Madison's Cake and Frosting Recipe

 

Good Old Fashioned Pancakes

I also found this pancake recipe on allrecipes.com and really liked it as well.  My kids and I tried to tell which one we liked better between this and the Fluffy Pancakes and it was hard to say. They're both very similar except this doesn't have quite as many ingredients to bother with and seems to make just a tiny bit less batter than the other recipe.

1 1/2 cups all-purpose flour - sifted
3 1/2 tsp baking powder
1 tsp salt
1 Tbsp white sugar
1 1/4 cups milk
1 egg
3 Tbsp butter - melted

1- In a bowl, sift together flour, baking powder, salt, and sugar.

2- Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. (I made this recipe exactly as stated and it was great. However, next time I think I'll whip the egg slightly before adding it.)

3- Heat a lightly oiled griddle over medium heat.  Scoop the batter onto the griddle, using about 1/4 cup for each pancake.  Brown on both sides and serve hot.

(Servings: 8 = 16 small pancakes ...if everyone only eats two)
*I made this again and had to make 12 servings instead of 8 (for two adults and four young kids) in order to fill everyone's tummies.  I might even make a double batch next time so we can have some extras to snack on later.

Fluffy Pancakes

This is our family’s FAVORITE pancake recipe.  I found it on allrecipes.com and that’s all we’ve made ever since. I’ve made my own “combining instructions” though because I noticed that they turned out differently when I added (or mixed) the ingredients in different ways. This is the best way I’ve found.

1 ½ cups milk

¼ cup white vinegar

2 cups all-purpose flour (preferably sifted)

¼ cup white sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 eggs

¼ cup melted butter

1.      Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

2.      Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.  Pour soured milk into flour mixture and set aside (without mixing).  Whisk eggs in separate bowl, then pour into flour mixture and set aside (without mixing).  Melt butter in separate container, then pour into flour mixture.  Now, gently stir/fold the flour and milk mixture together until combined.  (Mixing/whisking it too roughly will deplete the fluffiness of the pancakes.) 

3.      Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

8 servings = 16 pancakes - This is usually enough for a family of 5. We fry eggs to eat with our pancake meal, and that makes it enough food for 6. The baby's a big eater, too. ;)

Pretzel Berry Jell-O Salad

This is my own version of the Pretzel Jell-O Salad.  It can be served as a side-dish or dessert; it's THAT good! ;)

2 1/2 - 3 cups crushed pretzels (I like to lean closer to 3)

3 tsp sugar (no more, Kalli!)

3/4 cup melted butter

Mix those in a bowl and then pour it into a 9x13 dish (I spray mine with a little Pam so it doesn't stick.) Spread it around and pack it in the bottom. Then let it cool.

1 - 8oz. pkg Cream Cheese

1 cup sugar

1 - 12oz. container Cool Whip

Whip cream cheese and sugar together, then fold in the Cool Whip. If the pretzels are cool, then pour this on the top of the pretzels and spread out evenly to the edge of the pretzel crust making sure the pretzels are completely covered. Then cover and set aside in refrigerator.

1 - 6oz. box or 2 - 3oz. boxes Cherry (or black cherry) Jell-O

2 cups boiling hot water (I think I added twice that amount last time and that's why it was soupy...)

1/2 - 1 Lg. can crushed pineapple, drained  

1 - 2 cups Costco's frozen mixed berries (blueberries, raspberries, & blackberries)

(sorry, I don't usually measure the pineapple and berries)

Stir and dissolve Jell-O in boiling water, then add pineapple and mixed berries. Mix again and then cover and let sit in the fridge for about 30 min or until it just starts to set up .

Pour thickened (mostly set-up) Jell-O on top of cream cheese mixture and spread evenly.  Then cover and return to fridge until fully set-up.  Mmmm!!!! SO GOOD!!!

Fresh Tomato Sauce

1/3 c. olive oil (I only use about 2 Tbsp)
2 lbs roma tomatoes peeled, seeded, and cut into large dice
3 garlic cloves, chopped
1/2-1 tsp. salt (to taste)
1/4 tsp. red pepper flakes (or to taste)
15 fresh basil leaves
2 Tbsp. fresh parsley, chopped

To peel tomatoes, bring a large pot of water to boiling.  Cut a shallow X in the bottom of each tomato.  Place them in the boiling water for about a minute.  Remove the tomatoes and place in a bowl of ice water.  The skins should peel off easily.

Heat oil over medium heat in a medium sauce pan.  Add garlic and red pepper flakes.  Saute for a few minutes.  Don't let it burn.  Add the tomatoes and salt.  Bring to a low boil.  Reduce heat to medium low, cover with a lid, but leave it ajar.  Simmer for 30 minutes.  Remove from heat, chop basil and parsley and add to the sauce.

This sauce is good for pasta, pizza, or dipping.  It can turn out too watery if using the wrong type of tomato.  Sometimes I drain the sauce a little if that happens.

Cherry Squares

(I'm posting this for Mom since she hasn't figured out Blogspot yet.)


This Cherry Square Recipe was originally from a friend of Grandma Joyce's- Maxine Taylor. At the time, she measured her cherries into a Tupperware Bowl (the melon colored one)... I figured out that it is about

    8 Cups of rinsed and pitted pie cherries in a large glass bowl  

    2 Cups of Sugar

    2 Tbs. Tapioca

    1/2 tsp. Almond Extract (you can wait till just before you put the filling in the crust to add
                                           the extract)

    Combine these and set aside for 2 hours, stir occasionally.

    Put pie pastry on the bottom and sides of a Large Cookie Sheet- try to make sure and cover the entire pan with one piece, otherwise it will leak and stick to the pan. Leave a small amount of pastry dough along each edge so that you will have something to attach the top to. Before putting the top on, brush a little water along the edge so it will stick together.

    Fill with the cherry filling that has been sitting, then place the top pastry sheet on and press to make sure it is sealed. Trim and finish as desired. Cut small slits in the top to allow steam out. You can brush the top with a beaten egg or cream, but it is going to be covered with icing, so it is not necessary.

    Bake at 375 or 400 degrees for about 30 to 35 minutes.  Cool and Glaze.

    The Pastry Recipe that I like best is the one in the Better Homes and Gardens Cook Book:

Plain Pastry

5 Cups of All purpose Flour (I used 2 cups of Self Rising Flour and 3 cups regular and it
                                              made the crust lighter.)

2 1/2 tsp. Salt

1 2/3 Cups Butter Flavored Shortening

18 Tbs. Cold Water*

3 Tbs. Vinegar

Put the water and vinegar in a cup and add two or three ice cubes, let it sit and get cold.

   Combine Flour and salt in a mixing bowl then add the shortening and cut in with a pastry blender till shortening is the size of small peas. Sprinkle a small amount of cold water/vinegar mixture into the flour and toss with a fork, continue until the flour is incorporated, but not too wet. You don't have to use all the water if it starts to get sticky. Form into two balls, one for the bottom crust and one for the top. Roll out to needed size, roll onto rolling pin then gently unroll onto the pan.  Make any patches that are needed, fill and then place top crust on and seal....  Voila!

    After the cherry square is cooled, make a glaze of 2 cups powdered sugar and 1/4 cup butter and 1/4 cup milk.  I warm this up a little in the microwave then stir into powdered sugar adding about 1/2 tsp. vanilla. Stir till smooth and spread over the top of the squares...

*In case anyone was wondering, 18 tablespoons is 1 cup + 2 tablespoons

FAVORITE Spaghetti Sauce and Meatballs Recipe

I begged to get this recipe from our good friend, Kristie, after she fed it to us last winter.  It's delicious!  Sometimes I will just make the spaghetti sauce and double the recipe.  Then we put the rest into the freezer (using smaller containers so we only have to thaw out one at a time).

Meatballs:

1 ½ cups torn up French bread—I like a lot, and big chunks make the meatballs yummy.  French bread is the best, too, don’t use sandwich bread. 

1/4 cup milk

1 ½ lbs. ground beef (lean or extra)

2 eggs

1/3 cup chopped fresh parsley (I usually use dried—about 2-3 T.)

3 T. grated Parmesan cheese

2 cloves garlic

1 tsp salt

1/4 tsp pepper

Sauce:

2 T. olive oil

1/2  yellow onion—chopped

2 cloves garlic

1 28-oz can crushed tomatoes

1/2 cup red cooking wine

1/4 cup water

1/2 tsp salt

1/8 tsp pepper

1 tsp dried flaked oregano, and some dried basil

Directions:

In a large bowl, combine bread and milk, and let sit for  a minute.  Add all other ingredients and form into balls—whatever size you like.  Brown the meatballs in a large deep skillet in about 1-2 T. olive oil. Remove from pan, but don’t drain pan.

In same saucepan, add oil and onion to pan drippings, and sauté until soft.  Add garlic and sauté for a minute, then add remaining ingredients.  Bring to a simmer, and add meat balls.  Cover, reduce heat to low, and cook 45 min. 

Cook 1 pound spaghetti—serve—yum!