Shrove Tuesday Pancakes

I got home tonight without a supper plan and found my refrigerator nearly empty. (Crazy day...probably like yours.) We talked about going out somewhere but it's quite a drive to anywhere from our house. Then I remembered today is Shrove Tuesday or Pancake Tuesday. The Episcopal church in town is having a pancake supper tonight. So I thought that would be the obvious supper for us, too. It was quick and easy.

I didn't want to make my usual Bisquick version. Seemed like Shrove Tuesday called for more. And even with my groceries running low, I had milk (only the canned kind), eggs, butter and flour. Here is how I made our homemade pancakes. Not much more effort than a pancake mix. And SO much better. Goodbye, Bisquick! Goodbye, Aunt Jemima!

These are a little thinner than the restaurant kind. But they are tender and flavorful. Granddaddy was very happy with his supper.

Homemade Pancakes

1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup evaporated milk*
1/2 cup water*
2 tablespoons butter, melted
1 large egg
1/4 teaspoon vanilla

vegetable oil for the griddle (about 1 tablespoon)

In a small bowl, whisk together flour, sugar, baking powder, and salt. Set aside.

In a medium bowl, whisk together milk, butter, egg, and vanilla. Add dry ingredients to milk mixture; whisk until just moistened. (Do not overmix; a few small lumps are okay.)

Heat a large skillet or griddle over medium to low. Lightly oil griddle, using a paper towel to spread the oil. Pour about 1/4 cup batter (for each pancake) onto griddle. Cook until surface of pancakes have some bubbles and a few have burst. Flip carefully with a spatula, and cook until browned on the underside. Remove to plate. Serve warm, with butter and maple syrup.

Serves 4 (or 2 hungry people.) Makes about 12 pancakes.

*Or use 1 cup milk in place of evaporated milk and water


You can put the cooked pancakes on a baking sheet or heatproof platter and keep them in a barely warm oven (200 degrees) and keep them warm until you've cooked all of them

Home At Last

Last week was one for putting away the computer and pulling out the suitcases. Granddaddy and I had a quick trip to the mountains for a Valentine Day get-away. Then I unpacked and repacked for several days at the beach for an annual trip with friends--six grandmothers (25 grandchildren between us, and two more due in a few weeks.) Every grandmother should have a little time to be "one of the girls" again.



We shopped a little, ate a lot of seafood, knitted, read, watched a few movies and talked until the wee hours of the morning. Kind of reminded me of college days. But it was good to get home last night. Back home where I belong.





But I'm looking forward to next year, when "the beach girls" head to the shore again!

Happy Valentine's Day

Thank you, Granddaddy!

Soup Sunday

When the Mission Committee at church planned a soup lunch fundraiser after this morning's worship, they had no idea that today would be freezing. Perfect weather for a bowl of hot soup. Other church members made the soup. I volunteered to bring cornbread.

I set the clock to get up extra early so I could make a double batch of our favorite cornbread. I thought I'd bring the leftovers home--but there wasn't a single piece left. Thank goodness it's really easy to stir up. Big Sister calls it Cheesy Cornbread. Pick either name you wish. Just make some.

Corny Cornbread

1/2 cup vegetable oil, plus extra to grease the pan
1-3/4 cups self-rising cornmeal mix
1 cup cream-style corn (frozen or canned)
2 eggs
1 cup sour cream
1 cup grated cheese

Preheat oven to 375 degrees. Generously grease a cast iron skillet or a 7x11-inch baking pan. Preheat pan in the oven.

Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated pan. Place pan in the oven and bake until golden brown, about 30 minutes.


To make this extra easy to mix up, I buy an 8-ounce container of sour cream (which equals 1 cup) and a 10-ounce package of frozen cream-style corn (this brand measures to 1 cup.) No need to measure those ingredients--just use the whole containers. I also buy a bag of grated cheese to use. Works just fine in this recipe. This cornbread also freezes well. Eat half and freeze half, if you will. You'll be glad to have it ready one of those very busy nights.

Before suppertime tonight, I want to make potato soup. We had vegetable soup at church today, so we need something different. This is so quick and easy. And fresh tasting. Nothing canned or frozen in it. If you can peel a potato, and chop an onion and a stalk of celery, you'll have this ready in no time. It's kid approved, too. Big Sister and Baby Sister both love it.

Old-Fashioned Potato Soup

4 medium potatoes, peeled and diced
1 large onion, diced
1/2 cup celery, diced
1-1/4 cups water*
3 cups milk
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper

Combine potatoes, onion, celery and water. Cover and simmer about 45 minutes, or until done. (Really soft.) Mash vegetables with a potato masher, leaving it a little chunky. Add milk, salt and pepper. Reheat, without bringing to a boil.

*Add a little more water if you need to as this cooks. Most cooking isn't exactly precise but I'm learning that newer cooks think it is.

This is one time when I like to use whole milk for at least part of the recipe--maybe 2 of the three cups. I've done it plenty of times with all fat-free milk and it tastes just fine but it is a little richer with some whole milk. Or try 2% milk. It will be good anyway you do it. I do think it tastes even better when made ahead of time and reheat just before serving.

Make some quick before our winter weather disappears! Who knows...it was in the 70s last week. We may be wearing shorts by next week. Crazy, isn't it?

Sit And Knit

Pattern:  Anne Shoulder Scarf

Yarn:  Jojoland Melody

Needle size:  7

The only purchase I made at the Knit Inn last weekend was this fun red yarn bowl made by a local potter. It certainly kept this yarn from rolling all over the place as I finished this small shawl (or shoulder scarf, if you will.) Yarn can have a bad habit of jumping off the table or out of your lap. Now it should stay put. Plus, this cheery red color just makes me happy.

Not much happening in my kitchen at the moment. I've been happy to just sit still and knit. Sinus troubles have slowed me down this week. I keep thinking about cooking. I just haven't gotten any further than the thinking part. I was happy to have a few things in the freezer to pull out so I didn't have to cook.

I have tried the big batch/once a month cooking for the freezer but it was too much for me. In all imaginable ways. But what I DO like to do is to maybe double a recipe and freeze half. Or, since there are only two of us here, I'll just divide a regular recipe---half now and freeze half for later. That is easier for me than the huge cooking project that others do. Be sure to label and date everything. Seems like everything looks alike once it's frozen.



Looking back...
We went to Mommy's house on Sunday to watch the Super Bowl with their family. Baby Sister was ready for the game in her football outfit. So what if her team wasn't playing?

Playing With String

Let's see...it's not quite 3:00 PM. Wonder how many more things I can cram into this weekend? It has been a very full weekend--but filled with all good things. It was a string-filled weekend--some on knitting needles and some on the ukulele.

I had the good fortune to spend the weekend at the SC Knitting Guild Knit Inn with friends, learning new techniques such as knitting lace, knitting with beads, etc. There was ample opportunity to meet knitters from all over the South and check out what was in their knitting bags.

And in the middle of all of this yarn-y goodness, I left the Knit Inn last night for a couple of hours to go play with the Yesterukes. We played for a surprise 50th birthday party for a local ukulele builder. Yes, he was really surprised. That was great fun, too. And to be perfectly honest, it was a nice break from many hours of uninterrupted knitting information.

This morning I left the Knitting with Beads class early to get back home in time to hear Mommy sing a solo for morning worship. I wish I had her voice. Now, it's time to rest. At least until we leave to go watch the Super Bowl!

Next weekend I may not leave the house.

Prize Winner!

Well, this was unexpected. I volunteered to make chili for a chili cook-off at church just to make sure there would be enough to feed everyone. It was a fund raiser for our youth group. Made the same recipe I've used for the last 30 years. I figured I'd bring home whatever was left and get a photo then. But yesterday instead of bringing home leftovers, I brought home the First Place medal!

We've always said this recipe is the best. It's not an original recipe. It came from the Presto pressure cooker people. You can see the original recipe from a 1977 ad here. I found it in the recipe book that came with the pressure cooker--but I have never actually made the chili in a pressure cooker. 

Since this is not some secret family recipe, I'm happy to share it with you. Hope you like it as much as the folks at church.

D*#% Good Chili

2 lbs. extra lean ground beef

1 large onion, chopped

1 large green pepper, chopped

1 8-oz. can tomato sauce

1 8-oz. can water

1 tablespoon chili powder

1/4 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon oregano

1 teaspoon ground cumin

2 cloves garlic, finely chopped (I used the refrigerated jarred kind)

1 teaspoon salt

1 16-oz. can light red kidney beans, drained & rinsed

**1 15-oz. can diced tomatoes

Brown meat, onion and green pepper in large skillet. Put into large Dutch oven or stockpot. Add remaining ingredients. Simmer for 2-3 hours.

**I add a single 15-oz. can of diced tomatoes to the recipe whether I'm making a single, double or triple batch. The original recipe didn't call for this but I thought it needed to look "redder." Other than that, I never stray from the original recipe.

I always make a double or triple batch of this. It freezes well. Yesterday I did a double recipe and it just filled a 5-qt. Crockpot. I did not cook it in the crockpot but used the crockpot to keep the chili warm for serving at lunch.

I find this recipe easier to make when I measure all the spices into a small cup before I get started.



Just for the record...this is blog post #200. Who would have thought it?