Pancake mix

3 1/2 cup flour
1/4 cup sugar
1/2 cup of powdered buttermilk
4 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt



Place the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and stir, using a whisk, to thoroughly combine.

Store for up to 3 months.


For pancakes:

Heat a griddle over medium high heat.
Place 1 cup mix in a medium mixing bowl.
 Beat 1 egg, 1 tablespoon melted butter, 2/3 cup milk and 1/4 teaspoon vanilla together and stir into the dry mix until just combined.  Can add more milk or water if too dry.
Let the mixture rest for 1 to 2 minutes. Reduce heat to medium-low. Lightly brush the griddle with butter.
Pour 1/3 cup batter for each pancake, leaving 2 inches between each one. Cook until bubbles form on the pancake surface and the underside is golden, about 5 minutes.
 Flip pancakes and cook until golden, about 2 more minutes.
Makes six 4-inch pancakes.


For waffles:
Heat a waffle iron according to manufacturer's instructions.
Place 1 cup mix in a medium mixing bowl. Beat 1 egg, 1 tablespoon melted butter, 3/4 cup buttermilk, and 1/4 teaspoon vanilla together and stir into dry mix until just combined.
Lightly oil the iron plates, add batter (waffle iron capacities vary), and cook until waffles are golden brown and crisp, about 5 minutes.
Makes four 5-inch square waffles.

Maple Cupcakes

Cupcakes

2 1/2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1 stick unsalted butter, softened
1/2 cup light-brown sugar
2 large eggs
1 1/4 cup maple syrup
2 teaspoon vanilla extract
1/2 cup buttermilk


Directions

Heat oven to 350 degrees F. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk. Stir in nuts. Fill 18 lined muffin cups and bake until a tester comes out clean, about 20 minutes. Cool completely.

Maple-Butter Frosting


1 cup unsalted butter, softened
3 ounce cream cheese, softened
2/3 cup dark-brown sugar
1/4 teaspoon salt
3/4 cup maple syrup
3/4 teaspoon vanilla extract
1 cup confectioners' sugar
Directions

Beat the butter, cream cheese, brown sugar, and salt in a medium bowl with a mixer set on medium speed until light and fluffy, about 3 minutes. Continue beating, and add the maple syrup and vanilla. Gradually add the confectioners' sugar, increase the speed to high, and beat until light and fluffy, about 1 minute. Chill for 1 hour before using.

Apple Cranberry Sauce Recipe

12 oz cranberries (fresh or frozen)
1 1/2 cup apples, peeled and sliced
1/2 cup apple cider
1/2 cup water
1/2 cup brown sugar
1/2 cup white sugar
1/4 tsp cinnamon

The Directions.


Rinse off the cranberries and put them into your crock-pot. Add the apple slices, apple cider and water. Can use orange juice.

Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float.

Cover and cook Low for 6-8 hours and on high for 3-4 hours.

Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock.

Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!

Serve. This easily can be made a few days before your holiday dinner

Friendship Tea

1 jar (18 oz.) Tang or store brand equilivant
2 cups granulated sugar
1 cup instant iced tea
1 package powdered lemonade mix
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground cloves

Mix together in a airtight jar or bottle.
1 tablespoons of mix (or to taste) into 1 cup hot water

Spiced Chai Mix

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves

Place items in blender. Blend till fine powder.
Stir 2 heaping tablespoons per cup of hot water.

Chili Season mix

2 tablespoons all-purpose flour
4 teaspoons chili powder
1 tablespoon crushed red pepper
1 tablespoon dried minced onion
1 tablespoon dried, minced garlic
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper

After not having chili powder I use chili seasoning in my spanish rice recipe, the girls loved it!  I have looked for a chili seasoning mix...

Doesn't the bottle look so cute... thinking wow this could be a nice gift...

Whipped Sweet Potato Bake

2 medium sweet potatoes, scrubbed
2 bananas, do not peel
1/2 cup (1 stick)  butter, at room temperature
1/4 cup pure maple syrup
salt
1/4 cup all-purpose flour
1/3 cup  brown sugar
3/4 cups pecans, chopped

Directions
Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes.
Toss the bananas with peels on into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft.  This step can be done ahead of time.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl.
Peel the bananas and add them to the bowl along with 1/2 stick of the butter, and the maple syrup.
Season with salt and beat vigorously with a wooden spoon until everything is  well combined and the mixture is fluffy.
Spoon into an oven-proof casserole bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining 1/2 stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs.
Sprinkle the crumb mixture over the sweet potatoes and return to the oven.
Cook for about 20 minutes, until the crumbs are golden.
Serve hot.