Friday, September 3, 2010

Buttermilk Pancakes

Buttermilk Pancakes

1 tsp. B-soda

2 C buttermilk

1/c c. oil

1 tsp. vanilla

2 eggs

2 c flour

2tsp B-soda

2 tsp sugar

1 tsp salt

Mix first five ingredients well. In a separate bowl mix last 4 ingredients. Pour liquid ingredients in to bowl with dry ingredients. Mix slowly until moist. Pour 1/4 cup batter onto hot griddle and turn when bubbly.

The secret to good pancakes is not to over mix. We had this tonight and it was really yummy. Try with real maple syrup or your favorite fruit and whipped cream!

Thursday, September 2, 2010

Great Grandma's Recipes

I know it's been a while I've been in the middle of a move. I'm going to begin featuring some of my Great Grandmothers recipes over the next month along with favorite soup recipes. Autumn is my favorite time to try new soups so expect many!

Sunday, April 18, 2010

Waffles and Blackberry Sauce

These waffles are fabulously yummy! I'd never made home made ones before. They are also really easy and quick! I Made a delicious blackberry sauce to cover them. These recipes I got online and was very pleased with how they turned out! Tonight I'm going to try to make Strawberry sauce, I'll let you know how it goes!

Best ever Waffles


  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 2 tablespoons white sugar
  4. 1 teaspoon salt
  5. 2 cups milk
  6. 2 eggs
  7. 2 tablespoons vegetable oil


  1. In a large bowl, stir together flour, baking powder, sugar and salt. Add milk, eggs and oil; mix well.
  2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

Blackberry Syrup Recipe


Total: 30 mins

Active: 10 mins

Makes: 2 cups

pastedGraphic.pdf By Regan Burns

Blackberry syrup is an easy way to add a splash of ripe summer flavor to drinks. We love a dash of this stuff in our iced tea or lemonade, or mixed with London dry gin or vodka and seltzer for a grown-up soda pop. You can use this method to make raspberry, cherry, or just about any other berry syrup.


  1. 1 1/2 cups granulated sugar
  1. 1 cup water
  2. 2 cups frozen or fresh blackberries


  1. Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally.
  2. When mixture boils, reduce heat to medium low and simmer for 5 minutes, gently crushing blackberries against side of pan. Remove the pan from heat and let mixture steep for 15 minutes.
  3. Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.

Sunday, December 20, 2009

Artichoke Recipe

I haven't actually made this myself, but I watched my friend make it the other day. It is SO yummy, you gotta try it for Christmas Eve or New Years!

Artichoke Recipe

- 1 tube fridge french bread - Pillsbury, etc.
- 1 can water packed artichokes hearts (or marinated ones in jar)- rinsed, drained, chopped - [when in can (in water) don't have same flavor as the ones marinated in a jar]
- 1/2 c. seasoned bread crumbs
- 1/3 c. grated parmesan (or italian blend - if you use marinated hearts)
- 1/3 c. mayo
- 1 clove garlic minced
- 1 c. Italian blend cheese

Bake loaf and let cool, cut length wise and place on un-greased baking sheet, while cooling. Mix everything but 1 c. cheese in small bowl, and then pile on the loaf both sides, cover with cheese bake at 350 for another 15-20 min. or until cheese is melted. Slice and serve warm.


Pumpkin Soup

Wait...don't get scared off by the title of this post! You will be amazed by the yumminess and un-pumpkin-ness of this soup! It's yet another recipe from my favorite cookbook of all time (seriously, everyone needs this book! And no, I'm not getting paid to advertise it, although that would be nice). The whole the family will love this one. My husband liked it so much he asked me to make it again the next day!

Pumpkin Soup

1 lb peeled pumpkin cut into 1 inch chunks
1/4 cup butter
1 medium onion, chopped
2 14oz cans chicken broth
2 cups milk
pinch of grated nutmeg
salt and freshly ground pepper
1 1/2 oz spaghetti, broken 3 times
6 tbsp freshly grated IMPORTED Parmesan cheese (trust me, it makes a difference)

Here's a quick note, I know Parmesan is expensive, but I've found it's like cheddar cheese, I have to keep it stocked in my fridge. I use it all the time and it is so much yummier than American made Parmesan.

In a large soup pot, melt your butter and then add onion and cook over medium heat for 6 minutes stirring occasionally. Add pumpkin, cook for 3 minutes stirring occasionally. Add the broth and cook for 15 minutes. Use a slotted spoon to put the pumpkin and onion in a food processor and puree it. Return it to the broth, add milk and nutmeg. Season with salt and pepper, to taste. Bring the soup to a boil, remembering to stir occasionally so as not to scald the milk. Add the broken spaghetti and cook for 8 minutes. Remove from heat, add parmesan and serve immediately!


I'd love to hear if you liked this recipe or any others so please leave comments.

Saturday, November 28, 2009

Creamed Corn Soup

This is one of those oral recipes that my grandmother gave me. She said her husband told her how to make it, so I assume it's one his mother use to make (because he certainly doesn't cook!). His family has been in Vermont since the 1800's, so I like to think it's been in the family for generations. It's not a written down recipe, it's one that you keep in your head. When I made it the other day, I did not measure specific amounts, that is part of the beauty of this recipe. It is delicious and my husband and 3 year old loved it.

Read the directions through a couple of times so you get the feel for the rhythm of the cooking process before beginning.

Creamed Corn Soup

6-8 oz bacon or salt pork
about 1/4 cup chopped onion
2-3 celery stalks chopped
3 small potatoes, cut into small cubes
1 can creamed corn
salt and pepper to taste

Cook bacon over medium high heat until done but not crisp. Add the onion and celery before the bacon is finished so they cook for 5-7 minutes (add when the bacon is half done). Add the cream corn and potatoes. Gradually add the milk until it is the right consistency. (It should be soupy, not thick) The wonderful thing about the recipe is that you get to keep tasting the soup until it tastes perfect! Add salt and pepper. I gradually added a fare amount of both because I did not want my soup to taste sweet (the cream corn has a sweet flavor). Remember to stir constantly so the milk does not scald. Your arm will be tired by the time you are done but it is SO worth it! When the milk begins to bubble turn off the heat, you do not want it to boil. You can also tell when it's done by the potatoes. When they are soft enough you can turn off the heat and serve.

Sorry, there is no set amount of time to how long this takes. It is one of those recipes that really teaches you to love cooking and you should not worry about how long it is taking you. Pretend you are a colonial woman cooking over an open fire, with no clock and realize that the soup will be done when it is done.


Saturday, September 19, 2009

Chocolate Chip Pancakes

Yum! Yum! Yum! These were so good. I had the 3 year old help make them, hoping she'd try such luck, I can't get her to try pancakes! Any suggestions? I thought she'd go for the chocolate chips for sure!

Chocolate Chip Pancakes!
Serves: 3 (or double for 6)

1 cup flour
2 T sugar
1 T baking powder
1/2 tsp salt
1 egg
3/4 cup milk
2 T canola oil
1/2 cup semi sweet chocolate chips
1/2 cup honey
1/4 cup butter
1/2 tsp cinnamon powder

Preheat oven to warm
In a bowl, mix flour, sugar, baking powder and salt. In a separate bowl beat eggs, milk and oil together, add to dry ingredients and mix well. Stir in chocolate chips. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle or pan. Turn when bubbles form on top; cook until second side is golden brown, keep warm in oven, cover with tin foil, until ready to serve.
Combine the honey, butter and cinnamon in a 2 cup microwave-safe bowl. Microwave uncovered, on high until butter is melted and syrup is hot, stirring occasionally. Serve over pancakes.