Falling leaf pancakes for Thanksgiving morning

I saw a picture of these pancakes somewhere
and wanted to give it a try.... here we go 

 

start with your favorite pancake batter and a squeeze bottle

 using squeeze bottle draw an outline of a leaf on your pan
cook until edges are brown

 

 fill in the spaces with pancake batter and flip immediately

 beautiful fall leaf pancake

 

 

 serve with butter and syrup

 

Happy Thanksgiving from our house to yours

Ash-baked Orange Brownies - 5 easy steps

After grilling we always have an abundance of hot coals and nothing else to grill.  Inspiration came from a Young Women's Activity from the previous week and loads of fun (thanks Mandy and Carrie).  So today  ---- we tried this at home and here you have it ......

 Ash-baked Orange Brownies. 

 

 These are so easy and very scrumptious

Here's how you do it....in five easy steps 



Start with basics -- brownie mix, oranges, and aluminum foil



Step One 

Slice end of the orange cutting on this side (is this the navel side?)

  

Step Two
Using a spoon scoop out inside of orange
do not scoop out lid you just cut - the juices from the lid are needed when cooking
Your oranges should look like this when done
 now you are ready to add the brownie mix

  

Step Three

Make brownies following directions on package

Spoon brownie mix into orange shell filling about 2/3 full -

it will expand so do not overfill

This is Sarah spooning brownie mix into orange shell -

you can be as messy as you want

 

Step Four -

Place top on orange that you sliced previously

Using two sheets of foil--

Wrap covering entire orange

Use another sheet of foil and

Wrap again covering entire orange

 

 

Step Five

Place in hot ashes so orange is surrounded by the hot coals or ashes

 (no flames)

Cook for about 20 minutes

These were done in about 15 - the coals were very hot

 

 

Delicious .... and with a hint of orange

 

 



Red Beet Eggs- A Pennsylvania Dutch Favorite

If you have never tried Red Beet Eggs here is your chance.  This was a childhood favorite and there was always a jar in the refrigerator with these eggs.  It definitely is popular among the Pennsylvania Dutch as we discovered while visiting Lancaster this past summer.  I must have eaten at least two dozen on our trip.  So Yummy!
 
The Recipe -
1 (15 oz) can of red beets
1 onion thinly sliced (I did not use the onion because we do not eat onions - I know kind of sad right- no one likes them in my house so no need for us)
12 hard cooked eggs (shelled and left whole)
1/4 cup sugar
1/2 cup vinegar (I used white vinegar)
 
Drain liquid from the can of  beets into a saucepan.  Place onion, beets, and eggs into a container.  Pour sugar and vinegar into the saucepan with the beet juice and stir; bring mixture to a boil.  Reduce heat and simmer on low for 15 minutes.(you will need to burn a candle after this - house smells like vinegar). Pour the beet juice mixture over the beets, eggs, and onions.  Seal the bowl and refrigerate.  Refrigerate for at least one-three days; the longer they are allowed to sit the better and the deeper the color.  The pictures below are from one day.  These are great for salads and look really nice on a plate.

Enjoy



a dozen may seem like alot but believe me you will definitely wish you made more

 

The eggs soak in the color from the beets and vinegar

 


Ready for a salad - these are so good

Lorell's Banana Bread - The Best - Even I like it

My family loves banana bread which means there have been many loaves of banana bread made in my house.  I am not really a fan of anything with bananas in it -except for this recipe.  Give it a try- this is by far one of the best and I have made a lot of banana bread.

Start with ripe bananas and real butter - makes a difference.  The recipe calls for 2 cups of flour and this time I used 1 cup regular flour and 1 cup gluten free flour.  No one could tell any difference - next time will use all gluten free flour. 

Lorell's Banana Bread:
1/2 cup butter
1 cup sugar
2 eggs
4  ripe bananas
2 cups flour
1 teaspoon baking soda
pinch salt
1/2 cups walnuts (optional)

Cream shortening.  Add sugar, eggs, bananas.  Add dry ingredients. Mix well. Bake at 300 for 1 hour 15 minutes.  Makes 1 loaf. 

purchased from Great Harvest Bread