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.

Auntie

“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.

Caramel Apple Salad – A Bonus Recipe

We had another family birthday party this past weekend.  My niece turned 12!  How can she possibly be that old?  I remember the day she was born.  We traveled 1.5 hours in the car to the hospital to see the first grandchild, my first niece, on our side of the family.  We all rode together and still to this day, tease our mom for how crazy she was.  I guess the birth of the first grandchild does something to women.  They get in a “baby zone” and can’t hear or see anything that doesn’t have to do with getting them to the hospital.  NOTHING will keep them from seeing their new grandbaby!

For my niece’s party this past weekend, I wanted to make Caramel Apple Salad.  My sister, Rebekah had passed this recipe on to me a long time ago.  It sat in my recipe box for years before I made it recently.  It’s delicious and makes a large bowl, so I always like to make it when I will be sharing with a group.  She had received it from her grandmother-in-law, Grandma Slager.

Caramel Apple Salad

  • 1 – 8 oz container Cool Whip
  • 1 – 8 oz can crushed pineapple with juice
  • 1 – 3 oz, small box butterscotch instant pudding
  • 3 cups chopped apples
  • 1 cup mini marshmallows
  • 1 cup dry roasted peanuts (or any kind you choose)

Mix all together except for Cool Whip.  Fold in Cool Whip last.  Chill.

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With just a few ingredients and no baking or cooking, it was the perfect, easy side to make when all of the crazy cousins would be together!

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I simply dumped the chopped apples (you don’t even need to peel them!), nuts and crushed pineapple into a big mixing bowl. (This is when you’d add the marshmallows too, but I don’t like marshmallows in salads, so I left them out.)

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Next, I poured in the butterscotch pudding mix.

CAS4I stirred until the butterscotch pudding was incorporated.

CAS5Then, I added the whole container of Cool Whip.

CAS6I stirred that in until it was well blended.

CAS7Last, I transferred it to a serving bowl and put it in the refrigerator to chill until it was served.  (I wouldn’t suggest making this the day before as the apples will get soggy.)

That’s it!   It is SO simple and so good!  The crunch of apples, with the sweetness of pineapple and saltiness of peanuts all combined in a blanket of caramely Cool Whip!  Yum!  Take this dish to your Christmas get-to-gethers and work parties.  You won’t disappoint!

Happy Mixing!

Wendy

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.

fruity baked oatmeal 007

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

Golden Apple Bars – A Bonus Recipe

One Apple It is one of my favorite times of year, apple season.  Last Saturday we made our first visit of the season to the apple orchard.  We have a quaint orchard that we like to go.  We like it because it hasn’t “gone commercial.”  The farm is owned by a man who we refer to as “Grandpa” and his son, who has taken over most of the business as years have passed by.  When you arrive, you drive back to the apple orchard and check in at the old wooden stand to find out what kind of apples are ready.  You follow the signs to the neatly marked rows of beautifully groomed fruit trees.  As of Saturday, Honeycrisp, Gala and McIntosh were ripe.  Others still need “a week or so longer to sweeten up.”  The apples looked so beautiful hanging from the trees.  We picked more than we needed and plan to go back for other varieties.  Our family had fun picking and of course eating them!  While we were picking, Wendy and I were dreaming up different apple desserts that we could bake.  Fresh apples make the best recipes!

Apples One of the recipes that came to mind was a delicious recipe I received from one of my good friends – Golden Apple Bars.  She made this when I was at her house one autumn evening.  I liked it so much she sent me home with a plate full of them!  I had to ask her for the recipe.  I wanted to share it with you, so you can whip up this easy dessert after you make your visit to the apple orchard!

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Golden Apple Bars

Golden Apple Bars

  • 2/3 cup butter or shortening
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup peeled and chopped apples

Cream butter, eggs and sugar.  Add dry ingredients, vanilla and apples.  Bake in a greased 9 in. x 13 in. pan at 350 degrees for 30 minutes.  Once bars have cooled to warm rather than hot, mix powdered sugar and milk to form a thick frosting.  Drizzle on top!

Apple Cake Slice

Golden Apple Bars

Golden Apple Bars are moist and delicious!  The touch of frosting drizzled on the top adds an extra hint of sweetness.  Enjoy them this fall, with a good friend and a mug of warm apple cider!

Happy Baking!

Amy

Blueberry Peach Bread – A Bonus Recipe

Peach Blueberry Bread

Blueberry Peach Bread

About a month ago, it came to that spot in the summer when the peaches and blueberries are ripe at the same time.  I love that time.  First, my parents, my sister, my nephews and I went blueberry picking.  One of my nephews loves blueberries – I mean he LOVES blueberries.  When we were picking he said, “Auntie is it still afternoon?”  “Yeah,” I said, “it’s still afternoon.”  “Oh good!”  he said, “That means we still have more time to keep picking!”  He really is a good little worker in the blueberry patch too.  He knows he’ll be enjoying those blueberries for breakfast all winter long.  My mom and I went a second time and picked more because I love to have them in the freezer too, ready for baking into recipes.

Then, my other sister called to say her farm market had peaches ready.  We always buy our peaches from her farm market because they have the best deal.  So, we had a bushel of peaches and lots of blueberries and I decided I needed a recipe that would use both.  I looked through my grandma’s recipe boxes, but I couldn’t find anything with peaches and blueberries.  So, I looked elsewhere, found this recipe, and changed it up a little to make it the way I wanted it.
Blueberry Peach Bread
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup blueberries
  • 1 cup diced peaches, peeled (about 3 peaches)
  • 1/2 cup plain yogurt

Preheat oven to 350F.
In a large bowl, mix together the flour, baking powder and salt. 
In the bowl of a stand mixer, cream together the butter and sugar. Add in the eggs, one at a time, mixing after each egg is added. Add in the vanilla. Mix well. 
Add in the yogurt and mix until well combined. 
Add in the dry ingredients and mix well. 
Gently fold in the blueberries and peaches. Bake for 1 hour and 15 minutes, or until the top is lightly browned.

Peach Blueberry Bread2

Blueberry Peach Bread

It turned out to be a great recipe.  The combination of the two fruits complimented both the appearance and the taste.  I made a couple of loaves and was able to take one to my parents’ anniversary luncheon at Wendy’s house (the luncheon she talked about when she shared Mrs. Magary’s spice cake).  It was a pretty bread for a special occasion.

I hope you can give this recipe a try.  If you do, let me know what you think.  Frozen blueberries should work just fine and I would think canned or frozen peaches would be okay too.
Happy Baking!
Amy

Raspberry Pie – A Bonus Recipe

Raspeberry Pie

I have been making this recipe for berry pie for years.  Like the zucchini bread recipe, this one is my mom’s recipe, not my grandma’s.  But, since it is so delicious and this is fruit season, I thought I would share it with you as a bonus recipe.

 Raspberries in strainer

I have always made this recipe with strawberries and strawberry jello (which I highly recommend you try as well), but since I had an abundance of raspberries on hand, I decided to try it with raspberries and raspberry jello.  I used a graham cracker pie crust, but I will give you the crust recipe that goes with this pie because it is super simple and I use it in all different pie recipes.

Fresh Berry Pie

Crust:

  • 1 1/2 cups flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 cup cooking oil
  • 2 tablespoons milk

Combine with a fork.  Press into the pie plate with your fingers and prick with the fork many times.  Bake for 10 minutes or until lightly browned at 425 degrees.

Filling:

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water

Cook until thickened.  Remove from the heat and add 1/4 cup jello (flavor of the berries used), cooling slightly.  Add berries to cooled crust.  Pour filling over berries.  Chill.  Whipped topping can be used if desired.

Raspberry Pie Slice

This recipe can be made with raspberries and raspberry jello, strawberries and strawberry jello, or blueberries and peaches with peach jello.  I think the best combination I ever made with this recipe was strawberries, raspberries and blueberries with strawberry jello.  I made it for the 4th of July and it was a hit!  Just like orange ice, this simple no-bake pie is a classic summer dessert.  It is a delicious pie that looks like it took hours to make.

Happy Baking!

Amy

Mrs. Tucker’s Short Cake

Summer in Michigan is such a fun season.  Strawberries, blueberries, blackberries, raspberries, cherries and peaches are all available, fresh and local, throughout the summer.  That’s why I quickly nabbed Mrs. Tucker’s Short Cake out of Grandma Dora’s recipe box as soon as I spotted it.  It’s the perfect recipe to pair with whatever fresh fruit you have available during the summer months.

Mrs  Mrs Tucker's Short Cake2

The recipe is as follows:

MRS. TUCKER’S SHORT CAKE

  • 3 eggs
  • 1 cup sifted cake flour (3 times)
  • 1 teaspoon double action baking powder
  • 1 cup sugar
  • 2 teaspoons lemon juice (I use 1 teaspoon lemon and 1 vanilla)
  • 6 Tablespoons hot milk

Beat eggs very light. Add sugar gradually, beating all the time.  Add extract.  Fold in flour, little at a time.  Add hot milk.  Mix quickly until batter is smooth.

Wet Ingredients

Bowls

I started out by measuring the dry ingredients, the flour and baking powder, into a small bowl and then set it aside.  Next, I cracked three eggs into another, larger mixing bowl and whisked them gently.  I added the sugar and continued to whisk until they were well blended.  Then, because my Grandma had written it in, I whisked in 1 teaspoon of lemon juice and 1 teaspoon of vanilla.  While I slowly stirred the flour Battermixture into the wet mixture, I heated
the milk in the microwave for 1 minute.  Last, I poured in the milk and mixed it in with a rubber spatula.

 

 

 

Just like many of Grandma Dora’s recipes, this one didn’t give any details for baking.  Because of the amount of batter it made, I decided to put it into an 8 x 8 square pan.  I also greased the pan before I poured in the batter, like you would do with any cake recipe.  I wasn’t sure what temperature to bake it at, but the batter was very thin, like a cake mix, so I decided on 350 degrees.  I kept a close watch on it and kept adding more time until it was golden brown and an inserted toothpick came out clean.  It took 26 minutes in my oven.  So the new recipe, for ease of use, is:

MRS. TUCKER’S SHORT CAKE

  • 3 eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 6 Tablespoons hot milk

In a small mixing bowl, combine flour and baking powder, set aside.  In a medium size mixing bowl, beat eggs lightly.  Mix in sugar a little at a time.  Stir in lemon juice and vanilla.  Slowly fold in flour mixture.  Add hot milk.  Mix together until batter is smooth.  Pour into a greased 8 x 8 pan.  Bake at 350 degrees for 25-27 minutes or until a toothpick inserted comes out clean.  Cool.  Serve with fresh berries and ice cream or cool whip.

Short Cake baked and golden brown.

Mrs. Tucker’s Short Cake baked and golden brown.

 

I was eager to try Mrs. Tucker’s Short Cake.  Normally, my husband and I aren’t big fans of short cake because it’s usually not very sweet and rather biscuit like. Unless I top it with a lot of ice cream or cool whip I’m not usually interested.  But because this batter was so thin, I wondered if it would be more like cake than a biscuit.  I knew, that it had to be pretty sweet since it called for a whole cup of sugar.  We were both pleasantly surprised when we tasted it!  It tasted nothing like traditional short cake. It was sweet and moist. The closest thing we could compare it to was a heavier angel food cake.  My husband liked it so much that his was gone before I had finished getting our boys milk to drink with it.  This will be our new go-to short cake recipe.  No more dry, bitter biscuit “cake” for us!

Mrs. Tucker’s Short Cake served with strawberries, blueberries and ice cream!

Happy Baking!

Wendy