I make- Finish Pancakes- 6 eggs 2 cups milk 1 tsp salt 4 Tbs sugar 1 cup flour 1 stick browned butter Bake for about 20 minutes at 400. Edges should be starting to turn golden. I put eggs, milk ( I use half and half), salt, sugar, and flour in a blender and mix for a bit. Scrape side of blender to mix in all flour. While you are doing the first part, I preheat the oven with the butter in a pan to brown. Once browned, I pour a little more than half into the blender while it stirs the batter. Don't over blend. I then place the pan back into the oven and pour the batter into the pan to bake. When done you can sprinkle with powdered sugar cut and serve. You can also top with fruit, jam or syrup.

A few months back I discovered a GREAT alternative to wheat flour. ALMOND FLOUR. I'm still experimenting with it, but IT DOES make super pancakes! Especially when you mix about 1 or 2 Tbsp. of raw honey in the pancake mix. For a recipe I use a standard pancake recipe, I just play with the amounts a little...since I'M STILL cooking for ONE!! LOL Although, on occasion I do cook for more. hehehe

Some have been asking for my cornbread recipe. So here it goes, and it's appropo for the holiday season coming up. Cloudy's Texas Cornbread 1 c. cornmeal (I prefer yellow cornmeal) 1 c. milk 1 c. whole wheat flour 4 tsp. baking powder 1 large egg 1/4 c. raw honey After mixing all the ingredients, pour into a greased 2" x 9" x 6" baking pan. Cook for 18-20 minutes in the center of the oven at 400 degrees. 5 minutes before done, remove and cut into squares, then drizzle more honey along the lines/cuts. Finish baking...Bon Apetit!!

I have some... call me...

Are there any Recipe Books available from the ES Post? Thank you !

Time to move this post back to the top. You can also post new recipes on the Community Blog too!

Shirley's Touch of Grace Biscuits 2 cups White Lilly self-rising flour 1/4 cup sugar 1/2 teaspoon salt 1/4 cup shortening 2/3 cup heavy cream 1 cup buttermilk 1 cup plain all-purpose flour, for shaping 3 tablespoons butter, melted, for brushing on hot biscuits Stir together the flour, sugar and salt. Work in the shortening with your fingers until there are no large lumps. Stir in the cream with a fork. Add the buttermilk and gently stir. Mixture will be very wet…and resemble cottage cheese. Allow to sit for 5 minutes. Spread the plain flour on a plate. With a medium ice cream scoop, scoop up some dough and put it into the flour. Quickly roll around to coat, then pick it up and shape it into a round. Place in a well greased 9” round cake pan. Continue, placing the biscuits so they are touching one another. Bake in the center of a preheated 425 º F. oven. Bake 20 to 25 minutes or until lightly browned.Remove from the oven and brush with butter. Serve hot. *This recipe works best with Lilly White flour. A low protein flour can be used, but may not turn out. Dough will be quite wet and you might think you made a mistake, but DO NOT add more flour! This is how the dough is supposed to be.

rich roasted or grilled, a varietal wine such as the 2007 'the keeper' cabernet franc

CROW- Served piping hot, stone cold, fresh or even days or months old... Actually, I havent found ANY recipes regarding how to cook crow but I know it gets served a lot...I guess it's one of them dishes, unlike revenge which is best served cold, that gets cooked up in a variety of ways... Some hate it and will refuse to eat it even though they know they should. Some will eat crow and be happy while others eat crow begrudgingly. Others have to be forced. I'm not sure if there is any nutritional value in eating crow but some say, for certain people, it is an absolute must. While most agree, the general consensus is that caution should be applied in that constant meals of crow, however cooked and served, can be rough on digestion.>m

Scalloped Sweet Potatos bringing this sweet potato recipe forward...tis the season