Lemon Blueberry Pancakes

(source)

• 1½ cup Cake Flour
• ¼ tsp Salt
• 1 T (heaping) Baking Powder
• 3 T Sugar
• 1½ cup Evaporated Milk
• juice from 1 lemon
• 1 Large Egg
• 1½ tsp Vanilla
• 2 T Butter, Melted
• Zest From 1 Lemon
• 1 cup Blueberries

In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn’t very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn’t overly thick.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

Notes: These were so good, Brian complemented me on them the next day!

I used regular milk with no problem. I also used whole wheat pastry flour instead of cake flour.

Pumpkin Spice Bread

3 c sugar

1 c vegetable oil

4 eggs

1 (15 oz) can solid-pack pumpkin

3 1/2 c flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp baking powder

1/2 tsp ground cloves

1/2 tsp allspice

1/2 c water

Mix, pour into two loaf pans.

Bake at 350 degrees for 60-65 minutes.

Cool for 10 minutes before removing from pans to wire racks to cool.

NOTES: This was easy and really good. All that oil helped the bread stay moist for a full week! Next time, I think I'll try substituting 1/2 cup of the oil with 1/2 c applesauce. I'll comment with the results.

Source: Taste of Home Baking Book

Country Brunch

16 slices firm white bread

2 1/2 c cubed, cooked ham

1 lb. shredded cheddar cheese

1 lb. shredded mozzarella

6 eggs

3 c milk

1/2 tsp dry mustard

1/4 tsp onion powder

Trim the crust from bread and cut the slices in half. Grease a 9 x 13 pan. Layer with half the bread, half the ham, and half the cheese; repeat layers. Combine the remaining ingredients. Pour over mixture and refrigerate overnight. Remove from refrigerator 30 minutes before baking.

TOPPING:

3 cups cornflakes

1/2 c melted butter

Combine and sprinkle over eggs. Cover loosely with foil. Bake at 375 for 45 minutes. Let stand 10 minutes before serving.

NOTES:

• I'm just amazed at how well raw egg dishes work for freezer meals!
• I divided this recipe in half and put each in one of my 11 cup Pyrex dishes.
• I happened to have some leftover hamburger buns that fit just right for the bread requirement. I sliced each in fourths so they were about the thickness of a slice of bread and just left the crusts on. It worked just fine.
• I didn't bother with the topping because I rarely have corn flakes, but if you wanted to do that, just freeze the egg part and then slip your zip loc of topping in the dish when it's all solid. Sprinkle it on before thawing and baking.
• We ate one dish and I froze the other for another day.