PW’s Perfect Pancakes

Ingredients:

3 cups plus 2 tablespoons cake flour
1/2 teaspoon salt
3 tablespoons baking powder
2 tablespoons sugar
2 cups milk
2 large eggs
3 teaspoons vanilla
4 tablespoons butter

Extra butter
Maple or Pancake syrup

Directions:

Mix together dry ingredients in large bowl. Mix together milk, eggs, and vanilla in a separate bowl. Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

Irish Soda Bread Rounds

My friend and neighbor, Jeri, brought us a little St. Patrick's Day treat. The kids loved them, so we thought we would share.
Enjoy!


4 cups all-purpose flour
1/4 cup sugar
1 T. baking powder
1 tsp. baking soda
1 tsp. salt
1/3 cup shortening
1 cup currants or raisins
1 3/4 cups buttermilk
1 egg

1. Preheat oven to 350. Grease two baking sheets.

2. Sift flour, sugar, baking powder, baking soda, and salt into large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Stir in currants. Beat buttermilk and egg in medium bowl until well blended. Add buttermilk mixture to flour mixture; stir until mixture forms soft dough that clings together and forms a ball.

3. Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times. shape dough into 8 (3 1/2 inch) rounds; place rounds on prepared baking sheets. Score top of each round with tip of sharp knife, making and "X" about 1 inch long and 1/4 inch deep.

4. Bake 25 to 28 minutes or until toothpick inserted into centers comes out clean. Immediately remove from baking sheets; cool on wire racks.

*** For a sweet crust, combine 1 T. sugar and 1 T. water in small bowl; brush over hot bread.

"May your troubles be less and your blessings be more and nothing but happiness
come through your door." - Irish Blessing

Ham & Cheese Ring/Braid

Ingredients:
2 cans (8 rolls in each) crescent rolls
1 - 1 1/2 packages black forest ham, chopped
8 slices provolone cheese (I use the round ones)
4-6 grape tomatoes, diced (optional)
Italian seasonings

Directions:
1. Using the two cans of crescent rolls, following these directions for making a braid or a ring on a baking stone or sheet.

2. Cut the slices of cheese in half and put one piece on each of the "triangles" in the ring. (Or if you are making the braid, just arrange them evenly down the middle.)
3. Chop the ham into pieces and arrange it on top of the cheese.
4. Add tomato pieces and Italian seasoning.
5. Fold up the end of the rolls to complete the ring. (Or twist the braid closed.)
6. Sprinkle the top of the ring/braid with some more Italian seasoning. (Sometimes I brush the top with olive oil before I add more seasoning.)
7. Bake at 350 for about 15 minutes or until the rolls are brown.

BAKED EGGS

Another great recipe from my sister, Terri!

Ingredients:
5 eggs, hard boiled
¼ cup butter
¼ cup flour
1 cup milk
1 cup heavy cream
½ tsp salt
¼ teaspoon white pepper
¼ teaspoon dry mustard
1 cup Gruyere cheese, grated
½ cup Parmesan cheese, grated
6 oz. package sliced Canadian bacon (optional)

Directions:
Place eggs, which have been halved, cut-side down in a buttered baking dish. Make sauce by melting butter in heavy sauce pan, add flour and cook, stirring constantly for 2 to 3 minutes. Add milk gradually, stirring until thickened. Add cream and seasonings. Melt in Gruyere cheese and pour sauce over eggs. Sprinkle top with Parmesan cheese. Bake at 425 degrees for 20 to 25 minutes, or until heated through, bubbling and browned lightly on top.

NOTE: I also used a 6-oz package of sliced Canadian bacon, putting it down in the buttered casserole dish first; then put the eggs on it; then poured the sauce over everything and baked it. Rich & yummy!

Bran Muffins

Ingredients:
4 cups Kellogg's All Bran
2 cups Fiber One
2 tsp. salt
2 cups boiling water
1 qt. buttermilk
3 cups sugar
1 cup Crisco
4 eggs
5 cups flour
5 tsp. baking soda

Directions:
Mix together: All Bran, Fiber One, and salt. Add boiling water and buttermilk. Stir well. Cream together sugar and Crisco then add it to the mixture. Mix well. Add eggs, one at a time. Then beat in the flour and baking soda. Bake in greased muffin tins (I use the mini ones) at 350 for 15 minutes. Yields 18 dozen. Dough can be kept in the refrigerator in a tightly covered container for about 4-6 weeks. Just use what you need for fresh muffins each morning!

Slow Cooker Oatmeal

In your slow cooker/crock pot put:

1 cup old fashioned rolled oats (not the instant or quick cooking kind)
2 cups water
1 apple, chopped
3/4 cup dried cranberries
A pinch of salt

Cook on low setting all night (8-9 hours). Add a little milk or cream and enjoy. Doesn't need sugar or honey or anything. Delicious and healthy. Makes 4 to 6 servings, depending on how hungry you are!

Farmer's Casserole

3 cups shredded hashbrowns
¾ cup Monterrey jack with peppers or shredded cheddar cheese
1 cup diced ham or Canadian bacon
¼ cup chopped green onion
4 beaten eggs
1 (12-oz) can evaporated milk
1/8 tsp salt
¼ tsp pepper

In greased 2-quart casserole dish, arrange hashbrowns evenly. Sprinkle with cheese, ham, and green onion. Mix eggs, milk, pepper and salt. Pour over potato mixture in dish. (The dish may be covered and refrigerated at this point for several hours or overnight.) Bake, uncovered, in a 350 degree oven for 40-45 minutes (or 55-60 minutes if made ahead and chilled) or until center appears set. Let stand 5 minutes before serving. Serves six.

(For an Italian version, I use 5 eggs; ¾ cup milk; 8 oz mozzarella, and 3 ounces sliced pepperoni.)

Baked Oatmeal

½ cup vegetable oil
¾ cup sugar
2 eggs
1 cup milk
½ tsp salt
1 T baking powder
3 cups quick cooking oats
½ cup raisins
2 T brown sugar
½ tsp ground cinnamon

Beat together oil and sugar; mix in eggs and milk. Mix together salt, baking powder, and oatmeal; add to batter. Beat well; then stir in raisins. Pour into a lightly greased pie pan or casserole dish. Sprinkle with the brown sugar and cinnamon. Cover and refrigerate overnight.

The next morning, preheat oven to 350 degrees. Bake uncovered until firm (about 35 minutes). Serve hot. Great served with butter and warm milk or warm half and half.

Swiss Breakfast

4 cups rolled oats*
½ cup dried apricots, chopped
1 tsp cinnamon
½ cup sunflower seeds
½ cup raisins
4 chopped dates
½ cup sliced almonds
¼ cup dried cranberries

*Make sure you use rolled oats for this recipe. It has the best consistency for this application.

Mix all ingredients together. The above amount of ingredients will make about 8 servings. This can be kept in an air-tight container, so it’s ready for future use.

For 2 servings, bring 2 cups water to a boil. Add 1 ¼ cups Swiss Breakfast. Turn heat to low and cook, uncovered, stirring occasionally until water is absorbed, about 7 minutes. Cover, and set and for about 2 minutes before serving. Serve with a touch of low fat milk or unsweetened soy milk.