Whole Wheat Pancakes

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Now that I have recorded the Master Mix, it is necessary to know how to use it.

Master Mix Pancakes

1 cup Master Mix

1 Tbsp oil

1 egg slightly beaten

3/4 cup water

Mix just until ingredients are combined, adding water to desired consistency.  Cook on a 375* nonstick griddle  turning once.

Pancake Master Mix

Growing up we had pancakes every Saturday.  It was a lovely tradition to which we always looked forward.  Finding the right recipe, though has proved quite difficult.

Earlier this Spring we had a mini family reunion at Yellowstone.  While there, my father made his famous Whole Wheat pancakes again.  It was heaven!

I begged for the recipe and was given a master mix.  I now always have pancake powder on hand, and make it quite often for my family, now.

Pancake Master Mix

10 cups whole wheat flour

2 cups unbleached white flour (use all whole wheat flour if desired)

1/2 cup baking powder, rounded 

4 teaspoons salt

1 cup sugar

4 cups dry milk

Combine all ingredients and mix well.  Store in a covered container in cool dry place.

French Spring Soup

Looking for something new for dinner, I found an intriguing recipe.  French Spring Soup.  For some reason I have the thought that French food is the most healthy and delicious.  I was excited to try this recipe.

Yum!

Can I say it again?

Yum!

I am so glad I made this.  It made a ton.  Seriously, a ton.  We have been eating it for three days now.  It made so much.  But I am glad, because it is absolutely scrumptious, and next time I make it, I will freeze half for another meal.

What you need:

¼ cup butter
1 lb leeks, chopped
1 medium onion, chopped
1 quart water
1 quart chicken broth
3 large potatoes, chopped
2 large carrots, chopped
1 clove garlic, crushed
1½ cups sliced mushrooms
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup uncooked long-grain white rice
 4 tsp salt ½ lb fresh spinach
1 cup half and half cream

What you do:

Melt the butter in a large pot over medium-heat. Stir in the leeks and onion, and cook until tender.

Pour water into the pot. Mix in potatoes, carrots, garlic, mushrooms, asparagus and rice. Season with salt. Bring to a boil. Reduce heat, and simmer 30 minutes, until vegetables and rice are tender.

Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving. 

Servings: 10
 Nutritional Information Per Serving
 Calories 205
 Calories from Fat 88
Total Fat 9.95g
Saturated Fat 5.89g
Cholesterol 29mg
Sodium 1289g
Potassium 767mg
Carbohydrates 25g
 Dietary Fiber 3.67g
Sugar 4.11g
Net Carbs 21g
Protein 6.4g

Enjoy now, and a little later, and a little later after that!
 

Mississippi Sin

What You Need: 

 2 cups shredded cheddar cheese 1/3 cup chopped green chilies 8 oz cream cheese (softened) 1/3 cup chopped green onions 1 1/2 coup sour cream 1/8 tsp Worcestershire sauce 1 lb large round loaf french bread 

What To Do:

 Combine all but bread in bowl, stirring well. cut thin slice from top of bread. Pick out inside of bread making a bowl (save inside of bread for dipping). fill hollowed b read loaf with dip; cover with top slice of bread. Wrap filled loaf with foil. Bake at 350* for 1 hour. Dip with crackers, chips or bread. Yields about 4 cups