Whole Wheat Buttermilk Pancakes

I was hesitant to make these because I've never met a whole wheat pancake I like but this recipe is so yummy! Probably because the flour is half and half but we really couldn't tell they had wheat in them they were so light and fluffy.

Whole Wheat Buttermilk Pancakes
From Our Best Bites

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6") and 2 T for kid-sized ones (2 /2-3"). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.

Freezer Instructions: These pancakes freeze wonderfully. Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.

Raspberry Fingers

Ingredients:
• 1 c. butter, softened
• 3/4 c. sugar
• 1 egg
• 1 t. vanilla extract
• 2-1/2 c. flour
• 1/4 t. salt
• 1 to 2 T. water
• raspberry jam or favorite jam (I used seedless blackberry)
Method:

Cream the butter and sugar in a large bowl until light and fluffy. Beat in the egg and vanilla. Sift the flour and salt together and add to the creamed mixture 1/3 at a time, mixing well after each addition. Add 1 to 2 tablespoons water if the mixture is too stiff. Shape into a ball and wrap in plastic wrap. Chill for 1 hour.

Cut the dough into 4 portions. Roll each portion into a rope the length of the cookie sheet. Place on a nonstick cookie sheet. Press and indentation down the middle of each rope.

Bake at 375 degrees for 10 minutes. Spoon jam into the indentations. Bake for 10 to 12 minutes more or until golden brown. Cool on the cookie sheet on a wire rack. Slice diagonally.

Makes 3 dozen.

Easy Baked Mannicotti

What You Need:
2 cups spaghetti sauce, divided
1-3/4 cups Ricotta Cheese
1-1/2 cups Shredded Mozzarella Cheese
1/2 cup Grated Parmesan Cheese
1 egg, beaten
1/4 cup pesto
12 mannicotti shells, cooked, rinsed in cold water
Make It
HEAT oven to 350°F.
SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
FILL mannicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover.
BAKE 40 min. or until heated through.

Chocolate Chip Cookies

Ingredients:
2/3 C. white sugar
2/3 C. brown sugar
1 tsp. vanilla
2/3 C. shortening
2 eggs
2 1/2 C. Flour
1 tsp. Baking soda
1 tsp. Salt
1 c. chocolate chips

Yield: about 4 dozen

Directions:
Preheat oven to 375*F. Combine sugars, vanilla, and shortening in mixer until creamy. Add egg to creamy mixture and beat 3 minutes. Blend together in a separate bowl-flour, soda, and salt. Add dry ingredients slowly to creamed mixture. Beat until well blended (about 2-3 minutes). Stir in chocolate chips. Drop by spoonfuls on greased cookie sheet. Bake 8-10 minutes.

Easy Beef Pot Pie

This is so good. A really easy way to use up your left over roast beef.

1/2 cup chopped onion
2 TBS. butter
2 cups cooked beef, cut into 1/2 inch pieces
1 cup frozen peas and carrots, cooked
1 cup diced cooked potatoes
1 cup beef gravy
1/4 cup butter
1 1/2 cups flour
1 cup grated cheddar cheese
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 cups milk

In skillet over low heat, melt 2 TBS. butter; add onions and saute' until onions are tender, about 4 min. Combine onions with chopped beef, cooked peas and carrots, potatoes and gravy; set aside. Melt 1/4 cup butter in bottom of 8-inch square baking dish in 350* oven. Combine flour, cheese, sugar, baking powder, salt and milk in a mixing bowl. Stir until blended, Pour into baking dish then pour beef mixture over the batter. Do not stir, Bake the beef pie for 55-65 min. until crust is browned and filling is bubbly.

Buttercream Frosting for Cinnamon Rolls

Cream together:

1 pound powdered sugar
6 Tbsp. Softened butter
3-4 Tbsp. milk
1 1/2 tsp. vanilla
1/8 tsp. salt

Mom's Cinnamon Rolls

Mix 3 cups flour, 1 cup powdered milk, 1 cup instant potato flakes, 1 cup sugar and 2 tsp. salt.

Add 2 eggs, 1/2 cup melted butter, 3 1/2 cups warm water and mix.

Add 2 Tbsp. instant yeast. Add 6-8 cups flour until your dough pulls away form the bowl.

Knead.

Spread 2 Tbsp. vegetable oil on the counter and let the dough rest on it for 5 minutes.

Divide the dough in 2 and roll it into 18 by 15" rectangle. Brush 2 Tbsp. softened butter onto dough then sprinkle cinnamon, sugar, and brown sugar.

Cut with floss and let rolls rise 30-45 minutes. Bake at 350 for 15-20 minutes.