Category:

Buttermilk Pancake / Waffle Mix

8/3/2014

BUTTERMILK MIX INGREDIENTS

6 cups all-purpose flour
1 1/2 tsp baking soda
3 tsp baking powder
1 tbsp salt
3 tbsp sugar
1 1/2 cups Buttermilk powder

Whisk all of the ingredients in a large bowl, making sure the baking powder is evenly distributed throughout. Spoon or pour into a large air tight container. Mixture can be stored up to 3 months in a cool, dark pantry.

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TO MAKE PANCAKES

1 cup Buttermilk Mix
1 egg
3/4 cup milk
2 tbsp melted butter or olive oil

Add ingredients to bowl and mix until combined. Do not over mix. Let stand for 10 minutes while the griddle heats up. Make pancakes according to griddles instructions.

Yield: 6 pancakes

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TO MAKE WAFFLES

1 cup Buttermilk Mix
1 egg
1/2 cup milk
2 tbsp melted butter or olive oil

Add ingredients to bowl and mix until combined. Do not over mix. Let stand for 10 minutes while the waffle iron heats up. Make waffles according to irons instructions.

Yield: 3 large waffles

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Mexican Pasta Salad

4/11/2014

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INGREDIENTS
1 pound of fun shaped pasta - I used Fioli
1 can black beans (drained but not rinsed)
1 can corn (drained)
1 can diced tomatoes (not drained)
1 small can diced chiles (not drained)
1 small onion (diced)
2 green onions (diced)
2 cloves garlic (minced)
3/4 cup cilantro (chopped)
1 tbsp cumin
2 tbsp dried Aleppo peppers (optional)
1/4 lime juice
Salt to taste

DIRECTIONS

Boil pasta to al dente package directions.
While pasta is cooking, in large bowl combine all ingredients Except both onions and lime juice. Mix until combined.
Drain pasta add to bean and tomato mixture. Stir to combine.
Cover and chill in fridge for at least 2-3 hours, or you can chill overnight.
When ready to serve, add the onions and lime juice. Mix thoroughly.
If you want a little creamy, you can add 1 cup of plain Greek yogurt or sour cream to the mixture.
Serve and enjoy!

*this can be served warm as well, in the case you want to serve warm, then add all ingredients at once instead of setting onions and lime to the side.

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Picnic Casserole Loaf

2/5/2014

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INGREDIENTS
1 package active dry yeast
1/4 cup warm water (105°F to 115°F)
1 1/4 cups shredded sharp cheddar cheese
1/2 cup diced ham (small pieces)
1/3 cup onion (finely chopped)
1/3 cup red bell pepper (chopped)
2 cloves garlic (minced)
2 TBS dill seeds
1 TBS kosher salt
3/4 cup warm milk (105°F to 115°F)
1 large egg (lightly beaten)
2 1/2 cups all-purpose flour
1 TBS olive oil

DIRECTIONS

Dissolve yeast in the warm water and let stand for 10 minutes.
Mix together the cheese, diced ham, onion, bell pepper, garlic, dill and salt until well blended.
When yeast is ready, warm the milk then add to chopped ingredients, stir then add the egg and then the yeast. Mix well.
Stir in the flour 1/2 cup at a time, a stiff dough should form.
Place dough in a large greased bowl, turn so both sides are coated. Cover with a damp cloth then let rise for about 1 1/2 hours (should double in size).
Punch down the dough then place in a greased round, 2-quart casserole. Cover with a damp cloth and let rise for another 60 minutes (should be doubled in size).
Brush the top with olive oil. Bake for 45 minutes in a 350°F preheated oven, should be golden on top. Transfer dish to a wire rack and allow to cool before slicing in to it.

TIPS

Bake the night before you plan on serving this, it’s better the next day!
The milk took about 30 seconds in the microwave to get to the right temperature, yours may heat differently so it’s best to use a thermometer if you have one.
You can serve wedges with butter but we find it’s moist enough without.

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