BEST Homemade Pancake Mix

I mix the dry ingredients together in mason jars & just write the wet ingredients on the lids. I have also printed out pretty tags with the recipe & instructions and tied it to the jars with ribbon for an easy gift. This makes about 8 pancakes, but you can double the recipe and freeze some. That way you can just pop them in the toaster in the morning!

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar

1 1/4 cups milk
1 egg
3 tablespoons butter, melted

1. Mix dry ingredients in one bowl & wet ingredients in a different bowl.
2. Mix wet & dry ingredients together.
3. Scoop 1/4 cup of batter onto hot oiled or buttered pan.
4. Cook until edges appear dry, flip, & cook another 3-5 minutes.

Wheat Germ Bread

1 3/4 c water
3 t sugar
2 t salt
1/3 c butter, room temperature
1/3 c molasses
5 t dry yeast (2 packages)
1 c wheat germ
3/4 c warm milk
4 c 100% whole wheat flour
1 - 2 c white or bread flour

1. Warm water, sugar, salt butter, & molasses over low heat until butter just starts to melt.
2. Remove mixture from heat & allow to cool to 105° to 115° Fahrenheit 
3. Mix in yeast & allow to "bloom" about 3-5 minutes.
4. Pour milk over wheat germ & let soak in.
5. Add water mixture & wheat germ mixture to mixing bowl & stir until combined.
6. Stir in wheat flour & mix until combined.
7. Add white or bread flour until dough forms a rough ball.
8. Knead on medium speed for one minute.
9. Spray top of ball with oil, turn over, & spray bottom of ball.
10. Cover with plastic & let rise 45 to 90 minutes.
11. Punch dough down, divide into two loaves, & place in loaf pans.
12. Cover loosely with plastic & let rise until just over the edge of your pan.
13. Preheat oven to 375°F & bake bread for about 50 minutes.
14. Remove loaves from pans & let cool.
    
    To Freeze Cooked Loaves: Wrap tightly in plastic wrap, then freezer paper or foil. Place in freezer bag & press out as much air as possible. Write date on bag & freeze for up to 6 months.

Bread Flour Substitute!

So, I don't keep bread flour around, but I do keep wheat gluten handy for making seitan or adding to whole wheat breads. It turns out that you can make a great substitute using all purpose flour & wheat gluten. It turns out great in pizza dough & here's how you make it.

1. put 1 T wheat gluten in a 1 cup measuring cup
2. fill remaining cup with all purpose flour
3. use just like 1 cup of bread flour!

New Year's Ham Salad

So, its New Year's Eve & you still have Christmas ham leftovers. At this point, you have to either use it or lose it. Well, here's how to use it!

1/2 c light mayo
1/3 c sweet relish
2 T Grey Poupon (if you don't like the heat of Dijon mustard, use regular or grainy mustard)
24 oz cooked, leftover ham
salt & pepper

1. Mix mayo, relish, & mustard together in a large bowl.
2. Cut ham into chunks & pulse in food processor (or Ninja Master Prep) until desired chunkiness (about 8 pulses in my Ninja Master Prep).
3. Combine processed ham with mayo mixture until thoroughly combined.
4. Add salt, pepper, & more relish to taste.
5. Enjoy on fresh, homemade bread!

COOK'S NOTE: I boiled my ham in the leftover ham glaze/dressing & some water before making this then tossed in leftover cranberry relish & some leftover apple/brie appetizer. It was very good!

Coissant Bread (Brioche)

This bread will make a simple, but amazing gift & you still have time to whip some up before Christmas. This recipe takes 24 hours to fully develop the buttery flavor & flaky texture, but with only about 20 minutes total of working time, the wait it so worth it!

2 c flour
2 1/2 t rapid rise or bread machine yeast
1/4 c nonfat dry milk
1 T sugar
1 c hot water (not boiling)
2 sticks butter, room temperature
3 c flour
5 eggs, room temperature

1. Turn on your oven light.
2. Mix 2 c flour, yeast, dry milk, sugar, & water in your mixer.
3. Beat on medium speed about 2 minutes.
4. Add the butter & beat on medium speed for another minute.
5. Alternately add the remaining flour & the eggs, the dough will be very sticky.
6. Beat on medium speed using the flat beater for about 10 minutes, dough will be shiny & elastic.
7. Cover bowl & set in oven with light on for 1 - 1 1/2 hours until doubled.
8. Stir down the dough with a spatula, cover, & refrigerate 24 hours or overnight.

The next day...

1. Turn on your oven light.
2. Divide chilled dough into 2 pieces & then divide each piece into 6-10 2 ounce pieces.
3. Roll pieces into balls or short logs (the width of your pan) and place into greased bread pans.
4. Spray dough top lightly with oil & place in oven.
5. Let rise 1 - 1 1/2 hours until doubled in size.
6. Set oven to 375 degrees (with bread still inside)
7. Brush bread tops with a mixture of 1 beaten egg & 1 tablespoon milk.
8. Bake 15 minute, rotate pans & bake another 15 minutes.
9. Remove bread from pans & place on wire racks to cool.

Pecan Waffles

2 eggs
1.5 c milk
1/4 c canola oil
1T baking powder
1 t sugar
1/4 t salt
2 c flour
1 handful pecans (very precise, I know)

1. Combine eggs, milk & oil in a blender, food processor, or mixer and blend well.
2. Add baking powder, sugar, & salt and blend again until well incorporated.
3. Add flour & blend until smooth.
4. Blend in pecans.
5. Cook following your waffle maker's instructions.

Almond Pound Cake

1 c oil
2 c sugar
3 c flour, sifted
1 t baking powder
1 t salt
4 eggs
1 c milk
1 T almond extract

Pre-heat oven to 350 degrees
Cream oil & sugar
Sift together flour, baking powder, & salt
Mix together eggs, milk, & almond extract
Alternate adding liquid & dry mixtures to creamed sugar mixture until incorporated
Pour into loaf pan & bake 45 to 60 minutes until a toothpick inserted in the center comes out clean.

French Onion Soup

This recipe can be canned in a pressure canner at 10 pounds pressure; 20 minutes for pints, 25 minutes for quarts. It makes great Christmas gifts!

5 yellow onions, very large
1/4 t sugar
1/4 c butter
3 10.5 oz cans beef broth
3 cans water
1/2 t salt
6 slices crusty bread, buttered
1/2 c grated Swiss or provolone cheese

1. Pre-heat oven to 400 degrees
2. Peel onions & slice pole-to-pole (from root to tip)
3. Sprinkle onions with sugar & sauté in butter making sure not to burn or over brown
4. Add broth & water
5. Cover & simmer 45 minutes to an hour
6. Add salt & season with pepper if desired
7. Portion into six oven safe bowls, top with a piece of bread, then top bread with cheese
8. Bake until cheese is bubbly & turning brown, about 6 to 8 minutes.

Butternut Squash Bread

Butternut squash is a great stand in for pumpkin & this recipe is no different. If you love pumpkin bread, you'll love this, too! This recipe makes 3 loaves.

3 c sugar
3.5 c flour
2 t baking soda
1 t salt
1 t ground cloves
1 t cinnamon
1 t nutmeg
1 t ground ginger
1/2 t baking powder
1 c vegetable oil
2 c butternut squash puree
4 eggs

1. Pre-heat oven to 325 degrees.
2. Combine all ingredients.
3. Pour into 3 greased & floured loaf pans (only fill them half full).
4. Bake about an hour until a toothpick comes out clean.

To puree squash yourself:

1. Slice squash in half & remove seeds.
2. Place cut side down on a baking sheet.
3. Bake at 375 degrees until soft (abut 20 to 30 minutes).
4. Remove from oven & tent to loosen skins.
5. Peel skins & puree squash in blender or Ninja Master Prep.

Whole Wheat Pancakes

These hearty pancakes are surprisingly good. Others have substituted applesauce for the oil. I prefer 100% oil--not as healthy, but yummier in my opinion.

1 c milk

1 c whole wheat

2 eggs

1/2 c milk

1/2 c oil

1/2 t salt

4 t baking powder

1. Blend 1 c milk and wheat on high for 4 minutes in a blender.

2. Add other ingredients.

3. Blend until mixed.

4. Prepare pancakes as usual.

Pizza Hut Crust

1/4 c dry milk

1/2 t salt

1 T sugar

1 pkg yeast

1 1/3 c water (105 degrees)

2 T oil

4 c flour

Put yeast, sugar, salt and dry milk in a large bowl. Add water and stir to mix well. Allow to sit for 2 minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out onto a flat surface and knead for about 10 minutes. Divide dough into 3 equal balls. Cover bottom of 3 9-inch cake pans with oil, spreading evenly. Using a rolling pin, roll out each dough ball. Place in cake pans. Spray outer edge of dough with Pam. Cover with a plate, place in warm area and let rise for 1-1 1/2 hours. Bake pizzas at 475 degrees for 10 minutes.

Cherry Tea Bread

I made this for Mother's Day and it seems it was a hit!

· 1/2 cup walnuts -- coarsely chopped
· 2 1/4 cups all-purpose flour
· 1 teaspoon double-acting baking powder
· 3/4 teaspoon baking soda
· 1/4 teaspoon salt
· 1 1/4 cups sweet cherries in juice -- drained
· 8 tablespoons unsalted butter -- softened
· 3/4 cup sugar
· 1/4 cup honey
· 2 large eggs
· 1/3 cup fresh orange juice

Preheat oven to 350°. Sift the flour, baking powder, baking soda, and salt together into a bowl. In a second bowl, combine the cherries and the nuts. In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the sugar and honey gradually, beating the mixture until it is very light. Add the eggs, one at a time. With mixer at lowest speed, add the flour mixture (reserving 1/4 cup), alternating it with the orange juice. Toss the cherry-nut mixture with the reserved 1/4 cup of flour, and fold it into the batter. Turn the batter into a buttered and floured loaf pan, approximately 9 x 5 x 3 inches. Bake the bread in the center of the oven for 1 hour. Cool the loaf for 15 minutes in the pan; unmold the bread on a rack to cool completely. Wrap the cherry bread loaf in plastic wrap and keep for a day before serving.

Homemade Flour Tortillas

You will be really surprised at the great difference between the homemade variety & the store bought kind. Like fresh bread straight from the oven, these tortillas can easily be consumed with nothing but butter slathered on their warm surface.  The secret, however, to making the perfect tortilla dough is this: use the same measuring cup to measure the flour and the water.  I know it flies in the face of all Martha Stewart cooking etiquette, but it really is essential.

4 c flour

2 t baking powder

1 t salt

3 t lard or shortening

1 1/2 c very hot water (not boiling)

1. Mix flour, baking soda, and salt.
   
2. Work shortening into the flour mix on a countertop or in an electric mixer.
   
3. Add the water a little at a time to allow the flour to absorb it.
   
4. Knead 4 minutes or use the dough hook on your mixer.
   
5. Pinch dough into 10 pieces & roll them into balls.
   
6. Smash balls on a floured surface and roll flat with a rolling pin to about 1/8 inch thick (maybe thinner, but not thicker).
   
7. Grease a griddle or large pan with lard or shortening (like you would a bread pan) then heat to very hot but not quite smoking.
   
8. Lay rolled tortillas on hot griddle and cook for 30 seconds to 1 minute.
   
9. Flip & cook the other side.
   
10. Keep tortillas hot by covering with a warm towel while the rest are cooking.
    

Beer Batter Quick Bread

You can mix up the dry ingredients & give as a gift with a can of beer, or mix it up in your own kitchen for a yummy family treat. When served with Hearty Vegetable Beef Stew from the Mommy, What's For Dinner blog, you end up with nothing less than a great feast for a rainy Midwestern day.

3c self-rising flour (click here if you don't have self-rising flour)
1/2 c sugar
3T melted butter
12 oz beer

1. Pre-heat oven to 350 degrees
2. Combine flour & sugar.
3. Add beer & stir to combine well.
4. Arrange batter evenly in a loaf pan.
5. Pour melted butter over the top.
6. Bake for 50 to 60 minuets until top is brown & yummy looking.

Optional Add Ins
2 T prepared pesto
1 cup finely chopped onions, 1 T grated Parmesan cheese, & 1 t garlic salt
1/2 t each basil, oregano, thyme, & marjoram
1/2 t dried sage & 1 t celery seeds
1 clove garlic, 2 T parsley, 1/2 T dried rosemary

Pesto Bread

I have now lost the original recipe for this, but that is okay. It called for a lengthy process that included stuffing the bread with a fresh pesto sauce. We all know now that I do not have the patience for stuff like that, so I throw it all in one bowl & let it be easy! This would be the perfect accompaniment to the Tuscan Bean Soup, but I know my parents ate the whole loaf hot from the oven & slathered with butter!

5 cups all-purpose flour (or half wheat & half regular)
2 1/2 t active dry or bread machine yeast
2 T sugar
2 t salt
2 c hot tap water
3 T olive oil
2 T dried basil or 1/4 c fresh chopped basil
1/3 c Parmesan cheese, grated
1 clove garlic

1. Turn on oven light.
2. In a stand mixer fitted with a flat beater, mix half of the flour with the yeast, sugar, & salt.
3. Add the water, olive oil, basil, cheese, & garlic.
4. Mix, adding more flour 1/4 cup at a time, until the dough forms a shaggy mass.
5. Remove flat beater & attach dough hook.
6. Knead dough with dough hook about 8 minutes, adding remaining flour when dough becomes sticky (this dough will remain sticky).
7. Cover mixer bowl & place in oven until dough doubles in bulk (about 20 minutes).
8. Punch dough down, divide in half, shape into loaves, & place in greased loaf pans.
9. Cover pans & place in oven to rise until dough reaches toe top of the pan (20 to 40 minutes).
10. Remove covering from pans & heat oven to 375○.
11. Bake loaves 40 to 50 minutes.
12. Let cool in pans about 10 minutes.

Whole Wheat Bread

This is my mom's recipe. I have fond memories of coming home after school, smelling this bread and eating a warm slice with butter and honey.

1. In 1/2 c warm water sprinkle 2T yeast and a little brown sugar. Set aside.
2. Blend 5c hot water & 7c whole wheat flour
3. Add 2/3 c oil
2T salt
1 c powdered milk
2/3 c brown sugar (or honey)
1 egg
4. Add yeast mixture.
5. Add 5-6 c whole wheat or white flour.
6. Mix on low for 10 minutes (add more flour if necessary)
7. Put in greased bowl and let raise for 2 hours.
8. Form into loaves (I usually do 5).
9. Let raise for about 30 minutes (not over tops of pans).
10. Bake at 350 degrees for 40 minutes.

Bread Dipping Oil

I made frozen bread dough for many people for Christmas & everyone has thoroughly enjoyed it! This dipping oil can be used instead of butter to enhance the flavor of any bread. I'm not sure how long it keeps, though...there's never been any leftover!

1/2 c olive oil
1/4 to 1 t crushed red pepper
1 t black pepper
1 t dried oregano
1 t dried rosemary
1 t dried basil
1 t parsley flakes
1 t granulated garlic
1 t minced garlic or 1 1/2 t garlic salt
1 t coarse salt (omit if using garlic salt)

1. Heat all ingredients in a small saucepan over medium heat until very hot but not bubbly.
2. Use hot or let cool (oil will have changed to a greenish color).

Stuffed Bread Braid

I made this with pepperoni & mozzarella cheese then sprinkled a little Parmesan on top. It was a hit & done in under an hour!

3-1/4 c all-purpose white flour
1 T white sugar
1 teaspoon salt
2 1/2 t Rapid Rise yeast (1 package)
1 c warm water
1 T butter, melted
1/4 c Pizza or Spaghetti Sauce
8 oz. Pepperoni, italian sausage, or any other combination of meat you would like
4 oz. shredded mozzarella
1 egg, beaten
1/2 t garlic salt
1 T shredded Parmesan

1. Pre-heat your oven to the lowest temperature possible then turn off & crack door.
2. In a stand mixer, mix 2-1/4 cups of the flour with the sugar, salt, and yeast.
3. Attach the flat mixing blade & stir in the warm water and margarine.
4. Mix in only enough of the remaining 1 cup flour to make a soft dough.
5. Attach dough hook and knead for 4 minutes.
6. On a greased baking sheet, roll or press the dough to a rectangle of 10 inches by 14 inches.
7. Spread sauce down the center third of the dough.
8. Top with a layer of pepperoni and cheese.
9. Make slices in the dough from the filling to the dough edges at 1-inch intervals.
10. Fold the dough strips at an angle over the filling, alternating sides for a braided look.
11. Brush the top with the egg white and sprinkle with the garlic salt & Parmesan cheese.
12. Place loaf in warmed oven 15 minutes.
13. Remove dough from oven & preheat the oven to 400 degrees.
14. Bake for 18-25 minutes or until done.
15. Cool slightly before serving.
16. Serve slices with more spaghetti sauce for dipping.

Stuffing Seasoning

1 T Ground Sage
1 T Chicken Bouillon Granules
3 T Dried Celery
2 T Dried, minced onions
2 T dried Parsley
1/4 T Black Pepper

Stuffing Directions:

In a medium saucepan, combine 1 1/4 cups water, 3 tablespoons butter, and 3 tablespoons stuffing seasoning
Simmer 5 minutes on medium heat.
Stir in 4 cups bread cubes & cook 1 to 2 minutes until liquid is absorbed
Cover & remove from heat. Let stand 5 minutes.

Lemon Poppyseed Poundcake

You can completely cook this then freeze it for gift giving or just mix up the dry ingredients & attach a tag on how to finish the bread. You may alo be able to freeze the prepared batter & cook later, but i haven't tried that yet.

3 T milk
3 large eggs
1 1/2 t vanilla
1 1/4 c all-purpose flour
3 T cornstarch
3/4 c sugar
3/4 t baking powder
1/4 t salt (omit if using salted butter)
1 T packed grated lemon zest
3 T poppy seeds
13 T butter, softened

1/4 c Lemon Juice
1/4 c Sugar

1. Pre-heat oven to 350 degrees
2. Mix milk, eggs, & vanilla together then set aside.
3. Sift the flour, cornstarch, sugar, & salt together twice.
4. Mix the lemon zest & poppy seeds into the dry mixture.
5. Add half of the butter & half of the egg mixture to the dry mix.
6. Mix on low speed for 30 seconds to combine then mix on medium speed for 1 minute.
7. Add half of the remaining butter & egg mixture then beat for 20 seconds on medium speed.
8. Add the remaining butter & egg mixture & beat for 20 seconds on medium speed.
9. Pour batter into the prepared bread pan until it is 1 inch from the top of the pan.
10. Bake 65 to 75 minutes until well browned & a toothpick inserted in the center comes out clean. (Cover bread with foil about halfway through cooking to prevent over browning.)
11. Combine lemon juice & sugar in a saucepan & heat until sugar is dissolved.
12. Poke holes in the warm bread & pour lemon sauce over the bread.
13. Let cool, dust with powdered sugar, & enjoy!