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!

The most delicious BANANA CAKE you'll ever taste

I think this must be one of my top 5 desserts ever.  One of my visiting teachers brought us some of this cake in cupcake form after I had Blake and this cake plus brand new baby was pretty much pure bliss :).  
The name Banana cake just doesn't do this cake justice......it's NOTHING like banana bread......I mean, I like banana bread, but this is a heavenly transcendent cake that just gets better after it sits for a day in your fridge. the flavors meld and become even more delicious if that's possible.  
Warning: this recipe makes a TON so you might want to invite people over for dinner so they can help you eat it *Me* preferably ;). Also, I used about every bowl and measuring cup in my kitchen making this. 

Banana Cake

Ingredients

• 1 1/2 cups bananas, mashed, ripe
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk

Frosting

• 1/2 cup butter, softened
• 1 (8 ounce) packages Cream Cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups icing sugar

Garnish

• chopped walnuts

Directions

1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.
15. Sprinkle chopped walnuts over top of the frosting, if desired.

Homemade Syrup for Pancakes and Waffles

2 cups granulated sugar
1/4 cup brown sugar
2 Tablespoons honey
1 1/4 cup water
1/4 teaspoon vanilla extract
1/4 teaspoon maple extract

In a small saucepan, combine all the ingredients except the extracts.  Bring to a boil.  Reduce the heat, cover the pan with a lid, and simmer for 15 minutes.  Do not stir while simmering.  Remove from heat and let cool for 20 minutes.  Stir in the vanilla and maple extract.  Store in the fridge. 

Chewy No-Bake Granola Bars

Store these bars individually wrapped and they are great to pack in lunchboxes or for a snack on the go.

adapted from mykitchenescapades.com

2 cups rolled oats
1 cup puffed brown rice cereal (can find near the bagged cereal at Walmart for $1)
1/4 cup shredded coconut
1/4 cup butter
1/4 cup honey
1/2 cup brown sugar
1/2 teaspoon salt
2 Tablespoons creamy peanut butter (optional, but makes the bars softer and chewier)
1/2 teaspoon vanilla
your choice of mix-ins

Pulse the oats and coconut in a blender or food processor until chopped into smaller pieces.  In a large mixing bowl stir together the oats, rice cereal, and coconut.  In a small saucepan, melt the butter over medium heat.  Add the honey, brown sugar, and salt.  Stir, then allow it to come to a boil without stirring.  Let boil for 2 minutes 15 seconds (start timing when bubbling occurs around the entire edge of the pan).  Remove from heat and stir in the vanilla and peanut butter, if using.

Pour the butter and sugar/honey mixture over the oats.  Mix well until everything is completely coated.  Add in your mix-ins and press firmly into a lightly greased pan (I used a 7 1/2x11" pan).  Put the bars in the fridge to cool, about 20-30 minutes, before cutting.

The mix-ins I used were: 2 Tablespoons ground flax seed, 3 Tablespoons hemp seeds, 1/3 cup dried cranberries, chopped, and 1/2 teaspoon cinnamon mixed in with the dry ingredients, and 3 Tablespoons mini chocolate chips sprinkled on top.  (I froze the mini chocolate chips so they wouldn't melt while pressing them into the bars.)  I store these individually wrapped in plastic in the freezer. 

The following mix-ins come straight from mykitchenescapades.com:

Chocolate Chip
Add 1/2 C of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips.  Sprinkle on a few extra chips over the top after they are pressed into the pan.
White Chocolate Cranberry
Add 1/3 C of white chocolate chips and 1/3 C of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.
Candy Bar
Add 1/3 C of Heath bar pieces, 1/3 C of mini M&M's and 1/3 C of chopped pretzels to the finished mixture before pressing into the pan.
Peanut Butter
Add 2 Tablespoons of peanut butter (this is the same peanut butter from the ingredients list, don't add more) to the finished sugar mixture before pouring it over the oats.  Once mixed with the oats, add 1/2 C peanut butter chips before pressing into the pan.
Raisin Nut
Add 1/3 C of chopped raisins and 1/3 C of chopped pecans to the finished mixture before pressing into the pan.

"Homemade" Salsa

Inspired by the Pioneer Woman's recipe. 

1 - 14.5 oz can Hunt's fire roasted diced tomatoes
1 - 10 oz can Ro Tel diced tomatoes & green chilies (mild)
1/4 teaspoon citric acid or the juice of 1/2 lime
1/4 teaspoon onion powder
1/4 teaspoon kosher salt (use 1/8 teaspoon if using table salt)
1/4 teaspoon cumin
1/8 teaspoon garlic powder
1/2 cup loosely packed cilantro

This is how i make it so I don't have to do a lot of dishes: In a 1 quart wide-mouth canning jar, combine all the ingredients.  Use an immersion blender to blend to the desired consistency.  Store in the refrigerator for up to one week.  I like to use plastic storage lids instead of the metal canning lids.

Close to Mimi's Honey Bran Muffins

Ingredients

GLAZE

1/2 cup butter

1/2 cup white sugar

1/2 cup dark brown sugar, packed

5 tablespoons honey

3 tablespoons boiling water

MUFFINS

3 cups raisins, or dates, or prunes, pureed in food processor  (Measured amount before processing)

1/2 cup honey

1/3 cup vegetable oil

3 large eggs

2 cups buttermilk*

1 cup wheat bran

3 cups all-purpose flour

2 1/2 teaspoons baking soda

1 1/2 teaspoons salt

Directions - Glaze

1.  Preheat oven to 375.

2.  Cream butter with sugars until light and fluffy.

3.  Beat in honey and water.

4.  Using a pastry brush, thickly coat bottom and sides of muffin tins (use of non-stick sprays not needed)

Directions - Muffins

5.  Mix fruit, honey and oil until smooth.

6.  Beat in eggs, then buttermilk and bran.

7.  Sift flour, baking soda and salt together.

8.  Add to mixture and beat until just combined.

9.  Fill tins 3/4 full.

10.  Bake for 20 - 25 minutes until springy to the touch.

11.  Cool for 2 minutes then invert on rack to cool completely

*If you don't have buttermilk, just put two teaspoons apple cider

vinegar in two cups regular milk and let stand for 15 minutes."

www.cooks.com   or   www.food.com/recipeprint.do?rid=174723

Thai-Style Chicken and Quinoa Salad

Serves 6

Ingredients

Salad:

• 1 1/2 cups uncooked quinoa, rinsed well
• 2 cups cooked chicken
• 1/2 cup chopped carrots
• 1/2 cup shelled edamame
• 1/2 cup chopped red pepper
• 4 green onions, chopped
• 1/2 cup chopped roasted peanuts
• 1/2 cup freshly chopped cilantro
• Salt and pepper to taste

Sauce:

• 4 tablespoons sweet chili sauce
• 2 tablespoons rice vinegar
• 2 tablespoons canned coconut milk
• 1 tablespoon packed light brown sugar
• 2 teaspoons creamy peanut butter
• 2 garlic cloves, finely minced
• 1 lime juiced, about 2 tablespoons
• Pinch of ground ginger

Directions

1. Prepare quinoa according to package directions. I usually cook quinoa in low-sodium chicken broth: 1 cup quinoa to 1 1/2 cups liquid.
2. While quinoa is cooking, combine all of the sauce ingredients together in a liquid measure and whisk to combine (or pulse in a blender). When the quinoa finishes cooking, scoop it into a large bowl. Stir in the sauce and mix well. Stir in the chicken, carrots, edamame, red pepper, green onions, peanuts and cilantro. Add salt and pepper to taste. Serve warm, room temperature or chilled. 

From Mel's Kitchen Cafe (www.melskitchencafe.com)

Key Lime Ice Cream

from about.com

Ingredients:

• 1-1/2 cups heavy cream*
• 6 large egg yolks*
• 1 (15-ounce) can sweetened condensed milk
• 1/2 cup lime juice (fresh from 4 to 5 medium limes)
• graham cracker pieces (optional)

Bring the cream to a simmer in a heavy medium saucepan. Slowly beat the hot cream into the egg yolks in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat.

Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.

Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the sweetened condensed milk and key lime juice. Cover and refrigerate until cold or overnight.

Stir the cold custard well, then freeze in your ice cream machine according to the manufacturer's instructions.  Add the graham cracker pieces, if using, the last 5 minutes of freezing.

When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Yield: about 1 quart; 8 servings.

Per serving sans graham crackers: 373 calories; 25 g fat (14.4 g saturated fat; 60 percent calories from fat); 31.7 g carbohydrates; 239 mg cholesterol; 90 mg sodium; 7.3 g protein; 0 g fiber. 

*I made this substituting a can of coconut milk for the heavy cream and it was so good! I've also used 5 egg yolks and it turned out fine.  The yolks just keep the ice cream from freezing rock solid in the freezer.

Eva's Carrot Pudding

2 1/2 cups flour
2 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. cloves
1/2 cup shortening
2 cup brown sugar
4 eggs
2 c. raw carrots
2 c. raw potatoes
2 c. chopped walnuts
1 c. raisins

Sift flour with the soda, salt, and spices.  Cream shortening, add sugar gradually, creaming well.  Add eggs 1 at a time, beating after each addition.  Add carrots and potatoes.  Dredge nuts and fruit in 1 cup of flour mixture.  Add flour to shortening mixture gradually beating after each addition.  Combine with nuts and fruit stirring well until blended.  Fill pans 2/3 full.  Cover tightly and place on rack in kettle.  Fill kettle with boiling water to 1/4 depth of mold.  Cover kettle and steam 3 hrs. (I actually have done this in a large greased slow cooker and it turned out well.)

1/2 cup granulated sugar  

1 tablespoon cornstarch

1 pinch ground cinnamon (I leave this out)

1 egg

2 tablespoons butter, melted

1 1/4 cups whole milk

1 pinch salt

1 tablespoon vanilla extract

For vanilla sauce, whisk 1/2 cup sugar, the cornstarch, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Buttermilk Rolls

makes 36-48 rolls

adapted from melskitchencafe.com

3 cups buttermilk at room temperature

3 cups whole wheat flour

1 tablespoon bread machine or rapid rise yeast

1/2 cup sugar

3 eggs, lightly beaten

2 teaspoons salt

½ cup potato flakes

5 cups all-purpose flour, more or less

1/2 cup oil or melted butter

1 teaspoon baking soda

Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let stand at room temperature until double in size, about 2 hours. Add sugar, eggs, salt, potato flakes, flour, oil, and baking soda. Mix well and knead for 7-10 minutes.  Shape the dough into rolls. I either do crescent shapes (roll a third or a fourth of the dough into a 12-14" circle and cut into triangles. Start at wide end and roll up to point.) or cloverleaf (roll dough into small balls, about 3/4-inch in diameter and place three balls in each cup of a greased muffin tin).

Brush rolls with oil or melted butter and cover lightly with plastic wrap.  Let rolls rise until double in size. Bake at 375* for 12-15 minutes.

I like to make the full batch and freeze them in a single layer on a cookie sheet, then put them in a sealed bag.  They keep for a while in the freezer and taste just as good when thawed and warmed in the oven.

Whole Wheat Peanut Butter Chocolate Chip Banana Muffins

makes 24

Ingredients:

• 2 cups whole wheat flour (whole wheat pastry flour works best)
• 3/4 tsp baking soda
• 1/4 tsp salt
• 3 medium bananas, mashed
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/3 cup skim milk
• 1/4 cup Canola oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup semisweet chocolate chips 

1.    Preheat to 350 degrees.  Use muffin liners in your muffin tins, for best results (or spray the heck out of your tins with non-stick cooking spray).  You can make mini muffins, regular size of jumbo…just adjust the time in the oven.

2.    Stir the mashed banana, peanut butter, sugar, brown sugar, milk, oil, eggs, and vanilla together in a large bowl until smooth. (I just blend everything up in my blender until smooth.)

3.    Add the flour, baking soda and salt into the wet ingredients.  Fold in until no white streaks of flour remain (but don’t overmix – just mix until the flour is all mixed-in). Gently fold in the chocolate chips.

4.    Using a food scoop (like an ice cream scoop) fill each muffin cavity about 2/3 to 3/4 full.

5.    Bake for about 20-25 minutes on the middle rack.  Test for doneness with a toothpick.

Remove muffins from tins and let them cool for about 10 minutes.