Adirondack Flapjacks

2 cups buttermilk
2 eggs, separated
1/2 teaspoon vanilla extract
1/2 cup butter, melted
2 cups cake flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup confectioners sugar
1/4 cup Canola oil
1 cup pure maple syrup, warmed

Pour buttermilk in a large mixing bowl; add egg yolks and vanilla and whisk to combine. Continue whisking while gradually adding melted butter. Set aside.

In a mixing bowl, combine flour, baking soda and salt. Set aside. In small bowl of mixer, whip egg whites until frothy; gradually add sugar and beat to soft peaks. Set aside.

Add dry ingredients to wet and stir to combine. Fold in egg whites.

Cook pancakes on preheated griddle brushed with canola oil.

Lazy Man's Cioppino

Serves 4

1 lb. Rock Cod (or any white fish)
1 1/2 pounds crab meat, cooked
4 large oysters
8 scallops
8 prawns, shelled and deveined
tomato sauce, below
french bread

Tomato Sauce for Four

1/2 medium onion, chopped
1 small garlic clove, chopped
1 pinch oregano
1 bay leaf
1 pinch sage
2 no. 2 1/2 cans solid pack tomatoes
1 tablespoons tomato paste
1/4 cup water
salt and pepper to taste
1 teaspoon sugar

Saute onion and garlic in olive oil until soft. Add spices and cook awhile longer. Add tomatoes, tomato paste, water, salt and pepper and simmer for one hour. Strain before using.

Notes: This is an easy version of the classic fisherman's stew of San Francisco. Simply cook all the fish in the sauce for about 5 minutes and serve in bowls with plenty of french bread. The sauce you can make ahead of time.

Awesome Vegetable Chili

, v3 16 oz. cans spanish style stewed tomatoes
2 16 oz. cans stewed tomatoes
1 16 oz. can pinto beans
1 16 oz. can black beans
Chili powder to taste
3 to 5 chili peppers red and green, large pieces.
2 to 3 stalks celery, large chunks
3 to 4 carrots, large chunks
1 large diced onion
1 16 oz. can pitted black olives, drained
6 each mushrooms, sliced
1 12 oz. package corn, frozen
2 16 oz. can tomatoes, whole stewed
1 to 3 cloves garlic, sliced
1 cup sour cream
10 ounces cheddar cheese, shredded
1 bunch scallion top, chopped
1 bag tortilla chips

Leave veggies large so people know what they are chomping on. Place all ingredients in a large pot. Simmer together for 6-8 hours. Stir occassionally. Serve in oven proof dishes. After spooning in chili, covers with sliced scallions and shredded cheddar cheese. (Sharp gives the best flavor) Serve with torilla chips and garnish with sour cream.

The Ultimate Chocolate Cake

2 cups unsifted flour
2/3 cup cocoa
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 2/3 cups sugar
4 eggs
1 teaspoon vanilla
1 cup best foods mayonnaise
1 1/3 cups water

Grease and flour bottoms of 2 9" layer cake pans. Mix first 4 ingredients; set aside. In large bowl with mixer at high speed, beat next 3 ingredients 3 minutes or until light and fluffy. At low speed beat in mayonnaise. Add flour mixture in 4 additions alternatively with water. Beginning and ending with flour. Pour into pans and bake in 350 degree oven for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans for 10 minutes. Remove and cool on racks.

Pork Chops and Rice

Fry 4 pork chops in a pan seasoned with salt and pepper. Cook until browned on both sides. Remove from pan, and deglaze pan with 1 can of chicken stock. Add three shots Worchestershire sauce to chicken broth and pour over pork chops and 3/4 cup of rice in a 9 x 11 pan.

Bake at 350 covered with foil for 40 minutes.

Easy and super delicious!

Lemon Fluff

2 1/2 cups vanilla wafer crumbs
1 3/4 cup evaporated milk
1 package (3 oz.) lemon gelatin (jello)
1 3/4 cup hot water
1 cup sugar
1/4 lemon juice
1 lemon rind, grated

Chill unopened can of milk in refrigerator until ice cold, about 3 to 4 hours. Dissolve gelatin in hot water. Chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into gelatin mixture. Line bottom of 9 x 13 pan with crumbs. Pour gelatin mixture in pan then chill top with whipped cream and serve.

Lemon Bars

Crust:
1 cup butter
1/2 cup powdered sugar
1/2 teaspoon salt
2 cups flour, unsifted

Filling:
4 eggs, slightly beaten
2 cups sugar
1/2 teaspoon baking powder
1/4 cup flour
1/4 cup lemon juice
Rind of 1 lemon, grated

Cream butter and powdered sugar. Add salt and flour and mix well. Pat into 9 x 13 greased baking dish. Bake at 350 degrees for 15 to 20 minutes. To make filling, mix all ingredients and pour over hot crust. Bake at 350 degrees for 20 to 25 minutes. When done, sprinkle with powdered sugar. Cut when cool.

Snickerdoodles

Mom my says this is the BEST Snickerdoodle recipe EVER!

Mix together thoroughly

1 cup shortening
1 1/2 cups sugar
2 eggs

Sift together and stir in
2 3/4 cups sifted flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt

Chill dough. Roll into balls the size of small walnuts. Roll into mixture of 2 Tbs. Sugar and 2 Tbls. cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first then flatten out with crinkled top). Bake 8 to 10 minutes at 400 degrees. Makes about 5 dozen.

Texas Sheet Cake

My mom made this for me tonight. It was soooo good, and FAST! If you need to entertain some friends quickly it comes together fast and is delicious!!! ** I have an announcement to make! I almost posted the Pioneer Woman recipe because I thought it was better than this one. . .Turns, out, they are almost EXACTLY THE SAME! (Leave it to my mom to make an amazing Texas sheet cake. I just hadn't made it in forever!) The only difference is Ree uses all butter. . . of course.

Cake:

2 cups flour, sifted
2 cups sugar
1/2 cup margarine
1/2 cup shortening* Lindsey's notes: I made a pioneer woman recipe of this and it was all butter. It was great! :) Of course.
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon soda


Frosting:

1/2 cup butter
1/3 cup milk
1/4 cup cocoa
1 package (16 oz.) powdered sugar
1 teaspoon vanilla
1 cup nuts, chopped

Mix flour and sugar. Set aside. Stirring constantly, bring margarine, shortening, cocoa and water to a boil. Pour over flour mixture. In another bowl, mix buttermilk, eggs, soda, cinnamon, vanilla and salt. Stir into hot mixture. Pour into an 11" x 16" pan. Bake at 400 degrees for 20 minutes. To make frosting, stir and bring margarine, cocoa and milk to a boil. Stir in powdered sugar, vanilla and chopped nuts. Cool slightly. Frost warm cake.

Boston Clam Chowder

This is a recipe from my mom's friend Nadine Oliver. They were best of friends, and this recipe is so old that the copy of it was made on a ditto machine.

3/4 lb. minced clams or two 6 1/2 oz. clams
1 cup finely chopped onions (may use frozen)
1 cup finely diced celery
2 cups finely diced potatoes (may use frozen hash browns)
3/4 cup butter or margarine
3/4 cup flour
1 quart half and half cream or milk (may combine cream and milk)
1 1/2 tsp. salt
1/2 tsp. sugar
pepper to taste

Drain juice from clams and pour over veggies. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender (about 20 minutes) make sauce by melting butter, add flour and blend. Add cream and cook until smooth and thick. Add undrained veggies and clams and heat through. Season with salt, pepper, and sugar. Serves 8

Frozen Pumpkin Bombe

This is a wonderful dessert that we did not go without over the Thanksgiving and Christmas Holidays. It is easy, wonderful and a little bit glamorous.

2 1/2 cups gingersnap crumbs
1/4 cup sugar
1/4 cup melted butter
2 pints vanilla ice cream, softened slightly
1 can (1 lb.) solid pack pumpkin
1 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 cup whipping cream
1 tsp. vanilla

Whipped cream and maraschino cherries, optional

Layer 1: Combine crumbs, 1/4 cup sugar and butter. Reserving 1 cup crumb mixture, press remaining crumb mixture evenly inside a 2 1/2 quart mixing bowl that has been lined with plastic wrap or aluminum foil. Mold into shape by pressing 1 1/2 quart bowl into center. Remove inner bowl; place crumb-lined bowl in freezer.

Layer 2: Pack softened ice cream inside of frozen crumbs, using chilled 1 1/2 quart bowl again as a mold. Freeze until ice again as a mold. Freeze until ice cream hardens.

Layer 3: Combine pumpkin, 1 cup sugar, salt and spices. Whip cream until stiff; fold into pumpkin; stir in vanilla. Pour mixture into center of ice cream. Top evenly with remaining 1 cup crumb mixture. Freeze.

To serve: Unmold by dipping bowl into warm water for a few seconds. Lift out with liner and invert on serving plate. Allow to thaw slightly at room temperature about 15 minutes. Garnish with whipped cream and cherries if desired. Cut into wedges and serve.

Lazy Day Lemon Chiffon Pie

I don't remember how this tastes, but it is a tried and true recipe from my mom. I can tell because it is torn out of a magazine and the page is old, crumpled and brown. I am also keeping it because my husband is a PIE FIEND, and he will love me forever if I make it. ( I think he has to love me forever anyway)

1 8 or 9 inch crumb crust, chilled
1 (14 0z.) can Eagle Brand Sweetened Condensed Milk
1/3 cup ReaLemon Lemon Juice
few drops yellow food coloring
2 to 3 teaspoons grated lemon peel, optional
3 egg whites
1/4 tsp. cream of tartar
Whipped Topping and lemon slices, optional

In medium bowl, combine sweetened condensed milk, lemon juice, food coloring and 1 tsp. grated lemon peel; mix well. In small bowl, beat egg whites with cream of tartar until stiff but not dry. Gently fold into lemon mixture. Pour into prepared crust. Chill 3 hours. If desired, at serving time garnish with topping, lemon slices and grated peel.

Dad's Whole Wheat Bread

My Dad made this whole wheat bread every Saturday. I have great memories of it sitting out on our wooden chopping block. The smell would permeate the whole house.

Combine
1/2 cup warm water
2 pkgs. yeast
Let stand.

MIx 5 cups of hot water, and 7 cups of wheat flour in the mixer with a dough hook. Mix for 5 minutes.

Add
2/3 cup oil
2/3 cup cups honey
2 Tbls. Salt

Mix 1 minute

Add yeast-- mix in
Add

6 cups white flour
mix 10 minutes on low

Raise for 1 1/2 to 2 hours (edge just above pan)

Cook 40 minutes at 350 degrees.

Butter top of loaves after they come out!

Minnesota Cabbage Rolls

These REALLY bring memories of Mom's cooking back. This was an old staple of dinner. Loved it.

1 lb. ground beef
1/4 lb. ground pork
2 tsp. salt
1/2 tsp. pepper
3/4 cup cooked rice
1 small onion, minced
2 (8 oz.) cans Hunt's tomato Sauce
12 Large Cabbage Leaves
1/4 cup brown sugar
1/4 cup lemon juice or vinegar

Combine meat, salt, pepper, rice, onion and 1 can of tomato sauce. Cover cabbage leaves with boiling water for 4 minutes. Drain. Place portions of meat mixture in the center of each cabbage leaf. Roll up, folding ends over. Place seam side down in skillet. Mix remaining tomato sauce with brown sugar and lemon juice (or vinegar). Pour over rolls. Simmer, covered 1 to 1 1/2 hours. Baste often. 6 servings.

Mom's Chicken and Artichoke Casserole

This recipe is a lot like Chicken and Broccoli, but if you LOVE artichoke hearts, this is the ONLY way to go. Amazing!

1/2 lb. fresh mushrooms, sliced
2 Tbls. butter
1 can (14oz.) chicken broth
4 chicken breasts
1 can (14 0z.) artichoke hearts, drained
1/4 cup butter
1/4 c flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 cup light cream (half and half) or milk
1/2 cup parmesan cheese
2 Tbls. sherry (optional)
1/2 tsp. dried rosemary, crushed

Saute mushrooms in 2 tablespoons butter until golden brown. Set aside. Put chicken breasts in simmering chicken broth in a single layer. Cover. Cook 20 minutes. Remove from broth. (Save 3/4 cup broth). Cool, skin and bone chicken. Arrange chicken in an 8 x 12 inch baking dish. Top with artichoke hearts. Set aside. Melt 1/4 cup butter. Stir in flour, salt, and pepper until smooth. Gradually stir in 3/4 cup chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese, sherry and rosemary. Pour over artichokes, covering them. Sprinkle mushrooms down center. Bake at 325 degrees for 30 minutes. You can assemble casserole ahead of time. Cover and refrigerate. Bake 10 minutes longer. Yield 6 to 8 servings.

Mom's Chicken and Broccoli Casserole

We all probably make this dish a little differently, but here's my spin on it

3-4 Chicken breasts cooked and shredded or cut into chunks
1 medium head of broccoli, steamed and cut into managable pieces,

While your chicken and broccoli are cooking, make the rue. In a medium saucepan over medium heat combine;

2 T butter
2 T flour
(get these two bubble and brown together)
then add
2 c milk
s&p to taste
cook and stir until sauce boils, then allow to boil 3-5 minutes, or until sauce thickens. Then add
1 c shredded parmesan cheese

Place cooked chicken and broccoli in glass dish and cover with sauce. Add more parmesan on top and cook at 350 degrees for 20-25 minutes
Serve over rice. YUM!

Orange Beef Stir Fry

This is another of those meals that I make pretty regularly. It's easy and fast.

1 cup long-grain white rice
1/4 cup freshly squeezed orange juice, (from 1 orange)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon light-brown sugar
1 pound top or bottom round steak, cut into strips, 2 inches long and 1/4 inch thick
1 tablespoon cornstarch
Coarse salt and ground pepper
1 bunch (1 pound) broccoli, florets broken into small pieces (reserve stalks for another use)
2 tablespoons vegetable oil
1 red bell pepper, (ribs and seeds removed), cut into strips, 2 inches long and 1/4 inch wide



Cook rice according to package instructions; set aside. Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.
In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.
In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.
Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice.

Paula Deen's Barbeque Meatloaf

This is by far my favorite meatloaf! It is full of flavor and really is the ultimate in comfort food. I have also made this with ground turkey and it turned out fabulous!

Barbeque Meat Loaf Recipe courtesy Paula Deen
See this recipe on air Saturday Apr. 26 at 10:30 AM ET/PT.

Show: Paula's Home Cooking
Episode: Grubfest


1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary

Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

Cook's Note: Try serving as a sandwich with mayonnaise.

Freezer/Family Friendly Bean and Cheese Burritos

So, this is one of my go-to meals that I make all the time. It's cheap, my kids gobble it up, and it can store in the freezer for a quick and healthy lunch or dinner later. The flavor is great, and they are quite healthy too. You've gotta try 'em.

¾ cup rice (brown or white)
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeño chile, chopped (ribs and seeds removed, for less heat)
½ teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 box frozen corn kernels (10 ounces)
6 scallions, thinly sliced
8 burrito-size (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese (8 ounces)
Salsa and sour cream (optional)


Cook rice according to package instructions; set aside.
Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeño, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
Add beans and 1 ½ cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
Assemble: Mound ¼ cup rice, ¾ cup bean mixture, and ¼ cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.
Per serving: (without salsa and sour cream) 519 calories; 18.6 grams fat; 18.7 grams protein; 70.5 grams carbohydrates; 7.4 grams fiber

Note: Before wrapping individually, freeze burritos on a baking sheet so they don’t come apart in the process; then put back in freezer.

Reheating From Frozen:

Microwave and oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450° until crispy, about 10 minutes. This is our favorite quick method.
Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450°, 40 minutes; remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping, and bake for 10 minutes.)
Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3 to 4 minutes; uncover, and microwave on high, 3 to 4 minutes longer.

Hills Black and White Cupcakes

Preheat oven to 350
line muffin tins with cups and spray with non stick cooking spray.

Sift together the following ingredients and set aside.

1 c cake flour
1 c + 1 T all purpose flour
2/3 c cocoa
1 t baking soda
1/2 t kosher salt

In a large mixing bowl cream together

2 eggs
1 c brown sugar
1 c sugar

In another bowl combine

1 c buttermilk
1 c brewed coffee (cooled not hot)
2/3 c canola oil


In three additions, add oil mixture and flour mixture into egg mixture. Mix until just combined. Spoon into muffin tins 2/3 full. Bake 15-18 minutes (10 minutes for mini cupcakes)
Let cool in pan for 8-10 minutes and then allow cupcakes to finish cooling on wire racks.

Tip***if you do not have cake flour (I sometimes don't) you can spoon 2 T cornstarch into bottom of 1 c measure. Then spoon regular flour over top and level. This works just as well!

When they are cool frost with Buttercream Icing:

2 sticks butter (very soft)
1/3 c evaporated milk
2 t vanilla (sometimes I add even a smidge more)
6-8 cups powdered sugar

Start off with 6 cups sugar and then add more as needed until frosting is quite stiff. This should be thick thick thick! You can roll tops of cupcakes in mini chocolate chips, mini m&m's or top with sprinkles. YUM!