1 to 1 1/2 lb. ground beef
3/4 C. rolled oats
2 eggs, slightly beaten
1/2 C. finely chopped onion
1/4 C. milk
1 tsp. salt
Few grains of pepper
1 tsp. Worcestershire sauce
1/2 C. brown sugar
1/4 C. vinegar
1 tsp. prepared mustard
1/4 C. barbecue sauce
1. Combine all ingredients; mix well.
2. Form into about 12 balls, each about 2 inches in diameter. Place in
casserole dish. Cover with sauce (below).
3. Bake at 350 degrees for 30 minutes. Makes 6-8 servings.
Notes: This recipe can also be cooked in a crockpot for several hours on low. Very tasty!
Tuesday, April 22, 2008
2 C. flour
2 Tbs. packed brown sugar
1 Tbs. baking powder
1 1/4 tsp. pumpkin pie spice*
1 tsp. salt
1 3/4 C. milk
1/2 C. pumpkin
2 Tbs. vegetable oil
*Substitution for 1 tsp. pumpkin pie spice: 1/2 tsp. cinnamon, 1/4
tsp. ginger, 1/4 tsp. allspice, 1/8 tsp. nutmeg
1. Sift together together dry ingredients.
2. In a separate bowl, combine milk, pumpkin, egg, and vegetable oil
and mix well.
3. Add pumpkin mixture to dry ingredients. Do not over-mix. Batter
should be slightly lumpy.
4. Cook like normal pancakes on a hot griddle. Top with pumpkin maple
syrup (recipe below) when ready to serve.
Pumpkin Maple Syrup
Combine together the following ingredients:
1 C. maple syrup
1 1/4 C. pumpkin
1/4 tsp. cinnamon (could also use pumpkin pie spice, or other spices to taste)
Sunday, April 6, 2008
1 loaf French bread, sliced in 1 1/2 inch slices
1 1/2 cups milk
1/2 cup sugar
1 tablespoon vanilla
6 medium apples, peeled and sliced (Fuji, Jonathan, or Granny Smith)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons packed brown sugar
1 recipe caramel sauce (see below)
The night before serving, coat a 9x13-inch baking dish with nonstick cooking spray. Layer bread slices on the bottom of the pan. Combine milk, eggs, sugar, and vanilla in a large bowl; beat well and pour over bread slices. Place apple slices on top of bread. Sprinkle apples with cinnamon, nutmeg, and brown sugar. Cover with foil and refrigerate overnight. In the morning, preheat oven to 350 degrees. Bake covered about 50 minutes; remove foil and bake 10 minutes more. Serve toast hot, topped with caramel sauce. Makes 8 to 10 servings.
1/2 cup packed brown sugar
1/4 cup flour
1/2 cup butter, melted
1/2 cup milk
2 teaspoons vanilla
Combine all ingredients in a medium saucepan and cook over medium heat until thick, stirring constantly.
NOTE: I am made this for breakfast for B on her birthday. It was yummy! We used the thinner sliced bread that we already had instead of French bread, and halved all the ingredients. We also only used 2 Granny Smith apples. I didn't notice the instruction to peel the apples, and I didn't know that's what you normally do when baking apples, so I left the peels on. I liked it that way, though. We had some leftover caramel sauce that B had made with a different recipe, so we used that instead. Recipe from the Lion House Christmas cookbook.