Shrove Tuesday Pancakes – A Bonus Recipe

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This past Tuesday was Shrove Tuesday, also known as Fat Tuesday.  When I met first met my husband, he talked about Shrove Tuesday and Shrove Tuesday pancakes.  He told me stories about eating them for dinner each year.  This was totally foreign to me.  I had no idea what he was talking about and had never heard of this “holiday.”  Growing up, his family always celebrated Shrove Tuesday as an English tradition.  It was something they did for fun and looked forward to year after year.

My sister-in-law, Amy, was kind enough to be a guest blogger and to share the traditional Shrove Tuesday Pancake recipe passed down through their family.  Rather than this being a recipe and history of my Grandma Dora’s, it’s an old one of another important family to me, the one that I married into.

Enjoy!  Wendy

Shrove Tuesday Pancakes – Written by Guest Blogger, Amy.

Our great-great-grandfather, Frank, came to America 1874, in search of a better life than he had known as a member of the working class in England. He spent eight years working for his uncle and cousins, until he could pay back the money his uncle had loaned him for his passage to America and earn enough money to buy his own farm land. In 1892, he married a young Baptist woman named Lemira. They attended the local Baptist Church, but Frank maintained his membership with the Church of England.

In 1900, tragedy struck when Lemira died suddenly and unexpectedly at the young age of 28. Frank was devastated and knew their four small children needed a woman to care for them, so he wrote to his sister in England and asked her to come. Fanny, whom the children always called “Auntie,” gave up everything she knew in England to live with her brother’s family and help him raise his children.

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“Auntie,” who passed down our Shrove Tuesday traditions.

Most of our family traditions came with Auntie from England. I assume the Shrove Tuesday tradition was originally part of their commitment to the Church of England. The idea was to use up ingredients that could not be eaten during the season of Lent. For us, it was just a fun family tradition.

Shrove Tuesday Pancakes

  • 6-8 eggs
  • 2 cups milk
  • little salt
  • flour, enough to make a thick batter

Fry in oil skillet.  Cook until the edges have bubbles and are light brown, then flip until the other side is light brown.  Serve with lemon, lime or orange juice and sugar.  You can use syrup if you prefer.

IMG_9521I gathered the ingredients and got to work.

IMG_9538I used 8 eggs and started by beating them with the two cups of milk. Great Grandma always used a fork instead of a whisk, so that’s what I did. I then added the pinch of salt and the flour, mixing in one cup at a time. After adding about 3 1/2 cups of flour, it seemed to be the right consistency. It should drip off the end of the fork, but not be runny.

IMG_9563I heated a small amount of oil in my electric frying pan and used a ladle to scoop the batter into the frying pan.

IMG_9551You’ll know it’s time to flip the pancake when it gets a little bubbly and you can see the edges beginning to cook. When you flip it, the side that has been cooking should be light golden brown.

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The edges curled upward slightly, so I pushed them down with my spatula to make sure they were getting cooked in the oil. When the bottom side also looked golden brown (I usually had to peek a couple of times), I took the pancake off the heat.

IMG_9576Traditionally, we would sprinkle the pancakes with sugar and then squeeze lemon juice or orange juice over them. A few of us – I won’t name names – used to cheat and use syrup.

IMG_9578That’s all there is to it! This recipe made 8 big pancakes, which was enough to feed my family of four with one pancake left over.

I hope you enjoy a tradition that my family looks forward to each year.  Try it and it may become a favorite of yours too!

Happy Cooking!

Amy, Guest Blogger and sister-in-law of Wendy.

White Nut Bread

On Sunday afternoons, after church, we often go over to my parent’s house for lunch.  I always try to bring something to share, to help with the meal.  I found a recipe in my Grandma Dora’s recipe box for White Nut Bread.  I decided to make it because it seemed like a simple, easy recipe and something we could all enjoy with lunch.  When we got to my parent’s house on Sunday, I set the bread on the kitchen counter and began to help get the meal going and on the table.  As my dad looked at the loaf of bread I had set down, he said, “I remember that my mom used to make a nut and raisin bread that kind of looked like that.  She made it a lot and I always liked it.”  He didn’t know that I had actually found and made her recipe.  I said, “This IS your mom’s recipe!  I got it from her recipe box!  This is her recipe for White Nut Bread!”  I was so pleased that what I had made looked like and reminded him of Grandma Dora’s!  He said it was really good and tasted the way he remembered it!

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White Nut Bread

  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg, beaten
  • 1/2 cup raisins
  • 1/2 cup nuts (or more as desired)

Mix together all dry ingredients.  Add nut meats and raisins.  Mix in milk and the beaten egg.  Put batter into a greased loaf pan.  Let rise 1/2 hour.  Bake at 350 degrees for 45-50 minutes or until an inserted toothpick comes out clean.

NB - Dry IngredientsI began by mixing together the dry ingredients.

NB - Nuts and Raisins

Then, after chopping up the nuts (I used walnuts) I added them to the dry ingredients with the raisins.  I actually used a full cup of chopped walnuts.

NB - Wet Ingredients AddedOnce the nuts and raisins were mixed in, I added and blended in the milk and beaten egg.

NB - In loaf panI poured the batter, which was very thick, into a greased loaf pan.  I covered it and let it rise for 30 minutes before putting it into my preheated oven.

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I baked the White Nut bread for about 50 minutes.  It was a beautiful golden brown loaf.  This recipe has very little sugar in it, only a half cup, so because I didn’t think the bread itself would be very sweet, I decided to add some frosting!!

NB - Frosted1I made a thick glaze of powdered sugar and milk and put it on the loaf while it was still slightly warm.

NB - Frosted and Sliced

Nothing makes a loaf of bread better than thick frosting!

NB - Frosted and Sliced3The bread had a nice, chewy outside and a delicious, soft inside!  The sweet raisins and frosting were a nice compliment to the nutty flavor of the walnuts.

NB - Fosted and Sliced2My family really enjoyed the White Nut Bread along with our Sunday lunch.  I was glad I had made it and that it turned out to be such a delicious recipe, one that reminded my dad of his childhood!

Happy Baking!

Wendy

Pancakes

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My dad lived on a dairy farm when he grew up, so I imagine my grandmother made a lot of big hearty breakfasts for after the morning milking.  I’ve always liked making big breakfasts too.  When my niece and nephews come stay overnight at my house, before they go to bed they usually say, “Auntie, what are you going to make for breakfast?”  Pancakes is one of their usual requests so when I saw this recipe in my grandmother’s recipe box, I decided to give it a try.

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Pancakes

  • 3/4 cups whole wheat flour
  • 3/4 cups white flour
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 2 eggs
  • 1 1/2 cups sour milk
  • 2 1/2 tablespoons melted shortening

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I started by souring the milk.  I put 1 1/2 tablespoons lemon juice (vinegar can also be used) in the bottom of a 2 cup liquid measuring cup.  I then filled the measuring cup up to the 1 1/2 cups mark with milk.  I let that sit while I put the other ingredients together.

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I combined all of the dry ingredients and stirred them with my whisk.  In another bowl I combined the now soured milk, eggs and melted shortening (I actually just used canola oil because it was easier.).

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I then added the wet ingredients into the dry and stirred them all together.

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I heated up the griddle and made pancakes!

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These were simple to put together.  I wasn’t sure how the whole wheat flour would affect the taste, but they had a good, wholesome flavor.  These pancakes are great for a Saturday morning family breakfast.  I hope you give them a try.

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Happy Baking!

Amy

Koffee Kuchen

My brother-in-law, loves coffee cake.  There are several recipes for coffee cake in Grandma Dora’s recipe boxes and he keeps suggesting we try one.  One afternoon I was at Wendy’s house.  She had dinner in the crock pot, so I decided to make muffins to go with it.  Then, I remembered the coffee cake recipes and decided to try one of those instead.  The Koffee Kuchen looked a bit different than the others, so I thought I would try it out.

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Koffee Kuchen

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 beaten egg yolks
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 2 stiff beaten egg whites

Cream shortening and sugar;  add egg yolks.  Add flour sifted with salt and baking powder alternately with milk.  Fold in egg whites.  Pour into waxed paper lined 8 inch square pan.  Blend 6 tablespoons flour, 1/4 cup brown sugar, 2 tablespoons butter and 1/2 teaspoon baking powder.  Sprinkle over cake.  Bake in moderate oven (350 degrees) 40 to 50 minutes.  Cut in squares.

I started out by separating the eggs and beating the egg whites until they were stiff.

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I then removed the egg whites to another bowl and creamed the shortening and sugar.

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I added the egg yolks. Then, I combined the dry ingredients and added them to the creamed mixture alternately with the milk.  After that I folded in the egg whites and poured the batter into an 8 inch square pan (I did not line it with waxed paper although it is probably a good idea.).

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Then I blended the topping ingredients.  This was an interesting, a topping with baking soda in it.  I’d never made one like this before and was curious to see what it was like after it baked.

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I sprinkled it on the cake and put it in the oven.

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I baked it in the oven at 350 and after about 40 minutes it came out smelling and looking delicious.

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It tasted different that a traditional coffee cake – there is no cinnamon.  It has it’s own distinct flavor.  Even though it was my brother-in-law’s request, my dad is the one who ended up devouring it!  Give it a try and serve it with coffee or just by itself.  I think you will be glad you did.

Happy Baking!

Amy

Cinnamon Rolls (or Sweet Dough)

Grandma Dora, Mother, Grandmother

Grandma Dora as a child with her mother (left) and Grandmother (right).

My Grandma Dora grew up as an only child.  She lived near her grandparents, so I would guess that she spent a lot of time cooking and baking with both her mother and grandmother.  Grandma Dora’s grandparents came to America from England as adults, so perhaps some of her cooking and baking skills had English roots.  Many of the recipes from Grandma’s recipe box came from friends and neighbors, but I am sure some of them came from her mother and grandmother as well.  In fact, some of them are written in her mother’s handwriting.  I like to imagine that this recipe for sweet dough is one that three generations made together.

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Sweet Dough

  • 2 packages yeast
  • 1 cup lukewarm water
  • 1 cup lukewarm milk
  • 1/2 cup butter
  • 2/3 cup sugar
  • 1 teaspoon salt
  • 2 eggs, well beaten
  • Grated rind and juice of 1/2 lemon
  • 1/8 teaspoon nutmeg
  • sifted flour – 7 cups or more

Pour water over yeast, stir and let stand about 10 minutes.  Scald milk and cool until lukewarm.  Cream together the butter, sugar and salt;  add eggs, lemon if used, and nutmeg.  Add lukewarm milk to softened yeast and blend this liquid with 3 cups flour.  Beat smooth, then add butter mixture and enough more flour to make a medium soft dough.  Knead smooth, but keep as soft as can be handled without sticking.  Let rise in a cozy warm place until fully doubled.

Filling:

  • 4 tablespoons butter or margarine
  • 2/3 cup sugar
  • 4 teaspoons cinnamon

After the dough has doubled in size, punch down and flatten out on a lightly floured surface.  Use a rolling pin to roll into a large rectangle.  Spread with 4 tablespoons butter or margarine.  Mix sugar and cinnamon together.  Sprinkle over the dough.  Roll dough up tightly;  pinch edge of dough into roll to seal.  Cut roll into 1-inch slices.  Place in 3 greased 9×13 pans.  Cover and let rise in warm place 1 to 1 1/4 hours or until double.  Heat oven to 375 degrees.  Bake 15 to 20 minutes or until golden brown.  Remove from pan to wire rack.  Drizzle vanilla glaze over warm rolls.

Vanilla Glaze:

Mix 3 cups powdered sugar, 1 1/2 teaspoons vanilla and 2 to 4 tablespoons milk until smooth and thin enough to drizzle.

Grandma Dora’s recipe is only for the sweet dough.  I am sure it could be used to make different things such as sweet bread or even doughnuts.  I decided to make it into cinnamon rolls as I’m sure my grandmother did many times.  I used my own recipe for the filling and glaze.  I am used to making cinnamon rolls by dumping all of the ingredients into the bread machine and letting it make the dough for me, so this was a little different.

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I stirred the yeast into the warm water and let it set.  I scalded the milk on the stove and then let it cool.

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I creamed the butter, sugar and salt in the Kitchenaid.

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Then I added the eggs and decided to put in a tablespoon and a half of lemon juice (I didn’t have any whole lemons on hand.).  I don’t like nutmeg, so I didn’t add it, but I’m sure it would be fine to add.  I took the creamed butter mixture out of the Kitchenaid and put it in another bowl.  I then put the softened yeast and lukewarm milk into the Kitchenaid and added 3 cups of flour and then put the creamed butter mixture back in.

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After that mixed, I put the kneading hook attachment on and added about 4 more cups of flour (I could have kneaded it by hand, but decided to take the easy way out and use the kneading hook.).  The dough was nice and soft, so I put it in a greased bowl and let it rise.

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I covered the bowl with plastic wrap so the dough wouldn’t dry out.

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Once it was doubled in size,

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I punched it down and put it out on the lightly floured counter.

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I then rolled it out, buttered it, sprinkled on the cinnamon and sugar, and rolled it up!

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I cut it into 1-inch slices.  To do this, I used a piece of floss.  I put the floss under the roll, then brought it up and crossed it, so it would cut.  After all of the pieces were put into the greased 9×13 pans (this makes a BIG batch and they need space in the pans so they can raise) I covered them with plastic wrap again (I grease the plastic wrap so it won’t stick) and let them rise.  Once they were doubled, I popped them into the preheated oven and baked until golden brown.

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They turned out beautifully and were even more beautiful with the frosting.  Because they made such a big batch, I shared them with my family and even a neighbor.  All of these instructions may make them sound very complicated, but it really wasn’t too bad and it was well worth the effort!  I hope you give these a try.  You’ll have plenty to share, which is always fun!

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Happy Baking!

Amy

Fruity Baked Oatmeal – A Bonus Recipe

You might recall that when I gave you the recipe for the oatmeal bread I mentioned I really love baking with oatmeal.  I do.  And, so I have another oatmeal recipe for you.  I have been baking this breakfast dish for many years and it is one of my favorites.  I had never had baked oatmeal until I went on a retreat with some friends.  They were going to a missions conference at a retreat center and I went along with them to watch their boys during the meetings.  It was a nice place and I remember that they served baked oatmeal for breakfast.  I loved it and so I began looking for a recipe.  Once I found this recipe, I never turned back.  I’ve tried other baked oatmeal recipes, but they never measure up to this one.  I will give you the original recipe and then tell you how I have changed it over the years.  Both the original recipe, and the “healthier” version I have come up with are worth your time!

Fruity Baked Oatmeal

  • 3 cups quick-cooking oats
  • 1 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 1 cup fat-free milk
  • 1/2 cup butter, melted
  • 3/4 cup chopped peeled tart apple
  • 1/3 cup chopped fresh or frozen peaches
  • 1/3 cup fresh or frozen blueberries
  • Additional fat-free milk, optional

In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon.  Combine the eggs, milk, butter;  add to the dry ingredients.  Stir in the apple, peaches and blueberries. 

Pour into an 8-inch square baking dish coated with nonstick cooking spray.  Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.  Cut into squares.  Serve with milk if desired.

Putting it together is really quite simple.

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Just combine the dry ingredients.

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Then combine the wet ingredients.

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Add the fruit.

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Stir together.

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Put it in the pan and bake.

I have changed it a bit, to try to make it healthier.  Actually, I pretty much make it a little bit different every time.  But overall, here is my “new” version.

Amy’s Fruity Baked Oatmeal

  • 3 cups quick-cooking oats
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons flax seed meal
  • 2 tablespoons wheat germ
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped almonds
  • 2 eggs, lightly beaten
  • 1 cup fat-free milk
  • 1/4 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1 cup chopped peeled tart apple
  • 1 cup chopped fresh or frozen peaches
  • 1 cup fresh or frozen blueberries

The directions to put it together are pretty much the same as the original recipe (dry ingredients, wet ingredients and then mix in fruit).  I use a slightly larger pan since I add more ingredients.  I also bake closer to 45 minutes.

My favorite way to make this is to put all of the ingredients together on a Saturday night.  Then, I stick it in the refrigerator overnight.  On Sunday morning I put it in the oven and it makes a nice breakfast before church.  The leftovers are also good warmed up in the microwave.  You can serve with milk like the recipe states or serve it with a dollop of yogurt.

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I’m glad I found this recipe.  It is one I’m sure I will always keep in my recipe box.  I hope you give it a try and add it to yours.  If you do, let me know what you think!

Happy Baking!

Amy

Granola – A Bonus Recipe

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Granola – I ate this bowl of granola for my breakfast right after I took the picture. It was delicious!

Since it is “back to school” time for a lot of families, I was thinking about how breakfast sometimes has to be done in a hurry.  When I was eating my favorite quick breakfast the other day, I thought about how I should share this great recipe with all of you.  This one, like the zucchini bread and the raspberry pie, is a bonus recipe because it does not come from my grandmother’s recipe box.  My good friend Linda gave me this recipe last summer.  She got it from her sister, also my good friend, Laurel.  I have made a lot of different granola recipes, but once I was given this one, I don’t deviate from it very often.  In fact, I often double it because it can be stored in the refrigerator for up to two weeks or in the freezer for even longer.  And, as soon as it is gone, it is not long before I am stirring up another batch.

The recipe is as follows:

Granola

  • 4 1/2 cups oats
  • 1/2 cup each raw walnuts, almonds and cashews
  • 1/2 cup each raw sunflower and pumpkin seeds
  • 3/4 cup maple syrup
  • 1/4 cup honey
  • 1/4 cup canola or veg oil
  • 1 teaspoon vanilla
Combine dry ingredients and wet ingredients separately  Mix wet into dry and then spread out on a jelly roll pan. Bake at 350 for 40-50 minutes, stirring after 30 minutes and then every 7-8 minutes until beginning to brown. Cool on counter and then place in fridge for 2-3 weeks. This is also delicious with dried cherries, cranberries or raisins.
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Granola cooling in the pan.

One of the nice things about this recipe is how you can change it to suit your tastes or what you have on hand.  I usually use 1/2 cup of flax seed meal and 1/2 cup of wheat germ in place of the sunflower and pumpkin seeds because that is what I have.  I also lower the maple syrup to 1/4 cup so I am eating less sugar and it still tastes great.  I also use whatever nuts I have on hand at the time.  It is so simple to put together.  I usually top it with yogurt and fresh fruit.
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Childhood birthday part with Linda, Laurel and Beth and our friends Sarah and Michael.

Linda, Laurel and their sister Beth were some of my sisters, brother and my best childhood friends.  In fact, they are more than childhood friends – they are our forever friends because we love them still and feel like we are with family whenever we are with them.  Thank you for the great recipe girls!
Happy Baking!
Amy