MY UNCLE RICK’S BEST BUTTERMILK PANCAKES

Best Buttermilk Pancakes

RICK’S  5 STARS in MY BOOK!
Ingredients
    2 large Egg
    1 cup All-purpose flour
    1 cup Buttermilk, Outdated buttermilk makes better cakes also...Rick
    2 teaspoon Vanilla.
    1 tablespoon Vegetable oil
    1 teaspoon Baking powder
    1/2 teaspoon Baking soda
    1/4 teaspoon Salt
    1 tablespoon Unsalted butter

Preparation

Preheat your griddle to 350 degrees F. If you don''t have a griddle, preheat a frying pan to
medium-heat.

Beat the egg in a medium size bowl until light and fluffy. Stir in remaining ingredients,
except the butter. Use the butter to grease the griddle or frying pan, if necessary, to
prevent sticking. To test the readiness of the griddle or pan, you may place a drop of
water onto it. If it sizzles, then your pan is hot enough to start cooking.

I usually pour my batter into a glass measuring cup and use that to pour the batter onto the
griddle. I find it much easier to pour and control the size of the pancakes. Once the batter
is poured onto the pan or griddle, watch for bubbles forming on top. When bubbles have
started to form, flip your pancakes over to finish the second side. Repeat process until all
batter is used up.

Serve with syrup, a pat of butter and fruit, if desired.
I just finished making these pancakes for breakfast, delish!! I just added cinnamon and
a teaspoon of vanilla extract instead of using butter to grease my skillet I used Crisco
much better it doesn't burn and your pancakes never come out dark, always golden brown.
 BY: MY UNCLE  RICK HOOD

cousin Eddie Manuel (left) Aunt Carolyn and Uncle Rick Hood (right)
 POSTED BY: Anita Joyce Shive-Krasser-Garcia-Mingus-Young             “GRAMMA”

BEST BUTTERMILK PANCAKES

5 STARS in MY BOOK!

Ingredients
    1 large Egg
    1 cup All-purpose flour
    1 cup Buttermilk
    1 tablespoon Packed light brown sugar
    2 tablespoon Vegetable oil
    1 teaspoon Baking powder
    1/2 teaspoon Baking soda
    1/4 teaspoon Salt
    2 teaspoon Vanilla (optional) the secret ingredient
 
    1 tablespoon Unsalted butter

Preparation

Preheat your griddle to 350 degrees F. If you don''t have a griddle, preheat a frying pan to
medium-heat.

Beat the egg in a medium size bowl until light and fluffy. Stir in remaining ingredients,
except the butter. Use the butter or Crisco to grease the griddle or frying pan, if necessary, to
prevent sticking. To test the readiness of the griddle or pan, you may place a drop of
water onto it. If it sizzles, then your pan is hot enough to start cooking.

I usually pour my batter into a glass measuring cup or something with a pouring lip and use that to pour the batter onto the griddle. I find it much easier to pour and control the size of the pancakes. Once the batter
is poured onto the pan or griddle, watch for bubbles forming on top. When bubbles have
started to form, flip your pancakes over to finish the second side. DO NOT PRESS DOWN ON THESE... (I saw that done at a church breakfast once and thought I'd kill the guy! : D HAHA! They are to be light and fluffy, not disks for shooting practice!) Repeat process until all batter is used up or refrigerate for tomorrow.
Serve with syrup, a pat of butter, powdered sugar and fruit, if desired. Eat later as a snack good... grandson Walker "loves pancakes anytime Gramma".
I just finished making these pancakes for breakfast, delish!! I just added cinnamon and
a teaspoon of vanilla extract instead of using butter to grease my skillet I used Crisco
much better it doesn't burn and ur pancakes never come out dark, always golden brown.
ENJOY!!!
BY: Anita Joyce Shive-Krasser-Garcia-Mingus-Young             “GRAMMA”

OATMEAL - LUMBERJACK PANCAKES

Back in the lumberjack days breakfast had to stay with you for a hard day at work! Thus named Lumberjack Pancakes, healthy and filling!
Ingredients     2 cups Ouick Oats Uncooked
    1 1/2 cups Flour
    1/4 cup Sugar (SUB. 1/4 c packed brown suger)
    2 1/2 teaspoons Baking powder
    1 teaspoon Salt
    3 Eggs Beaten
    2 cups Milk
    1/3 cup Margarine Melted

(OPTIONAL) I ADD ALL OF THEM!!   
    1 1/2 teaspoon Vanilla
    1 1/2 teaspoon Cinnamon
    1 cup course chopped-whole Nuts (I like English Walnuts & pecans are okay)
        I just like NUTS ... that’s way I LOVE YOU!
   
Preparation
Combine dry ingredients. Add eggs, milk, and margarine. Mix well. Pour 1/2 cup
batter onto hot greased griddle. Let stand for about 5 min. before cooking.

AWESOME !! Extremely filiing!!
   
***I only had 1 egg on hand so I added another cup of milk. They came out
wonderful. Dense, yet fluffy.
***Half of the batter I made regular, and the second half I added a touch of vanilla
and cinnamon.
   
***On my electric stove I found that they came out best at low heat - level 3. Realy
filling! 2 pancakes are enough to fill you up! Great stuff!
       
***added banana to the recipe. ..also add walnuts.    

***substituted the milk with Eggnog (I had no milk left). Today, I used milk and
added nutmeg and cinnamon.

BY: Anita Joyce Shive-Krasser-Garcia-Mingus-Young             “GRAMMA”

Pineapple Angel Food Cake

This is the easiest, fail proof recipe you can make and it is perfect for church dinners or
cook outs. Since I’m a diabetic, I love it plain, no icing. You can use cream cheese
frosting or drizzled with glaze. The pineapple is such a compliment to the angel food
cake.
Ingredients

    * 1 box Angel Food cake mix (I like Duncan Hines brand)
      1 large (20 oz) can of crushed pineapple (in heavy syrup, do not drain)
NOTE: As a diabetic in the house I can tolerate some sugars but not too much. The
NATURAL JUICE version is definitely my way to go. Excellent snack if you are on
Weight Watchers…very low points!

Instructions

      1. Prep: REMOVE top oven rack; move remaining rack to lowest position.
PREHEAT oven to 350°F. DO NOT GREASE THE PAN.
      2. Pour cake mix into a bowl and add the entire can of crushed pineapple. Mix at low
speed until moistened (30 seconds) and mix at medium speed for one minute. Do not
overmix. I use my angel food cake pan but I saw my daughter-in-law use her 13x9 pan, it
was a nice cake and most people have a 13x9 pan.(UNGREASED)
NOTE: Grease will cause this cake to fail!
      3. BAKE 350°F for 38 to 48 minutes.

      That’s it! It’s so simple but it’s a gorgeous cake, moist and delicious.

BY: Anita Joyce Shive-Krasser-Garcia-Mingus-Young             “GRAMMA”
 

BAKING POWDER BISCUITS

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup shortening or/ butter (cold)
1 egg
2/3 cup milk
1/2 teaspoon cream of tarter

# 1. Sift dry ingredients into bowl (or use a whip); cut in shortening to pea size, (DO NOT OVER WORK).

 # 2. Whip milk and egg together and pour slowly into flour mixture.  Stir to a stiff dough (DO NOT OVER MIX)
# 3. Roll out to about 3/8-1/2 inch and cut with floured glass or biscuit cutter.  Place biscuits as close as you like or spread apart for individual servings (this is the picture shown).
# 4. Let rest 10-15 minutes before baking for larger biscuits and light!

# 5. Bake at 450 degree for 10-15 minutes or until golden brown

BY: Anita Joyce Shive-Krasser-Garcia-Mingus-Young             “GRAMMA”
 

 OLD FASHION-OPTIONAL: I use bacon grease and melt into pan, add biscuits and turn over so both side are greased. 

BREAD-Maybe-the-best Yeast Rolls Ever!

Ingredients   
    2 1/4-oz envelopes Active dry yeast
    1/2 cup Lukewarm water (110 to 115 degrees F)
    1/2 cup Butter or oleo softened
    1/3 cup Sugar divided
    1 1/2 teaspoons Salt
    2 tablespoons Instant potato flakes
    1 cup Hot water
    4 1/2 cups All-purpose flour
                                Optional: substituted 1 cup white flour /w wheat flour.
    Butter or oleo melted (for brushing rolls)
Preparation
In a small bowl, sprinkle yeast and 1 tablespoon sugar in the 1/2 cup lukewarm water and
stir to dissolove. Let stand until foamy, about 5 to 10 minutes. In a large bowl, mix butter,
remaining sugar, salt, potato flakes, and hot water together until combined. Let cool to
lukewarm. Add yeast mixture and 1 cup of flour to the potato mixture. Beat with an
electric mixer at medium speed until smooth, about 2 minutes. Scrape bowl occasionally.
Gradually add the rest of the flour, one cup at a time, beating to make a soft dough. Place
dough in a large greased bowl -- turn to grease the top. Cover with plastic wrap and let
rise in a draft-free warm place until doubled, about 1 1/2 hours.

Turn dough out onto lightly floured surface and knead 6 or 8 turns to remove air. Let rise
about 10 minutes. Lightly grease or line a large baking pan (or 2 smaller pans) with
parchment paper. Divide dough into 24 equal pieces. Cup your hand over 1 piece, and
using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel
of your hand against work surface while rolling in a circular motion to form a smooth
ball. Repeat with remaining dough pieces, setting balls about 1-inch apart on prepared
baking pan(s). Brush tops carefully with melted butter. Loosely cover with plastic wrap
and let rise in a draft-free warm place until doubled in bulk, about 45 to 60 minutes (rolls
should be touching at this point).

Put oven rack in middle position and preheat oven to 375 degrees F. Bake rolls until
golden brown, about 15 to 20 minutes. Watch carefully -- do not overbake. As soon as
rolls come out of oven, brush tops again with melted butter.

Optional: into white bread - knead in 1/2-3/4 cup 10 grain cereal uncooked (find in grain selection at store) and these rolls are exceptional !!
PICTURED  BELOW  these are half white on (left) and half 10 grain on (right)

BY: Anita Joyce Shive-Krasser-Garcia-Mingus-Young             “GRAMMA”