It Inspired Me

This is a recipe out of mom's binder.  There's nothing written on the recipe.  When asking mom and Aunt Gwennie about the recipe they were vague and just said it was good.    2 c flour 2 c brown sugar 1 stick butter Mix as for pie crust.  Spread 1/2 (about 2 cups +) in 9x13" pan but don't pat down.     Add remaining 1/2 of the above mix:  1 c (8 ounces) sour cream 1 egg beaten 1 t baking soda 1/2 c chopped nuts Mix well and pour over crust mix   Mix for topping: 1/2 c chopped nuts (pecans do nicely) 2 T sugar 1/2 t cinnamon   Sprinkle over top and bake at350 degrees for 30-45 minutes until nicely browned.  

 This is a binder recipe of mom's.  There's no notes about it but she confirms they are to die for.     2 c. flour 3 t baking powder 1/2 t salt 3/4 c sugar 1 egg 1 c milk 1/4 c. vegetable oil 1 c. blueberries   Stir together the flour, baking powder, salt and sugar in large bowl.  Make well in center.  In small bowl beat egg with fork.  Stir in milk and oil.  Pour all at once into well in flour mixture.  Mix quickly and lightly with fork until moistened but do not beat.  Add berries.  Batter will be lumpy.  Pour into paper cups in muffin pans.  Bake for 25 minutes or until golden.   

The Marshall Fields store near Mayfair had a restaurant that served these muffins.  They gave out the recipe.  No one seems to remember how they got the recipe just that they got it from Marshall Fields.  The consensus is that they are good muffins   2 c. flour 2 T baking powder 1 1/4 c sugar 1 1/4 t nutmeg 11/4 c cooked pureed pumpkin 1 c raisins 2 c. cake flour 1 T salt 1 1/4 t cinnamon 2 eggs 1 1/2 c milk 10 T butter 2 T sugar   Sift dry ingredients together. Beat  eggs slightly and combine with pumpkin and milk.  Add to dry mixture.  Add raisins.  Fill well greased or lined muffin tins to 2/3 full.  Sprinkle with sugar.  Bake in 400 degree oven for 20-25 minutes or until baked through and golden brown.   

This recipe is a binder recipe of mom's.  She doesn't remember the story behind these.  Just says they are good.  She just told me if I want to know how they are I need to just make them!  So there you go!!  2 cups all-purpose flour divided (plus an additional ¼ cup if needed) 2 tablespoons granulated sugar ½ teaspoon salt 1 package Rapid Rise or Instant Yeast (¼ ounce or 2 ¼ teaspoons) ½ cup whole milk ¼ cup water 2 tablespoons unsalted butter Instructions Mix ¾ cup of flour, sugar, salt and yeast together in the mixing bowl of a stand mixer fitted with the paddle attachment. Combine the milk, water and butter in a 2-cup measuring cup and microwave in short intervals until it reaches 105° to 110°F on an instant read thermometer. With the mixer set on low speed, gradually add the warm milk mixture to the flour. Increase the speed to medium and blend for 2 minutes. Add ¼ cup of flour and beat on medium-high for another two minutes. Add the remaining 1 cup of flo...

This was a recipe in my moms binder, first page.  She does not have a story to tell about why she has this recipe but on the bottom of the recipe it says that Katie used this recipe to make rolls.  She would take the dough and roll it into a ball to make rolls.   1 (1/4 ounce) package active dry yeast 1⁄2 cup warm water (105 to 115 degrees) 1 cup milk 3 tablespoons sugar 1 teaspoon salt 1⁄4 cup cooking oil 4 - 4 1⁄2 cups all-purpose flour 1⁄4 cup margarine or 1/4 cup butter , melted 3⁄4 - 1 cup packed brown sugar 1 -2 teaspoon ground cinnamon 1⁄4 cup raisins (optional) 1⁄4 cup chopped pecans (optional) 1 cup sifted powdered sugar 1⁄4 teaspoon vanilla 1 -2 tablespoon water Soften yeast in warm water in a small bowl. Heat milk, sugar, salt and oil till warm (115-120 degrees). Turn into large mixing bowl. Add the yeast mixture. Stir in as much flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour to ...

 I am sitting with mom and she is shuffling thru her recipes.  After Chris made pancakes this morning she was on a journey to find the pancake recipe as she thought ours was wrong.  During this process she handed me a few different pancake recipes.  This is one labeled Jennifer's pancakes.  I think she made them in home ec in Middle School.  Must have been good if it was given a recipe card.  I think it's funny that it had such specific directions.  I wrote it out here to read just like she has it on the card.     1 egg 1 c. buttermilk 2 T salad oil 1 c. flour 1 T sugar 1t baking powder 1/2 t baking soda 1/2 salt   Beat egg.  Add remaining ingredients in order listed, beating with electric mixer until smooth.  Grease griddle.  Pour batter from 1/4 cup.  Turn pancakes as soon as they are puffed and full of bubbles.  Bake other side until golden brown.   

I was watching a cheesy Hallmark movie. The were having pancakes that the were raving about. The mom said the secret ingredient is honey and vanilla. So I had to ask google first the recipe. Chris made them. They were very good!! 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup honey 2 eggs 1 1/2 cups buttermilk 2 tablespoons melted butter, plus more for buttering the skillet and topping the pancakes 1 teaspoon vanilla extract Directions In a large bowl, add flour, baking powder, baking soda and salt; whisk to combine. In a small bowl, whisk two eggs until the yolks and whites are blended. In a separate, small microwave-safe bowl, add honey and heat in the microwave for 15-20 seconds. Add the whisked eggs, honey, buttermilk, melted butter and Nielsen-Massey Pure Vanilla Extract; whisk to combine. Using a rubber spatula, gently fold the wet ingredients into the flour mixture until just combined. Preheat a skillet or pancake griddle o...

 15.5 ounce raisin bran 2 c. sugar 5 c. flour 5 t. baking soda 1 c. oil 4 eggs, beaten 1 qt buttermilk Mix dry ingredients and set aside.  Mix liquid ingredients.  Mix two together, being careful not to overstep.  Put into an air-tight container.  Wait 24 hours before baking.  Keeps up to 3 months.  Bake in a greased cupcake tins at 400 for 20 minutes.  

 This is a recipe from my mom.  Nothing overly fancy.  Just good cranberry bread.   2 c. flour, sifted 1/2 t salt 1 1/2 t baking powder 1/2 baking soda 1 c. sugar 1 egg 2 T melted butter 1/2 c. orange juice 2 T hot water 1/2 c chopped nuts 1 c. cut cranberries 1 T grated orange rind Sift dry ingredients.  Add egg, butter, juice and water.  Mix until dry ingredients are all moistened.  Fold in nuts, cranberries and orange rind.  Pour into greased loaf pan.  Bake at 325 for about 70 minutes, or until fully cooked.  

1 can (15 ounces) pumpkin (not pumpkin pie mix) 1 2/3 cups sugar 2/3 cup vegetable oil 2 teaspoons vanilla 4 eggs 3 cups Gold Medal™ all-purpose or whole wheat flour 1/2 cup coarsely chopped nuts 1/2 cup raisins, if desired 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon ground cloves Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperatu...

 This is a recipe that was hiding in with my recipe cards.  My mom had typed it listing it as being from Louise.   1 1/3 c sugar 1/3 c butter 1 egg 1 t baking soda 1 t baking powder 1/2 t salt 1/2 t cinnamon 1/4 t cloves 1/4 t ginger 1 t. nutmeg 1 2/3 c flour Cream butter and sugar.  Add egg.  In a separate bowl, combine soda, powder, salt, spices and flour.  In measuring cup, combine pumpkin and water.  Alternately add dry ingredients and pumpkin mixture to the sugar and butter mixture.  Place into bread pans.  Bake 50-60 minutes at 350 degrees, or until done.  

This is the traditional Betty Crocker popover recipe.  Serve with a little butter and honey.  Relish!! 2 eggs  1 cup Gold Medal™ all-purpose flour 1 cup milk 1/2 teaspoon salt  Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups. Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.  Bake 20 minutes.  Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

 I have fond memories of my Dad making pancakes Sunday mornings.  My dad did not do much cooking but pancakes and pizza, those were his specialities.  This recipe is for the pancakes he made.  One recipe only serves two, so you probably need to multiply to serve your diners.   1 egg 1 c. buttermilk 1 T baking powder 1 T sugar 1/2 t baking soda 1/2 t salt 1/2 T oil 1 c. flour (try using a portion of wheat flour or even flax seed) Mix egg, milk, bp, sugar, soda, salt and oil.  Stir in flour.  Add more milk or water if too thick.  For a new variation, try adding blueberries.  

This is a recipe from Ocean Spray. 2 cups flour 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 3/4 cup orange juice 1 tablespoon grated orange peel 2 tablespoons shortening 1 egg, well beaten 1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped 1/2 cup chopped nuts Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.  Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

1 cup Ricotta Cheese 3/4 cup Buttermilk 2 Eggs 1 teaspoon Vanilla 1 cup Flour 4 Tablespoons Sugar 1/2 teaspoon Baking Powder can use 1 teaspoon if you want a thicker pancake 1/4 teaspoon Salt Optional Add-ins: 2 Tablespoons Fresh Lemon Juice 1/2 Tablespoon Fresh Lemon Zest Mix all dry ingredients. Mix all wet ingredients in a second bowl. Mix wet and dry, stirring til combined. Cook on griddle. I did not add an Oiler butter and they didn’t stick.

I found this recipe for muffins. Take note of the baking directions. It really working to give a nice speak to each muffin. This recipe is to be used as a base recipe for all different types muffins. They were delicious!! 1 and 3/4 cups (220g) all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon or apple pie spice 1/2 cup (115g or 1 stick) butter 3/4 cup (150g) packed light brown sugar 2 large eggs, at room temperature 1/2 cup (120g) sour cream or plain yogurt, at room temperature 1 and 1/2 teaspoons pure vanilla extract 1/4 cup (60ml) milk (any kind), at room temperature Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, ab...

1-3/4 cups All-Purpose Flour 1 Tbl. Baking Powder 1 tsp. Kosher Salt 1-1/2 cups Buttermilk 2 ea. Eggs 1 tsp. Vanilla 2 Tbls. Vegetable Oil 2 cups Fresh Ricotta Cheese 4 Tbls. Granulated Sugar 2 Tbls. Lemon Zest (minced) 2-1/2 tsps. Vegetable Oil INSTRUCTIONS Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside. Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl. Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined. Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter. Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or ...

6 eggs, lightly beaten 3/4 cup low-fat chocolate milk 1 teaspoon ground cinnamon 1/4 teaspoon salt Chocolate syrup and powdered sugar, optional Preheat oven to 350oF. Coat a 9x13x2-inch baking pan with nonstick spray. Set aside.  Cut bread into 1-inch cubes and place in a large bowl. Slice bananas into 1/2-inch slices, and add to bowl. Stir in chocolate chips.  Combine peanut butter, eggs, chocolate milk, cinnamon, and salt in a blender. Process until smooth.  Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed egg mixture.  Pour mixture into prepared baking pan. Bake for 35 to 40 minutes, or until top is golden brown.  Before serving, drizzle with chocolate syrup and dust with powdered sugar, if desired. 8 thick slices day-old challah bread 2 ripe bananas 1/4 cup chocolate chips 1/2 cup creamy peanut butter SERVES 4

1 cup water 8 tablespoons butter ¼ teaspoon salt ¾ teaspoon ground cinnamon, divided 1 ¼ cups all-purpose flour 3 eggs 1 ½ cups vegetable or canola oil ½ cup sugar Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil. Reduce heat to low. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min. Add eggs, one at a time, and stir until combined. Set aside. Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚. Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.  Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer. Drain churro bites on paper towel. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place...

1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.