4 Tbsp. butter or margarine
2/3 cup milk
2/3 cup Buttermilk P&W mix
Fiesta fruit topping, below
1(10 oz.) pkg. frozen raspberries or strawberries, thawed
1 cup pineapple chunks, drained
1 banana, sliced
1/4 cup brown sugar, packed
1/4 cup dairy sour cream
or 1 cup frozen non-dairy whipping cream, thawed
Preheat oven to 450*F. Put 2 Tbsp. butter or marg. in each of two 9 inch pie plates. Put in preheated oven to melt. In a blender, combine eggs, milk and Buttermilk P&W mix. Pour batter into pie plates. Bake about 18 minutes, until pancakes are puffy and browned. DO NOT OPEN OVEN WHILE PANCAKES ARE COOKING. Top with Fiesta fruit topping. Makes 2 large pancakes for 4 servings.
Fiesta fruit topping
In a medium bowl combine raspberries or strawberries with pineapple and banana. Spoon over pancakes. Sprinkle with brown sugar. Top with teaspoons of sour cream or non-dairy topping. Cut into wedges and serve immediately.
Friday, December 21, 2007
4 Tbsp. butter or margarine
Posted by Britta Singer at 4:16 PM
1 egg, beaten
2 tsp vegetable oil
1 cup water, more if desired
1 1/2 cups Buttermilk P&W Mix
In a medium bowl, combine egg, oil, and 1 cup water. With a wire whisk, stir in Buttermilk P&W Mix until blended. Let stand 5 minutes. Stir additional water for a thinner batter. Preheat griddle according to manufacturers instructions. Lightly oil griddle.
Pour 1/3 cup batter onto hot griddle to make 1 pancake. Cook until edge is dry and bubbles form. Turn with wide spatula. Cook 35-45 seconds longer until browned on both sides. Repeat with remaining batter. Duh! Serve with syrup. Makes ten 4 inch pancakes.
Posted by Britta Singer at 4:04 PM
2 1/2 cups Buttermilk P&W Mix
2 cups water
3 eggs, separated
1/4 cup vegetable oil
Preheat waffle baker. In a large bowl, combine Buttermilk P&W Mix, water, egg yolks and oil. Beat with a wire whisk until just blended. In medium bowl, beat egg whites until stiff. Fold into egg-yolk mixture. Bake according to waffle-baker instructions. Makes 3-4 large waffles.
Posted by Britta Singer at 3:56 PM
2 cups dry buttermilk powder
8 cups all-purpose flour
1/2 cup sugar
8 tsp baking powder
4 tsp baking soda
2 tsp salt
On a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into 12 cup container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 10 1/2 cups Buttermilk pancake and waffle mix.
Posted by Britta Singer at 3:51 PM
Monday, October 15, 2007
This recipe is one I got on kraftfoods.com. I made it as meatloaf, because with my exzema I didn't want to handle to meat too long. Anyway, it was super tasty and I made it with elk meat. It was really good even Dallin tried it and loved it. I think we can add meatloaf to his list of foods that he WILL eat. Yeah!
Here's the recipe;
1 pkg. stove top,(or any) stuffing
1/2 c. hot water
1/4 cup ranch dressing
1 lb. lean ground beef
1 cup shredded cheddar cheese
Preheat oven to 375*, combine stuffing mix, water, egg, and dressing until moistened. Add meat and cheese; mix well. Shape into 8 in. balls, or put into loaf pan.
Place meatballs on greased pan, spread meatballs or loaf with ketchup.
Bake 30 min. or until cooked through(160*).
Suggestion; Serve with cooked rice and streamed broccoli. Enjoy!
Posted by Britta Singer at 4:51 PM