Buttermilk Pancakes

Buttermilk Pancakes

For Pancakes:
2 eggs
2 1/4 cups Buttermilk
2 Tablespoons oil
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 Tablespoon sugar
1/8 teaspoon salt

For Waffles:
1 1/4 cups flour
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1 Tablespoon sugar
1/2 teaspoon salt
2 eggs
1 + cup buttermilk
1/2 teaspoon vanilla
1/4 cup oil

Mix together egg, buttermilk and oil. Sift dry ingredients together and add to wet, mix until slightly lumpy. Cook on hot griddle (375*). Yield 8-10 pancakes.
ENJOY! Its my favorite pancake recipe. It only takes a few minutes to make this recipe, and it tastes great! ....Cassie

*If you don't have any buttermilk you can "make" some by mixing regular milk with a tablespoon or so of either lemon juice or vinegar.*

Cake Bites

Ingredients:

Cake mix (I used devils food)

Chocolate frosting

Dipping chocolate

Directions:-Start by baking the cake according to the directions on the box. Once the cake is baked, pull it out of the oven and let it cool for about 20-30 minutes. Dump the cake into a large mixing bowl and add 2 spoon fulls of frosting and begin mashing the frosting into the cake with your hands. Once all of the frosting is mixed into the cake and it is moist you can begin rolling the mixture into balls with the palms of your hands. Place the ball onto a baking sheet or plate lined with wax paper. (You'll be needing to put it into your freezer so whatever will fit is what you should place it on.) I flattend the bottom of the ball and shapeed it into more of a square. (as shown above ).

Once you have filled the baking sheet or plate with the cake bites place it in the freezer and let it sit for 30-40 minutes until the cake bites have hardened. You'll need to create a double broiler by placing a metal mixing bowl on top of a saucepan that has water in it. Set it on low-medium heat.

Then place your chocolate in the bowl and begin melting. Using the toothpicks, poke the toothpick into the bottom of the cake bite and up through it almost to the top. Then stir it around in the melted chocolate until it is completely coated. Remove the excess chocolate off by tapping the toothpick on the side of the bowl- gently. Then carefully scrape the cake bite off of the toothpick and onto a spoon, slide it off the spoon and back onto the wax paper. This will help reduce the amount of chocolate that will puddle around the bottom of the cake bite. Place the tray of coated cake bites in a cool area to harden. Wait about 2-3 hours after coating the cake bites before eating.
Here is the finished product.

Gram Florence Rolls

Grandma Florence Rolls

(All ingredients to be warm)
2 1/2 cups milk
1 1/2 sq butter or 3/4 cup
2-3 TBS sugar
1-2 TBS salt
add 1 TBS yeast
3 eggs

Mix with 7 cups flour
then add 2 more

Let raise on warm stove
Punch
Raise again
Roll out and cut rounds
melt butter on cookie sheet, dip each roll in butter , fold and pinch.
Let raise a little more

Bake @ 375* for 15 minutes. (Rolls do not get brown much at all, because of the milk in them they stay pretty white. )

To do cinnamon rolls add 1/2 c more sugar, roll out and spread butter, sprinkle cinnamon sugar.
To do orange rolls- grate orange peel, sprinkle sugar, OJ, powdered sugar for glaze.

Chocolate Scotcheroos

Ingredients:
1 cup Karo Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 bag semi-sweet chocolate chips
1 bag butterscotch chips

Directions:
1: Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
2: Pour into greased 13x9-inch pan and pat into place.
3: Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
4: Cool at least 45 minutes, or until firm. Cut into bars.

Homemade battered French Fries

Ingredients
2 1/2 pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon seasoned salt (I used Johnny's)
1 & 1/3 cup water, or as needed (I think next time I will try replacing the water with beer.)
1 cup vegetable oil for frying

Directions
*Peel and cut your potatoes into fries and place into water and refrigerate for 30 minutes or longer (up to 2 days).
*Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt and seasoned salt into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
*Place fries into the oil shortly (until tender...not brown). Take the fries out and drain on paper bag or towel, allow to cool enough to handle.
*Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels. Salt immediately.

Yummy Gingerbread Cookies

I love these cookies! They are soft and chewey- unlike most gingerbread. I like to dress them up by pressing different small candies (such as candy corns and the like) into the center just after they come out of the oven. Happy Holidays!Ingredients:
3/4 cup butter, softened
1 3/4 cup white sugar, divided
1 egg
1/4 cup molasses*
1 tsp vanilla
1 1/2 tsp ground ginger
1 TBS cinnamon
1/2 tsp salt
2 tsp baking soda
2 3/4 cup flour

Cream together butter and 1 cup of sugar. Beat in egg, molasses, vanilla, ginger, cinnamon, salt, and baking soda. Stir in flour until well combined. Roll dough into balls. Roll balls in remaining 3/4 cup sugar and place on ungreased cookie sheet (I usually line my cookie sheets with parchment paper). Gently press down the middle of the balls to flatten the tops just a bit. Bake at 350 for 8-10 minutes (for small balls) or 12-15 minutes (for large balls). Cool on wire racks. They should be very soft in the middle when they first come out of the oven but they will set up when they cool.

*To make measuring molasses a little easier (and less messy) try warming your molasses in the microwave for 20-30 seconds; but be careful not to burn it- you just need it to be warm. Then it will pour out really easily into your measuring cup.

Sugar Cookies

Grandma’s Sugar Cookies

1 cup shortening
2 eggs
5 cups flour ***
1 t. salt
2 cups sugar
1 t. vanilla
1 t. soda
1 cup butter milk
1/4 + tsp ground nutmeg



Cream together shortening and sugar.  Beat in eggs and vanilla.  Add the dry ingredients alternately with the buttermilk, mixing well.  Rolls out on floured surface and cut in shapes.  Bake at 350° for 9 to 11 minutes.

*** Add extra flour for right consistency for rolling out cookies.

Cream Cheese Frosting

2 3-ounce packages of cream cheese
½ cup softened margarine or butter
2 teaspoons vanilla (or any other extract flavor)
4 ½ to 4 ¾ cups powdered sugar
1/4- 1/2 tsp salt

Beat together cream cheese and margarine or butter, and vanilla till light and fluffy.  Gradually add 2 cups powdered sugar, beating well.  Beat in enough remaining powdered sugar to make frosting of spreading consistency.