Whole Wheat Pancake Mix with Apple Cider Syrup

Growing up, we often had pancakes on Sunday morning so this was a natural fit for last Sunday's breakfast.  These pancakes were outstanding and the apple cider syrup was so easy and a big hit!  Notice that the recipe for the pancake mix makes 3 cups of mix and you only need 1 cup for a making.  (I learned the hard way and had to triple the additional ingredients).  If you don't need three cups of mix, the flour mixture will keep in a well-sealed container.  Hope you like them, we sure did!

Whole Wheat Pancake Mix
Ingredients for mix:
2 c. all-purpose flour
1 c. whole wheat flour
1/4 c. sugar
1 t. baking soda
1 t. salt
1 t. ground cinnamon

Additional ingredients for pancakes (per 1 cup of mix):
1 egg
3/4 c. milk
1 t. vanilla

Directions:
In a large bowl, combine the first six ingredients.  Blend thoroughly.  Store in an airtight container in a cool, dry place for up to three months.  This mix makes approximately 3 servings (6 pancakes per 1 cup of mix).

To prepare pancakes:  in a small bowl, whisk egg, milk and vanilla.  Whisk in 1 cup of pancake mix.

Pour batter by 1/4 cupfuls onto a lightly greased pan.  Set to low heat.  Turn when bubbles form on top of pancakes.  Cook until second side is golden brown.

Apple Cider Syrup:
1/4 c. sugar
2 t. cornstarch
2/3 c. apple cider
1 cinnamon stick
dash ground nutmeg

In a small saucepan, combine the sugar, cornstarch and cider until smooth.  Add cinnamon stick.  Bring to a boil over medium heat;  cook and stir for 2 minutes until thickened.  Discard cinnamon stick.  Stir nutmeg into syrup.  Pour into a bottle with a tight fitting lid and store in the refrigerator for up to two months.  

Source:  The Comfort of Cooking

Sloppy Joes

Hi guys!  Sorry it has been awhile since I posted a recipe;  we've been kind of busy but I've been trying all kinds of good recipes that I look forward to sharing with y'all.  One of the new recipes is this one.  It is from the Pioneer Woman Cooks blog, which is a favorite of mine.  She does a lot of great, easy to follow recipes with ingredients you usually have in the house.  This is one of the best recipes for Sloppy Joes that I've eaten.  Hope you enjoy!

Sloppy Joes

2 T. butter

2 1/2 lb. ground beef

1/2 whole onion, diced

1 whole large green bell pepper, diced (I used red and orange since I had those on hand)

5 cloves garlic, minced

1 c. water

2 T. brown sugar

2 t. chili powder (more to taste)

1 t. dry mustard

1/2 t. red pepper flakes (more to taste)

Worcestershire sauce to taste

2 T. tomato paste

tabasco sauce to taste

salt to taste

black pepper to taste

Directions:

Add butter to a large skillet or dutch oven over medium high heat.  Add ground beef and cook until brown.  Drain most of the fat and discard.

Add onions, peppers and garlic.  Cook for a few minutes or until the vegetables begin to get soft.  

Add ketchup, brown sugar, chili pepper, dry mustard and water.  Stir to combine and simmer for 15 minutes, adding salt and pepper to taste.  Also add tomato paste, Worcestershire and Tabasco if desired.  Taste and adjust seasonings as needed.  

For a great step by step with photos, see this post.

Hope you enjoy as much as we did!

Hamburger Stroganoff

It has been raining for a few days now, and my husband likes a hearty meal when it is raining and cold.  I had a fussy little one tugging on my pant leg so I needed something I could make quickly to minimize the fussing.  This recipe fit the bill.  It isn't complicated or anything fancy but is a favorite of ours and oh so quick and easy.  Hope you enjoy!

Hamburger Stroganoff

1 1/2 lbs. hamburger

1 can cream of mushroom soup

2 T. dry onion soup mix

1 8 oz. carton sour cream

1 can sliced mushrooms

dash of salt and pepper

Brown meat with salt and pepper.  Drain.  Stir in mushroom soup, sour cream, onion soup mix and mushrooms.  Simmer for 10 minutes.  Serve over egg noodles.  

Fall Sugar Cookies

Good morning friends!  Another rainy day in Tennessee.  Lucky for us, we love the rain.


We went to a family reunion recently and I needed something to take.  The hostess, my mother-in-law, had asked us to bring desserts.  I found this recipe months ago but had been putting off making these cookies because the icing is royal icing and I had read it was difficult to make.  The reunion gave me an impetus to try it.  I had a pumpkin roll on standby in case the cookies didn't turn out, and I decided to try my hand at royal icing.  The results weren't perfect, but I learned from it, and this batch, my second one with royal icing, turned out even better.  These cookies are a hit, especially with the kiddos, since you know how kids love anything brightly colored that is also edible.  Hope you enjoy!


Sugar Cookies with Royal Icing


for the cookies:
Ingredients:
1 c. butter
1 c. confectioner's sugar
1 egg, beaten
1/2 t. almond extract
2 t. vanilla
1 t. salt
2 1/2 c. sifted flour


Directions:
Cream butter.  Add confectioner's sugar.  Blend in egg, extracts, salt and flour.  Chill dough until firm, at least 30 minutes.  Roll to desired thickness on well-floured surface.  Cut with cookie cutters.  Placed on cookie sheets and bake at 375 for 8-10 minutes.  Cookies should not brown.  Frost and decorate when cool.  Yields ~20 cookies.


Source:  slightly adapted from Annie's Eats.


for the Royal Icing:
Ingredients:
4 c. confectioner's sugar, sifted
2 T. meringue powder
5 T. water


Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container.  This will be the stiffest consistency of the icing, and at this point it is still to stiff to use for decorating.  Add water a very small amount at a time and stir by hand until fully incorporated.  Continue until the icing has reached a consistency appropriate for piping.  (Remember, if you are having any difficulty piping, it is still to thick.  Add a little more liquid and try again).  When coloring icing, use gel icing color if possible as it does not add a significant amount of liquid.  Using a pastry bag, pipe around the edges of each cookie.  Let stand so the icing will set (about 1 hour).  Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.


Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container.  Thin out by incorporating a small amount of water at a time, until the icing drips off these spoon easily and reincorporates with the icing in 5-10 seconds.  If you get the icing too thin, add more sifted confectioner's sugar; if too thick, add more water.  Once the icing has reached the desired consistency, transfer it to a squeeze bottle or a pastry bag with a large tip and flood the area surrounded by the piping on each cookie.  Use a toothpick to help it spread.  Allow it to set overnight if possible.  


Use the remaining thicker icing for piping decorations as desired.  Sprinkle sanding sugar on cookies while icing is still soft if desired.


Source:  Annie's Eats


Note:  For a great tutorial on royal icing, see this post from Annie's Eats.  

Our Favorite Chocolate Chip Cookies

Chocolate Chip Cookies, a photo by Elizabeth.fikes3 on Flickr.


Welcome to A Taste of Tennessee!  I hope you are able to find a few recipes you and your family can enjoy!  For my first post, I had to go for one of our family's very favorite things, chocolate chip cookies.  And actually, I cannot take any credit for this one.  This is my husband's specialty and he is the only one who makes them.  He says the secret is in the wooden spoon that he stirs them with...  hope you enjoy!


Daddy's Chocolate Chip Cookies
Ingredients:
2 c. unbleached all purpose flour
3/4 t. salt
1 t. baking soda
1 c. butter, softened
3/4 c. firmly packed light brown sugar
1/2 c. granulated sugar
1 t. vanilla
1 egg
1/4 c. sour cream
1 1/3 c. semi-sweet chocolate chips
1 c. coarsely chopped nuts (optional)

Directions:
1.  Cream butter.
2.  Gradually beat in sugars and continue beating until light and fluffy, about 5 minutes.
3.  Blend in vanilla, egg and sour cream.
4.  Mix flour with baking soda and salt.
5.  Gradually add flour mixture, beating until smooth.
6.  Stir in chips and nuts.
7.  Using scant 1/4 cup for each, drop onto ungreased cookie sheet, 2 inches apart.
8.  Bake at 375 for 12 minutes.

Makes 2 dozen.