My Thought

I have been a bit behind in my recipes.  :)  I had a goal to post at least once a week and boy have I fallen short.  :)   The idea for me is to print these out for my own personal cookbook.  And I could share in the meantime.

Elephant Ears :}

3 eggs 

1 c. milk

1 1/2 tsp. melted shortening

3/4 c. flour

1/2. tsp. salt

1 1/2 tsp. sugar

Beat eggs.  Add milk and shortening.  Beat again.  Add remaining ingredients and mix well.  Pour on hot, oiled skillet in 4-5 inch round circles.  Cook and spread applesauce and sprinkle w/ cinnamon.  Roll up crepe style and sprinkle w/ powdered sugar.  Serve warm

My kids LOVE these.  They devour these faster that I can pull them off the skillet.  :)

Brown Sugar and Cinnamon Oatmeal Mix

1c. brown sugar

2tsp. salt

2Tbsp. cinnamon

2tsp. nutmeg

8c. old fashioned rolled oats

1c. dried fruit any kind ya like (I used Sunmaid fruit bits 7oz)

Could also add walnuts or pecans.

Stir everything together, but oats and fruit, then add them in.  

To Make:  Heat 1 cup of oat mixture and 1/2 cup of water in microwave for 1 minute.

Stir and add milk.  Enjoy

This is my variation of the recipe I got from my SinL KeliAnn.

Spiced vanilla granola

4 c. old-fashioned rolled oats

1 c. chopped pecans

1/2 c. packed brown sugar

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. ground nutmeg

1/3 c. vegetable or nut oil

1/4 c. pure 100% maple syrup

2 Tbsp. sugar

1 Tbsp. vanilla ( mexican is best)

preheat oven to 300F 

grease a large cookie sheet/baking pan with sides

In a large bowl mix the oats, pecans, brown sugar, salt, cinnamon and nutmeg.  Place on greased cookie sheet and in the oven to warm.

Combine oil, maple syrup, and sugar in a sauce pan and bring to a simmer over medium heat.   Remove from heat and stir in vanilla.  Pour over hot oat mixture, stir well use your hands to thoroughly combine.  Spread in prepared baking pan, bake stirring occasionally for 30 minutes or until golden brown.  Cool completely.  ( I do not stir)  Store in an airtight container at room temperature for up to two weeks.

I recived this recipe at our ward cooking class.  This disappears pretty fast around here.

Applesauce Muffins

1 3/4 c. flour

1 tsp. cinnamon and baking soda

1/2 tsp. salt and cloves

1 egg

1 c. applesauce

1/2 c. shortening

3/4 c. sugar

Mix well.  If desired fold in 1 cup of diced apples.  Turn into greased muffin pan or paper cups.  Bake @ 400 for 18 to 20 minutes

We all enjoy these quite a bit.

Crock Pot Roast

I got this ages ago off of FlyLady.  This is a neat site that I should really do more with.  :)  I am sure my house would be cleaner.  This is my favorite beef roast.  Always Great!!   I also use about a 4 lb roast.  :)

Serves 4

2lb beef pot roast - whole

4 cloves garlic

salt

Black pepper

GRAVY

Juices from roast

1 tbsp. cornstarch

4 tbsp. milk OR water

salt

black pepper

Wash pot roast and lay in crock pot, fat side down.  Slice garlic into thin slices and lay over the top, sprinkle lightly with salt and pepper.  Set dial on low and let cook, covered, for about 5 hours.  Some times, relative to shape of the roast, it will be done in 4 hours.

GRAVY:  Dissolve cornstarch in milk or water and put into stovetop pan with crockpot juices.  Cook over medium heat until thickened.

Serve with mashed potatoes and gravy made from the juices in the pot, some veggies and you've got dinner.

Stove Top Mac-n-Cheese

Got this recipe fro Alton Brown.  I tweaked it a bit though.  :)  I believe I leave out or half the salt.  This will feed my whole clan.  :)

3c. dry elbow macaroni

6 Tbsp. butter

2 eggs

8 oz. evaporated milk

1/2 tsp. Cholula hot sauce

1 tsp. salt

3/4 tsp dry mustard

12 oz sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain.  Return to the pot, melt in the butter.   Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.  Stir into the pasta and add the cheese.  Over low heat continue to stir for 3 minutes or until creamy.  

Amish Friendship Bread

For those of you who would like to annoy your friends and family. :) Here's a recipe to share.  My mom brought this during her visit and we had a good time trying different flavors.  Gained about 10 lbs too.  :)

Starter

1 pkg active dry yeast

1 c. milk

1 c. flour

1 c. sugar

Note: Do not use metal bowls or Spoons and do not refrigerate procedure to make the starter

Dissolve yeast in small amount of warm water.  Mix all ingredients together in ample size bowl or jar (it will grow) This is day 1 of the recipe, then the next day go to day 2 and so on.

*DAY 1 Receive fermented starter in ziplock bag.  Do nothing! Put bag on counter.

*DAY 2 Squeeze bag several times.

*DAY 3 Squeeze bag several times.

*DAY 4 Squeeze bag several times.

*DAY 5 Squeeze bag several times.

*DAY 6 Add 1 cup flour, 1 cup sugar, and 1 cup of milk.  Squeeze bag several times.

*DAY 7 Squeeze bag several times.

*DAY 8 Squeeze bag several times.

*DAY 9 Squeeze bag several times.

*DAY 10 In large non-metallic bowl, combine batter with 1 cup milk, 1 cup flour and 1 cup sugar.  Mix with wooden or plastic spoon.  Take four one gallon ziplock bags and pour 1 up of starter in each.  Give these four starters with a copy of instructions to family and friends.

TO THE REMAINING BATTER IN BOWL, ADD:

1 cup vegetable oil                        2 cups flour

1 cup sugar                                   1/2 cup milk

1 tsp. vanilla                                 1/2 tsp. salt

2 lg eggs                                        2 sm. box vanilla pudding

1 1/2 tsp. baking powder              1 1/2 tsp. cinnamon

Grease bunt pan and dust with sugar.  Bake about 1 hr. at 325.

REMEMBER: Do not refrigerate starter! As air builds in the bag, let air out.  It is normal for the batter to thicken, bubble and ferment.

Try different pudding flavors!!  I tried chocolate but added about a bit of cocoa.  I also did Banana but added 1 mashed banana.  Lemon was good too.  Added lemon zest and a lemon glaze to that one.