Thursday, March 31, 2011
Friday, March 25, 2011
German Pancakes
German Pancake
■4 tablespoons butter
■4 eggs
■2/3 cup flour
■1 teaspoon salt
■2/3 cup milk
■favorite jam
Preheat oven to 450 degrees. Melt butter in a 10-inch cast iron skillet. Pour melted butter into a separate container for use later, leaving a coating of butter on the inside of the skillet. Beat eggs with flour until smooth. Add salt and milk, mixing again until smooth. Pour batter into skillet and drizzle melted butter on batter, covering center area but not the edge. Bake at 450 degrees for 15 minutes. (Be sure oven is to temperature. The heat makes the pancake rise.) Reduce heat to 350 degrees and bake for an additional 10 minutes. Slice into wedges, serve with warm jam.
(Hollee Eckman and Heather Higgins, All That Jam, [Salt Lake City: Shadow Mountain, 2003], p. 5.)
■4 tablespoons butter
■4 eggs
■2/3 cup flour
■1 teaspoon salt
■2/3 cup milk
■favorite jam
Preheat oven to 450 degrees. Melt butter in a 10-inch cast iron skillet. Pour melted butter into a separate container for use later, leaving a coating of butter on the inside of the skillet. Beat eggs with flour until smooth. Add salt and milk, mixing again until smooth. Pour batter into skillet and drizzle melted butter on batter, covering center area but not the edge. Bake at 450 degrees for 15 minutes. (Be sure oven is to temperature. The heat makes the pancake rise.) Reduce heat to 350 degrees and bake for an additional 10 minutes. Slice into wedges, serve with warm jam.
(Hollee Eckman and Heather Higgins, All That Jam, [Salt Lake City: Shadow Mountain, 2003], p. 5.)
Friday, March 18, 2011
Fudge in a Bag (from Sarah Pollister's lesson)
Ingredients:
•3 oz pkg of cream cheese
•1 lb box of powdered sugar
•2 packets of cocoa mix or 1/2 cup of cocoa
•2 tablespoons of butter
•2 1 gal zip lock storage bags
Preparation:
Place all ingredients in one of the zip lock bags, close and put it in the next zip lock bag. Give everyone a turn at squishing the bags to mix. Mix until smooth... Enjoy!
•3 oz pkg of cream cheese
•1 lb box of powdered sugar
•2 packets of cocoa mix or 1/2 cup of cocoa
•2 tablespoons of butter
•2 1 gal zip lock storage bags
Preparation:
Place all ingredients in one of the zip lock bags, close and put it in the next zip lock bag. Give everyone a turn at squishing the bags to mix. Mix until smooth... Enjoy!
Sunday, March 6, 2011
St. Patrick's Day Cupcakes from Better Homes and Garden
Ingredients
1-3/4 cups all-purpose flour
1 4-serving-size package instant pistachio pudding mix
3/4 cup miniature semisweet chocolate pieces
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
1-1/4 cups milk
1/2 cup cooking oil
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 of a can cream cheese frosting (1 cup)
Green colored sugar
1/2 cup candy-coated milk chocolate pieces
Directions
1. Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.
2. Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces. Makes 18 cupcakes.
1-3/4 cups all-purpose flour
1 4-serving-size package instant pistachio pudding mix
3/4 cup miniature semisweet chocolate pieces
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
1-1/4 cups milk
1/2 cup cooking oil
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 of a can cream cheese frosting (1 cup)
Green colored sugar
1/2 cup candy-coated milk chocolate pieces
Directions
1. Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.
2. Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces. Makes 18 cupcakes.
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