Pumpkin Pancakes

We got together for breakfast for dinner and I had leftover pumpkin so I tried this recipe. Yum!

Pumpkin Pancakes

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1 cup milk
• 6 tablespoons pumpkin puree
• 2 tablespoons butter, melted
• 1 egg

Directions:

1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
3. Melt butter in a skillet over medium heat.
4. Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
5. Serve with butter and maple syrup.

Oatmeal Cake with Coconut Pecan Frosting

This recipe came from Grandpa Piercy (GGRay's Dad). Although it is delicious it is not beautiful and I remember one of my brothers being very disappointed when Grandpa helped him make it for a cub scout cake decorating contest and they didn't win.

1 1/4 cup boiling water

1 cup quick oats

Pour water over oats and let stand 20 min.

1/2 cup vegetable oil

3/4 cup brown sugar

3/4 cup sugar

2 eggs

Cream oil and sugars, add eggs and oatmeal and mix well.

1 1/2 cup flour (add an extra 1/2 cup at high altitude)

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

Mix together in separate bowl and then mix into other ingredients.

Add nuts or raisins if desired. I don't.

Pour into prepared 9x13 pan and bake at 350 for 30-35 min.

Frost with coconut pecan frosting or cinnamon cream cheese frosting or

caramel frosting out of a can or whatever.

Coconut Pecan Frosting

1 cup sugar (white or brown or half of each)

1 cup evaporated milk

1/2 cup butter (one cube)

3 eggs, beaten slightly

Combine in saucepan and cook stirring until boiling. Remove from heat and stir in:

1 1/3 cup coconut (or more)

1 cup chopped (not too fine) pecans (or more)

1 tsp vanilla

Let cool slightly and pour over cake. It makes a lot of frosting and we thought it would be really good on french toast, but it didn't last that long. It is also really good on a spoon or a finger.

This cake makes a more justifiable breakfast than chocolate cake. And a healthy option for a birthday cake.

Honey Barbequed Spareribs

I looked for this recipe for 20 minutes and I have multiple copies of it in multiple places, so I decided to add it here too. This is a great recipe to make in bulk for the freezer. If it is too much for the crockpot, do it overnight in the oven at 200 degrees for the first cooking and freeze the ribs, then cook them in the sauce when you are ready to eat them. I changed the original recipe to double the amount of sauce because we like to have enough for gravy over the rice which always accompanies this meal.

3 pounds (or so) country style pork spareribs

1 tsp garlic powder

2 tsp salt

1 tsp pepper

2 cup catsup

1 cup brown sugar

1 cup honey

1/2 cup spicy brown mustard

4 Tbsp Worcestershire sauce

1 Tbsp liquid smoke

Place ribs in crockpot. Cover and cook on high for 3 hours.

Drain off juice (I save it to use as stock).

Combine remaining ingredients and pour over ribs. Reduce heat to low and cook 3 more hours.

Zucchini Recipes

I spent several hours today making zucchini recipes to use all the really big zucchinis that we don't find until that's what their good for. Here are the recipes.

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
1 Tbsp vanilla
Mix together. In another bowl mix together:
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 tsp. cinnamon

Add to wet ingredients and mix well. Pour into 2 loaf pans, or 1 loaf pan and 1 doz muffin cups, or 2 doz. muffin cups, or 1 doz. muffin cups and 2 doz. mini muffin cups or You get the idea.
Bake at 325 1 hour for loafs, 20 min for muffins, 15 min for mini muffins or until they bounce back and are not sticky on top. Cool slightly and remove from pans. You can add nuts if desired.

Zucchini Brownies
2 cups grated zucchini
1/2 cup oil
2 tsp. vanilla
1 1/2 cup sugar

Mix together. In another bowl mix together:
2 cups flour
1 tsp. salt
1 1/2 tsp. baking powder
1/2 cup cocoa
1/2 cup chopped nuts if desired
Add to wet stuff and mix well. Pour into prepared 9x13 pan and bake 375 20 to 25 min. Frost with chocolate frosting.





Zucchini Cornbread

1 cup flour
3/4 cup cornmeal
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup brown sugar
Mix together. In another bowl mix:
1 cup buttermilk
1 egg
2 tbsp. molasses
3 tbsp. melted butter
1 cup grated zucchini
Pour into flour mixture just til combined. Pour into prepared 8x8 pan. Bake at 400 for 25- 30 min, or til it springs back when touched.

Buttermilk Carmel Syrup

While at Bre's house for the 4th of July she introduced me to the blog http://www.ourbestbites.com/.  She also introduced me to this sauce and once you have it you may never use regular syrup again.  In Show Low we ate it on pancakes and we have since had it on belgium waffles.  This is one of the recipes from that blog I love and there are many more I want to try. (I copied this recipe from their blog it is also in their cookbook.)
Buttermilk Syrup

3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance.

When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.There will be foam on top. It tastes just as good, but it’s not super pretty. If you’re into aesthetics, you can skim it off; otherwise, just give it a good stir.

Pink Pancakes

Sorry this has taken me awhile Julianne, but here you go.  This is from the Deceptively Delicious cookbook.
3/4 cup water
1/2 cup ricotta
1/4 cup beet puree
1 tsp vanilla extract
1/2 tsp cinnamon
1 cup pancake mix
1/4 cup grated apple (we just use applesauce)
1 T canola or vegetable oil

In a blender or food processor mix first 5 ingredients.  Dump the mixture in a bowl, add pancake mix and apple, and stir til combined.  Do not overmix the batter will be a little lumpy.  Coat a griddle or skillet with cooking spray and set it over medium high heat (about 350 degrees).  When hot add oil (we think it works better if you add the oil in between each batch).  Spoon the batter onto griddle or skillet using about 1/4 cup batter for each pancake.  Cook the pancakes until bubbles  form on top and the batter is set, 1-2 minutes.  Then flip and cook until golden brown 2-3 minutes.  Serve warm.  We love them with rasberries and whipped cream.

Fruit Cocktail Cake

I have had this recipe for years (I think it came from one of my Aunts) and kind of forgot about it, and Dad discovered it recently and has made it several times. It is super easy and really moist and delicious.

1 1/2 cups sugar

2 tsp. baking soda

1 15 oz. can fruit cocktail not drained, pour in juice and all

2 cups flour

2 eggs

Pour everything in a bowl and mix well, pour into Pammed 9x13 inch pan. Sprinkle with coconut if desired. Bake at 325 for 40 min. When it is almost done make the topping:

1/2 tsp. salt

3/4 cup sugar

1/4 pound butter

3/4 cup canned milk

Put all ingredients in saucepan and bring to boil on high heat, stirring constantly. Boil for 3 minutes. Pour over cake while cake is hot.

It will sink down in the middle a bit but it is really yummy even if it isn't beautiful.