 cups flour, yeast, 1/3 cup sugar, cardamon and salt.
Heat half and half, butter and water until hot to touch (125ş to 130şF);
stir into dry mixture. Lightly beat one egg; stir into dough. Stir in
chopped walnuts and enough remaining flour to make soft dough.
Knead dough on lightly floured surface until smooth and elastic, about 8
minutes. Cover; let rest 10 minutes. Roll dough to 36-inch rope. Starting
with one end of the rope in center of greased baking sheet, coil into
snail shape. Press to seal outside end of coil. Lightly beat remaining egg
and brush on bread. Sprinkle with remaining sugar; garnish with walnut
halves. With scissors, snip dough at 1-inch intervals around the edge
[making cuts about 1-inch deep]. Cover; let rise in warm, draft-free place
until doubled in size, about 40 minutes.
Bake in lower third of oven at 375şF for 25 minutes or until done. If
needed, cover with foil to prevent overbrowning. Cool on rack.
Yield:
“1 loaf”
Baking Time:
“0:25″
Per serving: 251 Calories (kcal); 12g Total Fat; (41% calories from fat); 7g Protein; 30g Carbohydrate; 45mg Cholesterol; 231mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
Walnut Bread
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1 package Fleischmann’s® Rapid Rise Yeast
2 tablespoons nonfat dry milk
2 tablespoons sugar
3/4 teaspoon salt
1 cup water
2 tablespoons butter or margarine
2 egg whites
3/4 cup coarsely chopped walnuts — toasted
In large bowl, combine 1 1/2 cups flour, undissolved yeast, nonfat dry
milk, sugar and salt. Heat water and butter until very warm (120ş to
130şF); stir into dry ingredients. Stir in egg whites, walnuts and enough
remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured
surface 10 minutes.
Roll dough to 12 × 8-inch rectangle. Beginning at short end, roll up
tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9
× 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled
in size, about 30 to 45 minutes.
Bake at 375şF for 35 to 40 minutes or until done. Remove from pan; cool on
wire rack.
Yield:
“1 loaf”
Per serving: 214 Calories (kcal); 7g Total Fat; (28% calories from fat); 7g Protein; 32g Carbohydrate; 5mg Cholesterol; 170mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Lemon Swirl Rolls
TOPPING AND FILLING
1/2 cup butter or margarine — melted
1 1/4 cups packed light brown sugar
3/4 cup chopped walnuts
2 tablespoons grated lemon peel
DOUGH
3 cups all-purpose flour
1/4 cup sugar
1 package Fleischmann’s® Rapid Rise Yeast
1 teaspoon salt
1/4 cup butter or margarine — cut up
1 egg
1/2 cup warm milk (105ş to 115şF)
1/4 cup warm water (105ş to 115şF)
To make topping: In small bowl, combine melted butter, 3/4 cup brown sugar
and 1/2 cup walnuts. Pour mixture into greased 13 × 9-inch baking pan.
Reserve.
To make filling: In small bowl, combine remaining brown sugar, walnuts and
lemon peel. Reserve.
To make dough: Insert metal blade in processor bowl. Add flour, sugar,
undissolved yeast and salt; process 5 to 10 seconds to combine. Add butter
and egg. Begin processing, then slowly pour milk and water through feed
tube just until dough forms a ball, about 10 to 15 seconds (all liquid may
not be needed). Continue processing for 60 seconds to knead dough.
Carefully remove dough from processor bowl to lightly floured surface.
Cover; let rest on floured surface 10 minutes.
Roll to 15 × 12-inch rectangle. Sprinkle prepared filling over dough to
within 1/2-inch of edges. Beginning at long end, roll up tightly; pinch
seam to seal. Cut roll into 1-inch slices and place, cut side up, in
prepared pan. Cover; let rise in warm draft-free place until doubled in
size, about 1 hour.
Bake at 375şF for 30 to 35 minutes or until done, covering with foil after
20 minutes to prevent excess browning. Let stand 2 minutes; invert onto
serving tray. Carefully spoon any topping left in pan over rolls.
Yield:
“15 rolls”
Per serving: 303 Calories (kcal); 14g Total Fat; (39% calories from fat); 5g Protein; 42g Carbohydrate; 38mg Cholesterol; 252mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates
NOTES : TIPS:
• To measure water, pour into transparent liquid-ingredient
measuring cup; read measurement at eye level.
• To measure flour, spoon into standard dry-ingredient measuring
cup; level with straight-edged knife.
Banana Blast
1 pound unsalted butter
4 cups granulated sugar
14 ounces liquid or frozen whole egg
OR
8 large California Fresh Eggs
12 bananas — ripe
1/2 cup milk
2 pounds nuts — chopped
4 pounds all-purpose flour
4 teaspoons salt
4 teaspoons baking soda
4 teaspoons baking powder
Preheat oven to 325 degrees F.
Butter four 5″ × 9″ loaf pans.
Cream sugar and butter in mixer.
Add eggs, one at a time, mixing after each addition.
Separately, mash bananas with milk and nuts.
Separately, blend flour, salt, baking soda and baking powder.
Add bananas to mixer and blend. Sprinkle in flour mixture and mix blend
until just combined.
Divide evenly among four loaf pans.
Bake 1 hour.
Yield:
“4 loaves”
Per serving: 427 Calories (kcal); 20g Total Fat; (40% calories from fat); 8g Protein; 57g Carbohydrate; 52mg Cholesterol; 338mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates
NOTES : Moist banana bread is always a treat for breakfast, snacks or
dessert.
CROCKPOT BREAKFAST CASSEROLE
4 medium-sized apples, peeled and sliced
1/4 cup honey
1 tsp. cinnamon
2 Tbs. butter, melted
2 cups granola cereal
Place apples in slow cooker and mix in remaining ingredients. Cover and cook on LOW for 7-9 hours (overnight). Serve with milk.
Yogurt Blender Pancakes
1 Egg
1 cup Borden Lite-line Plain Yogurt — (8 oz.)
2 tablespoons vegetable oil
1 cup unsifted flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon — (optional)
**BLUEBERRY CINNAMON TOPPING**
1 cup Borden Lite-line Blueberry Yogurt
2 tablespoons honey
1/4 teaspoon ground cinnamon
In blender container, blend egg, yogurt and oil until smooth.
Add dry ingredients; blend until smooth.
On lightly greased hot griddle, pour scant 1/4 cup batter for each
pancake. When pancake is covered with bubbles, turn over. Brown second
side 1 to 2 minutes.
Serve with butter and syrup or Blueberry Cinnamon Topping.
BLUEBERRY CINNAMON TOPPING: In small saucepan, over low heat, combine
ingredients. Warm mixture; do not boil. Serve over pancakes.
Whole Wheat Crepes
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 Egg
1 tablespoon vegetable oil
2 1/4 cups milk
Combine flours, salt and baking powder.
Beat egg with oil and milk until well blended.
Add flour mixture and beat until smooth.
Let batter rest one hour before cooking crepes.
Use about 2 Tbsp. batter for 6″ crepe.
Yield: 12 to 15 crepes
Wheat Griddle Cakes
1 cup sifted flour
3/4 teaspoon baking powder
1/8 teaspoon soda
1/2 teaspoon salt
1/2 tablespoon sugar
1 cup buttermilk — or thick sour milk
1 Egg — well beaten
1 tablespoon butter — melted
Sift flour once, measure, add baking powder, soda, salt and sugar, and
sift again.
Combine milk and egg and add to flour. Stir only until smooth.
Add butter.
Bake on hot, well-greased griddle.
Serve hot with Log Cabin Syrup.
Makes 12 to 15 cakes.
Waffles #2
2 Cups Flour — sifted
3 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Sugar
3/4 Teaspoon Salt
2 Eggs
1 2/3 Cups Shortening — soft
Mix ingredients.
Waffles #1
2 Cups Flour — sifted
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3 Egg Yolks — well beaten
1 Cup Milk
4 Tablespoons Butter — melted
3 Egg Whites — stiffly beaten
Sift flour once, measure, add baking powder, salt, and sift again.
Combine egg yolks, milk and butter. Add to flour, beating until smooth.
Fold in egg whites.
Bake on hot waffle iron.
Serve hot with Log Cabin Syrup.
Makes four 4-section waffles.
Vanilla Crepes With Orange Sauce
1 Cup milk
2 tablespoons vanilla extract
1/2 cup sugar
3 tablespoons all-purpose flour
3 Eggs — divided
16 Crepes
2 tablespoons melted butter
Orange sauce — (see recipe)
Scald milk and vanilla. Set aside.
Combine sugar, flour, and egg yolks. Stir in milk mixture. Cook over
medium heat, stirring constantly, until mixture comes to a boil. Cook a
few seconds; remove from heat.
Beat egg whites until stiff; fold gently into egg yolk mixture.
Place about 3 Tbsp. batter on each crepe; roll crepes loosely over
batter.
Place on cookie sheet; brush crepes with melted butter.
Bake at 350 degrees for 20 to 25 minutes.
Arrange crepes on platter; serve immediately with Orange sauce.
Strawberry Crepes
CREPES:
4 Eggs
1 cup flour
1/2 cup milk
1/2 cup water
salt
2 teaspoons melted oleo
2 teaspoons sugar
1 teaspoon vanilla
FILLING:
2 cups whipped cream
6 ounces cream cheese
1 1/2 cups powdered sugar
2 cups strawberries — no juice, up to 3
Measure all ingredients for crepes except flour. Beat. Gradually add
flour.
Cook, spread very thin only on one side.
Fill crepe with filling and roll up.
Southern Waffles
1 Cup Boiling Water
1 Cup Yellow Cornmeal
2 Cups Flour — sifted
3 Teaspoons Baking Powder
1 1/4 Teaspoons Salt
1 Tablespoon Sugar
2 Cups Milk
2 Egg Yolks — well beaten
3 Tablespoons Butter — melted
2 Egg Whites — stiffly beaten
Pour boiling water over corn meal.
Sift flour once, measure, add baking powder, salt, and sugar, and sift
again.
Add milk to corn meal then egg yolks and flour, mixing well. Add butter.
Fold in egg whites.
Bake on hot waffle iron.
Serve hot with Log Cabin Syrup.
Makes seven 4-section waffles.
Sourdough Hot Cakes #1
***FOR SOURDOUGH STARTER***
2 cups flour
2 cups warm water
1 package dry yeast
FOR HOT CAKES
2 Eggs
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons butter
To prepare starter:
Mix together 2 cups flour, 2 cups warm water, and 1 pkg. dry yeast in a
bowl. Cover with damp cloth and let stand in a warm place overnight or
for at least 6 hours. (If left in oven, there is not need to turn on
oven; pilot light will provide enough heat or turn electric oven to
“warm”.)
To prepare Hot Cakes:
Measure 1/2 cup sourdough starter and place in closed…
Heat griddle over medium heat.
Use 1/4 cup batter for one medium-size hot cake. Pour onto hot griddle.
Turn hot cake when top is covered with bubbles and edges looked cooked.
Brown on second side.
Serve with honey and melted butter.
Makes 8 Hot Cakes.
The yarns about Alaska’s famous sourdough are as big as the country.
“Sourdough Pete,” so the legend goes, first brought it from Michigan at
the turn of the century. The old-time prospectors and pioneers, nicknamed
“sourdoughs,” wore their precious sourdough starter in a bag inside their
shirts and slept with it under the covers to keep it from freezing.
Trappers not only considered it their “staff of life” for the hot cakes,
waffles, muffins and bread it made; they also used it for tanning hides!
Sour Dough Hot Cakes #2
STARTER: Old time recipe.
1/4 package granular dry yeast
1/4 cup luke warm water
Flour
Dissolve yeast in luke warm water. Put dissolved yeast into a bowl and
add enough flour (3/4 to 1 Cup unsifted) to make a running batter.
Place in small crock or in large jar. Do not cover tightly. Just cover
jar with a cloth or place a saucer over the top of the jar.
Put in a warm place to sour.
Each day for 5 days, add 1/2 cup luke warm water and enough flour to keep
the batter at the same consistency. You will then have a sour dough
starter.
For really good flavor, dough should be properly soured before using.
Every time you use some of the starter again add water and flour.
If you use only occasionally, you may store it in the refrigerator and
feed it every week with flour and water.
Never put any of the mixed batter into the starter. Keep it perfectly
free from fat, egg or other leavening material.
FOR HOT CAKES: 3 Well beaten eggs 1 Cup milk 2 Cups sour dough mix 1 3/4
Cups sifted flour 1 Tsp. soda 2 Tsp. baking powder 1/4 Cup sugar
Combine all ingredients.
Bake on a greased griddle.
These can be made on an ungreased griddle but in that case 1/4 Cup of
melted fat must be added.
To make thinner cake add more milk.
Bake at 370 degrees.
Rye Crepes
3/4 cup all-purpose flour
3/4 cup rye flour
1 teaspoon salt
1 teaspoon baking powder
1 Egg
1 tablespoon vegetable oil
2 1/4 cups milk
Combine flours, salt and baking powder.
Beat egg with oil and milk until well blended.
Add flour mixture and beat until smooth.
Let batter rest one hour before cooking crepes.
Use about 2 Tbsp. batter for 6″ crepe.
Yield: 12 to 15 crepes
Rice Omelet
3/4 cup cooked rice
salt to taste
1/2 cup grated cheese
fresh gound pepper to taste
1/2 cup pepperoni — 1/4″ cubes
3 tablespoon butter
8 eggs
In a bowl,with a fork blend the rice,cheese and pepperoni.Beat the eggs in
a separate bowl just long enough to mix the whites and yolks;then season
lightly with salt and pepper.In a large frying pan or omelet pan,over
medium high heat,melt the butter,being sure the entire bottom of the pan
is coated.Pour the eggs into the pan and cook for an omelet,lifting the
cooked part of the eggs to allow the uncooked part to run under,and
shaking the pan when the bottom starts to set. While the top is still
moist,spoon the rice filling down the center of the omelet.Fold over,and
cook just long enough to heat the filling and melt the cheese.Or,if you
prefer,cook individual omelets,using 2 or three eggs per person,and divide
the filling among the omelets.
Makes 3 to 4 servings…
Potato Pancakes
4 Potatoes — shredded
1/4 cup flour
1/2 cup sour cream
Salt
1 Egg
Onions to taste
Shred potatoes and dry in paper towels.
Mix all ingredients together.
Spoon in hot oil and turn when browned..
Nature Cereal
1 Cup Honey
1/2 Cup Brown Sugar
1/4 Cup Oil
1/2 Cup Water
Cinnamon — to taste
1 Box Oats — old fashioned
Coconut
1 Bag Almonds — small
1/4 Bag Wheat Germ
Raisins
Banana Chips
Heat honey, sugar, oil, water and cinnamon.
Pour honey mixture over oats, coconut almonds and wheat germ.
Bake for 45 minutes at 325 degrees. Stir 3 times.
Add raisins, banana chips etc.
Store in Tupperware.
Mable Wheeler’s Blueberry Pancakes
1 cup pancake mix
1 Cup milk
1 Egg
1 tablespoon vegetable oil
1 can Comstock Blueberry Pie Filling — (21 oz.)
2 tablespoons butter
1/4 cup orange juice
1/2 cup firmly packed light brown sugar
In medium bowl, combine pancake mix, milk, egg and vegetable oil; blend
well.
Drain pie filling; reserve syrup.
Gently stir berries into batter.
Pour about 1/4 Cup batter onto hot griddle. Cook until bubbles form on
top and underside is golden brown.
Turn; brown other side.
Repeat with remaining batter.
In small saucepan, combine reserved syrup, butter, orange juice and
sugar. Cook and stir until butter melts.
Serve over pancakes.
NOTE: Sauce may be stored and used over ice cream or cake.
Impossible Brunch Pie
1 package frozen broccoli — cooked and drained
OR other frozen vegetable of your choice
1 cup sour cream
1 cup cottage cheese — creamed
1/2 cup Bisquick. baking mix
1/4 cup butter — melted
2 eggs
1 tomato — thinly sliced
1/4 cup Parmesan cheese — grated
Heat oven to 350 degrees.
Grease 9″ pie plate.
Spread broccoli in plate.
Beat sour cream, cottage cheese, baking mix, margarine and eggs until
smooth, 15 seconds in blender on high or 1 minute with hand beater.
Pour into plate.
Top with tomatoes; sprinkle with Parmesan cheese.
Bake until knife inserted between center and edge comes out clean, about
30 minutes.
Cool 5 minutes.
6-8 servings.
Note: 8 ounces of frozen asparagus spears, cooked and drained can be
substituted for the broccoli.
High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 1/2 inches. Bake
about 35 minutes.
Ham Waffles
2 Cups Flour — sifted
1/4 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Sugar
2 Egg Yolks — well beaten
1 3/4 Cups Sour Milk
1/3 Cup Butter — melted
2 Egg Whites — stiffly beaten
1 Cup Smoked Ham — uncooked, diced
Sift flour once, measure, add soda, baking powder, salt, and sugar, and
sift again.
Combine egg yolks, milk, and butter. Add to flour, beating until smooth.
Fold in egg whites.
Bake on hot waffle iron. Sprinkling 1/4 cup ham over batter of each
waffle just before closing iron.
Serve soft scrambled eggs on each waffle.
Makes four 4-section waffles.
Griddle Cakes
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 Egg — well beaten
1 1/2 tablespoons butter — melted
Sift flour once, measure, add baking powder and salt, sift again.
Combine milk and egg and add to flour. Stir only until smooth. Add
butter.
Bake on hot, well-greased griddle.
Serve hot with Log Cabin Syrup.
Makes 12 cakes.
Favorite Blueberry Pancakes 2
1 1/4 cups all-purpose flour — sifted
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg — beaten
1 cup milk*
2 tablespoons salad oil
3/4 cup fresh or thawed blueberries –
drained
Stir together dry ingredients. Combine egg, milk, and salad oil; add to
dry ingredients, stirring just till moistened. Bake on hot griddle. When
undersides on pancakes are nicely browned, sprinkle about 2 tablespoons of
drained blueberries over each cake. Turn, brown other side. Makes about
12 dollar-size, or eight 4-inch size pancakes.
NOTES : * For thinner pancakes, add 2 tablespoons milk to the batter.
Dixie Waffles
2 Cups Flour — sifted
2 1/4 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Sugar
1 1/2 Cups Milk
2 Egg Yolks — well beaten
2 Tablespoons Butter — melted
2 Egg Whites — stiffly beaten
Sift flour once, measure, add baking powder, salt, and sugar, and sift
together twice.
Combine milk, egg yolks, and butter; add to flour.
Fold in egg whites.
Bake on hot waffle iron.
Serve hot with Log Cabin Syrup.
Makes six 4-section waffles.
Dill Crepes
3 Eggs
1/2 cup milk
1/2 cup water
3 tablespoons butter — melted
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried dill weed
If using blender, combine all ingredients in blender container. Blend
about 1 minute. Scrape down sides of container with rubber spatula, if
necessary. Blend until smooth, about 30 additional seconds.
If using mixer, rotary beater or whisk, combine eggs, milk, water and
butter in mixing bowl. Beat until combined. Add flour, salt and dried
drill weed. Beat until smooth.
Bake immediately or refrigerate batter 1 hour.
If you have special crepe pan, follow manufacture’s directions.
Otherwise, on medium-high heat, heat buttered 10″ omelet pan (or 8″ crepe
pan) until just hot enough to sizzle drop of water.
For each crepe pour scant 1/4 cup (2 Tbsp. in 8″ pan) batter in pan,
rotating pan as batter is poured.
Cook until lightly browned on bottom.
Remove from pan or, if desired, turn and brown on other side. (Crepes to
be filled need only be browned on 1 side. Use unbrowned side for filling.)
Stir batter frequently to keep dill distributed.
tack between sheets of paper toweling or waxed paper until ready to use.
Crepes may be frozen.
Yield: 2 cups batter.
Crepes 2
3/4 cup water
3/4 cup milk
3 Eggs
1/2 teaspoon salt
1 1/2 cups flour
3 tablespoons butter or margarine
In blender container combine all ingredients and blend on high speed for
1 minute.
Refrigerate mixture 2 hours.
Place 6″ skillet over medium heat. Brush bottom and sides of skillet
with melted butter or margarine.
Pour in 2 Tbsp. batter; tip pan to coat bottom with batter.
Cook until top is set and bottom is lightly browned.
With spatula, turn crepe and cook other side 1 minute.
Repeat procedure until all batter is used.