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.

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Ham and Cheese Whirls – A Bonus Recipe

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The Superbowl is coming and it is snack food time!  Our family always has a little party featuring our favorite snacks.  Wendy usually makes my favorite, Mexican Layered Dip.  And, her husband, who is a great cook, makes a variety of good snacks.  I usually add some dishes of my own and it is a lot of fun.

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Last Saturday, after going on another hike in the snowy woods, we came back hungry and decided to make Ham and Cheese Whirls.  We were talking about what a great Superbowl snack they would be.  The recipe is actually, from our older sister, Rebekah.  Everyone worked together, and we had these delicious treats on the table in no time.

Ham and Cheese Whirls

Biscuit: (or substitute 1 loaf frozen bread dough, thawed)

  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup milk

Filling:

  • 2 cups shredded cheddar cheese
  • 1 cup finely chopped cooked ham
  • 1/4 cup finely chopped celery
  • 1/4 cup mayonnaise

To make biscuit:  Mix dry ingredients.  Then add milk slowly.

For filling:  Mix cheese, ham, celery and mayonnaise.

Roll out biscuit into a rectangular shape.  Spread on filling.  Roll up and cut into rolls on greased pan.

Bake at 375 degrees for 15 minutes or until golden brown.

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First we put the dry ingredients into the Kitchenaid. (You could also use frozen bread dough, or make up some bread dough in your bread machine.)

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Next we added the milk slowly and mixed until it formed a soft dough.

Ham and Cheese Whirls 011We put the dough out on the floured counter top.

Ham and Cheese Whirls 012We rolled out the dough into a rectangular shape (We doubled the dough since there were a lot of us eating, so it was bigger than one batch would look.).

Ham and Cheese Whirls 013While some of us were making the dough, others were shredding the cheese,

Ham and Cheese Whirls 002cutting up the celery,

Ham and Cheese Whirls 009and dicing the ham.

Ham and Cheese Whirls 014We mixed those three ingredients together along with the mayonnaise to create the filling.

Ham and Cheese Whirls 015Next, we spread the filling all over the rolled out dough.

Ham and Cheese Whirls 016Then it was time to carefully roll the dough up like you would cinnamon rolls.

Ham and Cheese Whirls 017Once it was all rolled, it was time to cut it into rolls.

Ham and Cheese Whirls 019We used a piece of floss to cut the rolls.

Ham and Cheese Whirls 020The floss keeps the dough from getting smashed like it might if using a knife.

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When the rolls were cut, they were placed on a cookie sheet.  We put them in the oven for about 15 minutes at 375 degrees.  My nephew thought they looked so good that he wanted to try one before we cooked it!

Ham and Cheese Whirls 032I think the cooking was worth his wait because they came out of the oven golden and bubbly.

Ham and Cheese Whirls 042I’m glad we made a double batch because we all liked them!

Ham and Cheese Whirls 044Ham and cheese whirls are a dish I definitely recommend for your Superbowl Party.  Give them a try and let us know what you think!

Happy Baking!

Amy

Baked Macaroni and Cheese – A Bonus Recipe

Do you have a “go-to” meal?  Whenever we come home and it’s already dinner time or I need to go grocery shopping, but haven’t had time, I always find myself whipping up Baked Macaroni and Cheese.  I was having one of “those” days so I decided it was time to fallback on my old “go-to” recipe.

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Baked Macaroni and Cheese

  • 2 tablespoons corn starch
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard (optional)
  • 1/4 teaspoon pepper
  • 2 1/2 cups milk
  • 2 tablespoons butter
  • 2 cups shredded Cheddar Cheese
  • 8 oz elbow macaroni (about 1 3/4 cups), cooked and drained

In a saucepan, combine the first 4 ingredients, stir in milk.  Add butter while stirring constantly.  Bring to a boil and whisk for one minute.  Stir in 1 3/4 cups cheese until melted.  Add noodles.  Pour into greased casserole dish.  Sprinkle with remaining cheese. Bake uncovered at 375 degrees for 25 minutes or until lightly browned.

Mac1I started by whisking together the corn starch, salt, dry mustard and pepper.

Mac2Then I added the milk and butter and whisked continually until it began to thicken.  Once it came to a boil, I whisked it for one minute.

Mac4I added the cheese and whisked it until it was melted.

Mac5I strained the cooked noodles.  (I like to pick fun noodles.  I hate boring elbows!)

Mac7Next, I added the cheese mixture to the noodles and mixed well.

Mac8I poured the cheese mixture into my greased 9 x 13 (I had doubled the recipe.) and sprinkled on the remaining cheese.  I popped it into the oven at 375 degrees and baked it for 25 minutes until it was bubbling and beginning to brown.

Mac9

I served it up with green beans and zucchini bread.  It was delicious!  It’s an easy and filling, made from scratch meal that my whole family loves!

Happy Baking!

Wendy

 

 

 

Deep Dish Chicken Pot Pie – A Bonus Recipe

There are certain meals that just qualify as “comfort food.”  Chicken pot pie is definitely one of them.  There is just something about this creamy dish, as the weather turns colder, that just hits the spot.  I have been making this recipe for many, many years and I never get tired of it.

Deep Dish Chicken Pot Pie

  • 3 cups cubed cooked chicken
  • 1 cup sliced cooked carrots
  • 1 cup diced cooked potatoes
  • 1 cup frozen green peas
  • 1/3 cup unsifted flour
  • 2 tablespoons chicken flavor bouillon or 6 chicken flavor bouillon cubes
  • 1/8 to 1/4 teaspoon pepper
  • 4 cups milk
  • 6 tablespoons butter or margarine
  • 2 cups biscuit baking mix

Preheat oven to 375 degrees (or temperature of biscuit mix).  In a saucepan melt butter.  Stir in flour, bouillon and pepper.  Add milk slowly while stirring.  Cook and stir until mixture thickens.  Add remaining ingredients except biscuit mix.  Mix well.  Pour into 2 1/2 quart casserole (9×13).  Prepare biscuit mix for rolled biscuits.  Roll out to cover casserole.  Cut slashes in center of dough.  Place on top of casserole and crimp edges.  Bake 40 minutes until golden.

Note:  You may omit bouillon and replace 1/2 of milk with chicken broth.

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I started out by cutting up the carrots . . .

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and the potatoes.

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I also cooked and cut up the chicken.  I then boiled the potatoes and carrots in a pan, so they would be ready to add when the time came.

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I melted the butter in a saucepan and stirred in the flour and pepper.  I then added the 2 cups of milk and 2 cups of chicken broth and stirred until the mixture became thick.

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Once the mixture was thick enough, I added in the cooked carrots and potatoes and the cut up chicken.  Unfortunately, (or fortunately for the non-pea lovers in the world) I didn’t have any peas, so I had to leave them out.  (They do add a nice touch of color, though, so I would recommend using them if you have them on hand.)

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I then, made up the biscuit dough (I used Bisquick, but I’ve also made them from scratch and they work fine either way.) and rolled it out until it was the right size to go over the casserole dish.  I poured the chicken and vegetable mixture into the pan and then covered with the biscuit dough.  I put it in the preheated oven.  The recipe says 40 minutes, but I have found it usually takes less time than that for the biscuit dough to turn a golden brown and the filling to begin bubbling a little bit.

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I then pulled it out of the oven and my whole family enjoyed it.  I hope your family will enjoy it too!

Happy Baking!

Amy

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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

Pork Kabobs – A Bonus Recipe

This post has been contributed by Guest Blogger, Matt.

I have never looked through my grandmother’s recipe box.  As a matter of fact, I’m not even sure I have ever seen it.  So when Wendy and Amy asked me to be a guest blogger with some of my recipes, I wondered how I could help.

One thing I love to do is cook outdoors.  From grilling, to an open fire fish fry, or even making our Thanksgiving dinner over the fire, I enjoy being outdoors when I cook.  The more of the meal I can do in the open air, the better I feel about it.

My grandpa was a master griller.  I remember helping him make his secret sauce for what he called “Denver Steaks.”  He never told anyone how to make it.  Not even me, while I was helping him.  “A little bit of this, and a little bit of that.” was all he ever said went into it.  I guess I inherited his neglect of writing down recipes.  I seldom write down what I make, but I always remember what I put into a recipe.  So when I was asked to write up a kabob recipe I made recently, I was a little bit worried about getting all of the measurements right, but I did my best.

kebob dinner

These kabobs can be made with any kind of meat you would like to grill, as well as any veggies you have that are big enough to go on a skewer.  I happened to have some pork loin that I was planning to grill, but I have made this recipe with beef and it could be done with chicken as well.  I had recently picked up some sweet peppers at a nearby farm market (the same one that Amy talked about in her Golden Apple Bars recipe) , and I had a sweet onion as well as a hot onion.  I threw in some baby portabella mushrooms, tomatoes and I had all of the fixin’s I needed.

I began by putting together my marinade.  This is a basic marinade that I use for much of my grilling.  It’s incredibly simple, too.

marinade

Matt’s Marinade

  • 1/2 cup Olive Oil
  • 1 clove minced or chopped garlic
  • 1 teaspoon pepper
  • 1 tablespoon soy sauce

I often modify this marinade, depending on the meat and how large the amount is that I need.  For this particular recipe I doubled the marinade, added two tablespoons of teriyaki sauce, and another two teaspoons of soy sauce.  I have been known to add things like ginger, mustard powder, onion, or other spices that go well with particular meats.

kebob bowl

kebob ingredients

After blending the marinade, I poured it over the large bowl that I cut the onions, peppers, mushrooms, tomatoes and meat into.  I stirred the ingredients and placed them in the refrigerator for four hours, shaking up the bowl occasionally.

kebob rack

While the grill was preheating, I skewered the meat and vegetables.  There is no right or wrong order, but I prefer to put the meat next to onions for the flavor that they give.

kebob grill

I turned the burners to low, and placed my kabob racks on the grill, turning them occasionally. The low burner temperature allows the vegetables to cook through, without the meat getting over done.

kebobs done

I served these with fresh raspberries, pineapple, and a side of rice. The meal was met with rave reviews!

My grandpa might not have been happy that I just shared my recipe, but he sure would have been proud!

Happy Grilling!

Matt