Ricotta Pancakes

Ricotta Pancakes

by: Rachael Randall

1 pound Ricotta

6 eggs, separated

1 tsp vanilla

1 cup milk

1 1/3 cups flour

1 ½ tsp baking powder

1 TBLS sugar

Beat egg whites till stiff. In a separate bowl combine all other ingredients. Fold egg whites into mixture and cook on a greased griddle at 375*

Buttermilk Syrup

Buttermilk Pancake Syrup
by Whitney Warr

1 C. Sugar
2 Tbsp. Cultured (powdered) Buttermilk
1/2 tsp. Baking Soda
1/2 C. Butter
1/2 C. Water
1 tsp. Vanilla

Combine sugar, buttermilk powder, and baking soda in a medium size saucepan. Add the butter, cut into cubes, and the water, stir and heat over medium low heat until it just comes to a boil (don't boil). Remove from heat and stir in the vanilla. Serve over pancakes, waffles, crepes, etc...

German Pancakes

German Pancakes

by: Christine Shelby

(from the book, Where's Mom Now that I need her)

6 eggs
1/4 t. Salt

1 C. milk.

1 C. Flour.
4. T. Butter or

In a bowl, combine eggs, milk, flour, and salt; beat until fluffy and smooth. Put 2 T. butter in each of two pie pans; melt as oven preheats. Pour half of batter in each pan. Bake at 450 * F for 20 minutes. Pancakes will puff up. Serve with syrup, warm jam, powdered sugar or warm fruit

Swedish Pancakes

Swedish Pancakes

by: Jossie Schauerhamer

(picture from right off the griddle)

4 eggs

3 c. milk

2 c. flour

¼ c. sugar

1 cube melted butter

Mix all ingredients with an electric mixer or blender. Cook on a griddle or frying pan for a few minutes on each side (just before they get golden brown). Top with syrup and powdered sugar, fruit, cream cheese, yogurt, or any other toppings you like and roll up and enjoy!

Mississippi Mud Cake

Mississippi Mud Cake

Stephanie Heppler

1 ½ c flour

2 sticks melted butter

2 c sugar

½ c cocoa

4 eggs

Mix all ingredients together and bake in 9X13 pan at 350 degrees for 30 mins.

Spread one jar of marshmallow cream over hot cake.

Mix:

1/3 c cocoa

1 stick butter

1/3 c milk

1 tsp vanilla

1 box powdered sugar

Spread frosting over marshmallow cream.

Cool and Enjoy!!!

Sunshine Bean Soup

Sunshine Bean Soup

By Whitney Warr

4-6 cans of any type of beans (I prefer pinto, kidney, & white beans)

1 lbs Ground Beef

Large onion, chopped

1 garlic clove, minced

1/3 C packed brown sugar

1/2 to 1 Tbsp mustard

3/4 C Catsup

1 tsp ground cumin (optional)

4-5 Tbsp white vinegar

Brown beef, onions, and garlic together. Drain and place in crock pot. Add beans, draining most of the liquid, but leaving enough to keep it moist. Add all remaining ingredients and a little water or beef broth if desired for consistency. Cook in crock for at least 3-4 hours on low heat

Taco Soup (from the Friend Magazine)

Taco in a Bowl
by Adrienne Varner
(Click here for the recipe from the friend)

1 pound (454 g) ground beef, turkey, or chicken

1 cup chopped onion

2 tablespoons taco seasoning

2 tablespoons ranch-style powder dressing mix

1 15-ounce (425-g) can chicken broth

1 15-ounce (425-g) can water (use the empty chicken-broth can)

2 15-ounce (425-g) cans red kidney beans, including juice

1 15-ounce (425-g) can diced tomatoes, drained

1 15-ounce (425-g) can corn, drained

1 15-ounce (425-g) can green beans, drained

taco chips

grated cheese

1. Cook the ground meat and onion in a skillet until completely cooked.

2. Put the ground meat mixture into a large pot. Stir in the taco and dressing seasonings. Add all the remaining ingredients and mix well.

3. Bring the soup to a boil. Put the lid on the pot and cook on low temperature for a half hour.

4. Serve with taco chips and grated cheese on top.