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June calls for easy family recipes. My Favorite Pancake recipe is the one I use on week-ends and for company. It produces tender, great tasting pancakes. Add a bottle of blueberry syrup and you’ve got yourself a winner!

The Sunday Roast will have your family requesting it often.

Aunt Jessie’s Tea Cake cookies must be 100 years old! Children in the early 1900’s carried sturdy tea cake cookies in their pockets to snack on all day while they played! I found this recipe in my Aunt Maggie’s recipe box (an old bread box). Aunt Maggie died in 2004 at the age of 103, so that gives you an idea of how old this recipe card is!

My Favorite Pancake Recipe

 

2   cups all-purpose flour

2   tsp. baking powder

¾  tsp. baking soda

½ tsp. salt

2  Tbsp. sugar

2  cups whole buttermilk

2  eggs, lightly beaten

1  tsp. vanilla

¼ cup melted butter

 

Sift the dry ingredients together.  In a separate bowl combine the buttermilk eggs and vanilla. Add the dry ingredients, stirring only to combine. Add the melted butter and stir.

Pour by 1/3 capfuls onto a lightly greased hot skillet over medium hot heat. When a few “bubbles” appear turn over. Place on warm holding plate and put a pat of butter on top. Repeat with all batter.  This recipe makes 8, 6-inch pancakes. For smaller ones, use ¼ cup measure.   Recipe can easily be doubled for company.

Note: For the 2 of us, I halve the recipe and make 4, 6-inch ones.

Note: For blueberry pancakes, just before turning the pancakes, sprinkle a few fresh blueberries on top.  Don’t put the blueberries in the batter because it would turn the batter blue!  Banana slices would also be good.  We love Blueberry Syrup with these.

Best Sunday Dinner Roast

 

4 lb. Sirloin Tip or Chuck Roast

1 Tbsp. vegetable oil

1 envelope Ranch Dressing Mix

1 envelope Italian Salad Dressing Mix

8 carrots, cut into 2 inch slanted slices

4 potatoes, (2½ lbs.) peeled and cubed

  cups cold water

1 envelope Brown Gravy Mix

1 tsp. salt

½ tsp. black pepper

 

Brown roast on all sides in oil. Place in 6-qt. Crock-Pot ( line  Crock-Pot with a Slow Cooker Liner or spray with cooking spray)   Sprinkle the dry Ranch Dressing Mix and Italian Salad Dressing Mix on top of roast. Place carrots and potatoes on top. Combine the water, Brown Gravy Mix, salt & pepper and pour over vegetables. Cover and cook on low setting for 8 hours.    Serves 6 to 8.

Aunt Jessie’s Tea Cakes

Aunt Jessie said on her recipe card to use a snuff can to cut out the cookies!!!!

 

4 cups flour

2 cups sugar

1 cup butter, softened and cut into slices

   (she said margarine or shortening)

2 large eggs

1 tsp. baking soda

2 Tbsp. buttermilk

 

Preheat oven to 375 degrees. Combine flour, sugar, butter and eggs. (Cut the softened butter into pieces and cut it into the flour/sugar. I whisked the flour & sugar together in a large mixing bowl and then added the beaten eggs)  Dissolve the baking soda in the buttermilk; add to flour mixture, mixing everything well. (It will appear dry so I used my hand mixer to slightly beat a minute until the dough came together). Roll out and cut into rounds on an ungreased cookie sheet. Bake until edges are brown, about 8 to 10 minutes.

Note:  You can halve this recipe and get 15 cookies using a 2½ -inch biscuit cutter. (If you don't have a snuff can!). Pat dough out on floured surface with floured hands to about ¼ inch thickness. You'll get about 15 cookies with scraps. They spread so leave a little space between each one. When they first come out, they are chewy and then as they cool they get crispy, which is why children could carry them in their pockets!  Great taste but not overly sweet. Good for a little snack when you just need something sweet to go with your afternoon coffee or tea.

 

The spreading makes them come out fairly flat. And, if you want them to stay a little soft and chewy, store them in a ziplock bag. Great for “dunking”!

Dining outdoors?
Here's a great idea for lighting your table.
Put a colored votive candle in an empty jelly jar or old canning jar.  Anchor it with a little sand and scatter several on the table for delightful dinner lights.
Chocolate Chip Arithmatic.
Some older recipes call for chocolate chips by weight.
6 oz. = 1 cup
9 oz. = 1 1/2 cups
12 oz. = 2 cups

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June, 2013