This is the recipe for the pancakes and waffles that Mom and Dad always made growing up.
1 cup wheat flour, sifted with:
1 tsp baking powder
1 pinch sugar
1 pinch salt
1 cup milk
1 egg
1 Tbsp oil (can use less for pancakes)
Mix all ingredients together in a blender or in a glass measuring cup. If the batter is a little thin, you may want to add a little more flour. If it's not thin enough, add a little more milk.
Fry in greased pan or on greased griddle at medium heat. When bubbles begin to burst, flip pancakes over until thoroughly cooked. Serve and enjoy!
For waffles, follow the cooking time that the waffle iron suggests.
Wednesday, November 29, 2017
Monday, November 27, 2017
Sour Cream Enchiladas
This is the sour cream enchilada recipe our mom used to make when we were children.
Preheat oven to 350 degrees.
3 dozen tortillas
2 cans (10.5 oz) cream of mushroom (or chicken) soup
1 pint sour cream
8 oz green chilis - put in blender
1 can water
Grated cheese
Diced onion
Cooked ground beef (optional)
Diced olives (optional)
Put soup, chilis, water, and sour cream in saucepan and bring to boiling point, but do not boil. Turn off heat. Dip tortillas in sauce and fill with grated cheese, onion, and whatever else you want to add, such as ground beef or diced olives. Roll into enchiladas and place in 9 x 13 inch baking dishes. Pour remaining sauce over the top. Sprinkle with cheese. Bake at 350 degrees for 20 minutes or until cheese is melted or bubbly.
Preheat oven to 350 degrees.
3 dozen tortillas
2 cans (10.5 oz) cream of mushroom (or chicken) soup
1 pint sour cream
8 oz green chilis - put in blender
1 can water
Grated cheese
Diced onion
Cooked ground beef (optional)
Diced olives (optional)
Put soup, chilis, water, and sour cream in saucepan and bring to boiling point, but do not boil. Turn off heat. Dip tortillas in sauce and fill with grated cheese, onion, and whatever else you want to add, such as ground beef or diced olives. Roll into enchiladas and place in 9 x 13 inch baking dishes. Pour remaining sauce over the top. Sprinkle with cheese. Bake at 350 degrees for 20 minutes or until cheese is melted or bubbly.
Sunday, November 26, 2017
Strawberry Ice Cream
This is the classic family recipe for strawberry ice cream from our grandma and adjusted by our dad. The recipe is for a 1 gallon electric ice cream freezer.
2 - 3 oranges, juiced
Strawberries, fresh or frozen
1 tsp salt
1/2 to 1 pint heavy whipping cream
1 lemon, juiced
2 1/2 cups sugar
1 tsp vanilla
Milk
Blend the orange juice and strawberries in a blender. Add salt, cream, lemon juice, sugar and vanilla. Mix thoroughly. Pour contents into ice cream freezer. Add milk to fill the freezer. Churn ice cream until thick and until the freezer becomes impossible to turn. Serve and enjoy!
2 - 3 oranges, juiced
Strawberries, fresh or frozen
1 tsp salt
1/2 to 1 pint heavy whipping cream
1 lemon, juiced
2 1/2 cups sugar
1 tsp vanilla
Milk
Blend the orange juice and strawberries in a blender. Add salt, cream, lemon juice, sugar and vanilla. Mix thoroughly. Pour contents into ice cream freezer. Add milk to fill the freezer. Churn ice cream until thick and until the freezer becomes impossible to turn. Serve and enjoy!
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