wisdomfromthesisterhood

The Sisterhood is a place to bring your cup of coffee to. Heck, bring the whole pot :). Sit down, relax, and fall in for a while. No divas or meanies allowed. It's about boy brain, kiddos, food, one crazy labrador, autism and a cat in recovery from a back tire incident. Oh the places you'll go :)

Amish Pancakes

Once upon a time, when my kids were younger, we were blessed to move to Ohio.  What a wonderful state.  I loved all four years we lived there and I met some of the best cooks of my life.  Women in Ohio cook.  Oh, they cook wonderfully and neighbors like Nadine never had to be asked twice to share a recipe.  Actually, she often didn’t even have to be asked at all.  She just gave.  Ohio was the last time I can remember borrowing a cup of sugar or a few eggs or a pinch of cardamom.   I miss that.  To this day, her recipes are still my go-to recipes.  I would digress right here into how wonderful people like Nadine are, as cooks and friends, but I am pretty lengthy in my writing already so I’ll hush myself.

Trying not to digress, let me just say, in addition to the blessing of good friends in Ohio, we were also fortunate enough to live near the Amish.  I loved being so close to the Amish.  Think what you want and say what you will but I adored them.  I’d move in if they’d let me.  Perhaps it is my quilt envy that draws me to them but, whatever it may be, I traveled their roads as often as I could and even into a few homes to check out quilts.  They never let me stay but were always very kind.  One particularly rainy spring I was fortunate enough to have Emma make me a quilt.  It was too rainy to start her garden so she had extra quilting time.  She wrote me a letter to let me know when it was finished.  I still have the letter.  I wrote her back to tell her when I’d be able to meet her at Litchfield Circle to pick it up.

Today, living in CA, my girl is uncharacteristically sick.  The straight A girl who hasn’t missed school since she was in the eighth grade is a snurgly-snotty-coughing mess.  I talked her into staying home and I’ll say it is the first time I have had to convince one of my children that they are too sick for school.  My boys would have jumped.  I sealed the deal by offering her our Amish Pancakes.  The same pancakes we have made since we found the recipe in Ohio.  I don’t always make homemade, I’m good with the boxed stuff most of the time, but today was not a day for boxed pancake mix.  Today was meant for more… as I work on nursing the girl back to her old self.  It’s a day for resting and giving an extra helping of love in the food.  When I asked her what was the one breakfast food  she wanted, she asked for THE pancakes.  So, today is a day for Amish Pancakes and for giving my girl the very best from our Ohio Amish days.  And, honestly, if I still lived down the road from Nadine, I would have pretended to be out of some eggs or something…just so I could walk across the road and sit in her kitchen for a few minutes and visit.

Here’s the recipe…just in case you have a special day or a sick child who needs a little more…like some good, old fashioned, Ohio Amish kind of devotion.  And, if you’re really lucky, you can walk across the street or next door and pretend like you are out of eggs or sugar or buttermilk…just for an excuse to visit your ‘Nadine’ or make a new friend.

Here’s the recipe :)………..it’s not complicated, just good.

1 1/4 cups flour

1 tsp sugar

1 tsp baking powder

1/2 tsp soda

1/2 tsp salt

1 egg

1 1/4 cups buttermilk

2 T butter or margarine

Mix together all ingredients very well.  Pour batter about 1/4 cup at a time into skillet (turned on med-high).  Flip once pancake is completely bubbly on top.  Makes sixteen 4″ pancakes.

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Snickerdoodles…the very best :).

Yes, we bake :).  A lot.  After our very quiet morning, I made these snickerdoodles for the kids.  I love it when the house smells good when they walk in after school.  Seemed only right to share the recipe!!

Snickerdoodles :).

1 cup margarine
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 tablespoons sugar and 3 tsp cinnamon, mixed together in a bowl

Cream together sugar and margarine.  Add eggs and blend well.

In a separate bowl, mix flour, cream of tartar, baking soda and salt together.  Add to creamed mixture and mix well.  Shape dough in one inch balls and roll in the cinnamon mixture.  Place 2 inches apart on an un-greased cookie sheet.  Bake 8-10 minutes at 350 degrees :).
Enjoy!

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The Divas Who Don’t Share Recipes

 

I just want to get this out in the open.

Friends share.  Period.  I am not one to hoard recipes or keep them secret.  What’s mine is yours.  I believe in sharing.  I believe in sharing recipes so much so that the divas who don’t share them seem pretty crazy to me.  I think there are whole lot of underlying issues for those who choose to keep their recipes secret. There was even a time once when I asked for a recipe (something I don’t do often because my books are FULL) and the girl said, she would make it for me if I brought her all the ingredients…but wouldn’t give me the recipe.  Seriously?  I don’t get it at all.

That said, I will be posting recipes and I will assure you, these are some good recipes.  These are my best.  These are not just pretty pics…they are some tried and true, family recipes, handed down for generations.  I believe sharing recipes makes us all better people, better cooks and it makes us happier  because we are all sharing the good stuff AND eating the good stuff.  It’s good to be nice because kindness matters and not sharing recipes is just mean.

I am an old fashioned cook.  I like the simple stuff…pound cake, all things cookies, pumpkin bread, apple pie with crumb topping, zuk bread and the like.  Most of it is Southern, tried and true…and probably full of calories.  It tastes too good not to be.  So, I will be sharing and, honestly, if I haven’t posted it and you’re looking for it, just ask.  If I have it, I’ll search through my recipes (still on hand written pieces of paper of course because I am not that organized) and I’ll post.

If you’re not a recipe sharer…walk on.

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Cinnamon Bread Pudding…because pumpkin bread needs a friend :)

Cinnamon Bread Pudding
From The Sisterhood
I took a cooking class at the Buehler’s in Medina, OH when I lived there and this was one of the dishes we made.  AWESOME good stuff. 🙂
One loaf of cinnamon bread from the bakery section…this kind of loaf is usually a little smaller.
1 1/2 cups sugar
3 eggs
1 stick butter
2 cups milk
2 tsp vanilla
Place slices of cinnamon bread in layers in 9×13 glass baking dish. Melt the butter. Mix together sugar, eggs, butter, milk and vanilla and pour over top of bread. Sprinkle top with extra cinnamon if you like ;).
Bake at 350 degrees for twenty minutes. It won’t be done at twenty minutes but keep checking every ten minutes after that. when it is browning (but it will still be jiggly), take it out of the oven. Do NOT turn the oven off :).
1 stick of butter
1 cup of sugar
2 eggs
2 tsp vanilla and a dash of almond extract if you like ( I did)

Now melt ANOTHER stick of butter and add it to the 1 cup of sugar, 2 eggs, and vanilla/almond extract. Pour this over the pudding and put BACK into oven. Bake for an additional twenty or thirty minutes or so. Just keep an eye on it and make sure the liquid is soaking in. It will still be a little jiggly but should not be tooooo jiggly when you take it out.
Let cool and bit and ENJOY.

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Pumpkin Bread…because it’s time!

Pumpkin Bread
From The Sisterhood
1 15 ounce can pumpkin puree                  2 tsp baking soda
4 eggs                                                       1 ½ tsp salt
1 cup vegetable oil                               1 tsp ground cinnamon
2/3 cup water                                         1 tsp ground nutmeg
3 cups white sugar                                 ½ tsp ground cloves
3 ½ cups all purpose white flour                   ½ tsp ground ginger
1 cup mini chocolate chips
Directions:
Preheat oven to 350 degrees f.  Grease and flour (or spray pam) three 7×3 inch loaf pans or mini-muffin tins. I make two loaves and a pan of mini muffins.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger and chocolate chips (optional).  Stir dry ingredients into the pumpkin mixture until just well blended.  Pour into prepared pans or tins.  I also like to sprinkle brown sugar on the top of the loaf before I bake it.  You can also sprinkle nuts.

Bake for about 50 minutes in the preheated oven.  Loaves are done when toothpick inserted in center comes out clean.   For mini muffins, bake about ten minutes and then check.

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