I Large Marshmellow
3/4 to 1 tsp dried herbs
I have been making these for quite a while. The beer adds to the "fluffiness" of these pancakes and you can't taste the beer. Great on a relaxing Sunday Morning! This time I adapted the recipe to add pumpkin...
First the basic recipe...
Ingredients:
• 2 C Bisquick
• 2 T Sugar
• 1/2 t Cinnamon
• dash of Nutmeg
• 5 beaten eggs
• 1/2 C Beer
• 2 T Oil
If you want to make them pumpkin style add:
• 3 T pumpkin
• 1/2 t pumpkin pie spice
• increase sugar to 3 T
Directions
In large mixing bowl stir together the bisquick, sugar, cinnamon, and nutmeg.
Stir together the eggs, beer and oil. Add the dry ingredients, stirring just until moistened. Add a little extra beer if thinner pancakes are desired. Fry the pancakes on a griddle or frying pan!
Serve with warm syrup, or butter and powdered sugar.
November Guest Cook is Tonia from NC and she is sharing with us her Pumpkin Butter recipe, which she so kindly prepared and brought for us at work today. It was great!
I love the holidays!
• 4 cups pumpkin or (2 cans)
• 1 ½ teaspoon cinnamon
• Dash of salt
• ¼ teaspoon cloves
• 1 box of brown sugar
Cook over medium heat until the color is dark brown (as apple butter). I normally cook this in a slow cooker for a couple of hours. The room/house smells wonderful. Serve warm or cold.
It is particularly good served on graham crackers or chocolate flavored graham crackers.
I love the holidays!
• 4 cups pumpkin or (2 cans)
• 1 ½ teaspoon cinnamon
• Dash of salt
• ¼ teaspoon cloves
• 1 box of brown sugar
Cook over medium heat until the color is dark brown (as apple butter). I normally cook this in a slow cooker for a couple of hours. The room/house smells wonderful. Serve warm or cold.
It is particularly good served on graham crackers or chocolate flavored graham crackers.
I have no comment on why I would EVER be out of red wine....
1 cup apple cider or beef broth.
1 cup apple cider or beef broth.
This is another one from the family vault (box) of recipes. I haven't had this in a while but it is a great comfort dish!
Ingredients:
• 2 lbs Stew Beef
• 2 cans tomato sauce
• 1 large Onion – sliced
• 1 C diced celery
• 4 to 6 medium potatoes
• 4 medium carrots
• 1 t salt
• 1 C water
• 1 C peas
• ½ recipe biscuit dough (using tomato sauce as liquid)
Directions:
Preheat oven to 375. Brown meat in a greased 2 qt. baking dish in the oven. Add salt, 1 ½ cans tomato sauce, water and onion. Cover and bake 45 minutes. Add other vegetables, cover and bake another 45 minutes longer or until vegetables are tender. Prepare biscuit dough substituting ½ can tomato sauce for milk. Roll about ½ inch thick, cut into six 2 inch biscuits. Increase oven temp to 425, place biscuits on top of stew and bake until done.
Ingredients:
• 2 lbs Stew Beef
• 2 cans tomato sauce
• 1 large Onion – sliced
• 1 C diced celery
• 4 to 6 medium potatoes
• 4 medium carrots
• 1 t salt
• 1 C water
• 1 C peas
• ½ recipe biscuit dough (using tomato sauce as liquid)
Directions:
Preheat oven to 375. Brown meat in a greased 2 qt. baking dish in the oven. Add salt, 1 ½ cans tomato sauce, water and onion. Cover and bake 45 minutes. Add other vegetables, cover and bake another 45 minutes longer or until vegetables are tender. Prepare biscuit dough substituting ½ can tomato sauce for milk. Roll about ½ inch thick, cut into six 2 inch biscuits. Increase oven temp to 425, place biscuits on top of stew and bake until done.
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