This is my mom’s pancake recipe. She always said that pancakes were the easiest breakfast to make. And the easiest recipe to remember. In fact, you didn’t really need a recipe according to Mom. It was just “1-1-1.” One of everything except for the salt which you cut in half. Funny thing….. Mom was right! Not only is this an easy recipe to make, but it makes delicious, fluffy pancakes. The trick is not to overmix the batter. You want to gently stir the flour and baking powder into the liquid ingredients until the flour is just moistened and you’ve broken up any large lumps. Little lumps are okay. As Mom put it, “don’t worry about it. They’ll disappear during cooking.”
This recipe makes about 4 pancakes (more if you make small ones) but the nice thing is that you can easily double, triple or quadruple the recipe if you’re feeding more than two people. Set out some butter and syrup and have at it!
1 cup flour
1 Tbsp. baking powder
1 cup whole milk (substitute buttermilk for buttermilk pancakes)
1 Tbsp. sugar
½ tsp. salt
In a medium bowl, beat the egg, milk, sugar, and salt together until well-blended.
Add the flour and baking powder, and stir until just combined. Don’t overmix! You want your batter to be lumpy.
Let the batter rest for about 10 minutes to give any lumps a chance to absorb some moisture.
While the batter’s resting, preheat your griddle to 375°F.
Spread a little butter or margarine on the griddle and pour a scoop of batter onto it. Try not to put too much batter. Remember, the bigger the pancake, the harder it is to flip. You want about 1/3 cup of batter per pancake.
When the pancake is starting to get filled with bubbles and the edges start looking dry, that’s your sign that it’s time to flip the pancake over.
After you flip it over, it takes only a minute or two for the other side to cook.
Serve warm with butter and syrup.
VARIATIONS: You can add things like blueberries, sliced bananas, chocolate chips, chopped nuts, etc. to the pancake batter for a variation on the basic recipe.
My sister-in-law, Anna, loves Biscuits and Gravy. It’s one of her favorite American breakfasts. Whenever she comes to visit, we always make sure to go out for breakfast and invariably, that’s what she orders. Biscuits and Gravy is an old American favorite, especially down south. It’s literally a biscuit topped with sausage gravy, sometimes also called Sawmill Gravy. For this recipe, instead of just baking my biscuits in the oven, I cooked them in a waffle iron. The little wells made by the waffle iron made perfect little pockets to catch more of the savory gravy. Yum! Added to that, they looked so darn cute! If you don’t have a waffle iron or you’re feeling lazy to pull it out, just bake your biscuits in the oven like normal.
WAFFLED BISCUITS AND GRAVY
1 lb. bulk breakfast sausage
1/3 cup flour
3 cups milk
2 green onions, chopped
1/2 tsp. dried sage, optional
1/4 tsp. pepper, or to taste
1/4 tsp. salt, or to taste
8 biscuits, homemade or purchased refrigerated biscuit dough (like Pillsbury)
butter for greasing the waffle iron
Brown sausage in a medium pot, breaking up with a spoon, until completely cooked.
Sprinkle in the flour and stir till flour is all absorbed.
Pour in the milk, stirring well.
Add green onions, sage, pepper, and salt. If using refrigerated biscuits, you may want to omit the salt because store-bought biscuits are pretty darn salty.
Continue to cook, stirring until thickened.
Cover and keep warm over low heat.
Preheat waffle iron on medium-high heat. Brush center lightly with melted butter.
Place 1 biscuit round into waffle iron and gently close without pushing down.
Cook halfway, then close lid completely and continue cooking until biscuits are golden and cooked through.
Repeat with remaining biscuits.
To serve, place a biscuit on a plate and top with sausage gravy.
Unlike its name, French Coconut Pie did not originate in France but was actually invented in America. Wherever it originated from, it’s one of the easiest pies you’ll ever make and tastes amazing to boot! You can make your own pie crust if you want to. I have a great recipe for homemade pie crust here. Or you could just purchase a ready-made pie shell from the grocery and save yourself some work. Either way, this pie turns out delicious! It’s literally a pie to die for.
FRENCH COCONUT PIE
3 large eggs
1/2 cup buttermilk
1/2 cup butter, melted and cooled
1 cup sweetened shredded coconut
1 cup sugar
1 Tbsp. flour
1 tsp. vanilla extract
1 deep-dish 9-inch pie shell, purchased or homemade
Preheat oven to 350°F.
Bake pie crust for 18-25 minutes until lightly golden on the edges.
Mix all ingredients together in a medium bowl until well combined.
Pour filling into pre-baked pie crust. Crust doesn’t have to be cool for this step.
Bake 45-55 minutes or until lightly browned and custard is set.
Transfer pie to a wire rack to cool completely, at least 1 hour, before serving.
It’s blueberry season! Every year, my sister Helen takes her daughters blueberry picking with a bunch of their school friends and their families. They go to this blueberry farm up in the hills and have an absolute blast while they’re there. Helen’s youngest daughter, Sophie, is a little blueberry-picking speed-demon and can fill up a bucket faster than you can say blueberry pie!
Anyway, whenever they go, they always make sure to bring me back a bagful of the beautiful little blue gems. This year was no exception. The berries are always so sweet and juicy. If you’ve never had blueberries fresh off the bush, you’ve got to find a way to try some. Commercially sold blueberries are good, but they pale in comparison to these ones. I think it’s time for some Blueberry Buttermilk Cake!
BLUEBERRY BUTTERMILK CAKE
2 – 2½ cups fresh blueberries
3 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup butter, at room temperature
2 cups sugar
1 tsp. vanilla
4 eggs, room temperature
1 cup buttermilk
¼ cup demerara sugar (or white granulated sugar)
Preheat oven to 350°F. Grease 9×13-inch baking pan.
Place blueberries in a small bowl.
Take 2 tablespoons of the flour and toss it with the blueberries. Coating the blueberries with flour helps keep them from sinking to the bottom of the cake as it bakes.
Combine remaining flour, baking powder, and salt together in a bowl.
In another bowl, beat butter and sugar together until light and fluffy.
Add vanilla and beat in eggs, one at a time.
Beat in the flour mixture, alternating with the buttermilk, in three additions until completely combined.
Fold in blueberries.
Spread batter in prepared baking pan.
Sprinkle top evenly with demerara sugar.
Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
Cake can be served warm or cool completely before serving.
NOTE: If you don’t have buttermilk, you can make your own homemade buttermilk by placing 1 tablespoon of lemon juice in a glass measuring cup. Add enough milk to the cup till it reaches the 1-cup line. Let stand for 5 minutes, then whisk with a wire whisk for a few seconds.
I keep trying to create gluten free recipes for my daughter, Spunky. It’s not always easy though. Especially with baked goods. You usually have to use 2 or 3 different non-wheat flours, and add specialty ingredients like xanthan gum, guar gum, gelatin, or agar-agar. And some things just don’t turn out right when you try to convert them using commercial gluten free flours.
That’s why I was so happy to discover Bob’s Red Mill Gluten Free 1-to-1 Baking Flour at my local grocery store. My sour cream coffee cake turned out great with it! It really took the guesswork out of converting an old family favorite into a gluten free recipe. I decided to research and learned that there are other brands of cup-for-cup flour replacements out there like King Arthur Flour’s Gluten Free Measure for Measure Flour, or Cup4Cup Gluten Free Multipurpose Flour, but since Bob’s Red Mill is what my local grocery store carries, that’s what I used for this recipe. I’ll have to experiment and test the other brands someday. If you have a favorite cup-for-cup gluten free replacement flour, feel free to try it out with this recipe and then let me know how it turned out.
GLUTEN FREE SOUR CREAM COFFEE CAKE
2 cups Bob’s Red Mill gluten free 1-to-1 baking flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
2 large eggs
1 cup sour cream
1/2 cup packed brown sugar
2 teaspoons cinnamon
1 cup chopped walnuts or pecans (optional)
Preheat the oven to 350°F. Grease a 10-inch tube pan or angel food cake pan.
Mix streusel ingredients together in a small bowl and set aside.
In another bowl, stir flour, baking powder, baking soda, and salt together.
With an electric mixer, cream together butter, sugar, and vanilla until fluffy.
Add eggs one at a time, beating well after each addition.
Beat in flour mixture alternately with sour cream.
Spread half the batter in the pan, then sprinkle half the streusel over it. Top with the rest of the batter, and finish with the remaining streusel.
Bake for 30-45 minutes or until toothpick inserted in center comes out clean.
Cool cake in pan for 10-15 minutes, then loosen from sides of pan with a knife.
Remove cake from pan and place topping side up on a serving plate.
You can substitute buttermilk or yogurt in place of the sour cream in this recipe.
This cake can be made in a 9×13-inch rectangular baking pan. If you prefer to use a 9×13-inch pan, I would just pour all the batter into the pan and then sprinkle all the streusel on top. It’s a pain to make the layers, though it can certainly be done. Just bear in mind that you’ll have to spread the batter really thinly if you want layers.
Wedge Salad is a typical salad served at classic American steak houses as a starter to your meal. It’s traditionally served with crumbled blue cheese and blue cheese dressing, but blue cheese isn’t one of my kids’ favorite cheeses. I love wedge salad, though, so here’s a version I make for them without any blue cheese in it. If you find you’re really missing the blue cheese flavor, go ahead and sprinkle some crumbled blue cheese on your salad. It’s all good!
(Makes 4 servings)
1 small head iceberg lettuce
6 slices of bacon, cut into 1/2-inch pieces
2 slices sturdy white bread, crusts removed
3 Tbsp. butter or margarine
garlic salt, to taste (optional)
1 small tomato, chopped
1/4 small red onion, very thinly sliced
chives, minced (for garnish)
Cut the lettuce into 4 wedges and place them in the refrigerator to keep cold until ready to use.
Fry the bacon until crisp, then transfer to paper towels to drain.
Dice the white bread into small cubes, a little less than a half-inch big.
Melt butter or margarine in a skillet and fry bread cubes, stirring often, until golden and crispy.
Season bread cubes with garlic salt to taste, if desired.
Assemble the salad by placing one wedge of lettuce on each of 4 salad plates.
Pour some dressing over each wedge.
Top with a little tomato, onion, bacon, and croutons.
Garnish with minced chives, if desired.
BACON BUTTERMILK DRESSING
1/2 cup buttermilk
1/3 cup mayonnaise
1 Tbsp. lemon juice
2 tsp. Dijon mustard
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
4 slices bacon, cooked crisp and crumbled
Place all ingredients into bowl of a food processor and process until combined.
Chill until ready to serve.
NOTE: Dressing can be made up to 2 days in advance and kept chilled in the fridge.
This is another dish that’s going on my Christmas Breakfast table this year. It’s a play on one I saw from the Food Network Kitchens a couple of years ago. It’s different because it’s made with tater tots instead of the usual hash browns. I use canned corned beef which is more readily available year round from my local grocery store. If you prefer to use fresh corned beef, by all means go for it! Just chop 1½ pounds fresh corned beef into ½-inch cubes and use it in place of the canned corned beef in this recipe.
CORNED BEEF TATER TOT CASSEROLE
1 bag (32 ozs.) frozen tater tots
1 small yellow onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
2 cans (12 ozs. each) corned beef
8 large eggs
1½ cups whole milk
1 tsp. dry mustard
½ tsp. salt
¼ tsp. pepper
2 cups shredded Cheddar cheese
Preheat the oven to 450°F. Grease a 9×13-inch baking dish with olive oil or cooking spray.
Set aside about 2 cups of the tater tots to use for topping.
Arrange remaining tater tots in single layer on bottom of prepared baking dish.
Drizzle a little olive oil over the tater tots or spray lightly with cooking spray.
Bake about 25 minutes or until tater tots are golden brown. Set aside to cool.
In large skillet set over medium-high heat, sauté onions, red and green peppers.
Add corned beef and cook, breaking up corned beef with the back of a spoon and stirring together well. Allow to cool.
Whisk eggs together in a bowl, then whisk in milk, mustard, salt and pepper.
Spread corned beef mixture over cheese.
Pour egg mixture over everything. If making ahead, cover the casserole at this point and refrigerate overnight.
To cook, remove casserole from refrigerator at least 30 minutes before baking.
Preheat the oven to 350°F.
Scatter reserved 2 cups tater tots over casserole.
Top with shredded cheese.
Bake until egg mixture is set and top is golden brown, 55 – 60 minutes.
This is a great casserole to serve for breakfast on a weekend morning. I’m making it for Christmas breakfast this year actually. It’s easy to do and better still, you can make it a day in advance. I like to serve this casserole with a bowl of salsa on the side. Yum!
BREAKFAST CORN CASSEROLE
3 Tbsp. butter
1 small onion, chopped
4 ozs. chopped fresh kale
1 tsp. fresh thyme leaves (can substitute dried)
½ tsp. salt
¼ tsp. pepper
2 cans whole kernel corn, drained
2 cans cream-style corn
1 lb. ham, diced
½ cup sour cream
1 box cornbread mix (like Krusteaz or Marie Callenders)
2 cups shredded sharp cheddar cheese
Preheat the oven to 350°F. Grease a 9×13 pyrex glass baking dish.
Melt butter in a large pot over medium heat.
Add onions, kale, thyme, salt and pepper, and cook, stirring frequently, until kale is soft and onions are translucent.
Add corn, ham, and sour cream, and cook until hot and bubbly.
Pour corn mixture into prepared baking dish; set aside. If making ahead, cover and refrigerate overnight at this point.
Next day, remove casserole from refrigerator at least half an hour before baking.
Prepare the cornbread batter according to directions on the back of the package.
Stir 1 cup cheese into cornbread batter.
Pour cornbread batter over corn mixture in baking dish.
Top with remaining 1 cup cheese.
Bake for 35 minutes or until corn is bubbling and corn bread topping is done.
Every year, when Thanksgiving would roll around, I would try a new stuffing recipe to serve with our turkey. I tried making chestnut stuffing, cornbread stuffing, caramelized onion stuffing, ciabatta stuffing, cranberry nut stuffing, sundried tomato stuffing, you name it. The kids never liked any of them! Then came the year when I finally gave up and said, “I’m not making stuffing this year.” Strangely enough, everyone went up in arms when they heard that. So at the last minute, I sent Old Goat to the grocery to buy some Stove Top “instant” stuffing. Well wouldn’t you know it, for the first time in years, there wasn’t a lick of leftover stuffing in the bowl!
Well I’m nothing if not a quick learner. Stove Top was the key! Since then, I’ve made Stove Top stuffing every year. I just doctor it up with a few ingredients to make it fancier and no one ever guesses that the stuffing wasn’t made from scratch. The empty bowl each Thanksgiving is a testament to how yummy this stuffing is. And my big smile is the testament to how easy it was to actually make.
The amount of stuffing you make depends on how many people you’re having over for dinner. I usually make 6 boxes for our family shindig, but we have a large family. I’ll post the ingredients for one box of stuffing and you can just multiply it as you need to.
EASY SAUSAGE APPLE STUFFING
1 box (6 oz.) Stove Top stuffing
½ lb. bulk sausage
¼ medium onion, diced
½ stalk celery, sliced
½ – 1 apple, peeled and cut in cubes
Prepare stuffing according to package directions in a large pot.
In a skillet, brown sausage with onion and celery.
Stir in the apple and continue to cook until apple is beginning to soften but isn’t mushy. You can use a half to a whole apple, depending on how much you want.
Drain and discard any grease rendered by the sausage.
Pour sausage mixture into the pot with the prepared stuffing.
It’s cherry season and the cherries are out in full force. I see them everywhere – at the farmer’s market, in the grocery stores, on street vendor’s tables – and they’re absolutely delicious! So dark and sweet and juicy.
I picked up a sackful from the store yesterday and decided to make them into a fresh cherry cobbler. I love fruit cobblers, don’t you? Especially when they’re just out of the oven and served warm with a big scoop of vanilla ice cream melting on the side. Yum! As an added bonus, they make the house smell so good while they’re baking, too!
If you have a cherry pitter, use it. It sure makes the work of pitting each cherry a lot easier. I used to be the Room Mom for my kids’ kindergarten classes and one year, as a thank you gift, the children gave me a pretty white basket filled with fresh cherries. Tied to the basket’s handle with a red-and-white checkered ribbon was a silver cherry pitter. I still have that same cherry pitter to this day. It’s proven to be a mighty useful contraption over the years.
FRESH CHERRY COBBLER
4 cups fresh cherries
2 cups sugar
2 cups flour
3 tsp. baking powder
½ tsp. salt
1 can evaporated milk (or 2 cups fresh milk)
1 cup butter, melted
¼ cup demerara sugar (or plain white sugar), optional
Wash, stem, and remove the pits from the cherries. Set aside.
Preheat oven to 350°F. Generously butter a 9×13 pyrex glass baking dish.
Using a wire whisk, whisk the sugar, flour, baking powder, and salt together in a large bowl.
Empty the can of evaporated milk into a measuring cup and add enough water or fresh milk to make it amount to 2 cups.
Add the milk and melted butter into the flour mixture and whisk together well. Batter will be thin.
Pour batter into prepared baking pan.
Scatter the cherries over the top of the batter, distributing them evenly so you get a cherry in every bite.
Sprinkle the top with the ¼ cup demerara sugar, if using.
Bake for about 50 minutes or until top turns light brown and toothpick inserted in center comes out clean.
Serve warm with vanilla ice cream or whipped cream.
NOTE: You can make this cobbler with blackberries, raspberries, blueberries, strawberries, peaches or any other fruit you like.
This recipe can easily be halved and baked in a 9-inch square pan for a smaller cobbler.