Modified Gigantic German Pancake....

I originally posted this on my Tahlequah Tasty Tidbits Blog here on blogger, but I wanted to make it again for the hubby, so I am gonna post it here on the Creatively Twisted Blog so you may enjoy it.

The book pictured, "Quick and Easy Family Baking, Cakes, Cookies, Pies & Breads, that anyone can make" As I mentioned before the book does hold up to its title.

As the title of this post says I have modified the Gigantic German Pancake recipe to fit what I have in my kitchen.

You can find the Gigantic German Pancake on page 8 of the book pictured above.

Gigantic German Pancake:

 

1/2 c. Flour (I used a generic All Purpose)

 

3 eggs. slightly beaten

 

1/2 c. milk (Normally I would use a lactose free 2% by Hiland, but for this I had to sub a 1/2c. water for the milk today.)

 

2T butter, melted (I used lactose free blue bonnet, and added it to my mix, instead of putting it on the side as the recipe ask.)

 

Powdered Sugar ( I would normally use it, but I used left over apple pie filling, so that accounted for my sweet factor today.)

 

Maple Syrup (I used a pancake syrup for this that I had in my pantry.)

 

*I used left over pie filling to add a kick to the pancake, and it happened to be apple, but any fruit or spice to your taste. I have used frozen fruit before also, and it comes out yummy. This is the first time for the left over canned pie filling though. I used a little warm water to hose off some of the goop from the pie filling, which made it easier to cut up.

 

Instructions:

 

Preheat oven to 425 degrees. Beat flour and eggs in a bowl.

 

Stir remaining ingredients and 1/4 tsp salt(I added the salt at the very end before the oven and just stirred it in.)

 

Pour into sprayed 9 inch pie pan(I used an oval corning dish sprayed with butter spray).

 

Bake for 20 minutes

 

Pancake will puff into big bubbles while baking.

 

Cut into wedges and dust with powdered sugar and serve with melted butter and syrup. Serves 3-4.

 

 

 

In the end, even with the water substitution the final product came out great, and the hubby even said it was mushy enough for him without his teeth in, and he did not have to blitz it up, which is Great!

 

So with or without milk, it will be up to you. Just know you need at least water to get this made, when you are out of milk.

 

Enjoy. You could make a few different ones and freeze them, and when you have guests, get it out and heat it up a little and serve.

Pantry Recipe: Poor Woman's Veggie Soup

Here is a great quick recipe to clean out the pantry, and it makes a great winter soup.

 

Poor Woman's Veggie Soup:

 

Ingredients:

1 can of chicken broth

3 cups water

2 cans of Garbanzo Beans-rinsed

2 cans diced tomatoes with chilies-rinsed

1 can sweet corn-rinsed

1 can French style green beans-rinsed

2 cans of canned chicken-rinsed

1 package macaroni and cheese, without cheese powder, just macaroni

1 and 1/2 cup of ketchup

Dashes of tabasco to taste

Salt to taste

 

Equipment:

One Dutch oven

Spoon

One cup measuring cup

 

Instructions:

Combine all the ingredients in the Dutch Oven

Turn the burner on simmer and let go for a couple hours, and serve with your

favorite bread or wine, etc...

 

*You will have leftovers that you will get to eat on during the week. You can even freeze the leftovers. You may have to add some extra water next day because the soup soaks up the liquid pretty well.

 

The picture of the recipe are below:

 

2015 Brings on a croissant experiment.....

This experiment is to show a special little lady how to make these in her home....

So if you are seeing this Shelby, this is one is for you sweetie.

We talked about these at the holiday's at Grandma Jeannette's.

I am actually going to use the left over chocolate Grandma Jeannette brought me, so it is rather unique.

But this can be done with regular baking chocolate, or your favorite chocolate, like Hershey's, or you can do pie filling or fresh fruit, for a change from the chocolate.

I am using some Pillsbury Honey Butter croissant rolls I found at our local grocery here in Tahlequah, Reasor's.

Plain croissants work just as well also. (you can brush them with some melted butter you do in the microwave, and sprinkle sugar on them.)

Here are the pictures:

If you use the pie filling, make sure you rinse it off, so you not get slimy hands when rolling.

If you use the fresh fruit like I did with the strawberries, make sure they are cut in half, before you roll and stem removed.

When it comes to the chocolate- the flat bar- make sure it is cut into equal pieces, with the Hershey's Nuggets, it is roll and go.

Set your oven to 350 degrees, and bake 16 minutes for each batch. 

They really do come out yummy. 

Enjoy this recipe Shelby. If you and your mom try it, let me know how it goes.

White Chocolate Cherry Pound Cake

I decided to make this cake for the gals down at Cooks Companion & More, here in Tahlequah, as a Thank You for all they do.

I made it from a mix purchased from their shop.

The mix was the Wind & Willow White Chocolate Cherry Cheeseball & Dessert Mix

The unique thing with this cake is that I took the mix mentioned and put it into a pound cake mix.

But I also added all the ingredients as if I were going to do the ball, along with the ingredients to make the pound cake, plus a full bottle of maraschino cherries without the juice.

This is a great winter pound cake to take to a friend or make for a loved one for Valentines Day(serve with favorite ice cream of course.) with all the red and white.

I hope you enjoy this one. It really was fun to do. I am looking forward to seeing what mixes pop up next at Cooks Companion and More in 2015.