Catherine's Recipe Box

Note: These were delicious!  I have never had banana pancakes before and it was like having banana bread in the form of a pancake.  Delish!  This recipe made about 10 large pancakes (I used my ice cream scoop to portion out the batter), so double it if you need to. Ingredients 2 bananas, mashed 1/2 cup milk 1 cups flour* ¼ tsp cinnamon 1 tsp baking powder 1 eggs ¼ tsp salt *If your bananas were frozen, add another 1/2 cup of flour to account for the extra liquid that usually results from defrosting. Directions 1)  Beat together wet ingredients (mashed bananas, milk, and eggs) and add the dry ingredients.  Mix until combined. 2) Heat your pan or skillet to medium heat (about 350 if you have an electric griddle) and cook as usual.  I portion the batter with an ice cream scoop.  After the batter has been on the skillet for about 15-30 seconds, this is the time to add in some chocolate chips, blueberries or whatever you like! 3)These do...

Note: The dough was hard to roll out, so definitely err on the side of 1/2 cup of milk!  You could always add more flour if it ends up too sticky. Ingredients 3 c. flour 1 T. baking powder 1/2 t. salt 1/2 c. butter or margarine, cut into pieces 1/3 – 1/2 c. milk 1 lb. bulk pork sausage, cooked, drained and crumbled small 2 c. cheddar cheese, shredded Directions 1) In a large bowl, combine flour, baking powder and salt.  2) Cut in butter or margarine until crumbly.  3) Add milk as need until a soft but not sticky dough forms. Knead dough one minute. 4) Divide dough in half and roll out. Top with half of the sausage and half of the cheddar.  5) Roll up jelly roll style and slice into pieces, about an inch thick.  6) Place onto a cookie sheet lined with foil and greased. 7)  Repeat steps 4-6 with the second half of dough and fillings. 8) Bake at 375 degrees for 15 – 18 minutes, until golden brown. source:   http://st...

Note:  I didn't do much but adjust the baking time.  These were delicious and I keep saying I don't like cornbread.  They weren't too sweet which is what turns me off to it sometimes. Ingredients 1 cup cornmeal 1 cup whole wheat flour 1 t. baking powder 1 t. salt 2 eggs 2 T. honey ¼ cup melted butter 1 cup buttermilk (or substitute) Directions 1) Stir together dry ingredients with a whisk. 2) Add eggs, honey, butter, and buttermilk and mix until combined. 3) Portion into a muffin tin with an ice cream scooper (seriously, this works great!) 4) Bake at 400 degrees for 10-15 minutes. source: http://heavenlyhomemakers.com/cornbread-muffins

Note: These are a great quick breakfast when you need something you can hold in your hand. They take a whole 3-5 minutes to put together depending on your meat. Ingredients 1 English Muffin or biscuit 1 Egg Cheese (whatever kind you like. Cheddar or American work well) Sausage, bacon, or ham (optional) butter, for spreading Directions 1) Crack an egg into a glass, microwave-safe custard dish*, and beat well. 2) Prepare the meat for the sandwich and toast your English muffin & butter it. Have the cheese at the ready! 3) Microwave the egg (cover it!) for 2 minutes on high. You will hear popping and sizzling - it's Okay! 4) Carefully remove the egg from the microwave with a pot holder - the glass is HOT! 5) Add cheese on top of the egg quickly so that it can melt. 6) Remove the egg from the custard cup carefully with a butter knife or a fork. 7) Assemble your sandwich and enjoy! *If you don't have a custard dish, any microwave-safe glass dish will work as long as it is app...

Note: The batter will be thick depending on how ripe and mushy your bananas are. Don't worry about it! It will bake up fine. Ingredients 3 cups flour 2-1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 3 ripe bananas, mashed 1 cup butter, softened 1/4 cup heavy cream 1-1/2 cups sugar 4 eggs 1 tsp. vanilla 12-oz. pkg. chocolate chips (You can use about 3/4 of the package) Directions Preheat oven to 325 degrees F. Generously grease and flour a 12 cup bundt pan; set aside. In large bowl combine all ingredients except chocolate chips. Beat on medium speed for 2 minutes. By hand, stir in chocolate chips. Pour into prepared pan. Bake at 325 degrees F for 65-75 minutes or until cake is firm and set and begins to pull away from sides of pan. Immediately set pan onto a dishtowel that has been soaked in water and gently wrung out. Let pan sit for 5 minutes, then turn out onto serving plate (this will make the cake come out of the pan without sticking). Cool completely before servin...

Note: I didn't get a picture because they were gone SO FAST. Mike never had crepes before and I was going to make them this weekend whether I was out of all purpose flour or not! This recipe convinced me that whole wheat flour can do no wrong. They were light, smooth, rich, and everything a crepe should be. Other than the slightly-dark color, you would never know these were whole wheat. Seriously. I did modify this a bit, of course, but only because I knew I wanted them on the sweet side. Ingredients 3 eggs 1 cup milk 1/4 cup water 1 1/4 cups whole wheat flour 1 tbsp sugar 1/2 tsp. salt 1 tsp. vanilla 2 T. melted butter (butter for the pan) Directions 1) Whisk all ingredients together VERY WELL. 2) (optional step) Refrigerate the batter for 30 minutes or more for a more tender crepe. 3) Heat pan over medium heat. When the pan is hot, butter it and add between 1/4c and 1/3c of batter to the pan, tilting to cover the pan. 4) Cook until the bottom of the crepe is lightly brown ...

Note: These are really good. Mike didn't realize they weren't from a can. And I could eat more than just a little (the canned stuff is too smooth for me). No picture. Think about what re-fried beans look like. You probably don't want a picture. Ingredients 1 pound of pinto beans (or black beans if you prefer) Chicken bouillon Cumin chili powder Directions 1) Soak and cook the beans as directed on packaging (if you use canned, skip this step) Optional: When cooking the beans, add half a jalapeno and one onion to the water for more flavor. 2) Save the liquid used to cook the beans. You will need approximately 1/2 cup, maybe more. 3) Let the beans cool. 4) Put the beans in a food processor, 1 cup at a time. Add 1 tsp of bouillon, 1/2 tsp of cumin, 1/2 tsp of chili powder, and a splash or two of the bean liquid. Process until at the desired consistency. Add more liquid if necessary. 5) Repeat step 4 until all the beans are mushed up really good. 6) Serve warm or cold...