1 cup flour
1-2 tsp baking powder
1 tsp salt
1 egg lightly beaten
1 cup milk
1 tbsp canola oil
- Combine dry ingredients.
- Combine web ingredients.
- Mix all ingredients until smooth.
Credit to Recipe Girl
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1-2 teaspoons baking powder (2 tsp can be a bit too fluffy)
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
- 1 tbsp Crisco
- 1 cup rice
- 1 8oz. can tomato sauce
- 1 can water
- 1 tbsp of onion or more if desired
- Bell pepper or green chile
Brown rice in grease (be careful it turns fast), add onions and bell pepper, add tomato sauce and water. Simmer for about 20 minutes. Add water if necessary. Salt and pepper to taste.
- 3/4 cup Jif creamy peanut butter
- 1/2 stick Crisco
- 1-1/4 cups firmly packed brown sugar
- 3 tbsp milk
- 1 tbsp vanilla extract
- 1 large egg
- 1-3/4 cups flour
- 3/4 tsp baking soda
- 3/4 tsp salt
Heat over to 375 degrees. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed on electric mixer until well blended. Add egg. Beat until just blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix until just blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of a fork. Bake one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
- 1/2 medium head of cabbage, chopped
- 1 small onion
- 3/4 can diced tomatoes
- 1 cup cooked rice
- 1 cup cooked hamburger
- 3/4 pint tomato sauce
- red pepper flakes
- Dill weed
Sauté cabbage and onions until soft. Add diced tomatoes and Dill, set to the side. Mix the cooked rice and hamburger in the skillet, add garlic. In casserole dish, put a layer of Filo dough, brush with olive oil. Repeat until 10 layers are on the bottom. Put a layer of cabbage, then a layer of beef and rice, then another layer of cabbage. Cover with a thin layer of tomato sauce. Layer another 8 to 10 layers of Filo dough. Bake until brown and crunchy (about 45 minutes at 350 degrees).
Filo dough from http://www.athensfoods.com/
- 1 cup grits
- 3-3/4 cup milk
- 1/2 tsp salt
- 2 eggs
- 1 cup grated cheddar cheese
- 1/4 cup butter
- 8 oz. (1-1/2 cups) baked ham, diced
Heat oven to 325. Butter 1-1/2 qt casserole. Mix grits, 3 cups of milk and salt in saucepan. Bring to boil over medium heat stirring constantly. Remove from heat. Stir in rest of milk and beat in eggs. Return to heat and cook 2 minutes stirring constantly. Stir in cheese and butter until melted. Stir in ham. Pour into casserole and bake 45 minutes until puffed and lightly browned. Makes 6 servings.
Credit to Kevin Lynch of ClosetCooking.com
- 2 cups sweet potato, roasted, scooped and mashed
- 2 eggs, lightly beaten
- 1/2 cup brown sugar
- 1/4 maple syrup (or golden syrup)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 tablespoons bourbon (optional)
- 1 pie crust
- 1 1/2 cups pecan halves
- 1/2 cup brown sugar
- 1/2 cup maple syrup (or golden syrup)
- 2 eggs (lightly beaten)
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 tablespoon bourbon (optional)
- Mix the sweet potatoes, eggs, sugars, vanilla, cinnamon, ginger, nutmeg and bourbon in a large bowl and pour it into the pie crust.
- Place the pecans on top of the sweet potato filling.
- Mix the sugar, maple syrup, eggs, butter, vanilla and bourbon and pour it on top of the pecans.
- Bake in a preheated 375F oven until the pastry id golden brown and the pecan layer is set, about 40-60 minutes.
- 6 slices bacon, minced
- 1 tsp. minced garlic
- 2 shallots, minced
- 2 lbs. ground venison
- 1 tbl. Worcestershire sauce
- 1 tbl. chopped fresh parsley, optional
- 1 egg, beaten to mix
Cook bacon in a skillet over medium heat until browned and crispy. Remove bacon and allow to cool. In the same skillet add garlic and shallots. Cook and stir until softened, about 3 minutes. Add the garlic, shallots, and bacon fat to the cooled bacon.
Once cool, mix in venison, Worcestershire sauce, parsley, salt and pepper to taste, and egg until evenly combined.
Makes 6-7 patties.