Kitchen Concoctions: December 2011

Friday, December 30, 2011

Better Homes and Gardens

Better Homes and Gardens was actually a surprise choice for me as a Magazine of the Month selection (I really do surprise myself sometimes)! I always associated BHG as being an 'old' magazine => it has been around for like forever and it is something that I have a fond memory of my grandmother reading. But BHG has of course grown and changed with the times and actually has some great recipes, fun and economical decorating and craft ideas, cooking and cleaning tips, as well as gardening advice (snooze for me). I thoroughly enjoyed this magazine selection and as a side note love all the BHG home products at Walmart.
Here is the run down on the BGH magazine:

Pictures: Yes!
Every single recipe in this magazine has a color photo to accompany it!

Prep Time, Cooking Time, and Number of Servings listed: In consistent
This was actually kind of my only complaint. Some of the recipes state "Start to finish: (time)" and some say "Prep and Cook Time" and others don't have any of this information. All of the recipes do have number of servings listed, but at the very bottom of the recipe and not the top so sometimes it was hard to search for. One plus though, is that all recipes have nutritional information which can be hard to find.

Clear, easy to follow directions and ease of preparation: yes
All of the recipes are family friendly. So the directions and prep are for beginner to medium skilled cooks.

Variety of recipes: yes
One thing that I love about BHG is that they have all kinds of recipes. From your standard breakfast, lunch, and dinner to fun holiday foods!

Easily available ingredients and budget friendly: yes
Again, since all of the recipes are family friendly and so there are really no crazy ingredients. In fact, they even have a special feature in each issue called, "Delicious on a Dollar" a recipe for a meal that serves four people for a dollar per serving.

Special feature:
Since this is not just a recipe magazine you get all the extra features like decorating, fashion, gardening, and entertaining tips as well as tasty family friendly recipes. I love that the nutritional information is included and each month they share a few recipes submitted by users that were tested and approved in the BHG test kitchens.

Cost: $3.99 per issue or $5.00-12.00 for one year subscription (12 issues)

So in case you missed them, here are the recipes I featured.





Thursday, December 29, 2011

Providing you with the basics

Today I have another 'basic' recipe for you. Nothin' fancy but nonetheless good to know. I mean how many times have you needed just a simple recipe for one thing or another.


This recipe fits the bill for cornbread. Easy to make cornbread recipe from scratch with great cornbread flavor. Bookmark this one for when you need cornbread as a side for soup or chili, to make into stuffing, or simply eat with some fresh local honey!



Basic Cornbread
Printable Version
Prep Time: 10 minutes Cook Time: 15-20 minutes Serves: 6-8

1 cup all-purpose flour
3/4 cup cornmeal
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon butter
2 eggs, beaten
1 cup milk
1/4 cup cooking oil
honey, if desired

Preheat oven to 400 degrees. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.

Add the 1 tablespoon butter to a 10-inch cast-iron skillet, a 9x1 1/2-inch round baking pan, or an 8x8x2-inch square baking pan. Place in the preheated oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.

Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey.

adapted from Better Homes and Gardens

Wednesday, December 28, 2011

How To Throw A Rockin’ New Year’s Eve Bash on a Budget

It has been so crazy this Christmas season that I really had trouble grasping that the new year was quickly upon us! I mean I really almost forgot all about it! Maybe I am struggling with the fact that the years are going by so fast the older I get (I mean you all know how much trouble I had coming to grips with my birthday this year!).

But the truth of the matter, 2012 starts Sunday at 12:01! And in case you wanted to end 2011 with a bang (and most of you do!), check out my tips, ticks, and ideas in the article below (written for meal planning/recipe site Food on the Table) for throwing a last minute New Year's Eve party on a budget!


It’s hard to believe that the year is quickly coming to an end; start 2012 off on the right note by hosting a fabulously frugal New Year’s Eve party at home. Use the tips below to ring in the New Year right on budget.

Decorate on a dime: Gold, sliver, black and white are all classic color combinations to decorate for a New Year’s celebration. Use an assortment of inexpensive clocks as décor and set them to go off at midnight. Or go for a number theme and have the number twelve displayed on everything from centerpieces to paper goods.
Food: Since most New Year’s parties last well past midnight, choose to start your party around 9 pm and serve light appetizers or just desserts. Most appetizer foods, like nuts, cheese, crackers, and premade meatballs, as well as baking products, are popular sale items at the grocery stores this time of year. Stock up on these items and save big while still serving a festive holiday spread of food.

Drinks: No New Year’s party would be complete without cocktails and a champagne toast! To keep liquor costs low, consider serving a signature cocktail, such as a classic Cosmo or bubbly punch, in addition to wine and beer. Check your local liquor store to see if they offer discounts for buying in bulk or consider buying your beer and wine from a warehouse store to receive maximum discounts.

Entertainment: A New Year’s Eve party can simply be a time to socialize with old friends. But if wanting to add additional entertainment, consider these ideas: rent a karaoke machine, have a board game tournament, play charades or put together a time capsule of this year’s big events to be reopened at next year’s party. 
Staying at home to celebrate New Year's Eve is a great, safe way to ring in the New Year with friends and family. Check out the links below for additional New Year's Eve party tips and recipes.

Appetizers:
All Mixed Up Stuffed Jalapeño Poppers (Kitchen Concoctions)
Seven Layer Greek Dip (How Sweet Eats)
Chesapeake Bay Snack Mix (Kitchen Concoctions)
Cranberry-Jalapeno Cream Cheese Dip (Mel's Kitchen Cafe)
Black Bean Hummus (Kitchen Concoctions)
Desserts:
Espresso Brownies (Kitchen Concoctions)
Mud Hens (Taste and Tell Blog)
Peanut Butter Brownie Cupcakes (Kitchen Concoctions)
Oreo Pudding Cookies (The Girl Who Ate Everything)
Extreme Peanut Butter Cookies (Kitchen Concoctions)

Beverages:
Cranberry Mimosa (Kitchen Concoctions)
Pomegranate Blueberry Mocktail (Annie Eat's)
Eggnog Martini (Kitchen Concoctions)

Decorations and Entertaining:
New Year's Tree (Our Best Bites)
The Black-eyed Pea Tradition (Kitchen Concoctions)
Happy New Year Card Idea (Martha Stewart)
Easy Ideas for New Year's Tables Settings (Better Homes and Garden)

Tuesday, December 27, 2011

Gifts for my kitchen

I love that I can always expect some sort of food/cooking/kitchen related gift for Christmas, my birthday, anniversary, etc. It is always so fun to get a new 'toy' to play with and somehow it always comes when I am in a cooking/baking rut, which then pushes me into the kitchen!

This year I was extra spoiled! I received a waffle maker (Eric), solid wood cutting board (Eric's brother), a box of Rubbermaid assorted size Tupperware (Eric's Mom) and the Our Best Bites cookbook and calendar (a gift to myself!).


Of course I had to immediately break in the new waffle maker (I have wanted one for, like, forever)! So yesterday I busted it out of it's box and whipped up this basic recipe for waffles. These are pretty simple but it is always good to have a simple recipe like this (that also tastes good) and uses pantry staples on hand. This made quite a bit, obviously way more than Eric and I can consume I one sitting, so we packaged up the leftovers and froze them for a quick breakfast another time.

Now that I have a basic waffle recipe in my stash now it is time to experiment with more flavorful versions!
One Year Ago: Week of: 12 Days of Christmas
Two Years Ago: Peanut Butter Fudge Bars


Basic Waffles
Printable Version
Prep Time: 10 minutes Cook Time: 10 minutes Makes 12-16 waffles

1 3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cups milk
1/2 cup cooking oil
1 teaspoon vanilla

In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.

adapted from Better Homes and Garden

Monday, December 26, 2011

The holidays are over... Now what?

I am so sad that the holidays are now over. But I must admit that despite all the beautiful decorations, family fun time, yummy seasonal food; I am ready to get back to a normal schedule, regular meals that don't involve sprinkles, and catch up on some much needed sleep!

But I suppose for many, the holidays officially don't wrap up (and the diets don't officially begin) until January 1st (or 2nd).


That's why I decided to share this classic and popular snack food, Muddy Buddies (a.k.a Puppy Chow). I meant to share this recipe before Christmas, because it is so easy and always a hit, perfect for holiday entertaining, but of course the days got away from me. So if you haven't already made this holiday favorite this year, don't hesitate! Make a big batch for the kids to snack on while they are out of school or for a New Year's Eve party!

One Year Ago: Week of: 12 Days of Christmas
Two Years Ago: Peanut Butter Fudge Bars


Muddy Buddies a.k.a. Puppy Chow
Printable Version

4 cups Rice Chex cereal
4 cups Corn Chex cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 cup powdered sugar

Measure cereal into large bowl; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High for 1 minute; stir. Microwave for about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container.

adapted from Chex Cereal

Sunday, December 25, 2011

Merry Christmas and a Tasty History on Holiday Traditions

Hey guys! I just wanted to wish you all a Merry Christmas! Hope you all have a wonderful day with your family and friends! I am truly grateful for you all and so happy that I do what I love for a living.

Below is a fun article that I wrote for meal planning/recipe site Food on the Table that is perfect for today with some fun facts about popular holiday food. Hope you enjoy and maybe you can through out some interesting facts today at dinner! Merry Christmas! Happy Hanukkah! And Happy Kwanzaa!


Savory ham, spiced gingerbread, cool peppermint candy canes, and chestnuts roasting on a fire; so many holiday memories, songs, and traditions revolve around food. But how did these popular holiday foods become such an intricate part of the season’s festivities? To learn more, check out the tasty history behind these holiday treats.

Gingerbread is a popular Christmas treat which has been enjoyed for centuries around the world. Gingerbread cookies were originally only baked exclusively by professional bakers. These cookies were baked year round and shaped into popular shapes based on the season. Later, the general public was given permission to bake the popular cookies at Christmas and Easter, which may explain the Christmas connection.

Ham is the main attraction for many Christmas dinners. Serving pork at holiday celebrations dates back to Tudor England when a boar’s head was a common holiday centerpiece for the wealthy. Serving a Yule ham at holiday gatherings was later adapted for ease and accessibility.
Candy Canes originated, according to folklore, around 1670, when a German choirmaster needed an enticement to keep young singers quiet during services. Later, in 1847, an Ohio German immigrant used candy canes to decorate his Christmas tree. It wasn’t until the early 1900 that the popular colored stripes were added.
Latkes, or potato pancakes, are a popular food for Hanukkah. These traditional Hanukkah treats symbolize the miracle of Hanukkah because they are fried in oil. While traditional latkes are made from potatoes, onion and matzah, today there are many different recipes for latkes including latkes made from sweet potato, cauliflower, broccoli, and come served topped with sugar or cream.
Caribbean, African and South American foods are traditionally served at Kwanzaa. Since Kwanzaa celebrates African-American heritage, pride, community, and family; food served during this holiday honors this culture. Popular dishes include fried okra, fried chicken, black bean soup, baked ham and gumbo.

Thursday, December 22, 2011

Quick Dinner and Quick Post For Hectic Times

As much as I love to cook, with life being so hectic right now I haven’t even thought of cooking. Unfortunately we have been eating a lot of sandwiches, cold cereal, and take out the last 2 weeks, but I finally took time to make dinner the other night and realized that a quick meal, effortless meal this time of year is possible.
Made easy, with precooked chicken and rice (use leftovers or buy a rotisserie chicken and minute rice), bottled sauce and frozen veggies. All the work that is required is mixing and baking!


My only complaint about this meal was that it was on the dry side (but full of flavor), even though I used less rice and more sauce than called. I have already doubled the amount of sauce in the recipe below based on this for my future reference and yours.

Oh, and don’t worry the next three days are full of various family dinner parties full of home cooked food (can you tell I can't wait)!

Chicken Alfredo and Rice Casserole
Printable Version
Prep Time: 10 minutes Cook Time: 50 minutes Serves: 4-6

2 (15 ounce) containers Alfredo pasta sauce
1/2 cup milk
2 cups cooked white rice
2 cups cubed cooked chicken
1 ½ cups frozen peas and carrots
1 ½ cups frozen chopped broccoli
1/2 tsp. dried basil, crushed
½ cup soft bread crumbs
2 tablespoons butter, melted

Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, vegetables and basil. Transfer to 1-1/2-quart baking dish.

Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

adapted from Better Home and Gardens

Wednesday, December 21, 2011

Let's Get This Party Started...

I recently worked with a client who needed me to come up with some festive holiday cocktails. Since I worked as a bartender for a number of years I thought this would be easy peasy. I toyed with a few ideas, Poinsettia Punch (a twist on a traditional Cosmo), a Peppermint Martini (peppermint schnapps, a cream liquor and festive candy canes for a garnish) and finally a Eggnog Martini. She loved the Eggnog Martini idea and so away we went making them.

And let me tell you I have never had a more popular drink. Ever. People were drinking these like it we were partying like it was 1999. To bad it's not cool to drink eggnog year round or this would be all the rage.

Or maybe it is good we don't drink eggnog year round and only at the holidays, making these martinis that more special. So if you are having any holiday gatherings the next few days, be sure and show up with the ingredients to make these Eggnog Martinis and you will be the coolest kid at the party!


Eggnog Martini
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 2-4 minutes Serves: 2

2 ounces spiced rum (Captain Morgan or Sailor Jerry's)
2 ounces cream coffee liqueur (Bailey's, Starbuck's Cream Liqueur)
4-6 ounces eggnog of your choice

Combine all ingredients in shaker filled with ice. Shake vigorously for 30 seconds to 1 minute. Strain ice and serve in martini glasses. Top with nutmeg.

Monday, December 19, 2011

12 Days, 12 Recipes

I can't believe that it has been a week since I have been in the blogging world!!! I feel so outta touch with reality. But because of all the work, time, and effort that went into my 12 Days of Christmas series I needed a little break to rejuvenate. And I also moved last week (call me crazy for moving during the busiest time of year) and was even more busy and tired than I already am, not to mention internet-less for a few days (I'll admit it felt kinda nice).


But I am ready to be back to blogging, and cooking, and visiting all of your blogs. I have some all new recipes for you this week and have a few fun things planned for next week to wrap up 2011. But today, before I dive into all that, I wanted to recap all the breakfast/brunch recipes I featured as part of the 12 Days of Christmas, since let's face it Christmas is just 6 days away and you might need a little last minute ideas!

























And for more ideas check out last year's 12 Days of Christmas!

Monday, December 12, 2011

Day 12: Cranberry Mimosa

Wow, what fun and exhausting time I have had over the past 12 days (actually way before then) preparing, eating and sharing all of these breakfast and brunch recipes. Today is the last day and I have a simple drink recipe that is PERFECT for holiday brunch entertaining.


I had originally wanted to share a homemade yogurt recipe today, but unfortunately it did not work out. So this drink is a last minute addition to the countdown, but it turned out so pretty how could I not share it.


Enter in a Cranberry Mimosa. These can be made to order or easily made in a large punch bowl or pitcher to feed a crowd. Frozen cranberries add a beautiful pop of color as well as keep these drinks cool without being watered down by ice.

Oh and not a drinker or want to make these kid friendly, substituted the champagne with some sparkling grape juice/cider or water, club soda, or lemon lime soda, to get that bubbly effect!

One Year Ago: Cookbook Review: Down Home with the Neely's: A Southern Family Cookbook
Two Years Ago: Carrot Cake Oatmeal Cookies


Cranberry Mimosa
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 5 minutes Serves: 4

1 cup cranberry juice
1 cup orange juice
1 cup champagne*
frozen cranberries, for serving

Combine cranberry and orange juice. Top with champagne and serve with frozen cranberries.

*Note: Sparkling grape juice/cider or water, club soda, or lemon lime soda can be substituted.

Sunday, December 11, 2011

Day 11: Frosty Bagel

Another snowman inspired breakfast food? Heck yeah, why not?!? These Frosty Bagels are super duper cute and will have kids (and adults) giddy with excitement.


These fun bagels are easy enough for the kids to assemble themselves. Precut all of the veggies and allow the children to decorate their breakfast to their hearts desire. Or show older children how to dice bell peppers, slice olives, and spread cream cheese (using plastic knives) allowing them to prepare these mostly on their own!


Frosty Bagel
Printable Version
Prep Time: 10 minutes Serves: 1+

half a bagel
cream cheese
baby carrot
sliced black or green olives
sliced red pepper
celery
broccoli

Spread half a bagel with cream cheese, then add a baby carrot nose, sliced black olive eyes, and a sliced red pepper mouth.

For the earmuffs, simply curve a thinly sliced piece of celery along the top of the bagel as shown (you might need to microwave the celery for about 10-12 seconds to help it bend) and hold it in place with a broccoli floret at each end attached with a toothpick.

adapted from Family Fun , December/January 2012

Saturday, December 10, 2011

Day 10: Continental Breakfast/Breakfast Buffet


One of my best memories/traditions of Christmas from my childhood is on Christmas morning my Mom always made a huge breakfast to eat after we unwrapped our presents. Then right after breakfast my Mom would set up an appetizer/snack table full of everything from chips and queso, to fruit and veggie trays, nuts, crackers and cheese, cocktail meatballs or little smokies, and any sweets we had lying around from the holiday season. We were allowed to snack on these foods throughout the day (in lieu of lunch) while my Mom cooked a great big Christmas dinner. As kids we loved this because we got to have all this food that normally was off limits, or just for special occasions like Christmas (except of course for fruits and veggies, don’t worry my Mom fed us plenty of that all the time).


Enter in today’s idea (not really a recipe) for Christmas morning breakfast. Similar to my Mom’s appetizer tradition, why not set up a breakfast bar/buffet! Think continental breakfast (who doesn’t love a good continental breakfast when staying at a hotel) and include individual portion size serving s of your family’s favorite breakfast foods. Set up the foods in an easy and accessible manor and include things that you may not normally let your kids eat. Kids will love this self-serve breakfast, especially Christmas morn’ when other things like new toys, may not have them thinking about breakfast until later.


In my pictures my display is very simple, much simpler than I had wanted. In my head I had imagined cake stands, cute bowls, Christmas plates and colored plastic utensils, etc. as part of my display, but because I am in the process of moving (yes, I know who moves right before Christmas? Am I crazy or what!) I was working with limited resources. So take this idea and run with it. I will probably do this again but more fancy (like the vision in my head) and share new photos in the future. I am thinking for Christmas or another holiday (oh, how I love this idea for all holidays or birthdays and you could change up the decorations or food ever so slightly); this idea would be perfect for New Year’s Day breakfast, after a late night. If you do a ‘continental breakfast’ sometime take pictures and share them on the Kitchen Concoctions’ Facebook page, I would love to see what y’all come up with!


Anyways, here is a list of foods that I think would be great as part of a continental breakfast but if you have any other suggests please leave a comment and share with everyone!


Continental Breakfast/Breakfast Buffet:

Poptarts
Oatmeal packets
Individual packets of donuts
Muffins
Individual boxes of cereal
Juice boxes or individual bottles of juice (orange juice, lemonade, apple juice, etc.)
Bottled coffee drinks
Individual milk cartons (regular, chocolate, or strawberry milk)
Fresh fruit
Applesauce cups
Fruit cups
Hard boiled eggs
Packets of hot cocoa
Yogurt cups

Friday, December 9, 2011

Day 9: Winter Fruit and Yogurt Parfait

Usually my daily breakfast routine (as well as afternoon and midnight snacks) consists of either cold cereal or fruit and yogurt parfaits. During the summer months I take full advantage of all the fresh fruits (mostly the fresh berries) and gobble up parfaits all day long!


Since the fall/winter months have rolled around I decided to come up with a fruit and yogurt parfait suitable for this time of year. Utilizing fall fruits like apples, grapes, and cranberries; a homemade yogurt (more on this to come) and the Pumpkin Spice Granola from a few days ago, this is the perfect fall parfait!

Oh and before I forget the winner of the $25 Sam's Gift Card and Chex cereal (chosen by random.org) is comment number 48, The Griggs. Please contact me within 48 hours to claim your prize. Thank you to all who entered!


Note: This recipe could easily be doubled or tripled and served in a trifle bowl, making a beautiful addition to a holiday brunch!


Winter Fruit and Yogurt Parfait
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 10 minutes Cook Time: 5 minutes Serves 2

3 tablespoons cranberry juice
1/2 cup fresh or frozen cranberries
1/3 cup honey
1 cup vanilla yogurt
1/2 cup green or purple grapes, halved
1 Granny Smith or Gala apple, diced
Pumpkin Spice Granola, for topping

In a small saucepan combine the cranberries, cranberry juice and honey. Let simmer over medium-low heat for 5 minutes. Remove from heat and cool.

In a tall glass, layer cranberry mixture, yogurt, and fruit, Repeat as necessary to fill glass. Serve topped with granola.

And now for Eric's photo of the day!

Day 8 (a day late): Homemade Holiday Gift Idea- Pancake Mix and Maple Syrup


My life has been so hectic right now; super busy with work, holiday events, and the daily blogging. Last night when I went to write up the post and recipe for Day 8 of the 12 days of Christmas, I discovered I couldn’t find the pictures I took anywhere. I clicked all over both computers and checked the camera. I then realized that I hadn’t put the memory chip back in the camera when I had used it last to take the pictures of the recipe for Day 8. What a frustrating mistake! So I had to whip up that recipe again to have it to share today, a frustrating day late. So today you will get TWO breakfast recipes (one now and one later).


I love the recipe I am sharing today! Pancakes are a special breakfast treat Christmas morning (or any morning)! But I love that this recipe is for pancake mix, and it is of course so much better than the store bought pancake mix. This mix is so easy to make and is so cheap. I think making up a big batch, putting it in some cute glass jars with lids and attaching the recipe and directions would be a wonderful, unique, and inexpensive gift to give this holiday season to friends, family, teachers, the postman, or the milkman. Bundle it up with a jar of homemade (also inexpensive) maple syrup or maybe a jar of locally made maple syrup, add a wooden spoon or spatula and mixing bowl and you have a special gift that will be remembered for years to come!


Pancake Mix
Printable Version
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: pancake recipe makes 6 pancakes, pancake mix makes enough for 3 batches

Pancake mix:
1 1/2 cups all-purpose flour
1 ½ cups whole wheat flour
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoon sugar

To make the pancakes:
1 egg
1 cup buttermilk*
2 tablespoons melted butter
1 cup pancake mix

To make the pancake mix:
Combine all pancake mix ingredients in a container with a lid and mix well. Store for up to 3 months.

To make pancakes:
Preheat a griddle.

In a small bowl, whisk together the egg, buttermilk, and butter.

Place the pancake mix in a large bowl. Pour buttermilk mixture over the pancake mix. Mix just until combined.

When the griddle is hot, lightly butter or spray with non-stick spray. Ladle the pancake batter onto the griddle. When bubbles begin to form around the edges of the pancake, gently flip. Cook another 2-3 minutes or until the pancake is set.

Serve immediately.

*Note: Combine 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes to use as a substitute for buttermilk.

adapted from Food Network as seen on Taste and Tell Blog


NOTE: I have been making this maple syrup recipe for years and years. There is no corn syrup in it and I honestly don’t know where the original recipe came from, it is just written on an old, faded notecard.

Maple Syrup
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 5 minutes Cook Time: 5 minutes Makes: 1 ½ cups

1 cup white sugar
1 cup brown sugar
1 cup boiling water
1 tablespoon butter
1 teaspoon maple extract

In a saucepan, combine sugar and water. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat, and stir in butter and maple extract. Serve warm.
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