Pancakes....the best!

2 cups flour

2 tablespoons sugar

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon of cinnamon and ginger

pinch of nutmeg and cloves

Combine the above dry ingredients in a large mixing bowl. Set aside.

2 eggs

2 cups buttermilk

1 cup milk

1/2 melted butter

2 teaspoons vanilla extract

Mix eggs and 1 cup of milk. Beat well. Add remaining liquids and mix until combined.

Stir liquids into the dry ingredients until just moistened.....will be lumpy. Pour onto a hot greased griddle. Flip when edges bubble. Serve with soft butter and warm syrup.

Varieties:

Add one of the following fruits for a delicious change: fresh blueberries, bananas, peaches, etc. to the batter.

Baked Kale Chips

Ingredients

• 1 head kale, washed and thoroughly dried
• 2 tablespoons olive oil
• Sea salt, for sprinkling

 

 

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt.

 

 

Bake until crisp, turning the leaves halfway through, about 20 minutes.

 

 

 

 

 

 

 

 

Serve as finger food.

Fried Pies

Fried Pies .......................................................... Linda Allen

________

1 pkg. dried peaches, apples or apricot

½ t. salt

¼ c. butter

1 ¼ c. sugar

2 Tbl. flour

1 Tbl. Lemon juice

Cover fruit with water, in a sauce pan and simmer until fruit is soft and mushy. Drain off any remaining liquid and stir in all other ingredients.

Crust

______

2 c. flour

½ c. shortening

1 t. baking powder

1 t. salt

4 Tbl. Cold water or more if needed

Sift together flour, baking powder, salt & sugar, cut in shortening, add water, mix for rolling. Pinch a ball of dough about the size of a walnut and roll thin on a floured board, put a round Tbl of fruit on half of the dough and fold over the fruit and pinch edges. Shut and fry in deep medium hot fat (don’t let it get too hot, it will burn easy) turn when brown, remove and drain on paper towels.

Pumpkin Delight!

1-16 oz. can of pure pumpkin

1-12 oz. can of evaporated milk

1 cup sugar

3 eggs

1 1/2 tsp. pumpkin pie spice

1 tsp. cinnamon

1 1/2 tsp. salt

Using mixer, mix together all of the above ingredients and pour into a 9x13 ungreased, pyrex dish OR fill baking cups 2/3 full.

Top with:

2 cups yellow cake mix (not the kind with pudding) sifted evenly over the pumpkin mixture.

1 stick butter, melted and drizzled over cake mix

1 cup of chopped pecan pieces sprinkled on top

Bake at 350 for 50-55 minutes, until slightly firm. Chill overnight,serve cold and top with whipped topping.

Thanks Jo Carol for sharing this delicious recipe.

Milk Fudge

These colorful little gems caught my eye as I was scrolling thru Style At Home. What are they?! Cake, brownie, cookie?

Fudge. Milk fudge, to be exact and I can’t wait to try this recipe! Think how fun – you can color coordinate to your dessert table! Here’s the how-to:

Ingredients

2 (14 oz.) cans condensed milk
1 (12 oz.) can evaporated goat’s or cow’s milk
6 tablespoons unsalted butter
2 teaspoons pure vanilla extract
Pinch of salt
Directions
1 Lightly grease a 9 by 9-inch square pan. Line the pan with a piece of parchment paper or aluminum foil, leaving about a 1-inch overhang on all sides.

2 Combine the condensed milk, evaporated milk, butter, vanilla, and salt in a saucepan and cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until the mixture has thickened and starts pulling away from the sides of the pan, 20 to 30 minutes. When ready, it will slide easily out of the pan when tilted.

3 Pour into the prepared pan and allow to set, about 2 hours. Cut into rectangles or desired shapes.

Double the flavour
You can mix and match flavors as you like, and you can do it quite simply. Pour half of the mixture into the prepared pan, stir another flavor—such as coffee extract or any kind of flavored oil with a few drops of food coloring—into the other half, then pour that on top. Alternatively, you can make two separate flavors and make half a batch of each.

Variations

Chocolate
Add 6 tablespoons unsweetened natural cocoa powder (preferably Dutch processed) along with the other ingredients.

Lime
Replace the vanilla with 1 teaspoon grated lime zest and add 1 tablespoon freshly squeezed lime juice and a few drops of green food coloring (if desired) once the mixture has been removed from the heat, making sure you add them slowly and stir well so it doesn’t separate.

Coffee
Add 2 teaspoons coffee extract along with the other ingredients.

Coconut
Replace the evaporated milk with the same size can of coconut milk.

Tequila
Add 1 tablespoon white or reposado tequila once the mixture has been removed from the heat, making sure you add it slowly and stir well so it doesn’t separate.

Makes about 2 dozen

Peach Jam Scones

If ever you find yourself in Fredericksburg Texas, be sure to eat lunch at Rebecca Rather's, Rather Sweet Bakery and Cafe. However, if you find yourself at home and want to try something new, be sure and try her Peach Jam Scones.

Peach Jam Scones

as written in the Pastry Queen cookbook

6 cups of flour

1 1/4 cups of sugar

1/4 cup baking powder1/4 teaspoon salt

1 1/2 cups (3 sticks) chilled unsalted butter

1 1/2 to 2 cups buttermilk

1/2 cup peach jam

3 fresh peaches, peeled and sliced,

1 (8-ounce) package frozen peaches,

defrosted and drained

Preheat the oven to 425. In the bowl of a food processor fitted with a metal blade, process the flour, 1 cup of the sugar, the baking powder and salt for about 30 seconds. Cut the butter into 1/2 inch cubes and add it to the flour mixture. Pulse about 15 times, until the butter-flour mixture is crumbly. With the processor running, slowly pour 1 1/2 cups of buttermilk through the feed tube. Stop the food processor as soon as the buttermilk has been added. If the dough has begun to stick together in a ball, remove it. If not, add more buttermilk, 1 tablespoon at a time, and pulse until the dough begins to clump up and form a ball.

Place the dough on a lightly floured flat surface. Use your hands to pat the dough into a 1/4 inch thick rectangle about 12 x 15-inches. Spread a thin layer of jam lengthwise over half the dough and arrange the peach slices in a single layer on top of the jam. Fol the plain dough over the peaches to make a 6 x 15-inch rectangle with the jam and peaches folded inside. Cut the dough into 8 triangles and sprinkle the top of the sconces with the remaining 1/4 cup sugar.

Bake on an ungreased baking sheet for 10 -15 minutes, until the scones are light brown. Serve warm or at room temperature.

They freeze and reheat well too!

Purple Peach by Roxanne Spradlin....acrylic

Peach French Toast

Ingredients

cooking spray

1 large whole wheat baguette (8 oz)

4 large eggs

4 large egg whites

1 cup non-fat milk

1 teaspoon vanilla

5 cups ripe peaches

2 tablespoons firmly packed brown sugar

1/4 teaspoon cinnamon

* optional 1 1/2 cups plain yogurt

3/4 cup pure maple syrup

Instructions

Spray 13 x 9. Slice baguette into 1/2" slices. Arrange in a single layer. In a medium bowl, whisk eggs, milk and vanilla and pour over bread. Scatter peaches and sprinkle with sugar and cinnamon.

Cover with plastic and refrigerate over night.

Preheat oven to 350 degrees and bake uncovered until slightly puffed and bread is golden brown.

* optional - Serve with a dollop of yogurt and pure maple syrup.

This is Jenny! Jenny married our son Clint, last March. She is an amazing young woman. She is my one and only daughter-in-love! We are thrilled she's a part of our family! One of her many talents( seriously they'd go to the bottom of the page) is cooking. Last weekend Coach and I visited Clint and Jenny and had the best time. On Saturday morning, Jenny popped this delicious surprise out of the oven and served it with turkey bacon, pan fried potatoes and hot coffee. It was scrumptious and nutritious!

...a little humorous side note: This recipe is also intended to be low in fat. I however, like Paula Dean, have always cooked with butter and cream (and have the figure to prove it!), so when I was helping Jenny put this together on Friday night, I was a little bit sneaky. I was asked to get 1 cup of milk, but the only milk in their 'fridge' was non fat! So, I did what any self-respecting southern cook would do, I helped out the 'new little bride'....and I spiked her 1 cup of non fat milk with a little bit of HEAVY WHIPPING CREAM! I swear I didn't realize she was intentionally wanted this Peach French Toast to be 'non fat'! I'm not that bold and rebellious! Unfortunately, she caught me and will never let me forget it. Thanks Jenny, for going easy on me and making it a fun memory. A BIG thanks for showing me that something doesn't have to be high in calories , to be delicious!