I know I’m a little too excited about this, But I’ve never really cared for the traditional pancake. They were just too cake -like for me. Too soft and fluffy?! Has anyone actually ever made that complaint!?! I always liked waffles better; but not too crunchy. I like that this recipe has a bit of chew to it and its good for you! ! I’m sure it’d be great as waffles too!
These pancakes are made with whole, wheat berries! It seems easy enough to find a heritage organic variety. And since I don’t have a way to grind my own flour; this is awesome!!!
I saw a video done by Stacy @humoroushomemaking. (She blogs about homemaking.) She made the full recipe, including some cooking tips. She sent us over to visit http://www.melskitchencafe.com to find the recipe. The link to the original is HERE. I have gone ahead and tweaked mine with yogurt because I never have buttermilk on hand or the cows milk to make my own. So here is what I’ve done….
In the blender add…
- 1 cup wheat berries
- 1 cup yogurt (plain or flavored. Greek or otherwise)
Blend for 3 minutes. Add…
- 1/2 cup milk (any kind -I used vanilla almond milk)
Blend for 2 more minutes and then add…
- 2 lrg eggs
- 2 tsp. brown sugar (any sweetener should work)
- 1 tbsp baking powder
- 1/8 cup of melted butter
- 1/2 tsp sea salt
- 1/2 tsp vanilla
- 2 tbsp ground flax
Blend till smooth.
Fry in oiled skillet as usual. Enjoy
Filled with old-fashioned goodness, this dessert works well in a slow cooker. Orange zest and chocolate chips give it extra pizzazz.
I absolutely adore pudding cakes. This is by far the best I’ve had. I was never a big fan of orange and chocolate but this is delightful.
Makes 4-6 servings.
1 cup all-purpose flour
3/4 cup granulated sugar (I didn’t have any and used brown sugar instead)
1/4 cup plus 3 tbsp unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup milk (I used almond milk)
3 tbsp butter, melted
1 tbsp grated orange zest
1/2 cup semisweet chocolate chips
3/4 cup packed light brown sugar
1 2/3 cups hot water
In a medium bowl, mix together flour, granulated sugar, 3 tbsp cocoa, baking powder and salt. Stir n milk, butter, orange zest and chocolate chips. Turn into 3 1/2 quart electric slow cooker.
In another bowl, mix together the brown sugar and remaining 1/4 cup cocoa until well blended. Sprinkle over the batter. Gently pour the water evenly over all: do not stir.
Cover and cook on high setting for 1 3/4 hrs-2 hrs. Do not cook on low setting for a longer time.
Serve warm or at room temperature, topped with whipped cream.
If using leftover porridge omit fresh oats and water. Use about 1 1/2 cups of cooked oatmeal.
1 cup rolled oats (not quick oats)
1 1/2 cups boiling water
Combine and let stand till cool.
1/2 cup butter
1 cup brown sugar
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 cup dates, chopped
1/2 cup walnuts, chopped
Cream butter & sugar – beat in oats & vanilla.
Stir dry ingredients & add to first mixture with dates and walnuts.
Beat & blend well.
Bake in 9″ pan @ 350 for 35 min.
Note… all ingredients can be mixed in the pot!
This a my sons favorite! Last time we added chocolate chips for a totally different taste. In these pictures, I’ve added slivered almonds and sprinkled sugar and cinnamon on top.
This apple pie is smothered in sour cream! Say what?! Yes. You read that right. I was skeptical but curious. And quite frankly, a little afraid of the extra calories. After all, it is topped with sugar. BUT, I had to try it! Much to my delight, it was totally worth it. And not at all sour cream tasting. Oh and that crispy crunchy topping? mmm
Here is the full excerpt of this recipe from the old recipe book. (From Prairie Kitchens by Emmie Oddie)-as shown here in a previous post about my love of old books.
SCHNITZ PIE (Pennsylvania Dutch)
In 1800 Mennonite families from Pennsylvania settled in the forest on the banks of Grand River, Waterloo County, Ontario. At that time dried apples were used in Schnitz pie but today fresh apples add a zesty appeal to this traditional dessert.
- 1 9-inch (22.5 cm) pie shell, unbaked
- 5 cups apples, peeled, quartered
- 1 cup sour cream
- 2 tbsp. flour
- 3/4 cup sugar
- 3 tbsp. butter
- 1 tsp. cinnamon
Apparently I missed the part about arranging them “attractively” hahaha And peeling! But those are crab apples….so… not gonna do it 🙂 It’s more rustic this way. I like it!
- Prepare pie shell.
- Arrange apples attractively in pie shell.
- Pour sour cream all over apples.
- Mix flour, butter, cinnamon; sprinkle over pie.
- Bake at 325 F (160 C) about 45 minutes until apples are cooked and custard is firm.
- Yield: 6 servings
Yes you read that right… it makes a custard!!
I didn’t make a lot of pizzas in the past. I thought the yeast dough seemed like a lot work. I used to be a little afraid of yeast, to be quite honest. I’m not anymore, but this simple recipe remains a favorite around here. It’s so yummy and quick that I don’t even bother with yeast crusts. I’ve made them here and there when I’ve actually planned ahead and had the time but everyone still prefers this crust! So there you have it… why fix something that ain’t broke and is even easier?!
Biscuit Pizza Crust -makes one hearty pizza
- 2 cups flour
- 1 tsp. garlic powder
- 1 tsp. salt
- 4 tsp. baking powder
- 2 tsp. Italian seasoning
- 1/4 tsp. baking soda
- 4 tbsp. cold butter
- 3/4-1 cup buttermilk
- Mix all dry ingredients together.
- Cut in butter till crumbly.
- Stir in buttermilk and knead till well combined.
- Press out into pan. Yes, there will be holes. Just fill them in. note: I used a perforated pizza pan with parchment paper for this particular pizza and it baked up really nice. In the past I’ve used a cookie sheet but found it didn’t brown as nice as with the holes. But definitely great no matter what your pan.
Now load your sauce and toppings. Bake at 450 till golden brown. EAT and ENJOY. mmm. mmm. Good stuff right there!
see that? crispy crust, oozing sauce, browned cheese…..
This is a meal in and of itself. Very filling. We share this with 3 kids are stuffed by the time it’s gone. And I always forget to make that salad. You know, the one that makes this a healthier meal. haha
2 lbs. roma tomatoes (8-10) cut in 1/2
4 large garlic cloves-not peeled, smashed
1 medium onion-thick rings
1 small bunch cilantro
2 tbsp. lemon or lime juice
1 tsp. cumin
1/2 tsp. ,Mexican oregano
1 tbsp. sea salt
4 tbsp. whey
- Place tomatoes cut side up, along with other veggies on a baking tray.
- Broil at 500 degrees and check every 5 minutes.
- Put peppers in a Ziploc to “steam”. Peel skins and remove seeds.
- Mince all veggies (peel garlic)
Add the rest of the ingredients and put into mason jars.
Leave on counter for 2 days. Eat it up, share with friends, and refrigerate any remaining. Salsa will continue to ferment slowly. It takes on a fizziness which you may like, or you may be calling everyone to the kitchen to help you eat it up.
Note: I do not care for cilantro, so I just leave it out.
Enjoy. It’s one of my favorites!
A FAVORITE AMONG THE MASSES =45% whole wheat.
This original recipe makes about 70% whole wheat. I decided to make it less; about 45%. This makes for a happy medium for everyone in the house.
My husband often goes for groceries without me. This last time, he brought home traditional yeast. So I add it to the warm water till frothy. I am going to type out the recipe as written, even though I have never added the yeast to flour. So please adjust to suit your preferences.
WHOLE WHEAT FLAX BREAD
MAKE 4 LOAVES BAKE AT 375 FOR 25-30 MINUTES.
Put in large mixing bowl and stir to dissolve:
1/4 cup oil (canola, grapeseed or olive)
3 tsp. salt
1/4 cup sugar (white, brown or honey)
2 cups hot water
Add: 2 cups cold water to cool down mixture
4 cups whole wheat flour
1/4 cup ground flax
2 tbsp. yeast
Stir in: 2 cups whole wheat flour (this is where I just used white)
Then slowly work in: 3 cups white flour
Dough will be sticky.
Let rise hour.
Punch down and let rise again.
Punch down and separate into 4 pieces.
Flatten dough into a rectangle and roll up into loaf shape.
Place in bread pan seam side down.
Bake at 375 for 25-30 min.
I’m guessing a lot of you have fresh garden beets this time of year. I was given a sack of huge beets and needed to make something other than beet borscht. I found this simple cake from Anna Olson at the food network. Find the full recipe here.
The cake calls for cooked shredded beets. So I shredded the beets on the small side of my box grater and then covered with water in a pot and boiled gently for awhile. I then strained the water in a measuring cup and added enough water to make the amount of water it called for. Then I measured out the beets I needed. I think thats why my cake has so much more color than hers. That is of course up to you. Maybe you already have cooked beets in the fridge. Then just shred them and use water like she says.
It bakes up fudgy and quite yummy. We added a thin layer of icing and topped it with cooked beets and coconut for color.
Enjoy. My family did.
My daughter spreading the icing she made 🙂