2 Cups Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

Dash Salt

3 Tablespoons Sugar

2 Eggs [large]

3 Cups Buttermilk

Dash Vanilla

4 Tablespoons Butter [melted]

Whisk eggs, buttermilk, butter and vanilla        .

Add flour, baking powder, baking soda, salt and sugar.

Gently combine leaving small lumps; do not overmix.

Cook on a pre-heated, buttered, cast iron pan.

I begin with a very hot pan and then lower the heat and cook the pancakes slowly.

Turn them over once they begin to bubble.

BANANA TOPPING

Quarter and chop Bananas into large chunks.

Sautee in butter, cinnamon, brown sugar and/or spiced Rum.

Place Banana’s on top of Pancakes and serve with a side of Maple Syrup.

We always use either our own Syrup [from our Maple trees] or locally made.  It really tastes so much better then store bought, processed, syrup.

Poach Eggs in an Egg Poacher

We serve on either Toasted and Buttered French White or English Muffins

Drizzle over Hollandaise Sauce and add a sprig of Parsley for color

Hollandaise Sauce

3 Large Egg Yolks

1 ½ Tablespoons Water

1 ½ Tablespoons Fresh Lemon Juice

8 Tablespoons Melted Butter

Kosher Salt

In either a double boiler or a heat proof bowl set over simmering water whisk the egg yolks with 1 ½ tablespoons water until the mixture thickens [about 4 minutes].

Remove from heat and stir in the lemon juice.

Whisk in the melted butter until it thickens and season with salt.

30 Prunes, Pitted

1/2 Cup Brandy

¼ Cup Water

1 Stick Butter

1 Stick Margarine1 Cup Dark Brown Sugar

1 Cup White Sugar

4 Large Eggs

3 & 1/3 Cups Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 & ½ Teaspoons Cinnamon

1 & ½ Teaspoons Cardamom

¾ Teaspoons Nutmeg

¾ Teaspoons Cloves

½ Teaspoon Allspice

½ Teaspoon Salt

1 & ¼ Cups Buttermilk

1 Teaspoon Vanilla

1)       Simmer Prunes in Brandy & Water for 15-20 Minutes ‘Till Full & Tender

2)       Cream the Butter, Margarine and Sugars

3)       Add Eggs & Beat Well

4)       Sift All Dry Ingredients

5)       Drain Prunes & Save ½ Cup Liquid

6)       Alternate the Flour Mixture, Buttermilk & Prune Liquid to the Butter Mixture and Beat Well After Each Addition

7)       Beat in Vanilla

       Stir in Prunes

Bake @350 in a Preheated Oven in 2 Buttered & Floured Cake Pans for about 35-40 MinutE

FROSTING

1 Stick Butter

8 Ounces Cream Cheese

1 & ¼ Teaspoons Vanilla

4 Cups Confectionary Sugar

1 & ¼ Tablespoons Lemon Zest

Fresh Lemon Juice

1)       Beat Butter, Cream Cheese & Vanilla

2)       Slowly Beat in Confectionary Sugar

3)       Beat in Lemon Zest

4)       Add Some Drops of Lemon Juice to Taste & to Thicken

Frost Cake and Refrigerate until Cold

Remove for about 40 minutes before serving

4 Bananas:  unpeeled
Maple Syrup or Honey
Cinnamon

1) Halve the Bananas Lengthwise & Bush the Cut Half with Maple Syrup or Honey & Cinnamon
2) Grill, cut side down, for about 5 minutes; turn over & grill for a few more minutes

Vanilla Ice Cream
Spiced Rum

Serve:  Place Banana Halves, skin side down, on a plate
Top:  With Ice Cream & a Splash of Rum

2 & 2/3 Cup Cake Flour

1 & ½ Teaspoons Baking Soda

½ Teaspoon Salt

¾  Cup Dark Brown Sugar

¼ Cup White Sugar

¾ Cup Corn Syrup

1 & ½ Sticks Butter:  softened

3 Eggs

1 Tablespoon Vanilla

1 & ½ Cup Buttermilk:  room temperature

4 Oz. UnSweetened Cocolate or SemiSweet Chocolate;  Melt & Cool Slightly

1)      Sift together dry ingredients

2)      Beat together Sugars & Butter

3)      Beat in Eggs

4)      Beat in Corn Syrup & Vanilla

5)      Beat in Chocolate for several minutes

6)      Alternately Beat in Buttermilk & Flour:  do NOT overbeat!

Bake @350 degrees in Three Buttered, Floured Cake Pans for about 30-40 minutes

Let it be known that this is probably one of the best mousses, chocolate, that you will ever be blessed to eat and to share.

Every time that I have seen my family and friends enjoy this, they have, truly, enjoyed this!

24 oz. Semi-Sweet Chocolate Chips [3 Cups]

4 Tablespoons Confectionary Sugar

4 Tablespoons Cold Water

Melt All

2 Teaspoons Vanilla

2 Whole Eggs

4 Egg Yolks

1 Teaspoon Instant Coffee

2 Tablespoons Heavy Cream

Mix

Mix with Chocolate Mixture

1 Pint Heavy Cream

Whip

4 Egg Whites

Whip

Fold in Chocolate Mixture with Eggs Whites for 15-20 minutes

Fold in Whipped Cream for 15-20 minutes

A hint:  spend time gently folding.  And, after you fold in the whites put the mixture in the fridge for 10-15 minutes and then fold in the whipped cream.

Serve with Strawberries, Whipped Cream &/or Cold Cherry Soup?

1 Cup Warm Water

2 Teaspoons Baking Soda

2 Cups Flour

½ Cup Whole Wheat Flour

1 Stick Butter

2 & 1/2 Teaspoons Ginger

2 Teaspoons Cinnamon

1 Teaspoon Cloves

2 Teaspoons Baking Powder

¾ Cup Dark Brown Sugar

1 Cup Molasses

2 Eggs

1)      Cream butter

2)      Add sugar and beat ‘till fluffy

3)      Beat in molasses, water & baking soda

4)      Beat in flours, spices & baking soda

5)      Add eggs and beat well

Bake @350 in buttered pan

Serve hot with Whipped Cream or Ice Cream

Here are three variations for you to choose from.

PUMPKIN PIE 1

2 cups pumpkin puree

4 Eggs

½ Cup Brown Sugar

½ Cup Molasses

1 Cup Heavy Cream

1 Teaspoon Cinnamon

½ Teaspoon Ginger

¼ Teaspoon Cloves

¼ Teaspoon Allspice

¼ Teaspoon Nutmeg

½ Teaspoon Salt

1)      Mix all Ingredients together

     Bake @ 375 degrees in a Pastry Lined Pie Pan for about 1 hour

PUMPKIN PIE 2

3 Cups Pumpkin Puree:  canned

6 Eggs

3 Cups Evaporated Milk

1 & ½ Cups Brown Sugar

2 Teaspoons Cinnamon

2 Teaspoons Ginger

¼ Teaspoon Cloves

¼ Teaspoon Allspice

¼ Teaspoon Cardamom

1 Teaspoon Salt

2 Tablespoons Cornstarch

1)      Mix All Ingredients Well

Bake @ 350-375 degrees in a Pastry Filled Pie Pan

PUMPKIN PIE 3

3 Eggs

1/3 Cup Brown Sugar

1/3 Cup White Sugar

2 Cups Pumpkin Puree; canned

1&1/2 Teaspoons Ginger

2 Teaspoons Cinnamon

¾ Teaspoon Cloves

¾ Teaspoon Allspice

½ Teaspoon Cardamom

Pinch Salt

1 Cup Heavy Cream

½ Cup Half-&-Half

1)     Beat Eggs & Sugars Well

2)     Mix in Pumpkin, Spices & Salt

Bake in a Pastry Lined Pie Pan @ 450degrees for 8-10 minutes

Reduce Heat to 325degrees and Bake for another 35-40 minutes

To check to see if Pie is cooked:  a knife should come out Clean

Pie Shell

1 & ¾ Cup All-purpose flour

1 Egg Yolk

8 tablespoons, cold, unsalted butter

1 teaspoon sugar

salt to taste if you want

3 Tablespoons cold water

    1    Put flour into electric mixer and beat until granular in texture

2          Beat Egg yolk, sugar & Salt and Add Cold Water to Make 1/3 Cup

3    Mix liquid with flour mixture untill Incorporated

4          Form Ball and Refrigerate for ½ Hour

5          Preheat Oven to 400 degrees

6          Place 2 Tablespoons of Flour on a work surface and Roll Dough to Form Crust

7          Chill for 15 Minutes

8          Bake for 15-20 Minutes ‘till golden Brown

9          Pour in filling

BRUSSELS SPROUTS/MAPLE WALNUT VINEGRETTE

A FAVOURITE THANKSGIVING SIDEDISH

 4 Cups Brussels Sprouts

4 Tablespoons Sherry Vinegar 

4 Tablespoons Maple Syrup {preferably homemade}

1 Tablespoon Dijon Mustard

½ Cup Walnut Oil

Pinch Nutmeg {freshly grated is far superior to anything else}

Lots of Salt & Pepper

1 Cup Chopped Walnuts

It is important to cut an X in the bottom of Brussels Sprouts whenever you prepare them;  it helps the water to seep in for cooking {similar to cutting the bottom of fresh flowers daily so that they can “breathe in the water.”

Steam  Brussels Sprouts {do NOT overcook}

Toss with marinade

When Ezra was about 10 years old the Thanksgiving table was beautifully set. The Feast was brought out; prayers were said and, our dear son observed:  “Where are the Brussels Sprouts”?

Potatoes, Turnips, Peas, Corn, Butternut Squash, Green Beans, Homemade Cranberry Sauce, Canned Cranberry Sauce, Stuffing, Turkey, Corn Muffins and Buttermilk Biscuits loaded the table…but…he noticed.

We convinced him to begin the meal and, halfway through, the Brussels Sprouts were ready!!!

Last year our niece and nephew gifted us a perfect way to prepare a turkey. Let us share with you….

BILLY & CHRISSIE’S BEST & JUICIEST TURKEY A World of taste beyond compare.  You will never go back to other preparations, ever.

BROTH:

1 Gallon Vegetable Stock

½ Tablespoon Allspice Beans

½ Tablespoon Ginger

1 Teaspoon Peppercorn

½ Cup Light Brown Sugar

1 Cup Kosher Salt

1)     Bring Above Ingredients To Boil

2)     Refrigerate

3)     Clean & Rinse Turkey

4)     Submerge in the Cold Broth [above ingredients]

5)     Add 1 Gallon ICE [cubes] WATER

6)     Keep Refrigerated for 6-8 Hours!!!!!

7)     Drain & Pat Bird Dry

     Discard Broth

9)     Place Bird in Roasting Pan

10)                       Stuff with 1 Whole Apple [Onion, too, if you choose]

11)                       Cover with Foil

12)                       Cook in Pre-Heated 500 degree Oven for ½ Hour

13)                       Remove Foil & Drop Temperature to 350 Degrees and Cook for 2 Hours PLUS

Perhaps you are wondering why, with other recipes, you had to arise, pre-dawn, to begin to prepare your Turkey.  I shall tell you why.

Two things happened:  you stuffed your turkey and you did not take measures to give it moisture.

We shall resolve this by following this Recipe:

STUFFING:

1)     Your Stuffing is being prepared separately in order to allow your Turkey an even heating process:  it is being caressed with heat over, around and throughout without the block which stuffing creates.

2)     Stuffing:  when one stuffs a Turkey:  the stuffing literally sucks out the moisture!  Think of the many Dry Turkeys, which you have suffered through!  Gravy and more gravy maybe helps a bit but, you still have a dry Turkey!  Dry leftovers, too!

3)     Prepare your Stuffing separately and just make sure to add enough stock to keep it moist:  stuffing is easy to work with if you think of it as a side dish.

4)     Sleep in!  Amaze all with a Great Bird!

5)     HAPPY THANKSGIVING!!!