Buttermilk Wheat Pancakes

Recipe from Merle Platt

Blend together first:
2 eggs
2 cups buttermilk

Then add:
1 t. baking soda
1 1/2 cups whole wheat flour
2 t. baking powder
1 t. salt
2 T. sugar (or 1-2 mashed bananas)
4 T. oil

Mix well. Pour onto a hot, oiled griddle.

Pie Crust

Recipe from: Kay Ferguson (via BH&G), adapted by Christa Platt

Single crust:

1 1/2 cups sifted all-purpose flour

1/2 teaspoon salt

1/2 cup shortening

4 to 5 Tablespoons cold water (Christa uses a fraction of this to make it flaky!)

Double crust or lattice-top:

2 cups sifted all-purpose flour

1 teaspoon salt

2/3 cup shortening

5 to 7 tablespoons cold water (Christa uses a fraction of this to make it flaky!)

Sift flour and salt.

Cut in shortening till pieces are size of small peas.

Sprinkle water over, 1 Tablespoon at a time, tossing mixture after each addition. 

Form into ball; flatten on lightly floured surface.

Roll 1/8 inch thick from center to edge. 

Pecan Pie

Recipe from: Jayne Ferguson

Beat 3 eggs

Add:
1 Tbsp. white vinegar
3/4 cup sugar
3/4 cup white Karo (corn syrup)

Beat all above ingredients together.
Pour into a 9" unbaked crust.

Sprinkle chocolate chips (about 1/3 to 1/2 cup) evenly into pie.
Add 1 cup pecans into pie. They will float to top.
Dot evenly on top with about 4 dots of dime-sized drops of butter.

Bake it in the oven at 350º for 15 min.
Then turn the oven down to 325º and bake for 30 min.

Test with knife, it should come out clean.

Wassail

Recipe from: Tricia Platt

12 C Water
1 3/4 C Sugar
2 Cinnamon Sticks
1/2 T. Whole Cloves

Boil for 30 min. then add:

1/2 Gallon Cider
23 oz. Pineapple Juice (1/2 large can)
1/2 6oz. Orange Juice Concentrate (frozen)
1 1/2 Lemons - squeezed for juice

It's the best! 

Asian Chicken Salad

Sarah Keleise Ferguson’s recipe received from friend, Tiare Terrell 2008

Salad:

1 medium head cabbage (½ purple & ½ green cabbage- chopped)

8-10 green onions (chopped)

1 cup sliced almonds

1 pkg ramen noodles (crushed- uncooked)

1 roasted chicken (chopped)

Dressing:

1 cup extra virgin olive oil

2/3 cup sugar

1/3 cup rice wine vinegar

1 tsp salt

1 tsp pepper

Chop all salad ingredients; mix dressing & pour over salad. Toss and EAT!

Excellent the same day but even better the next day after all the flavors

have fused and absorbed.

Chocolate Chip Cookie Cake

1/2 cup butter

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 egg

3/4 teaspoon vanilla

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup semi-sweet chocolate chips

Preheat oven to 350˚F. Spray pan with vegetable pan spray.  In a large bowl, cream butter with sugars.  Add egg and vanilla and mix well.  Stir in flour, baking soda and salt; mix well.  Stir in chocolate chips.  Spread dough into prepared pan with spatula.  Bake 15-20 minutes or until light golden brown.  Cool on rack 5 minutes.  Remove from pan.  Cool before cutting.  Decorate.

Makes 8-10 servings.

Sweet Potato Fries

From: Allrecipes.  The Platt Fam had this as a side-dish the other night and it was a hit, even with the kiddos!

Here's the link: http://allrecipes.com/Recipe/Ts-Sweet-Potato-Fries/Detail.aspx

INGREDIENTS 

4 sweet potatoes, cut into large French fries

1 tablespoon water

2 teaspoons Italian seasoning

1/2 teaspoon lemon pepper

1 pinch salt and pepper to taste

2 tablespoons olive oil

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place the cut sweet potatoes into a microwave-safe dish with the water. Cook on in the microwave for 5 minutes on full power. Drain off liquid, and toss with Italian seasoning, lemon pepper, salt, pepper, and olive oil. Arrange fries on a baking sheet in a single layer.
3. Bake for 30 minutes, turning once, or until fries are crispy on the outside.