Gary’s Pioneer Pancakes

Gary Says: You can substitute buttermilk for the evaporated milk & lemon juice & zest.

Gary's Pioneer Pancakes
 
Author: 
Recipe type: Breakfast
Ingredients
  • 1½ c. cake flour
  • 1 tbsp cake flour, reserved
  • 1½ c. evaporated milk
  • 1 lemon
  • 1 large egg
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1½ tsp vanilla extract
  • ¼ tsp salt
  • butter
  • maple syrup
Instructions
  1. Heat griddle or skillet over medium to low heat. In a large bowl combine flour, salt, baking powder, & sugar.
  2. In another bowl, combine evaporated milk, lemon juice, & lemon zest. Let rest for 4-5 minutes. Add egg, vanilla, & melted butter. Lightly stir to blend.
  3. Gently combine wet & dry ingredients (wet into dry). Stir to blend ingredients. Add more milk if batter seems too thick. Do not make too thin of a batter.
  4. Melt a dab of butter on heated skillet/griddle. Drop batter by ¼ cups & cook until golden (approximately 1-2 minutes per side). Serve with softened butter & syrup of choice.

 

Photo Courtesy of Dvortygirl on Flickr

Jillian Michael Brownies

Carrie Says: These were modified slightly from the original recipe.

Jillian Michael Brownies
 
Author: 
Nutrition Information
  • Serves: 16
  • Serving size: 1
  • Calories: 82.8
  • Fat: 2.3 g
  • Carbohydrates: 16.2 g
  • Fiber: 1.2g
  • Protein: 1.3 g
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ⅔ c. mild honey
  • ⅓ c. unsweetened cocoa powder
  • ½ c. white whole wheat flour
  • ¼ tsp aluminum free baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ c. unsweetened apple sauce
  • ¾ tsp pure vanilla extract
  • 2 tbsp olive oil
  • 1 large egg
Instructions
  1. Preheat oven to 350°F. Spray an 8" square pan with olive oil. Set aside.
  2. Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny & just bubbling, 45 to 60 seconds. Add cocoa & stir with a fork until well combined. Let cool to room temperature.
  3. Meanwhile, in a small bowl, place the flour, baking powder, baking soda, & salt. Whisk until well combined.
  4. In a large bowl, combine the applesauce, oil, egg, & vanilla. Whisk together until well blended. Add honey, cocoa mixture & whisk until smooth. Add the flour mixture to the liquid mixture & stir until no traces of flour remain. Scrape the batter into the prepared pan.
  5. Bake until the surface looks dry around the edges of the pan & a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack & let cool completely before slicing into 16 squares.
  6. Store the brownies in an airtight container at room temperature for up to 3 days.

 

Photo Courtesy of yum9me on Flickr

Burnt Sugar (Caramel) Cake

Marilyn Says: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour.

Burnt Sugar (Caramel) Cake
 
Author: 
Recipe type: Dessert
Cook time: 
Total time: 
Ingredients
  • 2⅓ c. sugar
  • ½ c. water, boiling
  • ½ c. shortening, softened
  • 1⅓ tsp salt
  • 3 eggs
  • 2⅓ c. sifted flour
  • 2½ tsp baking powder
  • 1 tsp vanilla extract
  • ½ c. cream
  • 6 tbsp butter
  • 3 c. sifted powdered sugar
Instructions
  1. Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.
  2. Cream together the softened shortening & remaining sugar until fluffy. Beat in thoroughly eggs. Sift together the flour, baking powder, & 1 tsp. salt. Stir in alternately with caramel mixture. Pour into two 9" layer pans or 13"x9" oblong pan & bake 35 minutes in preheated 350°F oven.
  3. Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting. Beat in the powdered sugar, salt, & vanilla extract.

 

Photo Courtesy of Personal Creations on Flickr

Nutmeg Feather Cake

Nutmeg Feather Cake
 
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¼ c. butter
  • ¼ c. shortening
  • ¼ tsp salt
  • 1½ c. sugar
  • ½ tsp vanilla extract
  • 3 eggs
  • 2 c. sifted all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1½ - 2 tsp ground nutmeg
  • 1 c. buttermilk or sour milk
Instructions
  1. Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each.
  2. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition.
  3. Pour into greased & lightly floured 13"x9"x2" pan.
  4. Bake in 350°F preheated oven for 30 minutes or until done.
  5. Cool & frost.

Photo Courtesy of brookpeterson on Flickr

Toasted Butter Pecan Cake

Toasted Butter Pecan Cake
 
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
Cake
  • 1 c. butter, softened
  • 2 c. chopped pecans, toasted
  • 2 c. sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3 c. flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 c. milk
Frosting
  • 8 oz. cream cheese, softened
  • 1 c. butter, softened
  • 2 lb. powdered sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp milk
  • ⅔ c. chopped pecans, toasted
Instructions
  1. In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla.
  2. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined.
  3. Fold in pecans.
  4. Pour into three greased 9" round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
  5. For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency.
  6. Spread frosting between layers, inserting toothpicks to stabilize layers.
  7. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.

Photo Courtesy of Richard Elzey on Flickr