Pancakes (Mix and prepare)

Pancake Mix
10 cups flour (we did half white & whole wheat)
1/2 cup sugar
1/4 baking powder
2 Tbsp salt
2 1/2 cups powdered milk

Mix together & store.

To use:
1 1/2 cups Pancake Mix
1 egg, slightly beaten
1 cup water
3 Tbsp cooking oil

Put dry mix in bowl. Add wet ingredients. Mix together. If too thick add more water. Let stand for 10 minutes. Cook on hot oiled griddle about 3 minutes, until brown on both sides. Makes ten 4 inch pancakes.

(We used powdered egg also to keep it rotated in our food storage. Then no need for egg to cook, and slightly more water.
I'm sure you could leave out powered milk, and then use milk instead of water when you mix it up.)

Also makes a good tempura batter for onion rings, etc. Dip and deep fry.


Addendum:
For a more whole grain pancake, I use the following recipe.

1c white flour
1c wheat flour
1c rolled oats (three way split on grains)
1 Tbsp brown sugar
1 Tbsp baking powder
1/4 tsp salt
2 eggs
2 Tbsp cooking oil
2 cups milk

Very flavorful and more whole grain. 🙂

I mix up batches of dry ingredients, then add 3 cups dry with the milk, oil, & eggs.

Monkey Bread

Monkey Bread

3/4 cup granulated sugar
2 Tsp ground cinnamon
4 cans Pillsbury biscuits (the cheap ones)
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar

Grease or spray 12 cup bundt cake pan.

Mix granulated sugar and cinnamon in gallon plastic bag.  Cut each biscuit into quarters.  Shake quarters in bag to coat.  Place in pan.  Mix butter and brown sugar , pour over biscuit pieces.

Bake at 350*F for 40-45 minutes or until golden brown.  Cool 5 minutes.  Turn upside down.  Serve warm.

Poppy Seed Pound Cake Muffins

Poppy Seed Pound Cake Muffins

2 c flour
2 tsp. poppy seeds
½ tsp. salt
¼ tsp. baking soda
1 cup sugar
½ c. butter (1 stick)
2 eggs
1 c plain (or vanilla) yogurt (I use 1 c milk with 1 TBSP lemon juice)
1 tsp. pure vanilla (I use lemon extract)

Stir - first four items in a small bowl
In large bowl - cream sugar, butter, adding eggs 1 at a time, beat in yogurt & vanilla.  Stir in flour mixture. Fill muffin tins about ¾ full.
Bake 15-20 minutes in a 400̊ preheated oven.

From the files of Cindy DiPiazza

Quick Rice Pudding

Quick Rice Pudding

3-4 cups cooked rice
1 egg
½ cup sugar
1 teaspoon cinnamon
½-1 cup milk

Stir together rice and egg in a large saucepan.  Add sugar and cinnamon and mix well.  Add milk until mixture is creamy but not soupy.  Heat until hot and bubbly, stirring frequently.  Serve warm.

Mie Oliphant

Banana Bread

Banana Bread

1 3/4 cups flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas (2-3 medium bananas)
1/3 cup shortening, margarine, or butter
2 Tablespoons milk
2 eggs
1/4 cup chopped nuts (optional)

In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, soda, and salt.  Add mashed bananas, shortening, and milk. Beat until blended, then beat longer until batter is smooth.  Add eggs and remaining flour.  Beat until blended.  Stir in nuts.

Pour batter into a greased loaf pan. Bake in a 350 F oven for times as below, until a toothpick inserted near the center comes out clean.  Cool for 10 minutes on a wire rack.  Remove from pan, cool thoroughly.  Wrap and store overnight before slicing.  Makes 1 8x4 loaf or 4 mini (4x2) loaves.

8x4 loaf pan back for 55-60 minutes
4 mini (4x2) loaves 30 minutes at 375 F

From Better Homes and Gardens Cookbook