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Post by Honeylioness on Sept 10, 2010 8:30:27 GMT -5
Pancakes I
Prep Time: 5 Min
Cook Time: 10 Min
Ready In: 20 Min
Original Recipe Yield 9 - 4 inch pancakes
Ingredients
* 1 cup all-purpose flour
* 1 tablespoon white sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup milk
* 1 egg
* 2 tablespoons vegetable oil
Directions
1. Preheat a lightly oiled griddle over medium-high heat.
2. Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
3. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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Post by Honeylioness on Sept 10, 2010 8:32:00 GMT -5
Pancakes II
Prep Time:5 Min
Cook Time:10 Min
Ready In:20 Min
Original Recipe Yield 5 to 6 servings
Ingredients
* 2 eggs
* 2 teaspoons white sugar
* 1 pinch salt
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 2 cups milk
Directions
1. Beat eggs until fluffy; beat in sugar and salt. In a separate bowl, stir flour and baking powder together. Stir milk and flour mixture alternately into eggs, starting and ending with milk.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Do not turn pancake until tiny holes appear all over the uncooked side (top) of the pancake in the pan. Brown on both sides and serve hot.
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Post by Honeylioness on Sept 10, 2010 8:41:40 GMT -5
Fluffy Canadian Pancakes
Prep Time:10 Min
Cook Time:10 Min
Ready In:20 Min
Original Recipe Yield 4 servings
Ingredients
* 1 cup all-purpose flour
* 1 tablespoon baking powder
* 1 cup milk
* 3 egg yolks
* 3 egg whites
Directions
1. In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
2. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
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Post by Honeylioness on Sept 10, 2010 8:43:44 GMT -5
Passed on from Theda / Rianna
Razzleberry Tea
8 cups water, divided
5 regular sized tea bags
1 1/4 cups sugar
...64oz cranberry-raspberry juice, cold
12oz frozen raspberries, thawed
12oz frozen and thawed lemonade, divided
Bring three cups of water to boil, remove from heat and add tea bags. Let steep for 8 minutes. discard the tea bags and add sugar to warm tea. stir to dissolve sugar. pour into large pitcher and add remaining water, juice, raspberries and half the lemonade. stir well and chill. serve!
White Chocolate Popcorn Mix
What You Need
10 cups popped popcorn
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup PLANTERS Dry Roasted Peanuts
1/2 cup Dried cranberries
1 pkg. (6 squares) BAKER'S White Chocolate, melted
COMBINE all ingredients except chocolate in large bowl.
ADD chocolate; toss to evenly coat popcorn mix. Spread onto baking sheet.
REFRIGERATE 10 min. or until chocolate coating is firm
White Hot Chocolate (personal fave!!)[/b]
1 cup white chocolate chips
1 tsp vanilla
1 cup heavy cream
...4 cups half and half
melt white chocolate and cream in pan over low heat on stove top. stir often to melt. add half and half, heat through but do not boil. remove from heat and add vanilla. stir. serve in mugs with dollop of fresh cream.
Pumpkin French Toast
4 eggs
1/4 cup canned pumpkin puree
1 teaspoon ground cinnamon
...1 pinch ground nutmeg
8 slices whole wheat bread
2 teaspoons butter
Directions
Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter. VERY good, especially if you enjoy pumpkin!
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Post by Honeylioness on Jun 27, 2011 13:36:05 GMT -5
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Post by Honeylioness on Jul 6, 2012 22:03:12 GMT -5
Sadaf Sekanjebin Syrup is made with sugar, spearmint, water and vinegar. It can be ordered online or found in a Middle Eastern market.
One of my neighbors and his wife are originally from Persia and the following recipe is courtesy of them.
1 part Syrup
5 parts Water
1 Cucumber - peeled and either grated or chopped very fine
Mix three ingredients in a pitcher, add a few ice cubes and chill together in the fridge for at least an hour.
Serve cold, over ice if you wish.
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Post by Honeylioness on Oct 11, 2013 10:34:46 GMT -5
Kat’s Maple Applesauce
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 3-4
Maple is a great addition to homemade applesauce. You control the amount of added sugar and the texture in this delicious twist on a family favorite.
Ingredients
• 5 medium-sized apples (see note)
• ½ cup water
• 1 T lemon juice
• ¼ t cinnamon
• ⅛ t nutmeg
• 3-4 T pure maple syrup
• 1-2 t maple sugar (optional)
Instructions
1. Core and roughly peel apples. Then cut into even, medium-sized chunks.
2. Place apples in a pan with water and lemon juice. Cover and cook for 15 minutes or until apples are soft.
3. Add spices, maple syrup, and maple sugar (if using).
4. Mash with a potato masher if you like your applesauce chunky. Puree with an immersion blender if you prefer it smooth.
Notes
Many applesauce recipes call for Macintosh apples only. I prefer a mix of apples. For this recipe I used a mix of tart and sweet apples–Pink Lady, Braeburn, and Gala. You could also use Fuji, Granny Smith, or Golden Delicious. For more information on apple types, see this pin on the MyUntangled Life “Apple Season!” board on Pinterest.
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