Homemade Buckwheat Pancakes

INGREDIENTS:

1 c. buttermilk

1 large egg

3 tbls. butter, melted

6 tbsp buckwheat flour

1 tsp sugar

1/2 tsp salt

1 tsp. baking soda

2 tsp. canola oil, for frying pancakes

1 tsp. butter, for frying pancakes

DIRECTIONS:

  1. In a medium bow, whisk together buttermilk, egg and 3 tbsps of melted butter.
  2. In another bowl, mix together, all-purpose flour, buckwheat flour, sugar, salt, and baking soda.
  3. Pour the dry ingredients into the egg-mixture.
  4. Stir until the tow mixtures are just incorporated.
  5. Heat a griddle or large frying pan on medium-high heat.
  6. Add 2 tsps. of canola oil and 1 tsp. butter and leet melt.
  7. Spoon about 3 tbsp of batter into frying pan for each pancake to form 4 inch pancakes.
  8. Fry until bubbles form on the top of the pancakes, about 3 minutes.
  9. Flip them over and cook for another 3 minutes or until done.
  10. Continure to fry pancakes with the remaining batter.
  11. Serve with melted butter and syrup,  jam or jelly.

Homemade Whole Wheat Pancakes

INGREDIENTS:

2 c. whole wheat flour

3 tbsp. sugar

1 tsp. salt

1 1/2 – 2 c. milk (depending ho how thick you like your pancakes)

3-4 tsp. baking powder

2 eggs

5 tbsp. oil

DIRECTIONS:

Mix dry ingredients together. Beat eggs well. Add milk, oil and eggs to dry ingredients.

Mix Well.

Blueberry Muffins

by Debbie Adams

INGREDIENTS:

2 c. all purpose flour

1 Tbsp. baking powder

1/2 c. sugar

1 tsp. salt

1/3 c. oil

1 egg, well beaten

1-1/4 c. milk

1/2 c. blueberries

 

DIRECTIONS: (more…)

Coconut Cream Pie

INGREDIENTS:

2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
3 c. milk
4 egg yolks, slightly beaten
2 T. butter softened
2 t. vanilla
1 c. coconut
1 c. cool whip

DIRECTIONS:

Mix sugar, corn starch and salt in sauce pan. Gradually stir in milk, cook over med heat stirring constantly till mix thickens and boils. Boil and stir 1 minute.

Stir at least half of hot mix gradually into yolks, stir into hot mix in sauce pan, boil and stir 1 minute, remove from heat, stir in butter, vanilla and 3/4 c. coconut, pour into shell, press plastic wrap onto filling and refrigerate at least 2 hours but no longer than 48.

Remove plastic, top pie with whipped cream an remaining coconut. Refrigerate any remaining pie immediately.

Glazes

Egg Glazes

Beat 1 egg white or egg yolk OR 1 whole egg with 1 Tbsp. water. Brush on unbaked bread or rolls to give a shine. (A darker color results if yolk is used.)

Milk or Butter Glaze

Brush just baked bread with milk or melted butter for a softer crust.

Sugar Glaze

Mix 1 cup icing sugar, 1 Tbs. milk, 1/4 tsp. vanilla or almond extract together until smooth.

Grape Jelly – Super Chef Bread Maker Recipe

INGREDIENTS:

2-1/2 cups Grape Juice

2 pouches (2 Tbsp.) Plain gelatin

1 cup Sugar

1 Tbsp. Lemon juice

DIRECTIONS:

  1. Pour Grape Juice into pan; stir in gelatin t soften.
  2. Add remaining ingredients and place in machine.
  3. Select #11 setting and press START.
  4. When finished pour into sterilized jars and seal.
  5. Cool 3 hours before refrigerating.
  6. Store in refrigerator up to 4 weeks or freeze.

Makes 2/1/2 cups.

Apple Butter – Super Chef Bread Maker Recipe

INGREDIENTS:

2 cups Unsweetened applesauce

1 cup Brown sugar

1 Tbsp. Lemon juice

1/4 tsp. Ground cloves

1/4 tsp. Allspice

1/2 tsp. Cinnamon

DIRECTIONS:

  1. Place in pan in the above order.
  2. Place pan in machine.
  3. Select #11 setting and press START.
  4. When finished pour into sterilized jars and seal.
  5. Cool 3 hours before refrigerating.
  6. Store in refrigerator up to 4 wees or freeze.

Makes 1-1/2 cups.

Low Calorie Blueberry Jam – Super Chef Bread Maker Recipe

3/4 cup Cold water

2 pouches (2 tbsp.) Plain gelatin

1 cup Sugar

2 Tbsp Lemon Juice

4 cups Fresh or frozen, unsweetened blueberries, thawed

DIRECTIONS:

  1. Pour water into pan; stir in gelatin to soften.
  2. Add remaining ingredients and place in machine.
  3. Select #11 setting and press START.
  4. When finished pour into sterilized jars and seal.
  5. Cool 3 hours before refrigerating.
  6. Store in refrigerator up to 4 weeks or freeze.