Buttermilk Pancakes

 I love pancakes.  We would have them every Saturday for lunch when I was growing up.  And buttermilk pancakes are the best.  Of course you can add blueberries, or chocolate chips or whatever you would like.

Buttermilk pancakes

Ingredients:

• 2 cups flour
• 3 T. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 1/4 cups buttermilk
• 2 large eggs, lightly beaten, room temperature preferred
• 1 tsp. vanilla extract
• 1/4 cup vegetable oil

Directions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined. 
2. In a separate, medium-sized bowl, whisk together buttermilk, eggs and vanilla extract.
3. Slowly drizzle the oil into the wet ingredients.  
4. Pour the wet ingredients into dry ingredients and use a wooden spoon to stir until just combined. 
5. Cook over medium low heat on a non stick skillet. Or a Blackstone works great.
6. Serve with your desired toppings.

Belgian Waterzooi

 Another one of my Goodwill cookbooks was an International Cookbook.  I found this easy chicken recipe  and it is very tasty.  Be sure to use the leeks, they add a great flavor.

Belgian Waterzooi

Ingredients:

• 4-6 chicken breasts, depending on the size
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 cup leeks, chopped
• 2 cups chicken broth
• 2 ounces heavy cream
• parsley

Directions:

1. Brown the chicken breast, then add the chicken broth and let simmer 20 minutes.
2. Add the celery, carrots, leeks and cook for another 15 minutes.
3. Mix the cream in. 
4. Serve with pasta, rice or potatoes.

Creme Caramel

 In my cookbook reading I came across a recipe for Creme Caramel.  The writer said it is comfort food from her childhood.  If you happen to still have one, a tool made for lifting canning jars is great to lift the hot custard cups out of the hot water.

Creme Caramel

Ingredients:

• 8 tsp. brown sugar
• 2 eggs
• 1 cup evaporated milk
• 1/3 cup brown sugar
• 1 1/2 tsp. vanilla
• pinch of salt

Directions:

1. Heat oven to 350 degrees
2. Lightly press about 2 teaspoons brown sugar each into the bottom of 4 custard cups.
3. Beat eggs lightly with whisk.  Mix in remaining ingredients.
4. Pour carefully over brown sugar. Set cups in shallow pan of hot water.  
5. Bake 50 minutes or until table knife inserted near edge of cup comes out clean.
6. Remove from hot water and cool on rack. Carefully  loosen edge of custard with knife and untold for serving. 

Cabbage, Carrot and Potato Casserole with Hamburger

 We have moved to Arizona!  I am arranging all my cookbooks and having fun trying new recipes.  But this one is OLD.  I have a recipe card that my grandmother wrote the recipe on.  It is so cute, her native language was German, but she wrote this in English.  So I made this the other night and will be making it again! And will always think of my grandmother when I make it.

Cabbage, Carrot, Potato and Hamburger Casserole

Ingredients:

• 1 lb. hamburger
• 1-2 onions
• 2-3 potatoes, peeled and sliced
• 2-3 carrots, sliced
• 1/4-1/2 head of cabbage, chopped
• 1 small can mushrooms
• 1 can cream of celery soup
• Colby cheese, I used co-jack cheese, sliced

Directions:

1. Grease a 9 X 13 pan.  (Or she noted, she liked to bake in a casserole.)
2. Place the ingredients on top of one another.
3. Top with cream of celery soup.
4. Bake covered at 350 degrees for 1 hour 15 minutes.  Remove from oven and top with cheese.  Bake uncovered for 15 minutes.