The Best Blueberry Buttermilk Pancakes

Another tried and true recipe

Yield:
4 to 6 servings

Ingredients

2 cups all-purpose flour
1/4 cup sugar (I use half this, or 2 tbsp)
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying (can substitute oil)
1 cup blueberries, fresh or frozen (or chocolate chips are good, too!)
Optional: a sprinkle of cardamom, 1/2 tsp vanilla

Directions

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter or oil. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix.

Heat some butter in a skillet over medium heat (or electric griddle to 350). Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side. These make good leftover pancakes to heat and enjoy the next day.

Doris Bars

These are a family staple that I've been making forever. We never knew the original name, only that we got the recipe from great aunt Doris. I keep the few ingredients on hand to regularly replace the stash kept in the freezer for the chocoholics (you know who you are).

Doris Bars

12 oz chocolate chips
12 oz butterscotch chips
1 cup peanut butter
1 1/2 cup salted or dry roasted peanuts
1/2 to 2/3 of a 10 oz bag of mini marshmallows

Melt first 3 ingredients together over low heat until combined. Use a heavy pot, like an enameled Le Creuset if you have one, over the lowest heat you can get to prevent scorching, as the two different chips have different melt points. Once melted, remove from heat and add the peanuts and marshmallows.

Pour into a pan that has been lined with foil (I like a 7x10" pan for this, or a 9x9" works too. If you use a 9x13", the bars are too thin. Or double the recipe for 9x13"). Reward a lucky family member with a rubber spatula and the opportunity to "pre-clean" the pot (or better yet, decide it's your lucky day).

Chill the bars a couple of hours until firm (if you can keep family from going after it with a spoon) then lift the foil out and cut into bars using a big chef knife on a cutting board.

Someone got to these before I even could take them out of the pan

These freeze well, if they last that long.

Dyeing a Cotton Dress

I own a dress that I bought online consignment a while back (after seeing one retail for more $ than I wanted to spend ). When I bought it I thought it would be more gray than green, but it turned out to be an ugly drab olive color, and it had some mottling on the bodice, as well. I'd already invested a couple of hours into raising the shoulders/neckline (including removing and hand stitching the binding back on) and hemming it to fit better, but I couldn't really get over the color. I wanted to be able to enjoy it, so I decided to try dyeing it grey, my favorite color.

Drab olive color

Weird mottling on bodice

In addition to the dress, I thought I would simultaneously try to dye four mottled hand towels at the same time.

I love Dharma Trading as a source of dyes. I've dyed protein fiber wools and silks with Dharma acid dyes before, but this was my first foray into dyeing cotton with their Fiber Reactive Procion Dye. I bought 2 oz of charcoal gray, and their soda ash fixer. They have excellent tutorials on their site, and I followed the one for tub dyeing.

Assembling supplies

I mixed the quantities for 1 lb of fabric:

• 3 gallons warm water (I estimated this at about 9" in a 5-gallon bucket)
• 1 Tbsp dye, dissolved
• 3 C salt (canning- non-iodized)

Mixing soda ash

I added the wet pieces (the dress and 4 hand towels), that I'd just hand washed in hot water with about a tsp of synthrapol that I got from my mom (thanks, Mom!)

I stirred the contents continuously in the bucket for a full 20 min, then added 2 2/3 Tbsp soda ash, dissolved in warm water. I then continued to stir periodically for 60 min as I went about with other chores.

I ran the contents through the rinse cycle in the washing machine, and then a hot water wash cycle with some more dissolved synthrapol. Then I line dried.

The results were unimpressive. There was no change in the towels. The dress was only minimally improved.

After dyeing- underwhelming results

I'm not sure why it didn't work well, but my best guess is that I estimated the amount of water by bucket height, not actual volume measure, and I could have been off. I considered stopping there, as the whole thing had been a bit of a chore, but I still had some dye left. After a "cooling off" period of a few days, I decided to give the dress another go. I used the formula on the website for 1.5 gallons of water, and now measured the water very carefully. I repeated the process (in a smaller bucket).

Second attempt- the water was much darker- boding well

The results were much better, with a nice uniform gray color after the second dye effort, and no more mottling on the bodice.

After 2nd dye- Much improved

However, the poly-blend thread I'd used to alter the bodice and hem did NOT take the dye. I suspected this might be the case.

Now the poly thread is not quite right

So, I decided to redo the hem with gray thread. I wasn't going to restitch the neck/shoulder binding- that was just too much to face. I reattached the label I'd removed prior to dyeing while I was at it.

Hem redone

Now I'm pretty happy with the dress. As soon as it warms up just a bit more, I'll get to wear it for the first time.

Mom's chili

Chili is one of those dishes that has tons of variations, and generally people seem to prefer the one made in their family. Here is ours.

Mom's chili

1 lb ground beef, browned and drained
1 28 oz can stewed or whole tomatoes (if whole, cut them up a bit in the can first, or use tomatoes you grew in your garden, stewed and frozen in the fall)
1 28 oz can tomato sauce
2 cans kidney beans, drained and rinsed (I like one can light and one can dark)
2 cans chili beans (in chili sauce), slightly drained of excess liquid

Spices:
4 tsp chili powder
1 tbsp flour
1 tbsp dried minced onion
1 tbsp dried garlic
2 tsp cumin
1 tsp salt
1 tsp basil
pepper

Mix all in crockpot in morning and cook on low until dinner.

Mom's meatloaf

Our favorite meatloaf recipe. I got this recipe over 20 years ago from a colleague who grew up as the youngest of ten kids on a farm in North Dakota-her family's recipe.

1.5-2 lbs hamburger (I usually blend 1 lb hamburger and 1 lb ground pork)
1 c dry uncooked oatmeal
2 eggs, beaten
1 c milk
1 small onion, chopped (about 1/2 c)
1-2 tsp salt
1/4 tsp pepper
1 tbsp prepared mustard

Mix these and put mixture into a mound in a big casserole.
Topping:
2-3 Tbsp brown sugar
1/4 tsp nutmeg
1/4 c ketchup
1 tsp dry mustard powder

mix topping and spread over raw meatloaf

Bake at 350 for 45-60 min. Internal temp has to be at least 160F.

Grandpa Tom's Caramel Rolls, Crack Brownies and Swedish Pancakes

Three of Grandpa Tom's most beloved and enduring recipes:

Caramel rolls
Served over countless cabin weekends

Ingredients:

• 18-21 frozen unbaked dinner rolls (or, you can buy 2 one-lb loaves of frozen bread dough, thaw slightly and cut into roll-sized chunks)
• 1 3.5 oz pkg Jello Cook & Serve butterscotch pudding (must be cook and serve, not instant)

Place frozen rolls in a big greased bundt or 9"X 13" pan. Sprinkle dry pudding mix powder on top.

Melt together:

• 1/2 c brown sugar
• 1/2 c butter (1 stick)
• 1/2 tsp cinnamon

Pour mixture over rolls. Let sit out (covered) at room temp overnight- rolls will thaw and rise. In morning, bake at 350 for 30 min.

Rolls baked in bundt pan

Grandpa's "Crack" brownies
Usually made in a 9"X 11" recyclable aluminum pan. 3 batches were inhaled within several minutes by the Jefferson Boys' Swim Team.

Make the "24 Extra Thick" version

2 pouches Ghirardelli triple chocolate brownie mix (Grandpa buys the boxes of 6 pouches at Costco)- mixed and baked as directed (this amount is for the 9" X 11" deep aluminum pan).

Option: layer of candy (peppermint patties, sliced Snickers, etc.) placed on top of the batter prior to baking.

Chocolate Lover's Frosting:
3 c sifted powdered sugar
2/3 c baking cocoa
1/2 c (1 stick) butter, softened
5-6 tbsp milk, divided
1 tsp vanilla

Beat 1 cup sugar, cocoa, butter, 2 tbsp milk and vanilla in mixer until creamy. Gradually beat in remaining sugar and milk until smooth. Makes 2 cups.

Swim team pizza party- Grandpa brought 3 pans

Consumed by swimmer hoards in a matter of seconds

Various versions with different candy additions. Will's graduation open house

"Doing a line" of Grandpa's brownies

Grandpa's Swedish pancakes
In blender, combine:
3 eggs
1 1/2 c milk
1/2 tsp salt
1/4 c sugar
about 3/4 c flour (you want the batter to be somewhat thickened, but still quite pourable; Grandpa says the amount of flour is a bit of an art and judgement).

Cook on hot greased griddle- grandpa turns the electric griddle to as hot as it goes. Grease the griddle and spatula well.

Fryin' up them pancakes

Small batch Swedish pancakes
If you don't need to feed a crowd, here is a smaller version:

Yield: About 18 to 20 small pancakes

Ingredients

· 1 large egg

· 1 cup milk

· 1/3 to 1/2 cup flour

· 1 tablespoon sugar

· 1/8 teaspoon salt

Quick desserts to pull out of your hat

I have a few trusty dessert recipes that can be made quickly with ingredients I keep on hand. These skew to chocolate, because I live with chocoholics.

This recipe is great because it produces a nice-looking glazed cake that looks like you fussed a bit, but was really fast and easy. It also tastes great.

Fudge Brownie Cake

Serves: 9    Ready In: 30-60 minutes
Ingredients:
1/2 cup dark corn syrup (note: it's fine to use light corn syrup)
1/2 cup butter
1 cup semisweet chocolate morsels
1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
***GLAZE***
2/3 cup semisweet chocolate morsels
2 tablespoons butter
4 tablespoons dark or light corn syrup
2 teaspoons milk
Fresh raspberries for topping

Directions:Grease and flour a 9-inch round cake pan. Combine corn syrup and butter in a saucepan; bring to a boil, stirring continually. Add chocolate and stir until melted. Remove from heat. Add sugar, eggs and vanilla. Stir until well combined. Blend in flour.

Preheat oven to 350 F. Pour mixture into prepared pan. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool in pan for 10 minutes. Loosen cake edges; turn out onto rack to cool.

For glaze, combine chocolate, butter and corn syrup in a saucepan; cook over low heat until chocolate melts. Remove from heat; stir in milk. Pour glaze over cake. Let stand. Top with berries.

If you don't have chocolate chips in your pantry but do have cocoa, go for this one:

Busy day chocolate dump cake

• 1 1/2 cups all-purpose flour, (spooned and leveled) 
• 1 cup sugar 
• 3 tablespoons unsweetened cocoa powder 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt 
• 6 tablespoons vegetable oil 
• 1 teaspoon pure vanilla extract 
• 1 tablespoon white vinegar 
• 1 cup cold water 
Directions 
1. Preheat oven to 350 degrees. In an 8 or 9-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt. 
2. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined-get flour out of corners of pan. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack. 

Frosting:
3 Tbsp butter, softened
1-1/3 cup confectioners's sugar
1/4 cup cocoa
1/2 tsp vanilla
3 Tbsp milk for right spreading consistency

Busy day cake with frosting

Need to bring a dessert to a potluck? This 1974 Pillsbury Bake-Off winner in a 9x13" pan is easy to throw together, portable and delicious. I keep a box of cake mix and a can of cherry pie filling on hand to whip these up on short notice.

Chocolate Cherry Cake Bars

1 (18.25-oz.) pkg.  Devil's Food Cake Mix
1 (21-oz.) can cherry pie filling
1 teaspoon almond extract
3 eggs, beaten

Frosting
1 cup sugar
1/3 cup milk
5 tablespoons margarine or butter
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, combine all cake bar ingredients; stir until well blended. Pour into greased and floured pan.Bake at 350°F. until toothpick inserted in center comes out clean, 25 to 35 minutes.
Frosting: In small saucepan, combine sugar, milk and margarine. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm bars. Cool 1 1/4 hours or until completely cooled. Cut into bars.

Gingerbread Cake with Caramel Frosting

Cake from my trusty Better Homes & Gardens New Cookbook

1.5 c flour

1/4 c packed brown sugar

3/4 tsp cinnamon

3/4 tsp ground ginger

1/2 tsp baking powder

1/2 tsp baking soda

1/2 c shortening

1/2 c molasses

1 egg

1/2 c water

In a bowl combine dry ingredients then add remaining ingredients. Beat on high speed for 2 minutes. Pour into greased 8x8" pan. Bake at 350 for 35-40 min.

Caramel Frosting

1⁄2 cup butter

1 cup brown sugar

1⁄4 cup milk

2 cups powdered sugar

Melt butter in a pan.

Add brown sugar and boil for two minutes, stirring constantly.

Add milk and stir until mixture boils, remove and cool.

Pour into mixing bowl and add powdered sugar a little bit at a time.

Beat well after each addition of powdered sugar.