- 1 1/2 C flour
- 1/2 tsp salt
- 1 Tbsp sugar
- 8 eggs, beaten
- 3 C milk
- 3 Tbsp butter, melted
Mix flour, salt, and sugar in a bowl. Mix in eggs, milk, and butter. Whisk until smooth, batter will be thin. Bake on hot griddle, using about 1/2 C batter for each large pancake. Keep warm in oven at 250° until ready to serve.
Traditional: serve with Lingonberry jam
Easy: serve with lemon wedges and powdered sugar in a bowl…spoon on some sugar, squeeze the juice, delicious!
Xmas Breakfast: Have bowls of powdered sugar, lemon wedges, sliced strawberries, sliced banana, blueberries, and whipped cream. Be sure to serve with egg-bake.
Adapted from “All This…And Rye Bread, Too”
By Evelyn Sponberg Young
Best prepared the night before.
- 2 C dry bulghar wheat
- 2 C boiling water
- 3 tsp salt
- 1/2 C fresh lemon or lime juice
- 2 tsp crushed garlic
- 1/2 C olive oil
- ground black pepper
- 3 roma tomatoes, cored then diced
- 1 chopped green, red, yellow pepper (we do all 3)
- 3/4 chopped cucumber
- 1/2 C grated carrot
- 1/2 chopped onion
- 1/4 C fresh parsley tips
Combine Bulghar, boiling water, and salt in a bowl. Cover and let stand 15-20 minutes, or until bulghar is chewable. Add lemon juice, garlic, and olive oil, mix then refrigerate for at least 3 hours.
Just before serving, mix a bit then add chopped veggies and mix some more.
You’ll need to wash and grate the whole peel off of an orange or minneola. You want the bright outer peel, not the white rind
- 1 1/3 C flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp sugar
- 1/2 stick butter
- 6 Tbsp orange juice (3 oz.)
- 1.5 Tbsp Lemon Juice
- 1/5 tsp orange rind
Stir together the flour, soda, powder, salt, and sugar. Soften the butter in the microwave, then cut it in to the mix. Add rind. Make a well in the mix, and pour in the Orange Juice and Lemon Juice. Mix well, then turn onto the floured counter and knead. Roll out, cut into triangles, then bake at 425° for 10 minutes or until they begin to brown.
- 1 Tbsp Orange Juice
- 1/3 Tbsp butter
- 2 Tbsp orange rind (or everything left from above)
- Powdered sugar (at least a cup)
Warm the butter and O.J. until the butter melts. Mix in rind, then mix in powdered sugar for desired consistency. Put the scones on paper towels and drizzle on top, the icing may run a bit as it dries.
- 1 package Golden Oreos
- 3 Tbsp butter, melted
- 4 8oz packages of cream cheese, room temp
- 1 1/4 C sugar
- 4 eggs
- 3 oz white chocolate
Crush 20ish Oreos into crumbs, press with 3 Tbsp butter into springform pan (try to work some up the sides). Preheat oven to 325° then bake for 8 minutes. Cool on wire rack.
Using mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Mix in white chocolate. Pour filling into crust, covering completely.
Heat a saucepan of water on the stove. Wrap the springform pan with aluminum foil, and place into another 2-3 inch deep pan in the oven. Pour hot water into the outer pan about halfway up the sides of the springform. (Look up cheesecake tips for “water bath”)
Bake cake until edges are set and about 2 inches of the center moves only slightly when pan is shaken, about 1 hour 20 minutes. (Alternatively, bake for 1 hour then turn off oven and leave cake in cooling oven for another hour until edges are set as above)
Cool on wire rack with plate over the top (to slow cooling) until room temp. Cover and refrigerate at least 24 hours. Run plastic knife around springform side to loosen before releasing. Crumble remaining oreos and sprinkle/press on top.
- 3/4 C sugar
- 1/4 C cornstarch
- 1/8 tsp salt
- 5 egg yolks
- 2 C milk
- 1/2 C evaporated milk
Put it all in the saucepan, keep stirring until it simmers down to pudding consistency (if you don’t stir continuously, it will burn). I use a pre-made graham cracker crust, slice a banana into the bottom until its covered. Scoop the pie pudding over the bananas until covered, then slice another layer of bananas, and scoop and smooth the rest of the pudding. Put in the fridge to set.
- 4.5 C flour (3.5 bread flour, 1 wheat)
- 1-2 tsp yeast
- 2 C water
- 2-3 Tbsp Olive Oil
- 1 3/4 tsp salt
Put it all in the bowl and mix it with a bread hook. I usually need to add 1/4 C more water while mixing to get the right consistency, you want it to stick to the bottom of the bowl but not the sides. It usually takes alot of mixing. I split it into 4 doughs (that’s what fits my pizza stone), pat with olive oil, cover and put in the fridge for a day or 3. Letting it rise after stretching gives a nice consistency.