Gary Says: You can substitute buttermilk for the evaporated milk & lemon juice & zest.
Gary's Pioneer Pancakes
Gary Floyd 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 Heat griddle or skillet over medium to low heat. In a large bowl combine flour, salt, baking powder, & sugar. 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. 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. 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
Posted in Breakfast, Entrees |
Tagged baking powder, butter, buttermilk, cake flour, evaporated milk, Gary Floyd, Gary's Pioneer Pancakes, lemon juice, lemon zest, lemons, maple syrup, pancakes, sugar, vanilla extract |
Gary Says: We tried this recently and it was terrific!
Crockpot Mac N' Cheese
4 hours 20 mins 16 oz. large elbow macaroni 12 oz. evaporated milk 1 lb. sharp cheddar cheese, shredded 8 oz. Monterey Jack cheese, shredded 1 lb. Velveeta cheese, cubed 3 eggs 1 stick butter 3 tsp salt 1 tsp black pepper Boil macaroni in water until al dente. Reserve ¼ c. cheddar cheese. Beat the 3 eggs. In a large bowl, mix evaporated milk, remaining cheddar cheese, Monterey Jack cheese, Velveeta, eggs, salt & pepper. Add the cooked macaroni & mix until well blended. Pour mixture into appropriate sized Crockpot or other slow cooker. Top the mixture with your reserved cheddar cheese. Cook at Low setting for 3-4 hours.
Photo Courtesy of
Gail on Flickr
Posted in Dinner, Sides |
Tagged black pepper, Crockpot, Crockpot Mac N' Cheese, eggs, elbow macaroni, evaporated milk, Gary Floyd, monterey jack cheese, salt, sharp cheddar cheese, slow cooker, Velveeta |
Submitted by Nicole~
32 oz. Velveeta cheese
2 c. sharp cheddar cheese, shredded
1 can evaporated milk
32 oz. macaroni noodles
salt & pepper to taste
Place large pot of water on to boil. While waiting for water to boil, cut up the Velveeta into chunks & place chunks & evaporated milk in the crock pot (I start out with pot on high).
When water is ready, put noodles in for 10 minutes, strain & dump ½ of the noodles into the cheesy goodness with a little salt & pepper, stir.
Add 1 cups of shredded cheese, stir. Add in remaining noodles & additional salt & pepper, stir. Add salt & pepper to your taste & stir again if needed.
Top of with remaining cup of cheese & you’re done! Leave on high for 1 to 2 hours, then move to low or warm until you serve.
Submitted by Trish
15 oz. solid pumpkin pack
12 oz. evaporated milk
¾ c. sugar
½ c. Biscuit/Baking mix
2 eggs, beaten
2 tbs. butter or margarine, melted
1 1/2 tsp pumpkin pie spice
2 tsp vanilla extract
In a large bowl, combine all ingredients except the whipped topping. Transfer to a slow cooker coated with nonstick cooking spray.
Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160 °F.
Serve in bowls with whipped topping if desired.
Posted in Confections, Dessert |
Tagged baking mix, biscuit mix, butter, eggs, evaporated milk, margarine, pudding, pumpkin, Pumpkin Pie Pudding, pumpkin pie spice, sugar, Trish, vanilla extract, whipped topping |
Submitted by Michelle Fawver
1 lb. caramels, unwrapped
5 oz. evaporated milk (1 can)
1 German Chocolate cake mix
¾ c. butter or margarine, melted
1 c. walnuts, chopped
6 oz. chocolate chips (1 pkg)
Melt caramels & 1/3 c. evaporated milk, stirring constantly.
Mix by hand cake mix with melted butter & 1/3 c. evaporated milk; add nuts to mix.
Place approximately 2/3 of cake mixture into an ungreased 9″ x 13″ pan. Press evenly into bottom of pan.
Bake for 8 minutes at 350 °F. Sprinkle with chocolate chips while hot & pour melted caramels evenly over top, being careful not to get caramel close to the sides of the pan.
Crumble remainder of cake mixture over top. Bake 18 minutes at 350 °F. Do not overbake.