1 Env active dry yeast

1 c Warm water

1 c Warm milk

3 c Flour

1/2 ts Salt

1/4 c Pure maple syrup

1/2 ts Baking soda

1/4 c Hot water

2 tb Melted butter

1 1/4 c Finely chopped walnuts

The night before serving, dissolve yeast in 1 cup warm water. Add warm milk, flour and salt.
Mix into a smooth batter.
Cover loosely with plastic wrap and rest at room temperature overnight. Just before cooking, mix in maple syrup, baking soda dissolve in hot water, and melted butter.
Stir in walnuts.
Heat 2 teaspoons butter in a skillet or on a griddle until it foams.
Scoop 1/4 cup batter onto hot surface for each pancake.
Cook over moderate heat until the pancake is covered with bubbles.
Flip and cook another minute or two, until pancake feels spring.
Keep warm while preparing the rest of the pancakes, greasing the pan with more butter for every batch.
Serve with syrup, fruit and honey or flavoured butter.
Makes 12 pancakes.

-vdvv68a 1 c Milk

2 tb Vegetable oil.

1 Egg

1 c All-purpose flour.

1/2 ts Salt.

2 tb Sugar.

2 ts Baking power.

Combine milk, oil and egg, beat well.
Combine dry ingredients; stir into milk mixture to make a smooth batter.
Grease griddle, if necessary.
Cook pancakes over low heat.
Makes about nine 4-inch pancakes.
Note: This recipe can be made with buttermilk, but if so, decrease baking powder to 1 1/2 teaspoons and add 1/2 teaspoon soda.

—–

1 1/4 c Pecan pieces

1 T Butter

1/4 t Salt

1 pk Frozen dinner rolls

-(Bridgeford or Rich) 2 T Cinnamon

1/2 c Sugar

1/2 c Light brown sugar

1 pk Butterscotch pudding

-mix (3 oz.) 1/2 c Butter

On a baking sheet, lightly roast pecans (approximately 8 minutes) in a preheated 350 degree oven.
While warm, stir in 1 Tablespoon butter and 1/4 teaspoon salt.
Spray a bundt pan VERY liberally with non-stick spray.
Sprinkle about 1/4 cup pecans in bundt pan.
In a small bowl, stir together cinnamon, sugar and brown sugar.
Roll each frozen roll in cinnamon-sugar and place in bundt pan.
After you have about half of the rolls in the pan, sprinkle with 3/4 remaining pecans.
Top with last half of rolls.
Sprinkle remaining pecans and butterscotch pudding mix over rolls.
Slice butter into 1/2″ cubes and dot cubes around.
Cover loosely with waxed paper or plastic and leave on cool spot on counter to rise over night.
(It will rise up out of pan.) Preheat oven to 350 degrees and bake for 30 minutes.
Permit to cool about 5 minutes in pan, then unmold onto serving platter.

1 1/2 c Unbleached (wheat) Flour

1/2 c Bran

1/4 c Rolled Oats *

1/4 c Soy Flour(in health stores)

1 ts Baking powder

1/4 ts Baking Soda

1 1/2 c Milk (or more)

2 x Eggs

3 tb Plain Yogurt

2 tb Light Sesame Oil

* ground in blender, or 1/4 c Cornmeal Mix the dry ingredients in a bowl.
Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture.
Stir to mix well, mashing out the lumps with a wooden spoon.
Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly.
You can use water instead of milk after you’ve added the first 1 1/2 cups of milk.
Brush a hot skillet with oil or butter.
The skillet should be well greased.
Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side.
Transfer to warm plate.
Makes 12 pancakes.

1/2 c Egg Beaters or real eggs

3 c All purpose flour

3 c Buttermilk

1 t Baking soda

2 ts Baking powder

1 t Salt

2 tb Sugar

1/4 c Melted butter

Beat eggs; Add buttermilk.
Sift flour, soda, baking powder, salt and sugar together blending well.
Add to egg mix; add melted butter; mix well.
Drop by spoonfuls onto lightly greased griddle and brown on both sides, cooking until done (griddle should be medium high heat).
Hint:: To make buttermilk; Add 1 tablespoon lemon juice (REALEMON BRAND) per cup of milk.

6 tb Unsalted Butter

1/2 Red Bell Pepper, Stemmed,

Seeded, & Minced 12 oz Lobster Meat, Freshly Cooked

Torn In 1/2″ Chunks 2 tb Fresh Chives — Snipped

9 lg Eggs, Beaten Until Just

Blended 5 tb Heavy Or Whipping Cream

Salt And Freshly Ground Black Pepper — To Taste

1.
In a small skillet melt 2 Tbs of the butter over

medium heat.
Add the bell pepper and saute 2 mins.
Add the lobster and cook a few mins just until warmed through.
Stir in the chives, cook 30 seconds more, and remove from heat.
2.
In a medium heavy skillet melt 2 Tbs more of the butter over low heat.
Swirl in the eggs and half the cream.
Gently scramble the eggs, stirring with a rubber spatula, until thickened, about 5 mins.
3.
Add the remaining cream and 2 Tbs butter to

the eggs and continue stirring until the mixture is very thick and creamy.
Season with salt and pepper.
Quickly fold in the warmed lobster mixture just until evenly distributed.
Spoon the scrambled eggs onto 4 warmed plates and serve at once with your favorite toast or bagels.
Makes 4 servings.
Recipe By : Sarah Leah Chase’s Cold-Weather Cooking- ISBN 0-89480-752-8

Rashad’s father prepared banana pancakes for him when he was a little boy,
back in Tacoma, Washington.
Washad, in turn, makes them for his 5-year-old
daughter, Condola Phylea.
On Super Bowl Sunday, he promises, she’ll be
starting off her day with a short stack.

1.
In a mixing bowl, using a hand or electric mixer, beat eggs for 2 minutes until frothy.
Add flour, baking powder, milk and oil. Stir in bananas.

2.
On a hot griddle, pour 1/4 cup batter for each pancake.
Cook until edges become dry, about 2 minues per side.
Top with banana slices.

Drizzle with honey or maple syrup and sprinkle with pecans.

—–AMARETTO BUTTER—–
2 tablespoons Amaretto

1/2 cup Butter or margarine — soften

—–AMARETTO SYRUP—–
1/4 cup Amaretto

1 cup Maple syrup

AMARETTO BUTTER: Combine butter and amaretto.
AMARETTO SYRUP: In small saucepan, combine amaretto and syrup.
Heat to boiling.
Allow to cool before serving.

3 Peaches; peeled, or

3 cups frozen peach slices,

1 c Fresh-squeezed orange juice

2 tb Cornstarch

1/4 ts Ground nutmeg

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 If using fresh peaches, slice two of them.
Set aside.
Coarsely chop the remaining peach.
Fro frozen fruit, set aside 2 cups.
Pour the orange juice into a blender.
Add the chopped peach or 1 cup of the sliced frozen peaches.
Blend until smooth.
Pour into a saucepan; add the cornstarch and nutmeg.
Cook, stirring constantly, until thickened.
Add the remaining sliced peaches.
Heat through.
Serve warm.
41 calories, 0.1 grams fat per 1/2 cup serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

1/2 c Lukewarm water

1 c Butter or margarine

2 ts Salt

1 c Sugar

4 Eggs

2 tb Lemon juice <or>

Juice of 1 lemon 1/2 ts Ground nutmeg

2 c Milk

10 c Flour

—–honey topping—–
1/4 c Butter or margarine; softene

2/3 c Powdered sugar

1 Egg white

2 tb Honey

—–icing—–
2 c Powdered sugar

Boiling water 1 ts Vanilla

Soften yeast in water.
cream butter, salt and sugar.
Add slightly beaten eggs, lemon juice, spice, milk (half water and half canned milk) and soaked yeast.
Stir in flour, keeping dough softer than for loaf bread.
Knead on a lightly floured pastry cloth.
Place in a greased bowl and brush top lightly with fat.
Cover and let rise in a warm place until doubled in bulk.
shape into a long roll about 1″ in diameter.
coil loosely into greased 9″ layer pan or an 8×8x2″ pan, beginning at the outer edge.
Mix ingredients for Honey Topping and brush on dough.
Let it rise until doubled in bulk.
Bake at 350~F for 30 min.
Cool slightly, dribble with icing made by adding boiling water 1 T at a time to powdered sugar.
Add just enough water so that the icing flows freely from a spoon.
Add vanilla.
Margaret Garland DFYX18A Source: Prize Winning Recipe from The State Fair of Texas, 1976.
—–